Week 3

Jan 5

Written By Kieu Vo

Let’s be real, meal prepping can be time consuming and this week I hardly had any time. Here are a few dishes I made.

Meals prepared for the week:

Lunch/Dinner

Flank steak tacos
Spicy Italian sausage stir fry
I Heart Umami Dumplings

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Monday, January 17th

Breakfast/Lunch

I honestly got really busy & had put off writing down a journal but this is was I had.

Celery juice & a Suja booster in the AM and leftover chicken wings for lunch

Dinner

I went to a movie premier this night and caved & had a bag of popcorn and a Primal Kitchen turkey stick. 😬

Tue, January 18th

Breakfast/Lunch

I had turkey jerky and an avocado & egg.

Dinner

I made Flank steak tacos with a side salad. I’m pretty sure the jalapeños are not compliant, but I still feel great!!

Wed, January 19th

Breakfast

I had celery juice and heated up a little bit of the flank steak that I made for dinner and stir fried with eggs for breakfast tacos!

Lunch

I made a simple Flank steak salad with salt & vinegar dressing

Dinner

I went to the Dallas Mavericks basketball game this night so I made myself Nachos with Whole30 compliant ingredients!

Thu, January 20th

Breakfast/Lunch

I drank my daily Celery juice and made a stir fry with spicy Italian sausage, cauliflower rice & organic greens from Trader Joe’s stir fry. I seasoned with Unami seasoning, salt & pepper.

Dinner

I found precut butternut squash at Trader Joe’s and made a Vietnamese inspired soup with it. I boiled the butternut squash in chicken bone broth, smashed the shrimp and seasoned with garlic powder, onion powder, salt & pepper and mixed it in once the butternut squash was almost tender. I also added in some vegan chicken less seasoning to taste.

Friday, January 21st

Breakfast/Lunch

I had my daily celery juice and two fried eggs.

Dinner

I was pretty lazy after my run so I just had Bratwurst from Trader Joe’s with sauerkraut.

Saturday, January 22th

Breakfast/Lunch

I had my daily celery juice and fried two eggs & ate it with leftover Italian sausage & cauliflower. Breakfast was pretty big so I snacked on a beef jerky stick & dehydrated mangos for lunch.

Dinner

I ended up going to a local restaurant called True Food Kitchen. I had their lasagna bolognese. This dish wasn’t Whole30 compliant, but it seemed the healthiest. I’m terrible about taking pics, but their menu says it’s made with fennel chicken sausage, mushroom, organic spinach, lemon ricotta, herbs.

I was also extra bad and had almond flour cookies from Simple Mills. These are soooooo addicting. They’re not Whole30 compliant, but the ingredients are pretty clean!! I got them from Whole Foods (I went back the next day and it was sold out!!!) I found some one Amazon ➡️ cookies

Sunday, January 23rd

Breakfast/Lunch

Again I had celery juice for breakfast and then had leftover butternut squash soup.

Dinner

For dinner, I finally cooked!! I was craving an Asian dish so I made I Heart Unami Dumplings. Y’all….. these are soooo addicting & easy to make! Trader Joe’s has precut jicama wraps you can use instead of daikon.

Thoughts from Week 3

This week wasn’t very consistent because I DID NOT prepare. It’s so important to plan your meals for the week. Luckily, I stocked my fridge and pantry with Whole30 compliant ingredients. Since I’ve been getting great results, I haven’t been too strict on myself. However, if you’re really serious about it 8 definitely think you need to plan it out or buy frozen Whole30 compliant meals. See my go to items to stock in pantry, fridge & freezer for easy meals.