Whole 30: Grocery Shopping and Meal Planning

Yesterday marked day 21 of Whole 30. It’s crazy to me that I’ve made it this far and only have nine more days to go. Although, truth be told, my plan is to stick with it until we go on vacation next month. Which maybe makes me a little crazy. Here’s the thing, at this point I still have tons of energy, but serious food boredom has set in, I’m over eggs and sweet potatoes, and I feel exactly like this timeline says I should feel on day 21. Like every other crazy feeling on this diet, I keep thinking this will pass soon.

In the past 21 days we’ve been to 3 birthday parties, a gender reveal party, 3 cookouts, and one family gathering at my house. I’ve passed up my favorite cake, my favorite pie, and a coconut cake that I did snag the recipe for, because I know I’m going to want to try it one day. Here’s the thing, it gets easier each and every time I have to turn down an old favorite. I promise, if you’re in the first week, it does get better!

Today I wanted to share with you our grocery list for this week and our dinner plan. Because I’ve been on the diet 21 days now, we have most of the spices and oils that we need, so you’ll want to double check your pantry against my grocery list to ensure you have all the necessary spices.

I’d definitely say our grocery haul looks much different lately. We purchase organic when it’s available. Our choices are limited unless I want to drive to the nearest Whole Foods or Fresh Market (which we’ve been doing), but we couldn’t fit it in this weekend.

Here’s what our dinner will look like using those groceries:

Monday- Pesto Chicken and Spaghetti Squash

Tuesday- Chicken Soup

Wednesday- Burgers with Grilled Veggies and Sweet Potato Fries

Thursday- Breakfast for dinner with homemade breakfast sausage (along with eggs, fruit, and sweet potatoes)

Friday- Spaghetti Squash Spaghetti with homemade sauce

Saturday- Roast with carrots and I add red potatoes

I use the rest of the things for breakfast and lunch throughout the week. Basically, I try to eat leftovers for lunch and I come up with something for breakfast each morning. I’ve been eating chia seed pudding to get over my egg slump. Here’s my favorite way to make it:

Tropical Chia Seed Pudding

1/3 cup Chia seeds

1 cups pineapple

1 can coconut milk

1 banana

Blend pineapple, coconut milk, and banana until smooth. Pour into a bowl (with a lid because you’ll be storing this in the refrigerator) and add Chia seeds. Mix well and let it sit in the refrigerator for at least 2 hours. Top with fresh fruit!