I can hardly believe it, but this is my last full week of Whole30! As such, this will be my last post in the “Prep + Cooking series” – if you’re interested you can see my previous weeks here: Week 1, Week 2, Week 3.
The Meal Plan
My goal this week is to incorporate plenty of protein in each meal and not snack between meals (so I won’t be making Larabars this week!).
Breakfast: Sweet Potato Bites with roasted zucchini/ roasted portabello mushrooms and a hard boiled egg
Lunch: Cauliflower Fried Rice (I’m subbing ground beef)
What I Gathered This Week
Meat/ Seafood: flank steak, canned salmon, canned tuna, eggs, egg whites
Veggies: zucchini, cauliflower, bell peppers, avocados, ginger root, sweet potatoes, portabello mushrooms, grape tomatoes, shredded carrots, salad mix mini sweet peppers, baby carrots
Fruits: bananas, blueberries
Minimally Processed Foods: black olives, canned coconut milk, frozen apple juice, Wholly Salsa
Total: $87.70 at Safeway
I also picked up some Tessemae’s salad dressing from Whole Foods because I loved their BBQ sauce. But seriously, this dressing would be very easy to make – lemon juice, minced garlic, olive oil, S +P. Tessemae’s version also freezes solid in the fridge b/c of the olive oil. It would be easier to make this in small batches and just keep it out on the counter. I won’t be buying this again!