Whole30 2.0 – Week 2 Prep

Week one is coming to an end and I can definitely say it’s been great. The weekly cook up last Sunday helped so much with my busy schedule. Wednesday, I went to Cincinnati for a video shoot and had no problem staying completely Whole30. I also served alcohol at an event on Saturday for over 5 hours and didn’t taste the wine (I like to call that will power + the fact that it was Sutter Home, bleh!)

Solomon and I stuck to the menu we planned last week and have found some new favorite recipes: mulligatawny stew, sweet & spicy ginger-garlic chicken and the faux pho! I want some now just thinking about it.

Here is our plan for week two:

Grocery List

Produce

  • Yellow squash (1)

  • Zucchini (5)

  • Green beans (1 lb)

  • Banana peppers (2)

  • Onions

  • Carrots

  • Avocado (3)

  • Red bell peppers (2)

  • Tomato

  • Spinach

  • Garlic

  • Fresh mint

  • Jalapeños (2)

  • Sweet potatoes (4 lbs)

  • Green apples (2)

  • Scallions

  • Lettuce

Canned/Shelf Life Items

  • Black olives

  • Chicken broth

  • Pecan halves

  • Mustard powder

  • Lemon juice

  • Light olive oil

  • Paprika

  • tomato paste

  • Coconut aminos

  • Coconut milk

  • Pineapple chunks

  • Wild planet canned tuna (4)

MEAT

  • Ground beef (4 lbs)

  • Chicken (4 lbs)

  • Fresh salmon

  • Ground pork

& (1) dozen eggs

Week 2 Meal Options

Breakfast – Eggs & Green apple sausage patties

Lunch – Leftovers, homemade sweet potato soup, Waldorf tuna salad & mediterranean tuna salad.

Dinner –

  • Meatza

  • Shephard’s pie

  • Pineapple chicken curry

  • Zoodles aglio et olio w/ chicken

  • Salmon w/ green beans

  • Sweet potato hash

  • Red chicken curry

Today we cooked/prepared the sweet potato soup, green apple sausages and both tunas.

Follow me on Instagram for tasty pictures of all of these meals and check back next week for a week 2 recap!

Keep Calm & Whole30 on,

 

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