January Whole30 Meal Plan – Week 2

January Whole30 Meal Plan – Week 2

This is a little confusing, because really this is my week one Whole30 because I officially started yesterday! But, I know I posted Week 1 last week, so Imma just roll with it. How is everyone feeling?

I’m going to keep this short and sweet with my meal plan for the week and one quick and easy recipe for you to put in your plan if you need some ideas!

Breakfast all week
I made a frittata with sweet potatoes, onion, and tons of spinach. I’ll pair that with some sausage and it will be a great heat up and go breakfast. My mornings go so much more smoothly when I have something like this ready to go.

Lunch
– Chicken Salad (made some mayo tonight so I can easily whip this up)
– Leftovers
– Salads

Dinner
– Sunday – “Buttery” Lemon Garlic Shrimp (recipe below)
– Monday – Marinated chicken with green beans and Shaya salad (recipe coming soon!)
– Tuesday – German cabbage skillet, my husband’s specialty – he sweetly offered to cook me dinner this week since he knows sometimes cooking and cleaning so many dishes gets old during Whole30
– Wednesday – Slow Cooker Bo Ssäm from Nom Paleo Ready or Not, probably with crispy potatoes and a salad
– Thursday – Leftovers
– Friday – Either steak or out to eat

I’ve said it once, and I will say it again – DO NO overcomplicate this! My first couple of Whole30 rounds I would drive myself crazy trying to be so creative with every meal. I love to cook and so there are many of nights where I do want to be creative, but the majority of this round for me is going to be simple ingredient meals.

How can I help you this week? How are you feeling?

Buttery Lemon Garlic Shrimp

Ingredients

1-2 cups Peeled Deveined Shrimp
1 tbsp ghee
1/2 cup chicken broth
1/4 cup coconut milk – blended so it’s creamy
1/2 tbsp minced garlic
1/2 onion, chopped
Pinch cayenne pepper
Juice of 1/2 a lemon
Salt and pepper to taste

 

Method

Melt ghee over medium high heat. Sauté garlic and onion until fragrant. Add cayenne, salt and pepper. Add shrimp, chicken broth, coconut milk, and lemon then place lid over skillet. Cook 5-7 minutes until shrimp is pink and cooked through. I served mine over butternut squash and my husbands over orzo!



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