Whole30® Recipe Roundup

Eating well means different things to different people, but I think we can agree that it should always taste good. The recipes that follow happen to be aligned with Whole30® eating guidelines—but more importantly, they’re all meals and snacks I would eat anytime. If you’re planning your first Whole30 or you’re new to the Primal or keto styles of eating, the recipes below offer a variety of easy, flavorful options for you and your family. No sacrifices necessary.

Whole30 Breakfast Recipes

Curried Pork Frittata

This curried pork frittata is a high-protein and high-fat meal that’s perfect for brunch or dinner. It’s a frittata, basically, with added flavor from coconut milk, ground pork, curry powder, and fresh arugula. The texture is light and airy, and the flavor is rich and buttery.

Servings: 4–6
Time: 55 minutes

Ingredients

• 1 pound ground pork (450 g)
• 2 teaspoons curry powder, divided (10 ml)
• 6 eggs
• 6 tablespoons butter, melted and cooled to room temp (85 g)
• 3/4 cup coconut milk (180 ml)
• ½ teaspoon salt (2.5 ml)
• 2 large handfuls arugula

Learn how to make this recipe.

Whole30-Approved Breakfast Sausage

Finding breakfast sausage without sugar and other additives is not the easiest task. Thankfully, with a few simple spices, making your own Whole30 homemade breakfast sausage for skillets, egg bakes, or sausage patties is really easy! This simple but tasty recipe from our dear friend Paleo Bailey at the Whole Kitchen Sink proves that you can make your own breakfast sausage in 30 minutes with minimal ingredients.

Servings: 8
Time: 30 minutes

Ingredients

• 2 pounds ground pork
• 1/2 tablespoon salt
• 1/2 tablespoon fennel
• 2 teaspoons pepper
• 1 teaspoon dried sage
• 1 teaspoon garlic powder
• Optional: 1/2 teaspoon crushed red pepper flakes

Learn how to make the recipe.

Spanish Fried Egg

Need something to accompany that Whole30 breakfast sausage? Why, a fried egg, of course. While this crispy-edged egg can stand alone, it’s also wonderful with a side of homemade sausage or as a topper for a kale salad, zoodles, or sweet potato toast.

Servings: 1
Time: 5 minutes

Ingredients

• 1 egg
• 3 tablespoons extra virgin olive oil, or enough to have about 1/8” in the bottom of the skillet
• Salt

Learn how to make this recipe.

Keto and Whole30 Collagen Cacao Smoothie

One of the quickest and easiest ways to ensure you’re getting the nutrition you need is to make smoothies. Easily digestible and simple to make, this recipe takes the guesswork out of pre- and post-workout meals as well as breakfast. This smoothie has a slight chocolate almond flavor and is packed with healthy fats.

Servings: 1
Time: 15 minutes

Ingredients

• 1–1¼ cups full-fat coconut milk
• ½ frozen avocado
• 2 tablespoons almond butter
• 2 tablespoons cacao powder
• 1/2 tablespoon chia seeds, (soak in 2 tablespoons of water for 10 min)
• 2 scoops Primal Kitchen Collagen Peptides
• 1 tablespoon coconut oil
• ½ cup ice
• Optional toppings: cacao nibs, cinnamon, raspberries
• ¼ cup water, if needed

Learn how to make the recipe.

Whole30 Lunch Recipes

Grilled Chicken Salad

Throw this Whole30 approved, keto-friendly, high-nutrient salad together in less than 10 minutes. If you plan to take it to work or to use as a make-ahead dinner, try stacking it in a large mason jar: Place the greens on the bottom, followed by the chicken, carrots, cucumbers, tomatoes, bacon, and seeds, and seasonings. Right before you’re ready to eat, shake onto a plate or salad bowl, top with sliced avocado, and drizzle on Primal Kitchen® Dreamy Italian Dressing.

Servings: 4
Time: 35 minutes

Ingredients

• 4 pieces boneless chicken
• 2 tablespoons Primal Kitchen Avocado Oil
• 1 teaspoon oregano
• 2 sprigs chopped rosemary
• 2 cups mixed greens
• 1 avocado (sliced)
• 1/3 cup cherry tomatoes
• 1/3 cup cucumbers
• 1/3 cup carrots
• 1/8 cup pumpkin seeds
• 1/4 cup bacon bits
• Salt and pepper (to taste)
• Primal Kitchen Dreamy Italian Dressing

Learn how to make this recipe.

Turkey Pineapple Burgers in Lettuce Wraps

A lighter, slightly tropical take on the classic burger, this pineapple-topped turkey burger is flavored with coconut aminos and chili pepper flakes. It’s reminiscent of a Hawaiian-style burger topped with teriyaki sauce, but Whole30 Chef Sarah Steffens gave the classic recipe a healthy makeover so you get a similar flavor profile without any added sweeteners or soy.

Servings: 4
Time: 50 minutes

Ingredients

• 4 Applegate Organics® Turkey Burgers*
• 1 red or yellow onion, peeled and thinly sliced
• 4 pineapple rings
• Sprinkle of chili pepper (optional)
• 1 Tbsp coconut aminos
• 1 Tbsp coconut oil
• 1-2 avocados, peeled and sliced
• 4 heaping Tbs. Primal Kitchen Classic Mayo (to garnish)
• 1 head of butter lettuce (torn as individual leaves)
• Cilantro (to garnish)

Learn how to make this recipe.

*Applegate Organics turkey burgers are Whole30 compliant, but, of course, you can make your own turkey burgers from ground turkey and whatever Whole30 seasonings you like.

Avocado Chicken Salad

Don’t get us wrong—we adore our Primal Kitchen Mayo made with avocado oil—but, sometimes it’s nice to switch things up with a chicken salad recipe that gets its healthy fat and flavor from mashed avocado. Our friend Dani Spies at Clean & Delicious whipped up this easy eight-ingredient chicken salad that can be piled onto butter lettuce leaves, packed with zucchini or carrot chips for a workweek lunch, or served in cucumber boats (spoon out the seeds to make room for the chicken salad).

Servings: 2
Time: 15 minutes

Ingredients

• 1 heaping cup cooked chicken breast, cut into bite sized pieces
• 1 avocado, diced
• 1/4 cup diced celery
• 1/4 cup sliced scallions
• 1/2 diced jalapeno (remove ribs and seeds)
• 1 clove crushed garlic
• 2 tbsp. chopped cilantro
• 1-2 tbsp. fresh lime juice
• Salt and pepper to taste

Learn how to make the recipe.

Spinach Deviled Eggs

If you love (and miss!) spinach-artichoke dip but want a keto-friendly, Whole30-approved option, these deviled eggs provide an out-of-the-box option that can be enjoyed without remorse. There’s no cheese in sight in this recipe, but it still has all of the creamy, rich flavor of the original dip. The egg whites provide an easy-to-hold package for delivering the flavorful filling, making this recipe perfect for a lunch to go. Pair with a simple green salad, some carrot and celery sticks, and a handful of olives or raw almonds for a tasty moveable feast.

Servings: 2
Time: 30 minutes

Ingredients:

• 3 hard-boiled eggs
• 3 tablespoons Primal Kitchen Mayonnaise
• 1/2 cup chopped spinach
• 1/4 cup chopped, marinated artichoke hearts
• 1 teaspoon Primal Kitchen Organic Spicy Brown Mustard
• Garlic and onion powder to taste

Learn how to make the recipe.

Whole30 Dinner Recipes

Sheet Pan Steak Fajitas

The whole point of sheet pan meals is to make life easier by delivering a flavorful, balanced meal to your table with very little cooking and cleanup involved. These sheet pan steak fajitas deliver on all counts. Strips of steak, bell pepper and onions served with avocado and salsa is a delicious mix of protein, colorful vegetables and healthy fat. Everything cooks together at the same time.

Servings: 4
Time: 40 minutes

Ingredients

• 1 pound flank steak, cut into ½-inch slices*
• Juice of 1 lime
• 1/3 cup avocado oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 4 bell peppers, thinly sliced
• 1 red onion, thinly sliced

Learn how to make this recipe.

Salmon Steak Salad with Lemon Turmeric Vinaigrette

This recipe keeps it simple, without sacrificing flavor. Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm main course salad. The salad is dressed with invigorating Primal Kitchen Lemon-Turmeric Vinaigrette, adding bright citrus flavor and turmeric’s revitalizing health benefits.

Servings: 4
Time: 20 minutes

Ingredients

• 5 to 6 ounces arugula (several big handfuls) (170 g)
• 2 to 4 salmon steaks, depending on the size (plan on about 8 ounces/226 g per person)
• ½ cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade (120 ml)
• 2 tablespoons Primal Kitchen Avocado Oil or extra virgin olive oil (30 ml)
• 16 ounces cherry tomatoes, halved (450 g)

Learn how to make this recipe.

Moroccan Chicken

Spice up the kitchen with this delicious Moroccan Chicken infused with anti-inflammatory spices and a rich combination of ginger, cinnamon, paprika, coriander, cumin, and Primal Kitchen Lemon Turmeric Vinaigrette & Marinade. Accompanied by crisp green beans and served over a bed of cauliflower rice, this exotic and well-rounded meal comes together in about an hour.

Servings: 4
Time: 1 hour

Ingredients

• 2 Tbsp Primal Kitchen Avocado Oil
• 1 onion, finely diced
• 3 garlic cloves, finely diced
• 1 Tbsp finely chopped ginger
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoon paprika
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne (optional)
• 4 bone-in chicken thighs (with skin on)
• Salt
• Pepper
• 1 14.5 ounce can diced tomatoes in juice
• 1 1/4 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade
• 1 cup water
• 1/2 cup finely chopped cilantro
• 1 lemon, thinly sliced
• 2 cups green beans
• 1/4 cup finely chopped mint

Learn how to make this recipe.

Spicy Lemon-Garlic Shrimp Skewers

Shrimp skewers are a classic choice for grilling outdoors or indoors. Made in just 20 minutes, these simple shrimp skewers are gluten-free, paleo-friendly, and Whole30-approved. They make a fresh, citrusy, and slightly spicy topper for salad, cauliflower rice, or a bed of grilled asparagus. Our friends at Paleo Hacks graciously shared this quick-cook idea with us.

Servings: 2-3
Time: 20 minutes

Ingredients

• 1 pound medium shrimp, peeled and deveined, tail on
• 2 lemons, halved and sliced
• 1 tablespoon lemon zest
• 1 tablespoon chili flakes
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt to taste

Learn how to make this recipe.

What Whole30 recipes have been your go-tos? Share your favorites below, and thanks for stopping by today.

The post Whole30® Recipe Roundup appeared first on Mark’s Daily Apple.