I'm still going strong on my Whole30!!! I'm on day 3 and have 27 days left - I can do this, right???!!?? It's suppose to get super cold this week so I'll be making lots of Whole30 approved chili's and soups. Here's my meal plan for the week:If you’re new to my meal plans- We have wings every week. They are super easy to make after getting groceries and my family loves them. Also, this is my actual meal plan. I know you don’t have the same schedule as me so you probably can’t follow it exactly but I hope it at least helps you in your meal planning and introduces some new recipes *I have made this recipe and love it
**This is a new recipe I have not tried yet
Friday- We are going out for my in-laws anniversary. I plan on ordering a meat and veggie dish or a salad and taking some salad dressing in my purse if needed.
Saturday* -Balsamic Glazed Pork Medallions With Capers and roasted asparagus (season with coconut oil, salt, pepper, and garlic. Roast 425 degrees 12-18 minutes)
Sunday*- Pioneer Woman's Hamburger Soup
Monday*- Cracklin' Chicken with Baked Potatoes seasoned with salt, pepper, ghee, chives, and bacon if we have any leftover from Saturday.
Tuesday**- Paleo White Chicken Chili
Roasted Sweet Potatoes for snacking
We are having brunch at our house on Saturday for my parents anniversary. While I won't be eating them due to the Whole30, I'll be making Paleo Waffles and Paleo "Buttermilk" Biscuits*... along with gravy**, bacon, and ham- YUM!
For a snack I'm going to have nitrate free deli meat around pepper slices secured with a toothpick to dip into salsa or guacamole - per suggestion of the Whole30 book 🙂
Homemade Mayo* for the Ranch on Wednesday. The ranch will also be good for salads and for dipping throughout the week for snacks.
this post is part of Allergy Free Thursdays