Meal Plan / Week 17 July 2019

During the second week of this Whole Life Challenge, we decided to challenge ourselves by adhering to the Performance nutrition guidelines. Basically, in addition to no dairy, sugar, or wheat we eliminated beans, corn, white potatoes, and rice from our diet. We ate a LOT of vegetables and learned that we need to double the protein in every recipe to keep satiated and to avoid snacking between meals. My favorite recipes from this week are the Braised Chicken and Vegan Chia Pudding, which my husband used homemade cashew milk to prepare. So fresh, naturally sweet, and delicious!

One other note: I generally adhere to a low-FODMAP diet due to digestion and tummy troubles; that’s a major reason why you’ll never find garlic, onion (other than the green sections of green onions), or cauliflower in any of my recipes. And the only time you’ll see wheat is in a recipe I’ve prepared for my kids. These foods just don’t agree with me, so we avoid them. Even with these restrictions, I sometimes still suffer discomfort. This week was different – I had no issues whatsoever. Even though the Performance nutrition guidelines are quite restrictive, they seem to help me feel better.

Vegan Chia Pudding

Breakfast – This recipe is easy to prep at night to enable a fast or on-the-go breakfast in the morning. We used homemade cashew milk that my husband made, but you could easily use canned coconut milk or other non-dairy milk to make this Vegan Chia Pudding.

Turkey and Green Beans Stir Fry

Sunday- This Turkey and Green Beans Stir Fry was a fast and easy mid-week dinner; we served the ground turkey and green beans with a delicious Swiss Chard recipe we’ve shared before.

Sesame Chicken Salad

Monday – Hands down, this is one of my favorite salads ever! The veggies are cool and crisp, the dressing is a wonderful blend of sesame, ginger, and coconut aminos, and the grilled chicken has that awesome warm, slightly charred, flavor. This Sesame Chicken Salad is so good!

Tomatillo Avocado Salsa

Tuesday – This is a smoky and tangy Spicy Tomatillo Avocado Salsa that combines roasted and fresh tomatillos with avocado and fresh jalapeno. You can dial the spice up or down based on the amount of jalapeno you include.

Braised Chicken and Sweet Potatoes

Wednesday – We ad libbed on these Braised Chicken and Sweet Potatoes by replacing prunes and honey with dates and farmer’s market-fresh plums and pluots. The resulting savory-and-sweet combo was outstanding!

Paleo Sweet Potato Chili

Thursday – Though the original recipe called for ground beef, we opted for ground turkey for our Paleo Sweet Potato Chili. This recipe turned out VERY spicy, so you may want to dial down the amount of chili powder you include if you’re looking for less spice.

Vegan Carrot Cake Bread

Sweet – Naturally sweetened with applesauce, carrots, and raisins, and with a great crunch from toasted walnuts, this quick Vegan Carrot Cake Bread is also grain-free and vegan.


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