As I am turning the corner on what I consider the hardest part of the Whole30 (Week1) I love making my meal plan a few days before shopping day to make sure I have planned accordingly for the both of us.
Like I mentioned before, Jake is doing the Whole30 with me and there are still a few differences in our meals. For example, last week I made cauliflower rice…and it was very painful to watch him eat it. Apparently his hatred for cauliflower runs deep. But I was so proud that he ate it! Don’t worry babe, when I eat cauli rice I will make sure your side dish is different!
I am such a list maker its nuts. I love them. I have my new Erin Condren life planner I am obsessed with for work, a desk calendar, and many many lists on my phone. But for the sake of nutrition…planning is everything. In case there are any out there that need inspiration on what to make during the Whole30 I will be attaching my weekly meal plans to my Whole30 recipes I post. Because why make food to photograph that I can’t eat?
That’s why on The Kitcheneer you will see the food I am actually eating. Makes sense right?! I like to re-create recipes that I love into healthy ones that I can enjoy while still remaining in the parameters of my eating styles. And like most of the foods you will find here this is also Whole30 compliant and should be on your meal plan next week!
Here is what we are eating for Week 2:
Monday- Perfect Oven Roasted Salmon with Hollandaise sauce and roasted asparagus (W30 cookbook)
Tuesday- Chicken Fajitas
Wednesday- Grilled Buffalo Chicken with celery and carrot sticks (W30 cookbook)
Thursday- Herb Crusted Steak with steamed broccoli
Friday- Slow Cooker Carnitas over greens
Zucchini noodles are the best thing since sliced bread – in my opinion.
The Spiralizer was worth the investment! That’s for sure! And basically anything that is served in a bowl is my jam. A generous portion of “zoodles” are tossed in an Asian inspired vegetable stir-fry of carrots, green onion, and ginger. Then to finish it off is topped with sautéed shrimp! Bon Appetit!
Serves:2-3 Calories: 521; Fat:21g; Sodium:1500mg; Carbs:24g; Fiber:3.4; Protein:42g
1 tbs of avocado oil
1 tbs sesame oil
2 large zucchinis, spiralized or julienned
2 medium carrots, peeled and thinly cut
½ cup of coconut amminos (W30) or soy sauce
1 pinch of crushed red pepper flakes
1 teaspoon of fresh ginger
2 eggs, beaten
3 cloves of garlic, minced
¼ cup of green onion, chopped
1 lb of shrimp, peeled and deveined with tail off
In a small bowl, mix coconut amminos, ginger, and red pepper flakes then set aside
Heat avocado oil in a large skillet
Add half the shrimp and let sauté on medium heat until cooked (1-2 min per side)
Transfer cooked shrimp to a plate and set aside
Cook remaining shrimp in same skillet and add to plate
In the same skillet, heat the sesame oil
Add carrots and let cook for about 3 minutes
Add garlic and green onions and stir constantly to prevent burning
Add the eggs and let sit for 30 seconds then stir to scramble
Add zoodles to skillet and toss thoroughly to make sure the noodles are covered evenly
Add amminos mixture and toss once more Serve in 4 bowls and top with shrimp
Inspired by Skinnytaste