So, I’ve been following Weight Watcher’s Green Plan with some success. I was averaging a loss of about 1 pound a week. Now, during normal times, that would be perfectly fine. Slow and steady wins the race. However, during the pandemic, I feel the need to lose a bit faster, especially as I continue to see that obesity is one of the leading factors in severe COVID-19 cases and death. Thanks, but no thanks. So, I decided to try the Whole30 for 30 days. I’m doing this as a food reset and also to see if I can jump start my weight loss a bit and get myself closer to a healthy BMI. (And there’s a long way to go for that!) Here’s our menu plan & meal prep for September 20 2020 {Whole30 Edition}.
Meal Prep
I made two different meal preps this week. The first was a Whole30 meal prep. (The deviled eggs were made with a Whole30 compliant mayo and were for Bookworm. He’s been having some gastro issues, so he decided to join me for the Whole30. . .and then he dropped out just two days later when my husband made pancakes for the girls for breakfast.)
Whole30 Compliant Meal Prep
Deviled Eggs (using this mayo),
lamb patties (for breakfast meat),
pork patties (again, for breakfast),
Non-Whole30 Meal Prep
Chocolate Oatmeal No Bake Cookies,
Menu Plan
Saturday
Lunch–Blackened Cod, Diced Potatoes, carrots, salad
Dinner–Chicken, Cauliflower Rice, Sweet Potato, Apple & Turmeric Soup,
Sunday
Lunch–Eye of Round Roast, sweet potatoes, broccoli
Dinner–BBQ, diced potatoes, zucchini, Brussels sprouts, salad
Monday
Lunch–Spaghetti with Meatballs (using zucchini noodles)
Dinner–Slow Cooker Chicken Verde Stew,
Tuesday
Lunch–leftover BBQ, veggies
Dinner–Whole30 Shepherd’s Pie (using broth instead of coconut milk)
Wednesday
Lunch–Chicken Fried Cauliflower Rice,
Dinner–Slow Cooker Pumpkin Chili,
Friday
Lunch–leftovers
Dinner–Slow Cooker Salsa Chicken,
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