Roast broccoli for tomorrow's lunch. Cut sweet potatoes and arrange ingredients for tomorrow's dinner in the slow cooker.

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1 7-Day Meal Planner Day of Week Meal Time Saver Tip Sunday PREP DAY! Balsamic Ground Turkey & Apple Hash Make paleo mayo and homemade salad dressing if out. Also make cauliflower rice, and hard boiled eggs. Cut Smoked Salmon w/ Avocado & Brussels Sprouts vegetables for chicken enchiladas. Lastly, arrange ingredients for tomorrow's lunch and set aside spices for tomorrow's dinner. Chicken Enchiladas Monday Hardboiled Eggs w/ Fruit Chicken Burrito Bowl Balsamic Ground Beef over Roasted Red Pepper Roast broccoli for tomorrow's lunch. Cut sweet potatoes and arrange ingredients for tomorrow's dinner in the slow cooker. Tuesday Balsamic Ground Turkey & Apple Hash Chicken Sausage w/ Roasted Broccoli Slow Cooker Chicken and Sweet Potato Curry Chop/prep/assemble salad for tomorrow's lunch and make dressing. Arrange spices for tomorrow's dinner. Optional: scramble eggs for tomorrow s breakfast. Wednesday Scrambled Eggs w/ Kale or Fruit Thai Shrimp Salad Beef Taco Salad Prepare ingredients for tomorrow's lunch salad. Thursday Paleo Granola' or Leftover Turkey Hash Leftover Chicken Curry over Greens Tuna Patties w/ Lemon Aioli Prepare ingredients for tomorrow's dinner. Friday Saturday Fried Eggs w/ Bacon & Sautéed Greens Thai Shrimp Salad Slow Cooker Pork Carnitas Apple w/ Almond Butter & Prosciutto Egg Salad Lettuce Wraps Sloppy Joe Bowls Make egg salad for tomorrow's lunch. Cut sweet potatoes for tomorrow's breakfast.

2 Produce Grocery List 1 lemon (2 if out of mayo) 6 limes matchstick carrots 1 large jalapeno 1 cucumber 1 head cauliflower 1 large bunch of kale 5 avocados 3 red onions 4 green peppers 1 orange bell pepper 6 red bell peppers 1 large bag of spinach 3 heads of romaine (6 cups chopped + lettuce wraps) 2 heads of broccoli 2 large sweet potatoes + 1 medium sweet potato 2-4 russet potatoes 2 yellow onions 3-4 tomatoes 1 apple (add any additional for snacks) garlic (if out) Notes Fresh Herbs parsley cilantro optional: fresh dill Spices paprika cayenne pepper dried basil turmeric Himalayan pink salt dried oregano Condiments pickle relish apple cider vinegar rice vinegar sesame oil Red Thai curry paste balsamic vinegar Beef 3 lbs ground beef (3 packages) Pork prosciutto 1 lb bacon 3-4 lb pork shoulder Fish 4 oz smoked salmon shrimp (if out - need 1 lb) Poultry 2 dozen eggs 6 chicken breasts 1 package Aidell's Chicken & Apple Sausages (if out) *can be found at Target, Costco and some grocery chains. Packaged Goods nuts/seeds/dates/dried fruit for paleo granola (if out) cashews (1/3 c) almond butter medjool dates Canned Goods 1 (8 oz) can tomato sauce 1 small can tomato paste olives (if out) 1 can full-fat coconut milk 1 large (12 oz) can tuna in water Optional Items for Snacks nuts (cashews, pecans, almonds, etc) seeds (pumpkin seeds, sunflower seeds, etc) prosciutto plantain chips vegetables fruit hard boiled eggs chia seed in light coconut milk for pudding dried salami LaraBars/RXBar/Epic Bar Kombucha olives celery paired with almond butter kale chips tuna pouches in water Wholly Guacamole Brand Guac unsweetened apple sauce unsweetened coconut chips *no salted nuts. *can wrap around apples, carrots, cucumber slices, artichoke hearts, etc. *Trader Joe's and some grocery chains carry these. *avoid peas, corn and beans if trying The Whole30 plan. *berries are best (less sugar). Fine in moderation but avoid as staple items. *see recipe sheet. *check ingredients. No chocolate, peanut butter or added sugars if trying The Whole30 plan. *can be found at Target, Walmart, Whole Foods and some other groceries. This is a probiotic drink.

3 Week 2 Prep Day Paleo Mayo (if out) Oven Roasted Cauliflower Rice 1 head cauliflower 2 tbsp coconut oil Preheat oven 425 degrees. Break cauliflower head into florets. Add florets to food processor in batches and pulse until you get small, rice-like chunks. Transfer rice to a large bowl and add melted coconut oil. Stir to coat. Pour rice on a baking sheet and spread evenly. Sprinkle salt. Place in oven for minutes being careful not to burn. Hardboiled Eggs - Make 8 total (or more for snacks and on-the-go breakfasts if needed) SUNDAY : Balsamic Ground Turkey & Apple Hash : Smoked Salmon with Avocado and Brussels Sprouts 4 oz package smoked salmon 1 avocado Spread avocado on the smoked salmon and serve with the side of leftover roasted Brussels sprouts. : Chicken Enchiladas 6 chicken breasts, cut into 1 thick slices (make enough chicken for leftovers) 2 red onions, sliced 3 green bell peppers, sliced 2 red bell peppers, sliced 2 tbsp olive oil 1 tbsp chili powder ½ tsp cumin ½ tsp paprika ¼ tsp garlic powder juice of one large lime ¼ c fresh cilantro, diced optional - dash of cayenne pepper if you like heat Preheat oven to 400 degrees. Cut the chicken and place into a 9x13 casserole dish. Then add the chili powder, cumin, paprika, garlic powder, salt, and cayenne (if desired). Cut the peppers and onions into thin strips (about 1/4 wide). Add the strips to the chicken and spices. Next, pour the olive oil over the chicken and veggie mixture and toss to coat evenly. Bake for around 40 minutes, or until chicken is cooked through and vegetables are soft. Sprinkle lime juice over the cooked fajitas and garnish with fresh cilantro. MONDAY : 2-3 Hardboiled Eggs with Fruit of Choice : Chicken Burrito Bowl leftover fajita chicken & veggies cauliflower rice (save 1 cup for Saturday s dinner) cilantro salt lime juice avocado salsa 1

4 Assemble the cauliflower rice in the bottom of a bowl and sprinkle in lime juice (roughly ½ lime), diced cilantro, and salt to taste. Then add the chicken and veggies. Microwave 1-2 minutes until warmed throughout. Top with diced avocados and salsa if desired. : Balsamic Ground Beef over Roasted Red Peppers 1 lb ground beef 1 ½ c shredded kale or spinach 3 tbsp balsamic vinegar 2 tsp minced garlic 1 tbsp dried basil 1 ½ tsp turmeric powder 1 tsp salt 4 red bell peppers Optional: pine nuts to garnish Preheat the oven to 450 degrees. Brown ground beef in a medium pan over stovetop on medium high heat and drain excess grease. Add kale or spinach, balsamic, garlic, basil, turmeric, and salt and mix well. Once oven is preheated, turn off the temp and turn on broiler to high. Slice bell peppers in half and place bell peppers on greased baking sheet, cut side down. Broil minutes or until soft and slightly blackened. Serve beef mixture over roasted red peppers. TUESDAY : Balsamic Ground Turkey & Apple Hash : Chicken Sausage with Roasted Broccoli 1 chicken sausage 1-2 c roasted broccoli 1-2 tbsp olive oil ¼ - ½ tsp garlic powder ¼ tsp salt ½ tsp nutritional yeast flakes In a small pan or on a grill, cook chicken sausage until seared on all sides (note - the sausages are already pre-cooked, but searing them gives the skin a nice, crisp texture). Preheat the oven to 425 degrees. Cut broccoli into bite-sized florets and place on a baking sheet. Cover with 1-2 tablespoons olive oil, and toss until coated. Sprinkle with salt, garlic powder, and nutritional yeast (if desired for a cheesy flavor). Place in oven and cook for minutes, or until broccoli is soft and roasted. Serve all together. : Slow Cooker Chicken and Sweet Potato Curry 2 large sweet potatoes, cut into 1 cubes 6-8 chicken breasts salt and pepper 2 garlic cloves, minced ½ c chopped yellow onion 1 (14 oz) can coconut milk juice of 1 lime 2 tbsp fresh grated ginger 2 tbsp Thai Red Curry Paste *optional cashews and fresh cilantro Layer cubed sweet potatoes and chicken in the bottom of a slow cooker. In a small bowl, stir together garlic, diced onion, coconut milk, lime juice, ginger, and curry paste. Pour the mixture over the chicken and sweet potatoes. Cook on low for 6-8 hours or high for 4-6 hours. *Optional - garnish with cilantro and cashews. Save any leftover chicken for lunch on Thursday. 2

5 WEDNESDAY : Scrambled Eggs with Kale and/or Fruit : Thai Shrimp Salad with Almond Dressing 6 cups shredded romaine lettuce ½ lb cocktail shrimp, thawed and peeled 1 orange bell pepper, chopped ½ cup matchstick carrots 3/4 cup diced cucumbers 1/3 cup cashews 6-7 fresh basil leaves ¼ - ½ tsp salt DRESSING 2 tbsp almond butter 1/8 cup olive oil 1 teaspoon coconut amigos ½ teaspoon rice vinegar ½ teaspoon sesame oil 1 tbsp lime juice 1 ½ tsp water (or less if you prefer a thicker dressing) Compile salad ingredients in a large bowl and toss well, then add the cocktail shrimp. Divide the salad in half for 2 separate lunches. Mix the almond dressing ingredients and reserve half - enough for 2 separate salads. Store in the refrigerator. : Beef Taco Salad 1 lb ground beef 1 ½ tbsp chili powder ½ tsp cumin ½ tsp oregano ½ tsp garlic powder ½ tsp onion powder ½ tsp paprika ½ tsp pepper garnish - tomatoes, avocado, cilantro, salsa, green onions, etc. In a large saucepan over medium/high heat, brown beef. Drain any excess grease. Lower heat then add 1/4 cup water with all the spices. Mix until evenly combined. Serve beef mixture on top of shredded spinach or romaine with desired toppings. Note - keep a few leaves of romaine for tomorrow s lunch. THURSDAY : Paleo Granola variety of sliced mixed nuts - almonds, cashews, pecans, pistachios, etc (around 1/3 cup total) 2 tbsp unsweetened shredded coconut dash of cinnamon ½ tsp ground flaxseeds *optional additional toppings - fresh fruit, dried fruit, chopped dates, etc. coconut milk Mix assorted nuts, coconut, cinnamon, flaxseed and any additional toppings and serve with or without coconut milk. : Leftover Chicken Curry over Greens : Tuna Patties with Lemon Aioli (makes 4 small tuna patties double the recipe and ingredients if serving 2 patties per person) 3

6 1 large can of tuna (12-ounce can) ¼ c sliced olives (or you can substitute with sliced banana peppers, red/green/orange peppers, etc) 1 green onion, chopped 2 tbsp fresh parsley, diced ½ tsp garlic powder 2 eggs 2 tbsp almond meal 1 tbsp coconut oil lettuce and diced tomatoes paleo mayo & lemon juice Drain liquid from tuna can. Mix tuna, olives, green onion, parsley and garlic powder in a bowl. Add the eggs and almond meal, mixing well well, then form into patties. In a large pan, heat coconut oil in medium/high heat. Once melted, add patties. Cook 6-7 minutes per side. Serve on a bed of lettuce with diced tomatoes. Combine paleo mayo with lemon juice to use as an aioli dressing. FRIDAY : Apple with Almond Butter & Prosciutto : Leftover Thai Shrimp Salad : Slow Cooker Pork Carnitas 3-4 lb pork shoulder 1 tbsp chili powder 1 tsp ground cumin 1 tsp salt ½ tsp pepper 1 tbsp olive oil juice of 2 limes 1 small red onion, finely sliced 1 large jalapeño, seeds removed and finely diced Rinse and pat dry the pork shoulder. Combine the chili pepper, cumin, salt, and pepper then sprinkle all over the pork. Gently pat the spices on to the meat so it sticks. Place the shoulder into the slow cooker, then drizzle the olive oil on top and add the onion and jalapeño. Squeeze the juice from 2 limes over the top and cook on low for 4-6 hours. After the meat is cooked, shred with two forks and remove any large chunks of fat. Mix the pork with the juices in the bottom of the slow cooker. If desired, spread the pork on a baking sheet and broil for 5 minutes in order to get crispy shreds of pork. Optional: serve with cilantro and diced avocados in romain lettuce leaves. SATURDAY : Eggs & Bacon with Sautéed Greens 1-2 fried eggs 2-3 slices bacon sautéed kale or spinach (in coconut oil) : Egg Salad Lettuce Wraps 2-4 romaine lettuce leaves 4-6 hardboiled eggs ½ avocado 1 tbsp paleo mayo *optional - fresh dill, diced tomatoes, sliced pickles, etc Peel hardboiled eggs and dice. In a separate bowl, mash the ripe avocado and add the paleo mayo to make a thick cream. Add the any additional components, then the diced eggs. Serve mixture inside romaine leaves and add matchstick carrots if desired. 4

7 : Sloppy Joe Bowls 1 lb ground beef ½ c chopped onion 3/4 c chopped green pepper 1 (8oz) can of tomato sauce 1 tablespoon tomato paste 1 ½ tbsp apple cider vinegar 1 tbsp dijon mustard ½ tsp minced garlic ½ tsp dried parsley 5 medjool dates, pitted 2/3 cup reserved water russet potatoes - one per person Brown the ground beef in a large pan over medium/high heat. Drain any excess grease. Reduce the heat to medium and add the green pepper,apple cider vinegar, dijon mustard, garlic, dried parsley, and salt. Mix well. Meanwhile, in a small pot, bring 2/3 cup water to a boil and add the dates. Boil seconds, just long enough to significantly soften the dates. Remove the dates from the pot (reserving the water for later). Place the dates into a food processor or blender, then add tomato sauce, and tomato paste. Blend well then add to the beef mixture. Add 2 tablespoons of the reserved date water. Wash and dry a russet potato. Poke the potato with a fork or knife a few times, then microwave for 5-7 minutes, until potato is soft inside. Serve sloppy joe mixture on top of baked russet potato and garnish with green onions. Serving Sizes are as Follows: s & es Serves 1 s Family of 4 Please adjust accordingly and tweak recipe sizes to fit you or your family s needs. 5