Entrée

A seasonal classic, this Whole30 Roasted Butternut Squash and Apple soup is sweet and savory, the perfect accompaniment to any fall meal.

Whole30 Citrus Brined Turkey Breast 1.5 lb boneless turkey breast3 cups water1.5 tbsp salt1 orange1 lemon1 tsp black peppercorns2-3 bay leaves For the brineTo make the brine, juice 1 orange and 1 lemon.

Creamy butternut squash and hearty baby potatoes pair perfectly with melt-in-your-mouth sirloin, all served over greens and seasoned to perfection with olive oil, sea salt and black pepper.  

Coconut cream emulsifies with chicken stock in this recipe, creating a satisfying and nourishing soup, perfect for fall.

Just in time for Labor Day weekend, make these Whole30 St.

Nona’s Argentine Chicken Chimichurri (Pollo con Chimichurri) and Silvia’s Argentine Carrot & Hard Boiled Egg Salad (Zanahorias y Huevos) Photo Credit: Brian Kavanagh Whole30 Argentine Chicken Chimichurri (Pollo con Chimichurri) Chimichurri Marinade1/2 cup olive oil2 tbsp red wine vinegar1/2 cup finely chopped parsley4 cloves garlic (,minced)1 red chili (,deseeded and finely chopped)3/4 tsp dried oregano1/2-1 tsp salt1/2 tsp pepperChicken4 skinless boneless chicken thighs ((or breasts))Salt to seasonCarrot and Egg Salad4 carrots (,peeled and julienned or shredded with grater)2 hard boiled eggs (,sliced or chopped)2 tbsp extra-virgin olive oilJuice of 1/2 lemon3 small pieces salt or less to tasteFreshly ground black pepper Mix chimichurri ingredients together in a bowl and allow to marinade for 5-10 minutes.

You can use any radishes for this dish, but I picked Easter egg radishes, which aren’t a specific type of radish, but rather the name for a bundle of different radishes collected together.

Lumpiang Hubad (Naked Spring Rolls) is similar to fresh Lumpia but is served in a bowl, without a wrapper.

Fresh basil, cilantro and mint liven up a simple marinade of olive oil, red wine vinegar and staple seasonings.  This meal is wonderful served hot off the grill and is perfect to make in advance to enjoy throughout the week in your lunch.

Try these Whole30 Simple Deviled Eggs with Spiced Herb Garnish from chef and certified nutritionist, Ariane Resnick.

This creamy lemon dill shrimp salad is a light, flavorful Whole30 lunch recipe, the perfect dish to add to your meal prep routine.

Roulade is the French term for a thin piece of meat rolled around a savory filling, usually some combination of vegetables, bread crumbs, and cheese.

Whole30 Spaghetti Squash Carbonara 2 medium spaghetti squashkosher salt1 red onion, diced5 cloves of garlic4 slices of bacon3 large eggs ((room temperature))SaltPepperRed pepper flakesFor the cashew topping1/2 cup raw cashews2 tablespoons nutritional yeast1/2 teaspoon kosher salt1/2 teaspoon garlic powderOptional ToppingFresh parsley PREHEAT oven to 425 degreesCUT spaghetti squash crosswise into 1.5” “rings” using a small knifePLACE baking racks on baking sheets and put the squash rings on the racksSPRINKLE squash rings generously with course salt and let sit on racks for 20 minutes (the baking sheets will allow the moisture to escape)When the 20 minutes is up, WIPE the excess salt off of the squashROAST squash on baking racks for 30-35 minutes until tender MEANWHILE, place all of the cashew topping ingredients in a food processor and pulse until combined and even.  Set aside.TAKE the squash out of the oven when it’s finished, let it cool, and then make a small slit on one side of the skin.  RUN a small knife around the skin of the squash, releasing the “noodles”.  Set asideIn a bowl, MIX 3 eggs, salt, pepper, and red pepper flakes.ADD most of the cashew topping to the egg mixture, reserving a few tablespoons for servingMIX until incorporated.In a skillet over medium heat, COOK bacon just until crisp, but not crunchy.  Remove from heat and roughly chop.COOK the diced onion in the bacon fat until translucent, 3-5 minutes.ADD the garlic and cook until fragrant.ADD the spaghetti squash noodles to the skillet, and heat through until nice and hot.REMOVE the skillet from the heat, and gently stir the egg mixture into the squash noodles (if the heat is still on under the skillet when you do this step, it could cause your egg mixture to “scramble”) until thick and creamy.STIR in chopped bacon, and top with remaining cashew topping, and fresh parsley.ENJOY!

Whole30 Sweet & Spiced Curried Beef Stew 2 pounds beef, cut into 1/2-inch pieces2 whole bay leaves2 whole medium onions, chopped coarsely2 large bags or 2 large cans of frozen vegetables ((I use 1 bag of frozen Mediterranean vegetables and 1 large can of mixed vegetables))2 cloves garlics, chopped finely1 pound golden potatoes, scrubbed and cut into 1/2-inch pieces1/2 jar Saucy Lips Pineapple Thai Handcrafted Gourmet Sauce1 can unsweetened coconut milk1 cup beef broth1 cup water2 teaspoons salt1 teaspoon black pepper1 teaspoon garlic powder1 teaspoon dry chopped basil1 pinch ground ghost pepper ((or whatever level of spice works for your tastebuds))1 teaspoon tomato paste2 tablespoon seasoning salt ((I use Laila Ali Spices Soulful Seasoning))3 tablespoons coconut oil2 tablespoons curry powder1 tablespoon grated fresh ginger or ginger paste1 tablespoon fish sauceHot cooked cauliflower rice ((optional)) On the stovetop, HEAT coconut oil until shimmery in a dutch oven or large pot using low to medium heat.ADD fish sauce, garlic, ginger, and onions.

These Whole30 garlic smashed potatoes are made creamy with ghee and coconut milk and topped with caramelized onion, crisped prosciutto, and toasted pine nuts.

By Brian Kavanagh of The Sophisticated Caveman Colorful, veggie packed, sweet, and kicky, this citrus-ginger salmon salad is the perfect dish to enjoy during your lunch hour at work.

Try this delicious Whole30 Buffalo Chicken Casserole

This recipe is perfect for a winter night when you need something cozy, nutritious and filling.