Whole30 Meal Prep for the Week!

★ Get 2 lbs of salmon, 1 pack of bacon + pork butt FREE in your first Butcher Box order! https://www.butcherbox.com/alyssia ★

This Whole30 meal prep for the week is a great way to start off your Whole30 this January! Stuffed sweet potatoes for breakfast, butter chicken with cauliflower rice for lunch, and acorn squash recipes for dinner using the easiest pulled pork recipe ever! If you struggle with Whole30 breakfast ideas, Whole30 lunch ideas, or Whole30 dinners, these recipes are a great place to start!

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Relevant Resources:
★ Whole30 Website https://whole30.com/
★ What is Whole30? https://bit.ly/2Pup9mq
★ Monthly Resolutions https://youtu.be/stIhTrlcics
★ Whole30 Meal Prep https://youtu.be/XXOi_rJiR_M
★ Whole30 Fridge Tour https://youtu.be/CeBblR-Y3HU
★ Whole30 Packaged Snacks https://youtu.be/X3hK4gxpZeI
★ Instant Pot 2-in-1 Dinners https://youtu.be/KgdL8v9Kz7c
★ Healthy Instant Pot Meals https://youtu.be/cOSmtW4fPRI

RECIPES from this video:
► STUFFED SWEET POTATOES https://bit.ly/2Feb47O
► BUTTER CHICKEN https://bit.ly/2QgdHfO
► STUFFED ACORN SQUASH & SOUP: Full recipes & grocery list in my 3-2-1 eBook! http://bit.ly/2MLOiIA

Pulled Pork:
3-4lb boneless pork butt/shoulder
salt (about 1 tsp for a 4-5lb pork)
pepper

Season pork with salt and pepper. Slow cook on low 8-9 hours (or 4 hours on high.) Shred meat with 2 forks.

Roasted Acorn Squash:
3 acorn squash, halved
drizzle of oil
salt, to taste
pepper, to taste

Cut squash in half and scoop out seeds. Transfer to a lined baking sheet, brush with oil and season, then place face down.
Roast at 400°F (200°C) for 30-45 minutes until tender.

Sauteed Kale:
6 cups kale
drizzle of oil
½ lemon, juiced
salt, to taste
pepper, to taste

Heat oil in a saucepan, add kale, and wilt slightly. Season to taste.

STUFFED SQUASH
1½ roasted acorn squash (3 halves)
½ of pulled pork
3-4 Tbsp no sugar BBQ sauce
1-2 Tbsp whole30 mayo
½ of sautéed kale

Mix pulled pork with BBQ sauce & mayo. Toss together with sautéed kale.
Store stuffing separately from squash halves until ready to serve.

Per serving, yields 3:
469 calories | 26g fat | 32g carbs | 31g protein

SQUASH SOUP
1½ roasted acorn squash, flesh removed
1 Tbsp ghee
1 cup chopped onion
2 large carrots, chopped
2 cloves garlic, chopped
3 ½ cups chicken broth
1 cup coconut milk
½ tsp nutmeg
½ tsp cinnamon
pinch of salt & pepper
½ of sauteed kale
½ of pulled pork

Scoop roasted acorn squash flesh into a bowl.
In a large saucepan, melt ghee. Add onion, carrot, and garlic and cook until tender, about 5-7 minutes.
Add squash flesh & chicken broth. Bring to a boil, then simmer 20 minutes.
Stir in coconut milk and add seasonings
Transfer to food processor and blend until smooth.
Stir in ½ of sauteed kale and ½ of pulled pork.
Store for meal prep.

Per 2 cup serving, yields 5 servings:
401 calories | 25g fat | 25g carbs | 20g protein

STUFF from this video:
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DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

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