Weekly Meal Plan #3 –  a week’s worth of healthy meal options, all dairy-free and Whole30 compliant!

A follow-up to my Whole30 Weekly Meal Plan #1 and Weekly Meal Plan #2 – this is a super simple weeks worth of meal ideas for you to use!  It is a very realistic meal plan I would put together for my own family.  The breakfast options are meant to be work-friendly.  You will notice I use leftovers A LOT for lunch – it is how I avoid meal-prepping for hours over the weekend.  I also circulate a lot of the same snacks and breakfasts. I try to never eat the same breakfast two days in a row though.  Its just what works for me!  Follow this to the T or simply use it for inspiration – whatever works for you guys!

Don’t forget to check out Weekly Meal Plan #4 when you are done!

Whole30 Weekly Meal Plan #3 –

Day 1 (weekend):

Breakfast- Dairy-Free “Cheesy” Hashbrown Bake + Ground Pork Sausage and Fried Egg

Lunch- Cobb Salad (lettuce, compliant deli meat, hard-boiled egg, olives, tomato, compliant dressing)

Dinner: Seafood and Chorizo Paella + Cauliflower Rice

Snack: Apple with Cinnamon Cashew Butter

Make Ahead: Chorizo Hash , hard-boiled eggs, Shredded chicken (boil 3 whole chicken breasts in water for approx. 20 minutes or until cooked all the way through and then shred).

 

Day 2 (weekend):

Breakfast: Frittata

Lunch: Smoked Salmon Salad – lettuce, hard-boiled eggs, compliant smoked salmon, compliant dressing

Dinner:  White Chicken Chili + Avocado

Snack: Zupa Noma Drinkable Soup (I LOVE the Kale Avocado – I drink one almost every day – I figure instead of driving through Starbucks every day and dropping $5-$6 on a specialty coffee I would rather spend money on a REALLY good snack!)

Make Ahead: Work Lunch Greek Chicken Salad Jars (make 2), Butternut Squash Soup

 

Day 3 (weekday): 

Breakfast- 2 hard-boiled eggs, chorizo hash + 1/2 avocado

Lunch- Work Lunch Greek Chicken Salad + Butternut squash soup

Dinner: Grilled Sausages (Mulays is compliant!) + Roasted veggies and potatoes (just cube potatoes and toss with your fave veggies in olive oil and salt – roast at 375 for 10-15 minutes or until potatoes are soft)

Snack:  Bone Broth + Avocado

 

Day 4 (weekday):

Breakfast-  Leftover frittata

Lunch- Leftover sausages with compliant ketchup, 1/2 avocado, blueberries, sauerkraut,

Dinner-  Creamy Chicken Skillet + Cauliflower Rice

Snack: Plantain Chips, Chomps Stick, Black Olives

 

Day 5 (weekday):

Breakfast- Chorizo hash + spinach + strawberries + avocado

Lunch- Work Lunch Greek Chicken Salad + Butternut Squash Soup

Dinner- Garlic Burgers + roasted veggies

Snack- Zupa Noma + pistachios

 

Day 6 (weekday):

Breakfast- Baked Sweet potato + cubed apples + cashew butter + cinnamon

Lunch- Leftover Creamy Chicken Skillet

Dinner: Breakfast for dinner: scrambled eggs + pico de gallo + avocado + dairy-free sour cream + spinach

Snack: Apple with Cinnamon Cashew Butter

 

Day 7 (weekday): 

Breakfast- Leftover Frittata

Lunch- Leftover garlic burgers + spinach salad with blueberries and complaint cranberries

Dinner- Chicken Tenders + compliant ketchup + Roasted Broccolini

Snack: Avocado + Coconut Aminos

 

Hope this helps you guys!!

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Love,

E

 

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