A chronic planner's pursuit to follow through

Meal Planning after Vacation

Meal Planning after Vacation
Meal Plan @ Plan to be Purposeful
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My family and I returned home from a trip south to see the eclipse. We began our planning late in the game and couldn’t make the arrangements we wanted. So, instead, we decided on an impromptu camping trip!

It’s been years since we have been camping, and we’ve all been itching (no pun intended, although…) to get back to it! Once we started planning this excursion, we ran into that “planning late in the game” thing again. The closest camp site we could book was fairly far away from totality, so we made a weekend out of it. It was like 2 vacations in one. Plus, my sister was able to make the drive out to camp with us for a night. Score!

Not only was it a fun camp trip, but seeing the eclipse was even more amazing than I imagined it would be. I am happy that my husband jumps so freely on my crazy bandwagons and supports me every step of the way.

Speaking of crazy bandwagons, we took a break from our Whole30 eating for this trip. We completed our 2nd round and were able to enjoy the road trip/camp food guilt free. Now that we’re back home, we are ready to dive back into this way of eating. I’ve been struggling a bit with my eating choices, so I turn back to the trusty meal plan. With another trip coming up, we want to do the best we can while we’re home. Scroll down for tips and info on each recipe in the plan.  Here is a look at our plan for the next week.

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Here’s the detailed information for each meal with tips, links, and ideas.


Sweet Potato Apple Breakfast Bake

I’ll be making a double batch and we’ll eat it for 2 days this week. If there are leftovers, I will freeze them for next week.

Tip: If you have a food processor that can shred, then this isn’t a difficult meal to make. Otherwise, you’ll get an arm workout, and I would suggest prepping ahead of time. Getting a husband to do this part is also a good alternative. I don’t think I’ve had a recipe that I didn’t like at paleorunningmomma.com and this is no exception. It keeps in the fridge a few days and is a great breakfast or pick-me-up snack. My husband doesn’t mind eating it cold while I prefer it heated up.

Breakfast Casserole

This is a new one for me. It gets great reviews everywhere I’ve seen it posted, so I’m excited to try it.

Plantain Apple Hash

I’ve made variations of this one, but how can you go wrong with plantains? I will try to dice the ingredients ahead of time and cook it fresh. It keeps fine in the refrigerator. This is also another recipe from one of my new favorite sites!

Breakfast Bowl

This is not technically Whole30. A bit too much fruit and no veggies. If you’re on a round, it’s probably not a good idea. But, it has become one of our favorite, quick and easy breakfasts. It’s filling and satisfying. You can mix it up with whatever you like. We usually stick with cashew or almond butter, blueberries, coconut flakes, and a dash of cinnamon. The more ripe your bananas – the better!


Salad with salmon/tuna and veggies

This is just a quick use-what-veggies-you-like and throw together salad. You can buy Tessemae’s dressing to remain on Whole30. or make your own. Our favorite is out of Melissa Joulwan’s cookbook Well Fed Weeknights on page 191. There are many on pinterest that are just as easy to whip up. We make a double batch and store it in the fridge for the week.

Sweet Potato-Coconut Soup with proscuitto or bacon

I first found this recipe in the Whole30 Daily emails. If you don’t know what that is, it’s a support system sent straight to your email from the Whole9 team. You can check in each day you successfully complete. That added layer of accountability really helped me stay on track during my first Whole30. You can always refer back to your emails during subsequent rounds. This recipe is one of many positives that came out of the Whole30 Daily.

Avocado Tuna Salad on cabbage leaves

Another quick and easy lunch. Grab a can of tuna or salmon and mix with an avocado, some lemon juice, and a sprinkle of salt. Or follow the recipe at the link for some added veggies. We eat on cabbage, lettuce leaves, or alone in a pinch.

Salmon Cakes

These store well in the fridge to be eaten through the week. I make the recipe out of the Whole30 book, but I believe it is adapted from Mel Joulwan.

Cobb Salad

We don’t use a recipe for this, although they certainly exist. Cobb Salad is a family favorite in our household. We just cook up chicken seasoned with salt & pepper, garlic & onion powder, and some oregano. There are also recipes to marinate the chicken. This is a great usage of leftover chicken. Just bake some bacon and boil eggs at the beginning of the week and you’re halfway to a meal!

Our Cobb Salad checklist: chicken, bacon, hard-boiled eggs, grape tomatoes, avocado, and lettuce/romaine. My boys like to add raisins & sunflower seeds.


Mongolian Beef with Coconut Lime Cauliflower Rice

Another family favorite. There are a number of great recipes on pinterest for Mongolian Beef, but not many Whole30 compliant. This is my favorite cauli rice recipe. So much flavor! We go light on the lime juice, as it can take over the other flavors. You can always add more to your plate if desired. We buy our cauliflower rice from Costco to make the process faster and easier.

Roasted Salmon with brussel sprouts & carrots

We try to have this twice a month, dependent on budget and prices. When we lived in California, we seemed to find fresh salmon on sale more often. That hasn’t been the case in Wisconsin. That is, until we discovered wild caught frozen salmon at Aldi. Now we can start getting those good Omega 3’s more regularly again.

We rub oil (olive, coconut, avocado) or ghee on the pan and tops of salmon, place the thawed salmon skin-down, and sprinkle with preferred seasonings. The whole family enjoys Goya Adobo seasoning, while my husband adds Tony Chachere’s Creole seasoning. Cook at 400 degrees F for about 25 minutes or until it flakes with a fork in the middle.

Chicken Noodle Soup (sub zucchini noodles for mom & dad)

I follow this recipe but add homemade, or high quality chicken broth during cooking. Then, near the end of cooking, I add egg noodles and cook until they’re soft. This week I’ll be making a batch without the egg noodles and just add raw zucchini noodles for me and my husband.

Costco Pulled Pork with guacamole and plantains

This is something we came up with after being inspired by posts from a Whole30 facebook support group. I usually make it with sweet potato toast which I cook in the oven and/or toaster oven. My kids love the sweet potato toast, so I’ve had to start making big batches of it. Plantains will taste equally as good in this meal. Tip: Chop up extra plantains for the Plantain Apple Hash breakfast in the morning. After you make the sweet potato toast or fry up some plantains, you’ll use that as a base for pulled pork. For a quick dinner, heating up some smoked pulled pork from Costco can’t be beat! Add gaucamole on top and you have a filling meal.

If you aren’t a Costco member, and can’t coerce any of your friends to buy pulled pork for you, just find a simple crockpot or instapot recipe and make it at the beginning of the week. Store in the fridge and save for your easy weeknight dinner.

Beef and Broccoli with Coconut Lime Cauliflower Rice

We’ve made this once before and it was so good! Not many ingredients and big on taste. My kinda meal. I made with top sirloin from Aldi and my husband couldn’t stop raving about it! If you can, make a double batch of cauli rice when cooking Mongolian Beef and save it for this meal!

Thai Turkey Burgers

This meal is a little involved since you’re making two sauces. Great for the weekend, if you have some extra time for cooking. If you can, make the sauce at the beginning of the week to save time. Despite this, it’s completely worth the effort. I prefer to make it with broccoli slaw instead of cole slaw, but either way you’re getting your veggies and a delicious meal.

Slow Cooker Buffalo Chicken Sweet Potatoes

I go easy on the hot sauce for my kids. Oh, who am I kidding… and for myself! The husband is the only one of us brave enough to eat the full dose. I haven’t made the sauce that goes with this. I eat it with Tessemae’s ranch. It would also be good with dump ranch, but I have yet to make that.

So, that’s the plan! How many do you think we’ll stick to? I always have some easy back ups just for those times when life happens. Which seems to be every week! Leave a comment below to tell me if anything looks good to you or with any questions or comments!

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