Whole30 Weekend Meal Prep

It’s been a busy month for me – between lots going on at work, Halloween festivities with my daughter, my Whole30 Coaching, and more! I finished my 8th round of Whole30 in early October and since then, I have added back a little sugar and alcohol to my diet.

I still eat mostly Whole30 but in the past few weeks, my meal prep has gotten a little lazy. There have been lots of Bubba Burgers, chicken sausages, and some True Fare meals (Use code MYWHOLE30FB for 10 percent off your TrueFare order – They are great to keep in the freezer in a pinch!) There’s nothing wrong with ANY of those options – they are all compliant and delicious – but I’ve taken a few weeks off from a hard-core meal prep weekend.

I had some time this past weekend and I decided to dedicate it to cooking. Read on to see what delicious eats I made to set myself up for success in the coming week.


I am a TOTAL InstantPot newbie but I wanted to give it another whirl today. I put some thin chicken breasts in the IP with some Classic Buffalo Sauce from The New Primal, water, garlic powder, onion powder, salt, pepper, and some diced red potatoes. I pressed some buttons and set it for 17 minutes. When it beeped, I turned it to quick release and when it popped, I had a delicious shredded BBQ and potato dish. I am going to have to try this again!

I also made Whole Kitchen Sink’s Paleo Cashew Chicken Skillet – This one is easy, delicious, and lends itself to leftovers. The sauce is especially yummy! I made a bag of cauliflower rice to serve this with and divided up the skillet and rice to share with my neighbor.

It was a week of chicken and lastly for proteins, I made fellow Whole30 Certified Coach Miranda’s Chicken Broccoli Casserole, which we just shared on the blog It’s creamy and rich – so good! This is definitely one to add to your holiday rotation.


I whipped up a batch of homemade mayonnaise using the tried and true Whole30 recipe. I took some of the mayo and mixed with a bag of shredded cabbage, apple cider vinegar, salt, pepper, raw cashews and yellow raisins (mine were not compliant as they contain sulfites but I am OK with that in my Food Freedom.) I also used the mayo in the chicken broccoli casserole mentioned above.

I also baked a sheet pan of Wellshire Farm Paleo bacon that I had defrosted from the freezer. When the bacon was done, I put half of it away and used the other half (and the same foil-lined sheet pan) for more veggies – read on below.


If you’ve been reading this blog or hanging around in the Facebook group, you’re probably well aware of my love for Crispy Fried Oven Green Beans by Low Carb Yum. I substitute nutritional yeast for parmesan cheese – and use lots of more of everything than called for. I love these and make them (or a variation using a different vegetable) pretty much weekly! I made a double batch and shared some with my neighbors.

I also roasted some pre-cut butternut squash cubes with olive oil, salt, and pepper. Nothing crazy but just good to have some extra veggies on hand for the week.

I took the bacon I mentioned above and rough chopped it. I tossed it with some diced onion and red potatoes and drizzled with olive oil and Primal Palate Meat and Potato Seasoning which I gave at Thrive Market. I baked for about 35-40 minutes at 400 and voila, it was DELICIOUS!


I had some strawberries on their VERY last leg that I didn’t want to waste. So, I cut them up and put them in a saucepan with a little water. I added some blackberries and a chopped apple – and boiled it until it was a makeshift applesauce. You can add cinnamon, nutmeg, or any spice you choose. I kept this one simple.

I also bought some extra apples, pre-cubed cantaloupe (more expensive but worth it to me!), more strawberries, and blackberries to get me and my daughter through the week fruit-wise. Easy peasy!


As I’m not currently on a round, I wanted to make something different to go with my meal prep. Last week my neighbor made this Sweet Potato Apple Breakfast Bake from Paleo Running Momma and shared some with me. It was so good – that I wanted to try it this week. I also added shredded coconut to the recipe. Mine didn’t come out quite as good as hers but it’s still solid and I will use it to round out meals as needed during the week. It’s not sweet but it definitely blurs the line toward dessert so I personally would save it for after your round!


I made sure I was well-stocked on seltzer – I rotate between buying Polar, Bubly, Spindrift, and LaCroix. This week, I picked up some Bubly to add to my stash. I also got some of my favorite Dark Roast Coffee Pods at Trader Joe’s and of course, I have plenty of nutpods to keep my coffee creamy and delicious! (Use code JUJUSWHOLE30 for 15 percent off your first order of nutpods!)

And that’s my weekend meal prep. I will likely make some more food mid-week but those dishes will be easier! I am thinking I’ll do a sheet pan chicken sausage supper with whatever veggies I have on hand and some salmon burgers from Thyme & Joy that caught my eye.

I may also throw some frozen burgers in my Air Fryer – another great idea from Thyme & Joy. I always keep some emergency veggies in my kitchen – potatoes, sweet potatoes, onions, and frozen cauliflower rice so I can make any of those in short time if I need to and put together a quick meal.

And that’s how I prepped this weekend. What did YOU make?