WHOLE 30 MEAL PREP

Sample menus

Spanish salad nicoise

Mixed greens, hard-boiled eggs, seared or flaked tuna, green beans, thinly sliced radishes, roasted celeriac, cherry tomatoes, fresh oregano, thyme, white wine vinaigrette.

“Spaghetti” and herbed meatballs of beef, pork, lamb, turkey, or combination

Spiralized zucchini or spaghetti squash

Homemade sugar-free mushroom marinara with spinach, basil, carrot, red bell pepper

Ground cashew “parmesan”

Turkey-apple burgers 

Served “protein style” in bibb lettuce with tomato, onion, dijon, avocado, homemade

whole 30-compliant mayonnaise. Optional sunnyside-up egg

Carrot fries

Seasonal fruit salad

Jamaican jerk steak or chicken with sugar and soy-free homemade jerk paste

Baked plantains

Cucumber pineapple salad with cilantro vinaigrette

Collard green “spring rolls” 

Stuffed with lettuce, cucumber, mint, cilantro, basil, bean sprouts, carrot, daikon

Cashew nut shrimp with ginger and onions

Carrot and cabbage salad with rice vinaigrette

Chicken, carne asada or carnitas fajita bowls with onion and peppers

Served with avocado, pico de gallo, lime cashew “cream”

Charred cumin broccolini and wilted chard

Broiled lemon-dill salmon 

Roasted beets, spring onions, garlic, parsnips, rosemary

Crunchy asparagus

Horseradish pepper steak

Roasted whole-skin russets, yams, or celeriac

Radicchio, arugula, pear salad in avocado vinaigrette

Blanched green beans

Shakshuka eggs cooked in red pepper-tomato sauce

Cucumber-mint salad with almonds and pistachios

Roasted eggplant, bell pepper and onion

Laotian “larb” lettuce wraps with chicken, turkey, beef or duck

with chilis, fish sauce, mint, cilantro, shallots, bean sprouts wrapped with butter lettuce and topped with peanuts and  cashews

Cold sesame spinach “gomae”

Raw snap peas