Whole30 Meal Plan: Week 4
This is our last full week of Whole30. According to the Whole30 timeline, it’s really common for food boredom to set in right about now. We’re experiencing a little bit of food boredom (sweet potatoes, brussels sprouts), but I’m pretty excited about our meal plan for the coming week. The other phase I’m experiencing is the “why do I do this to myself?” phase, which I experience during every Whole30. It doesn’t happen on a specific day necessarily, but rather when I experience something I want but can’t have – particularly if I feel that the “rule” that’s preventing me is fairly arbitrary. This happened in New York this weekend when a glass of wine or cocktail sounded really lovely, and again when I had to choose a menu option that wasn’t my top choice at an all paleo restaurant because paleo wraps are “against the rules.”
Arbitrary rules are annoying, but I also know that rules are what makes this work – or what have made this work in the past. The other frustrating thing is that I don’t feel like I’m seeing the same results as I have in the past, despite eating similarly. Maybe I had further to go to begin with this time, or maybe it’s that 30+ metabolism… but can I please just have that six pack now? K, thanks!
Sunday:
Breakfast: boiled egg, banana and almond butter
Lunch: Hu’s Kitchen
Dinner: Creamy Butternut Squash Puree with Seared Scallops and Prosciutto
Monday:
Breakfast: Egg & Avocado Breakfast Salad with homemade breakfast sausage
Lunch: Paleo Chicken Cobb Salad with Primal Kitchen ranch dressing
Dinner: Leftover Le Coq chicken, sweet potato, salad
Tuesday:
Breakfast: Egg & Avocado Breakfast Salad with homemade breakfast sausage
Lunch: Paleo Chicken Cobb Salad with Primal Kitchen ranch dressing
Dinner: Spaghetti Squash in Avocado Pesto Sauce with Smoked Salmon and Asparagus
Wednesday:
Breakfast: Spaghetti squash, chicken sausage, egg, avocado
Lunch: Leftover carrot leek soup
Dinner: Creamy Butternut Squash Puree with Seared Scallops and Prosciutto
Thursday:
Breakfast: Egg & Avocado Breakfast Salad with homemade breakfast sausage
Lunch: Salmon and Avocado Breakfast Salad
Dinner: Butternut squash noodles with harissa cashew cream and crispy brussels sprout chips
Friday:
Breakfast: Chicken sausage, brussels sprouts, egg, avocado
Lunch: Salmon and Avocado Breakfast Salad
Dinner: Sweet Green
Saturday:
Breakfast: Boiled egg, banana, almond butter
Lunch: Paleo Shrimp & Grits
Dinner: Crockpot Moroccan Chicken
