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My husband cooked last night, and he made burgers, asparagus, and mashed parsnip. We topped the burgers with mayo & mustard. Simple and delicious.

I made Nom Nom Paleo's curry turkey bites with apricot ginger dipping sauce, plus cauli rice. So good! I ended up putting the cauli rice on the baking sheets and plopping the turkey almost-balls on top of it, because I'd done the rice that way before, with chicken thighs. Turned out great!

Yes, yes it would. I had roasted rosemary chicken, sprouts, and apples for dinner. The recipe I used was ok, but not extraordinary.

I had Vietnamese Chicken Salad from Well Fed (and also here). First time having jicama, and yum! Looking forward to leftovers.

It's not a rule, but a recommendation. Here's an article about it (scroll down a bit in it). And here's another. Having a smoothie by itself doesn't meet the meal template (a palm sized serving of meat, a thumb-ish of fat, and the rest of the plate filled with veg).

Hi Quint! A few things jump out at me: you have smoothies down for breakfast, which don't meet the template and aren't recommended. Also, your Wednesday and Friday breakfasts are pretty small. You also have snacks planned, but if you have enough to eat at breakfast and dinner, you shouldn't need the snack. Also, if you do need a snack, it should be a mini meal or at least two of the following: protein, veggie, or fat. Post workout should be protein, with a few bites of starchy veg if you need it. Are you planning to make the Kerrygold into clarified butter? If not, it's not compliant.

I made the cinnamon beef stew from Well Fed, with spaghetti squash. I did both in the Instant Pot, and I think the squash came out better than the stew, as the stew was too runny because I added the called-for amount of water instead of lessening it to account for the IP. Still delicious!

Keep in mind the timeline -- days 6 and 7 tend to be "just let me sleeepzzzzzzzz" days.

Could you try a 1 or 2 week reset where you follow W30, to help get over the reinvigorated cravings?

I had the roasted chicken thighs and cauliflower rice from Wellfed Weeknights, plus steamed carrots. I wanted to do the cranberry sauce listed with the recipe, but couldn't find cranberries. Alas.

Asian markets can be great for new veggies, or spices in bulk.

Burgers with roasted turnips and spicy garlic ketchup (from the W30 Cookbook -- meant to make the rutabaga fries but my husband can't tell the difference between rutabaga and turnips -- yet), plus a salad with ranch dressing.

I was going to suggest pork chops till you said something dippable.

I made the tom kha from the Whole30 cookbook. I replaced the mushrooms with carrots, though, as I'm not a fan of mushrooms.

You could still use that basic recipe and substitute other veggies in. Zucchini, cauliflower, even finely chopped broccoli, shredded carrots, and anything else you can shred. Dump it in the bowl and mix it up. Maybe add an egg or two to help it all stick together.