One week down, three more to go!
For some reason the first week was not as hard as I expected it to be.
Some of it may be all the mental and physical preparation I did. And also the fact that I try to eat paleo about 75% of the time on a regular basis. It was a much easier transition to Whole30 for sure. But also the whole week was insanely busy at work. I barely had time to think of food! I was so glad all my meals were planned out and ready to go. And J was a big help, prepping things for dinner before I got home each night (which was after 7pm most days!).
That being said, I’m fully expecting week 2 and 3 will start to get tough! But I am starting to feel the energy levels shifting. I haven’t felt sluggish, have almost no bloating. And barely any heartburn all week! Yay! J says he is sleeping much better.
I did have to switch up a few things on the menu last week since I didn’t have much time to make some of the things I wanted to. But we pretty much stuck to about 90% of the menu. And we didn’t get too hungry at all. So overall it went well.
This weeks menu is meant to be focused on some old faves that we would normally eat in a very non-Whole30 way (e.g. biryani and butter chicken), but revamped so we don’t miss them as much. The flavour is all there, just none of the non-compliant stuff. I also expect to have a few more late evenings this week, so I focused on lots of grilling recipes since that is probably the easiest, fastest and least messy way to cook a meal for us (and J can do it without much help from me if I’m coming home late again -which is very likely at this point).
Week 2 Meal Plan
- Tuesday – Taco Tuesday – Fajita Chicken Salad Bowls (using my taco seasoning)
- Wednesday – Sheet pan – Roast Veggies & Paleo Shami (in the freezer from last week) & Tahini Dip
- Thursday – Easy Grilled Chicken (recipe to come) & Ceasar Salad
- Friday – Grilled Salt & Pepper Steak & Roasted Broccolini and Garlic Smashed potatoes (recipe to come)
- Dessert & Snacks – Sundried Tomato Deviled Eggs, Paleo Cookie Dough Balls, Beet Hummus & Tahini Dip with Veggies
This weekend I set aside about 2-3 hours of cooking time and get as much done as I can. Normally I can do a full weeks meal prep in about 3 hours, depending on what I’ve got planned.
I focused on making the beet hummus, tahini dip, cauli rice biryani and marinating the meats for the week. I also made a double batch of deviled eggs to have as breakfast or snacks. And cookie dough balls (I subbed maple syrup for coconut butter) for snacks. Cause I know J will be looking for something to snack on every night!
Keep following on my Instagram stories to see how we make out. Back again next week with week 3!