Wilted Kale Salad

Ingredients:

• 3 slices Whole30-compliant bacon, chopped
• 4 cups torn kale
• 1 small red onion, slivered
• 1/2 cup shredded carrot
• 1/2 cup grape tomatoes, halved
• 1/4 cup cashews, almonds, or pecans

Directions:

1. Cook the bacon until browned and crisp, then transfer to a paper towel.
2. Add the kale and onion to the skillet with the bacon fat. Cook, tossing frequently, until wilted.
3. Remove the skillet from the heat, stir in bacon, cartos, and tomatoes.

Serves 2.

Cashew-Crusted Chicken Tenders

Ingredients:

• Extra-virgin olive oil
• 1 large egg
• 1/2 cup almond flour
• 1/2 cup finely chopped cashews, almonds, or pecans
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 boneless skinless chicken tenders

Directions:

1. Preheat oven to 425. Lighting brush olive oil on medium baking sheet.
2. Whisk together the egg and 1 tbsp olive oil in a shallow dish.
3. In another shallow dish, stir together the flour, nuts, salt, and pepper.
4. Dip each tender into the egg, turning to coat. Allow excess to drip off, then dip into nut mixture, turning to coat.
5. Bake the chicken, turning once halfway through cooking, 15 - 18 minutes.

Serves 2.

Thai Turkey and Carrot Noodle Bowl

Ingredients:

• 1 tbsp coconut oil
• 1 1/2 pounds ground turkey, chicken, pork, or beef
• 1 tbsp minced fresh ginger
• 2 cloves garlic, minced
• 2 tsp coconut aminos
• 1/4 tsp crushed red peppers
• 3 cups Whole30-compliant chicken broth
• 4 cups spiralized carrots
• 1 can Whole30-compliant coconut milk
• 1/4 cup fresh chopped cilantro
• 1 lime, quartered

Directions:

1. In a large skillet, heat oil and cook ground meat until browned, 8 - 10 minutes. Drain off the fat.
2. In a 4- or 5-quart slow cooker, combine the cooked meat, garlic, ginger, coconut aminos, and red pepper flakes. Add the chicken broth. Cover and cook on low 5 - 6 hours or high 3 hours.
3. Stir the carrot noodles and coconut milk to crock pot. Turn crock pot to high, cover and cook about 30 minutes.
4. Top with cilantro and lime wedges, if desired.

Serves 4.

Bacon and Eggs with Sweet Potato Noodles

Ingredients:

• 4 slices Whole30-compliant bacon
• 1 small red onion, chopped
• 2 tbsp clarified butter, ghee, or extra-virgin olive oil
• 2 packages sweet potato noodles or 2 medium sweet potatoes, peeled and spiralized
• 2 tbsp chopped fresh thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 eggs

Directions:

1. In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper-towel and drain. Leave 2 tbsp bacon grease in skillet.
2. Add the onions to the skillet, cook until softened. Add butter and melt.
3. Add the sweet potato noodles and season with thyme, salt, and pepper. Gently toss to combine, then cook over medium heat, stirring occasionally, 5 minutes. Crumble the bacon, and sprinkle over noodles.
4. Make four indentations in the noodles that are about 2 inches apart. Carefully crack one egg into each indentation.
5. Cover and cook until the whites are set and the yolks start to thicken, or to desired doneness.

Serves 2 with generous portions. From the Whole30 Fast & Easy Cookbook, p. 84.

Warm Salmon and Potato Salad

Baby potatoes are tossed in a simple Dijon vinaigrette and served warm. The addition of arugula and salmon make this a hearty side or even a quick lunch.

Ingredients:

• 1 1/2 pounds baby yellow potatoes
• 1/3 cup avocado oil
• 1 tbsp Whole30-compliant mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 6 oz canned salmon, drained
• 2 cups arugula
• 3 green onions, sliced
• 2 tbsp snipped fresh chives
• 1 tbsp minced fresh parsley

Directions:

1. Place potatoes in a medium pot and add enough cold water to cover. Bring to a low boil and cook until tender, about 15 minutes, Drain.
2. In a large bowl, whisk together the avocado oil, mustard, lemon juice, salt, and pepper. Add the potatoes, salmon, arugula, green onions, chives, and parsley. Gently toss until potatoes are coated.
3. Serve warm.

Serves 4. From the Whole30 Fast & Easy Cookbook, p. 16.

Curry-Lime Roasted Cauliflower

Ingredients:

• 1 large head cauliflower, cut into large bite-size pieces
• 2 tablespoons avocado oil or extra virgin olive oil
• 1/2 tbsp curry powder
• 1 tsp ground cumin
• Pinch salt and pepper
• 3 tbsp mayonnaise
• juice of 1 lime + zest
• 1-2 cloves garlic, minced
• 1 tbsp fresh chopped cilantro

Directions:

1. Preheat the oven to 450F and line a large baking sheet with parchment paper.
2. In a large bowl, drizzle the cauliflower pieces with avocado oil and season evenly with the curry powder, and cumin. Season with a generous pinch of salt and pepper, and toss together.
3. Roast for 15-20 minutes, tossing halfway through, until it begins to brown and crisp up. While the cauliflower is roasting, add the mayonnaise, lime juice, zest, garlic, and cilantro to the same large bowl used to season the cauliflower. Mix well.
4. Add the roasted cauliflower to the bowl with the mayo mixture and mix to combine well. Add more cilantro, if desired, and season with more salt to taste if necessary.

Serves 3 - 4. From Whole30 Fast and Easy Cookbook, p. 18.

Hawaiian Chicken Salad

Ingredients:

• 2 cups shredded chicken
• 1 cup diced pineapple
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp granulated garlic
• 1/2 red onion, diced
• 4-6 tbsp coconut aminos

Directions:

1. Mix all ingredients in a large bowl.
2. Serve on lettuce leaves, top with tomatoes and/or avocados.

COMMENTS

Egg Roll in a Bowl

This recipe is from Don't Waste the Crumbs. It's great for breakfast, lunch, or dinner!

Ingredients:

• 1 tbsp coconut oil
• 1# ground pork, chicken, or beef
• 2 onions, diced
• 2 tsp ground ginger
• 1 tsp pepper
• 2 tsp granulated garlic
• 4 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame seed oil
• 9 cups shredded cabbage
• 2 cups shredded carrots
• 1 cup celery, diced
• 1 cup mushrooms, sliced
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. In a large 5-6 qt pot, melt coconut oil over medium heat. Add ground meat and cook until cooked halfway through.
2. Add shredded cabbage, onions, ginger, pepper and garlic. Cook until the onions turn translucent.
3. Add the remaining vegetables, coconut aminos, vinegar, and sesame oil. Cook until all veggies soften.
4. Season with salt and pepper.

Top with a mayo/sriracha mix if desired. Serve 4.

Curry Chicken Salad

Ingredients:

• 1/2 cup compliant or homemade mayo
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro (optional)
• 2 tsp compliant curry powder
• 1/4 tsp salt
• 2 cups diced or shredded chicken
• 1/2 medium apple, diced
• 1 celery stalk, finely diced
• 3 tbsp finely diced red onion
• 1/4 cup roughly chopped cashews (I use pecans)
• Sliced green onions, shredded cabbage, shredded carrots, and/or chopped nuts (optional)

Directions:

1. In a medium bowl, stir together the mayo, lime juice, cilantro, curry powder, and salt.
2. Add the chicken, apple, celery, and onion and toss to coat.
3. Fold in nuts, green onions, cabbage, carrots, if desired.

Serves 3 - 4. From the Whole30 Fast & Easy Cookbook, p. 18.

Chicken Protein Salad

This is a Whole30 recipe, but I really like the version found here: https://dontwastethecrumbs.com/budget-friendly-whole30-meal-plan/

Ingredients:

• 1 cup shredded chicken
• 1/2 cup each diced carrots, diced celery, quartered grapes
• 1/4 cup chopped almonds
• 4 tbsp compliant or homemade mayo
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Mix it all up in a big bowl. Serve on lettuce leaves boats or on top of mixed greens.

Roasted Chicken (for shredding)

I use this recipe for shredding chicken to use in chicken salads or chicken for tacos.

Ingredients:

• 4# whole chicken
• 1 lemon
• 1 tsp salt
• 1 tsp Italian seasoning
• 1/2 tsp pepper
• bay leaf

Directions for INSTANT POT:

1. Rinse chicken inside and out. Pat dry. Season with salt, pepper, and Italian seasoning. Cut lemon in half and stuff halves in chicken cavity.
2. Add 1 cup of cold water and bay leaf to bottom of pot. Place chicken breast side up on trivet.
3. Using manual setting, set to high pressure for 60 minutes.
4. Let pressure release naturally, about 15 minutes.

Directions for CROCK POT:

1. Rinse chicken inside and out. Pat dry. Season with salt, pepper, and Italian seasoning. Cut lemon in half and stuff halves in chicken cavity.
2. Add 1/2 cup of cold water and bay leaf to bottom of pot. Place chicken breast side up in crockery.
3. Cook for 6 hours on low or 3 hours on high.

Cool cooked chicken and then shred meat off bones for later use.

Refrigerator pickled vegetables

Original recipe found at https://peasandcrayons.com/2018/01/quick-fridge-pickled-vegetables.html

Ingredients:

• 1 cup vinegar*
• 1/2 cup water
• 1/2 cup shredded carrots
• 1/2 cup shredded radish
• 1/3 English cucumber (cut into matchsticks)
• 1/2 red onion (sliced thin)
• 1 clove garlic, minced
• 1 TBSP chopped green onion
• 1/2 tsp sea salt
• 1/4 tsp dried oregano leaves

Directions:

1. Wash and dry a medium-large mason jar.
2. If you're not using pre-shredded carrots and radish, slice into matchsticks along with your cucumber. I used a mandoline to julienne whatever I have.
3. Bring water and *vinegar (I used apple cider vinegar but you can use rice wine or white wine vinegar) to a boil in a medium saucepan.
4. Add green onion, garlic, sea salt, and oregano. Stir and remove from heat. Allow pot to cool 5-10 minutes.
5. Place the veggies in your mason jar and slowly pour the hot vinegar mixture over the veggies. If you'd like to enjoy them slightly al dente (vs. soft) feel free to let the liquid cool even more before adding it to the jar.
6. Allow your jar to cool to room temperature then slap on the lid and pop in the fridge. That's it!

They can be enjoyed that very day and will be a bit more slaw-like and al dente at first. The longer these tasty veggies sit in the fridge the more flavors will intensify and the more they'll soften up too!

Whole30 basic mayo

Ingredients:

• 1 1/4 avocado oil or light olive oil
• 1 egg, room temperature
• 1/2 tsp mustard powder
• 1/2 tsp salt
• juice of 1/2 lemon

Directions:

1. Add 1/4 cup oil, egg, mustard powder, and salt to blender or food processor until emulsified.
2. Slowly add remaining 1 cup of olive oil to blender or food processor, the slower the better, until well incorporated.
3. Add lemon juice and pulse until incorporated.

Store in refrigerator.