Weekly Menu Plan (Week of 2/21/16)

tofu bowls
It’s Sunday, so time for another quick menu planning post! I am not always “good” about menu planning, but when I am, I find that it has two great benefits:

1. We save money

2. We avoid the 5 pm melt-downs!

If you’re not menu planning yet, you may want to give it a try!

As some of you have astutely commented after seeing my recent plans, I am indeed doing a modified Whole30 again.  (You can read about my first experience doing a Whole30 two years ago. If you follow me on Instagram, you know that I also did a Whole”60″ in July and August.)

This time, I’m working with a functional medicine doctor and nutritionist to try to eliminate some tummy issues and random aches and pains I’ve been experiencing (not to mention some fatigue – hello, middle age!). The first month’s protocol is essentially a Whole30, except I am supposed to eat tofu and/or other soy protein at least once a week; also, I am not supposed to eat any potatoes (not even sweet potatoes!!); and fruit is much more limited – it is supposed to be only berries (lowest in sugar).

Funnily enough, the hardest thing for me so far has been eliminating bananas. I have “cheated” and eaten a few over the last week since officially starting. Oh, and one last modification – I am not being nearly as strict with Shabbat. I’m just making the best choices that I can.


I would love to know what you are planning to eat this week as well, so please comment down below to share your plan. We can all take inspiration and ideas from one another!

Sunday — Salmon, roasted mini peppers, roasted potatoes (for the rest of the family)

Monday — Salad with strip steak (I’ve been craving red meat!)

TuesdayTofu with cauliflower, quinoa pilaf (for the rest of the family)

Wednesday — Make-your-own Pad Thai bowls (like what I did last week, only with chicken instead of tofu)

Thursday — Pizza & salad (I will eat left-over turkey and zucchini meatballs, which I made a huge batch of last week and froze)

FridayTandoori chicken, cauliflower rice, blanched green beans (it was so good last week, I’m making it again this week!)


Wondering how I get my kids to eat this food? I’m not a miracle worker – as I readily confessed on Facebook last week.

What’s on tap for dinners at your house this week? Anyone else doing or thinking about doing a Whole30? I can’t wait to hear!

P.S. If you want to learn more abut doing a Whole30, you can read all about my first experience with it (including a weekly post of what I ate and how I felt). Definitely check out their website and follow them on Instagram for recipe inspiration. And I highly recommend checking out the book from the library or picking it up at Amazon.


  1. Please share your Pad Thai recipe. I’ve been looking for a good one.

  2. Thanks for the great idea! Just made a menu plan for the week too 🙂 day 18 of my whole30 here.

  3. I have been adjusting my diet for health reasons. It’s been a struggle, since I have a dairy only home and I have eliminated dairy at least for the meantime. My question is more about the tofu. I honestly thought and have read that tofu is not good for you. One of the foods that can be a cause of inflammation. Am I missing something?

Leave a Comment