Food

Whole30 Meal Prep: A Week of Meals for Two

We independently select these products—if you buy from one of our links, we may earn a commission.

If you’re curious about giving Whole30 a try this January, or you’re coming back for another round, this meal plan is a great place to start. Having completed a couple of rounds myself, I’ve learned that meal prep is one of the most important tools to make Whole30 a success. Getting a head start over the weekend means minimizing your time in the kitchen during the week.

This week’s meal prep plan will set you up with a week of easy, satisfying, and wholesome Whole30-approved meals, and you can prep it all in just about two hours. It keeps weeknight cooking to a minimum, requiring no more than reheating or light cooking, so you can have dinner on the table in 20 minutes or less.

These are the things I bought or used for this meal prep plan. I also relied on staples and condiments already in my pantry, like ghee, cooking oil, vinegar, and spices.

Power Hour: How I Get the Prep Done

Monday, Wednesday, and Friday, Frittata and Avocado: The beauty of a frittata is that it’s just as good when eaten straight from the fridge or heated up. When time permits, we’ll reheat a slice in the oven or toaster oven, and we’ll round out breakfast with a few slices of avocado.

Tuesday and Thursday, Baked Sweet Potato with Nut Butter and Sliced Banana: We’ll each reheat a sweet potato, split it open, fluff the flesh with a fork, and top it with a generous dollop of almond butter and sliced banana.

Whole30 Chili: I’ll reheat the chili in the microwave at lunchtime and top with avocado and sliced scallions to serve.

Monday, Creamy Coconut Cauliflower Soup: While the soup reheats on the stovetop, I’ll slide a sheet pan with some of the broiled cauliflower florets under the broiler to reheat and re-crisp them. Dinner is on the table in about 10 minutes.

Tuesday, 5-Ingredient Whole30 Sheet Pan Chicken: Since the chicken and vegetables are already cooked, they just need to be reheated. I add them to a sheet pan and reheat in a 350°F oven for about 10 minutes.

Wednesday, Skirt Steak with Chimichurri: I take the chimichurri sauce out of the fridge so it can lose its chill while I cook the steak. I set the oven to broil, then coat a broiler pan with cooking spray and rub the skirt steak with a simple spice rub. The steak gets cooked for three minutes on each side, then I’ll let it rest for five minutes before slicing and topping with the chimichurri. We’ll round out dinner with a simple green salad.

Thursday, Leftover Soup and Chicken Salad: Tonight we’re using up our leftovers. There’s some leftover cauliflower soup and chicken thighs, although there’s not enough of either for a meal on their own. In addition to the reheated soup, we’ll add the cold chicken to a mix of greens and leftover veggies from the crisper.

Friday, Easy Whole30 Egg Roll in a Bowl: I’ll start the stir-fry by browning the ground turkey in a large frying pan, and while it cooks I’ll mix together the sauce. When the turkey is cooked through, I’ll toss in some scallions, a bag of broccoli slaw, and coconut aminos. Dinner hits the table in about 20 minutes.

Power Hour Meal Prep is the series where we help you put it all together. We show you how to eat well during the week with an hour or two of Power Hour prep over the weekend. Every plan is different; mix and match to find your own personal sweet spot.



Source link

Leave a Reply

Your email address will not be published.