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Delicious Whole 30 Recipes You Will Want to Eat for 30 Years

Delicious Whole 30 Recipes You Will Want to Eat for 30 Years

Alright, I’ll admit that I jumped on the bandwagon of Whole 30. There is just so much to love about this diet! It’s meant to detox your body from all of the crazy preservatives we eat in packaged food, and help reset your metabolism. I like that it’s emphasis is on clean, fresh eating and getting back to basics. The catch? It means making a lot of things from scratch and giving up those tasty carbs in favor of more filling alternatives. It can be tough, especially if you’re like me and have a sweet tooth. So, I’ve put together a list of a few Whole 30 recipes you will¬†seriously want to eat for 3o years!

First up: breakfast. This is a hard one, especially since in the US we are so used to eating a carbohydrate based breakfast (hello, corn flakes!). So I’m putting in two recipes that will help get you over the initial hump of having something different.

Cinnamon Apple Breakfast Porridge


  • 1/2 cup whole, raw almonds
  • 1/2 cup whole, raw cashews
  • 1/4 cup raw walnuts
  • 1/3 cup unsweetened coconut flakes
  • 1 large ripe banana
  • 1 egg yolk
  • 1 Tbsp coconut oil
  • 1 medium apple, chopped
  • 1/8 tsp nutmug
  • 1-14 oz can pure coconut milk
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 cup raisins

Process: In a bowl, put your nuts and coconut flakes with as much water as you need to cover the nuts and coconut. Top with a pinch of salt and let them soak overnight so they soften. Once they’ve soaked, drain them and rinse until the water runs clear. Put the nuts and coconut into your food processor and add your egg yolk and banana. Pulse them together until you’ve got a mealy texture, not a paste. Set this aside. In a saucepan, add your coconut oil and melt it over medium heat. Toss your apple in and saute them until they start to soften. Add the coconut milk, vanilla, cinnamon, raisins, and banana-nut mixture and stir until well combined. Bring the porridge to a gentle simmer and cook for 5-6 minutes until you get a thick and creamy consistency. Serve with a dash of milk! This also keeps really well and makes great left overs for the next day.


Banana Chia Pudding


  • 1 cup water
  • 2 1/2 Tbsp Chia seeds
  • 2 ripe bananas
  • 1 cup coconut milk
  • 1/2 tsp ground cinnamon
  • pinch salt

Process: Put your chia seeds and cup of water into a jar with a tight fitting lid (like this one). Shake it to get all the seeds mixed into the water and let it sit for 30 minutes, shaking it occasionally so it doesn’t get lumpy. In a food processor, pulse your banana and coconut milk until smooth and silk. Then put it into a bowl like this one, add the cinnamon, salt, and chia gel. Refrigerate for at least an hour and serve cold. Top with additional bananas if desired!

On to lunch…this one is definitely easier to adjust. The key here is prep, prep, prep! Especially if you eat lunch away from home and don’t have a kitchen at your disposal during the day.

Jalapeno Turkey Burgers


  • 1 lb ground turkey
  • 1/2-3/4 jalapeno pepper, minced
  • 1 medium shallot, peeled and minced
  • 2 tsp lime juice, and lime zest
  • 2 Tbsp chopped cilantro
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • guacamole
  • pice de gallo
  • poached egg (if you’re in the mood!)

Process: Put your turkey and herbs in a bowl and mix it up! Form it into four patties. Using a pan on medium heat, put a little olive oil in the bottom, and place in patties! Cook about 5 minutes a side or until cooked through. Top with avocado, guac, pico, or a poached egg. Store in an airtight container in your fridge for the next day’s lunch!

Healthy Avocado Tuna Salad


  • 2-5/6 oz cans of solid white albacore tuna in water, drained
  • 1 1/2-2 avocados
  • 1/2 cup diced cucumber
  • 1 Tbsp. red onion, finely chopped
  • 1/3 cup cilantro, chopped
  • 1 green onion, sliced
  • 1/2 tsp. garlic salt
  • 1/2 lime, juiced
  • salt and pepper to taste

Process: In a medium bowl, flake the tuna with a fork. Add the avocado and mix it up! Feel free to make it as chunky as you’d like. It should be a creamy consistency though, since we aren’t adding mayo. Add in the remaining ingredients and season with salt and pepper to taste. Chill it 20-30 minutes before you serve (or put it in an airtight container for the next day). Serve with romaine lettuce, or eat out of the bowl. I won’t judge.

Last, but not least, dinner. This one is relatively easy because we are used to eating meat and veggies for dinner. You just have to stay away from the premade and processed stuff.

Paleo Balance Bowl


  • 2 chicken thighs
  • 12 oz chopped butternut squash
  • 1 Tbsp + 2 tsp coconut oil
  • 6 cups mixed greens
  • 1 avocado, chopped
  • 1/2 cup tahini
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp water
  • salt and pepper to taste
  • garlic powder

Process: Preheat your oven to 425. Put your butternut squash on a baking sheet and toss with 2 tsp of coconut oil, salt, pepper, and garlic powder. Roast those babies in the oven for 25 minutes, or until tender, tossing them halfway through. Take your chicken and rub salt, pepper, and garlic powder into both sides.  In a large saute pan, put your remaining coconut oil, and let it heat up. Add your chicken and cook for 3-4 minutes on each side, or until cooked through. Set them aside. Next, in a small bowl combine the tahini, lemon juice, apple cider vinegar, water, salt, pepper, and garlic powder. Toss the dressing over the greens until well coated. Then assemble your bowl! Top lettuce with squash, chicken, and avocado. Drizzle more tahini dressing on top and enjoy!

Tomato Basil Turkey Meatloaf


  • 1 lb ground turkey
  • 1/4 cup almond flour
  • 2 Tbsp Tomato paste
  • 3 Tbsp chopped fresh basil
  • 1 egg
  • 1 tsp Garlic Powder
  • 1 tsp salt


  • 2 Tbsp tomato paste
  • 1/4 cup chopped tomatoes
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp chopped basil
  • pinch of salt

Process: Preheat your oven to 400 degrees. In a bowl, combine all of the ingredients on the first list. Mix until it’s evenly combined. On a foil lined baking sheet, go ahead and make your loaf! It should be about 8 inches long and 4 inches wide in shape. In a small bowl, combine the topping ingredients and spoon over your meatloaf. Make for 30 minutes.


And there you have it! Six Whole30 meals that you could for the next 30 years. Happy Baking and cooking!

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