Our @whole30recipes Instagram feed brings you delicious, Whole30 compatible recipes all day, every day. And, in our series, The Best of Whole30 Recipes, we bring our favorites to the blog.
It’s not that difficult to turn your favorite recipes for the traditional Thanksgiving meal (like grandma’s roast turkey or your father-in-law’s classic mashed potatoes) into Whole3o compatible versions. But maybe you want to wow your guests with an interesting first course or a new vegetable side this year. We’ve rounded up fifteen delicious options from some of our favorite Whole30 Recipes contributors for you to try.
If you need even more inspiration, check out the Fancypants Holiday Meal menu, along with detailed preparation and cooking timetables, in The Whole30. And, check out our Thanksgiving resources archive for more recipes, support and even a Melissa Urban holiday peptalk.
BACON WRAPPED PRUNES | BY SIMON HALL
8 slices Whole30 bacon
8 slices of water chestnut
ROLL prune and water chestnut tightly in each strip of bacon and lightly drizzle with balsamic vinegar.
BAKE in oven at 375 degrees for 13 minutes or until bacon is browned and crispy.
GARNISH with sprouts and finish with another drizzle of balsamic.
WARMER WINTER NUTS | BY THE WONKY SPATULA
300-400g of mixed nuts (I went for a combination of almonds, cashews, pistachios, pecans & macadamias)
2 tbsp olive oil
1 tsp cayenne pepper
1/4 tsp ground cinnamon
Large pinch of coarse salt
PREHEAT your oven to 200°c/ 400°F.
LAY out all of the nuts on a large baking tray and bake in the oven for 6-8 minutes until they start to toast.
While they are cooking COMBINE the oil, cayenne pepper, cinnamon & coarse salt in a large bowl.
REMOVE the nuts from the oven and toss them in the spice mix.
ADD the nuts back to the baking tray and bake in the oven for a further 3-4 minutes. Allow the nuts to cool fully before storing in an air tight container. Serve and enjoy!
RICED CAULIFLOWER STUFFING | BY THYME AND JOY
3 cups Riced Cauliflower (frozen)⠀
1/2 cup Carrots, small dice⠀
1/2 cup Celery, small dice⠀
1/4 cup Onion, small dice⠀
1/3 cup Dried Cranberries*⠀
1 tbsp Poultry Seasoning⠀
1 tbsp Ghee or cooking oil of choice⠀
Salt/Pepper to taste⠀
HEAT ghee or oil in large pan on medium high heat. Add carrots, onion, celery and seasonings to pan and saute for about 5 minutes or until vegetables are softened. Add in frozen riced cauliflower and dried cranberries and saute until mixture is completely warmed through.⠀
ADJUST seasonings as necessary and serve hot.
SLOWLY ROASTED ROSEMARY, GARLIC AND LEMON TURKEY BREAST | BY COOK BY COLOR
2 1/2 Pound bone-in, skin-on turkey breast
2 Onions, ½” sliced rounds
1 Pound of carrots, cut on a bias in 1” chunks
½ bunch of celery, cut on a bias in 1” chunks
4 Cloves of roasted garlic minced (sub fresh if you want)
1 ½ Tbsp. finely chopped rosemary
1 Lemon, juiced (approximately 2 Tbsp.)
1 Tbsp. yellow mustard *make sure it is compatible
½ cup chicken stock
Salt and pepper to taste
¼ Cup Olive oil
PREHEAT oven to 300 degrees. Salt the turkey liberally, turkey needs salt. Place carrots, celery and onion in roasting pan. Drizzle 1 tbsp. of olive oil over vegetables, salt and pepper to taste and toss to coat.
POUR chicken stock into the bottom of the roasting pan. Mix remainder of the olive oil, rosemary, garlic, lemon juice, and mustard Rub Turkey skin with marinade. Carefully separate the skin from the meat to coat the meat under the skin as well.
PLACE turkey breast on a rack over vegetables. Roast for approximately 1½ hours, checking the temperature in the thickest part to ensure it reaches 165 degrees.
COVER with foil if the skin is browning too much. Rest meat for 10 minutes to preserve
SERVE with your favorite sides!
EASY MUSHROOM GRAVY | BY THYME AND JOY
8 oz White Mushrooms, sliced⠀
1/4 cup Red Onion, small dice⠀
2 tsp Garlic, minced⠀
2 tbsp Fresh Rosemary, minced fine⠀
1 tbsp Ghee ⠀
2 tbsp @thenewprimal classic marinade OR coconut aminos⠀
2 cups Beef Broth (Whole30 compatible)⠀
2 tbsp Arrowroot Starch⠀
Salt/Pepper to taste⠀
In a large pan, HEAT butter or ghee over medium high heat. Add mushrooms, garlic, onion and rosemary and saute until everything starts to brown. Add beef broth, Coconut aminos or marinade and turn heat down to a simmer.
IN a small bowl, whisk 2 tbsp arrowroot starch with enough water to combine it all together without clumps. Whisk this mixture into gravy until fully incorporated and simmer gravy until desired consistency is reached (about 10 minutes).
STORE in an air tight container for 7-10 days.⠀
GARLIC RANCH MASHED POTATOES | BY JUST JESSIE B
2 lbs gold potatoes, scrubbed & cubed (roughly 1” pieces)
1/2 cup chicken bone broth
1/4 cup ghee
1/4 cup coconut milk – 2 tsp minced garlic
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried chives
1/2 tsp dried dill
salt & pepper, to taste
optional garnish: drizzle of Whole30 compatible ranch, chopped fresh parsley, sliced green onion, chopped bacon
PLACE the cut potatoes in a large pot and fill with water to cover. Bring to a boil then reduce to medium high (or a low boil). Cook unt]]il potatoes are tender, about 15 to 20 minutes. Drain the potatoes, then return them to the pot over low heat.
ADD the chicken broth, ghee, coconut milk, garlic, and spices. Mash with a large fork or potato masher until you reach your preferred consistency. Season with additional salt & pepper to your taste, and serve hot with optional garnish.
Vegetable Side Dishes
HERB ROASTED CARROTS | BY CONFESSIONS OF A CLEAN FOODIE
2 bunches carrots (about 12) with green tops trimmed to about 2 inches
¼ cup melted ghee
1 tbsp. Freshly chopped rosemary leaves
1 tsp. fresh thyme
1 tsp. Garlic powder
1 tbsp. Coconut aminos
Salt and pepper
PREHEAT oven to 400 degrees F. Wash, dry and slice each carrot in half. Now transfer them to a baking sheet.
Whisk together ghee, rosemary, garlic powder, thyme, and coconut aminos in a bowl. DRIZZLE mixture over carrots and gently toss to coat. Sprinkle with salt and pepper to taste.
ROAST carrots for 35 minutes or until tender. If they aren’t tender after 35 minutes, lower the oven to 375 degrees and continue to roast for 10 minutes.
BACON AND ROSEMARY SWEET POTATOES | BY LIVING LOVING PALEO
2 large sweet potatoes, diced into 1” cubes
½ lb compatible bacon, cut into ½” pieces (no added sugar)
2 tablespoons fresh rosemary, chopped and divided
Sea salt & pepper, to taste
PREHEAT your oven to 400 degrees. Line two baking sheets with parchment paper. Place the sweet potatoes on the lined baking sheet. Add the chopped bacon on top of the sweet potatoes. Sprinkle with sea salt and pepper.
ROAST the sweet potatoes for 20 minutes. Add 1 tablespoon of the rosemary to the pan and using a spatula, flip the sweet potatoes to roast the opposite side. Rotate the trays in the oven (top to bottom, vice-versa) and roast for 10-15 minutes, or until the sweet potatoes begin to brown and the bacon is crispy.
REMOVE the trays from the oven, toss with the remaining rosemary and enjoy!
ROASTED GREEN BEANS WITH ALMONDS | BY THE WHOLE COOK
1 lb fresh green beans, trimmed
2 tbsp olive oil
Salt & pepper to taste
1/4 cup slivered almonds
2 tsp minced garlic
PREHEAT oven to 425 degrees. Spread green beans in a single layer on baking sheet. Drizzle with olive oil. Roll the green beans in the oil so each one is nicely coated. Liberally salt and pepper.
BAKE for 15 minutes. Remove from the oven. Flip green beans.
SPREAD minced garlic and slivered almonds. BAKE for an additional 5 to 7 minutes. (Keep an eye on the almond slivers. You want them browned but not blackened.)
HORSERADISH CREMA ON HASSELBACK POTATO | BY JOSH KATT
Ingredients (for the crema)
3/4 C Water
1/3 C Raw Cashews
1/2 C Coconut Milk, full fat
2 tsp Lime Juice, fresh
2 tsp Apple Cider Vinegar
1/4 tsp Celtic Sea Salt, or to taste
1/4 C Fresh Horseradish, grated (can use jarred horseradish, as long as W30)
1 qt Cold Water
SOAK the cashews overnight in the 1 qt of cold water. Wake up, drink coffee, and strain off the cashews, discard the water.
PEEL the horseradish. Grate the horseradish, or chop finely with a knife. Blend ingredients all together in a blender. Pour on Hasselback Potatoes or Steaks.
Ingredients (for the potatoes)
4 Yukon Gold Potatoes
¼ c Olive Oil
2 tbs Garlic Powder
4 tbs Celtic Sea Salt
MIX the olive oil, garlic powder and celtic sea salt together with a fork. SLICE the potatoes thinly, being careful not to go all the way through them so that the bottom of the potato holds the slices together.
BRUSH the potatoes with the olive oil mixture, being sure to get them in-between the slices.
ROAST the potatoes in a convection oven at 350F for about 30 minutes or until golden brown.
BAKED PUMPKIN WITH TAHINI | BY SCOTT GOODING
1/2 of a small pumpkin, cut into wedges
2 tbs olive oil
2 tsp cumin
1 tsp cinnamon
1 lime – juiced
¼ bunch fresh coriander
3 tbs tahini dressing ( see below)
For the dressing
2 tbs tahini
½ garlic clove – minced
1 lemon – juiced
½ tsp cumin
1/3 cup water
PREHEAT oven to 220C (425 F). In a large mixing bowl combine the pumpkin, olive oil, and spices. Lightly toss to ensure all the pumpkin is coated in oil and spice.
LINE a baking tray with baking paper. Transfer the pumpkin to the baking try (skin side down). Season and place in the oven and bake for 25 mins or until browned and cooked through.
REMOVE from the heat.
IN a mixing bowl combine the tahini and minced garlic. Add the lemon juice, cumin and stir. Slowly add the water until desired consistency is reached. Season, add the lime, tahini dressing, coriander, season and serve.
DECAF VANILLA CHAI | BY MELISSA’S FOOD FREEDOM
1 Teabag Decaf Chai Tea (or regular caffeinated, it’s up to you!)
1/3 c. French Vanilla Nutpods
1/3 c. Boiling Water
ADD boiling water to tea bag in mug. Steep 6 1/2 minutes. Heat Nutpods in milk frother or with saucepan. If heating with saucepan, use a stick frother afterward for the perfect foam!
SLOWLY pour steamed Nutpods into the steeped tea, trying your best to keep the top of the pour spout as close to the tea as you can, lifting it slowly as you pour so your froth stays on top. Sprinkle cinnamon on top and drink immediately.
CRANBERRY & ORANGE MOCKTAIL | BY HEALTHY LITTLE PEACH
Ingredients and Instructions
1 can of Cranberry La Croix water
3 tbsp of freshly squeezed orange juice
2 tbsp of real cranberry juice/no added sugars (read your labels) (Juice should only be used in moderation, not to drink a whole glass).
1 tsp lemon juice
Cranberry and Mint for garnish.
WASSAIL | BY LISA MCLEOD
7 cups Apple Cider – I recommend Trader Joe’s brand, it’s Whole30 compatible, no added sweeteners!
2 cups Pomegranate Juice (or unsweetened cranberry juice, but it can be hard to find)
2 Oranges, cut in half
Whole Cloves (as pictured)
Cheesecloth and string (for making the spice bag)
IN a large pot or dutch oven, heat the apple cider and pomegranate juice over medium. Meanwhile, stud each half of orange with the whole cloves, as pictured, and add to the pot. Add 3-5 cinnamon sticks to the pot, continue to simmer.
INSIDE the cheese cloth, wrap about 2 tbsp of mulling spices, and tie at the top to create a spice bag. Add spice bag to the pot. Reduce heat to low, and simmer for about 10 minutes. Remove spice bag, and the cinnamon sticks that are soaked through. Over time the wassail can be come ‘over spiced’.
ENJOY hot, and garnish with fresh orange wedges, cinnamon sticks, and apple slices.
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