Hurray! You’ve made it past week 1 and are still here with me! Typically, the first week is always the most difficult (for me anyway), so getting over that hurdle is quite the accomplishment. The detox/carb flu stage can be rough, depending on how your diet was prior to starting the Whole30, so it may be worse for some than for others.
Honestly, I thought my first week this go around would be tough, but I’m surprisingly upbeat. No withdrawals, no “carb flu”, no starving to death (I’m usually hungry all the time in the first 7-10 days), no crankiness. Just regular me, but eating healthier. I think I needed these non-reactions to keep me motivated and I’m so fortunate that it’s going this way for me so far.
Now that I’ve rambled about my past 5 days, how are you doing? Are you suffering form any of the typical first-week afflictions? What are you doing to stay motivated? Have you found any tips or tricks that anyone else on the Whole30 can benefit from?
I love the “community” aspect of doing a Whole30, there are so many like-minded people working towards the same goal, it’s fantastic! I hope you’ll all stick with me throughout the entire 30 days. I can’t wait to hear how it went and what positive benefits you reap from the experience.
Don’t forget to check in and share along the way over on Facebook and Instagram. If you post any pics of anything related to your Whole30 on Instagram, be sure to use the #OPLwhole30 so I can follow along. I love seeing all of your photos.
Now this is what you’ve come here for, the Meal Plan for Week 2. I’ve been working hard to create some delicious new recipes to include in this week, and I think you’ll be pleased. My family loves them so that’s a good sign. I’ve got a few more that aren’t posted to the site just yet, but they are included in the Grocery List and will be up and ready before it’s time to cook them, so no worries there.
Once again, there are no snacks in the meal plan. By this point, you should have found the right quantity of food to tide you over from meal to meal, so snacking shouldn’t even be needed. However, if you do find yourself in a situation where you need to snack, be prepared with some carrot or cucumber sticks and a little Paleo Ranch. It really helps to keep you on track.
Also, as you’re probably aware of by now, I’m a huge fan of leftovers. Make enough dinner the night before so you can just eat leftovers for lunch and not have to worry about planning and preparing an extra 7 meals each week. Trust me, it takes a huge load off your shoulders to just eat leftovers.
** “Quantity Disclaimer” if you’re new around here**
My meal plan and subsequent grocery list is intended for my family of 5. Yes, we eat a lot of eggs, yes, we go through a lot of food. These quantities are intended for 4.5 people (our 4-year-old doesn’t eat a full portion… yet), so if you don’t need to prepare for that many people, adjust accordingly so you’re not working too hard or wasting any food.
Whole30 Weekly Meal Plan: Week 2
|Day 8||Scrambled Eggs, Bacon, 1/2 Bell Pepper||Leftover Creamy Lemon Chicken||Stuffed Peppers|
|Day 9||Mini Sweet Potato Souffle, Fried Eggs, Fresh Seasonal Fruit||Leftover Stuffed Peppers||Chicken Nuggets with Balsamic Ketchup & Crispy Bacon Broccoli|
|Day 10||Fried Eggs & Jalapeño Poppers (1/2 batch)||Crispy Chicken Salad (using leftover Chicken Nuggets)||Sloppy Joes & Simple Green Beans1|
|Day 11||Spicy Scrambled Egg Hash||Leftover Sloppy Joes & Green Beans||Chicken Bacon Ranch Skillet & Asparagus Potato Hash|
|Day 12||Fried Eggs & Leftover Asparagus Potato Hash||Leftover Chicken Bacon Ranch & Fresh Veggies||Bacon Bison Chili|
|Day 13||Eggs in a Nest||Leftover Bacon Bison Chili||Chicken Broccoli Bake|
|Day 14||Fiesta Scrambled Eggs & Country Potatoes||Leftover Chicken Broccoli Bake||Minestrone Soup|
Meal Plan Notes:
1 Simple Green Beans – No written recipe: Boil a large pot of salted water, add as many green beans as you want (make sure to cook enough for leftovers), boil for 2-3 minutes, strain water, drizzle a little olive oil and sprinkle with a little salt. Serve hot.
The Week 2 Meal Plan, at a glance:
Week 2 Meal Planning Prep Tips:
- Wash and cut all produce at the beginning of the week:
- Wash all produce in a water bath with a bit of vinegar and let dry before refrigerating them.
- Peel/slice/dice all vegetables and store them in food storage containers in the refrigerator. For soup and chili ingredients, portion them out separately so they are ready to dump in the pot without any extra measuring or cutting.
- Carrots, peppers, and potatoes should be stored in water to keep them from drying out and browning. Brussels sprouts should be stored in a dry container. This will drastically cut down on meal prep time each evening and will allow you to have fresh veggies on hand if you need a quick snack between meals.
- Chop onions and peppers and store in food storage containers to quickly add them to eggs (for variety) or other dishes.
- Prepare bacon in advance and save your grease. Not only should you always be doing this, but you’ll need it for the Crispy Bacon Broccoli.
- For Country Potatoes, bake and refrigerate the potatoes at least 1 day in advance. This is crucial to the recipe and will also save you time in the morning.
- Prepare Jalapeño Poppers at least a day in advance so you can just heat them up in the morning.
- Separate meat portions into food storage bags so that you can just grab a bag of exactly what you need.
- Prepare lunches from leftovers the night before so you can just grab it and go the next day.
Meal Plan Week 2 Grocery List
Please note that this grocery list is for 2 adults and 3 children. If you will not be feeding 5 people, adjust the recipes and grocery list accordingly. Also, this Grocery List doesn’t include any snacks since they’re not included in the Meal Plan. Add some extra produce to account for your own snacks.
- 8 Bell Peppers
- 1 Yellow Onions
- 2 Shallots
- 5 Sweet Potatoes
- 4 lb White Potatoes
- 1 bunch Bananas
- 7 Jalapeño or Fresno Peppers
- 1 Lemon
- 2 Limes
- White Mushrooms
- Green Beans (as much as your family will eat + some for leftovers)
- 1 bunch Asparagus
- 2 Zucchini
- Carrots (for snacks)
- Celery (for snacks)
- Cucumbers (for snacks)
- 4 heads Broccoli
- Seasonal Fruit of choice (enough for one breakfast)
- Dill (fresh or freeze-dried)
- 1 bulb Garlic
- Mixed Salad Greens
- 1 Apple
- 2 Plum Tomatoes
- 6 dozen Eggs
- 1 Frozen Spinach
HERBS / SPICES
- Baking Soda
- Bay Leaves
- Ground Nutmeg
- Chili Powder
- Chipotle Pepper
- Cayenne Pepper
- Dried Parsley
- Smoked Paprika
- Black Pepper
- Garlic powder
- Onion powder
- 4-1/2 lb Bacon
- 3 lb Ground Beef
- 1 lb Ground Bison (or an extra lb of ground beef)
- 3 large Chicken Breasts
- 14 Chicken thighs (boneless, skinless)
- 1-1/2 lb Chorizo
- 1/3 cup Pecans
- 1/2 cup raw cashews
- 1/3 cup Flax seeds
- Coconut Oil
- 4 cups Olive Oil
- Unsweetened Shredded Coconut
- Nutritional Yeast
- Arrowroot Starch
- (3) 4 oz can Diced Jalapeños
- (5) 14 oz can Diced Tomatoes
- (4) 6 oz cans Tomato Paste
- 1-1/3 cup Balsamic Vinegar (no added sugar)
- Can of Black Olives
- Yellow Mustard
- 1 can Full-Fat Coconut Milk
- 28 oz carton Chicken/Vegetable broth (no added sugar)
Get the rest of the Weekly Meal Plans here: