Weekly Meal Plan #2 – a weeks 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!
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
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
Snack: Bone Broth + Avocado
Breakfast- Frittata leftovers
Lunch- Dairy-Free Broccoli Cheese Soup Leftovers
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
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)
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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