Whole30 Recipes

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.

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

Is your holiday gathering immediate-family only this year?

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.

Try this Whole30 Hot Artichoke-Parsley Dip with Roasted Fingerling Dippers from The Whole30 Friends & Family.

With simple ingredients and a few easy steps, you’ll have these Crispy Brussels Sprouts on your table in no time.

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.

Skip the fryer, and whip up a batch of oven-baked onion rings.

Twice-Baked Ranch Potatoes 4 medium (6 to 8 oz each) russet potatoes, scrubbedOlive OilCoarse Salt3 slices Whole30 Approved or compatable bacon1/4 cup Compatible Rach Dressing2 tbsp ghee2 tbsp chopped fresh parsley2 tbsp snipped fresh chives, plus more for garnish1 tbsp chopped fresh dill1 clove garlic, minced3/4 tsp coarse black pepper PREHEAT oven to 425°F.

Crispy Two-Patty Burgers with Caramelized Onions and Secret Sauce For the Burgers2 tsp avocado oil, divided1 large yellow onion halved and thinly sliced1/2 tsp kosher salt, divided1/4 tsp freshly ground black pepper1/2 lb ground chuck, formed into four ¼-inch-thick patties2 tsp Whole30 compatible yellow mustard2 Bibb lettuce leaves1/4 cup Thrive Market Secret Sauce (or use the "Special Sauce" recipe below to make your own!

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.

Summer Tomato “Tonnato” Salad 2 lbs mixed ripe tomatoes*2 tsp capers, drained1 serrano chile, seeded and very thinly sliced (optional)1 tbsp extra-virgin olive oil1/4 tsp coarse salt1/4 tsp freshly ground black pepper2 (5-oz) cans Whole30-compatible tuna, drained and chunked3 to 4 tbsp WHOLE30 Creamy Balsamic Vinaigrette1 tbsp black or white sesame seeds, toasted**10 fresh basil leaves, large leaves torn and small leaves left wholeFlaky salt, to taste (optional) ON a large serving platter or in a large shallow bowl, combine tomatoes, capers, and chiles.