If you’ve been following our journey on Instagram, you’ve seen these pictures. This post compiles all our recipes and gives you one entire week Whole 30 meals- breakfast, lunch and dinner!
Starting Whole 30 can be overwhelming because it forces you to change a lot of your regular menu routine. For that reason, we complied our meals for an entire week to give you a quick reference and plenty of meal inspiration. Leave us any questions you may have in the comments or if you have a Whole 30 recipe you’d like us to try, we’d love to!
New to Whole 30? Check out these posts to get started:
Veggie Stir-fry and scrambled eggs
In my stir-fry I used sweet potato, onion, broccoli, cauliflower, and Aidell’s chicken and apple sausage. I added Trader Joe’s “Everyday Seasoning” for some flavor.
The eggs are just your average scramble with green onions as a garnish.
On day one of this my body was adjusting to eating so much protein for breakfast and I probably could have skipped lunch. I still put a plate together so that I wouldn’t want dinner at 4 though. Whole 30 meals don’t have to be fancy to be effective. This was delicious and filling believe it or not.
Costco turkey burgers topped with onions, mustard, avocados and tomatoes with sweet potato fries and snap peas.
I peel and cut up my sweet potatoes and then coat them with olive oil. I bake them on a large cookie sheet at 400 for about 30-40 minutes (depending on how thick they were cut). A trick with these is to not over crowd the sheet. Sweet potatoes don’t crisp as easily as regular potatoes but if each one has it’s own room, it helps. I seasoned the fries with chili power and a squeeze of lime.
I think Crustless Quiche is my favourite Whole 30 breakfast because you can make it the night before and wake up to a yummy filling breakfast! Plus you can put anything you want in it. Check out the recipe here.
Roast Chicken breast and spinach and arugula salad with roasted yams, cherry tomatoes, almonds, and balsamic vinegar mixed with olive oil.
I always have roasted yam slices in the fridge when doing Whole 30. They are a great addition to salads, omelettes, or can even be used to make Tuna Melts or other open faced sandwiches. Trust me, roasted yam slices will become your best friend.
Zoodles and Meat Sauce
Top delicious zucchini noodles with your favourite home made tomato meat sauce.
I was skeptical that “zoodles” would be anywhere near as good as actual pasta but in all honesty, I almost couldn’t tell the difference. Don’t believe me? Try them out!
Just spiralize your zucchini, let the zoodles dry on a paper towel for half an hour, put them on a baking sheet with a little olive oil and bake for 10-15 minutes at 450 degrees. Yum!
Smash Browns and Vegetables
I woke up on Saturday to my husband making a compliant breakfast for us. He’s a dream boat. He boiled a small red potato and then smashed it on a frying pan of oil and rosemary. The veggies were zoodles, yellow bell peppers, onion, and chicken apple sausage with “Everyday Seasoning” from Trader Joe’s.
Turkey Burgers and Veggies
Costco’s turkey burger with grilled onions, mustard and avocado. I added veggies and a cutie on the side for a delicious and super fast lunch.
Lemon Rosemary Salmon with Pesto and Pine Nut Zoodles
This is probably one of my favorite Whole 30 compliant meals and we eat it quite a bit regardless of Whole 30.
I roasted the pine nuts in olive oil and garlic then set them aside. Spiralize your zucchini and toss it in a frying pan with oil. Make sure not to over cook the zoodles or they will be mushy and no good. I added a bunch of freshly chopped basil and mixed it in.
The salmon was placed in the oven at 375 for 15-20 mins. I simply drizzled them with olive oil, salt and pepper and fresh rosemary. I sliced a lemon and placed the pieces over top while they baked and let the juices slowly add to the salmon.
Vegetable and Egg Bake
I can’t take any credit for this beautiful creation as it was all my husband. He sauteed onion, sweet potato, broccoli, bell peppers and carrots with bacon. He placed the veggies in our pie pan and scrambled 8 eggs to pour over top. Gave it a gentle mix and put it in the oven at 400 for 30-35 minutes.
This was amazing and it was breakfast for two days. It heats up well the second day or tastes great cold too.
Stuffed Sweet Potatoes
I cut one sweet potato in half and placed them on a cookie sheet, drizzled with oil and baked at 400 for 35-45 minutes.
I sauteed onions, bell peppers and diced chicken (mine was cooked and left over form the previous nights dinner). Scoop out center of the potato leaving about half an inch boarder. Place sweet potato middle on the skillet and mix with other veggies. I added a bit of red pepper flakes for flavour. Stuff it back in the potato and top with avocado and sauce
Zuppa Toscana Soup
Breakfast Burrito Bowl with Spicy Butternut Squash
This dish is basically roasted butternut squash with garlic powder, cumin, and paprika, topped with pico de gallo, a fried egg, and avocado. I just added bacon to up the protein, cut out the cheese, and I ate double the serving size suggested because I’ve found if I don’t start off my day with a big breakfast I’m not the nicest person…
This dish was fabulous! I’m adding it to my regular breakfast rotation. I used frozen butternut squash to cut down on the prep time. You can check out the original recipe here
Taco Salad with Cilantro Lime Vinaigrette
This Taco Salad was everything I wanted it to be – I practically licked the plate clean! The cilantro lime vinaigrette completes the whole dish and makes it so flavourful and fresh tasting.
To make all you do is start with iceberg or romaine lettuce, pile on your favourite veggies (I used bell pepper, tomatoes, and avocado), top with ground beef seasoned with taco seasoning, a little salsa, and some delicious homemade Cilantro Lime Vinaigrette!
Whole 30 Sausages and Mash with Brussel Sprouts
This is an easy Whole 30 dinner. Just fry up some Whole 30 compliant sausages in coconut oil (I used organic herb and garlic sausages), mash potatoes with coconut milk and chives, and sautee some Brussel sprouts with bacon and onions. Comfort food at it’s finest!
Veggie and sausage skillet
I used sweet potato, baby red potato, onion, chicken apple sausage, zucchini, carrot and snap peas seasoned with chili lime.
Thai Coconut Chicken Soup
Recipe here and oh so delicious!!
I didn’t really know what this meal was going to turn out to be like but I was super pleased with the result and I will be making it again.
I oven baked fries and topped them with seasoned taco chicken, tomatoes, avocado and cilantro. I drizzled Whole 30 mayo (mixed with avocado, cilantro and lime) over top and it was everything.
Breakfast Bowl with sautéed potatoes, carrots, mushrooms, onions, and ham, topped with a sunny side up egg, arugula, and salsa.
Yum! Breakfast bowls are one of my favourite things to eat in the morning. Basically, just fry up some veggies with your favourite root vegetable, season to taste, and top it with a fried egg and any other garnishes you would like. Breakfast perfection.
I took my favourite beef stew recipe and tweaked it a little to make it Whole 30 approved.
This stew is chock full of veggies: onions, bell peppers, celery, yams, potatoes, carrots, and snap peas! It is so delicious and filling and perfect on a cold day like today. Check out the recipe here
Roasted Ham and Veggies
Sometimes you need a simple meal and this roasted ham and raw veggies is filling and easy. I dipped my ham in Dijon Mustard instead of the typical Honey Mustard.