Our friends at Primal Kitchen offer delicious Whole30 Approved avocado oils, salad dressings and—probably most famously—mayo. So versatile, in fact, that we wondered if it was possible to work at least one Primal Kitchen product into every Whole30 meal for an entire day. Our official Whole30 recipe creative Sarah said she was up for the challenge, so Primal Kitchen sent her one of their Whole30 Kits to experiment with. It’s a tough job, but somebody’s gotta do it!

We think Sarah went above and beyond with these three meals. Work them into your regular Whole30 meal rotation, and enjoy!

Want to try some Primal Kitchen of your very own? Click here to purchase the Whole30 Primal Kitchen Kit. Bonus: they’ll send you a free bottle of their delicious Ranch with your purchase. Then you can conduct your very own how-many-Primal-Kitchen-products-can-I-use experiment.

[Tweet “It’s a Day in the #JanuaryWhole30 Life on the blog today, featuring our favorite Whole30 Approved @primalkitchen products #ad”]

Breakfast: Greek Scramble over Roasted Butternut Toasts



For the Butternut “Toasts”
½ of a butternut squash, peeled and sliced in 1” disks
2 Tbs. of Primal Kitchen Avocado Oil
½ tsp. of sea salt

For the Greek Scramble
1 Tbs. of Primal Kitchen Avocado Oil
1 red bell pepper, diced (seeds removed)
1 medium zucchini, diced
8-12 eggs
¼ cup of Primal Kitchen Greek Vinaigrette
Dash of white pepper
¼ cup of fresh parsley, minced
4 handfuls of mixed greens


PREHEAT your oven to 350 degrees.

LINE a baking tray with parchment paper and place each butternut squash disk on the tray. Rub Primal Kitchen Avocado Oil over each disk and sprinkle with sea salt. Bake for 30 minutes, or until soft.

WHEN your butternut toasts are done, set aside and heat another tablespoon of Primal Kitchen Avocado Oil in a large skillet and turn heat to medium low. Add diced red pepper and zucchini and saute until soft, about 5 minutes. Once soft, crack 8-12 eggs in the skillet and scramble with a spatula.

WHEN the eggs are nearly done, add Primal Kitchen Greek Vinaigrette, a dash of white pepper and freshly minced parsley, toss until combined in the skillet and then remove from the stove.

ARRANGE the dish by placing a bed of mixed greens on each plate, followed by 1-2 butternut toasts per plate and topped with your Greek scramble.

Other ways to use the Greek Dressing: as a marinade for chicken; to dress your favorite salad; or to season oven-roasted potatoes (just toss cubed potatoes in a bit of their Avocado Oil and a tablespoon of Greek Dressing before popping in the oven).

Lunch: Curried Chicken Salad with Toasted Pecans


1 lb. of organic boneless, skinless chicken breasts, cooked, cooled and diced
¼ cup of Primal Kitchen Mayo
½ tsp. of sea salt
Dash of white pepper
1 Tbs. of curry powder
1 orange, segmented and diced
¼ cup of chopped pecans, toasted
2 green onions, minced
½ cup of fresh parsley, minced
¼ cup of dried cranberries (look for dried cranberries without added sugar)
1 head of butter lettuce, torn into individual leaves

MIX Primal Kitchen Mayo with sea salt, white pepper and curry powder in a large mixing bowl.

ADD diced chicken breast, segmented orange, toasted pecans, minced scallion and minced parsley to the bowl and gently toss with a baker’s spatula until all is well combined.

CAREFULLY scoop curried chicken salad into butter lettuce leaves and arrange on a platter until you are ready to serve them. If you have extra chicken salad, serve in a ramekin in the center of your platter.

Recipe note: You can make this Whole30 salad using Primal Kitchen Mayo up to 2 days in advance. It’s a perfect recipe to prepare in advance for lunch or to serve at your next get-together.

Other ways to use Primal Kitchen Mayo: smear it on your favorite Whole30 burger; dip your favorite roasted veggies in it; or use it to make Whole30 compatible deviled eggs.

Dinner: Beef Brisket over Roasted Garlic Mashed Potatoes with Scallion



For the Beef Brisket
1 lb. of organic beef brisket
2 Tbs. of Primal Kitchen Avocado Oil
1 tsp. Of sea salt
Dash of white pepper
2 Tbs. of coconut aminos
1 tsp. Of garlic powder
1 ½ tsp. Of onion powder
2 Tbs. of apple cider vinegar
½ cup of chicken stock

Garlic Mashed Potatoes with Scallion:
1 lb. of gold potatoes, diced (skin-on)
2 Tbs. of ghee
2 Tbs. of Primal Kitchen Avocado Oil
1 head of garlic
1 tsp. of sea salt
Dash of white pepper
2 scallions, minced
½ cup of Primal Kitchen Ranch Dressing

PLACE all beef brisket ingredients in a slow cooker and cook on low for 4 hours. Alternatively, you can use an Instapot, cooking on manual for 25 minutes and allowing the steam to release naturally for an additional 20 minutes.

WHEN your brisket is cooked, place on a cutting board and slice in 1” strips.

WRAP the entire head of garlic in a sheet of foil with 1 tablespoon of Primal Kitchen Avocado Oil and place in the oven set to 350 degrees for 45 minutes. When garlic is soft to touch, remove from the oven and allow to cool. Once cool, peel each clove and set aside.

STEAM diced potatoes until soft, about 15 minutes.

TRANSFER steamed potatoes to a large bowl and add ghee, Primal Kitchen Avocado Oil, sea salt, white pepper, roasted and peeled garlic cloves, minced scallion and Primal Kitchen Ranch Dressing and mash with a potato masher (or use a large fork).

SERVE a generous scoop of mashed potatoes topped with sliced beef brisket on a plate and enjoy a comforting and filling Whole30 dinner.

Other Ways to use Primal Kitchen Ranch Dressing: as a dip for your carrots and celery; serve alongside your favorite Whole30 wing recipe; top a Mexican-inspired salad.

This post is sponsored by Primal Kitchen












Published by Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the #1 bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.