Weekly Meal Plan #4 –  a weeks worth of healthy meal options, all dairy-free and Whole30 compliant!

A follow-up to my Whole30 Weekly Meal Plan #1 –  Weekly Meal Plan #2  and Weekly Meal Plan #3 – this is a super simple weeks worth of meal ideas for you to use!  It is a very realistic meal plan I would actually 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!

Whole30 Weekly Meal Plan #4 –

Day 1 (weekend):

Breakfast- Breakfast Toast

Lunch- Epic Whole30 Poke Bowl OR just simple chicken Caesar salad (butter lettuce, boneless chicken thighs cooked in ghee/salt/pepper/turmeric and Tessemae’s creamy Caesar dressing)

Dinner: Ultimate Dairy-Free Seafood Chowder

Snack: Apple with Cinnamon Cashew Butter

Make Ahead: Prep pork shoulder (can be cooked in slow cooker OR in electric smoker), hard-boil eggs

Day 2 (weekend):

Don’t forget to put the pork shoulder in the crockpot or in the smoker on time today!

Breakfast: Breakfast Salad + avocado

Lunch: Thai Mushroom Zoodle Soup (Feel free to add a protein – shrimp would work great!)

Dinner:  Pork Shoulder + BBQ Sauce + Coleslaw + Baked Potato + Raw Pea Pods

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: Bake 2-3 yams and store in fridge, breakfast sausage, frittata (feel free to mix up the ingredients!)

Day 3 (weekday): 

Breakfast-  Leftover Frittata

Lunch- Leftover Thai Soup

Dinner: Easy Sausage Spaghetti Squash Bowls + roasted broccolini

Snack:  Bone Broth + Avocado

Day 4(weekday):

Breakfast- Stuffed Sweet Potatoes + cashew butter + breakfast sausage

Lunch- Salad: romaine lettuce, leftover pork shoulder, BBQ Sauce, avocado

Dinner- Grill burgers and top them with mayo-mustard (combine 1/4 mustard + 3/4 compliant mayo) + tomatoes + avocado + wrapped in lettuce – serve with carrot sticks + strawberries

Snack: Plantain Chips, Chomps Stick, Black Olives

Day 5 (weekday):

Breakfast- Leftover Frittata

Lunch- Tuna Salad

Dinner- Curried Meatballs with cauliflower rice + Roasted Brussel Sprouts (make extra) (peel off outer layer, cut off bottom and cut in half – massage with olive oil and salt – roast at 375 for 10-15 minutes)

Snack- Zupa Noma + pistachios

Day 6 (weekday):

Breakfast- Stuffed Sweet Potatoes 

Lunch-  Leftover Pork Shoulder + sweet potato cinnamon sticks + leftover brussel sprouts

Dinner: Thai Chicken Skewers + Creamy Almond Sauce

Snack: Apple with Cinnamon Cashew Butter

Day 7 (weekday): 

Breakfast- Leftover Frittata

Lunch- Leftovers (either meatballs or chicken skewers)

Dinner-Seared Pinneapple Salad (feel free to add a protein – chicken would work really well!)

Snack: Avocado + Coconut Aminos

Hope this helps you guys!!

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Love,

E

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