A Month of Whole30 Recipes – Week 1

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The New Year is the perfect time to work on a new YOU – which is why so many people choose to do some type of reset like the Whole30 in January. But in order to succeed, Whole30 takes some serious planning ahead. That’s why I’m here to help you (and myself) with all the hard work! Here’s what I have found to be most helpful:

  • keeping meals simple
  • keeping meals inexpensive and budget friendly
  • making food that the rest of your family will eat
  • planning/prepping/cooking in advance when possible

If you don’t already have them, make sure you pick up the Whole30 guide and the Whole30 Slow Cooker books. These are invaluable.

Looking for Week 2 recipes? Click HERE.

I’m going to provide you with 30 days of recipes (ok ok, more like 28 days and you get to pick your two favorite meals to repeat for the last two days). You can choose to use all 30 recipes as I have them laid out, or you can pick your favorite and eat the same foods over and over.

Whatever you do – DON’T MAKE THIS TOO DIFFICULT! You CAN do this if you really want to.

If I have a recipe that calls for Brussels sprouts (omg yum, roasted Brussels are so good), and you absolutely refuse to even look at them in the grocery store, then don’t cook them! Mix and match your veggies. Swap them for broccoli or raw cucumbers or a simple salad.

Ideally you will eat organic food, grass-fed/organic meat, and a variety of veggies that make a rainbow jealous of the colors. But make this work for you and do eat what you will – as long as it’s within the rules.

Colorado lifestyle blogger, Amanda Seghetti, shares a month of Whole30 Recipes. Check out these delicious Week 1 recipes now!

Whole30 with Picky Eaters

My family isn’t too incredibly picky, but I definitely have a wide range of likes and dislikes in my house. What I refuse to do is cook multiple meals.

Or more accurately, my husband refuses to cook multiple meals, because he cooks the majority of the time when he’s not traveling.

And I don’t want him to! It’s a waste of time and money, so I’d rather keep it simple.

If the Whole30 meal calls for bunless burgers with sweet potato fries and a side salad, I’ll most likely add buns to my family’s plate to keep the complaining to a minimum. While I’d love for my 9 year old and husband to eat what I eat, I know it won’t always happen. I may also add some macaroni and cheese for the kids to eat because I know my 2 year old won’t eat a salad. She will, however, eat some fruit, so I make sure to add in whatever healthy options I know she will like.

See? Still just one meal, but with options for everyone.

Also, if paleo chili is on the menu and I know my family will hate it, I just skip it. OR I make cook up a small pot of the chili because I know I’ll love it, and serve them a small portion with a baked potato and a side that I know they will like.

Keep it simple. Do what works.

Whole30 Week 1

Again, I am giving you a variety of meal ideas here. Feel free to mix and match what you like.

Day 1

Breakfast – Breakfast Burrito Bowl

Lunch – Paleo tuna salad with spinach and apple slices

Dinner – Baked chicken with Sweet Potato, Apple & Cranberry bake

Day 2

Breakfast – Leftover chicken, Sweet Potato, Apple & Cranberry bake

Lunch – Salad (mixed greens and veggies) with leftover chicken

Dinner – Paleo Zuppa Toscana

Colorado lifestyle blogger, Amanda Seghetti, shares a month of Whole30 Recipes. Check out these delicious Week 1 recipes now!

Day 3

Breakfast – Banana slices with almond butter and unsweetened coconut (add a veggie!)

Lunch – Leftover soup

Dinner – Bunless turkey burgers with lettuce, tomatoes, dill pickles, and jalapenos – serve with oven fries

Day 4

Breakfast – Boiled eggs over salad greens with fresh fruit

Lunch – Hamburger salad (leftover hamburger, crumbled over salad)

Dinner – Slow cooker beef with crash hot potatoes (omit parmesan) and roasted cabbage wedges

Day 5

Breakfast – Sweet Potato “toast” topped with avocado

Lunch – Leftover beef with crudites

Dinner – (Bake lots of chicken), shred half and toss with Frank’s Red Hot. Side of roasted broccoli, avocado, carrots, celery.

Day 6

Breakfast – Runny egg over riced cauliflower and sauteed kale with breakfast sausage

Lunch – Chop/shred leftover chicken, sprinkle with curry, and saute in some coconut oil for a crisp. Eat over salad greens.

Dinner – Salmon, roasted brussels, diced sweet potatoes

Day 7

Breakfast – Apple slices, almond butter, celery

Lunch – Roasted brussels, soft boiled egg with smoked paprika, riced caulflower with sausage, wilted tomatoes and peppers

Dinner – Basil chicken and coconut curry sauce (omit the cornstarch and serve over cauli rice)

Want this meal plan in chart form? Click HERE.

A few important notes:

  • I’m doing this with all of you. This will actually be my first complete Whole30. That means what I write here is a living document, and I will add/update as I go along. Make sure you subscribe for updates and check back often!
  • I buy riced cauliflower frozen at Sprouts. It tastes just fine and I don’t have the time or energy to make it fresh.
  • Franks’ Red Hot original, Tessemae’s Buffalo Sauce, and Primal Kitchen Avocado Mayo are all Whole30 approved.
  • Cooking on weekends can help save time and keep you on track! Boil those eggs, cook up some chicken or steak, and save it to eat through the week.
  • I love glass Pyrex containers for storing leftovers, but these from Rubbermaid are great too.

Please feel free to comment, email, or message me on social media if you have any questions or if you have a great idea to share! When we are supporting each other through this, we are much more successful!

Have a great Whole30, y’all! Week 2 will be posted soon!

11 thoughts on “A Month of Whole30 Recipes – Week 1”

    • Lol tastes like a shoe. Arien makes amazing chicken thighs (with bone and skin) by just sprinkling Adobo (find it in the Hispanic aisle) on them and baking until done. I LOVE THEM. If I’m cooking breasts and don’t want them to dry out, I’ll brush the tops with oil or ghee before seasoning. I’ll sprinkle with whatever seasoning – Italian, cayenne and garlic, or cover in some buffalo sauce. We will also bake or boil a bunch of breasts kind of plain and then shred and cook in a pan to get it crispy. That way it’s kind of “fresh” at each meal. Hope that helps!

      Reply
  1. Thank you! Baked chicken is my nemesis. I end up over cooking the hell out of it because I’m paranoid about raw chicken and instant read thermometers hate me.

    Reply

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