Entrée

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.

A creamy bowl of mashed sweet potatoes will nourish your body and heart.

Is your holiday gathering immediate-family only this year? We rounded up 10 of our favorite Whole30 Thanksgiving recipes from the Whole30 Recipes Instagram feed...

We love the flavors of this dish - put this on your Whole30 menu and dig in!

This soup has all of the flavors of baked potatoes in every bite and gets its creaminess from almond milk and a bit of canned coconut milk.  Serve this on a cool evening and enjoy a cozy night in knowing you’re feasting on a nourishing meal! 

Small slits by “hasselbacking” your veggies create big flavor as these sweet potatoes caramelize in the oven, making every bite creamy with the perfect amount of delicate crunch.  Olive oil, avocado oil, ghee, or coconut oil are all wonderful cooking fats to coat your sweet potatoes in and increase your body’s ability to absorb all of the essential vitamins found in whole foods.

This hearty Shrimp Stir-Fry over Cauliflower Grits is perfect for a cozy night in, and has all of the flavors and textures that you’ve been craving.

Pork Tenderloin with Endive-Frisée-Apple-Squash Salad 1 natural pork tenderloin (1 to 1 1/4 pounds)1/2 cups WHOLE30 Elderberry Vinaigrette1 1 1/2 - 1 3/4 lb butternut squash, peeled, seeded, and cut into ¾-inch pieces (3 to 4 cups precut fresh butternut squash)3 tbsp extra-virgin olive oil3 tsp finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed1 clove garlic, minced1/2 tsp black pepper1/4 tsp coarse salt100% olive oil cooking spray3 Belgian endives stem end trimmed, cut crosswise into ½-inch slices (about 4 cups)4 oz frisée, trimmed and torn into bite-size pieces (about 3 cups)1 small apple and/or red pear, cored and chopped1/2 cup pecans, toasted and coarsely chopped (see Tip) IN a resealable plastic bag, combine the pork and ¼ cup of the vinaigrette and turn the meat to coat.

Buffalo Chicken Lettuce Wraps with Avocado Crema 1 1/4 lbs boneless, skinless chicken thighs3/4 cup Whole30 Buffalo Vinaigrette, divided8 leaves Bibb lettuce (for serving)For the Slaw1 1/2 cup shredded green and/or purple cabbage1/2 cup shredded carrots1/4 cup slivered red onion2 tbsp extra-virgin olive oil2 tbsp lime juice1/4 tsp coarse saltFor the Crema1 small avocado, halved, pitted, and peeled 3 to 4 tbsp full-fat coconut milk2 tbsp fresh lime juice2 tbsp coarsely chopped cilantro1 small clove garlic, halved1/4 tsp coarse salt MAKE the Buffalo chicken: In a large resealable plastic bag, combine chicken and ½ cup of the4 WHOLE30 Buffalo Vinaigrette.

The air fryer cooks up the tangy and spicy chicken breasts quickly and retains their juiciness.

It’s said you can’t go to a potluck in Texas and not see at least one take on this classic casserole.