Friends! I cannot believe how long it’s been since I’ve shared a menu plan. That would explain why we’ve been doing the five o’clock panic recently. It’s funny, I never menu planned before becoming a parent; now we clearly cannot function without it.
The Texan and I did the Whole 30 diet in June. I have to tell ya, it was boring. We don’t consume much crappy food – besides our Friday Night Pizza Fest – but the Whole 30 was a challenge to find meals that were tasty and fell within the guidelines. If you aren’t familiar, the Whole 30 philosophy is anti-sugar, alcohol, carbs, grains, processed foods and dairy. It’s very hunter gatherer, more strict than Paleo.
I hated it. But, we did it. At least I can say that.
And I won’t do it again.
My focus is going to be on eating whole foods and even less processed foods. I’m not going to give up the foods that I love because I believe my body craves what it needs. Right now, I’m going to pay attention to reducing the sugar that I’m eating. Granted, I do not add sugar to anything, but the Whole 30 process taught me to pay close attention to labels and there is more sugar in your foods than you think there is.
What’s cooking this week? Well, it’s going to be great weather, and we’re going to take advantage of the grill as much as we can.
Monday: Grilled chicken kabobs with cole slaw.
Tuesday: Turkey Burrito Bowls. These are a favorite, and perfect for busy rugby nights!
Wednesday: Surf and turf. Grilled steak, swordfish, and shrimp.
Thursday: Chopped salad with chicken, avocado, tomato, and more!
Friday: Date night!
Saturday: Dinner at the beach
Sunday: Homemade chicken salad sandwiches after a long day at the beach.
What’s on your menu this week?
