Weekly Meal Plan #2 – a week’s worth of healthy meal options, all dairy-free and Whole30 compliant!

A follow-up to my Whole30 Weekly Meal Plan #1 – 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!

Want more meal planning Inso – here is Weekly Meal Plan #3! and Weekly Meal Plan #4!!

Whole30 Weekly Meal Plan #2

Day 1 (weekend):

Breakfast- poached eggs + sautéed spiralized zucchini (melt 1 Tablespoon ghee in pan and sauté zucchini for just about 2 minutes – just enough to heat it up), 1/2 avocado, + Sweet Potato Cinnamon Sticks

Lunch- Scallop + Grapefruit Salad + veggies and homemade ranch

Dinner: Comforting Irish Beef Stew, Creamy Mashed Potatoes

Snack: Apple with Cinnamon Cashew Butter

Make Ahead: American Fries and hard-boiled eggs

 

Day 2 (weekend):

Breakfast: Lox Breakfast Toast

Lunch: Dreamy Dairy-Free Broccoli Cheese Soup + Baked Potato  (make extra of the soup for lunches!)

Dinner: Chicken Bacon Club Collard Green Wraps (make extra for lunches – for the extra ones, hold the dressing so it doesn’t get soggy and make sure the collard greens are very dry)

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: Frittata + roasted spaghetti squash ( cut in half, scoop out insides, roast skin side up on parchment at 350 for 1 hour)

 

Day 3 (weekday): 

Breakfast- 2 hard-boiled eggs, American fries + compliant ketchup

Lunch- Leftover Collard Green Wrap + spaghetti squash with ghee and pinch of salt

Dinner: Grilled Weeknight Cilantro Lime Chicken + Crispy Potato Wedges

Snack:  Bone Broth + Avocado

 

Day 4(weekday):

Breakfast- Frittata leftovers

Lunch- Dairy-Free Broccoli Cheese Soup Leftovers

Dinner- Steak + Creamy Horseradish Sauce + “Cheesy” Twice Baked Potatoes

Snack: Plantain Chips, Chomps Stick, Black Olives

 

Day 5 (weekday):

Breakfast- American Fries + compliant ketchup, 1/2 avocado, strawberries, 1 hard-boiled egg

Lunch- Grilled Cilantro-Lime Chicken Leftovers or collard wrap leftovers  + spaghetti squash

Dinner- Simple Weeknight Salmon + Roasted Broccolini + Roasted Potatoes

Snack- Zupa Noma

 

Day 6 (weekday):

Breakfast-Blueberries, 1 hard-boiled egg, Sweet Potato stuffed with diced apples, cinnamon and drizzled with cashew butter

Lunch- Salmon Leftovers or salad (Applegate compliant deli meat, lettuce, olives, tomatoes, cucumber, carrots, ranch dressing)

Dinner: Weeknight Chicken Lettuce Wraps + cut up raw veggies and ranch

Snack: Apple with Cinnamon Cashew Butter

 

Day 7 (weekday): 

Breakfast- leftover Frittata

Lunch- Leftovers OR Tuna Salad 

Dinner- Chicken Caesar Salad (I use chicken thighs – cook them in ghee + salt + pepper + turmeric) toss in butter lettuce and Tessemae’s Caesar dressing) + roasted butternut squash (cut in half, roast skin side up on parchment for 1 hour at 350) or you can use the roasted butternut squash to make this super simple butternut squash soup.

Snack: Avocado + Coconut Aminos

 

Hope this helps you guys!!

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Love,

E

 

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