Hey guys! It’s been a couple of weeks since I’ve posted a meal plan and I’m ready to get back in the swing of things. Between, wedding planning and summer travel I’ve been a little distracted. I also plan on starting a Whole30 because I’m getting married in 36 days and I want to feel my best going into August. I typically do one Whole30 a year and in January but after coming back from vacation I am ready for a reset. Everyone has different experiences and reasons for doing a Whole30 and mine are increased energy, mental clarity, great sleep and I notice better digestion overall. I tend to loose maybe five pounds so this isn’t about weight loss for myself but truly taking more time to be aware of what and how food and beverages effect my whole being. I’m also excited to focus on all the beautiful produce that is available this time of year vs the winter season and get grilling! This whole week is brought to you by the June/July Grilling Bon Appetit magazine because there are tons of compliant tasty looking recipes to choose from!
See you in the kitchen!
This recipe looks so bomb and if you would rather grill breasts go for it! you could also sub the fennel for cucumbers if fennel isn’t your jam.
You had me at whole fish and mango’s! Use avocado oil in place on the veggie oil and your all good here!
I’ve never tried grilling pork shoulder like a steak so I had to try this one! Add a fresh tomato salad for some additional pop of color and flavor.
A skirt steak or flank would be great here too. This recipe is all about the scallion sauce! Leave out the pinch of sugar and its Whole30! This would be delicious with grilled potatoes or cauliflower to spoon more of that sauce onto.