Ok, I just talked about doing the Whole30 warm up as the year heads to the end. I got home a few hours ago, poured a glass of wine (haven't started the warm up yet!) and emptied the contents of my fridge and freezer. There was some stuff that REALLY needed to go in there, so out it went.
I was left with a random assortment of stuff and instead of head to the grocery, tired and hungry, I figured I may as well clean out everything we have and plan to start fresh when Chadd gets home.
A note on this week's menu. One of the things that I hear all the time is that paleo and Whole30 is expensive...and that is true, it certainly can be. After this week, I'll be creating weekly menus based on a budget and what is in season and fresh in stores and at the market. What you WILL see this week is how to reuse meals for leftovers and not have wasted food (something we have struggled with)
Here's what our menu looks like this week!
Week One: Clean out the fridge, freezer, and pantry!
Monday Breakfast: Pumpkin Pancakes* (Practical Paleo)
Monday Lunch: Salmon Cakes (Well Fed 2)
Monday Dinner: Pork and Veal Bolognese over spaghetti squash (modified from Practical Paleo)
Tuesday Breakfast: Pumpkin Pancakes
Tuesday Lunch: Salmon Cakes
Tuesday Dinner: Bolognese
Wednesday Breakfast: Pumpkin Pancakes or Egg Cups (Primal Cravings)
Wednesday Lunch: Bolognese
Wednesday Dinner: Lamb Meatballs (Well Fed)
Thursday Breakfast: Pumpkin Pancakes or Egg Cups
Thursday Lunch: Lamb meatballs
Thursday Dinner: Pork Carnitas (Paleo Slow Cooker)
Friday Breakfast: Pumpkin Pancakes
Friday Lunch: Carnitas
Friday Dinner: Beef Stew
Saturday Breakfast: Egg Cups
Saturday Lunch: Leftovers
Saturday Dinner: Pork Tenderloin
Sunday Breakfast: Egg Cups
Sunday Lunch: Leftovers
Sunday Dinner: Pork Ribs