And whole30 continues… I felt like this week was a little more true to how we usually eat, as I figure out what we can and can’t have. Made a few modifications to recipes from before, and so far so good. We are on day 16 and I’m feeling like we can make it two more weeks, no problem.

MONDAY //

Sheet Pan Herb Crusted Salmon w/ Garlicky Green Beans + Cherry Tomatoes
notes: this is a favorite from before whole30 days. I’m not a fan of salmon myself, so I do another tray with chicken. This time I used fresh parsley + basil for the herb mixture. This is one of those meals with such simple ingredients but wonderful flavor.

Cauliflower Rice for us / TJ’s frozen rice for kids

TUESDAY //

Tacos Picadillo (over lettuce for us)
notes: a stand-by for taco tuesday. I like to make this just the way martha recommends.

WEDNESDAY //

Date Night | Ranch Chicken Fingers/Whole Wheat Rotini /Peas for kids

THURSDAY //

Chipotle Pork w/ Pineapple Guacamole over Sweet Potato Fries
notes: I like to use a pork loin for this instead of the recommended pork chops. yields more meat that way. I used half the garlic and omitted the chipotle pepper. Also, I cheated and used TJ’s ready made guacamole and just added some pineapple chunks, which is such a nice sweet surprise. Made our own sweet potato fries, which this meal was served atop. This is a favorite (another pre-whole30 recipe we came back to)

Brussel Sprout Salad w/ Citrus Vinaigrette
notes: made a few modifications to this to make it whole30 approved. Bought the already chopped brussels from TJ’s produce section. Omitted the bacon. Used golden raisins in place of the dried cherries, and omitted the goat cheese. Used olive oil in the dressing. This was tasty, and a great accompaniment to the pork/guac dish.

FRIDAY //

Pizza for Kids

Baked Potato Boat w/ leftover shredded pork+homemade broccoli slaw for us
notes: this ended up being a really satisfying quick/easy meal. Baked 2 russet potatoes. Added the leftover pork to a skillet and stir-fried for a bit with some of the Tessamae (whole30 approved) BBQ sauce. Whipped up some “slaw” with TJ’s cruciferous blend, a generous scoop of homemade mayo (recipe coming this week —- who knew mayo was so easy to make?!), lime juice and s+p. Loved the combination of flavors, and the potato to tie it all together.

SATURDAY //

 

Cilantro Lime Grilled Chicken w/ Strawberry Salsa
notes: this is just such a pretty meal to plate, and perfect for strawberry season just around the corner. I used grapefruit La Croix in place of club soda in the marinade, and let me just tell you, it makes the chicken SO tender! You’ve really got to try it. Also, omitted the honey in the marinade for whole30. Honestly didn’t miss it. Omitted the jalapeno in the strawberry salsa for the kids sake. And skipped the whole flattening chicken step. This is such a great spring meal.

Baked Curly Fries
notes: I made this with my new friend the zoodler and seasoned with just salt and pepper and a little garlic powder. They were surprisingly DELICIOUS. With no frying and no oil. Kinda a shocker! Definitely recommend trimming the long middle pieces so everything cooks evenly. Will be making these again for sure!

Green Salad w/ Homemade Balsamic Dressing

SUNDAY //

Tomato Basil Meatloaf
notes: Considering that our favorite meatloaf recipe involves a generous amount of ketchup and brown sugar, I was not optimistic this recipe would pass in our home. But surprisingly it did. I used grass fed ground beef instead of turkey (just because I prefer it).

Mashed Potatoes made w/ Ghee + Coconut Milk
notes: Ok, so they weren’t exactly the creamiest mashed potatoes. But alongside the meatloaf, these passed.

Steamed Green Beans