Whole 30 Weekly Prep
Today I spent some time prepping for the upcoming week. I didn't
prep for every day, but I have my lunch made for the next two days, plus
dinner marinating for tomorrow and veggies cut for Tuesday.
For tomorrow's and Tuesday's lunch, I made Mexican Tuna Boats. I used Wild Planet Tuna that I found at Kroger. It wasn't cheap considering the price of other tuna, but I love Wild Planet's sustainability approach and conservation work they do for the planet. I will gladly pay more for a company that helps the planet.
I will post the recipe below for the Mexican Tuna Boats.
The prep took a long time and I didn't do the whole week. I'm not sure if once I have a system down, it will go quicker, but I was pretty tired by the time I got done.
Tomorrow night we will be having a flank steak and salad. I made the marinade tonight so the steak can sit over night in it. I also made a basic mayo with olive oil, eggs, mustard powder and lemon juice.
Tuesday, I will make my lunch for Wednesday, Thursday and Friday which will be a spinach frittata. I have already cut the onion and tomato for it, so I will save some time for that. Tuesday I will also pick up my halibut and salmon for later in the week. I will be buying that from a local fishery.
So there are the few things I did for prep today. I also measured myself and weighed myself today. I am embarrassed to admit that I weighed 10 lbs heavier than I thought so this program could not have come at a better time. I am now going to enjoy my last glass of red wine for the next 30 days. I will leave you with the Mexican Tuna Boats recipe.
For tomorrow's and Tuesday's lunch, I made Mexican Tuna Boats. I used Wild Planet Tuna that I found at Kroger. It wasn't cheap considering the price of other tuna, but I love Wild Planet's sustainability approach and conservation work they do for the planet. I will gladly pay more for a company that helps the planet.
The prep took a long time and I didn't do the whole week. I'm not sure if once I have a system down, it will go quicker, but I was pretty tired by the time I got done.
Tomorrow night we will be having a flank steak and salad. I made the marinade tonight so the steak can sit over night in it. I also made a basic mayo with olive oil, eggs, mustard powder and lemon juice.
Tuesday, I will make my lunch for Wednesday, Thursday and Friday which will be a spinach frittata. I have already cut the onion and tomato for it, so I will save some time for that. Tuesday I will also pick up my halibut and salmon for later in the week. I will be buying that from a local fishery.
So there are the few things I did for prep today. I also measured myself and weighed myself today. I am embarrassed to admit that I weighed 10 lbs heavier than I thought so this program could not have come at a better time. I am now going to enjoy my last glass of red wine for the next 30 days. I will leave you with the Mexican Tuna Boats recipe.
Mexican Tuna Boats
Author: Whole 30 Cookbook
Prep time:
Total time:
Serves: 2
Ingredients
- 1 avocado, pitted and peeled
- 2 cans (5 oz. each) tuna, drained
- 3 green onions, thinly sliced
- Juice of 1.5 limes
- ½ jalapeno, minced
- 1 TBS minced cilantro
- ½ tsp chili powder
- ½ tsp salt
- ⅛ tsp black pepper
- 1 head of endive, separated into leaves
Instructions
- In a medium bowl, mash the avocado with a fork, leaving it slightly chunky
- Add the tuna to the bowl, flaking it apart with a fork and Mix to combine with the avocado
- Add the onions, juice of 1 lime, jalapeno, cilantro, chili powder, saltm and pepper. Mix well
- Spoon the tuna mixture into the endive leaves
- Sprinkle a dusting of chili powder
- Squeeze the juice from the remaining lime over the top and serve
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