Entrée

Indulge in Whole30-approved goodness with White Bean-Mushroom Meatballs served on Pesto-Butternut Squash Noodles.

By Brad VanDyke This cozy and filling meal takes just a few minutes of prep and simmers to create a delicious combination of flavors.

This is a “copycat recipe” of a dish I love at one of my favorite fast-casual restaurants in Utah, and it was an instant hit with my large family … including the picky eaters who “don’t like” pork!

This creamy Whole30 Roasted Garlic Soup uses a massive amount of garlic – roughly 80 cloves!

​Transform rutabagas into crispy oven fries seasoned with rosemary, oregano, and garlic powder.

This recipe can easily be a light and bright summer “main” when paired with a salad or a warm, hearty dish when served with roasted butternut squash or root veggies in the winter.  It hits a few notes for me.

This hamburger soup is a favorite recipe from our family archives! 

Cook Time: 9 hours (low) or 4 hours 30 minutes (high) plus 15 minutes (high)

The kick of this Whole30 Buffalo Chicken Chili is the perfect complement to creamy Hannah potatoes and savory chicken.

The Whole30 Baby Kale, Apple, and Bacon Salad combines crisp baby kale, sweet apples, and savory bacon, topped with a tangy dressing, creating a refreshing and nutritious dish perfect for any meal

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.