Week 1

*recipe below

Day 1

Breakfast

½ grapefruit

Blueberries

Boiled egg

Coffee

Lunch

Lemon Pepper Chicken*

Steamed Yellow Squash with clarified butter

Water

Dinner

Lemon Pepper Chicken

Boiled turnips with clarified butter

Baked cabbage*

Water

Snack

Cup of herbal tea

Fruit

Day 2

Breakfast

½ grapefruit

½ cantaloupe

¼ cup blueberries

Coffee

Lunch

Baked sweet potato w/ clarified butter

Cucumber slices

Water

Dinner

Chicken Rosemary*

Baked okra*

Salad with Dressing 101*

Water

Snack

Herbal tea

Fruit

Day 3

Breakfast

2 egg omelet*

½ grapefruit

Coffee

Lunch

Chicken Rosemary Shred*
Cucumber

Water

Dinner

Spaghetti Sauce*

Spaghetti squash

Salad w/ dressing 101

Water

Snack

Herbal tea

Fruit

Day 4

Breakfast

Boiled egg

½ grapefruit

Watermelon

Coffee

Lunch

Spaghetti Sauce

Spaghetti squash

Cucumber

Water

Dinner

Cashew Chicken*

Fruit Salad

Water

Snack

Herbal tea

Fruit

Day 5

Breakfast

Sunbutter

Apple Slices

Coffee

Lunch

Cashew Chicken

½ grapefruit

Water

Dinner

Hamburger Steak*

Baked Brussel sprouts

Salad w/dressing 101

Water

Snack

Herbal tea

Fruit

Day 6

Breakfast

2 egg omelet

½ grapefruit

Blueberries

Coffee

Lunch

Boiled Shrimp

Sautéed Cabbage

Green Salad w/dressing 101

Water

Dinner

Shrimp Scampette*

Grilled asparagus

Fruit salad

Water

Snack

Herbal tea

Fruit

Day 7

Breakfast

Large fruit salad w/coconut milk

Coffee

Lunch

Seasoned roast beef

Small baked potato w/clarified butter

Green salad

Water

Dinner

Roast Beef Rollups*

Sweet potato fries

Water

Snack

Herbal Tea

Fruit

RECIPES

You will quickly figure out that I am not a chef 

Lemon Chicken

Add 3 tablespoons of clarified butter to non-stick skillet. Season boneless chicken breasts with lemon pepper. Brown chicken in skillet. Remove chicken from skillet and place in baking dish. Pour any juices from the skillet over the chicken. Thinly slice a lemon and place slices on the chicken. Cover and bake at 400 for about 30-45 minutes or until chicken is cooked through.

Baked Cabbage

Slice a head of cabbage starting from the side opposite the stem in 1/2 slices. Place each piece on a parchment paper covered baking sheet. Drizzle with butter or olive oil. Sprinkle a tablespoon of caraway seeds over the cabbage. Salt and pepper to taste. Bake at 375 until edges of cabbage begin to brown.

Rosemary Chicken:

 Saute one clove garlic minced and 1 tablespoon of rosemary in 2 tablespoons of clarified butter. Add chicken breasts and brown. Remove chicken to baking dish. Pour the drippings from the skillet over the chicken. Bake until done.

Rosemary Chicken, Baked Cabbage, Roasted head of garlic

Baked Okra

Completely thaw a bag of cut okra. Toss okra with olive oil. Place in a 375 degree oven on a parchment paper lined baking sheet. Stir occasionally while okra browns to your taste.

Dressing 101

This is not exactly Whole30® approved, but it's very close. I got this recipe from the Marilu Henner diet book.
Add equal parts of balsamic vinegar, olive oil and brown mustard. Mix well and chill.

2 Egg Omelet
This can be done in a skillet, omelet pan or in a Belgium waffle maker. It is a basic omelet made with pasteurized eggs. I add grilled onions, sauteed mushrooms and sometimes spinach to mine. You can add any approved veggies to yours. If making in the waffle maker, I pour in the eggs, immediately add the veggies, close the lid and cook until it stops steaming. Remove and fold. I top mine with homemade salsa. 

Salsa
1 can of fire roasted organic tomatoes (can use any type)
1/4 small onion
Juice of 1 lime
1/4 cup fresh cilantro
1 -2 jalapeños

 2 cloves garlic minced 

1/4 teaspoon ground cumin

Place everything in a blender until chopped.Will keep in fridge for a couple of weeks.

Chicken Rosemary Shred

Shred leftover Chicken Rosemary. Mix with cauliflower rice. Add 2 tablespoons of clarified butter and mix. Add in any other chopped veggies desired. (I add onion and mushrooms). Mix. Microwave just until warm.

Spaghetti Sauce

Brown ground beef. Add 2 cans of diced roasted tomatoes, 2 cloves of garlic minced, 1 tablespoon of oregano, 1 teaspoon basil, ¼ teaspoon fennel, simmer 30 minutes. Serve over spaghetti squash. Cook spaghetti squash by cutting it in half lengthwise. Scoop out seeds. Place cut side down on a cookie sheet, poke several holes with a fork. Bake at 375 for about 30 minutes. Remove from oven and use a fork to scoop out squash. It will look like spaghetti.

Spaghetti and Spaghetti Squash

Cashew Chicken

 In a large skillet or wok saute, 2 - 3 chicken breasts that have been cubed, in small amount of coconut oil, add ½ can coconut milk,  ½ - 1 head of cabbage chopped in about 1 inch square pieces,  chopped onion  (not too small), ½ cup of cashews, 1 cup sliced mushrooms and simmer until chicken is done. Season with coconut amino (it’s kinda like soy sauce).

Cashew Chicken and Cucumbers w/Chili Lime Dip

Hamburger Steak

Saute sliced onion, sliced mushrooms and 2 cloves of garlic minced in 2 tablespoons of clarified butter. Shape ground beef into patties and place in baking dish. Top with onion mushroom mix. Bake.

Shrimp Scampette

Melt 2 tablespoons of clarified butter in baking dish. Add one bunch of green onions sliced. Place shrimp in pan and sprinkle with garlic salt and red pepper flakes to taste. Bake until done.

Shrimp Scampette with sauteed mushrooms and asparagus

Roast Roll-Up

Shred leftover roast. Slice one large onion. Mince one clove of garlic. Heat ingredients in a warm skillet until onion is clear. Place a large spoonful of roast mixture on lettuce leaf (Boston is best, I think, but any will do) and roll.