I haven’t been a Wisconsin resident for too long. Last year around this time the weather was cool, breezy, and refreshing. Actually, it was all of those things just a few weeks ago.
Then the winds shifted and it felt like summer again.
I tried to enjoy it. I really did. I decided to embrace it and remind myself that we would be indoors more often soon enough. But, having had that tease of fall, I wasn’t able to fully accept it.
I am a person who loves to plan. Even when I don’t love it, I instinctively do it anyways. It’s part of the decision making process for me. Even decisions as mundane as meal planning for the week. Step one = write out a menu. So, when the temps outside are in the 60’s (hopefully below!) and I sit down to make a meal plan, I’m looking at soups, stews, casseroles, and meatloaf. Mmmm. I’m ready for these things. Aren’t you?
The weatherman is telling me the temp drop will happen this week, so I am planning on it!
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Now for the meal plan details!
I haven’t made this recipe, but it looks good! The site notes that it’s ideal for meal prepping, which is what I’m looking for. Those heirloom tomatoes look fantastic, but I will most likely be using cherry tomatoes here.
This recipe just shouts “fall” to me. Another plus… it’s egg-free! If you’ve done Whole30 for more than a few minutes, you have most likely gotten a little tired of eggs. Don’t get me wrong, I love eggs! But we have to mix it up from time to time. This skillet breakfast will do just the trick.
Veggie Egg Scramble
Pretty straight forward here. I take my favorite vegetables, season them how I like, and scramble some eggs to go with. For me it’s usually mushrooms, onion, zucchini, and/or bell pepper. I season with salt & pepper, turmeric, garlic powder, creole seasoning, or nutritional yeast. The options here are endless. I here a lot of people on the Facebook groups talking about Everything but the Bagel Sesame seasoning from Trader Joe’s. If you have a TJ’s nearby, head over there as it’s much cheaper in store. If not, I hear it might actually be worth the splurge to get off Amazon. At least once. To stick to the Whole30 template, you will need a lot of veggies, and a plated fat such as avocado, olives, or nuts. Otherwise, just enjoy!
They call this a burrito at the link. I didn’t write it this way on my meal plan because when I’m actually on a round of Whole30, I don’t want to think much about burritos. Especially if I’m in week 3. This is so versatile. Use what you have on hand. If you end up with scrambled eggs, just change up from the flavors you used in the veggie scramble earlier in the week. This recipe serves 1. Keep this in mind when planning for your family.
To make this completely compliant, you’ll need to add more veggies. Hopefully you still have some diced up in the fridge from the Veggie Egg Scramble. It will be worth the trouble because, come on… sausage gravy. This will warm you up on a cool fall morning. With a cup of coffee and a slow start to the day. Dreamy. I’ll make this on Saturday or Sunday, but it would be good any day of the week.
Whole30 Antipasto Plate
I threw this together in a moment of hungry desperation. I just needed food! I have hangry-tendencies. I’m not proud of it. But there it is.
All you need is some form of cooked up meat. I used organic lunch meat from Costco here. There are some other compliant brands, although they may be difficult to locate. You could also grill up chicken or use leftover meat from a dinner. Grab a variety of vegetables, some greens, healthy fats, and you’re good to go. Don’t forget dressing for dipping.
- variety of meats
- hard-boiled eggs
- black or green olives
- cherry or grape tomatoes
- sliced cucumber
- celery sticks
- carrots, baby or matchstick
- sliced bell peppers
- artichoke hearts
- marinated onions
- toasted sweet potato slices
- romaine, butter or boston lettuce
Tuna Avocado Salad
Mix up a can of tuna with an avocado. Add a little lemon juice and salt & pepper. Serve over a bed of greens or chopped romaine with tomatoes, cucumber, and bell peppers. Simple, fast, and filling!
A fantastic twist on a Cobb Salad and a great way to use up leftover salmon. Keep a can of boneless salmon in the pantry just in case you don’t end up with leftovers. This variation uses all the basics and adds in grilled zucchini. There is a recipe included for Whole30 ranch, or you could purchase Tessemae’s. Alternatively, make the vinegarette on page 191 of Well Fed Weeknights. That’s a favorite around here!
I like the recipe out of Paleo Cooking with Your Instant Pot. 1) Because I love my Instant Pot and 2) Because it’s delicious and simple! You can make this recipe easier by buying butternut squash pre-cut from Costco. It’s the right price and the right size to make a big batch. I haven’t seen it in my Costco yet, but I have a feeling they will be stocking it soon! I’m linking to a recipe that caught my eye on Pinterest, but if you can get your hands on Paleo Cooking by Jennifer Robins, I recommend it! For the recipe linked, I’d sub coconut milk for almond milk/cream, and chicken stock instead of vegetable stock. This is a purely personal choice.
This recipe has gotten rave reviews and I can’t wait to try it! I’ve made another version of Zuppa Toscana out of the Trim Healthy Mama cookbook and it’s wonderful! The whole family loves it! But that version uses dairy which is out for Whole30. If you’re not doing Whole30 or paleo then give it a try!
Best Whole Chicken in a Crock Pot with roasted vegetables
I have enjoyed this recipe from 100 Days of Real Food for many years. This is also where I first learned about making my own bone broth. Lisa Leake demonstrates a simple technique using the crock pot. These days there are even recipes using the Instant Pot to make bone broth. I’ll be trying that soon. So, don’t forget to save your chicken bones after this meal. Using organic chicken is best for this.
I will be roasting root vegetables to go with the chicken. Parsnips, beets, and rutabaga. I might also throw in some radishes and eggplant. Just chop everything relatively the same size, drizzle with olive oil, salt & pepper, and roast about 425 degrees F for 30 to 40 minutes. I like to finish under the broiler for a few minutes, but you must watch it carefully. Broiling can burn things quickly.
Salmon with brussel sprouts
I only like to serve wild-caught salmon and Aldi makes this affordable. I like the individually wrapped fillets so you can choose exactly how much to thaw each meal. I cook them at 400 degrees F for 25 to 30 minutes.
I’ve discovered this year that my favorite way to cook brussels is in the cast iron skillet. Something about the cast iron bakes them to perfection. Start on the stove top and cook in olive oil with a sprinkle of kosher salt. Once they’re softened a bit, transfer them to a preheated oven at 400 degrees F for 30 to 40 minutes. I find the cooking time on these vary from batch to batch. Once the edges turn brown & crisp and you can stick a fork straight through, they’re ready!
Another one from Jay’s Baking Me Crazy! This looks so good! Chicken pot pies are the epitome of comfort food, but not always of health. I especially love the Pioneer Woman’s recipe, but it isn’t Whole30 compliant. This soup marries the comfort with the health. Making this could convince the weather to cooperate all it’s own.
Regular meatloaf is so good, why would it need a makeover? Because… bacon, buffalo, ranch. Need I say more? This tastes as good as it sounds. My whole family loves it! Serve with a side salad for balance (and veggies).
Pork Verde over zoodles
This one is a little more labor intensive. You can cut down on this by making the verde sauce ahead of time. If you’re already in meal prep mode, it’s not very difficult to whip up. Keep the sauce in a closed container in the fridge until you’re ready for it. All the work is worth it for this meal.
This is the spiralizer I use and I really like it! I don’t prefer my zoodles cooked. I like to keep them raw and let them warm in the bowl. Every time I have tried to cook them, I end up with soggy zoodles. No thanks.
This meal is so flavorful! It’s filling without being too heavy. It might even taste better as leftovers!
There ya have it. Since fall is technically here, I’ll patiently wait for it to feel like it outside. Maybe I can entice it a bit with a meal plan fit for the cool air. It couldn’t hurt! How’s the weather where you are?