OVER 150 RECIPES FOR THE WHOLE30 AND BEYOND
Previously published as The Whole30 Cookbook, this bestseller is now in paperback for the first time.
10 exclusive NEW recipes and a special introduction from Melissa Urban
Cooking Whole30 was originally published in 2016 as The Whole30 Cookbook. It was my first stand-alone cookbook, and it inspired hundreds of thousands of people to discover how simple, delicious, and satisfying Whole30 meals can be. I still love the recipes in this book, and I know many in our community feel the same.
My vision then was the same as it is today: I want everyone in the world who wants to do a Whole30 to be able to do so. But over the last few years, I’ve come to understand that the Whole30 can’t merely be available to people with diverse identities; it must be built with them in mind. (See the difference?) As such, my team and I deeply invested in our work in diversity, equity, inclusion, and accessibility, actively working to ensure that everyone who wants to do a Whole30 feels welcomed, seen, heard, and represented in our efforts.
We’re celebrating the four-year birthday of my book baby with a page-by-page overhaul, revising it to make it reflective of our deep cultural appreciation of food, as well as its historical pathways and ingredients. Working with a team of experts, we reviewed every page, every word, every recipe title, description, and image. We added ten delicious recipes from five new contributors, showcasing their unique talents and cultures. And we reformatted the book as a paperback, to make it more cost-accessible.
Some readers may not notice the small but powerful changes we made to Cooking Whole30 . But many of you will, and you are the people these changes impact the most. I hope you feel heard, and seen, and welcomed, and represented through this new text.
CO-FOUNDER & CEO
We encourage you to purchase your Whole30 books from Black-owned bookstores. Click here to for a list.
Whether you’re doing your first Whole30 or coming back for another reset, Cooking Whole30 will help you change your life in 30 days with the Whole30 program.
The groundbreaking Whole30 program has helped millions of people transform their lives by bringing them better sleep, more energy, fewer cravings, and improved digestion, creating a foundation of good habits and restoring a healthy relationship with food. In this cookbook (previously published as The Whole30 Cookbook) best-selling author and Whole30 co-creator Melissa Urban delivers over 150 recipes to help readers prepare delicious, healthy meals for their Whole30 and beyond.
- A Whole30 refresher, including an updated introduction to the program, 5 steps to get you started, and tips for stocking your Whole30 kitchen.
- More than 150 recipes for main dishes, sides, dressings, and sauces.
- Easy tips that simplify meal planning and prep to save time and money.
- Recipe Remixes designed to turn one dish into two or three different meals.
- 10 exclusive, new recipes from community recipe creators.
Preview Recipes from Cooking Whole30 by special contributor Abeer Najjar
Sheet Pan 7-spice Chicken and Potatoes
Serves 4 to 6 | Prep: 15 minutes | Cook: 45 minutes | Total: 1 hour
I came up with this recipe during a visit to see my sisters in California. While their kitchens are becoming the setting for teaching our Palestinian culture to the next generation, some days we just need a quick meal so we can spend time catching up and catching some sun. I threw together this sheet pan of chicken and potatoes with some common ingredients and seasonings we always have on hand. One bowl to prep and one pan to cook, so this recipe is easy and low-maintenance from start to finish.
- 1 1⁄2 pounds boneless, skinless chicken thighs
- 1 1⁄2 pounds Yukon Gold potatoes, cut into 1 1⁄2- to 2-inch chunks
- 1 medium yellow onion, halved and thinly sliced
- 2 cloves garlic, smashed
- 1⁄4 cup extra-virgin olive oil
- 2 teaspoons kosher salt
- 1⁄2 teaspoon freshly ground black pepper
- 1 1⁄2 teaspoons 7-spice blend (baharat; see Tip)
- 1 teaspoon ground sumac (see Tip)
- 2 teaspoons dried oregano
- 1⁄4 cup finely chopped fresh parsley
- 1 lime, halved
- Line a large rimmed baking sheet with parchment paper; set aside. Preheat the oven to 400°F. In a large bowl, combine the chicken, potatoes, onion, and garlic. Drizzle with the oil and season with the salt, pepper, 7-spice, sumac, and oregano. Use your hands or tongs to combine until evenly coated. Remove the chicken to a plate.
- Spread the potato mixture over the prepared baking pan in a thin layer. Lay the chicken on top. (This way, while the chicken cooks, the juices will baste and flavor the potatoes.)
- Bake for 45 to 50 minutes, or until browned and slightly crispy. The potatoes should be tender and the juices of the chicken should run clear.
- Remove the pan from the oven. Sprinkle with parsley. Squeeze fresh lime juice over the chicken and potatoes.
- Serve with Jerusalem Salad for a complete meal.
- Seven spice blend (also called baharat, the Arabic word for “spice”) is a warm and sweet seasoning used throughout the Arab world. It varies from cook to cook, but is usually some combination of paprika, black pepper, cumin, coriander, cinnamon, cloves, star anise, and nutmeg. Sumac is also widely used in the Arab world. It is made from dried and ground sumac berries and has a tangy, lemony flavor. Look for both in specialty markets or online.
Serves 4 to 6 | Prep: 30 minutes | Total: 30 minutes
As the daughter of Palestinian refugees, my connection to my heritage is deeply rooted in food and storytelling. My ancestors in Palestine were farmers and that is reflected in the cuisine that has been passed on through generations; the table reflects the season’s bounty and inspires honor for the land that sustains them. Variations of this salad are made across the Middle East and North Africa, though it’s popularly referred to as Jerusalem Salad. But in my house, it’s just “salata” (salad), because that’s how central this dish is to our daily meals and cuisine. Its simplicity and bold flavors will make it a regular on your table as well.
- 4 Roma or on-vine tomatoes, coarsely chopped
- 5 small Persian cucumbers, ends trimmed, halved lengthwise, and sliced (see Tip)
- 1⁄2 cup finely chopped red onion
- 1⁄4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 1 small serrano chile pepper, seeded (if desired) and finely chopped (optional)
- 1⁄4 cup fresh lemon juice
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- In a large bowl, combine the tomatoes, cucumbers, onion, parsley, mint, and chile pepper, if using. Add the lemon juice, salt, and olive oil. Mix the salad thoroughly to ensure everything is evenly distributed and dressed.
- Persian cucumbers are often packaged as “mini” cucumbers in the supermarket. They are virtually seedless and have a crisp, firm texture.
- The salad can be prepared ahead by chopping all the vegetables and herbs. Refrain from dressing the salad in advance, as the salt and acid draw liquid out of the tomatoes and make the salad very wet. Dress right before eating so both the flavor and texture of this salad can shine.
Photos by Kathryn Pauline
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