Weekly Meal Plan for 5-4 to 5-10

Weekly Meal Plan for 5-4 to 5-10

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I don’t know about you, but when May rolls around I begin craving Mexican meals more than usual! Cinco de Mayo seems to be more celebrated here in the states than it is a holiday in Mexico but we participate as a family. Below is my weekly meal plan but here are some Mexican meals I’ve made in the past (newer posts are paleo friendly).

Thursday, 5-4-17:  Whole 30 Salmon Cakes,  Deviled Eggs with Paleo Mayo, Salad with Avocado Oil

** No Fuss Salmon Cakes recipe comes from the book that started my Whole 30 journey “It Starts With Food” by Dallas & Melissa Hartwig (page 280).

Friday, 5-5-17: Dinner Out (Mexican, of course)

Saturday, 5-6-17: Whole30 Citrus ChickenGreen Beans with Lemon ZestSteamed Carrots (hash browns for my boys)

Sunday, 5-7-17: Grilled Chipotle Lime Chicken (I drizzled olive oil, chipotle seasoning and lime juice on the chicken before grilling),  Baked Sweet Potatoes with Clarified Butter, Raw Carrots with Whole30 Ranch

Monday, 5-8-17: Grilled Steak (no sauce), Grilled Peppers and Onions, Sliced Tomato & Avocado with Avocado Oil (Mashed Potatoes for my boys)

Tuesday, 5-9-17: Grilled Pork Chops (no sauce), Salad with Avocado Oil, Steamed Sugar Snaps + Fruit

Wednesday, 5-10-17: Whole30 Tuna Salad Salad with Apples & Pumpkin Seeds,  Baked Sweet Potatoes with Clarified Butter

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