If you’re already on board with the Whole 30 movement, you probably know it focuses on natural, unprocessed foods and eliminates sugar, dairy, and grains from the equation. Whole 30 has been known to help reduce inflammation in the body, boost energy levels, and aid in weight loss goals. It doesn’t hurt that so many Whole 30 recipes are absolutely delicious.
If you’re looking for a few good Whole 30 recipes to add to your collection, we’ve got five that range from breakfast ideas to tempting (but healthy) desserts.
Sweet Potato and Kale Hash With Eggs
Make this sweet potato and kale hash with eggs meal for breakfast on lazy weekends, but feel free to enjoy it any time of day.
1 small sweet potato
3 slices nitrate free bacon cut into pieces
fine grain sea salt
handful of kale roughly chopped
salt and black pepper or to taste
green onions, thinly sliced
Cook bacon bites in a heated skillet for a few minutes and then add chopped sweet potatoes. Sprinkle paprika and salt and cover the pot for two minutes to steam potatoes. Stir potatoes and add chopped kale, then a dash of salt, and then cover the pot again. While the kale is cooking and softening, fry one egg in a separate pan. Once the hash is browned a bit, serve it on a plate with the egg on top and green onions for garnish.
Chicken and Vegetable Kabobs
1 chicken breast, chopped into chunks (adjust portion to suit the number of servings)
2 cloves of garlic
1 green bell pepper
1 red bell pepper
1 red onion
2 tablespoons olive oil
salt and pepper
Soak bamboo skewers in a pot of water for a few hours to avoid burning them on the grill. Blend olive oil, minced garlic cloves, and salt and pepper in a large plastic bag or bowl and add chicken chunks. Allow the meat to soak in the marinade for a few hours or overnight. Chop vegetables into medium chunks, all roughly the same size. Place veggies in a bowl and marinade them with a dash of olive oil, salt, and pepper. When you’re ready to make your kabobs, thread veggies and chicken onto skewers in different patterns. Heat your grill and allow skewers to cook for 10 minutes, but be sure to turn them every few minutes so that they are grilled evenly.
Thai Chicken With Noodles
This Thai Chicken With Noodles recipe is a little bit sweet, a little bit tangy, and totally delicious.
8 cups zucchini noodles make by spiralizing zucchini or use rice noodles (if not whole30)
6 cups kale chopped
1 orange bell pepper julienned
1 red bell pepper julienned
1 yellow bell pepper julienned
1 cup fresh cilantro leaves chopped
3 cups cooked chicken breast cubes
1 cup roasted cashews or Thai chili cashews!!
1/2 cup sesame oil
1/3 cup coconut aminos
1/4 cup distilled white vinegar
1/4 cup almond butter creamy or peanut butter (if not whole30)
3 tablespoons date syrup or maple syrup (if not whole30)
2 tablespoons lime juice fresh squeezed is best!
2 medium garlic cloves
1 tablespoon ginger paste
1 tablespoon lemongrass paste
In a blender or food processor, puree all sauce ingredients until they’re creamy. Fry zucchini noodles with one tablespoon of sesame seed oil in a large frying pan for about 3-4 minutes until they’re soft. Remove noodles from heat and set aside. Add chopped chicken, noodles, and sauce to a large bowl, stir well and top with cashews, sesame seeds, and cilantro.
Salmon With Mango Salsa
This protein-rich salmon with mango salsa dish is perfect for nights when you’re craving a light dinner.
4 6-ounce salmon fillets
1 teaspoon garlic powder
1 teaspoon chili powder
salt and pepper to taste
juice of 1 lime
2-3 mangos, diced
½ red pepper, diced
½ red onion, diced
1 small jalapeño, seeded and finely chopped
¼ cup packed cilantro leaves, roughly chopped
Stir together mangoes, red peppers, onions, jalapenos, and cilantro in a bowl. Set aside. Blend garlic powder, chili pepper, and salt and pepper together and rub it onto salmon. Grill salmon of a barbecue grill or heated grill pan for 6-8 minutes per side. Squeeze lime juice over salmon and top with mango salsa.
Chia Pudding With Berries
This chia pudding with berries recipe works for breakfast or for a light and healthy dessert when you’re craving something sweet.
3 tbsp hemp seeds
1 medjool date (or 3 small dates)
6 tbsp chia seeds
1/2 tsp cinnamon
pinch sea salt
Add 1 cup of water, hemp seeds, cashews and dates to a blender. Blend for 2-3 minutes until you create a smooth shake. Add 2 more cups of water, chia seeds, cinnamon, and sea salt. Pulse, but leave chia seeds whole. Refrigerator for at least one hour and up to 3-4 days. When you’re ready to enjoy it, garnish the pudding with fresh berries.