Whole30 2.0 – Week 2 Prep

fauxpho

Week one is coming to an end and I can definitely say it’s been great. The weekly cook up last Sunday helped so much with my busy schedule. Wednesday, I went to Cincinnati for a video shoot and had no problem staying completely Whole30. I also served alcohol at an event on Saturday for over 5 hours and didn’t taste the wine (I like to call that will power + the fact that it was Sutter Home, bleh!)

Solomon and I stuck to the menu we planned last week and have found some new favorite recipes: mulligatawny stew, sweet & spicy ginger-garlic chicken and the faux pho! I want some now just thinking about it.

Here is our plan for week two:

Grocery List

Produce 

  • Yellow squash (1)
  • Zucchini (5)
  • Green beans (1 lb)
  • Banana peppers (2)
  • Onions
  • Carrots
  • Avocado (3)
  • Red bell peppers (2)
  • Tomato
  • Spinach
  • Garlic
  • Fresh mint
  • Jalapeños (2)
  • Sweet potatoes (4 lbs)
  • Green apples (2)
  • Scallions
  • Lettuce

Canned/Shelf Life Items

  • Black olives
  • Chicken broth
  • Pecan halves
  • Mustard powder
  • Lemon juice
  • Light olive oil
  • Paprika
  • tomato paste
  • Coconut aminos
  • Coconut milk
  • Pineapple chunks
  • Wild planet canned tuna (4)

MEAT

  • Ground beef (4 lbs)
  • Chicken (4 lbs)
  • Fresh salmon
  • Ground pork

& (1) dozen eggs

Week 2 Meal Options

Breakfast – Eggs & Green apple sausage patties

Lunch – Leftovers, homemade sweet potato soup, Waldorf tuna salad & mediterranean tuna salad.

Dinner –

  • Meatza
  • Shephard’s pie
  • Pineapple chicken curry
  • Zoodles aglio et olio w/ chicken
  • Salmon w/ green beans
  • Sweet potato hash
  • Red chicken curry

Today we cooked/prepared the sweet potato soup, green apple sausages and both tunas.

Follow me on Instagram for tasty pictures of all of these meals and check back next week for a week 2 recap!

Keep Calm & Whole30 on,

 

 

This entry was posted in Whole30.

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