Sundays are for meal prep

I have almost made it to the halfway mark in my Whole 30 challenge! Today is day 14. 

This morning, Jeff and I went for a little drive to Payne Lake to take advantage of the beautiful weather and the fall colors. 


When we got home, Jeff grilled some amazing burgers and I made rosemary and garlic roasted potatoes for lunch. I wish I had a picture of the burgers he made, but I was so hungry that I dove in  before I remembered to take a picture. 


For the potatoes, I scrubbed and diced some potatoes and sprinkled them with garlic salt, paprika, rosemary, and parsley flakes and baked them at 400 degrees for about 45 minutes. I took them out and turned them every 15 minutes to keep them from sticking.

After lunch, it was time to shop and meal prep. I decided to go to Target this week because they had some good sales. Our usual budget for groceries and household items is around $100 to $150 a week. I use coupons.com, Target Cartwheel, Walmart Savings Catcher, Savings Star, and the Ibotta apps on my phone to try to save as much as I can. I printed my list from the Whole 30 website and filled in what I needed, then headed to town. 


I mainly stick to fresh fruits and vegetables and lean meats, but I also love Larabars and Naked fruit drinks for quick and easy breakfast options.


When I got home, I spent about 30 minutes doing some meal prep – mainly cutting up fruit and veggies so they’ll be ready to use when I cook later this week. 

Here’s what my fridge looks like after meal prep for the week:


Top Shelf: eggs and condiments (yes, I know most of those condiments are not Whole 30 approved, but Jeff is not doing the Whole 30 program, so those are for him)

Second Shelf: Pickles, random stuff

Third Shelf: Deli turkey, snack bags of grapes, chopped pineapple, single servings of grilled chicken

Drawer: cheese, cream cheese, sausage and hot dogs (for Jeff)

Fourth Shelf: Prepped fruit, lettuce and spinach

Veggie Drawer: cauliflower, carrots, bell pepper, chopped onions, squash, zucchini, pecans, and walnuts

Bottom Drawer: meat thawing drawer – pot roast for tomorrow 

My meal plans for this week are pretty simple. I’m going to be super busy at school, so I’m keeping food as easy as possible. Hopefully I’ll have some new recipes for you soon. 


Breakfast and lunch for tomorrow are prepped and ready. I’ll be sharing my Whole 30 approved pot roast recipe tomorrow! It’s the perfect crock pot meal for cozy fall nights! 

I hope y’all all have a great week! 

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