WIAW – Whole30 Meal prepping addition

WIAW – Whole30 Meal prepping addition

Morning friends!

I’m two days into the Whole30 and feeling good!

So far it’s not too bad since it’s not that far off from how I was already eating bu yesterday was a little tough.  I had a super early appointment then a lunch at a local farm hosted by Placer Grown and a later than usual outing for The Hubby’s flag football game.  I stayed strong and skipped on the wine, bread, dressing and fresh local feta cheese but that left me with a plate of arugula, a few pomegranates and pear slices.  Hmmm… needless to say I was a little hungry when we got home but luckily I had prepped a ton of Whole30 foods on Sunday so some quick, pre-mixed tuna salad was a lifesaver!

Speaking of Sunday food prep, I hear a lot of people who have completed the Whole30 saying meal planning and food prep was key to their success. Since I’ve had a lot of interest in how things are going and just an overall interest in the Whole30, I thought I’d share with you all that I prepped for the week.

Peas and Crayons

So not really a What I Ate Wednesday but What I Food Prepped Sunday 🙂 Still, since it’s food related, I’m linking up with Jenn at Pea’s and Crayons.

In case you missed it, Sunday I posted my meal plan for the week. I made sure to plan for every meal and a few snacks if needed. Although you’re encouraged not to snack in between meals and I’ll be trying not to, I also know I’m a snacker so making sure to have some healthy, Whole30 approved things on hand should help.

Sunday after brunch I headed to the grocery store with The Nugget.

I already had some supplies needed for the week at home so this weeks list wasn’t too big.  Between a few things at Whole Foods, a few at The Fresh Market and a cart full at Sprouts I spent just under $100.

Once home, I got started on prep!   Luckily The Love Nugget napped for a LONG time so I was able to have a good amount of quiet time. I started by roasting veggies and making a breakfast casserole for The Hubby.


While those baked I boiled eggs, chopped veggies, washed kale, made tuna salad, Paleo avocado hummus, turkey apple sausage patties and shredded carrots, cabbage and broccoli stems.


It took about 2 1/2 hours from start to finish, including cleaning up.  Which in my opinion is the worst part!

Speaking of shredded veggies I’m slightly obsessed lately and wanted to share how easy they are to make.

First, I took the broccoil stems and cut thme away from the crowns.


Than I peel off the outer, fibrous skin that is a little tough to chew.


Then put them through the grater attachment in a food processor along with 1/2 a head of cabbage and three or four large carrots.  I store this in a large zip lock back then saute with coconut oil when ready to eat.


The other night a also mixed in a little coconut aminos and enjoyed this slaw under this delicious, simple and clean Mahi Mahi recipe,

Coconut Macadamia Mahi Mahi

Coconut Macadamia Mahi Mahi


  • 1/2 lb Mahi Mahi fillets
  • 1 egg
  • 1 tbsp. canned whole fat coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped toasted unsalted macadamia nuts
  • 1 tsp. melted coconut oil
  • sea salt and pepper


  1. Preheat oven to 350 degrees and line a baking sheet with foil. Brush the coconut oil over the foil to avoid sticking.
  2. Whisk egg and coconut milk in a medium shallow dish or bowl.
  3. In a separate dish, mix together unsweetened shredded coconut and chopped macadamia nuts.
  4. After rinsing the fish, lightly pat dry and season with salt and pepper.
  5. Dip the fish into the egg mixture then into the coconut, macadamia mixture.
  6. Press the coconut mixture into the fix so that it sticks well.
  7. Place coated fish onto prepared baking sheet and cook for 25-30 minutes or until the fish is flaky and the coconut is toasted a lightly golden brown.
  8. Enjoy!

It was actually a super quick meal since all I had to do was prep the fish, bake and saute the veggies.  So good!


  • Do you meal prep on Sunday’s?  If so, how long does it typically take?  
  • Do you spend about the same amount on groceries weekly or is every week different? 


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  1. I love this post… maybe because I am a food prep nerd 🙂 you did an amazing job (obviously) I prep on the weekends too… get started on Saturday and finish on Sunday. Whenever I put in a good 2-ish hours, I feel set for the week.

    • Giselle Schroer says:

      I should start Saturdays so I don’t have to do as much on Sunday. Actually, might have to do that tomorrow since we’ll be gone most the day Sunday and I won’t have as much time. Good idea!

  2. I love when I’m able to food prep on the weekends. It makes meals throughout the week so much easier. I’m often up at my boyfriends on the weekend and defiantly notice that without the prep, meals become a little harder and I spend more time before each meal chopping and prepping what I need.

    • Giselle Schroer says:

      Right!?! I feel like the week goes so much smoother when everything is already prepped. That and my kitchen stays cleaner as I’m not making a huge mess preparing foods at every meal!

  3. Now that’s some pretty epic meal prepping! I’m just starting to get more into prepping my eats for the week, and so far I’m really loving it. It doesn’t actually take me that long since I’m keeping things pretty basic for now, but I actually find the whole process somewhat relaxing so I don’t think I’d mind if it took a little longer.

    • Giselle Schroer says:

      I agree, it is a relaxing, fun way to spend a Sunday afternoon. I always feel so accomplished afterwards and enjoy having everything done for the week 🙂

  4. The mahi mahi looks amazing. I love coconut crusted anything though!

  5. Why have I never thought to save the broccoli stems for shredding? You are a genius!

    • Giselle Schroer says:

      My mom always cooked them with out broccoli growing up and it was my favorite part so I always try to buy the crowns still attached to the stem.

  6. Awesome idea for the slaw!!! I love it! And I’m a huge, huge fan of coconut fish–totally pinning this. 🙂

    • Giselle Schroer says:

      The fish is delicious and was even great as left overs. I love coconut and macadamia together so it was just a winning combo 🙂

  7. Sara @ fitcupcaker says:

    wow, good idea on the veggies, and good luck with the whole 30!

  8. Dang girl – you are a beast in the kitchen. Everything looks so good. I sure hope the hubs gave you a nice massage after all that work =) Ha!

  9. I love the idea of serving fish or something similar over the veggie “slaw”, I will have to remember that!

    • Giselle Schroer says:

      You would love the veggie slaw! So easy, and delicious! Especially with coconut oil 🙂

  10. coconut and macadamia – this sounds lovely! Your meal prep looks yummy!
    I meal prep still every other day. Very time consuming. I need to change that at some point. I always spend so much money at the grocery’s. It varies though depening on what they have in stock. I would rather buy frozen fruit and veggies than almost too ripe stuff.

    • Giselle Schroer says:

      The combination of coconut and macadamia was delicious! Yes, meal prepping daily would be very time consuming! I love having it done on the weekends. Makes for a much smoother week, at least for us 🙂

  11. Now that is some impressive food prepping. You pretty much killed it, and I really like the shredded veggie idea.
    I usually do a ton of meal prepping on the weekends too. My spouse spends his weekends at home and his weeks in a neighboring state so I always send him off with loads of food; basically his meals for the entire week. I might also keep a little something something for myself. 😉

  12. Thank you for sharing how you meal prep! I want to start doing this but am always overwhelmed at where to start, what you can actually prepare ahead and have stay fresh in the fridge until you are ready to eat it, etc. Would love to see more of these posts, that’s for sure! 🙂 Thanks Giselle!

    • Giselle Schroer says:

      Glad you enjoy it Bri! It does take a little time but it’s so nice to have everything done for the week. Especially on super busy days.