Eating well means different things to different people, but I think we can agree that it should always taste good. The recipes that follow happen to be aligned with Whole30® eating guidelines—but more importantly, they’re all meals and snacks I would eat anytime. If you’re planning your first Whole30 or you’re new to the Primal or keto styles of eating, the recipes below offer a variety of easy, flavorful options for you and your family. No sacrifices necessary.
Whole30 Breakfast Recipes
Curried Pork Frittata
This curried pork frittata is a high-protein and high-fat meal that’s perfect for brunch or dinner. It’s a frittata, basically, with added flavor from coconut milk, ground pork, curry powder, and fresh arugula. The texture is light and airy, and the flavor is rich and buttery.
Servings: 4–6 Time: 55 minutes
1 pound ground pork (450 g)
2 teaspoons curry powder, divided (10 ml)
6 tablespoons butter, melted and cooled to room temp (85 g)
Finding breakfast sausage without sugar and other additives is not the easiest task. Thankfully, with a few simple spices, making your own Whole30 homemade breakfast sausage for skillets, egg bakes, or sausage patties is really easy! This simple but tasty recipe from our dear friend Paleo Bailey at the Whole Kitchen Sink proves that you can make your own breakfast sausage in 30 minutes with minimal ingredients.
Need something to accompany that Whole30 breakfast sausage? Why, a fried egg, of course. While this crispy-edged egg can stand alone, it’s also wonderful with a side of homemade sausage or as a topper for a kale salad, zoodles, or sweet potato toast.
Servings: 1 Time: 5 minutes
3 tablespoons extra virgin olive oil, or enough to have about 1/8” in the bottom of the skillet
Millennials obsessed with avocado toast are on to something—it’s nutrient-rich, satiating, and finger-licking satisfying, but a no-go for Whole30-ers and Primal types that don’t eat toast. Swap the pre-sliced packaged bread for sliced sweet potatoes (cooked, mind you) and you can welcome this dish to the breakfast rotation. Add even more sustenance with an avocado- or olive oil-fried egg.
The star of this show is the easy, zest Instant Pot chicken: A touch creamy, spicy, zesty, and herby, this chicken is seasoned simply with Whole30-approved taco seasoning and Primal Kitchen Ranch Dressing. Make the whole batch of chicken (it makes two pounds) and save the leftovers for easy protein for salads, omelets, spiralized and riced veggie bowls. To make tacos, pile a few pieces of diced ranch chicken on top of delicate bibb lettuce along with sliced avocado and grape tomatoes, and a spattering of chopped cilantro.
Throw this Whole30 approved, keto-friendly, high-nutrient salad together in less than 10 minutes. If you plan to take it to work or to use as a make-ahead dinner, try stacking it in a large mason jar: Place the greens on the bottom, followed by the chicken, carrots, cucumbers, tomatoes, bacon, and seeds, and seasonings. Right before you’re ready to eat, shake onto a plate or salad bowl, top with sliced avocado, and drizzle on Primal Kitchen® Dreamy Italian Dressing.
A lighter, slightly tropical take on the classic burger, this pineapple-topped turkey burger is flavored with coconut aminos and chili pepper flakes. It’s reminiscent of a Hawaiian-style burger topped with teriyaki sauce, but Whole30 Chef Sarah Steffens gave the classic recipe a healthy makeover so you get a similar flavor profile without any added sweeteners or soy.
*Applegate Organics turkey burgers are Whole30 compliant, but, of course, you can make your own turkey burgers from ground turkey and whatever Whole30 seasonings you like.
Avocado Chicken Salad
Don’t get us wrong—we adore our Primal Kitchen Mayo made with avocado oil—but, sometimes it’s nice to switch things up with a chicken salad recipe that gets its healthy fat and flavor from mashed avocado. Our friend Dani Spies at Clean & Delicious whipped up this easy eight-ingredient chicken salad that can be piled onto butter lettuce leaves, packed with zucchini or carrot chips for a workweek lunch, or served in cucumber boats (spoon out the seeds to make room for the chicken salad).
Servings: 2 Time: 15 minutes
1 heaping cup cooked chicken breast, cut into bite sized pieces
1 avocado, diced
1/4 cup diced celery
1/4 cup sliced scallions
1/2 diced jalapeno (remove ribs and seeds)
1 clove crushed garlic
2 tbsp. chopped cilantro
1-2 tbsp. fresh lime juice
Salt and pepper to taste
Learn how to make the recipe.
Spinach Deviled Eggs
If you love (and miss!) spinach-artichoke dip but want a keto-friendly, Whole30-approved option, these deviled eggs provide an out-of-the-box option that can be enjoyed without remorse. There’s no cheese in sight in this recipe, but it still has all of the creamy, rich flavor of the original dip. The egg whites provide an easy-to-hold package for delivering the flavorful filling, making this recipe perfect for a lunch to go. Pair with a simple green salad, some carrot and celery sticks, and a handful of olives or raw almonds for a tasty moveable feast.
You could slave over the stove, simmering three cuts of meat with red wine, aromatic veggies, and milk to make a traditional bolognese sauce, but you could also take a shortcut that slashes the ingredients and cook time in half and still end up with a meaty, stick-to-your ribs comforting dish that’s even Whole30 approved. We know which one we’d pick.
The whole point of sheet pan meals is to make life easier by delivering a flavorful, balanced meal to your table with very little cooking and cleanup involved. These sheet pan steak fajitas deliver on all counts. Strips of steak, bell pepper and onions served with avocado and salsa is a delicious mix of protein, colorful vegetables and healthy fat. Everything cooks together at the same time.
Salmon Steak Salad with Lemon Turmeric Vinaigrette
This recipe keeps it simple, without sacrificing flavor. Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm main course salad. The salad is dressed with invigorating Primal Kitchen Lemon-Turmeric Vinaigrette, adding bright citrus flavor and turmeric’s revitalizing health benefits.
Servings: 4 Time: 20 minutes
5 to 6 ounces arugula (several big handfuls) (170 g)
2 to 4 salmon steaks, depending on the size (plan on about 8 ounces/226 g per person)
Spice up the kitchen with this delicious Moroccan Chicken infused with anti-inflammatory spices and a rich combination of ginger, cinnamon, paprika, coriander, cumin, and Primal Kitchen Lemon Turmeric Vinaigrette & Marinade. Accompanied by crisp green beans and served over a bed of cauliflower rice, this exotic and well-rounded meal comes together in about an hour.
Shrimp skewers are a classic choice for grilling outdoors or indoors. Made in just 20 minutes, these simple shrimp skewers are gluten-free, paleo-friendly, and Whole30-approved. They make a fresh, citrusy, and slightly spicy topper for salad, cauliflower rice, or a bed of grilled asparagus. Our friends at Paleo Hacks graciously shared this quick-cook idea with us.
Servings: 2-3 Time: 20 minutes
1 pound medium shrimp, peeled and deveined, tail on