I must confess that I’m not much of a meal planner. I usually cook a bunch of stuff and stock up my fridge with lots of goodies for the week. Then, I just grab and… More
I am an educator. It’s in my blood. It doesn’t seem to matter what I am doing because all of life seems to come back to learning and applying knowledge. Whole30 has been no different!
I am also a wife, mom to six kiddos (age range spanning 16 years – which means I will forever have teenagers – Lord help me!). I am a caretaker and as a school administrator in a large urban district working with at-risk students and families. I often do a fantastic job of taking care of everyone else, often at the expense of myself. But, my first Whole30 round in January 2018 changed all of that!
When you work in education, your entire world can be broken down into minutes and acronyms. You spend hours in PLCs learning about how PBL, RTI and MTSS are going to change your world. You work with students who are ADHA, ASD, EBD/LD or OHI and are tasked to create learning environments that are inclusive and differentiated to each individual, unique need. You debate if phonics or whole language is better and then agree on balanced literacy. The hours are of your day are full during the school year and your summer vacation is typically spent regrouping and preparing for the year ahead.
To be successful on Whole30, I focused in and fit it into my world….so let me share my Top 5 Tips for Educators in acronyms just for you!
1. MPLYLP – Meal Plan Like You Lesson Plan (Write it down)
Think about Whole30 in the same way you think about your lesson plans! Pull recipes, make grocery lists, shop and organize your food. I know I need breakfast ready for a quick reheat in the morning. Lunches need to be packed the night before so I can grab and go. I plan and make sure dinner is ready and available. Grab emergency items for when you are extra hungry or need a little something to make it through that afternoon staff meeting! Everything you pre-plan for the week sets you up for success during the day.
2. POW – Prep on Weekends (Don’t fail to prep)
I prep on Saturdays. I grocery shop first thing in the morning and then prep it when I get home. I roast or air fry veggies because roasted veggies are just as yummy cold as they are reheated. Poaching chicken ensures I have a quick protein to add to any meal and I make sure I have hard-boiled eggs on hand. I toss together things like Egg Roll in a Bowl or make easy soups packed with veggies. I keep big meals for the weekend when I have time to BBQ. Snack size bags work great for veggies or meat sticks. Portioning out food makes it ready to go because then there is no excuse.
3. FIP – Find Your Posse
Find your people and support each other. Most people are intrigued with my Whole30 meals and support me if I share my reasoning behind it. Yes, to some it sounds crazy, but people will still cheer you on. Find those people and hang on to them!
4. H3 – Hydrate, Hydrate, Hydrate (keep those fluids coming)
Water, LaCroix, Hot Tea, Iced Tea, Coffee – whatever it is, grab it! This keeps you going more than you know and is the easiest thing to keep in hand in the classroom or hallway. Buy a fun bottle or insulated cup and keep it filled. This helps regulate your hunger as well.
5. KISS – Keep it Simple Sister/Sir (cold meals, no reheating, grab and go)
Simplicity is key! When I first started, I was making condiments and fancy dishes. Now, the lazy deviled egg is the way to go. I know when I am home, having my tools close at hand makes my time more efficient. Cleaning out my fridge so I don’t have to think about what I am grabbing and if it is compliant is the best.
Following these few steps has made it possible for me to be successful during some of the most difficult times of the year. They also hold me accountable during breaks and summer vacation when the change in routine throws things off. Staying focused through the end will ensure your success and a long string of NSVs!
Here’s to summer vacation, fellow educators…!
Bone broth, a food with ancient roots, has made a comeback. It’s known to help improve gut and joint health, boost immunity, and heal wounds. Bone broth is especially popular in Whole30 circles as a stand-alone drink or as an ingredient in a recipe.
Husband and wife Ryan and Katherine Harvey are right in the mix of things with their Whole30 Approved company Bare Bones Broth, selling several varieties of bone broth along with collagen peptides both online and in several markets across the country. Read more about their story here!
Bare Bones Broth has big news: On May 8, the company will launch their classic beef and classic chicken bone broths in Whole Foods Markets nationwide!
To celebrate, we’re highlighting some favorite recipes from our Facebook group and other blogs that incorporate bone broth. We hope you enjoy these delicious and nutrient-rich dishes!
Bone Broth Pumpkin Spice Latte (Omit the agave/honey)
Want to grab some Bare Bones Broth online? Use code “JUJUSWHOLE30” for 15% off your order at www.barebonesbroth.com
We’ve heard from a lot of people about how tough it is to get motivated to start a round. I get it. It’s tough. Is it worth it? YES! You do need to have your head in the game to start so, if you’ve been putting off doing a round, let’s tackle the top reasons that might be stopping you.
You need your head in the right place to start because when you do a round it is a commitment that you’re making to yourself. For me, getting ready means whipping my kitchen into Whole30 shape. But that takes time! Yeah, I know. That’s why I put a podcast on to listen to so the time passes quicker. Need a podcast recommendation… you can listen to Melissa Urban’s new Whole30 podcast, Do The Thing. If you want a non food related one and one of my personal favourites, try Aaron Manhke’s Unobscured. It’s the real story about what happened in Salem during the witch trials (I live in Salem so it’s a history lesson for me and super interesting!).
Your podcast is on and your ready to go so let’s get started by purging your kitchen and your mind. Click here to get the checklist.
Your kitchen is Whole30 ready. Now what? The idea of preparing 90 meals over the course of 30 days can be a bit daunting. The feeling that you’re tied to your kitchen and have an endless mountain of dishes in your near future can be discouraging. I get it. Over multiple rounds, I’ve found ways to save time. Here’s some of the stuff I do:
Cut up veggies when I get back from grocery shopping or the night before I’m making a recipe
Set aside Sunday afternoon to cook for the beginning of the week. I work from home on Tuesday and usually do a bit of cooking that day too
I always make a sauce that I can dump on everything so I don’t have to think about a plated fat
Make double batches to freeze
Minimize the amount of dishes I use (I reuse bowls, for example, instead of taking out another clean one!)
Use parchment paper when doing anything on sheet pans
Being a ‘Hermit’ and Missing ‘Good’ Food
Worried about not being able to go out to eat or worried about an upcoming friends’ night where one of your besties makes her famous double chocolate cheesecake? You can absolutely pre-plan for social events that you know are coming up. There’s probably something on the menu that you can eat. You can skip that cheesecake.
For me, I find it just easier to skip the restaurants when on a round and I don’t miss it–I just find what I’m cooking is better at home! But, I’m also deeply entrenched into the whole married with small kids gig and we don’t go out that often to eat. Back in the sans-kids days, I went out to eat ALL THE TIME. Try (I know, I know, easier said than done!) to flip the script and frame your gatherings around friends and family, not food. It’s 30 days, you can do it! Let them admire and be jealous of your iron-will when you say to them ‘No thanks, I’m on a Whole30 round’.
What do you do to get your head back in the Whole30 game?
To me, moving my body is one of my top four priorities, along with caring for my daughter, prepping healthy food, and focusing on my job. Although I am a busy, working mom with a long commute, I make time to move. It’s not always easy – and sometimes means I work out when I’m not in the mood – but I get it done.
How do I do it? I belong to a gym that’s across the street from my office, which is expensive but worth it for me. At the start of each week, I look at my schedule and plug in workouts like appointments on my calendar. We all know that life happens so sometimes things don’t go as planned but I try to stick with as closely as possible.
The other key to my success as a regular exerciser is that I get up VERY early. Like 4:30/5 am early – Sometimes I use these hours to move via a DVD at home. Other times I use the early morning to get work and blog stuff done so I have time to get my workout in later in the day. I make every moment count!
Here’s a look back at my movement from last week and a little bit about how I made it happen. On the days I go into work, I walk about 3 miles in my commute and take the stairs up and down to my desk on the 8th floor. If there’s a way to move my body, I will always take it!
Note: This week included movement every day. Some weeks are like this, and others are not. I do take occasional rest days but my body truly feels best with daily movement. You will see that I had variety in my workouts, although I did not do yoga this week, which I usually do. I took advantage of bright spots in a rainy week to get outside for three runs in a week, which has not happened in a while.
Sunday: I was at my parents’ house over the weekend for Passover and I knew that if I didn’t get my movement in on Sunday morning, it was not going to happen. (The rest of the day was filled with driving back to my house, unpacking, food shopping, cooking, spending time outside with my daughter, and taking her to/from her Dad’s house for an Easter Egg Hunt.) I got up and ran 3 miles in my old neighborhood. I felt strong and happy – There is nothing like starting your day off with a good run! Done and done!
Monday: I had a meeting out of the office in the morning but it began earlier than planned so I was able to get to my gym on time for my regular lunchtime 45-minute Body Pump class. Body Pump is a barbell workout that uses light to moderate weights with lots of repetitions. It’s a total body workout – We hit squats, back, arms, chest, glutes, abs – if it’s on your body, it gets worked! I love this class and always leave feeling extra empowered.
Tuesday: Today, I went to a lunchtime “Press” class. It’s a 45-minute class that builds strength and utilizes a variety of equipment to sculpt all major muscle groups. There’s nothing like feeling strong in the middle of the work day! After the workout, it’s back up the 8 flights of stairs to my desk, where I eat my lunch.
Wednesday: I started my day with a 6 am barre class at my local studio. I love getting my workout in and done before the day begins. Wednesday morning is the only morning my daughter wakes up at her dad’s house so I definitely take advantage of the early morning!
Thursday: I worked from home today because I had an early afternoon work meeting near where I live. It was sunny and warm-ish – a bright spot in the middle of a rainy streak. I knew I wanted some time outside so I laced up my sneakers and knocked out 3.6 miles after I took my daughter to school and before I dug into my work. I also did some push-ups for extra credit!
Friday: I had today off from work due to Passover and my daughter had school so I was a free agent for part of the day! I scheduled my errands and my to-do list around getting to a “Matte Plus” class at my barre studio. It’s basically barre using heavier weights so it incorporates some more intense strength training.
Saturday: I was up a few times in the night with my daughter so when 5 am rolled around, I wasn’t too excited by the idea of early morning yoga. So, I stayed in a bed a little longer and decided to go for a run while she was in Hebrew School. I mapped out a total of 3.4 miles from the synagogue and back – and even had time to hit Whole Foods for some meal prep supplies before I had to pick her up.
Sunday: I had some time in the morning when my daughter was with her dad, and with most of my meal prep done (I did this Saturday evening and early Sunday morning), I took my very favorite Hott Barre class, with one of my favorite instructors who has been out on maternity leave and was making a guest substitute appearance. The class is a barre class done entirely on a matte. It fuses elements of yoga, Pilates, ballet and traditional weight training in a heated room. It ends with a nice stretch and some aroma therapy – and I love it! It was sweaty for sure, but I left refreshed and ready to tackle the new week ahead of me.
How will you move this week? Do you schedule it on your calendar? How do you keep yourself accountable?
Meal prepping can be daunting, especially when you can barely find time to sit down and drink a coffee uninterrupted. After several rounds, I’ve got my meal prepping routine down to a science. Any new recipes, I make on Sundays along with prepping lots and lots of veggies. Any recipes that require chopped veggies, I cut the night before because by the time I get home from work I don’t want to spend any time chopping. Mid week, I toss a couple of sheet pans of veggies in the oven to roast so I won’t be eating 4 day old roasted veggies.
I like to make some sauces on the weekend to use throughout the week so I can put a big dollop of it on my plate and be done with thinking about it. Make it easy and do the same! I’m leaving the plated flats out of the meal plan below so you can mix and match. Here are some awesome sauces–make two and you’ll be all set for the week!
Guacamole – One avocado, diced tomatoes and red onions, garlic, lime, and salt. Simple and delish!
What You’re Making This Week:
Roasted Veggies – no recipes, just roast a couple of sheet pans of whatever veggies and seasoning you want!
Chicken Thighs – grab some Umami seasoning from Trader Joes’. Cook at 375F until browned!
Cauliflower Rice – this is so simple to pan fry! Keep it interesting by tossing in some garlic and minced onion. Crack an egg or two and scramble it in for extra tasty texture.
A Few Tips:
– Double or triple your batches. Trust me, you’ll be grateful you did when on Day17 you get home after a grueling day and don’t want to cook!
– Have some containers or freezer bags on hand for freezing and leftovers.
– Invest in a citrus squeezer. I use mine all the time–amazing how much lemon and lime are in recipes
– Invest in a crinkle cutter to keep things interesting.
– Try one or two new recipes a week to keep things interesting.
I recently went to Disney World with my family – and to be honest, before the trip, the thought of not being able to make my own food made a little anxious. But I was fresh off a Whole30 coaching round with Judith Forman so I was revved up to succeed in my Food Freedom!
I made a game plan, practiced a lot of self-talk and thought a lot about what makes a food worth for me. I knew I was going to be smart about breakfast and snacks and that I would be as reasonable as possible with lunch and dinner when we were at the various parks.
The good news was that we did have a mini-fridge in our hotel room so I created the cleanest, easiest breakfasts that I could eat on the go while hustling to get my three young kids up, dressed, fed, and out the door. Lettuce boats with mayo and turkey it was! At home, this is a quick lunch I can make when I’m in a rush and need something to eat (also adding tomatoes, pickles and avocado), but for Disney World, this was my staple 5-minute Whole30-ish breakfast. Sometimes I didn’t even manage to make the lettuce boats with romaine but literally took a half a head of romaine, washed and dried it, threw mayo on top and turkey on top of that and shoved it in my mouth while pushing a double stroller. There was nothing about it that was pretty, but honestly, starting my day with delicious fresh food put me in a great mood.
For lunches, a lot of the quick service places (meaning you are using the Disney food plan but not going to a sit-down restaurant) offer at least one variety of salad with protein and dressing. I never found the quick service salad meal to be enough food for me so I supplemented the protein and veggies with dried seaweed and a meat stick. Many of these meals include an alcoholic beverage and as much as I would like to dream about that being a good idea, I opted for water because mid-day drinking at Disney World with three kids sounded awful. I saw it as fueling my body with what it needed at the time instead of looking at the “wasted money.”
My in-laws, who we traveled with, planned on one sit-down meal a day at a restaurant in the parks. This was a great chance to truly practice Food Freedom and think of my “worth it” foods. Each meal came with either an appetizer OR a dessert. I looked at the dessert menu before even ordering to see if there was anything that was truly worth it for me and based on that, decided if I was going to order dessert or an appetizer.
I knew if I didn’t order an appetizer (usually a side salad) I would have been more tempted to have dessert every night. One night at Epcot, we ate dinner at one of the Italian restaurants and tiramisu was a “worth it” dessert for me. It was delicious and worth every bite. I have a serious sweet tooth so although I didn’t choose to have dessert every day, I did have it at least three times. Only one time did I realize that afterwards, it wasn’t worth it and I was really eating it because I felt a weird internal obligation to try it.
I kept alcohol relatively limited because the idea of waking up with a headache from wine or a super sugary cocktail was absolutely NOT worth it. I did have a cider or two at times and a very occasional cocktail (vodka soda.)
Not every moment was successful. My mother-in-law (whom I dearly love) is queen of “kid friendly” snacks (translation: white flour, sugar filled, nutrient empty snacks), and there was a time when I mindlessly grabbed a pack of animal cookies and ate them. Also, our last afternoon at the park, we all had ice cream (mind you ice cream on a hot day is a total weakness for me) and after I finished my ice cream, I finished my daughter’s because she ordered way too much for her little 5-year-old belly.
Overall, I felt like Disney World was a fun and fantastic experience without indulging in everything my taste buds could dream of. I also felt like having a general plan with some specific snacks on hand was enough to help me to not focus on food, enjoy the fun family time and live my Food Freedom in a mindful and balanced manner. I was able to feel energetic the whole time and didn’t have the gluten grumpiness I would have had if I was not practicing a mindful Food Freedom.
Think about what your worth is… Is it a feeling, and experience or a particular flavor?
Start your day off right to set the tone for the rest of your eating. Even though you might have indulged more than was worth it the night before, you have a clean start in the morning.
Have snacks on hand to supplement meals lacking in some of the Whole30 meal template items. For example, I brought Seasnax and some veggie pouches for meals that didn’t have enough veggies. I brought some veggie/ meat sticks for extra protein, Lara Bars and other compliant snack items since we were on the go.
Use your resources: Instacart, Amazon Prime and Thrive Market can be used for deliveries to hotels or vacation rental homes.
Be kind and flexible with yourself. You are on vacation and Food Freedom is a process.
Hi all! I would love to say I have a full-fledged blog, but for now I’m simply too busy so I like to share and communicate through Instagram – I’m @onmollysplate. Quick bio, I’m 26 years old, I live in Brookline, MA, and I recently finished my masters’ degree in nutrition at Boston University. I am also a registered dietitian!
I fell into nutrition after being diagnosed with multiple food allergies in 2011, at age 18. Dietary restrictions are now my passion! This post is going to play homage to the spring season, with lighter fare that still packs a TON of flavor. I’ve dubbed it “soup, salad, and sushi” – so here we go!
My first recipe has to do with Passover, which has always been a very important holiday for my family. I did a lot of brainstorming on how to remake a classic, matzoh ball soup. I finally figured it out – classic chicken soup, pack it full of vegetables, and boil very small, round, golden potatoes ‘til tender as can be. You get the feeling of the classic soup whilst still staying healthy + veggie packed!
Whole30 Matzoh Ball Soup (Warning: This makes a LOT of soup. Feel free to cut recipe in half if not cooking for a crowd!)
2 tablespoons good quality olive oil
2 cloves garlic, minced
1 cup chopped onions
2 cups chopped carrots
2 cups chopped celery
1 gallon chicken stock (homemade or store bought)
2 pounds small golden potatoes, as round as possible, rinsed (Note: You don’t have to use these cute little round guys, I just found that they looked the most like matzoh balls. Feel free to sub red bliss potatoes, chopped Idaho potatoes, or radishes for a lower carb option.)
Salt and pepper, to taste
Shredded cooked chicken (about 3-4 cups. Can be white or dark meat)
Chopped parsley, to garnish
Heat olive oil in large pot over medium high Heat. Add garlic and onion and cook until softened, about 5 minutes. Add remaining vegetables and cook until softened, about 15 minutes. Add in chicken stock and potatoes. Bring to a boil until potatoes are tender, about 20-25 minutes. Add a good dash of salt and pepper to taste. After potatoes are cooked, reduce heat and simmer for 10-15 minutes to ensure everything is cooked. Turn off heat and add it shredded cooked chicken. Serve hot, garnish with fresh parsley, if desired.
Ok so, we did our soup, what about our salad?? Today’s spring-inspired dish is something I get asked to make for every cookout, birthday, and barbecue, especially in the spring and summer. It’s a lemon and dill potato salad and it’s out of this world!! Simple to whip up and it only gets better as it sits in the fridge. Hope everyone likes it!
Lemony Potato Salad
2 pounds of potatoes of your choice, rinsed (I opt not to peel potatoes as the skin contains nutrients)
-Lower carb options: 2 pounds radishes, rinsed, or 2 heads of cauliflower, chopped small
1 cup Whole30 compliant mayo
1/3 cup fresh squeezed lemon juice
1/3 cup minced shallot
4 cloves minced garlic
1/2 cup chopped dill
Salt + pepper, to taste
Cook potatoes or substitute however you like – I often prick with a fork and microwave to save time, but you can steam or boil as well! Allow potatoes to cool. While potatoes are cooling, combine all other ingredients. You should have a thick dressing! When cooled, chop potatoes into bite-sized pieces. Mix potatoes + dressing until well combined. Add salt + pepper to taste. This can sit in the fridge for at least 3-4 day’s and only gets better as it sits!!
And our third S of our alliteration filled blog post – SUSHI! When the weather warms up, nothing quite beats some cold sushi to cool you down (though honestly, I eat sushi all year long). This isn’t so much a recipe, but more of a “sushi idea talk” – quick anecdote, in college I found myself spending way too much money on sushi each week, so I taught myself how to make it. My friends were so impressed, I ended up selling sushi all around campus and delivered in my ancient minivan. I’ve come a long way since then, and here are my top ideas, tips, and tricks for sushi making during Whole30!
Sushi rolls – If you want a classic roll, the trick is to mix steamed cauliflower rice with a binder – this can be mashed avocado, cashew cream, Kite Hill cream cheese, or even some coconut cream. Then it will get sticky and you can place onto seaweed! Fill with any raw veggie, sushi grade fish, cooked shrimp, smoked salmon, avocado, mango, baked sweet potato, or even canned tuna or shredded chicken! Dip into coconut aminos (or make a Whole30 spicy mayo!) and enjoy!
Sashimi – This is the easiest. Simply buy your fish, slice carefully (against the grain, i.e. the opposite way of the marbling), and serve with sliced avocado, dipping sauces, and cucumber and carrot slices
Poke bowls – This is a crowd pleaser! Cube your fish (or cooked shrimp, scallops, etc), and mix with whatever you like – I use coconut aminos, fresh ginger, garlic, cilantro, homemade siracha, scallions, mango, and cucumber. Serve over steamed cauliflower rice with sliced avocado + shredded carrots!
Don’t like fish? Make a veggie sushi side! Make rolls with just veggies, have some veggies to dip into spicy mayo, or you can even use hearts of palm to be mock fish in your poke!
Thanks for bearing with me everyone! As mentioned above, you can find me on Instagram @onmollysplate – Feel free to reach out any time!!
One of the best parts of my recent trip to Charleston was the chance to hang out – and eat lunch – at the headquarters of Whole30 Approved superstar partner The New Primal.
As you may already know (because I screamed it from the rooftops last year!), I was one of The New Primal’s 2018 Whole30 Coaching Scholarship winners. Becoming a Whole30 Certified Coach and being able to officially share my passion for Whole30 with the world is one of the best things that’s ever happened to me!
Beyond loving them for the scholarship, The New Primal makes INCREDIBLE Whole30 Approved items, ranging from sauces to marinades to beef thins to salad dressings. Their products are true game changers in helping to get fast and delicious Whole30 meals on the table. (As a reminder, we have a generous group discount of 25 percent off online orders with the code “WHOLE30FACEBOOK” at checkout.
So, when I booked my trip to Charleston, I immediately got in touch with my friends at The New Primal. They invited me to join them for their monthly lunch series, which is part of their effort to have people “return to the table” and connect over healthy food and good conversation. I eagerly accepted!
Lunch was awesome…starting with the company! I got to see Jason, Melissa, and David from The New Primal, who I had met at the Whole30 Coach Summit in Utah last August. And I met Meredith and Carson, other members of TNP team along with Valerie Skinner from Whole30 Approved Personal Chef Service Thyme & Joy who I’ve been following on Instagram for a while! Val cooks the monthly meal for The New Primal team lunch – More on the food below!
Each month, The New Primal invites other local friends and community members so there were also a few more new faces at lunch for me to meet.
Now, onto the food! Val prepared a Caribbean Themed Lunch, featuring The New Primal products. On the menu: Jerk Chicken Breast, Island Tahini Sriracha Coleslaw, Caribbean Roasted Sweet Potatoes, Plantain Chips (hello, Food Freedom!) and Island Punch. There was also LaCroix galore, of course. Everything was DELICIOUS!
During lunch, I had the chance to ask Jason questions about the behind-the-scenes of running a business (it takes a lot of hard work and way more money than I imagined!) and get a little scoop on some new soon-to-be-released products. Are you sitting down? Later this year, The New Primal will release seasoning mixes, coconut aminos, and wasabi coconut aminos!
Once you catch your breath, I have more good news. Also in the works: Whole30 Approved meat sticks (they are reformatting their current recipe by removing the honey) and Whole30 compliant ketchup!
So, now you’ll basically be able to build your entire meal – from spices to finishing sauce — using The New Primal products. I don’t know about you, but I am doing a serious happy dance!
Before I left, Melissa loaded me with some sauces (including my two favorites – Medium Buffalo and Classic BBQ, beef thins, and super cool TNPswag. She also gave me some of their Snack Mates for my daughter. (Note: These are not Whole30 compliant due to honey but a great Paleo choice.)
And of course, we had to snap a group shot and a Boomerang video. Because if it’s not on Instagram then it didn’t really happen!
All in all, it was a lovely lunch and a great time connecting with one of my favorite Whole30 brands. I’ve said it before and I will continue to say it on repeat: The New Primal team members are some of the nicest people I have ever met.
Their products and customer service are top-notch, and they believe in Whole30 and this lifestyle wholeheartedly. And they believed in me as a coach – and for that, I will be forever grateful.
Have you tried The New Primal products? Which ones are your favorite?
Sometimes it’s nice to mix up the everyday and branch out with your cooking. We’ve heard a lot of you in our Facebook group mention wanting (and missing!) Asian-style cuisine. Asian food can most definitely be enjoyed on Whole30. Below are some recipes to try – a mix of our favorites and some hits from our Whole30 community. What will you make? Happy eating!
Thai Coconut Chicken Soup from The Whole30 Cookbook
I absolutely love this soup. I made it one day hoping it might replicate the flavors from an amazing soup I had at a Thai restaurant many years ago. (I wasn’t sure what the soup was called or even the name of the restaurant!) This soup was amazing and hit the nail on the head! It’s become part of the regular recipe rotation in my house!
What are some of your favorite Whole30 compliant Asian-style recipes?
The team at Model Meals turned my tips into handy graphics – which we wanted to share with you! We hope these help you on your Whole30 journey!
P.S. Model Meals is a non-subscription required, 100% Whole30/Paleo approved, ready-to-eat, meal prep service founded by Whole30 Certified Coach Danika Brysha. They serve Southern California, Northern California, and Phoenix, AZ. Get $25 off when you order $40 in meals using discount code FIRSTORDER.