Here’s my menu for week 3 of the Whole 30 program! Some of these are repeats that I’ve loved and wanted to repeat and others are new to me, so I don’t have a review yet! I’ll come back and edit this post (EDITED NOW) once I’ve created and eaten it! So let’s get started….
Monday’s breakfast was a SUPER STAR! The Chorizo Sausage Sweet Potato Frittata with Caramelized Onions was out of this world good!!! I could not find any Whole 30 approved chorizo sausage so I used an entire package of Aidell’s Chicken & Apple Sausage instead. I don’t know what the chorizo would taste like in this dish, but the chicken/apple sausage was INCREDIBLE. Don’t skimp on the cooking time to really caramelize your onions….this is a vital part of making this dish simply wonderful. I made this on Sunday for our Sunday evening dinner and had left over’s for Monday’s breakfast. This dish would be perfect for brunches, baby showers, breakfast, lunch or dinner!
Monday’s Lunch was a new dish I hadn’t made before, but was super easy to make; White Chicken Chili I made this chili on Sunday in bulk. It made enough for me to keep one fresh and freeze one for possibly next week (although it was so yummy that I may bust it out for later in the week!) I did add some cumin (maybe 1 T) to the recipe, but other than that it has a nice gently kick to it! I topped the dish with some guacamole which sent it over the top in deliciousness!
Monday Night we tailgated for the FSU/Ole Miss football game. To be prepared with approved Whole 30 foods I partied up some hamburgers and season them with the “best burger seasoning” and made a huge salad to accompany the burger! I used the Creamy Cilantro Chipotle dressing I made last week for the tacos, but was equally as awesome paired with the burger salad!
To change things up from the mountain of eggs you can easily consume on Whole 30, I found this Chia Banana Pudding recipe that looks incredible. Unfortunately we got home from the game so late last night that I didn’t have time to prepare this, but plan on making it tonight for tomorrow’s breakfast!
Lunch on Tuesday and Thursday will be a soup I repeated from Week one…Tomato Basil & Beef Soup! This soup was a hit with everyone in our family! It was hearty and would be especially good on a crisp winter’s day! Unfortunately, we don’t get too many of those days here in Florida (LOL) so we just crank the air down and pretend! This week we are pairing it was either grilled broccoli or asparagus!
Super excited about this dish….so many of my favorite ingredients in ONE-throw-it-all-together-pot-and-be-done dish! This Brussels Sprout Skillet looks like it’ll be an explosion of flavor in our mouths!
UPDATE: Wowzers!!! This dish is literally the best dish EVER! I literally couldn’t snort it down fast enough! I am making this in bulk for next week’s lunches! It is one that you MUST make!
Totally excited for Thursday night’s dinner! I’m making a few dishes from the Whole 30 Book (affiliate link) and pairing them with these amazing looking Sweet Potato Fritters. I hope to make extra for leftovers. I also think these would be amazing by subtracting the scallions, black pepper & onion powder and adding diced granny smith apples, cinnamon & nutmeg! Hello breakfast dish!
UPDATE: I literally felt like a bonafide chef making these. They were super easy to make, assemble and cook, which almost makes taking full credit for them hard! LOL Seriously, they were absolutely amazing and my husband couldn’t stop eating them! Total winner!!!
Saturday is College Game Day around our house! Lots of football on the TV, so I like to make fun game day food! Later in the day I’m make the Baby Back Ribs from the Whole 30 book so for lunch I thought something “lighter” would be a good choice. This Fresh Apple Salad with Cinnamon Tahini Drizzle looks like it’ll fit the bill nicely!
Another attempt at some non-egg breakfast options….I’m planning on making this Breakfast Pumpkin Custard on Saturday night to pop in the oven while we are busy getting ready for church on Sunday morning! I hope it tastes as good as it sounds!!!
Sunday evening we are going to have Grilled Salmon with Avocado Salsa for dinner and will pair it with a big batch of grilled asparagus too!
So that’s a wrap on my Whole 30 week 3 menu! I hope this information, my menu and recipe links will help you on your own Whole 30 journey, or simply get inspired to be more creative in the kitchen too! A bland diet is a surefire way to lose interest and give up! So keep it spicy, keep it interesting, and keep it up!!!