Hi Everyone! I hope that your first week of Whole30 flew by as quickly as mine did. I’ve been creating Whole30 meal plan each week and I have learned so much since I started. Namely, that spending a few minutes each week looking at the week ahead, assessing which days I will have time to prepare lunch at home, which days I will need to throw a meal in the crock pot before heading out the door, and which days we will utilize a freezer meal, sets our family up for success.
Tonight, when I sat down to create next week’s plan, I realized that I had 2 commitments during lunch hours next weeks and 2 commitments during dinner hours. My plan is to prep those meals ahead of time, bring them to work, and eat ahead of the commitments. I really don’t like to eat out while on a Whole30 round, and since I’m planning ahead, I can go ahead and prep the needed meals ahead of time.
Needless to say, this Sunday will require a bit more prepping than some others. I plan to make Chocolate chili, Asian Zoodle Soup, Wonton Meatballs, Buffalo Chicken Dip, Baked Potatoes, and prep the veggies during my prep. You can see more info. about my meal prep process in this 5 Ways to Rock Whole30 article.
aAll recipes that I will use this week are linked below! Enjoy!
And that’s it for us this week! What’s on the menu at your house? I’d love to hear about your favorite recipes! You can find me on Facebook The Hungry Mommy, Instagram @that_paleo_mom, and Pinterest The Hungry Mommy! I’ve also started a Facebook Accountability group for anyone on a round called Whole30 Journey Guidance and Support See you there!