Photo by: Eat the Gains
Photo by: Kristen Kilpatrick
Photo by: Joyinthemeantime
Photo by: The Real Food Dietitians
Photo by: The Wooden Skillet

Meal Plan: January 13th

January 9, 2020 |

For some of you, this will be *almost* week three of your Whole30, well done! How are you feeling, tiger blood yet? After both the holidays and a vacation, my sugar dragon has been in full force (gah). In fact last night, I had one of the worst headaches of my life. I was convinced it was a migraine or dehydration, but after a good night’s sleep, I am pretty sure it was just a severe sugar detox. Sweet mercy.

As I have mentioned on Instagram, I will be limiting my potato and nut intake this round, as I feel I really need the extra effort to reset.

This week’s adventure food is: baby bok choy served with take-out Friday’s recipe.


Lunch: I will be meal prepping on Sunday, and will be making these tasty salmon cakes as well as a tartar sauce and these will get me through at least 2 days of lunches. I will serve with fresh or sautéed baby spinach. If you are taking your lunch to-go, be sure to pack items separately so nothing gets wilted. You can cold or reheat in a skillet or microwave (best if warmed).

Dinner: Easy Shrimp Fajitas by Eat the Gains served with all the usual fixings: guacamole, salsa, jalepenos, and cauliflower rice. The recipe includes peppers, mushrooms and onions, so this will be our veg portion.


Lunch: See Monday’s lunch

Dinner: Chicken Fried Steak with Cauliflower Gravy by the Defined Dish. I am so looking forward trying this - it’s from her new book (page 240). If you do not have her book yet. she gave a sneak peek of the recipe on her Whole30Recipes take-over. This recipe is not live online other than on the Whole30 Recipes Instagram page. If you do not have the book, go the the Whole30Recipes Instagram page, and scroll down until you see her take-over. It will be the first recipe she posted after her headshot photo.


Lunch: Either leftovers or a turkey lettuce wrap- which is exactly what it sounds like: compliant turkey wrapped in large romaine lettuce with avocado, sprouts, carrots, cucumber and hot cherry peppers. You can add any compliant “sandwich” adds you can think of- simple and fresh is always a good way to lunch. If taking to-go, assemble just before you eat, so it stays wrapped and the lettuce does not get wilted.

Dinner: Slow Cooker Sweet Potato Chilli by the Real Food Dietitians served with mini cornbread muffins for Roger and the kids (omit if Whole30).


Lunch: A big *ss salad! I plan to buy a compliant rotisserie chicken, fresh veggies and serve with a prepared salad dressing. These are super easy, and a great way to use what items you already have. I also plan to use the rest of the chicken to make Waldorf Chicken Salad for weekend lunches.

Dinner: Crispy Chicken Thighs by the Salty Marshmallow served with Smashed Potatoes and steamed broccoli. The best frozen broccoli around is from Costco and takes only 6 minutes!

Take Out Friday:

Lunch: Chicken salad from yesterday’s prep or leftovers

Dinner: Easy Asian Salmon by the Wooden Skillet and I will serve with baby bok choy and cauliflower rice (brown rice for the boys).

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January 13, 2019 meal planning Asian salmon
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