Meal Planning for Reentry

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This is reentry week from my Whole 30. Here’s how the meal planning is going down.

Salad with Chicken

For those just tuning into to our program, for the previous 30 days, I’ve been on a whole foods nutritional reset. For the “Whole 30” I abstained from soy, gluten, dairy, grain, alcohol, and sugar. Yes, really. You can read about it here.

I chose this drastic “nutritional reset” for a number of reasons, mainly because I was having hip pain. Well, the pain was not affected by what I ate. In fact in the last week it got progressively worse. So, I moved to step 2: find a chiropractor.

My friend’s referral turned out to be perfect for me. I was able to get in on Wednesday afternoon and Dr. Gary diagnosed my hip pain as well as prescribed a series of treatments: ice, stretches, and adjustments. Already five days later I am feeling amazingly better. Yay!

This week I am reintroducing those foods I ignored over the course of several days. While I don’t have any reason to believe that those foods were causing me major problems, I don’t want to give my body a shock by going whole hog right out of the gate. Plus, the idea behind an elimination diet is to see if those foods you’ve cleared from your system are those that give you trouble.

Scrambled Eggs and Sweet Potato Hashbrowns

I learned a ton on this diet. I’m still processing it all and will be sharing my conclusions soon, probably once I have all the foods back in. I also created some yummy recipes, so I’ll be sharing those as well.

Stick a fork in me. I’m done.

But, I wouldn’t be honest if I didn’t say I’m glad it’s over. It was getting rather difficult to eat different meals than my family. Yes, I tried to make them overlap, but there were times when this was impossible.

I ate a lot of Skillet Eggs, Salads with Chicken, and Steamed Vegetables with a side of meat. I’m getting bored. And to make more of the paleo-style food for just one person just isn’t worth the mental energy.

While I see the benefits to eating whole foods versus processed, I don’t think that any food God made is inherently bad. Maybe what we do to it is bad, but not growing there in the garden, field, or stream. (That’s just my opinion. I know there is a range of info and arguments in every direction. We’ll save the debate for another time.)

So, this week I’m in reentry phase. Here’s what the meal plan looks like:

Monday: Day 2, post Whole 30, can add dairy.

Almond-Crusted Chicken Tenders, Steamed Veggies, maybe this Garlic Cheese “Bread” that Carla wrote me about since it’s still gluten-free.

pasta dinner

Tuesday: Day 3, post-Whole 30, can add dairy

 Pasta with Red Sauce and Sausage, Caesar Salad, and Steamed Vegetables

Wednesday: Day 4, post-Whole 30, can add gluten

Quesadillas, Fruit Salad, Green Salad

chicken in slow cooker

Thursday: Day 5, post-Whole 30, can add gluten

Chicken in the Slow Cooker, Steamed Vegetables, Biscuits, Mixed Berry Pie for dessert!

Mini pizza with chicken sm

Friday: Day 6, post-Whole 30, can add gluten

Pizza Night, Veggie Dippers with Ranch Dressing

Queso Fundido

Saturday: Day 7, post-Whole 30, can add grains

Queso Fundido, Mexican Rice, Cumin-Scented Cabbage Salad

What’s on YOUR meal plan this week?

Check out Menu Plan Monday for even more meal planning ideas.

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  1. I’m glad you’re feeling better. Getting older really does sometimes have its down side (on the upside the inside that we preach to our children as the important part really does start to shine through. I really feel that I know who I am and what I believe and am more confident in that then ever.) I’ve noticed that since I’ve hit my forties that a hip that I broke when I was younger and the plantar fascitis that the military once worried would bother me(but never did) finally reared its ugly head forcing me to make more expensive shoe options. It isn’t a bit like when I was younger and could go all day on a burrito supreme from taco bell. Work all day. Stay out all night. And then do it all over again. 🙂

    • @cwaltz, Don’t I know it? He also found signs of a hunchback. Nice. Working on getting that fixed. If only I had acted better 20 years ago, right? (And I was a tame one!)

    • Jessica, I am sooo jealous that you are done! I have had to be on that diet for four months now…. and STILL going strong. The whole meal thing has me sooo frustrated and overwhelmed! I am cooking 9 meals a day and trying to feed 9 people on a budget. It really make the whole of life feel like a failure.
      Thank you soo much for helping with the foot work! I feel encouraged today having run across your website:). I have been told that reentry takes two to three days to notice or recognize effects. Good – luck, I’ll be checking in!!:)

  2. Ooh I have made that garlic cheese bread many times. I serve with some marinara on the side. The first time i made it I offered it to my kids without telling them what it was made of and they loved it so now I make it about once a week. Just do not let the kids see the riced cauliflower and they may be more apt to try it. It smells amazing in the oven. Glad to hear your hip is feeling better.

  3. I’m not sure which is harder, giving up dairy or wheat. Good luck adding them back in.
    I’m heading to Blissdom this week so I’m getting my family set up with family favorites on our meal plan this week.

  4. Jessica, you can just steam the cauliflower till soft then put in your food processor and pulse a few times to get the rice texture. You do not want any big chunks. I do not have a ricer either.

  5. Today we’re having Reuben Sandwiches with the extra brisket I made for that purpose, tomorrow we’re having a Mashed Potatoes & Gravy Casserole with Grass-fed Beef ( that I thought looked yummy.. I dont normally make anything similar to this nor do I make casseroles but I have 17# of grass fed ground beef in my freezer so Im looking for ways to use them that M’honey might enjoy. He is not a fan of casseroles but he might like this one. I’ve got a couple Cornish Game hens in the freezer that I’d like to bake one day this week too. These are pretty simple and add fresh & pickled/fermented veggies to them & we’re good to go.

    I was thinking last night that I need to focus on my upstairs freezer since things have a tendency to lost in there. I think for the rest of week, I’ll see whats in there & use it up. We have a side by side frig, and its difficult to get into so we just dont often. Mostly I keep flours, grains, fruit, chocolate, herbs & the like in there.. I should remember to never put meat in there since it always gets lost.

    Have a great week!

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