Day 1 Meals:
Breakfast: Baked chicken breast and sautéed zucchini
Lunch: Pan Seared Pork Chop with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)
Dinner: Braised Chicken and Mushrooms (recipe below)
My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage and veggies and Lunch will definitely be leftovers):
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Day 1:
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Dinner
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Braised Chicken and Mushrooms (recipe below)
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Day 2:
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Dinner
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Day 3:
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Dinner
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Traveling-I will have to find Whole30 eats on the road.
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Day 4:
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Dinner
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Traveling-I will have to find Whole30 eats on the road.
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Day 5:
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Dinner
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Apple Cider Vinegar Pork Chops with sauteed onions and zucchini
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Day 6:
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Dinner
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Slow Cooker Herb Chicken with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)
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Day 7:
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Dinner
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Tuscan Chicken Soup
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20 cloves garlic
8 oz. whole mushrooms, trimmed and halved
1/4 cup coconut aminos
1/4 cup lemon juice
1 cup chicken stock (homemade or check ingredients)
1/2 cup green olives (optional–be sure to check the label for Whole30 approved ingredients)
Preheat the oven to 350 F. Heat 1-2 Tbsp of oil in a Dutch oven over medium high heat. Season the chicken with salt, pepper, and garlic powder, to taste. Brown the chicken, skin side down for 5-6 minutes or until golden brown. Remove the chicken and set aside. Add the garlic and mushrooms and sauté for 5-6 minutes or until slightly tender. Add the coconut aminos, lemon juice, and chicken stock. Bring to a boil and add the green olives. Add the chicken, cover, and bake for 40-45 minutes or until the chicken is cooked through.
Net Carb Count*:
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