Whole30 Recipes

Mason Jar Mayonnaise, 4 Ways Mason Jar 1 large egg yolk1 tbsp fresh lemon juice1 tsp Dijon mustard1 cup avocado oilsea salt to taste ADD the egg yolk, lemon juice, and mustard in a jar and pour in the avocado oil. PLACE an immersion blender at the bottom of the jar and begin pulsing, slowly lifting the blender upwards until the mixture is emulsified.3 Ways to Spice It UpGarlic Aioli: Add minced garlic and cracked black pepper.Spicy Mayo: Add chopped fresh chives and cilantro, lime zest, and a dash of Whole30 Approved hot sauce.Lemon Dill: Add fresh dill and lemon zest.

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

A bit of our Ranch House Dressing gives this already delicious chicken soup a dash of something extra wonderful!  Freshly diced avocado ensures this soup has a portion of healthy fats to keep you feeling nourished and satisfied in between meals.

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

Warm up to The Whole30 Friends & Family Cookbook with one of our favorite breakfast recipes — Whole30 Potato Sausage Breakfast Bites!

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!

This Whole30 smoky sweet potato chili is a special preview recipe from The Whole30 Slow Cooker by Melissa Urban.

Whole30 Sweet & Spiced Curried Beef Stew 2 lbs beef (cut into 1/2-inch pieces)2 whole bay leaves2 whole medium onions (chopped coarsely)2 large frozen bags or 2 large cans of vegetables ((I use 1 bag of frozen Mediterranean vegetables and 1 large can of mixed vegetables))2 cloves garlic (chopped finely)1 lb golden potatoes (scrubbed and cut into 1/2-inch pieces)1/2 jar Saucy Lips Pineapple Thai Handcrafted Gourmet Sauce1 can unsweetened coconut milk1 cup beef broth1 cup water2 tsp salt1 tsp black pepper1 tsp garlic powder1 tsp dry chopped basil1 pinch ground ghost pepper ((or whatever level of spice works for your tastebuds))1 tsp tomato paste2 tbsp seasoning salt ((I use Laila Ali Spices Soulful Seasoning))3 tbsp coconut oil2 tbsp curry powder1 tbsp grated fresh ginger or ginger paste1 tbsp 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.

This quick and easy Whole30 breakfast bowl hits all of the right notes … golden potatoes, runny eggs, tender bacon, and satisfying avocado.

This Whole30 Salsa Chicken Stew from Autumn Michaelis of Whole Food For 7 keeps going viral for a good reason.

This fresh, herby, tangy Whole30 Lemon Tahini dressing gets its creaminess from tahini, which is made from ground sesame seeds and has a subtle nutty flavor.

Making your own Whole30 salad dressing is a great way to save money and use simple ingredients you probably already have on hand, like olive oil, vinegar, and a handful of common dried herbs and spices.

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.

Delicious breakfast casserole featuring a mix of vegetables and protein, seasoned with herbs and spices, and baked until golden.

Try this delicious Whole30 Buffalo Chicken Casserole

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