Whole30 Week One

Welcome to your January Whole30! If this is your first time, I am so excited for you!  Yes the first few days can be tough, but just know if you stick with it, the outcome is so rewarding and life changing!  If this isn’t your first round, welcome back!  With each round of Whole30 I complete, I learn something new about myself and my body.  Let the fun begin!

 For this round of Whole30, one of my main goals is going to be trying to avoid overeating food-with-no-breaks.  Yes – technically nuts, nut butters and dried fruits are compliant, but I’ll be honest and say that in the past, I’ve let these foods sabotage my Whole30 results in the end and I am determined to make this round my best yet!  I am so fortunate to have this blog to help keep me motivated and hold me accountable.

Here you will find how I plan on eating for week 1, including the recipes I will be following and tips to ease your prep.  Feel free to use my calendar as a guide and swap out recipes to meet your taste and calorie needs.  I try to cook in bulk to make the week days easier.  I find that if I add enough flavor, it helps keep the meal satisfying on repeat days.  

Monday, January 1:

Breakfast:

  • Fried eggs
  • Sautéed Asparagus

Lunch:

Tuna Salad

  • Chopped apple
  • 2 tbsp chopped nuts
  • 1 tbsp avocado oil
  • Pinch of salt

Dinner:

  • Grilled salmon
  • Roasted asparagus

Tuesday, January 2:

Breakfast:

Baked eggs with sweet potato and bacon

Lunch:

Salad

  • Roasted chicken
  • Balsamic dressing from the Whole30 Book
  • 2 tbsp sliced almonds
  • 2 tbsp raisins
  • Lettuce

Dinner:

  • Skirt steak
  • String beans with cashews

Wednesday, January 3:

Breakfast:

Baked eggs with sweet potato and bacon

Lunch:

Salad

  • Roasted chicken
  • 2 tbsp Tessemae’s Creamy Ranch
  • ½ cup cucumbers
  • Lettuce
  • Baby carrots

Dinner:

Thursday, January 4:

Breakfast:

Baked eggs with sweet potato and bacon

Lunch:

Salad

  • Roasted chicken
  • Balsamic dressing from the Whole30 Book
  • 2 Tbsp sliced almonds
  • 2 tbsp raisins
  • Lettuce

Dinner:

  • Leftover skirt steak
  • Gua
  • Peppers and onions
  • Lettuce wraps

Friday, January 5:

Breakfast:

Baked eggs with sweet potato and bacon

Lunch:

Salad

  • Roasted chicken
  • 2 tbsp Tessemae’s Creamy Ranch
  • ½ cup cucumbers
  • Lettuce
  • Baby carrots

Dinner:

Take Out

  • Will order grilled meat or fish with a side of vegetables

Saturday, January 6:

Breakfast:

  • Fried eggs
  • Sauteed asparagus

Lunch:

Tuna Salad

  • 2 tbsp sunflower seeds
  • 2 tbsp raisins
  • 1 tbsp avocado oil
  • Pinch of salt

Dinner:

Dinner Out

  • Will order grilled meat or fish with a side of vegetables

Snacks:

  • Banana with almond butter
  • Apple
  • Apple with almond butter
  • RxBar

Meal Prep

I usually do my food shopping on Friday afternoons or Saturday mornings.  I also try to do a little meal prep on both Saturday and Sunday so that I do not spend one entire day cooking and cleaning.  The weekends go fast enough as it is without spending a whole day prepping!  If I food shop on a Friday, I’ll marinate chicken breast for lunches overnight and roast it in the oven on Saturday morning while I am in the basement completing a Tone It Up video or Les Mills Body Pump tracks.  If I do not food shop until Saturday, I’ll marinate it Saturday and roast it Sunday morning instead.  Another thing I like to prep on Saturdays is a variation of baked eggs.  I sautee up some vegetables, place them in a casserole dish and crack between 8-12 eggs depending on how many days I am prepping for.  I’ll let that bake in the oven after my workout, while I am getting ready for the day.  I find by making things simple and completing multiple tasks while things are cooking, my meal prep feel a lot less like work and overall, is a more enjoyable experience.  On Sundays, I like to cook vegetables as side dishes for the week and marinate any meat I may be cooking on weeknights.  

Being that I will be traveling the week before Week 1 of the January Whole30, I prepared and frozen my meals before we left.  This way, the day I arrive home I do not have to scramble to the grocery store and cook everything in one day.  I also do not want to arrive home to noncompliant meals.  Having Whole30 Compliant meals ready to go helps to avoid temptation when you’re hungry and need something in a pinch!

My to-do list I prepared and froze before my holiday travels:

  • Baked eggs (cut into portions)
  • Roasted chicken
  • Marinating Skirt Steak
  • Marinating chicken for crock pot
  • Sauteed string beans with almonds
  • Roasted brussels sprouts and butternut squash

Happy meal prep and let’s rock week 1!

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One Comment Add yours

  1. Linda Ferraro says:

    Cait you rock! You inspire me!!! 🙂

    Like

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