Week #17 of Whole30. Here are the meals I came up with this week.
Ripe plantains, yellow squash and chicken.
Tilapia, sweet potatoes, baby bok Choy and chard
Ripe plantain cooked in coconut oil. Mustard greens and sausage sautéed w/ coconut oil and a sprinkle of vinegar. #Paleo dinner.
Mustard greens, cabbage, carrots, red green yellow peppers, onions, tomatoes, ground beef, cumin. Topped with salt and vinegar.
Ripe plantain and egg frittata with Mazzetta roasted bell pepper and chipotle spread mixed in.
Lettuce plate, topped with mustard greens, red yellow green peppers, onion, eggs, cooked in coconut oil.