Whole30: Week 1

So, remember all those grandiose plans I had for this weekend–you know, to reboot my year? Well. Instead, my weekend consisted of what I think was a stomach flu bug and Netflix binging with the roommate. It sucked, but I did love the excuse to do nothing for 48 hours.

Thankfully, I did feel well enough Saturday afternoon to get my Whole30 stuff all ready to go: recipe research, meal plan, shopping list, shopping and all meal prep.
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I’ll definitely be sharing more of my favorite Whole30 resources as we go–I’m finding some great new recipes and really trying to push past my typical food comfort levels. Here’s a peek at what I prepped this week:
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Creamy tomato soup (with coconut milk!), ground turkey for “spaghetti” and taco salads, zucchini noodles (my loves), sauteed mushrooms and spinach, pot roast, and white balsamic salad dressing. Yum! I also be doing lots of eggs for breakfast, fruit for snacks…and I did splurge on some legit natural almond butter for those moments on weekends where I find myself tempted by the lure of the peanut butter jar.

I’m both anxious and excited for the next 30 days. I’ll definitely be faced with challenges, so I’m looking forward  to seeing just how well I handle them. Make sure you’re following me on Instagram and Twitter to get the daily blow-by-blow, and stay tuned right here–this could get very, very interesting, my friends…

One thought on “Whole30: Week 1

  1. Pingback: Creamy Tomato Soup | Manda Kay Makes It

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