Hello! We’re over here, ready to start our second Whole30 ever. We’ve had our share of sweets over the holidays, and we’re ready to have a nice reset and partake in a whole food, sugar-free diet for 30 days.
What I learned from doing a Whole30 last year is that meal planning is KEY. So here’s what we’re planning on eating our first week. Breakfast not included, because honestly, it’s probably going to be scrambled eggs most days, and we’ll play it by ear.
I’ve also learned that it’s helpful to make at least one meal during the week that can feed you for several days with leftovers. This week, it’s going to be a soup. Perfect for the cold weather and delicious!
January 1 (Tuesday) – Technically, we decided not to start our Whole30 until January 2nd, but I’m making a Whole30-friendly soup on the night of January 1st so we have leftovers for lunch on the 2nd.
Dinner – Butternut Squash Soup with Zucchini Noodles and Sausage (AKA my favorite soup EVER)
January 3rd (Thursday)
Lunch – Meatballs and a veggie
Dinner – Roasted chicken and a roasted veggie
January 4th (Friday)
Lunch – Leftover Butternut Squash Soup (if there are still leftovers… hopefully!)
Dinner – Chicken breast, roasted tomatoes, and zucchini noodles
January 5th (Saturday)
Lunch – Salad
Dinner – Baked cod and a roasted veggie