Asian Chicken Chopped Salad (Whole30 Paleo) By tastythin.com
Asian Chicken Chopped Salad (Whole30 Paleo) - a deliciously nutritious salad with a sweet and tangy Asian dressing, free of soy or sugar!
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 4 cups cole slaw mix (cabbage with shredded carrots) 1 cup shredded red cabbage 1/2 red bell pepper, sliced thin 1 cup shredded chicken breast 1/4 cup slivered almonds * CLICK TO SEE FULL INGREDIENTS *
Instructions:
For the salad, place all ingredients in a large bowl or serving dish and toss to combine.
For the dressing, combine all ingredients in a small blender or food processor (I used my Magic Bullet.) Process until dates are completely ground and dressing is a slightly creamy texture.
Best when salad and dressing are combined just before eating.
Whole30 Bruschetta Grilled Chicken (Paleo Keto) By tastythin.com
Whole30 Bruschetta Grilled Chicken - classic fresh bruschetta flavors take ordinary grilled chicken to another level!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1.5 lb boneless skinless chicken breasts, sliced thin 1 cup diced fresh tomatoes 1 tablespoon chopped fresh basil leaves 1 teaspoon extra virgin olive oil salt and pepper * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat grill over medium high heat. Season chicken breasts with salt and pepper (or marinate ahead of time.) Place chicken on grill and cook until no longer pink, turning once throughout cooking.
In a small bowl, combine tomatoes, basil, olive oil, and salt and pepper to taste. Stir and set aside.
To make balsamic glaze: place vinegar in a small sauce pan and heat over medium high heat until comes to a gentle boil. Reduce heat to low and simmer for about 10-15 minutes, until vinegar begins to thicken enough to coat a spoon.
Cream Of Mushroom Paleo Casserole By paleoglutenfree.com
Warm and addicting comfort food alert! Cream of mushroom casserole (paleo, whole30, and dairy free). Layers of creamy sauce, cauliflower rice, herbed mushrooms, and lots of fresh basil! Made in minutes, then it’s in the oven!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 4 cups cauliflower rice 8 oz crimini mushrooms 1 cup chopped fresh basil 1 small red onion chopped 3 medium garlic cloves minced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
Smashed Aloha Burgers with Chipotle Aioli - Whole30, Paleo By http://cookprimalgourmet.com
Bring Hawaii into your kitchen with these Aloha Burgers. Easy, delicious, and bursting with tropical flavours! Whole30 and Paleo compliant!
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 2 lbs ground wild boar substitute ground pork or med. ground beef fresh pineapple peeled, cored and sliced into 1/2” discs ¼ cup The New Primal Spicy Marinade optional ½ cup compliant mayonnaise ½ tsp dried chipotle powder OR ancho chili powder * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add mayonnaise and chili powder in a small bowl. Stir to combine, cover with plastic wrap and refrigerate until ready to serve.
Add meat to a bowl or tray and pat very dry with paper towel.
Divide mixture into 8 1/4lbs-portions and form into large meat balls. Season the top of each with kosher salt and black pepper.
One-Pan Shrimp Fajita Bowls (Whole30) By therealfoodrds.com
These One-Pan Shrimp Fajita Bowls are a Whole30 (and busy weeknight) gamechanger! This post was created in partnership with our friends at Tessemae's.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 ¼ lb. raw shrimp, deveined and tails removed 3 small bell peppers, any color, thinly sliced 1 small yellow onion, thinly sliced 2 Tbsp. avocado oil, divided (may substitute olive oil) ½ tsp. chili powder * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 400ºF.
Line a large rimmed baking sheet with parchment paper.
Mix seasonings (chili powder through black pepper) in a small bowl. Remove and set aside ½ tsp. of seasoning mix.
Whole30 and Keto Cheeseburger Soup By themovementmenu.com
A Whole30 and Low Carb Cheeseburger Soup made with a cashew cheese soup base and nutrient dense bone broth. Dairy free, healthy and delicious! A perfect addition to your Whole30 meal plan or your arsenal of recipe rotation. Kid and family friendly, too!
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 1/2 cups raw cashews soaked in boiling water for 1 1/2 hours 6 strips bacon diced 2 pounds grass-fed ground beef 2 1/2 cups bone broth- Find Here! 6 ounces tomato paste * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Drain the soaked cashews and rinse well with cold water. Set aside.
In a large pot, cook the bacon pieces over medium heat, until crispy. Increase the heat to medium-high and add in the ground beef. Cook for another 8-10 minutes, stirring often to break the beef apart in even pieces. Keep stirring until it is brown throughout.
In the pitcher of a high-speed blender, add the broth, tomato paste, coconut milk, drained cashews and salt. Blend on high until smooth and creamy throughout.
Steak Taco Bowls (Street Taco Inspired, Whole30, Paleo) By 40aprons.com
This steak taco bowls are so flavorful with tender steak, creamy guac, sweet pineapple salsa, and cilantro-lime cauliflower rice. Whole30, paleo, and low carb, they're a healthier Whole30 Mexican recipe that the whole family will love.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 cup fresh cilantro chopped, divided 6 Tbsp. red onions chopped, divided 3 limes halved, divided salt ¾ lb. steak ribeye or strip work well * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Place steak in a shallow bowl and season liberally with salt, freshly cracked black pepper, and crushed red pepper. Squeeze 1 lime over the meat; turn to coat. Set aside for 30 minutes.
Combine radishes, slices of fresh jalapeño, white vinegar, and 3 tablespoons water in a small bowl and stir to coat. Season with lots of salt. If liquid does not cover radishes, mix together equal parts white vinegar and water and add to bowl until radishes are covered. Set aside for 30 minutes.
Combine diced pineapple or mango, juice of 1/2 lime, 1 tablespoon chopped cilantro, and 1 tablespoon red onion in a medium bowl. Stir to combine. Set aside.
Egg Roll in a Bowl (Whole30, Keto, Paleo, Low Carb) By 40aprons.com
This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 tablespoons sesame oil 6 green onions sliced, green and white parts divided 1/2 cup red onion diced. Skip for keto. See Note 5 cloves garlic minced 1 pound ground pork * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat sesame oil in a large skillet and place over medium heat.
Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
Whole30 Casserole with Chicken, Broccoli, Rice, and Mushrooms By 40aprons.com
This Whole30 casserole is a perfect Whole30 fall recipe, loaded with warming and filling ingredients. This Whole30 casserole is made with chicken, broccoli, cauliflower rice, and mushrooms, making it full of protein, fiber, and healthy fats! This Whole30 casserole makes plenty of leftovers, making healthy lunches easy.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 cups cooked chicken diced 1 12-ounce bag frozen chopped broccoli or about 2-2 1/2 cups fresh broccoli, steamed until tender-crisp 1 12-ounce bag frozen cauliflower rice or a small head of cauliflower, riced 1/2 cup paleo mayonnaise 1/2 cup sliced almonds * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 350º.
In a large saucepan, heat ghee or butter over medium heat. Add mushrooms and onion and sauté 5-10 minutes or until softened. Add minced garlic and cook about 30 seconds, stirring constantly, or until fragrant.
Add chicken broth and white wine (if using) and use a whisk to loosen the browned bits on the surface of the saucepan. Bring mixture to a boil and reduce heat to medium. Sprinkle in arrowroot powder, salt, dried herb, and nutritional yeast, then boil mixture until reduced by about 1/3 or 1/2. Use an immersion blender to blend mixture until about half smooth, leaving a a few pieces of mushroom.
Beef Taco Casserole (Paleo/Whole30) By eatthegains.com
All of your taco favorites combined into one healthy and comforting beef taco casserole! Great for a satisfying meal, meal prep, and paleo and Whole30 approved!
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1 pound ground beef 1/2 medium yellow onion, diced (about 1 1/2 cups/175 grams) 2 large bell peppers, diced (4 cups/500 grams) 3 packed cups kale, roughly chopped (90 grams) 1 package Cece's Noodle Co. Sweet Potato Noodles (or 4 cups sweet potato noodles/300 grams) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 375 degrees Fahrenheit and grease a large baking dish.
In a large sauté pan, add beef and cook for 3-4 minutes until slightly browned. Add onion and 1/2 tablespoon taco seasoning and sauté for 2 more minutes. Add peppers, kale, remaining taco seasoning, and salt and pepper and sauté for 2-3 more minutes. Turn off heat and mix in sweet potato noodles and cherry tomatoes. Transfer mixture to the baking dish, leaving behind the grease.
In a small bowl, mix together 1 cup salsa and mayo. Pour over sweet potato and beef mixture, evenly distributing. Use a fork to make sure it is evenly spread throughout the casserole. Top with more salsa if desired and bake for 35 minutes until firm and crispy on the top. Let rest for 5 minutes to firm up some more. Top with your favorite toppings and enjoy!
Sausage, Kale and Potato Soup By thebetteredblondie.com
A creamy and comforting soup to soothe your soul and nourish your body.
Yield: 6 Servings
Ingredients: 1 Tbls Avocado Oil or olive oil 2 Tbls Ghee 12 oz Kielbasa Sausage 1 cup Yellow Onion chopped 2 cloves Garlic minced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Turn Instant Pot to 'saute' mode and add in the oil and ghee. Add in the sausage and onion and saute for 3 minutes and then hit 'cancel' button
Put the rest of the ingredients into the Instant Pot, seal the lid and close the steam valve. Turn to 'pressure' mode and set time to 10 minutes
Heat oil and ghee in a soup pot over medium heat. Add in the sausage and onion and cook for 3 minutes. Add in the rest of the ingredients, bring to a boil and reduce to a simmer. Cook until potatoes are tender (about 20 minutes)
Whole30 Paleo Shepherd's Pie By themovementmenu.com
It's finally here- the heartiest and most delicious Whole30 paleo shepherd's pie you'll ever try. This warm and comforting recipe is full of nutrient dense veggies and topped off with a creamy, olive oil sweet potato mash. Just delicious!
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 2 tablespoons avocado oil or ghee 1/2 cup yellow onions diced 4 carrots diced 6 garlic cloves minced 2 red bell peppers diced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Melt the oil in a large enameled cast-iron pot or saucepan over medium-high heat.
Add the onions and carrots. Stir fry for 5-7 minutes until onions are translucent. Add the garlic cloves and stir frequently for 30 seconds, making sure it does not burn. Add in bell peppers and mushrooms. Cook for another 5 minutes with the lid on, until mushrooms begin to release water.
Add the other tablespoon of oil and ground beef, along with the salt, pepper & seasonings. Cook over medium heat, stirring regularly to break up the meat well, until all of the moisture has evaporated and some pieces are starting to develop a brown color.
Paleo Whole30 Chicken Pot Pie Soup By realfoodwithjessica.com
This Paleo Whole30 Chicken Pot Pie Soup is ultimate comfort food made healthy! Thick, creamy, and made with all real food ingredients! Dairy free, gluten free, and low FODMAP.
Prep time: Cook time: Total time:
Yield: 7 Servings
Ingredients: 1 pound organic yukon gold potatoes chopped 1 cup water 1 1/2 cups unsweetened almond milk 1 tablespoon garlic oil 2 tablespoons fat of choice- avocado oil ghee * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
Healthy Jambalaya (Whole30, Low Carb, Paleo) By 40aprons.com
This healthy jambalaya recipe is a Whole30 and low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole recipe is even keto friendly, thanks to cauliflower rice
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 pound sausage like Aidell's chicken-apple sausage for Whole30, sliced 1 1/2 tablespoons olive oil or avocado oil 4 cloves garlic minced 1 red bell pepper deseeded and chopped (about 1 1/2 cups) 1 green bell pepper deseeded and chopped (about 1 1/2 cups) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
Easy Instant Pot Pot Roast And Veggies By wholekitchensink.com
This classic Whole30 instant pot pot roast recipe is just the way my Nana makes it. Except of course in the instant pot, and totally Whole30 and Paleo! It’s got that gravy we all know and love, tender meat, hearty veggies and with a few buttons on your instant pot, you’ve got an easy Whole30 dinner! It also makes a great meal prep recipe being it makes enough to feed an army!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2.5–3lb beef chuck roast, roughly chopped into large pieces 1 tablespoon avocado or olive oil 3 large potatoes, washed and chopped into large 2″ chunks 2–3 long carrots, washed and chopped into 2″ chunks (peel if desired) 1 medium onion, peeled and sliced into discs (leave them in whole slices) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
Garlic Crushed Red Pepper Chicken Stir Fry By thewholecook.com
This spicy Garlic Crushed Red Pepper Chicken Stir Fry is so simple and fast! It's a satisfying dinner with a kick that cooks all in one pan!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tbsp cooking fat of choice I prefer olive oil or coconut oil 4 chicken breasts 1/2 tsp salt 1/2 tsp pepper 1 tsp dried basil * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add 1 tablespoon cooking fat of choice (I prefer ghee or olive oil) to a large saute pan or cast iron skillet. Heat on medium high.
Dice your chicken breasts into chunks approximately 1 inch in diameter. Once pan is hot add your chicken. Sprinkle salt, pepper, and dried basil on top of chicken. Stir. Brown on both sides.
When the chicken is browned add ghee, coconut aminos, garlic, ginger, and crushed red pepper flakes. Stir.
Spicy chicken patties are a really simple, easy recipe and can be used for wraps, salads, sliders, with a sauce or alongside some eggs with breakfast.
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 1 lb. lean ground chicken (I use 90% lean) 1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out) 1 clove garlic, minced 3/4 teaspoon kosher salt 1/2 teaspoon black pepper * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.
Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty.
Heat oil in a large skillet over medium-high heat.
Sautéed Apples & Pears with Coconut Butter By paleorunningmomma.com
Incredibly easy and delicious Sautéed Apples & Pears with Cinnamon and Coconut Butter that's Paleo, Vegan, and Whole30 compliant. No added sugar or sweeteners, dairy free, gluten free.
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 1 large apple I used Pink Lady or 2 small*, peeled and sliced into 1/4-1/2 inch segments 1 large pear or 2 small (not too ripe), peeled and sliced as above 2 tbsp coconut oil or possibly more if you need extra towards the end 2 tsp ground cinnamon a full 2 if you love cinnamon! 1/4 tsp fine grain sea salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat a medium, well seasoned cast iron or nonstick skillet over med heat and add 1 Tbsp of the coconut oil***
Once heated, add the apples and cook/stir one minute, then add the pears and combine
Sprinkle the salt evenly over the top and stir, continue to cook until softened, about 3 minutes, adding any extra coconut oil and adjusting heat to lower if you need to.
Spicy Spaghetti Squash Noodles By paleoglutenfree.com
Spicy spaghetti squash noodles with creamy-flavor-packed-coconut-cream sauce! Whole30, paleo, and made in just minutes! An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience!
Prep time: Total time:
Yield: 8 Servings
Ingredients: 2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce. 2-4 tablespoons arrowroot flour for thickening 2 teaspoons poultry seasoning I use Frontier brand 2 teaspoons minced garlic 2 teaspoons sea salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a fry pan, sauté chopped onions with a drizzle of olive oil over medium heat for a few minutes until golden. Then add rest of sauce ingredients and stir. Bring the sauce to a boil, then reduce to a simmer and cook for 3-5 minutes. Sprinkle arrowroot flour into sauce and whisk until sauce thickens (do not over cook, because the sauce will become too thick), then remove from heat.
Add cooked spaghetti squash and tuna to sauce, combine, and serve!
Cauliflower hummus is healthy, veggie-packed, low-carb hummus recipe. It's also vegan, keto, paleo, gluten-free and Whole30 friendly. Watch the video above to see how quickly it comes together!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 large head cauliflower, approx 5 cups florets 3 tbsp olive oil, divided 1/4 cup tahini 2 tbsp water, or more for desired consistency juice from 1 lemon * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat your oven to 400 degrees fahrenheit.
Remove the florets from the head of cauliflower and place on a baking tray. Drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the oven and roast for 20 minutes.
Transfer the cauliflower to your Vitamix or a food processor. Add the tahini, remaining 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, cumin and coriander. Add pepper to taste. Blend on high until smooth and creamy.
