Whole 30-Menus


March 25th – March 29th



Creamy Tomato

Ingredients: tomato, thyme, onion, garlic, coconut milk, chicken stock, olive oil, salt

Lunch Menu

MondayShrimp Salad-Garlic sautéed shrimp on romaine topped with cucumbers, carrots, avocado and grape tomatoes served with balsamic dressing

TuesdayChicken Salad Lettuce Wraps-Chicken breast tossed in avocado with dried cranberries and celery served with lettuce cups and fresh fruit

WednesdayStrawberry Salad-Grilled flank steak on romaine topped with fresh strawberries, radish, green beans, and cucumbers served with oil and vinegar

ThursdayClassic Cobb Salad-Grilled chicken breast on romaine topped with crispy bacon, grape tomatoes, cucumbers and hard boiled egg served with balsamic dressing

FridayTuna Salad-Cooked tuna on romaine topped with olives, grape tomatoes, cucumbers, red onion and roasted cauliflower served with raspberry dressing

Dinner Menu

Monday-Garlic seared tilapia served with mashed sweet potatoes and roasted broccoli

Ingredients: tilapia, oregano, garlic, sweet potatoes, cinnamon, broccoli, olive oil, salt

TuesdayOrange and pomegranate braised chicken breast served with bacon roasted Brussels sprouts and mashed carrots

Ingredients: orange, pomegranate, chicken breast, bacon fat, Brussels sprouts, carrots, ghee, garlic, olive oil, salt

Wednesday-Slow cooked brisket served with roasted cauliflower and green beans

Ingredients: brisket, chili powder, garlic, powder, onion powder, bay leaf, tomato paste, green beans, cauliflower, garlic, olive oil, salt

Thursday-Zucchini rolled and stuffed with ground turkey and kale topped with marinara

Ingredients: zucchini, ground turkey, kale, tomatoes, garlic, basil, onion, oregano, red pepper flakes, salt, olive oil

Friday-Lemon garlic sautéed shrimp served with “risotto” tossed with spinach, butternut squash and mushrooms

Ingredients: lemon, shrimp, garlic, cauliflower, coconut milk, arrowroot, fish stock, sweet peas, spinach, mushrooms, salt, olive oil

**Disclaimer ingredients may be modified to fit the meal: vegetables may change due to quality of produce.