Whole30 Week by Week- January 2019

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If you look at my instagram @tellmemoore this is the cover to my Story Highlight where I will be posting my Whole30 stories!

If you look at my instagram @tellmemoore this is the cover to my Story Highlight where I will be posting my Whole30 stories!

I’m starting Whole30 for my second round, on Monday, January 6, 2019. I decided to start on 1/6 (instead of 1/1 like most people typically do and I did last time) for a few reasons: we had family in town, school starts on Monday, and I just do better when I start something on the first day of the week. One of my friends asked me why I’m doing Whole30 and this is what I said: “This will be my second time doing it. I just loved it. I loved that I had to start cooking every meal again- like it forces you to meal plan and that makes it a good habit for me. Definitely to reset my sugar cravings/addictions. And definitely to lose weight but I try not to focus on that part. Just want to create good habits and start the year out like that.”

3 days ahead: Try to consume whatever we have left and don’t grocery shop (to not waste food and to get rid of all non Whole30 foods). Mentally prepare- look at the rules, start trying to be a little healthier, read some blog posts. Start looking at recipes(from last time and new ones). Start meal planning and making grocery list.

2 days ahead: Pick meals for the week and write grocery list.

1 day ahead: Grocery shop and start to prep a few things. You want to make sure you have breakfast ready in the morning and possibly lunch to make sure you don’t have the chance to be nervous/freak out that you have nothing ready/be hungry.

Here is my Week 1 that I will be starting in 2 days!

*I am using a TON of recipes from the new Defined Dish cookbook. It is AMAZING and I’m so excited. Click here to buy it on Amazon or go pick it up at your local bookstore tomorrow!

Week 1: January 6-12, 2019

  • The Defined Dish Cookbook: Perfect Whole30 Italian Meatballs in Marinara Sauce with Spaghetti Squash- page 12

  • The Defined Dish Cookbook: Crispy Slow Cooker Carnitas- page 49

  •  The Defined Dish Cookbook: Black Pepper Chicken- page 76 with cauli rice for me and white rice for the fam

  • The Defined Dish Cookbook: Hibachi-Style Chicken with Magic Mustard Sauce- page 105

  • The Defined Dish Cookbook: Greek Lemon and Oregano Potato Soup- page 137

  • The Defined Dish Cookbook: Mexican Cabbage Soup- page 155 (lunches for me)

  • Zucchini/Beef skillet https://lowcarbyum.com/mexican-zucchini-and-beef/?crlt.pid=camp.s0JmXY96gsbQ (breakfasts for me- I don’t like eggs so I have to get creative) *I’m using a can of fire-roasted tomatoes for this

Week 1 Grocery List:

  • Yellow onions- 5

  • White onion- 2

  • Baby bella mushrooms- 8

  • Zucchini- 4

  • Carrots- 3

  • Green bell pepper- 1

  • Head green cabbage 

  • Tomato Paste

  • 28 oz can San Marzano whole peeled tomatoes

  • 15 oz can tomato sauce

  • 14.5 oz can diced fire-roasted tomatoes- 2 cans

  • Beef broth- 2 boxes

  • Chicken broth- 2 boxes

  • Lemons- 2

  • Fresh chives

  • Fresh parsley

  • Fresh basil

  • An orange

  • 2 lbs ground beef (80% lean)

  • Cassava Flour

  • Eggs

  • Spaghetti Squash

  • Sweet potatoes (a lot!) 

  • Chili Powder

  • Onion Powder

  • Toasted sesame seeds

  • Garlic cloves

  • 4 lbs boneless pork shoulder or butt

  • Bay leaves

  • Frank’s red hot sauce

  • Cilantro

  • Avocados 

  • TJ’s frozen rice- NOT WHOLE30- but for my family to go with the Black Pepper Chicken

  • 2 lbs boneless, skinless chicken breasts

  • 2 lbs boneless, skinless chicken thighs

  • 1 lb ground beef (90% lean)

  • Avocado oil

  • Arrowroot starch

  • Celery

  • Cauliflower Rice

  • 2.5 lbs Yukon gold potatoes (5)

Pantry Items I have:

  • Extra Virgin Olive Oil

  • Red Pepper flakes

  • Dried Oregano

  • Kosher salt

  • Black pepper

  • Almond Flour

  • Red Boat Fish Sauce

  • Coconut aminos

  • Ground ginger

  • Rice Vinegar

  • Tahini

  • Ghee

  • Cumin

  • Garlic Powder

  • Limes

  • Apple cider vinegar

Week 2: January 13-19, 2019

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