Whole30 Meal Plan: Your First Five Days

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!

What You’re Making This Week:

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.

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