Whole30, Whole New Year

This year we decided to start off 2017 by getting back to our routine. We've been working hard and traveling a ton, and sometimes that means eating out more often, occasionally enjoying a cheese plate instead of a real meal and drinking wine instead of water. And while that's totally fine in moderation, it doesn't always feel great when it becomes a regular occurrance.

We believe in a balanced lifestyle, and while wine and cheese is delicious, so is a kale salad topped with grilled salmon and a coconut La Croix.

For us, Whole30 is about the opposite of dieting, eliminating and depriving. We remind ourselves to nourish instead of fill up. To eat based on desire rather than boredom. To prepare and be intentional about our food choices, and to enjoy each bite of delicious, healthful food.

We decided it would be fun to share our weekly meal prep and all of the links to our go-to Whole30 approved recipes! Below is our grocery list, what we prepped ahead of time and what our week in meals looks like.

A few notes before we get on with the good stuff:

We have done Whole30 before and loved it. This time around, we are doing things a bit differently. We've recently chosen to also take on a pescatarian lifestyle after reading How Not To Die, by Michael Greger and Gene Stone, so you won't see any chicken, pork or meat options in our preferred menu. Any of our fish options can be substituted with your preferred protein source!
The grocery list, prep and weekly meals below are all pretty standard, go-to flavors. These are our tried and true, quick or on-the-go options that we turn to when we know we have a busy week ahead or just don't feel like cooking. That said, a few nights a week, we love to try out new recipes from our favorite food blogs or create our own. If you'd like to try out some more creative options, we have a few of our favorite Whole30 recipes listed at the very bottom.
Whole30 is supposed to be a learning process, and it takes time to find what works for you. You may not love what you see below, and that's totally OK! Keep trying out new foods and new ways to cook them. We're happy to answer any questions or make more meal suggestions if you need it.

WEEKLY GROCERY LIST

FRUITS

Satsuma tangerines
Blueberries
Avocados
Apples
Grapefruit
Meyer lemons
Bananas
Pomegranate
Dried dates (no sugar added)
Oranges

VEGGIES

Lacinato kale
Carrots
Broccoli
Purple cauliflower
Asparagus
Sweet potatoes
Delicata squash
Cabbage head
Sweet Peppers
Onions
Garlic
Tomatoes (canned if not in season)

DRINKS

Coffee
La Croix
Califia Unsweetened Vanilla Almond milk
Califia Betterhalf creamer (unsweetened)
Coconut water (Whole Foods 365 is the cheapest)
Hot teas (usually Celestial Seasonings)
Apple cider vinegar (unfiltered, with mother)
GT's Trilogy Kombucha

PROTEIN/FATS

Wild caught tuna fillet
Wild caught cod fillet
Wild caught salmon fillet
Tuna fish (white meat canned in water)
Eggs
Almond butter
Ghee
Olive oil
Tree nuts (pistachios, cashews, pecans and walnuts)
RX Bars

FIRST WEEK PURCHASES

Nutritional yeast
Chia seeds
Ground flax seeds
Turmeric
Coriander
Cinnamon
Dill
Frank's hot sauce
Rosemary
Sir Kensington's dijon mustard
Coconut milk (canned, full fat)
Ginger root
Vegetable broth

SUNDAY PREP

Rice cauliflower head in food processor, heat for 7 minutes in a pan with 2 Tbsp ghee, salt, rosemary and turmeric. Cool and store in tupperware in fridge.
Peel and cut carrots into sticks (cross sectionally, then into 5" spears) and put into tupperware or single-serving plastic bags
Cut peppers into strips and put into a tupperware
Devein kale, put into gallon bags for storage
Rinse fruit
Dice half of the sweet potatoes, season with olive oil, salt and pepper, bake at 400F for 30-40 minutes. Let cool and store in tupperware in the fridge.
Hard-boil 6-12 eggs.
Prep quick breakfast option: we love this sweet potato crusted quiche, sans cheese and miso. We tend to modify this recipe to taste (or to clean our fridge of veggies that are about to go bad)!
Prep avocado dressing. Combine following ingredients in food processor until creamy: 1 avocado, 0.5 cups coconut milk, 3 Tbsp olive oil, 1 Tbsp lime juice, salt & pepper to taste. Store in mason jar in fridge.
Prep carrot & butternut squash soup. We love this soup recipe, but use 0.5 lbs. of carrots and 0.5 lbs. butternut squash.

WEEKLY MEALs

SUNDAY

DINNER :: Riced cauliflower with toasted pecans and garlic, cod fillet seasoned w. salt, pepper and coriander.
DESSERT :: Satsuma tangerine, vanilla cinnamon hot tea

MONDAY

BREAKFAST :: Two - three eggs, half an apple w. 2 Tbsp almond butter, black coffee
LUNCH :: Kale salad w. blueberries, almonds, avocado, sweet potatoes, topped w. lemon juice, olive oil, salt, pepper, nutritional yeast
SNACK :: Banana, pistachios, coconut water
DINNER :: Tuna fillet (seasoned with dijon mustard, lemon juice and garlic), roasted sweet potatoes and asparagus

TUESDAY

BREAKFAST :: Two - three eggs, a grapefruit, sautéed kale, coffee w. Califia creamer
LUNCH :: Egg salad (three hardboiled eggs mixed with dijon mustard, avocado, salt and pepper), carrot sticks
SNACK :: Half an apple w. almond butter topped with chia and ground flax
DINNER :: Veggie bowl (riced cauliflower topped w. roasted asparagus, broccoli, carrots, two poached eggs on top, and (you guessed it) nutritional yeast

WEDNESDAY

BREAKFAST :: Pre-made quiche and black coffee
LUNCH :: Leftover tuna filet sandwich w. massaged kale and avocado dressing, using two toasted sweet potatoes as bun
DINNER :: Pre-made carrot & butternut squash soup with sliced avocado and wilted kale

THURSDAY

BREAKFAST :: Sweet potato toast, mashed avocado, two - three eggs, black coffee
LUNCH :: We love this green smoothie recipe; we have had success with spinach or kale
SNACK :: A satsuma tangerine, coconut water
DINNER :: Baked salmon, roasted delicata squash w. pomegranate seeds, roasted broccoli

FRIDAY

BREAKFAST :: Pre-made quiche and black coffee
LUNCH :: Cabbage wraps filled w. tuna salad (mashed w. avocado, dijon mustard, lime, salt, turmeric) and chopped carrot sticks
SNACK :: RX Bar, hot tea
DINNER :: Tomato soup, kale salad w. seared salmon, blueberries, toasted pecans, sweet potatoes, topped w. olive oil, salt, pepper, nutritional yeast
DESSERT :: Turmeric milk, modified as necessary to fit your preferences

SATURDAY

BREAKFAST :: Sweet potato hash, two eggs, sauteed kale (w. lemon, olive oil, salt) and black coffee
LUNCH :: Egg salad (three hardboiled eggs mixed with dijon mustard, avocado, salt and pepper), carrot sticks
DINNER :: Cod fillet seasoned with lemon, garlic and dill, pre-made carrot & butternut squash soup with sliced avocado and wilted kale
DESSERT :: Blueberries, turmeric milk

SUNDAY

BREAKFAST :: Sweet potato hash waffle topped with fried eggs (instead of sour cream suggested in recipe), coffee
LUNCH :: Whole Foods salad bar, since you will already be there doing your weekly shopping! Read ingredients carefully!