No cheese allowed if you’re on Whole30!
MONDAY
We have a few extra kids coming over before their first Young Life meeting tonight, so I’m making a big batch of weeknight chili and setting out all the fixings: grated cheese, sour cream and cornbread. If you’re doing Whole30, reserve a portion of the chili before adding beans. To bulk up a Whole30 portion, stir in a cup of cooked riced cauliflower for extra vegetables. The chili works well with ground dark meat turkey or ground beef; if you don’t like beans, double the meat. Also check your bacon label — choose sugar-free bacon if you’re following Whole30.
TUESDAY
Tuesday will be relatively quiet (aside from homework), so I want a dinner that lets us linger at the table. Simple roasted salmon with a ginger-soy dipping sauce on the side is perfect. For Whole30, substitute coconut aminos for the soy-based sauce and omit any sugar. My roasted salmon recipe calls for white wine; skip the wine for Whole30 and add an equal amount of water to help gently poach the fish. For a vegetable side, prepare spinach with sesame and garlic, again using coconut aminos and no sugar. I’m also craving simple roasted potatoes — they’re irresistible and make a great accompaniment if you aren’t sticking strictly to Whole30.
WEDNESDAY
Wednesday is upper school back-to-school night, which I’ve heard is a marathon. I’ll need something ready early in the day because I’m teaching a cooking class and won’t have much time to prep in the evening. Salsa verde chicken made in the Instant Pot is a lifesaver — it takes five minutes to assemble and will stay warm until everyone is ready to eat. I’ll serve mine in a taco bowl with cauliflower rice or salad greens, guacamole, pico de gallo, jalapeños and cilantro. If you have time, make a quick green sauce to brighten the chicken. Kids will enjoy their chicken in tortillas with cheese and salsa. Double the recipe so you have leftovers for salads the next day. To encourage snacking on vegetables after school, cut carrot sticks, celery, peppers and cucumber slices and serve with ranch — take advantage of that “starving” window when they first come home to get extra veggies in.
THURSDAY
I’m excited for a local event at Neiman Marcus tonight and plan to sip Pellegrino and nibble almonds. If I’m aiming for Whole30 before heading out, I might have a ready-made compliant meal. Meanwhile, the family will come home after a football game and field hockey practice and will need something quick. One of my go-to emergency dinners is Trader Joe’s Just Sauce Turkey Bolognese; I heat it in a pan and stir in frozen riced cauliflower and spinach for a fast, balanced meal. Another easy option is a cheese tortellini casserole for nights when we’re not following Whole30. For the casserole: cook frozen tortellini for one minute less than package directions, drain and layer it in a casserole dish with marinara and fresh basil or spinach. Repeat the layers, top with grated mozzarella and a sprinkle of parmesan, and bake at 350°F for about 30 minutes. Serve with a green salad and a simple vinaigrette on the side.
FRIDAY
On Friday I’m teaching a lunchtime class at Central Market from 11am to 12:30pm. We’re planning a family girls’ trip to San Diego this weekend for a belated 75th birthday celebration for my mom, so I’ll aim to keep things as Whole30-friendly as possible while traveling — which may make me the most particular hotel guest when ordering meals. Regardless, it’s a fun week of simple, practical dinners that balance convenience with fresh ingredients and family-friendly flavors.