Whole30 Week 1 Meal Plan

Soooo oopsies for this post being a few days late! Better late than never, right I hope?

Meal planning and prep is essential for a successful Whole30, so I spent some time this past weekend planning out my breakfasts, lunches, and dinners for the week ahead. I will do the same every Friday/Saturday for the next three weeks, so I can be prepared and have my kitchen full of compliant options. Before starting Whole30, I ate all of the bad food in my entire house put all of the non-compliant food in a separate drawer in the fridge and still have my basket for all compliant pantry items (that I banned Joe from touching!).

Here is my basic meal plan for this week, mainly for Monday-Friday. My weekends aren’t as structured, because I don’t want to be tied to my kitchen at meal times.

I still haven’t figured out how to add a chart to a blog post (this was just screenshotted (sp?) from a Word document), so I can’t add links to the recipes, etc. But I’m working on it! For now, I’ll add links to the recipes I’ve already put on the blog right here:

Zoodle Egg Nests

Oops – it’s just one. I’m working on posts for the Chia Pudding, Avocado Chicken Salad, and Chicken with Bacon-y Brussel Sprouts!

Some other things to note from the meal plan:

  1. Cooked eggs for breakfast! I bought an EggTastic at Bed, Bath, and Beyond to try out this second round. It was $10, so I figured why not. It’s so easy and I LOVE it! It’s just a ceramic pot with a lid basically that cooks your eggs in a few minutes. Total game changer for me. (A coffee mug would probably work just as fine.)
  2. Ok side note: just googled the EggTastic to add a link, and they are on Amazon for $1.99 for Prime members?!?!!! Damnit.
  3. Pecan Pie Larabars are my new jam. I know I know, technically you’re not supposed to eat them on the daily but more as an emergency snack/meal when you’re stuck without any compliant food. I maintain that my situation was an emergency, because I was sitting on the couch with no compliant food but my Larabar within reach, and I was ravenous.
  4. I found Malk at Whole Foods… it was the only compliant nut milk I saw, so I tried it. It’s fine in my coffee, and I’m using it for my Chia pudding. One measly jug is expensive, but what are you gonna do, you know.
  5. GHEE. You guyz. HOW did I make it through my last Whole30 without ever having ghee? It tastes BETTER than real/regular butter! I slathered it on my potato, and I swear it morphed into chocolate ice cream for a second it tasted so good. Major game changer, people.
  6. Chipotle is a compliant restaurant (praise the Lord), so my girlfriends and I are heading there for our monthly dinner. Now not everything on my menu is compliant (duh beans and rice and cheese), but only the Carnitas are cooked in a compliant oil. #womp Not even the peppers and onions make the cut! But that’s ok, because carnitas with salsa and guac that I didn’t make sounds so super good right now. You should also bring your own plantain chips to dip in the guac!
  7. SnapKitchen has five Whole30 compliant meals now! I’m excited to try one this weekend. The five meals are: Chimichurri Beef, Naked Beef, Crispy Chicken, Turkey Picadillo Stuffed Peppers, and Crispy Scottish Salmon.

I will hopefully have next week’s meal plan posted in the next day or two, so it can be useful! And will post the recipes just as soon as my little fingers can type them.

Thanks for reading!


    1. Hi Janet!

      I’m so sorry it’s taken me so long to reply to your comment. I use liquid vanilla extract for my Chia pudding.

      Have you tried any of the recipes yet? How did you like them?!

      – Caroline

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