Whole30: Day 1

I did a lot a pre-prep to get started. I went on a shopping trip last week to get anything that could be dry stored or frozen over the next few weeks. I also bought in bulk to save money.

 

Protein

·        6 lbs of lean ground turkey (separated and stored frozen in 1lb increments; 2lbs of which were seasoned into turkey breakfast sausage).

·        3lbs sirloin steak (separated into 3 packages and frozen)

·        1 pork loin

·        1 lb frozen shrimp (to be added to salads)

·        3 lbs HEB organic chicken (frozen box)

·        2 lbs boneless pork chops (separated into 2 packages and frozen)

·        1 lb tilapia (frozen and stored)

·        4 cans tuna (no extra additives)

 

Vegetables (because I fear buying too many fresh vegetables and not using them before they spoil)

·        3 lbs frozen broccoli

·        2 lbs frozen brussel sprouts

 

Fruit (for non-dairy smoothies, which I think is technically questionable but still allowed)

·        1 lb frozen mango

·        2 lbs frozen mixed berries

 

Nuts/seeds

·        Almonds

·        Cashews

·        Pistachios

·        Pumpkin seeds

·        Sunflower seeds

 

I also made a detailed meal plan for this week so we would know what fresh ingredients to get from the grocery store. Then, I went back to work yesterday, Michael had a solo day with both boys, we celebrated my sister’s birthday last night, and the fresh shopping trip just didn’t happen. Whoops. So, we begin with a slightly amended plan.

 

	Tuesday	Wednesday	Thursday	Friday	Saturday
Breakfast	Eggs on the Vine (2 scrambled eggs mixed with one tomato on the vine)   1 pink lady apple	SausVeg (turkey sausage and grilled zucchini)   Strawberries and mango	Spinach Tomato Scramble (2 scrambled eggs with spinach and cherry tomatoes)   1 pink lady apple	SausVeg (turkey sausage and grilled zucchini)   Strawberries	Egg Baskets (eggs fried in bell pepper rings)   Grapes
Lunch	Eating Out: Whole Foods Salad	Left over (pork chops, sprouts, and spinach salad)	Salad with Tuna (romaine, bell pepper, cherry tomato, apple)   Carrots	Left over (spaghetti squash and broccoli)	Left over (pork loin over spinach salad)
Snack	Mixed Nuts and Seeds	Grapes and nut mix	Nut mix	Carrots and nut mix	Apples with almond butter
Dinner	Blueberry Glazed Pork Chops with Brussels sprouts and spinach salad (bell pepper, avocado, cherry tomatoes, lemon juice)	Lime Shrimp Salad (romaine lettuce, shrimp, avocado, pico de gallo)   Side of raw zucchini and carrots	Spaghetti Squash with Turkey Tomato Sauce   Side of steamed broccoli and berries	Savory Pork Loin with Roasted Vegetables   (sweet potatoes, zucchini, yellow squash, onion, and bell pepper)	Chipotle Chicken Sweet Potatoes  Side of broccoli