By leah jones
Following a 30-day diet program means adhering to its restrictions. Here are some Whole 30 recipes that are compliant with the dietary guidelines while still allowing you to eat tasty, flavorful meals.
Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 medium peeled and diced sweet potatoes and ½ diced onions, cook until soft (10-12 minutes).
Stir in 2 cups fresh spinach and cook until wilted. Make four small wells in the hash and crack an egg into each. Cover and cook until eggs are set to your liking. Season with salt and pepper.
Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil. In a bowl, whisk 8 eggs and season with salt and pepper.
Divide 1 cup chopped spinach, 1/2 cup diced bell peppers and 1/2 cup cooked Whole 30-compliant breakfast sausage among the muffin cups.
Pour the egg mixture into each cup until nearly full. Bake for 20-25 minutes or until eggs are set.
Heat 1 tbsp olive oil in a skillet over medium heat. Add zucchini noodles (2 spiralized zucchini) and cook for 2-3 minutes until slightly softened.
Toss with 1 shredded, cooked chicken breast and 1/4 cup Whole30-compliant pesto. Serve warm or cold.
In a bowl, mix 1 cup diced chicken, 1/2 mashed avocado, 1/4 cup diced celery, 1/4 cup diced onion, salt, pepper and a squeeze of lemon juice. Spoon the mixture into romaine or butter lettuce leaves and wrap.
Preheat oven to 400°F (200°C). Toss 1 cup broccoli and 1 cup trimmed asparagus with 1 tbsp olive oil, salt, pepper and garlic powder on a sheet pan.
Place 2 salmon fillets on the pan and drizzle with olive oil and lemon juice. Season with salt and pepper. Roast for 15-18 minutes or until salmon is cooked through and vegetables are tender.
Heat 1 tbsp coconut oil in a skillet over medium heat. Add 1 lb diced chicken thighs and cook until browned. Stir in 2 cups mixed vegetables and cook for 5 minutes.
Add 1 can full-fat coconut milk and 2 tbsp Whole 30-compliant red curry paste, mixing well. Simmer for 10–15 minutes or until vegetables are tender. Add salt and pepper and serve as-is or over cauliflower rice.
More from Home & Texture