Menu Plan Monday: A Return to Clean Eating

It’s January, and you know what that means. Whole 30. I won’t bore you. My attitude towards it hasn’t changed, though, to be perfectly honest, I think I have deviated away enough from clean eating that I am feeling the difference now.



This change in diet, on top of migraine-inducing weather.

The plan this time for me is to K.I.S.S. — what can I cook that:
1) tastes good
2) takes minimal time to get from the fridge to the table.

I haven’t been meal-prepping on the weekends for a while now. I haven’t had the energy, but that’s something to talk about in another post.

This post is totally sponsored by Whole Foods and Amazon Prime because I have also been too exhausted to grocery shop/deal with crazy Massholes. Bonus side-effect, it severely cuts down on impulse buying (aka “Let me grab that for Emo-eating later”).



In the last two weeks, my grocery budget has actually been less than what I expected, even with the delivery fees thrown in. Shop those Prime Member discounts!

Almost everything below took/takes less than 30 minutes to prep and cook, provided I remembered to defrost the meat. Some meals provided leftovers for lunch or dinner the next day depending on what was going on at work.

• Shrimp and Sausage with Zoodles (or any spiralized vegetable noodles) — um, I need to write this one up. I was using up food in the fridge.
• Rotisserie Chicken (pre-packed, whole 30 compliant) Chicken Salad — in a big bowl toss together 2 cups of shredded rotisserie chicken, 4 cups spinach, 4 tablespoons of your preferred nut(s) (almond, pecan, cashew, walnut, all of the above, you get the idea), 2 tablespoons diced red onion, and mix together a little olive oil, salt, pepper, and vinegar for your dressing. Mix well. Makes 2-3 servings depending on how hungry you are. 
• Taco Salad Bowl - everything except the sour cream and taco shell. However, plantains are encouraged for crunch. 
• Stuffed Sweet Potatoes 
  
  

  

  The filling

• Baked Chicken with onion, sweet peppers, and coconut quinoa
• Chicken Stir Fry
• Turkey and Butternut Squash Chili — adapted from this HomeChef recipe (use Daiya cheese and here’s a tasty lactose free sour cream). To be fully compliant, omit the dairy completely, but keep the recipe around for re-introduction ;)
• Zesty Lime Shrimp and Avocado Salad 
• Cod with Citrus Ginger Glaze (from the Whole30 Cookbook)
• Stuffed Bell Peppers (also from the Whole30 Cookbook)

Writing this all out, I realized that I have a few more recipes to write up, including the test recipes I did between January 2 and January 12 (no menu plan then, I was just using stuff up out of the fridge and freezer).

Food for thought:

How have you survived the first three weeks of January Whole30? Are you even doing one? What types of recipes would you like to see? 

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