Here we are already, heading into the last week of the Whole30 Blog Challenge! This Thursday will be Day 30. Honestly, I’m getting pretty burnt out by the amount of food prep, cooking, and clean up this challenge requires, and I need a night off. I’ve already told hubs that we are going out for dinner or getting take out or holding up a food truck or whatever on Friday. I really don’t care as long as I don’t have to cook or wash dishes.
Friday is also Chinese New Year, so it will be a good day to celebrate new beginnings. Gung Hay Fat Choy!
I know myself enough to know I need to be careful not to go off the deep end just because this nutritional challenge is over. I don’t want to undo all the good I’ve done for my body in the last 30 days, so I need to plan for how I’m going to keep my momentum going. Old habits die hard, and we all know how easy it is to slip back into old patterns. My homework this week will be coming up with a plan to keep my and my family’s diet on track when this challenge is complete.
You may have noticed I’ve been roasting a lot of chickens throughout this Whole30 challenge. I love roasted chickens because they’re fairly easy to prep even when I’ve got my girls running around, everyone loves the crispy skin and apple stuffing, and the bones can be recycled into soup for dinner the next day. Tomorrow I’ll be sharing how I make today’s chicken vegetable soup from yesterday’s roasted chicken.
Whole30 Meal Plan for January 27-30
Monday, January 27
Tuesday, January 28
Pan Fried Snapper with Fruit Salsa
Roasted Carnival Squash with Walnuts
Wednesday, January 29
Thursday, January 30
And that’s it! Woo hoo!