Monday (Day 1):

  • Breakfast: 

    My sweet potato hash with Aidells sausage and blueberries

    • Make enough for 2 breakfasts


Sweet Potato Hash:


  • 3 T extra virgin olive oil
  • 1 small white onion, chopped
  • 2 sweet potatoes, julienne cut
  • 1 batch french fry seasoning, recipe below

French Fry Seasoning

  • 1 t onion powder
  • 1 t garlic powder
  • 1 t salt
  • 1/4 t cayenne pepper
  • 1/4 t paprika


  1. Heat 1 T oil on medium heat in a cast iron skillet or pan. Add onion and cook until onions are slightly charred, about 10 min.
  2. Coat sweet potatoes in french fry seasoning.
  3. Add sweet potatoes to the pan with the onions. Add the remaining 2 T olive oil. Stir to coat potatoes in oil. Add a lid that is wrapped in a dish towel to soak up moisture. This is essential in getting the potatoes crispy!
  4. Cook for 10 minutes on medium, then turn to high for 5 to slightly char the potatoes. Enjoy!
  • Lunch:

    My Date Pecan Chicken Salad over salad with strawberries and balsamic dressing

    • Make enough for 2 lunches and breakfast Wednesday
    • Use the instructions at the bottom of the page to make date mayo to make it Whole30 approved

Chicken Avocado Lime Soup

Tuesday (Day 2):


Wednesday (Day 3):


  • Lunch: 

    SUPER simple- sliced turkey, Wholly Guacamole, cherry tomatoes, raspberries

  • Dinner:

    Some the Wiser’s Stuffed Bell Peppers, fried plantains

    • Make enough for 2 dinners and 1 breakfast

Thursday (Day 4):


Friday (Day 5):

  • Breakfast: 

    Some the Wiser’s Stuffed Bell Peppers, fried plantains

  • Lunch: 

    My Orange Ginger Asian Chicken Salad


Orange Ginger Asian Chicken Salad

Dressing Ingredients

  • 1/4 c olive oil
  • 2 t sesame oil
  • 3 T rice vinegar (yes it’s approved!)
  • 2 T coconut aminos
  • 2 T orange juice concentrate (like the frozen kind)
  • 2 t ginger (or 2 drops essential oil)
  • 1/4 t garlic powder

Salad Ingredients

  • 2 lb chicken breasts
  • 1 head of romain, chopped
  • 1/2 head red cabbage, cut in slivers
  • 4 green onions, chopped
  • 4 carrots, julienne sliced
  • 1/4 c cilantro, minced
  • 1/4 slivered almonds, toasted
  • 1 can mandarin oranges, drained
  • 1 can water chestnuts, drained
  • sesame seeds, optional


  1. Mix together all dressing ingredients.
  2. Marinade chicken in half of the dressing mixture for 30 min to 1 hour, then grill until thoroughly cooked.
  3. Mix together all salad ingredients. Top with chicken.

Saturday (Day 6):


  • Breakfast:

    My Breakfast Sausage, eggs, bananas

Breakfast Sausage


  • 1 lb ground pork
  • 1 t salt
  • 1 1/2 t fresh parsley.
  • 1/2 t ground sage
  • 1/4 t black pepper
  • 1 t fresh thyme
  • 1/4 t crushed red pepper flakes, or more if you want it spicier
  • 1/4 t coriander


  1. Mince all herbs, then combine all ingredients
  2. Form into patties and cook in a skillet (I prefer cast iron) over medium heat until browned on both sides
  • Lunch: 

    My Asian Chicken Salad

  • Dinner: 

    My Ultimate Taco Bowl

Sunday (Day 7):

Paleo Whole30 Breakfast Sausage

  • Breakfast: 

    My Breakfast Sausage, eggs, bananas

  • Lunch:

    My Ultimate Taco Bowl













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