Whole 30 - Week 2

Please ignore the outdated blog and lack of detail. A new blog is in the works and I will go back and add more detail then!

Breakfast - Casserole with bacon and mushrooms, topped with salsa
Lunch - Lettuce Sandwich wrap
Dinner - Left Over Stew

Breakfast - Left over casserole
Lunch - Turkey Nachos
Dinner - Baked Chicken Wings with Frozen Fries and Dump Ranch

Breakfast - Scrambled eggs with bacon and fruit
Lunch - Whole 30 Greek Salad topped with tuna fish
Dinner -Crock Pot Spaghetti Squash and Meatballs 

Breakfast - Left over casserole
Lunch - Left Over Spaghetti Squash
Dinner - Shrimp Marinara and Zoodles

Breakfast - Hard boiled eggs with Lara Bar and Fruit
Lunch - Left over Zoodles
Dinner - Grilled Steaks with veggies

Breakfast - Eggs, bacon and fruit
Lunch - Greek Salad
Dinner - Out

Breakfast - Left Over casserole
Lunch - Mooyah burger on lettuce
Dinner - Potato, Salmon and Asparagus 

Grocery List Broken down by meal: (sorry for the lack of format, I can't get it to work and it's driving me crazy!)

Spaghetti squash and meatballs

One medium spaghetti squash.

One pound of ground Italian sausage or ground beef (I don’t like Italian sausage)

One can of tomato sauce, I used a 14 ounce can.

2 tbsp of hot pepper relish (optional).

4 to 6 cloves of garlic, whole.

2 tbsp of olive oil.

Italian seasoning (Oregano, Basil, Thyme) to taste, I used about 2 tsp

 

Zoodles with Shrimp

• 3 small-med zucchinis, peeled and spiralized
• 8 oz shrimp, peeled and ready to cook
• generous pinch sea salt
• ¼ tsp smoked paprika
• 1 tbsp cooking fat of choice
• 1 15 oz can organic diced tomatoes, drained
• 1-2 tbsp olive oil
• 2 cloves garlic* chopped
• 2 tsp Italian seasoning blend
• ¼ cup chopped fresh basil
• ½ tsp salt (or to taste)
• ¼ tsp crushed red pepper

Baked Buffalo Wings

• 2 1/2 pounds chicken wings
• 2 tablespoons avocado oil
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1/4 cup ghee
• 1/2 cup buffalo sauce (I use Frank's Red Hot)

Potato, Salmon and Asparagus One Pan Dinner {Clean, Easy & Delicious}

• 2 lb Little Potatoes or small Yellow Potatoes thoroughly scrubbed and quartered (I had combination of both)
• 1.5 lb salmon, cut into 4 portions
• 1 lb asparagus
• 2-3 tsp salt
• 2 tsp ground mustard
• 1 tsp paprika
• 1/2 tsp ground ginger (*optional)
• 1 tsp freshly ground black pepper
• 4 lemon slices (*optional) – I didn’t use any because I didn’t have any on hand, but it’s good to add them.

• 4+ Tbsp olive oil
• 4 cloves garlic, pressed or minced

Ground Turkey Plantain Nachos

• 1 lb organic 93% lean ground turkey
• 2 TB of your favorite taco seasoning (this one is great and Whole 30-compliant)
• 1 6 oz bag of plantain chips (Trader Joe’s are my favorites, or you can make your own!)
• 2 cups shredded lettuce
• desired toppings: onions, peppers, tomatoes, salsa, guacamole, etc.

Greek Salad

• Head romain lettuce
• tomatoes
• cucumber
• Red onion
• Kalamata olives
• Red wine vinegar
• garlic

Breakfast Casserole

• 1 pound bacon
• Frozen Hashbrowns
• 6 Beaten Eggs
• 1 c. Coconut Milk
• ¼ t. Pepper
• ¼ t. Salt
• Salsa (optional)

Dump Ranch

• 1 egg (room temperature)

• 1 cup "light" olive oil

• 1 tablespoon lemon juice

• 2 tablespoons red wine vinegar

• 1 teaspoon salt

• 1 teaspoon pepper

• 3/4 teaspoon onion powder

• 3/4 teaspoon garlic powder

• 1/2 cup full fat coconut milk

• 1 handful dill (or herb of choice)

Grocery List for the week (if doing every meal):

One medium spaghetti squash.

One pound of ground Italian sausage or ground beef (I don’t like Italian sausage)

One can of tomato sauce, I used a 14 ounce can.

2 tbsp of hot pepper relish (optional).

13 cloves of garlic, whole.

olive oil.

Italian seasoning (Oregano, Basil, Thyme) to taste, I used about 2 tsp

3 small-med zucchinis

8 oz shrimp, peeled and ready to cook

generous pinch sea salt

smoked paprika

1 15 oz can organic diced tomatoes, drained

 fresh basil

salt (or to taste)

crushed red pepper

2 1/2 pounds chicken wings

garlic powder

ghee

buffalo sauce (I use Frank's Red Hot)

frozen French fries

3 dozen eggs

lemon juice

red wine vinegar

onion powder

2 cans full fat coconut milk

dill

2 lb Little Potatoes or small Yellow Potatoes thoroughly scrubbed and quartered (I had combination of both)

1.5 lb salmon

1 lb asparagus

ground mustard

ground ginger (*optional)

4 lemon slices (*optional) – I didn’t use any because I didn’t have any on hand, but it’s good to add them

1 pound ground turkey

compliant taco seasoning or make your own

plantain chips

lettuce

tomatoes

ready make guacamole

salsa

Head romain lettuce

tomatoes

cucumber

Red onion

Kalamata olives

1 pound bacon

Frozen Hashbrowns

Sliced turkey lunch meat with no sugar

Tuna fish