40 Best Whole 30 Recipes to Try

Garlic Butter Shrimp Skillet

This Garlic Butter Shrimp Skillet is a quick and delicious meal that perfectly fits the Whole 30 lifestyle and takes only minutes to prepare.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 3 tablespoons ghee
• 4 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped

Cooking method:

1. Heat ghee in a large skillet over medium heat.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add shrimp and cook until pink, about 3-4 minutes.
4. Stir in lemon juice, salt, and pepper.
5. Garnish with chopped parsley and serve immediately.

Zucchini Noodles with Avocado Sauce

Transform zucchini into a delightful pasta alternative with this creamy avocado sauce that is both satisfying and Whole 30 compliant.

Ingredients:

• 3 medium zucchinis, spiralized
• 2 ripe avocados
• 1 lime, juiced
• 1 clove garlic
• Salt and pepper to taste
• Cherry tomatoes, halved

Cooking method:

1. Blend avocados, lime juice, garlic, salt, and pepper until smooth.
2. Toss zucchini noodles with avocado sauce until well coated.
3. Top with cherry tomatoes and serve chilled or at room temperature.

Lemon Herb Grilled Chicken

Enjoy the simplicity of grilled chicken elevated with a burst of lemon and herbs, perfect for a Whole 30 dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons, juiced and zested
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• Salt and pepper to taste

Cooking method:

1. Marinate chicken breasts in lemon juice, zest, olive oil, oregano, salt, and pepper for at least 30 minutes.
2. Preheat grill to medium-high heat.
3. Grill chicken for 6-7 minutes on each side or until cooked through.
4. Rest for a few minutes before slicing and serving.

Cauliflower Fried Rice

Recreate the flavors of classic fried rice with this healthy, vegetable-based version using cauliflower.

Ingredients:

• 1 head cauliflower, grated
• 2 tablespoons coconut oil
• 1 cup mixed vegetables (peas, carrots, bell peppers)
• 3 green onions, sliced
• 2 eggs, beaten
• Salt and pepper to taste

Cooking method:

1. Heat coconut oil in a large pan over medium heat.
2. Add mixed vegetables and sauté until tender.
3. Stir in cauliflower rice, cook for 5 minutes.
4. Push rice to one side, scramble eggs on the other side until cooked.
5. Combine everything, season with salt and pepper, then mix in green onions before serving.

Sweet Potato Breakfast Bowl

Start your day with this nourishing sweet potato breakfast bowl that’s sure to keep you satisfied.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 2 eggs
• 1 avocado, sliced
• Salt and pepper to taste
• Hot sauce (optional)

Cooking method:

1. Boil sweet potatoes until tender and mash with coconut oil.
2. Fry eggs sunny-side-up style in a non-stick skillet.
3. Assemble bowls with mashed sweet potatoes, topped with an egg and sliced avocado.
4. Season with salt, pepper, and a drizzle of hot sauce if desired.

Spaghetti Squash with Tomato Basil Sauce

A wholesome spaghetti squash dish that delivers comfort and flavor without any grains.

Ingredients:

• 1 spaghetti squash, halved and seeded
• 2 tablespoons olive oil
• 4 tomatoes, diced
• 2 cloves garlic, minced
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste

Cooking method:

1. Roast spaghetti squash halves face down in a 400°F oven for 30-40 minutes.
2. Sauté garlic in olive oil, add diced tomatoes, and simmer until sauce thickens.
3. Scrape out squash into strands, mix with tomato sauce.
4. Stir in basil, season with salt and pepper, and serve hot.

Chipotle Chicken Stuffed Peppers

Enjoy these flavor-packed chipotle chicken stuffed peppers that bring a smoky and spicy kick to your Whole 30 meals.

Ingredients:

• 4 bell peppers, halved and seeded
• 1 pound ground chicken
• 1 onion, chopped
• 2 chipotle peppers in adobo, minced
• 1 teaspoon cumin
• Salt to taste

Cooking method:

1. Preheat oven to 375°F and place pepper halves cut-side-up in a baking dish.
2. Cook onion and ground chicken until browned.
3. Stir in chipotle peppers, cumin, and salt; cook for another 2 minutes.
4. Stuff peppers with the chicken mixture and bake for 25-30 minutes.

Coconut Curry Shrimp

This coconut curry shrimp dish is a flavorful and creamy delight that adds a tropical twist to your Whole 30 menu.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 3 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons fresh cilantro, chopped

Cooking method:

1. In a saucepan, combine coconut milk and curry paste, bring to a simmer.
2. Add shrimp and cook until pink and cooked through.
3. Stir in fish sauce and cilantro, then serve over cauliflower rice.

Roasted Beet and Walnut Salad

A vibrant salad that combines earthy beets and crunchy walnuts for a refreshing Whole 30 side dish.

Ingredients:

• 4 medium beets, roasted and sliced
• 1/2 cup walnuts, toasted
• 2 cups mixed salad greens
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Whisk together balsamic vinegar, olive oil, salt, and pepper for the dressing.
2. Arrange salad greens on a platter, top with beets and walnuts.
3. Drizzle with dressing before serving.

Balsamic Glazed Brussels Sprouts

These caramelized balsamic glazed Brussels sprouts make a delicious and healthy side dish.

Ingredients:

• 1 pound Brussels sprouts, halved
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper.
2. Roast for 20-25 minutes until golden brown.
3. Drizzle with balsamic vinegar, return to oven for another 5 minutes before serving.