We have successfully finished our first week of our January Whole 30 Challenge. Dinners have been the easiest for us and lunches are mostly leftovers. Breakfasts are a bit more challenging, especially trying to get all seven of us out of the door in the morning. My protein smoothies have been a good break from having eggs every day. I was a bit under the weather this past week, and am still recovering, so my husband took the reigns on cooking. I’ll take pictures this week of what we’re eating.
The Enchilada Stuffed Sweet Potatoes by Danielle Walker over at Against All Grain were my favorite dinner this past week. My seven-year old son (our picky eater) really liked the Hawaiian Shredded Chicken and the Cranberry Rosemary Chicken. You can find all the recipes here: January Whole 30 Challenge – Week 1.
And now, on to our Week 2 Meal Plan. As a reminder, we plan Friday – Thursday weeks, so tomorrow morning is our shopping day. Wednesday’s we have dinner at church, so we pack leftovers or have a big salad. Happy healthy eating everyone!