Skip to Content

Whole30 Meal Plan + Grocery Lists

Please share:

Last Updated on August 27, 2021

This Whole30 Meal Plan was originally created in 2016… it’s been updated on January 1st 2020.

This Whole 30 meal plan is free on this page – it’s also available as an eBook to easily print or view as a PDF. You can order the eBook here for $10.

The Whole30 is a 30 day plan for eating only food that is void of grains, sugars, legumes, soy, dairy and alcohol. It’s easy to consider the Whole30 as strict paleo but with slightly more restrictions.

With the Whole30 you’re advised to not count calories. When you’re all done with the program you should plan on strategically reintroducing non-Whole30 compliant foods. This will help you determine which foods negatively impact your body and allow you to track the effects of certain foods.

4-Week Reset Meal Plan eBook

What the PDF pages look like in the Whole30 Meal Plan eBook

Whole30 Meal Plan PDF
Buy PDF Whole30 Meal Plan
Whole30 PDF Plan

The screenshots above are a sneak peek into the PDF Meal Plan (an easy way to view all of the recipes, shopping lists, and instructions). The meal plan is also available on this post for free. Click here to purchase the PDF (print ready) meal plan.


Your Entire Whole 30 Meal Planning Guide (FREE)

This meal plan will help you prepare the right strategy to help you along your journey. You also have access to the right grocery lists you need to make things as easy as possible. In this post you’ll better understand how the right Whole30 food list and plan can make everything easier.

Want to compare with a Paleo Meal PlanClick here to check it out.


Whole30 Meal Plan (week 1)

Taco Salad
Brussels Sprouts
Paleo Egg Muffins

Breakfast

Fried Eggs, Sweet Potato Hashbrowns1, and Breakfast Sausage Patties

Lunch

Chicken Bacon Salad w/ Olive Oil and Balsamic Vinegar

Dinner

Taco Salad

Breakfast

Aidell’s Sausage (or other Whole30-approved sausage), Sauerkraut, and Bell Peppers2

Lunch

Leftover Taco Salad

Dinner

50/50 Bacon Bison Burgers & Skillet Sweet Potatoes

Breakfast

Egg Muffins

Lunch

Leftover 50/50 Bacon Bison Burgers

Dinner

Coconut Curry Chicken w/ Cauliflower Rice3 & Egg Drop Soup

Breakfast

All-Day Frittata

Lunch

Leftover Coconut Curry Chicken

Dinner

Beefy Ratatouille

Breakfast

Fried Eggs, Sweet Potato Souffle, & “Baked” Cinnamon Apples

Lunch

Chicken Bacon Salad w/ Olive Oil and Balsamic Vinegar

Dinner

Creamy Lemon Artichoke Chicken

Meal Plan Notes (week 1)

1 Sweet Potato Hashbrowns – No written recipe for this, just take a peeled sweet potato, shred it in the food processor (or with a box grater) and cook it in a hot skillet with a small amount of coconut oil until they are soft with crispy edges, then season with salt and pepper to taste.

2 Sausage, sauerkraut, and peppers – Chop up 1 sausage into bite-size pieces and slice a bell pepper. Cook all 3 ingredients in a hot skillet with a small bit of bacon grease until cooked through and hot.

3 CauliRice – I prefer to rice my cauliflower (run it through a blender or food processor until it’s crumbly and small – like rice), toss with a small amount of olive oil (just enough to coat), then roast it at 400°F until lightly browned and fragrant, about 20-25 minutes. Make a large batch ahead of time and then just reheat as needed.

4 Bacon Balsamic Brussels Sprouts – Leave out the dried cranberries, because it can be fairly difficult to find any that are sweetened with just fruit juice. Use a balsamic that is just vinegar, not sweetened with added sugars.

5 Pork Scramble – Take a few pieces of the leftover pork shoulder and chop up, then add to some scrambled eggs, and toss in some diced onions and peppers.

Meal Planning Prep Tips (week 1)

  • 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. 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.
  • Cook enough bacon at the beginning of the week to add to salads or eat with breakfast so you don’t have to cook it every day. Bacon reheats well. Be sure to reserve the bacon grease to use a cooking fat throughout the week.
  • Prepare a large batch of CauliRice at the beginning of the week and store in the refrigerator until ready to use.
  • 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.

Shopping List (week 1)

  • 7 Apples
  • Small bag of Grapes
  • 4 Bell Peppers (not green)
  • 1 Hot Pepper (your preference)
  • 8 Yellow Onions
  • 3 bulbs Garlic
  • 7 Sweet Potatoes
  • 3 Beets
  • 1 bunch Bananas
  • Mixed Salad Greens
  • 5 lb bag Carrots
  • 3 Cucumbers
  • 2-3 lb Brussels Sprouts
  • 1 large Eggplant
  • 2 Zucchinis
  • 10 Plum Tomatoes
  • 2 Limes1 Lemon
  • 2 heads Cauliflower
  • 2 heads Broccoli
  • 1 head Iceberg Lettuce
  • Romaine Lettuce
  • 3 Avocados
  • 1 bunch Chives
  • 1 jar Sauerkraut (we love Bubbies)
  • Salsa (no added sugar)
  • 7 Dozen Eggs
  • Ghee
  • Sea Salt
  • Black Pepper
  • Ground Cinnamon
  • Ground Nutmeg
  • Ground Ginger
  • Dried Basil
  • Garlic Powder
  • Onion Powder
  • Smoked Paprika
  • Dried Parsley
  • Dried Mustard
  • Cayenne Pepper
  • Chili Powder
  • Cumin
  • Oregano
  • Red Pepper Flakes (optional)
  • Mild Yellow Curry Powder
  • 3 lb Bacon
  • 2 lb Chorizo Sausage
  • 1 lb Ground Pork
  • 6-7 lb Pork Shoulder
  • 4 lb Ground Beef
  • 3 lb Chicken Tenders
  • 1 Whole Chicken
  • 12 Chicken Thighs (boneless, skinless)
  • 1 pkg Aidell’s Chicken Apple Sausage
  • 3 cups Olive Oil or Avocado Oil
  • Coconut Oil
  • 3 cups Balsamic Vinegar (no added sugar)
  • 1 can Black Olives
  • 3 cans Full-Fat Coconut Milk
  • 10 cups Chicken Stock (no added sugar)
  • 2 (8 oz) cans Tomato Sauce
  • 1 (6 oz) can Tomato Paste
  • 1 (28 oz) can Diced Tomatoes
  • Arrowroot Starch
  • Pecans
  • Almonds
  • Sunflower Seeds, shelled
  • Flax Seeds
  • Unsweetened Shredded Coconut
  • 32oz Artichoke Hearts (in water only, no flavors)
4-Week Reset Meal Plan eBook

Whole 30 Meal Plan (week 2)

You’ve made it past week 1, congratulations! Typically, the first week is always the most difficult, 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.

Also, as you’re probably aware of by now, leftovers play a big part in these meal plans. 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. This will take a huge load off your shoulders and make the Whole30 much more enjoyable.

Stuffed Peppers
Sloppy Joes
Country Potatoes & Fiesta Eggs

Breakfast

Scrambled Eggs, Bacon, 1/2 Bell Pepper

Lunch

Leftover Creamy Lemon Chicken

Dinner

Stuffed Peppers

Breakfast

Mini Sweet Potato Souffle, Fried Eggs, Fresh Seasonal Fruit

Lunch

Leftover Stuffed Peppers

Dinner

Chicken Nuggets with Balsamic Ketchup & Crispy Bacon Broccoli

Breakfast

Fried Eggs & Jalapeño Poppers (1/2 batch)

Lunch

Crispy Chicken Salad (using leftover Chicken Nuggets)

Dinner

Sloppy Joes & Simple Green Beans1

Breakfast

Spicy Scrambled Egg Hash

Lunch

Leftover Sloppy Joes & Green Beans

Dinner

Chicken Bacon Ranch Skillet & Asparagus Potato Hash

Breakfast

Fried Eggs & Leftover Asparagus Potato Hash

Lunch

Leftover Chicken Bacon Ranch & Fresh Veggies

Dinner

Bacon Bison Chili

Breakfast

Eggs in a Nest

Lunch

Leftover Bacon Bison Chili

Dinner

Chicken Broccoli Bake

Meal Plan Notes (week 2)

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.

Meal Planning Prep Tips (week 2)

  • 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.

Shopping List (week 2)

  • 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

  • 1 Frozen Spinach
  • 6 Dozen Eggs
  • Baking Soda
  • Bay Leaves
  • Cinnamon
  • Ground Nutmeg
  • Chili Powder
  • Chipotle Pepper
  • Cayenne Pepper
  • Salt
  • Cumin
  • Dried Parsley
  • Oregano
  • Basil
  • Smoked Paprika
  • Black Pepper
  • Garlic powder
  • Onion powder
  • Allspice
  • 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)
4-Week Reset Meal Plan eBook

Whole30 Meal Plan (week 3)

Halfway there!! How are you doing? Are things getting any easier for you? You should be past the hard part and be well on your way to change and healing in your body. I hope you’re starting to feel the positive effects of the Whole30 by now. If not, you will soon, I promise.

If you find that you eat more than you planned at dinner, and don’t have any leftovers, my fallback is always Chicken Salad, tuna salad, egg salad, or a simple green salad. Something simple and easy, and you can’t go wrong with any of those. I didn’t include ingredients in the Grocery List for these extras, but maybe something to keep on hand just in case, you know?

Also, Week 3 and 4 will have 8 days each, rather than 7, to make sure there are a full 30 days in this 4-week meal plan.

Paleo Minestrone Soup
Strawberry Yogurt
Egg Salad

Breakfast

Fried Eggs, Bell Pepper Sticks, Leftover Country Potatoes

Lunch

Leftover Minestrone Soup

Dinner

50/50 Bacon Bison BurgersSkillet Sweet Potatoes

Breakfast

Fried Eggs, Mini Sweet Potato Souffle

Lunch

Leftover Taco Salad

Dinner

Paleo Spaghetti Sauce and Zoodles

Breakfast

Aidells Sausage, Sauerkraut, Bell Peppers1

Lunch

Chicken Bacon Salad with Hard-Boiled Eggs from the Easy Egg Salad and Chicken Thighs; Olive Oil and Vinegar Dressing

Dinner

Smokey Bacon Chicken ThighsBacon Balsamic Brussels Sprouts

Meal Plan Notes (week 3)

1 Sausage, sauerkraut, and peppers – No written recipe: Chop up 1 sausage into bite-size pieces and slice a bell pepper. Cook all 3 ingredients in a hot skillet with a small bit of bacon grease until cooked through and hot.

Meal Planning Prep Tips (Week 3):

  • 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 Chicken Noodle Soup, Beef Stew, and Taco Salad ingredients, portion them out separately so they are ready to dump in the pot without any extra measuring or cutting the night of.
    • 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.
  • ALWAYS save your bacon grease. It’s a great cooking fat and is needed for the Easy Peasy Chicken Thighs.
  • Prepare the Eggs In A Nest, Egg Muffins, and Mini Sweet Potato Souffles in advance. All will store well in the fridge and reheat in the microwave just fine. Or they taste just as good cold or at room temp, whatever your preference.
  • Make a couple extra hard-boiled eggs so you can have some for the Chicken Bacon Salad.
  • 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.

Shopping List (week 3)

  • 6 Bell Peppers
  • 1 Hot Pepper
  • 8 Yellow Onions
  • 7 Apples
  • 10 Sweet Potatoes
  • 1 Banana
  • 1 Lemon
  • 2 Limes
  • 1 bulb Garlic
  • 3-4 Avocados
  • Mixed Salad Greens
  • Romaine Lettuce
  • Iceberg Lettuce
  • 3-4 Tomatoes
  • 6-7 large Zucchini
  • 5 lb bag of Carrots
  • 2-3 Cucumbers
  • 1 bunch Skinny Asparagus
  • 1 head Cauliflower
  • 2 small heads Broccoli
  • 3-4 lb Brussels Sprouts
  • 2-3 Beets
  • Grapes
  • Celery
  • Chives (freeze dried is fine)
  • Sauerkraut
  • Salsa (no added sugar)
  • 1 small bag Frozen Strawberries
  • 6 Dozen Eggs
  • Sea Salt
  • Ground Black Pepper
  • Ground Cinnamon
  • Ground Nutmeg
  • 1 Vanilla Bean
  • Ground Mustard
  • Garlic Powder
  • Onion Powder
  • Italian Seasoning
  • Smoked Paprika
  • Parsley
  • Basil
  • Cayenne Pepper
  • Chipotle Powder
  • Red Pepper Flakes
  • Chili Powder
  • Cumin
  • Oregano
  • Baking Powder
  • Baking Soda
  • 7 lb Grass-Fed Beef
  • 1.5 lb Beef Stew Meat
  • 2 lb Chorizo
  • 1 lb Ground Pork
  • 3.5 lb Uncured Bacon
  • 1 pkg Aidells Chicken Apple Sausage
  • 1 (3-4 lb) Whole Chicken (or chicken pieces)
  • 14 Chicken Thighs (bonesless, skinless)
  • At least 3 cups Olive Oil
  • Coconut Oil
  • Pecans
  • Blanched Slivered Almonds
  • Sunflower Seed Kernels (raw)
  • Flax Seeds
  • Unsweetened Shredded Coconut
  • Balsamic Vinegar
  • 4 cans Full-Fat Coconut Milk
  • 1 can Black Olives
  • 2 (8 oz) can Tomato Sauce
  • 1 (6 oz) can Tomato Paste
  • 1 (28 oz) can Diced Tomatoes
  • 24 oz Beef Broth (no added sugar)
  • 1 small can/carton Chicken or Vegetable broth (no added sugar)
  • 14 oz can Artichoke Hearts (in water)
  • 1 small jar Dill Pickles (no sugar added)
  • Arrowroot, Tapioca, or Potato Starch
  • Nutritional Yeast
  • Fruit-Juice Sweetened Dried Cranberries (can leave out if you can’t find juice-sweetened)
4-Week Reset Meal Plan eBook

Whole 30 Meal Plan (week 4)

The home stretch! Week 3 is over and now there are only 8 days left. At the end, on Day 31, you’ll probably want to reward yourself. The problem with that mentality is that “reward” is almost always synonymous with “food”. We often think “Wow, I did such a great job, I deserve some ice cream” and that basically defeats the purpose.

So rather than a food-related reward for working so hard the last 30 days, why not reward yourself with something you’ve been wanting. This doesn’t have to be something tangible, just whatever you want. Could be a weekend trip, a new pair of pants, a relaxing night with no cooking/cleaning (that’s what kids are for, right?). You get the idea.

Asparagus Potato Hash
Guacamole
Beefy Ratatouille

Breakfast

Fried Eggs & Breakfast Sausage

Lunch

Leftover Smokey Bacon Chicken Thighs & Mixed Greens Salad1

Dinner

Chicken Broccoli Bake

Breakfast

Leftover Salmon Cakes with Fried Eggs

Lunch

Chicken Bacon Salad

Dinner

Paleo Spaghetti Sauce & Zucchini Noodles

Breakfast

Sweet Potato Souffle, Fried Eggs, & “Baked” Cinnamon Apples

Lunch

Leftover Spaghetti (make fresh Zucchini Noodles)

Dinner

Beefy Ratatouille

Breakfast

Scrambled Eggs, Bacon, & 1/2 Bell Pepper

Lunch

Leftover Beefy Ratatouille

Dinner

Creamy Chicken “Noodle” Soup

Breakfast

Fiesta Scrambled Eggs & Fresh Fruit

Lunch

Leftover Pork Shoulder

Dinner

Cinnamon Lemon Pepper Chicken & Best Roasted Veggies

Meal Plan Notes (week 4)

1 Mixed Greens Salads – No written recipe: ‘Spring mix’ greens tossed with sliced carrots, cucumbers, bell peppers, and chopped apples. Top with a simple dressing of olive oil and balsamic vinegar, salt and pepper to taste.

Meal Planning Prep Tips (Week 4):

  • 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.
    • Chop onions and peppers and store in food storage containers to quickly add them to eggs (for variety) or other dishes.
  • Egg Muffins and Mini Sweet Potato Souffles in advance. Both will store well in the fridge and reheat in the microwave just fine. Or they taste just as good cold or at room temp, whatever your preference.
  • Make chicken for the Chicken Bacon Ranch in advance so you can just reheat and eat in the morning.
  • Make a couple hard-boiled eggs in advance so you can have some for the Chicken Bacon Salad.
  • Prepare lunches from leftovers the night before so you can just grab it and go the next day.

Shopping List (week 4)

  • 6 Red Peppers
  • 2 Jalapeno Peppers
  • 3 Yellow Onions
  • 1 Red Onion
  • 1 Shallot
  • 1 small bunch Celery
  • 7 Lemons
  • 5 Avocados
  • 1 head Iceberg Lettuce
  • 8-10 Yukon Gold Potatoes
  • 12 Sweet Potatoes (all similar diameter, if possible)
  • 4-5 Red Potatoes
  • 1 bundle Thin Asparagus
  • 1 bunch Bananas
  • 9 Sweet Apples
  • Grapes
  • Fresh Fruit of choice
  • Chives
  • 12 Cherry Tomatoes
  • 7 Plum Tomatoes
  • 3 bulbs Garlic
  • Mixed Salad Greens (like Spring Mix)
  • Small bag of Carrots
  • 2 Cucumbers
  • 4 heads Broccoli
  • 1 head Cauliflower
  • 12-15 medium Brussels Sprouts
  • 3 Beets (any color)
  • 1 lb Tomatillos
  • 2 large Peaches
  • 8-10 large Zucchini
  • 1 small Eggplant
  • Dill
  • Cilantro
  • 7 Dozen Eggs
  • Ghee
  • Garlic Powder
  • Onion Powder
  • Oregano
  • Basil
  • Italian Seasoning
  • Smoked Paprika
  • Black Pepper
  • Parsley
  • Cayenne Pepper
  • Sea Salt
  • Red Pepper Flakes
  • Baking Powder
  • Baking Soda
  • Cinnamon
  • Nutmeg
  • Ginger
  • 1 Vanilla Bean
  • 1 lb Ground Pork
  • 3 lb Ground Beef
  • 1 lb Chorizo
  • 1 (6-7 lb) Pork Shoulder (pork butt)
  • 2 lb Chicken Tenders
  • 6 Chicken Breasts (boneless, skinless)
  • 8 Chicken Thighs (boneless, skinless)
  • 3-4 lb Whole Chicken
  • 3 lb Uncured Bacon
  • 16 slices Applegate Turkey Cold Cuts
  • 6 (6 oz) Wild Caught Mahi Mahi Filets
  • 8-10 oz Wild Caught Salmon Filet
  • Hot Sauce
  • White Vinegar
  • Apple Cider Vinegar
  • Olive Oil
  • Balsamic Vinegar
  • 3 cans Full-Fat Coconut Milk
  • Pecans
  • Flax Seeds
  • Coconut Oil
  • Unsweetened Shredded Coconut
  • Roasted Cashews
  • Coconut Butter
  • Almond Flour
  • Potato Starch
  • Nutritional Yeast
  • 3 (8 oz) can Tomato Sauce
  • 1 (28 oz) can Diced Tomatoes
  • 1 (6 oz) can Tomato Paste
  • 1 can or carton Chicken Stock (no added sugar)
4-Week Reset Meal Plan eBook

Please share:

Lynette

Sunday 1st of August 2021

Should I cut the recipes in half as there are only 2 of us?

Kendra Benson

Sunday 1st of August 2021

Yes, that would work perfectly :)

Nina Cawthon

Wednesday 9th of September 2020

Is this shopping list and meal plan only for 1 person? I have a family of 4 and I'm trying to figure out how much I need to buy! Thanks for this list everything looks amazing!

Marie Brooks

Friday 17th of July 2020

My friend is already following the Whole 30 meal plan and the results which he is getting have convinced me to go for it too. He was suffering from obesity issues but now he is muscular. I have purchased this eBook only for ten dollars. I have promised myself to work on each instruction present in this book to get the required physical shape. I am pretty sure that following this diet plan would provide me what I want.

Jessica LoPresti

Wednesday 15th of January 2020

So far I'm really enjoying this meal plan, my kids are even eating pretty much everything. One note in the paid download, week two grocery list does not include the meat section. I tried to figure it out since I did not have my computer to come to this page, but I'm getting ready for my third grocery trip this week because I missed some meat. It also does not remind you to check your level of light olive oil for the mayo since that is only good for one week and it needs to be made again.

Jacklynn

Tuesday 7th of January 2020

Do you have the shopping lists that are recalculated for 2 people?