It was a beautiful weekend here in the North East. Chilly but beautiful.
I spent my Saturday with my middle daughter at a harvest festival sharing nutritional information and herbal products with all those that attended. Today I spoke at the Herb Society about herbs and nutrition. It was a very full weekend!
My office is doing the Whole30 this month, so I’m including many Whole30 approved recipes this week to inspire us to stay on track. It’s important to keep track of everything you eat to make sure you are a. eating enough, and b. eating the right foods for optimum health.
Breakfast – Creamy Sausage Soup with Greens
Lunch – Turkey Avocado Wraps
Dinner – Buffalo Ranch Stuffed Peppers
Breakfast – Butternut Squash Breakfast Skillet
Lunch – Spaghetti Squash Pad Thai
Dinner – Restaurant Style Fajitas
Breakfast – Fiesta Breakfast Bowl
Lunch – Cinco De Mayo Steak Salad
Dinner – Bacon Arugula Burgers
Breakfast – Mixed Greens with Bacon
Lunch – Southwest Chicken Salad
Breakfast – Easy Breakfast Salad
Lunch – Thai Chicken Soup
Dinner – Moroccan Cod with Roast Broccoli
Breakfast – Sweet Potato, Pancetta, and Apple Hash
Lunch – Grain-Free Cous Cous Salad
Dinner – Tex-Mex Casserole