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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Gina's 2018 Whole30

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I have shared this google doc with over 50 people and I wanted it to have a permanent spot on my blog! I know some people don’t like to DM/comment (myself included a lot of the time) to see something and just want to swipe up and look at it real quick so here it is. I copied and pasted this from my original document from the Whole30 I did in January 2018. Fun fact- I was pregnant with Parker towards the end of this Whole30 and I didn’t even know it! I found out I was pregnant with Parker a couple weeks after on February 13th and surprised Craig on Valentine’s Day (he was SHOCKED and also I have no idea how I kept it to myself for 24 hours!!!). Also scroll all the way to the bottom for some photos from our life in January 2018 and a bunch of Whole30 meal photos!

Week 1-  January 1-7, 2018

Week 2- January 8-14, 2018

Week 3- January 15-20, 2018

Week 4- January 22- 30, 2018 (last day!)

Post January 30th recipes that I made:

https://littlebitsof.com/2016/01/paleo-balance-bowl/ 

So good- made on Superbowl- https://www.paleorunningmomma.com/loaded-taco-sweet-potato-sliders-paleo-whole30/ 

http://www.thedefineddish.com/whole30-bbq-ribs/

Loved this- would have to find no sugar pancetta if still on Whole30- so good- could use bacon https://www.bonappetit.com/recipe/vinegar-braised-chicken-and-onions 

On my list to make next: 

Found this list on Day 30 and I want to make it all! http://soletshangout.com/25-whole30-recipes-to-help-you-thrive-not-just-survive/ 

https://www.paleorunningmomma.com/sweet-potato-fries-bbq-ranch-paleo-whole30/ 

https://www.paleorunningmomma.com/parsnip-fries-bacon-aioli-paleo-whole30/ 

https://thecoconutmama.com/coconut-butter-buttons/ 

http://www.theorganickitchen.org/rosemary-butternut-squash-fries/ 

https://physicalkitchness.com/paleo-tomato-basil-beef-goulash-with-eggplant/ 

http://www.thedefineddish.com/creamy-tortilla-less-soup/ 

https://nocrumbsleft.net/2017/09/23/enter-the-staub-cast-iron-round-cocotte-7-qt-giveaway/ 

https://brooklynsupper.com/baked-chicken-tenders/ 

https://www.tasteslovely.com/easiest-3-minute-homemade-mayonnaise/ 

http://homesweethunter.com/2018/01/14/white-chicken-chili-gluten-free-dairy-free/ 

https://www.tasteslovely.com/easy-whole30-bbq-sauce/ 

https://www.tasteslovely.com/almond-pulp-crackers-paleo-whole30/ 

http://www.thedefineddish.com/whole30-chicken-marsala/  

http://www.thedefineddish.com/whole30-clam-chowder/ 

https://nocrumbsleft.net/2016/02/25/harissa-cauliflower/ 

http://www.thedefineddish.com/creamy-dijon-chicken-skillet/

http://www.thedefineddish.com/buffalo-potato-salad/

http://www.thedefineddish.com/whole30-buffalo-burger-with-buffalo-mayo/

http://www.thedefineddish.com/whole30-broccoli-salad/

http://www.thedefineddish.com/mini-bbq-meatloaves/

http://www.thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

http://www.thedefineddish.com/whole30-classic-meatloaf/ 

Best Ever Paleo Italian Meatballs in Marinara Sauce

Ingredients

Meatballs

  • 2 lb Lean ground pork

  • 1 lb Lean ground beef

  • 2 tbsps Italian Seasoning

  • 1 egg

  • 1 tbsp parsley finely chopped

  • 2 tsp salt

  • 1 tsp ground black pepper

Sauce

  • 28 oz can crushed tomatoes

  • 1 small onion finely chopped

  • 2 tbsp olive oil

  • 1 bay leaf

  • 1 clove garlic chopped

  • 1 tbsp parsley finely chopped

  • 1 tsp black pepper

Instructions

  1. Preheat your oven to 400F

  2. Line a half sheet pan with parchment paper so that the meatballs don't stick to the pan.

  3. Mix the meat, egg and seasonings together in a large bowl.

  4. Form about two tablespoons of the meat mixture into even sized meatballs and place them on the lined sheet pan.

  5. Bake in a 400F oven for 20 minutes, or until fully cooked through.

  6. To make the marinara sauce, first add the olive oil to a pan and heat up on a medium heat.

  7. Now add the chopped onion and saute for five minutes. 

  8. Next, add the chopped garlic, canned tomatoes, bay leaf and pepper to the pan.

  9. Cook on a low to medium heat for 20 - 30 minutes, until the sauce has thicken.

  10. Serve over the cooked meatballs and sprinkle with chopped fresh parsley.

Sausage and Cranberry Breakfast Skillet

Prep time: 10 minutes | Cook time: 20 minutes

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Ingredients:

2 tablespoons avocado oil or oil of your choice

1 pound ground breakfast sausage or ground pork

2 cups red potato, diced (about 2 potatoes)

1 cup onion, diced (about 1 onion)

1/2 cup green pepper, diced (1/2 green pepper

½ cup mushrooms, diced

1/2 cup dried cranberries (not sugar sweetened)

2 large handfuls spinach

1 and 1/4 tablespoons dill

½ tablespoon thyme

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

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Directions: 

Heat oil in large skillet over medium heat

Add sausage, potato, 1 tablespoon dill, thyme, onion powder and garlic powder

Cook until sausage starts browning and potatoes begin to soften

Add in onion, green pepper, mushrooms and the other 1/4 tablespoon dill

Continue cooking until sausage is browned and veggies are done (about 10 minutes)

Throw in the dried cranberries and spinach

Stir to combine and allow for spinach to lightly wilt

This post contains affiliate links. If you make a purchase through one of these links, we may earn a small commission at no cost to you – whatsoever. Thank you so much for supporting Tell Me Moore!