Happy Monday, all. I’m hoping a lot of you enjoyed your day off! I spent mine meal planning for the week and grocery shopping. Marcus and I went to Sam’s club and got bulk items I know I’ll need and use. Apples, avacados, strawberries, meat (chicken and ground beef), cashews & more! Of course some items I will buy at the grocery store but I’ve found buying certain things in bulk is less expensive. And let’s face it, clean eating is far more expensive than fast food and junk so saving every bit helps. Oh and I got two new gadgets today, an avacado peeler & a zoodler. Marcus loves pasta so instead of skipping out on spaghetti all together I can use the zoodler to make noodles out of veggies! Win-win!
I was able to dig through Hannah’s Whole30 recipe book this past weekend and find things I would love and that the hubs will eat too. The plan is, to double dinner recipes to leave enough for lunch the following day with a few variations in between.
For me, the hardest part will be making sure I prep breakfast ahead of time. Waking up crazy early can be hard on the immune system and metabolism so starting my day off with foods that will fuel my body is even more important. I plan on making a kale, tomato and bacon frittata once I can get my hands on some uncured bacon. I’ve learned I enjoy avacados even at breakfast. I think the key to whole30 success, well, one of the keys is to get over the idea that certain foods are meant for breakfast, lunch and dinner. So with that being said just make sure the food on your plate is full of nutrients not worry whether it’s “appropriate” for breakfast ❤️