Whole 30 Menus

Here are menus I used for the Whole30 - you're welcome.

Day 1
Breakfast:   Cubed rutabagas, sweet potatoes, Brussels sprouts and onions sauteed in ghee, with two
                  two fried eggs on top; coffee
Lunch:        One large dill pickle, halved and wrapped in two slices of deli mortadella with yellow mustard,
                  1/2 an avocado, 4 small carrots, and 4 small tomatoes, kombucha
Snack:        Ginger cucumber juice, kohlrabi slices
Dinner:        Boneless pork chops marinated in olive oil, apple cider vinegar, thyme, salt and pepper), and
                   cooked with mushrooms and apples, sauteed Brussels sprouts and carrots

Day 2
Breakfast:   Pork sausages, scrambled eggs, jicama, tomatoes, strawberries and blueberries, coffee
Lunch:        Salmon salad with cucumbers, tomatoes and olives, jicama and watermelon
Snack:        Coconut chips, kombucha
Dinner:       Kahlua pork, Jamaican rice, sauteed kale and carrots

Day 3
Breakfast:   One-Minute with fresh blueberries, hard-boiled egg, coffee
Lunch:        Leftover Kahlua pork and Jamaican rice and leftover carrots
Snack:        Strawberries and beef jerky
Dinner:       Hodge podge of cubed boneless, skinless chicken breasts, sweet potato, coleslaw mix with kale
                  and Tabel seasoning

Day 4
Breakfast:   Avocado, almonds, olives and two hard-boiled egg
Lunch:        Leftover pork baby back ribs and coleslaw (they were from the day before I started the
                 Whole 30, but still OK for Whole30) and leftover Jamaican rice
Snack:       Two slices of deli roast beef and strawberries
Dinner:       Bacon meatballs, sweet potato fries and oil and vinegar coleslaw, kombucha

Day 5
Breakfast:  Hodge podge of sweet potatoes, Brussels sprouts, chopped leftover pork chops with
                 apple and mushrooms from Day 1
Lunch:       Leftover salmon salad in avocado halves, tomatoes and cherries
Snack:       Beef jerky and raspberries
Dinner:      Leftover Kahlua pork over baked plantains, Salt & Vinegar Kale Chips

Day 6
Breakfast:   Beef slices, tomatoes, boiled egg
Lunch:        Leftover bacon meatballs, leftover baked sweet potatoes and rutabagas
Snack:       Strawberries, beef jerky
Dinner:      Chicken Legs with Truffle Salt and Herbs, Roasted Cauliflower and Brussels Sprouts with
                 Caper Relish

Day 7
Breakfast:   One Minute Muffin, two hard boiled eggs
Lunch:        Leftover Kahlua Pork and leftover baked plantains
Snack:       None
Dinner:      Grilled rib-eye steak, kimchi coleslaw, avocado

Day 8
Breakfast:   Pork, Kale, Plantain Hodge Podge, tomatoes
Lunch:        Cold plate of meat and sugar-free pickled vegetables, tomatoes
Snack:        One tablespoon of coconut butter (I love this stuff!)
Dinner:       Paleo Granny Chicken Salad and raw carrots, cherries

Day 9
Breakfast:   Pork sausages, sauerkraut, avocado and tomatoes
Lunch:        Leftover Paleo Granny's Chicken Salad and leftover kimchi coleslaw, cherries
Snack:        None
Dinner:       Roast Chicken with Truffle Salt, Sauteed Beet/Radish Leaves, Roasted Kobucha Squash

Day 10
Breakfast:   Roast beef slices, sauerkraut, almonds, carrots and cucumbers
Lunch:        Leftover roast chicken and leftover kobucha squash
Snack:        None
Dinner:       Braised pork chops with thyme, leftover cauliflower/Brussels sprouts with caper relish and
                  roasted radishes (delicious)

Day 11
Breakfast:   Leftover roast chicken, carrots, cucumber and walnuts
Lunch:        Leftover pork chops and cauliflower and Brussels sprouts with caper relish
Snack:        None (I find I don't need one)
Dinner:       Masala Chili with Kale and Sweet Potatoes over Spaghetti Squash

Day 12
Breakfast:   Leftover roast chicken, sauerkraut, carrots, cucumber and olives
Lunch:        Leftover masala chili with kale and sweet potatoes over spaghetti squash
Snack:        None
Dinner:       Grilled rib-eye steak, kale salad and baked sweet potato with butter

Day 13
Breakfast:   One-Minute Muffin
Lunch:        Leftover masala chili and leftover kale salad
Snack:        None
Dinner:       Ground Pork Hodge Podge

Day 14
Breakfast:   Roast beef, sauerkraut, carrots and walnuts
Lunch:        Leftover ground pork hodge podge
Snack:        None
Dinner:       Grilled Rib-eye Steak, Kale Chips and Cauli-Mash
Snack:       Paleo Chocolate Ice Cream

Day 15
Breakfast:   Scrambled eggs, bacon and leftover pork hodge podge
Lunch:        Leftover roast chicken, tomatoes, avocado, cherries, strawberries
Snack:        Kombucha
Dinner:       Ribs with Paleo BBQ sauce and oil and vinegar coleslaw.

Day 16
Breakfast:  Cinnamon French Toast Flat Bread with strawberry "syrup", sausages
Lunch:       Gluten-free sausages and cold cuts, red cabbage salad, dill pickle, sauerkraut
Snack:       Bacon-wrapped fig
Dinner:      Beef ribs, cucumber salad, cauli-mash

Day 17
Breakfast:  Gluten-free apple/cranberry sausage, sweet potatoes, rutabaga, sauteed in ghee, six cherries
Lunch:       Leftover steak, leftover coleslaw, jicama
Snack:       Bacon-wrapped fig
Dinner:      Hodge podge - ground beef, ground pork, sweet potatoes, rutabaga, kale, parsnip, sauerkraut,
                 left over homemade sugar-free BBQ sauce

Day 18
Breakfast: Leftover hodge podge, 8 cherries
Lunch:      Leftover hodge podge and a small avocado
Snack:      Bacon wrapped fig
Dinner:     Truffle Lemon Tarragon Chicken Leg with Baked Yams and Sauteed Green Beans,
                1/2 persimmon

Day 19
Breakfast:  Leftover hodge podge, leftover coleslaw
Lunch:       Gluten-free Ukranian ham sausage, 1/2 donut peach
Snack:       Kombucha; jicama
Dinner:      Apple/Cranberry Sausage Stuffed Pork Chop, Cabbage Cakes, leftover green beans and

Day 20
Breakfast:  Leftover hodge podge, avocado, jicama
Lunch:       Leftover apple/cranberry sausage stuffed pork chop, cabbage cake, applesauce
Snack:      None
Dinner:     Leftover truffle lemon tarragon chicken leg, Baked Radishes, Kale Jicama Salad

Day 21
Breakfast: 4" piece of gluten-free Farmer's Sausage, jicama
Lunch:      Gluten-free Ham Sausage, leftover coleslaw, leftover kale jicama salad
Snack:     None
Dinner:    Hodge Podge of ground beef, broccolini, rutabaga, parsnips, yams; raspberries

Day 22
Breakfast: Leftover hodge podge from the night before and raspberries (Paleo Grandad put two fried eggs
                on his hodge podge, but I am eliminating them for awhile.
Lunch:      Gluten-free truffle liver pate on Plantain Crackers
Snack:      More plantain crackers
Dinner:     Baked Chicken Breasts with Lemon, Capers and Tarragon, Coleslaw with Avocado, raspberries

Day 23
Breakfast: Leftover baked chicken breasts hodge podge
Lunch:      Gluten-free Summer Sausage, dill pickle, kale chips, sugar snap peas
Snack:      Kombucha
Dinner:     Roast Lemon Chicken, Rice Pilaf and Balsamic Rosemary Beets, blueberries

Day 24
Breakfast: Gluten-free sausages, sauteed coleslaw mix, sweet potatoes and sauerkraut
Lunch:      Smoked salmon on cucumber salad with avocado and carrots
Snack:      None
Dinner:     Leftover lemon caper tarragon chicken, pineapple, blueberries, strawberries and raspberries

Day 25
Breakfast: Leftover hodge podge, raspberries, blueberries, iced Paleo latte
Lunch:      Leftover lemon caper tarragon chicken, leftover rice pilaf and jicama
Snack:     None  
Dinner:    Turkey burgers, sauteed sweet potatoes and kale, pineapple

Day 26
Breakfast: Gluten-free summer sausage, sauerkraut, blueberries
Lunch:      Leftover turkey burger, leftover kale and sweet potatoes
Snack:      None
Dinner:     Paleo Granny's Kitchen Sink Chicken Salad

Day 27
Day 28
Day 29
Day 30  

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