Whole 30 Meal Plan – Week Four

Whole 30 Week Four Meal Plan

So! I’m a few days late, but I promise I’ve still been meal planning. This is the last FULL WEEK of the Whole 30. Can you even believe that? Just yesterday we were talking about Make Ahead Meals and now we are less than 10 days from finishing. My mind is BLOWN! It’s going by pretty fast I think, and a stocked fridge and a menu plan full of ideas just keeps me chugging along.

My strategy this week is to rely on leftovers. I’m making a few larger meals for dinner and then serving them up for lunch the next day. I’m also still relying on some convenience food (Trader Joe’s Turkey Burgers and Microwave Green Beans mostly) but hey…ya gotta do what ya gotta do!


Breakfast: will be the same all week. I made an egg casserole with Chorizo + Kale + Onions and roasted up some butternut squash. Breakfast in boxes all week long!
Lunch: Leftovers (we did some fridge clean out)
Dinner: Rogan Josh (straight out of Well Fed. HOLY CRAP this is a simple, but flavorful dish.)


Lunch: Leftover Rogan Josh
Dinner: Paleo Minestrone Soup


Lunch: Leftover Minestrone
Dinner: Kielbasa Steamer with Stir Fry Sauce (Less recipe more method: Chop up Cauliflower, Carrots and Broccoli and steam with Kielbasa over the top. Serve up with Ghee and Stir Fry Sauce. Plain. Simple. Delicious.)


Lunch: Trader Joe’s Turkey Burgers and Green Beans. Sounds kinda simple and boring but I am LOVING this meal right now.
Dinner: Turkey Curry Shepherd’s Pie


Lunch: Leftover Shepherd’s Pie
Dinner: Pork Chops — TBD — if you have a suggestion I’d love to hear it. Also, roasted brussels sprouts and broccoli.


We are going to be gone at another all day event on Saturday — CrossFit competition season is beginning and we really enjoy spectating. Last week this is what we packed up to take with us:
Heading out to an all day event. #whole30 on the road!


I’ll post a new menu on Sunday! THE LAST MENU. Yesssssssssssssss!

So how many of you are still going strong?

Have a great week everyone!

Southwestern Turkey Burgers

Southwestern Turkey Burgers

Today, let’s talk turkey!

Turkey burgers have come a long way right? They used to be this dried out “healthy alternative” to a REAL burger but now I find it’s just another iteration of poultry that I really enjoy. The only problem? If you have a red-meat-loving spouse at home it can be challenging to talk them out of the Turkey Burger = Fake Burger headspace.

For years when I’d suggest making turkey burgers Garrett would kind of groan and suggest that we eat something different. That is until I made these burgers one night. It’s a play on an old Rachael Ray recipe that I adapted when we went Paleo because it was that tasty! It’s been making appearances on my meal plans forever but I have never blogged it, which is silly because it is absolutely a staple in our house. The key to making it not taste like a “fake” burger? Tons of different flavors.

Southwestern Turkey Burgers 1

Turkey is a blank canvas and alone it can be a little bit bland. But that makes it the perfect type of meat to mix with smoky, spicy Southwestern flavors and crispy sweet peppers. Add a little touch of your favorite hot sauce and some jalapenos dialed up to your desired heat level and your turkey is all of a sudden a flavor force to be reckoned with.

Southwestern Turkey Burgers Ingredients

The nice thing about this recipe is you  just dump everything in a bowl and mix. I say just get your  hands dirty, but you can also mix it up with a fork. Turkey is pretty forgiving and doesn’t get too tough like ground beef does if you overmix it. Grill or fry up in a pan and serve over a giant bed of greens. Your dinner will be done in less than a half hour and you won’t feel at all like you are eating a healthified version of something. If you want to get really spicy top it off with some smoked jalapeno kraut. That stuff is the real deal and so is this burger!

Southwestern Turkey Burgers 2


5.0 from 1 reviews
Southwestern Turkey Burgers
  • 1.25 lbs of ground turkey, preferably dark meat
  • 2 cloves garlic, finely minced
  • 1 large shallot or ¼ red onion, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 small bell pepper, finely diced
  • 1 jalapeno pepper, finely diced
  • 2 teaspoons ground cumin
  • 2 teaspoons hot sauce
  • 2 teaspoons grill seasoning
  • 1 Tablespoon Coconut oil
  1. Combine turkey, garlic, shallot, thyme, parsley, bell pepper, jalapeno, cumin, hot sauce and grill seasoning in a medium bowl and mix until combined
  2. Dived mixture into 6 equal mounds and then form into patties.
  3. Heat coconut oil in skilled over medium high heat
  4. Add patties and cook 5 to 6 minutes per side
  5. Serve on a giant bed of lightly dressed greens
  6. Enjoy!

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