Hi there my friends!
Confession: I've been slacking a bit on my veggies lately. Normally I pack int least 6-8 cups daily, but these past few weeks I've been a little under the weather and haven't had my usual appetite. Inconvenient....because when you're sick, you want to pack in as many veggies as possible!! I decided to keep things super simple this week and really challenge myself to up my veggie game. Sometimes when I overthink it, it starts to feel overwhelming.
My biggest tip? Chop those veggies up (or buy them pre-chopped), toss them with some oil and salt, and roast baby roast! Add a few easy batch cooked proteins (meatballs, Instant Pot chicken, etc) and you're good for the week. I'll also be making sure I have at least one bottle of Zupa each day, because it doesn't get much easier than that!
Here's this week's easy, Whole30 Compliant meal plan:
Breakfast: Chicken and Veggies // As you might have seen on Instagram, my husband recently got a Traeger smoker/grill, and let me tell you, that thing is magic. We've been smoking chickens on there and the flavor is incredible! We usually do two at a time (because #leftovers), so that's what I'm using as my breakfast protein this week. For sides, I added some steamed green beans (I'm playing around with these; in the past I haven't digested them well, so I decided to steam them to make them extra digestible) and roasted cinnamon sweet potatoes. For the sweet potatoes all I did was peel and cut them into 1" cubes, toss with a bit of coconut oil (my FAVORITE brand), salt, and cinnamon, and roast on a parchment lined pan for 30 minutes at 350 then 30 minutes at 400 to get that golden crust. I'll also be adding an egg each morning. Starting them at the lower temperature makes them extra sweet!
Lunch: Ginger Scallion Chicken Meatballs with Veggies // For the meatballs, I mixed together 1# of ground chicken from US Wellness Meats with about 1 cup of chopped green onions, 1 tbsp coconut aminos, and a 2" knob of fresh ginger, minced. I formed 16 meatballs then baked them at 425 for 12 minutes until cooked to an internal temperature of 165. The veggies are pretty simple: carrots roasted in Tin Star Foods ghee, yellow squash roasted in Kasandrinos olive oil, and bok choy sautéed in coconut oil with coconut aminos and fish sauce.
Dinner: Lamb Hash // One of my favorites, as you know! You can find the recipe here.
Snack: Zupa + Ayobayo or RXBar // You know my love for Zupa as an easy way to pack in the extra veggies! Don't forget that you can get 15% off of EVERY ORDER with the code "wholedailylife" and until the 23rd, you can use the additional code "fourfree" for 4 free bottles! This is a serious deal you guys. Don't miss out! Also, Ayobayo Droewors is my FAVORITE jerky out there. The flavor is top notch, and the ingredients couldn't be any cleaner!! Last but not least, RXBar, which is a perfectly balanced whole-food based protein bar that I love to use around my workouts. I'll be doing a giveaway later this week, so stay tuned!
That's all for this week! (Also, this meal is almost completely AIP compliant!) Let me know in the comments, what's your favorite way to sneak some extra veggies in? What are you cooking this week?
Have a great one!