Are you ready to take your meal prep game to the next level? Look no further! We’ve got a collection of 20 mouth-watering Whole30 recipes that are not only easy to make, but also packed with flavor. From savory steak bites and tender chicken dishes to spicy shrimp salads and hearty stews, we’ve got something for everyone.
Whether you’re new to the Whole30 diet or a seasoned pro, these recipes are designed to inspire your cooking and keep you on track with your health goals. And the best part? Each one is carefully crafted to meet the strict dietary guidelines of the Whole30 program, so you can rest assured that every bite is completely compliant.
In this article, we’ll take you on a culinary journey through some of our favorite Whole30 recipes. From comforting classics like slow cooker beef stew and baked chicken thighs, to innovative twists like cauliflower fried rice and zucchini fritters, there’s something for everyone. So grab your apron, preheat your oven, and get ready to dive into the world of delicious Whole30 cooking!
Garlic Butter Steak Bites with Zucchini Noodles
Get ready for a flavorful and nutritious twist on classic steak bites! This recipe combines tender beef, savory garlic butter, and zesty zucchini noodles for a dish that’s both satisfying and healthy.
Ingredients:
– 1 lb beef strip steaks (cut into bite-sized pieces)
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– 1 medium zucchini, spiralized
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Season steak bites with salt and pepper.
4. Heat the garlic butter mixture in a large skillet over medium-high heat. Add steak bites; cook for 2-3 minutes per side or until cooked to desired doneness.
5. While steak is cooking, spiralize zucchini noodles according to package instructions.
6. Serve steak bites atop zucchini noodles and garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
One-Pan Lemon Herb Chicken and Vegetables
A bright and citrusy twist on classic chicken and veggies, this recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 lemons, juiced (about 2 tbsp)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 large red bell pepper, sliced
– 1 large zucchini, sliced
– 1 cup mixed cherry tomatoes, halved
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet or Dutch oven, heat olive oil over medium-high.
3. Add chicken and cook until browned on all sides, about 5-6 minutes.
4. Add lemon juice, garlic, thyme, paprika, salt, and pepper. Stir to combine.
5. Add bell pepper, zucchini, and cherry tomatoes. Cook for an additional 10-12 minutes or until vegetables are tender.
6. Serve hot and enjoy!
Cooking Time: Approximately 20-22 minutes.
Spicy Shrimp and Avocado Salad
This refreshing salad combines succulent shrimp with creamy avocado, crunchy red onion, and a kick of heat from jalapeño peppers. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 cup thinly sliced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, whisk together lime juice and olive oil.
2. Add the shrimp and toss to coat; set aside.
3. In a large bowl, combine diced avocado, red onion, and chopped jalapeño.
4. Add the shrimp mixture to the bowl and gently fold until well combined.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None! This salad is ready in a flash.
Slow Cooker Beef and Sweet Potato Stew
This comforting stew is a perfect blend of tender beef, sweet potatoes, and rich flavors, all slow-cooked to perfection. It’s an easy and delicious meal that’s ready when you are.
Ingredients:
– 1 lb beef stew meat
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup water
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In the slow cooker, combine beef, sweet potatoes, onion, and garlic.
2. Pour in beef broth, water, and thyme. Season with salt and pepper.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 4-8 hours
Baked Salmon with Asparagus and Lemon
This recipe combines the flavors of salmon, asparagus, and lemon to create a moist and flavorful dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 pound fresh asparagus, trimmed
– 2 lemons, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the prepared baking sheet.
4. Drizzle the olive oil over the salmon, then season with salt and pepper.
5. Arrange the asparagus spears around the salmon, drizzling with lemon juice.
6. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
7. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Turkey and Sweet Potato Skillet
A hearty one-pan wonder that combines the flavors of savory turkey with sweet and nutty sweet potatoes, perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat.
3. Add the turkey and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
4. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
5. Add the diced sweet potatoes, garlic, paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
6. Return the turkey to the skillet and stir to combine with the sweet potato mixture.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the turkey is cooked through and the sweet potatoes are tender.
Cooking Time: 25-30 minutes
Cauliflower Fried Rice with Chicken
Transform your cauliflower into a delicious fried rice dish by adding cooked chicken and savory flavors. This recipe is a healthy twist on traditional Chinese-style fried rice, perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 head of cauliflower
– 2 cups cooked chicken breast, diced
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and cook for 2-3 minutes until softened.
4. Add the garlic and cook for an additional minute.
5. Add the cooked chicken, soy sauce, salt, and pepper to the skillet. Stir-fry for 1-2 minutes until combined.
6. Add the cauliflower “rice” to the skillet and stir-fry for about 3-4 minutes until heated through and tender.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped scallions, if desired.
Cooking Time: Approximately 15-20 minutes
Sheet Pan Sausage and Peppers
Savor a flavorful and effortless meal with this simple recipe that combines juicy sausage, colorful peppers, and crispy potatoes all on one sheet pan. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound sweet Italian sausage
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 large red potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
– 1 onion, sliced
– Salt and pepper to taste
– Optional: your favorite herbs or spices
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a large sheet pan with aluminum foil or parchment paper.
3. Place the sausage on one half of the pan, leaving some space between each link.
4. Add the sliced peppers and potatoes around the sausage.
5. Drizzle olive oil over the vegetables, then sprinkle salt and pepper to taste.
6. Bake for 30-35 minutes or until the sausage is browned and cooked through.
7. Remove from oven and let cool slightly before serving.
Cooking Time: 30-35 minutes
Avocado Stuffed with Tuna Salad
This refreshing recipe combines the richness of avocado with the savory flavor of tuna salad, perfect for a light and satisfying snack or meal.
Ingredients:
– 2 ripe avocados, halved and pitted
– 1 can of tuna (drained and flaked)
– 1/4 cup of mayonnaise
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. In a medium-sized bowl, mix together the tuna, mayonnaise, and parsley until well combined.
2. Scoop out some of the avocado flesh to create a small hole for filling.
3. Fill each avocado half with the tuna salad mixture, dividing it evenly between both avocados.
4. Season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This recipe is ready in minutes.
Coconut Curry Chicken with Cauliflower Rice
Elevate your weeknight dinner game with this creamy and aromatic dish that combines the flavors of coconut, curry, and chicken. Serve with a side of cauliflower rice for a nutritious and delicious meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup cauliflower florets
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the chicken, onion, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook until the chicken is browned and cooked through, about 5-6 minutes.
3. Stir in the coconut milk and bring to a simmer.
4. Meanwhile, pulse the cauliflower florets in a food processor until they resemble rice.
5. Add the cauliflower “rice” to the skillet and cook for an additional 2-3 minutes, stirring frequently.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Egg Muffins with Spinach and Mushrooms
Start your day with a nutritious and flavorful twist on traditional breakfast muffins. These egg muffins are packed with protein, spinach, and mushrooms for a satisfying morning meal.
Ingredients:
– 6 eggs
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup sliced mushrooms (such as button or cremini)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6 whole wheat English muffins
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in a non-stick skillet over medium heat. Add mushrooms and cook until softened, about 3-4 minutes. Add spinach and cook until wilted, about 1 minute.
4. Meanwhile, toast English muffins for 2-3 minutes or until lightly browned.
5. Pour cooked egg mixture into the toasted muffin halves, then top with mushroom-spinach mixture.
6. Bake in preheated oven for 12-15 minutes, or until eggs are set and slightly puffed.
Cooking Time: 20-25 minutes
Pork Chops with Apple and Brussels Sprouts
This recipe combines the sweetness of apples with the earthiness of Brussels sprouts, all wrapped up in a juicy pork chop. Perfect for a cozy fall evening.
Ingredients:
– 4 boneless pork chops (1-1.5 lbs)
– 2 large apples, peeled and sliced
– 1 lb Brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season pork chops with salt and pepper.
3. In a large skillet, heat 1 tbsp olive oil over medium-high. Sear pork chops for 2-3 minutes per side, or until browned. Transfer to a baking sheet and set aside.
4. In the same skillet, add remaining 1 tbsp olive oil. Add sliced apples and cook for 2-3 minutes, or until tender.
5. Add Brussels sprouts to the skillet and cook for an additional 2-3 minutes, or until slightly caramelized.
6. Pour chicken broth over the vegetables and stir to combine.
7. Return pork chops to the oven with the apple and Brussels sprouts mixture. Cook for 15-20 minutes, or until pork reaches desired doneness.
Cooking Time: 25-30 minutes
Zucchini and Carrot Fritters
Add some crunch and flavor to your meals with these moist and delicious fritters, perfect for a quick snack or side dish. This recipe combines the natural sweetness of zucchinis and carrots with a hint of spice.
Ingredients:
– 2 medium zucchinis, grated
– 1 large carrot, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine zucchini, carrot, flour, cornmeal, paprika, cayenne pepper (if using), and egg.
3. Season with salt and pepper.
4. Using your hands or a spoon, shape the mixture into small patties.
5. Place the fritters on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Baked Chicken Thighs with Green Beans
A delicious and easy-to-make weeknight dinner that’s perfect for a family meal or a quick lunch.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Place the chicken thighs on one half of the baking sheet, leaving space between each thigh.
4. In a small bowl, toss the green beans with olive oil, garlic powder, salt, and pepper. Spread them out on the other half of the baking sheet.
5. Bake for 25-30 minutes or until the chicken is cooked through and the green beans are tender.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 25-30 minutes
Beef and Broccoli Stir-Fry
A classic Chinese-inspired dish that’s ready in no time! This beef and broccoli stir-fry is a perfect combination of savory flavors, tender beef, and crunchy vegetables.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cut the beef into thin strips and season with salt and pepper.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the beef and cook for 3-4 minutes, until browned and cooked through.
5. Add the broccoli, soy sauce, and oyster sauce (if using). Stir-fry for an additional 2-3 minutes, until the broccoli is tender but still crisp.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Lemon Garlic Shrimp with Spaghetti Squash
This recipe combines the sweetness of spaghetti squash with the brightness of lemon and the pungency of garlic, all wrapped up in a flavorful shrimp dish. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 medium spaghetti squash
– 3 cloves garlic, minced
– 2 lemons, juiced (about 1/4 cup)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and roast for 30-40 minutes or until tender.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add shrimp and cook for 2-3 minutes per side or until pink and cooked through.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Serve shrimp on top of roasted spaghetti squash and garnish with parsley, if desired.
Cooking Time: 45-50 minutes
Turkey Meatballs with Marinara and Zoodles
Savor the flavors of Italy with this simple and satisfying recipe, featuring turkey meatballs served with a rich marinara sauce and zucchini noodles.
Ingredients:
– 1 lb ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
– 1 jar marinara sauce (homemade or store-bought)
– 2 medium zucchinis
– Olive oil, for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan cheese, parsley, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes, or until cooked through.
5. While the meatballs are baking, cook zucchinis using a spiralizer or a vegetable peeler to create zoodles. Heat olive oil in a large skillet over medium-high heat. Add zoodles and cook for 3-4 minutes, or until tender but still crisp.
6. Serve turkey meatballs with marinara sauce spooned over the top and zoodles on the side.
Cooking Time: 20-25 minutes
Roasted Vegetable and Chicken Salad
Roasted Vegetable and Chicken Salad Recipe
Summary: This hearty salad combines roasted vegetables with juicy chicken, all tossed together in a tangy vinaigrette for a delicious and healthy meal.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– Salt and pepper to taste
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss chicken with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 20-25 minutes or until cooked through.
4. Meanwhile, toss sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper on a separate baking sheet.
5. Roast in the oven for 30-35 minutes or until tender.
6. In a large bowl, whisk together vinaigrette ingredients (apple cider vinegar, Dijon mustard).
7. Add roasted vegetables and chicken to the bowl; toss to combine.
8. Top with chopped parsley and serve.
Cooking Time: 45-50 minutes
Paleo Breakfast Hash with Sweet Potatoes
Start your day with a nutritious and flavorful Paleo Breakfast Hash featuring sweet potatoes. This dish is perfect for a quick and easy breakfast or brunch option that’s also gluten-free, dairy-free, and packed with nutrients.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1/2 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 eggs
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
3. Spread sweet potato mixture onto a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
5. In a large skillet, cook red bell pepper and onion over medium-high heat until tender.
6. Add garlic and cook for an additional minute.
7. Crack in eggs and scramble to desired doneness.
8. Serve roasted sweet potatoes alongside the scrambled eggs and sautéed vegetables.
Cooking Time: 35-40 minutes
Crispy Baked Chicken Wings with Avocado Dip
Elevate your snack game with this simple recipe for crispy baked chicken wings served with a creamy avocado dip. Perfect for game day gatherings or a quick weeknight treat.
Ingredients:
For the chicken wings:
– 2 pounds chicken wings
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt, to taste
For the avocado dip:
– 3 ripe avocados
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 lime, juiced
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together chicken wings, olive oil, garlic powder, paprika, and salt.
3. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the chicken wings in a single layer.
4. Bake for 30-35 minutes or until crispy and cooked through.
5. Meanwhile, combine avocado dip ingredients in a bowl and stir until smooth.
6. Serve chicken wings with avocado dip and garnish with cilantro if desired.
Cooking Time: 30-35 minutes
Summary
Discover 20 mouthwatering Whole30 recipes that are both easy to make and packed with flavor. From Garlic Butter Steak Bites with Zucchini Noodles to Coconut Curry Chicken with Cauliflower Rice, these delicious dishes cater to various tastes and dietary preferences. Whether you’re a steak lover or a seafood enthusiast, there’s something for everyone in this collection of Whole30 compliant recipes. With options ranging from skillet meals to slow cooker stews, you’ll never run out of ideas for quick and tasty meals that fit your lifestyle.
Leave a Reply