To-Go Breakfast and lunch ideas (Paleo and Whole 30 Approved!)

Prepping on a Sunday is key to having meals ready for the week to grab and go. This week I made a few new delicious recipes and even learned a new trick too!!


The most exciting new item I made came from my new cookbook! I recently purchased this cook book from Amazon! It’s a great book, with lots of recipes, ideas, and even a little section about Paleo! I like that it’s an “on the go” recipe book as well since I’m usually “on the go”! IMG_0001

Here’s the recipe: Bacon and Egg Salad with fresh herbs!

Ingredients: (makes 4 servings. I cut mine in half so it was just for me!)

  • 8 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp fresh minced parsley
  • 1 tbsp fresh minced basil
  • 1 tbsp fresh chives, chopped
  • 2 tbsp red onion
  • 1/3 cup of mayo (they had a recipe, I used my Tessemae’s instead!
  • 1 tbsp plus 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 2 strips bacon, crumbled
  • salt and pepper, to taste

Instructions: (The first part is my new trick!! So excited!)

  1. To hard boil the eggs, fill a medium-sized pot with water and bring to a boil. Reduce and summer. Add baking soda and salt. Gently add eggs with a slotted spoon* and simmer lightly for 14 minutes.
  2. When done, drain the pot of water and crack the eggs by shaking the pot and allowing them to hit the side of it. Add cold water and allow to sit while you chop the herb and onion.
  3. Peel the eggs and place in a bowl. Break the eggs up with your warns into small chunks
  4. Add the herbs, mayo, mustard, lemon juice, onion, and bacon. Season with Salt and Pepper

Yum Yum. I put mine over a small side salad with balsamic dressing…Also Tessemae’s. Plus an apple for dessert!

I also found in the recipe book Sweet potato apple-cinnamon pancakes!! Wowza’s! Super east and delicious. I put that together with 3 sausages for my protein and a side of grapes! Yum!

Another breakfast I made was 2 eggs over medium. (People always look at me funny when I say that. They look at me funny too when I tell them I like my coffee black.) Over Medium….that just means I like the yolk cooked through a little more. No runny yolk here.

So I cooked 2 eggs OVER MEDIUM with 2 slices of bacon, a side of sautéed veggies, and a banana.

I recently purchased this small egg frying pan. It’s the perfect size to fry eggs and not waste a whole big pan. Plus I make the hubby Egg McMuffin’s, so I whip 2 eggs with a little milk and put it in here. It fits perfectly on his english muffin with bacon and cheese! Yum for him too!

Plus I used to make the Sweet potato apple cinnamon pancakes so that would be a nice perfect size! It’s a multipurpose pan now!

Small Egg Frying Pan

Small Egg Frying Pan

*Slotted spoon just means that it has holes in, so when you put the egg in the water, it goes in a little more gently than one without.

Check back soon to see if I make any more delicious recipes from my new book! Plus I’ll have some budgeting posts coming up and more menu’s for next month!


Whole 30 Menu Prep and how to do it

We all know from previous posts how much I love making menu’s. I almost wish sometimes I owned a restaurant so I could make up amazing menu’s for everyone!! Here are some tips for making your menu’s and especially if you are doing a Whole 30. This is a good way to budget your spending and getting the most out of you groceries!

What should each meal have?

Each meal should contain certain credential. These are important so that you have a well-rounded meal and more importantly stay full in-between meals. The importance is in this order!

  1. Protein Source
  2. Veggies
  3. Fat
  4. Fruit

Drafting your menu Start with breakfast

When I draft my menu, I start with breakfast. I go through the whole month and fill in every breakfast. Breakfast is a meal that I love, but if I eat the same thing over and over, I get sick of it pretty quick. I make sure to rotate all of my options and sometimes add in new ones. Any time you add a new recipe into your menu, it gives you something to get excited about! I keep my breakfasts well-rounded with the above credentials. Here are some different breakfast options:

  • Zucchini and Sweet Potato Latkes with Grapefruit (mixes with Egg for protein and cooked in oil for fat)
  • Soft Boiled Eggs, Tomatoes, and Avocado with salt and pepper
  • Butternut Squash Porridge (I know how it sounds, but don’t believe it)
  • Egg and Prosciutto Roll-up with asparagus
  • Scotch Eggs with tomato and cucumber salad
  • Egg and veggie scramble with homemade sausage patties

Lunch and Dinner

The most important strategy I use for lunches and dinners is to share veggies in each meal. Produce tends to go bad quickly or not get used at all. When I make my menu, I make sure to choose 2-3 veggies for that week and split it up between all the meals. I may make the butternut squash porridge and have roasted squash with dinner a different night. Or I may make roasted beets with dinner and used the leftovers to toss with a salad.

If I make something that I know will have leftovers or I can make more of, I make sure to note that I will take that for lunch the next day.

I’ll share some of these recipes on my January Journey and let you know how I like everything and any tips or tricks I can share.

So here’s my January 5-11th menu: January 5th-11th Menu (downloadable menu for you!)


jan 5th-11th menu