One of the best ways to plan for success is to plan… I can plan 4.5 weekly menus…! Easy peasy! It’s following the plan that’s the hard part, of course.
Here's my plan for this week:
I am starting the week off by cooking 1lb of ground beef and 1lb of nitrate-free bacon to have ready-to-go in the fridge (used most with breakfast omelets and lunch meals). I will reserve 1 spaghetti squash and 1 whole chicken for meals later in the week.
Breakfast: We are traveling, so: eggs & coffee Lunch: Taco salad with salsa & guacamole (still traveling) Dinner: Chicken stir fry (no noodles)
Breakfast: Grain-free porridge and fruit for Sunday (Recipe can be found in Practical Paleo) Lunch: Taco veggie lettuce wraps Dinner: Roasted whole chicken with vegetables (onions, carrots, broccoli) (plus rice for Tommy)
Breakfast: Omelet with ground beef, mushrooms and spinach, grain-free porridge (and fruit for Sunday) Lunch: Leftover chicken with sautéed sweet potatoes and onions Dinner: Spaghetti squash with olive oil, sun dried tomatoes and basil (chicken quesadilla for Sunday)
Breakfast: Omelet with bacon + spinach, grain-free porridge Lunch: Leftover mashed cauliflower with bacon bits, steamed veggies Dinner: Spaghetti squash with grass-fed ground beef and tomato sauce
Breakfast: Paleo pancakes Lunch: Chicken breasts, strawberry and spinach/romaine salad Dinner: Avocado chicken salad (skip the mayo)
Okay... let's see how this week goes! I was feeling a little uninspired with this menu plan and had trouble finding variety. But, we strive off of routine so I think it'll be alright!