I’m excited to write that we’ve survived the first week of our January Whole 30 Challenge! This second week should be interesting, because I didn’t spend all day meal-prepping yesterday like I had for the previous week. I did make a pot of my favorite Whole30-friendly Chocolate Chili that we shared with friends last night. Leftovers will be lunch today, and I’m still deciding what to make for dinner. Check back throughout the week for more updates…
Monday
Breakfast: Scrambled Eggs, Almond Milk blended with Medjool Dates and MCT Oil
Lunch: Chocolate Chili
Dinner: Spring Mix Salad, Dump Ranch, Egg Drop Soup
Tuesday
Breakfast: Banana and Scrambled Eggs
Lunch: Chocolate Chili
Dinner: Shredded Chicken (Cooked in Crockpot with Coconut Aminos Teriyaki Sauce)
Prep: Cinnamon Chia Pudding
Wednesday
Breakfast: Cinnamon Chia Pudding
Lunch: Salad
Dinner: Rotisserie Chicken
Prep: Homemade Chicken Soup
Thursday
Breakfast: Cinnamon Chia Pudding
Lunch: Cinnamon Chia Pudding
Dinner: Egg Drop Soup
Friday
Breakfast: Cinnamon Chia Pudding
Lunch: Homemade Chicken Soup
Dinner: Snap Kitchen (Beef Sweet Potato Scramble, Brisket Hash (without BBQ Sauce)
Saturday
Breakfast: Leftover Snap Kitchen mixed with two scrambled eggs
Lunch: Chicken and Red Potatoes (Leftovers from making Homemade Chicken Soup)
Dinner: Whole30 Potluck Feast! (blog post to come)
Sunday
Breakfast: Scrambled Eggs with red potatoes and caramelized onions
Lunch: Leftovers from the Whole30 Potluck Feast
Dinner: Crockpot Salsa Chicken and a Baked Potato
