Whole30 Week 3 Recap and Menu Plan

Whole 30 recap of days 15-21, including menu plan.

I’m still going strong on Whole30! Well, I’m still going at least.

I’m enjoying some aspects of the diet – I love the food and I feel great, but I’m still having cravings (though definitely not as strong as they used to be). I keep hoping I’ll quit counting down until the last day, but I’m really looking forward to being done with it. I don’t like food “restrictions” – they make me want to rebel. 😀

My Week 3 Menu

You can see the meal planning template here.

Day 15

Breakfast: egg fried in ghee; sweet potato hashbrowns; homemade breakfast sausage; watermelon

Lunch: leftover citrus carnitas; steamed broccoli; sliced orange

Snack: banana; spoonful of almond butter

Dinner: leftover spaghetti squash with homemade meat sauce

Day 16

Breakfast: egg fried in ghee; sweet potato hashbrowns; homemade breakfast sausage; watermelon

Lunch: none (oops!)

Snack: 2 bananas, spoonful of almond butter

Dinner: grilled chicken, grilled asparagus; watermelon

Day 17

Breakfast: egg fried in ghee; sweet potato hashbrowns; strawberries

Lunch: lettuce wrap with leftover citrus carnitas and sunshine sauce; strawberries

Snack: banana; spoonful of almond butter

Dinner: slow cooker pot roast; mashed sweet potatoes; avocado

Day 18

Breakfast: egg fried in ghee; sweet potato hashbrowns; green grapes

Lunch: leftover pot roast; mashed sweet potatoes; avocado

Snack: banana; 2 spoonfuls of almond butter

Dinner: leftover pot roast; mashed sweet potatoes; avocado; sauerkraut

Day 19

Breakfast: egg fried in ghee; sweet potato hashbrowns; green grapes

Lunch: chicken-apple sausage; asparagus; sauerkraut

Snack: 2 bananas; 2 spoonfuls of almond butter; dried apricot (I felt very snacky this day)

Dinner: leftover pot roast; mashed sweet potatoes; avocado

Day 20

Breakfast: egg fried in ghee; sweet potato hashbrowns; green grapes

Lunch: leftover pot roast; steamed asparagus; avocado; tangelo

Snack: banana; 3 dried apricots

Dinner: 2 eggs fried in ghee; sweet potato hashbrowns; avocado; banana

Day 21

Breakfast: egg fried in ghee; jicama home fries; tangelo

Lunch: avocado chicken salad; steamed broccoli; apple

Snack: spoonful of almond butter; banana; few sips of mango kombucha

Dinner: chocolate chili; spaghetti squash; avocado

My husband and kids ate the same things that I did, with a few exceptions. They ate breakfast burritos most mornings (scrambled egg, cheese, bacon, tortilla) and ate sandwiches on sprouted bread for lunch a couple of times. They also added ketchup and cheese when they wanted and sometimes I cooked something extra for them. For instance, when I made my mashed sweet potatoes I also made mashed white potatoes for them.

Water was my only beverage (with the exception of the above-noted kombucha) and I did not take any supplements except for my fermented cod liver oil.

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