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
applesauce
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
Dinner: Leftover lemon caper tarragon chicken, pineapple, blueberries, strawberries and raspberries
Day 25
Breakfast: Leftover hodge podge, raspberries, blueberries, iced Paleo latte
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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