Sean and I will be doing what we call a modified Whole 30 for the month of January. It's modified because we like flexibility. We'll stick to the real rules as much as possible, but we do give ourselves passes if, for example, I need my little sugar and milk in my coffee during rehearsals. But since doing a Whole 30 requires more meal planning than regular life, I will be sharing a more in-depth meal plan this month. Lunches will be leftovers from the previous night.
So, here's what we're planning to eat this week:
Sunday: finish off the leftovers in preparation to start the Whole 30 tomorrow!
Monday breakfast: scrambled eggs & fruit
Monday dinner: Whole 30 Chicken Korma (except for us it will be lamb korma)
Tuesday breakfast: Jalapeno Sausage Hash (Paleo Slow Cooking)
Tuesday dinner: Fiesta Lime Chicken with Avocado Salsa (Paleo Slow Cooking)
Wednesday breakfast: Paleo Breakfast Muffins
Wednesday dinner: Creamy Tomato Soup and Spinach Salad (Paleo Slow Cooking)
Thursday breakfast: leftover Jalapeno Sausage Hash
Thursday dinner: leftovers
Friday breakfast: leftover breakfast muffins
Friday dinner: Chicken in Cashew Nut Sauce (5 Spices, 50 Dishes) with veggies
Saturday breakfast: scrambled eggs & fruit
Saturday dinner: Italian Sausage & Broccoli Rabe (Cooking from the Farmer's Market)