Mix and Match Whole30 Meal Plan

I must confess that I’m not much of a meal planner. I usually cook a bunch of stuff and stock up my fridge with lots of goodies for the week. Then, I just grab and reheat whatever I’m in the mood for. Here’s what my weekend cooking looked like.

Herb, herbs, and more herbs

Fresh herbs rock! They’re perfect to toss in your eggs, potatoes, other veggies, and just about everything else. This week, I got some dill, parsley, and cilantro. I’ve found that if I chop it up and put it in little containers that it’s less likely to wilt and go to waste in my fridge. I use herb scissors to get the job done quickly.

Veggies

Here’s what I do with veggies on the weekends:

  • Roast them Grab some potatoes, radish, broccoli, asparagus, green beans, and/or butternut squash and toss them on a sheet pan with parchment paper and roast, roast, roast.
  • Cut them up I usually have eggs in the morning and love opening the fridge and grabbing some pre-cut veggies. Save yourself the time and do the cutting on the weekend.
  • Try a couple of new veggie sides to stave off food boredom. Here are the recipes from the pictures above:
    1. Paleo OMG’s Lemon Herb and Dill Potatoes
    2. Whole Mom’s Moroccan Carrots (seriously, the vinaigrette is to die for!)
    3. Eat The Gain’s Balsamic Roasted Mushrooms
  • Keep it Simple I usually have a bag of green beans that I can microwave, potatoes (regular and sweet) that I can toss in the microwave, and some frozen cauliflower on hand. I’m not cooking gourmet on the weeknights–I need fast and simple!

Proteins

This doesn’t need to be complicated. Here’s what I made this weekend:

  1. Marinaded two lbs of salmon for the afternoon in The New Primal’s Citrus Herb marinade and put some dill on it when I baked it. Supper and lunches…done!
  2. Meatballs–no recipe. I just toss an egg, a bit of almond flour, and spices in with a pound of ground turkey or beef and they’re ready to go. I put in onions, grated zucchini, garlic–whatever I find in the fridge. I’ve found that it’s quicker and less messy to use a cookie scoop to make them. I throw them in a frying pan and cook them. The nice thing about this is you can toss them in some sauce, pour on some Frank’s Red Hot, or eat them naked.
  3. I don’t want to cook all my proteins in one go so I have some chicken thighs in the fridge to toss in the oven. I season it with TJ’s Umami seasoning and it’s done in less than an hour with leftovers to spare.
  4. In my freezer, I always have TJ’s frozen turkey burgers and I always make sure I have some beef burgers on hand in the freezer too. Take a pound of ground beef and make some patties to freeze. Plan ahead!
  5. Some weeks, I roast a chicken–it’s really the easiest way to get a bunch of protein to eat.

Plated Fats

In my kitchen, I have black olives, green olives, nuts, and salad dressings.

I love, love, love these two sauces and make them all the time. Try them, you won’t be disappointed.

What do you do to prep for the week?

Whole30 Meal Plan: Your First Five Days

Meal prepping can be daunting, especially when you can barely find time to sit down and drink a coffee uninterrupted. After several rounds, I’ve got my meal prepping routine down to a science. Any new recipes, I make on Sundays along with prepping lots and lots of veggies. Any recipes that require chopped veggies, I cut the night before because by the time I get home from work I don’t want to spend any time chopping. Mid week, I toss a couple of sheet pans of veggies in the oven to roast so I won’t be eating 4 day old roasted veggies.

I like to make some sauces on the weekend to use throughout the week so I can put a big dollop of it on my plate and be done with thinking about it. Make it easy and do the same! I’m leaving the plated flats out of the meal plan below so you can mix and match. Here are some awesome sauces–make two and you’ll be all set for the week!

Eat The Gain’s Spicy Avocado Lime Sauce

Whole Sister’s Dump Ranch

The Whole Smith’s Perfect Paleo Pesto

Lemon Tree Dwelling’s Olive Tapenade

Fit Mitten Kitchen’s BBQ Sauce

Guacamole – One avocado, diced tomatoes and red onions, garlic, lime, and salt. Simple and delish!

What You’re Making This Week:

Mexican Breakfast Casserole

Greek Breakfast Casserole

Oven Baked Green Beans (use nutritional yeast instead of parm cheese)

Cilantro and Lime Salmon

Egg Roll In A Bowl

Roasted Veggies – no recipes, just roast a couple of sheet pans of whatever veggies and seasoning you want!

Chicken Thighs – grab some Umami seasoning from Trader Joes’. Cook at 375F until browned!

Cauliflower Rice – this is so simple to pan fry! Keep it interesting by tossing in some garlic and minced onion. Crack an egg or two and scramble it in for extra tasty texture.

A Few Tips:

– Double or triple your batches. Trust me, you’ll be grateful you did when on Day17 you get home after a grueling day and don’t want to cook!

– Have some containers or freezer bags on hand for freezing and leftovers.

– Invest in a citrus squeezer. I use mine all the time–amazing how much lemon and lime are in recipes

– Invest in a crinkle cutter to keep things interesting.

– Try one or two new recipes a week to keep things interesting.

Soup, Salad, and Sushi

Hi all! I would love to say I have a full-fledged blog, but for now I’m simply too busy so I like to share and communicate through Instagram – I’m @onmollysplate. Quick bio, I’m 26 years old, I live in Brookline, MA, and I recently finished my masters’ degree in nutrition at Boston University. I am also a registered dietitian!

I fell into nutrition after being diagnosed with multiple food allergies in 2011, at age 18. Dietary restrictions are now my passion! This post is going to play homage to the spring season, with lighter fare that still packs a TON of flavor. I’ve dubbed it “soup, salad, and sushi” – so here we go!

My first recipe has to do with Passover, which has always been a very important holiday for my family. I did a lot of brainstorming on how to remake a classic, matzoh ball soup. I finally figured it out – classic chicken soup, pack it full of vegetables, and boil very small, round, golden potatoes ‘til tender as can be. You get the feeling of the classic soup whilst still staying healthy + veggie packed!

Whole30 Matzoh Ball Soup (Warning: This makes a LOT of soup. Feel free to cut recipe in half if not cooking for a crowd!)

Ingredients:

2 tablespoons good quality olive oil

2 cloves garlic, minced

1 cup chopped onions

2 cups chopped carrots

2 cups chopped celery

1 gallon chicken stock (homemade or store bought)

2 pounds small golden potatoes, as round as possible, rinsed (Note: You don’t have to use these cute little round guys, I just found that they looked the most like matzoh balls. Feel free to sub red bliss potatoes, chopped Idaho potatoes, or radishes for a lower carb option.)

Salt and pepper, to taste

Shredded cooked chicken (about 3-4 cups. Can be white or dark meat)

Chopped parsley, to garnish

Directions:

Heat olive oil in large pot over medium high Heat. Add garlic and onion and cook until softened, about 5 minutes. Add remaining vegetables and cook until softened, about 15 minutes. Add in chicken stock and potatoes. Bring to a boil until potatoes are tender, about 20-25 minutes. Add a good dash of salt and pepper to taste. After potatoes are cooked, reduce heat and simmer for 10-15 minutes to ensure everything is cooked. Turn off heat and add it shredded cooked chicken. Serve hot, garnish with fresh parsley, if desired.

Ok so, we did our soup, what about our salad?? Today’s spring-inspired dish is something I get asked to make for every cookout, birthday, and barbecue, especially in the spring and summer. It’s a lemon and dill potato salad and it’s out of this world!! Simple to whip up and it only gets better as it sits in the fridge. Hope everyone likes it!

Lemony Potato Salad

Ingredients:

2 pounds of potatoes of your choice, rinsed (I opt not to peel potatoes as the skin contains nutrients)

-Lower carb options: 2 pounds radishes, rinsed, or 2 heads of cauliflower, chopped small

1 cup Whole30 compliant mayo

1/3 cup fresh squeezed lemon juice

1/3 cup minced shallot

4 cloves minced garlic

1/2 cup chopped dill

Salt + pepper, to taste

Directions:

Cook potatoes or substitute however you like – I often prick with a fork and microwave to save time, but you can steam or boil as well! Allow potatoes to cool. While potatoes are cooling, combine all other ingredients. You should have a thick dressing! When cooled, chop potatoes into bite-sized pieces. Mix potatoes + dressing until well combined. Add salt + pepper to taste. This can sit in the fridge for at least 3-4 day’s and only gets better as it sits!!

And our third S of our alliteration filled blog post – SUSHI! When the weather warms up, nothing quite beats some cold sushi to cool you down (though honestly, I eat sushi all year long). This isn’t so much a recipe, but more of a “sushi idea talk” – quick anecdote, in college I found myself spending way too much money on sushi each week, so I taught myself how to make it. My friends were so impressed, I ended up selling sushi all around campus and delivered in my ancient minivan. I’ve come a long way since then, and here are my top ideas, tips, and tricks for sushi making during Whole30!

  1. Sushi rolls – If you want a classic roll, the trick is to mix steamed cauliflower rice with a binder – this can be mashed avocado, cashew cream, Kite Hill cream cheese, or even some coconut cream. Then it will get sticky and you can place onto seaweed! Fill with any raw veggie, sushi grade fish, cooked shrimp, smoked salmon, avocado, mango, baked sweet potato, or even canned tuna or shredded chicken! Dip into coconut aminos (or make a Whole30 spicy mayo!) and enjoy!

  2. Sashimi – This is the easiest. Simply buy your fish, slice carefully (against the grain, i.e. the opposite way of the marbling), and serve with sliced avocado, dipping sauces, and cucumber and carrot slices

  3. Poke bowls – This is a crowd pleaser! Cube your fish (or cooked shrimp, scallops, etc), and mix with whatever you like – I use coconut aminos, fresh ginger, garlic, cilantro, homemade siracha, scallions, mango, and cucumber. Serve over steamed cauliflower rice with sliced avocado + shredded carrots!

  4. Don’t like fish? Make a veggie sushi side! Make rolls with just veggies, have some veggies to dip into spicy mayo, or you can even use hearts of palm to be mock fish in your poke!

Thanks for bearing with me everyone! As mentioned above, you can find me on Instagram @onmollysplate – Feel free to reach out any time!!

Whole30 Asian Recipe Round-Up

Sometimes it’s nice to mix up the everyday and branch out with your cooking. We’ve heard a lot of you in our Facebook group mention wanting (and missing!) Asian-style cuisine. Asian food can most definitely be enjoyed on Whole30. Below are some recipes to try – a mix of our favorites and some hits from our Whole30 community. What will you make? Happy eating!

Paleo Sesame Chicken by Consider the Leaf Turned

Coconut Curry Chicken Meatballs by The Bewitchin Kitchen

Eggroll in a Bowl by 40 Aprons

Slow Cooker Korean Short Ribs by NomNomPaleo

Asian chopped salad with Asian sesame dressing by Tasty Thin

Beef and Broccoli Stir Fry by Paleo Running Momma

Pineapple Fried Cauliflower Rice by Michelle Smith of The Whole Smiths

Sichuan Beef Stir Fry by The Defined Dish

Thai Coconut Chicken Soup from The Whole30 Cookbook

I absolutely love this soup. I made it one day hoping it might replicate the flavors from an amazing soup I had at a Thai restaurant many years ago. (I wasn’t sure what the soup was called or even the name of the restaurant!) This soup was amazing and hit the nail on the head! It’s become part of the regular recipe rotation in my house!

What are some of your favorite Whole30 compliant Asian-style recipes?

Whole30 Style Eggs Benedict

Eggs Benedict – Serves one
2 sweet potato waffles, recipe below
2 ounces of Trader Joes Wild Sockeye Smoked Salmon
2 poached eggs
2 Tbsp of Hollandaise Sauce, recipe below

Lay out two sweet potato waffles, side by side, on your plate. Lay about 1 ounce of smoked salmon on each waffle. Top with a poached egg. Spoon a tablespoon (or more!) of Hollandaise sauce over the poached egg and enjoy!

Note: My sweet husband does not eat Whole 30 with me. But when he came out in the kitchen after I made these Eggs Benedict he said, “What? You made something this fancy and you didn’t make it for ME?” hmmmm…. maybe he should begin eating Whole 30 with me!

Sweet Potato Waffles – makes 6 waffles
1 medium sweet potato
2 eggs
Olive Oil for waffle iron

Peel your sweet potatoes. Grate them into a bowl. I use my KitchenAid with the grater attachment. My sweet potato ended up being about 4 cups once it was grated so I added 2 eggs. I usually add one egg per 2 cups of grated sweet potatoes. Heat the waffle iron. Spray with compliant oil. I used Pompeian Organic Extra Virgin Olive Oil non-stick cooking spray.

Fill a ½ cup measuring cup with sweet potato mixture. Somewhat pack it. Turn it upside down on the waffle iron. I found that it works better if I keep it in a lump and don’t spread it around. My waffle iron tells me when it’s done. So once the beep sounds, I lift off the waffle with a fork.

Hollandaise Sauce
3 egg yolks
½ lemon
Pinch of salt
Pinch of pepper
½ cup homemade ghee, recipe below

Put the egg yolks into a pint wide mouth mason jar. Squeeze the ½ of lemon into the jar. Shake a bit of salt and pepper into the jar. Heat up ½ cup homemade ghee until it barely starts simmering. With an immersion blender running in the egg yolk mixture, slowly drizzle the hot ghee into it and blend until all is fully incorporated. Your sauce should be nice and thick and creamy. I found it was easier to heat the ghee up in the microwave in a glass liquid measuring cup so I could drizzle it in more easily with the lip on the glass measuring cup.

Ghee
I place 2 cups of Kerrygold butter into a sauce pan. Heat it up until it begins to boil. Turn it down low and simmer on the stove until the milk solids drop to the bottom of the pan and begin to turn brown. Maybe 10 minutes. I like it JUST when it starts to change color. Strain the milk solids out with a metal strainer lined with several layers of cheesecloth. I store it in my cupboard in an empty store-bought glass ghee container.

Poached Egg
In a small sauce pan, heat water up to a simmer. Add a tsp of vinegar and gently swirl the water in a circle. Break your eggs into a glass custard cup and gently place them in the very center of the swirl of water. The vinegar and the swirling water help keep the eggs together so the eggs don’t spread out in the water. Barely simmer, don’t boil, the eggs for 3-4 minutes. Some people like to turn off the heat once you put your eggs in, put on the lid, and let it sit for 5 minutes. I haven’t done that method.

Spinach, Mushroom & Onion Meatloaf

This is an easy and flavorful meatloaf recipe that is comfort food at its finest. It’s so tasty – There’s no need to add gravy or douse with ketchup or other sauces. And the best part is – You get two meals for the effort of one! Make one today and freeze one for later!

Spinach, Mushroom & Onion Meatloaf
(Makes approximately two 1-lb. loaves or one 2-lb. loaf.)

INGREDIENTS:
2 lbs. ground meat (I use 1 lb. ground chuck and 1 lb. ground pork)
10 ounces frozen, chopped spinach, thawed and squeezed dry
1/3 c. onion, finely diced
1 c. mushrooms, finely diced
2/3 c. carrots, shredded
2 jumbo eggs, lightly beaten
1/2 c. almond flour (see notes)
1-2 T. house seasoning (see below)

DIRECTIONS:
Thaw spinach and squeeze out excess water. Set aside.
In a large mixing bowl, combine all ingredients well. Take care to not overwork mix.

Freezer Instructions:
You can make one 2-lb. loaf or two 1-lb. loaves. I like to prep two loaves to freeze. For this, place plastic wrap in two 1-qt. baking pans/casserole dishes and divide the mixture evenly. Place the loaves in the freezer and freeze for 1 to 2 hours. Remove from freezer and remove from pans. Wrap in aluminum foil, freezer wrap, or place in freezer bags. Label and return to freezer. To prepare, remove one meatloaf from freezer and allow to thaw in refrigerator.

To Bake:
Preheat oven to 400 degrees F. Bake 40 minutes or until meat thermometer reaches an internal temperature of 165 degrees F. Remove from oven and let rest 5 minutes.

NOTES: I make my own almond flour by processing whole almonds in the food processor until it resembles slightly coarse flour.

You can also use ground chicken or ground turkey in this recipe. Adjust cook time for leaner meats. This meat mixture also makes tasty meatballs.

You can use an all-purpose seasoning blend of your choice but I highly recommend my flavorful blend.

**Kelly’s House Seasoning**

4 t. sea salt
1 t. black pepper
1/2 t. onion powder
1/4 t. garlic powder
1/2 t. rosemary
1/2 t. thyme
1/2 t. paprika
1/8 t. cayenne
1/2 t. dill
1 t. parsley

Combine all ingredients together and store in airtight container. Stir before using as settling occurs.

This seasoning is so good on everything! Beef, pork, chicken, seafood, veggies! Make it rain!

Quick Weekend Meal Prep – Whole60 Edition

I am on the final days of my Whole60 (!!) and wanted to keep my meal prep game SIMPLE this weekend. I didn’t want to dedicate a big chunk of time to getting set for the week ahead so I chose easy ideas and spread out my prep into little pockets of work.

Here’s how I broke down my weekend to fit in meal prep — without spending hours in the kitchen!

I got a head start to the weekend by making sure I did my laundry and changed my sheets on Friday/Saturday morning so I could cross that off my to-do list. When I get these chores done, my mind is clearer and able to focus on the food prep part of my weekend.

On Saturday morning, I sat down and made a rough meal plan and shopping list and took out a pack of Thrive Market ground beef from the freezer to defrost.

On Saturday afternoon, I made sure to hit the supermarket (with my 5-year-old in tow) even though we were tired after a morning playdate. It’s not always easy to get up and go but we did it, and it wasn’t all that bad!

When we got home from the supermarket, I asked her to help me in the kitchen, and she obliged! Together, we made a batch of Whole30 mayo and she helped me cut a potato for a sheet pan chicken sausage dinner. I added Coleman’s Natural apple chicken sausage, diced potatoes, onion, broccoli, light olive oil and Trader Joe’s Everything But the Bagel spice. That cooked while I gave her a bath. One meal done!

Sunday morning, I got up at my normal 5 am time while she slept in! Since I knew I was going to have a chance to hit up a workout class in the evening, I used my early morning hours to do some quick prep. I made a batch of 40 Aprons Egg Roll in a Bowl and also spiced up the mayo I made on Saturday with some Frank’s Red Hot and salt to make it like the creamy chili sauce in the recipe.

I also turned my pack of ground beef into meatballs. I mixed the beef with chopped garlic, garlic powder, onion powder, oregano, parsley, Italian seasoning blend, salt and pepper, nutritional yeast, and an egg. I popped those into the oven and while they baked, I sautéed some sweet potato noodles I bought yesterday in avocado oil with salt and pepper. I have a jar of Whole30 Approved Cucina Antica sauce I will use with the meatballs and veggie noodles. Easy peasy!

When my daughter woke up and before our Sunday playdate plans, I enlisted her help to make two batches of my favorite Crispy Green Beans (based off of this recipe from Low Carb Yum – I use nutritional yeast instead of parmesan cheese.)

I shared some of the Egg Roll in a Bowl, the crispy green beans, and the sweet potato noodles with my neighbors and at some point this week, they will share a Whole30 dish or two with me which adds variety to my meal plan!

I have lots of eggs to eat throughout the week as well as frozen burgers to pop into my Air Fryer for quick protein for a weeknight meal. I also have to finish up a little bit of food from last week – which I will do sooner than later – so I know that will get me through another meal or two.

While at the supermarket, I bought two packs of chicken tenders, which have become my go-to easy protein source. Later this week, I will likely turn one pack into Michelle Smith’s Grain-Free Popcorn Chicken, from The Whole Smiths’ Good Food Cookbook.

The other pack will probably become pulled chicken in my InstantPot and finished with either The New Primal Classic BBQ sauce or Buffalo Sauce.

I will do these when I have a little time – either early in the morning or in the evening when my daughter is asleep. I squeeze it in when I can!

To keep my veggie supply up later in the week, I will make a bag of cauliflower rice from the freezer and roast some sweet potatoes, onions, and the leftover broccoli from my sheet pan meal.

I know that I have enough “emergency food” to get me through and in a super duper pinch, I can always grab a Whole30 compliant salad at Sweetgreen toward the end of the week. I don’t think it will come to that but it’s nice to know I have a back-up if I need it.

And there you have it – quick and easy meal prep that didn’t take over my weekend or cause me serious stress. I kept it simple and I know I will finish my Whole60 strong!

Do you have any favorite easy meal prep hacks? Do your kids ever cook with you?

How To Work Whole30 On A Budget

Most of us don’t have money trees growing in our backyard (and if you do, I want to be friends and I want your address!), so budgets and food costs matter while on Whole30 and in your post-Whole30 life of Food Freedom.

It is also important to be able to afford to live your Food Freedom the way you need and want to. I am all about working hard to stay on a budget and have been since the beginning. We are a family of five (three hungry growing kids and two adults) and we definitely have a food budget. Since being introduced to Whole30 in Fall 2016, I have been trying to find ways to follow Whole30 (and bring many Whole30 meals to the dinner table for the rest of my family) while not breaking the bank!

Over time, I’ve learned some tricks to continue cutting costs which has allowed Whole30 and Food Freedom to be a part of my life for the long haul. Here are my best tips and tricks – I hope they help you save some money while living the Whole30 life!

Avoid pre-packaged

I am lucky enough to stay home with my kids which allows for a little more prep time in the kitchen. Prepping your own food, sauces, and other basics is a game changer for the budget savvy. It’s rare for me to buy veggies already prepped (chopped, diced, cubed, washed, spiralized or generally tied up with pretty bows etc.) Occasionally, if there is a sale, I will buy pre-riced cauliflower as a back-up veggie. The only thing I buy already prepped is the large containers of spring greens and baby spinach to use for salads. I eat salads with most of my meals (including breakfast!) I find that if I don’t have my greens ready to grab and go, I don’t eat enough veggies.

Make your own nut butter

Nut butters are amazing but can be IMHO so expensive when on a budget. I get a large bag of compliant almonds, use the food processor, some coconut oil and some salt. A few minutes later, I have several jars of compliant delicious fresh almond butter! It’s that easy!

Make your own bone broth or stock

Making your own nutritious and delicious bone broth is inexpensive and easy! I tend to use a fair amount of bone broth in cooking and also for drinking, especially in the winter months. Put water, chicken bones, veggie scraps, bay leaf and an onion chopped in half, salt and pepper in a crockpot and voilà – you will have bone broth after 24 hours!! If you don’t have chicken bones, you can often get them at a butcher for very little cost or even free. The recipe I use for bone broth is here.

Make your own sauces like dressing, mayo and marinades

Prepping your own stuff doesn’t stop with veggie! Homemade dressings, sauces and other basics are huge money savers. Every single week I prep homemade mayo and a salad dressing (usually dump ranch or a Waldorf type salad dressing). I love having them on hand to add as a fat or to make a sauce.

Buying pre-made marinades, salad dressings and mayo that are Whole30 compliant can quickly increase the grocery bill. Mayo literally takes about 1-2 minutes to make and marinades can also be quick and packed with flavor to mix-up the food boredom blahs mid-round. My personal favorites for dressings are Whole Sisters dump ranch and Waldorf dressing (although I use it on all salads). For marinades, I enjoy balsamic glazed chicken found here and for mayo use my own recipe found here.

Choose where you shop

I have a Costco membership and find that I often buy items in bulk because it saves tons of money. I buy most of my chicken and organic ground beef there along with coconut oil, Extra light EVOO and almonds. Check out this Costco blog post for tips and tricks.

Thrive is also a fantastic cost saving membership. You can get so many Whole30 and Paleo staples there along with other fantastic deals. You are able to get 25% off your first order when you sign up for a free trial membership with our Everyday Whole affiliate link.

Use what you buy

I used to totally overbuy when on a round of Whole30. I would have so many great recipes, get all the stuff and run out of time to make everything. I have found that when this is the case, I’ll plan a different recipe that isn’t as time consuming. I save veggie scraps for stock, chop up veggies that are on their last leg for frittatas, or get creative and put my ingredients into Google to see if there is another recipe I can make without wasting ingredients.

How do you save money while on a round of Whole30? Share your best tips in the comments!

A Whole30 Valentine's Day

Whether or not you celebrate Valentine’s Day, it’s always nice to have a few delectable and special recipes tucked in your back pocket to mix up your everyday menu.

If you are looking to celebrate at home (or again, just want to have an out-of-the-ordinary meal), I wanted to share some of my favorite taste-bud tickling dishes. Note: There have been a few recipe changes to make recipes Whole30 compliant.

I am personally a huge fan of a rack of lamb. If I make it, it is usually for a nice dinner like New Year’s Eve or Valentine’s Day. I have three littles so the days of nice dinners for holidays are few and far between. For Valentine’s Day, we currently live in the land of heart-shaped pancakes, heart-shaped candies and cute decals on the bedroom windows. Until those days return, I will simply dream of a rack of lamb.

My favorite way to prepare rack of lamb is making Dijon, Garlic and Rosemary Rack of Lamb. Finely chop rosemary, and garlic and mix with about a ½ cup of Dijon mustard. Mix the three ingredients together well (it should be a little chunky) and baste the top of the rack of lamb, place lamb on cookie sheet and put in in the 450-degree preheated oven for around 20 minutes.

Here are some other amazing Whole30 compliant recipes that might just bypass the need for chocolate and wine this Valentine’s Day:

Portobello stuffed with crab

This recipe by The Sophisticated Caveman is decadent. The only ingredient that will need to be substituted in order to make it Whole30 compliant is the traditional Old Bay seasoning, which has non-compliant ingredients. You can find a recipe link for compliant Old Bay seasoning below.

Whole30-friendly Old Bay seasoning

This spice blend is PERFECT to use when your recipe calls for ‘Old Bay Seasoning’, but you don’t have any! I’ve used this many times and I love it! These are ingredients that you probably already have in your spice cabinet!”

Steak with Whole30 Bearnaise sauce

Who doesn’t love a steak with a decadent sauce on Valentine’s Day. 40Aprons does a great job creating a delicious (and compliant) recipe.

Double Crisped Brussels Sprouts with lemon, capers and garlic

Not to leave the side dishes out, Michelle of The Whole Smiths has created a delicious and textured crispy brussels sprouts side dish that will make your mouth water.

Hasselback Potatoes

And not to leave out the potatoes, hasselback potatoes are not only delicious but basically a work of art. For everyone who loves plating beautiful food as much as you love eating delicious food, this should be on your must-try list.

Fruit Salad with Mint and Lime

While there’s no chocolate on a Whole30 Valentine’s Day, you can still enjoy something a little sweet with your sweetie on this special day. This fruit salad kicks things up a notch with the addition or mint, lime juice, lime zest, and lime peel. It’s the perfect addition to your healthy holiday meal.

Happy Valentine’s Day! What’s your game plan for staying compliant and still having a fantastic holiday?

Top 10 Whole30 Super Bowl Eats!

Here in Boston, just about everyone is pumped up for the Super Bowl! Loving the New England Patriots is like a religion around here, and we know many people are hosting Super Bowl parties, complete with lots of game day snacks!

While your Whole30 may keep you away from the beer, it doesn’t keep you away from delicious party food! Below are our Top 10 picks for Whole30 Super Bowl eats along with some thoughts from those who created them! Let us know which ones you will make – and which team you are rooting for!

Happy Super Bowl Sunday!

UNBOUND WELLNESS SWEET POTATO CHICKEN POPPERS

“These chicken poppers are gluten free, paleo, AIP, and egg free, while still being delicious enough to fool anyone who regularly eats otherwise!”

PALEO RUNNING MOMMA CRISPY BAKED BUFFALO CHICKEN WINGS

“These crispy baked buffalo chicken wings are easy to make, healthy, and ridiculously tasty! They’re paleo and Whole30 compliant and perfect with Whole30 homemade ranch dip.”

EVERYDAY WHOLE TOSTONES WITH DIPPING SAUCE

“I’m a recent tostones convert. Plantains aren’t something that I’ve ever cooked with-I’m not a fan of the texture of bananas. However, great news, green plantains are not sweet and don’t taste like bananas even though they are a very firm banana. In the spirit of adding new recipes to my culinary repertoire (doesn’t that sound fancy and almost like I know what I’m doing?!), I set out to try them. If you haven’t tried them, now’s the time. These are Whole30 game changer and sure to impress anyone you’re cooking for.”

THE DEFINED DISH 3-INGREDIENT BUFFALO CHICKEN DIP

“If you have any leftovers, which is unlikely, then add it on top of a romaine salad for lunch the next day. yum!”

NOM NOM PALEO INSTANT POT GROUND BEEF CHILI

“Are you craving a big bowl of meaty, fragrant chili, but sweating at the thought of simmering a pot in this heat? Instant Pot Ground Beef Chili to the rescue! Homemade ground beef chili is one of my favorite comfort foods. It’s inexpensive to make, packed with robust flavors, feeds a crowd, and—if you make it in a pressure cooker—keeps your kitchen (relatively) cool. Did I mention it’s Whole30-friendly, too?”

CHEW OUT LOUD 5-MINUTE REAL GUACAMOLE

“This 5-Minute Real Guacamole is authentic, with bold and zesty flavors that will dazzle your taste buds. It’s hard to believe something this healthy and delicious is this easy. (Bonus: whole30 and paleo compliant)”

REAL SIMPLE GOOD EASY SPINACH ARTICHOKE DIP

“This is not only a healthier dip, but one that nobody will ever even suspect is dairy-free and made with only real food ingredients! “

COOK AT HOME MOM WHOLE30 BIG MAC POTATO SKINS

“I told my kids why I was calling them Big Mac Potato Skins, because they’ve got all the things we love about McDonald’s… “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun!” Can you believe they insisted I change the name to Happy Meal Potato Skins after they heard that? Where’s the toy, kids? But whatever we’re calling them, I took all the best parts of the Big Mac and cleaned them up to a Whole30 and Paleo snack, using grass fed ground beef, a homemade special sauce, pickles, lettuce, tomatoes and sesame seeds.”

JUST JESSIE B CHICKEN FAJITA POPPER

“I call these “Chicken Fajita Poppers”… poppers because they *pop* while they’re cooking, and they’re the perfect bite size to pop right in your mouth. The flavor is also amazing…. which gives them yet another “pop” factor! And while these are perfect for game day, they also make the ultimate meal prep food. Bake a batch on Sunday, then mix & match them with meals throughout the week. They’re great over a Mexican-style salad, in a cauli-rice burrito bowl topped with salsa & guac, or snacked on solo after a workout.”

PERCHANCE TO COOK HEALTHY BUFFALO CHICKEN MEATBALLS

“A lighter buffalo meatball recipe that is baked and made with ground turkey, almond flour, spices, and Frank’s RedHot Original hot sauce.”