We’re at week 3 people! I hope everyone is still hanging on strong. As my dad says, “We’re on the downward slope!”
This week I thought I would change it up, head back to my roots, and challenge myself to bring my Mexican heritage of great food to a more healthier place where we can all enjoy it.
This will be a challenge for sure. When I told the hubs my plan he said, “Mexican food without beans, rice, cheese, or tortillas? How you gonna manage that?!” Well, my dear Watson, I have no idea. Thank goodness I am extremely stubborn and creative so I am betting I will find a way. Here goes!
I have made my meal plan up of some of my favorite mexican meals that I am preparing to make Whole30 approved. I hope it inspires you to go back to your roots and instead of missing out on those hometown comfort foods, do a little tweaking, bring it to a healthier place, and make your mama proud.
*Side note: Monday is a holiday, which I consider a stretch in my weekend, so the day was not structured, or planned, or Mexican. Thank you.
Breakfast- Eggs and homemade breakfast sausage
Lunch- Eggs with smoked salmon and onions
Dinner- Fish with mango-kiwi dressing
Breakfast- chorizo and eggs
Lunch- Surprise! We’re joining some friends for lunch so who knows what it will be!
Dinner- Mexican roast with spicy zucchini and squash
Breakfast- breakfast burritos
Lunch- Spicy fish with plantains
Dinner- Cabbage enchiladas with spanish “rice”
Breakfast- Chorizo and eggs
Lunch- Chile rellenos (stuffed chiles)
Dinner- baja fish “tacos”
Breakfast- Eggs a la paloma
Lunch- spicy coconut shrimp with veggies
Dinner- Carne asada wiith pico de gallo and spanish “rice”
Remember, this is a rough draft. Every week, every day, things come up. Things are constantly moving around, being juggled, and being pushed over. Some of these meals might not make it, some might get switched, some might get eaten up by my ravenously hungry tribe. However it works, it will work, and my “Whole Family” will thank me with their full bellies.