Week 2 Whole 30 recap and Week 3 meal plan

Good Morning!

I had hoped to get a recap from week two of my Whole30 yesterday but our internet has been down since Friday so I’ve been a little behind…  Plus, we were gone all day Friday then my mom came to stay the night and we were out running errands most the day yesterday.  With some added fun family time I’ll be sharing with you tomorrow for Marvelous Monday!

Since I didn’t’ get my meals from the week up yesterday I’ll be sharing those today along with my meal plan for week 3 of the Whole30.  Which by the way is going really good!  I can’t wait to recap the whole thing at the end of the month but I will say I’m already feeling so much better.  I’m not even half way through and I already want to tell everyone to jump on board and try it so they feel as great as I do!

Not only am I feeling better but I’ve really been enjoying the food too.  The Hubby isn’t doing the strict plan with me but is eating whatever I make him for breakfast or dinner and has been loving it as well.  Here’s a look at what lasts weeks meals included.

Monday – 

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Breakfast was an Avocado Egg Bake, roasted Cauliflower, grapefruit and orange slices.  Lunch was ground turkey with kale, sautéed veggie slaw and sauerkraut.  Dinner was crock pot lemon garlic chicken over sautéed kale with a side of kabocha and roasted cauliflower.  There was also a unpictured Kombucha and mini LARABAR (post workout) eaten today.

Tuesday – 

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Unpictured pre-workout breakfast was a handful of macadamia nuts and a slice of turkey.  Breakfast was a scramble with sweet potatoes, Kabocha and Bilinski Chicken Sausage with some plantains sautéed in coconut oil topped with homemade coconut butter (which is slightly dangerous!).  Lunch was this Chicken salad that was delicious along with some carrots, celery and tomatoes.  I had an unpictured kombucha and some Gourmet Grass-fed Beef Jerky for a snack.  Dinner was kabocha Salmon Cakes (recipe to follow) with a dill aoli along with roasted brussel sprouts and radish.

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Breakfast was two poached eggs over salmon cakes and sautéed spinach with grapefruit and oranges.  Post workout snack was some roasted kabocha, sweet potatoes and apples.  Lunch was veggies with tuna salad in collard green wraps.  Dinner was a citrus roasted chicken over mashed cauliflower and turnips with a salad.  A unpictured apple was enjoyed after dinner.

Thursday – 

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Breakfast was two fried eggs over sautéed tomato slices and spinach with a cup of strawberries.  Lunch was leftover roasted chicken with roasted brussel sprouts and turnips.  Snack was some jerky and a few apple slices shared with The Love Nugget.  Dinner was Halibut in parchment with olives, garlic and lemon served over Zoodles sautéed in PureIndian Foods Herbs de Provence Ghee.  So good!  A unpictured spoonful of coconut butter was eaten later Image may be NSFW.
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Friday – 

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Pre-workout was an un-pictured hard-boiled egg with some leftover roasted chicken.  Post workout was sweet potato hash browns with sausage and spinach.  Lunch was a salad with roasted chicken, a hard-boiled egg, roasted beets and pepperoncini.  Snacks were massive amounts of apple samples since we were at Apple Hill!  Dinner was Moroccan Chicken from the Whole30 book with roasted Delicata Squash.

If you remember my meal plan from last week, you know I didn’t really stick to it.   Never do but it’s always great to have as a map for what I’d like to do for meals.  Stuff comes up or I’ll be in the mood for something different so we’re flexible Image may be NSFW.
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Here’s what this weeks meals look like,

Monday – 

• Breakfast – Egg and Bacon Cups with grapes
• Lunch – Roasted Veggies and Chicken Sausage
• Dinner – Sweet Potato, Cauliflower Shepard’s Pie

Tuesday –

• Breakfast – Ground Turkey, apple and sweet potato hash
• Lunch – Left – overs
• Dinner – Butternut squash and chicken mash

Wednesday – 

• Breakfast – Left-overs with eggs
• Lunch – Turkey Avo wraps with veggies
• Dinner – Spaghetti Squash Carbonara 

Thursday –

• Breakfast – Boiled eggs, turkey and nuts
• Lunch – Butternut Squash Soup (freezer meal)
• Dinner – Stuffed Acorn Squash (recipe to come)

Friday –

• Breakfast – Veggie and egg scramble
• Lunch – Wing-it
• Dinner –  Barbeque Drumsticks and grilled veggies

Saturday –

• Breakfast – ????
• Lunch – Wing-it
• Dinner – Salmon and baked sweet potatoes

Sunday – 

• Breakfast – Wing-it
• Lunch – Picnic salads
• Dinner – Pulled Pork Sliders

Of course I’ll be food prepping today to be prepared for the week.  I started yesterday by boiling eggs and baking sweet potatoes with apples.  Which leaves me with chopping veggies, baking egg cups, roasting veggies, shredding and cooking sweet potatoes for hash with sausage, roasting spaghetti squash and butternut squash.  Wish me luck!

QUESTIONS – 

• What’s on your meal plan this week?  
• Have you ever had to go a whole weekend without internet at home?  

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