Our @whole30recipes Instagram feed brings you delicious, Whole30 Approved recipes all day, every day. And, in our new series,  The Best of @Whole30Recipes, we’ll be bringing them to our blog! Each week, we’ll feature a new mini-collection of our favorite recipes.  This week, food you can eat with your hands!

F coconut shrimp

Coconut Shrimp with Piña Colada Dipping Sauce, @allieeatswhole

  • 1 lb peeled & deveined shrimp, rinsed and DRY (the bigger the better)
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened shredded coconut
  • 2 eggs, beaten
  • Coconut oil, to fry
  • 1/4 cup coconut cream
  • 1/2 cup crushed pineapple

Mix together coconut cream and pineapple until you get a smooth sauce. Refrigerate for one hour, or while the shrimp cookSet up a dredging station with your flour, eggs and shredded coconut in separate containers. Dip the shrimp in the flour, then in the egg, and then in the shredded coconut. Set on a plate until you’ve finished all of them. Once they’re all coated, heat up a couple tablespoons of coconut oil. Add shrimp a few at a time and flip when the tails turn pink. The shrimp should be golden brown. Cook for another minute or so and serve with sauce.

F asian wraps

Seriously Good Asian Lettuce Wraps, @tara_eats_whole.

  • 1 lb ground meat (turkey, pork, or beef)
  • 1 Tbsp oil (coconut, avocado, or olive)
  • 1 small onion, diced
  • 2 c chopped mushrooms
  • 4 c shredded carrots + cabbage
  • Chopped bell pepper (as much as desired)
  • 1 tsp fresh or ground ginger
  • 3 gloves garlic, minced
  • 1 tsp ground mustard
  • 1/4 c coconut aminos
  • Salt + pepper to taste
  • Optional garnishes – cilantro, chives, cashews, mustard, etc.
  • Lettuce for wrapping (I used butter lettuce)

Brown meat in a skillet. If using a very lean meat add a tablespoon of oil.  Once meat is cooked through, add in veggies and seasonings. Stir and sauté until vegetables are cooked, about 10-15 minutes. Wrap meat mixture in lettuce, top with cilantro, chives, cashews, and mustards if desired.

F sweet potato toast

Avocado Sweet Potato “Toast”, @thewhetappetite

  • 2 sweet potatoes
  • 1 ripe avocado
  • 1/2 lime
  • 1 tablespoon olive oil
  • Sea salt
  • Black pepper
  • Toppings as desired – tomatoes, caramelized onions, cooked meats, etc.

Preheat oven to 400 degrees F. Thinly slice sweet potatoes lengthwise and brush each side with olive oil.  Place sweet potato slices on a nonstick pan and roast on middle rack for 35-40 minutes, flipping halfway through. Remove sweet potato slices from oven and allow to cool 5-10 minutes. Halve avocado, remove pit, and mash the avocado with a fork. Add a dash of salt and pepper and a squeeze of lime to taste. Spread the avocado mash on the sweet potato with a fork . Add toppings of choice.

F chicken strips

Healthy Crusted Chicken Strips, @wholesisters

  • 3/4 cup cashews
  • 1/4 cup flax seeds, ground
  • 2 tbsp chia seeds
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 eggs, with 1 tbsp water
  • 1 pound chicken strips

Place cashews in a blender until crumbly.  Mix cashews, chia seeds, ground flax seeds, salt and pepper by hand and place in a shallow dish.  In another shallow dish, whisk 2 eggs with 1 tablespoon water. Take chicken strips (dried with a paper towel), dip in egg mixture, then dip in crumb mixture. Fry in sauté pan with a small amount of oil over medium high heat until golden brown and no longer pink in the middle. Make sure to carefully turn chicken, to not accidentally remove breading.

F tuna peppers

 Tuna Salad Stuffed Mini Bell Peppers, @stephgetswholedup

  • 5 – 6 mini bell peppers, seeded and cut in half
  • 1 can of wild caught Albacore tuna packed in water, drained
  • 1 tbsp Paleo mayo or Paleo ranch (there are several option
  • 1 or 2 hard-boiled eggs, roughly chopped
  • 1 tbsp green onions, chopped
  • Salt and pepper to taste

Start by deseeding the mini bell peppers by and cutting them in half. Next, open and drain your can of tuna. Note: Watch out for howling dogs and mewling kitties begging for that can of tuna. In a small bowl, mix tuna, mayo or ranch, eggs and green onion. Add salt and pepper and stir again. Now it’s time to fill the bells! Using a spoon, scoop up some of the tuna mixture and place into one half of a mini bell pepper. Repeat until all halves are filled.

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