Whole30 Coffee Talk

In our three+ years of running the Facebook group and the almost year of writing this blog, one Whole30 topic has bubbled to the top time and again. That topic is coffee!

Coffee is a universal language, and we’ve seen a passion for java like no other. And since many people come to Whole30 giving up their beloved cream and sugar, there are always lots of questions on how to enjoy our favorite beverage while staying compliant.

There’s no ONE right answer, but there are lots of opinions. However you enjoy it, make sure you start off with a quality coffee in your cup! Life is too short for bad coffee!

Here are some things we love in our coffee and tools we love to make it! Feel free to mix and match ideas and find what works for you.

nutpods – The darling of the Whole30 coffee world, this non-dairy creamer is a universal favorite. nutpods is a plant-based coffee alternative made from almonds and coconuts that does a great job replicating traditional creamer. It comes in a variety of Whole30 Approved flavors (Original, Vanilla, Hazelnut, and Vanilla Lemon) as well as some seasonal flavors. We are gaga over nutpods and are happy to share our group code of JUJUSWHOLE30 for 15% off your first order at www.nutpods.com. It’s a one-time code so stock up when you order. There’s free shipping, too! You can also find nutpods on Amazon here.

Califia Farms Unsweetened Better Half – If we don’t have nutpods on hand, this Whole30 compliant dairy-free creamer is our go-to! Make sure you choose the Unsweetened variety (in the light brown and white carton) as not all Califia Farms products are compliant. We can find this at our local supermarket (Market Basket) or at Whole Foods Market. You can also grab it on Amazon here.

Cashew Milk – Want to try to make your own nut milk to add to coffee? Check out this blog post from Carla with a great guide to DIY cashew milk!

Coconut Milk – Want to keep things simple in your coffee? Coconut milk is a great choice, and we love the canned variety from Thai Kitchen. You can find it at your local supermarket in the Asian food aisle or on Amazon. The best part about cracking open a can of coconut milk – Use some of it for your coffee and turn the rest into delicious dump ranch to add to your meals!

Collagen Peptides – They’ve become all the rage lately but for good reason. Collagen peptides are a flavorless and odorless way to add collagen – the most abundant protein in the human body – into your diet. Adding collagen to your diet can help with digestion and gut health, joint and bone health, and sleep and hydration. It’s a total win. We like the collagen peptides from Bare Bones Broth in our coffee – they make the cup extra creamy! Use code JUJUSWHOLE30 for 15% off your order at checkout. Vital Proteins is another fan favorite brand of collagen peptides. You can scoop it up at Whole Foods and various supermarkets or order some on Amazon here.

Coconut Oil – Another great addition to coffee (and your Whole30 pantry!) is coconut oil. It’s a great way to add some healthy fat and flavor to your java – and it also comes in handy with your cooking. (We always shmear what’s left on the spoon on our faces for a little moisturizer!) Our favorite coconut oil is the organic extra virgin one from Trader Joe’s! If you don’t have a TJ’s near you, you can grab it on Amazon here. It also comes in handy individual packets for you to take on the go. Check those out here!

Ghee – If you are struggling with an added fat on your plate, consider adding ghee to your coffee! It’s delicious and the punch of added fat makes your coffee more filling. Our favorites are Gather Superfoods, which you can get at 30% off with the code WHOLE30 at checkout and Fourth & Heart Himalayan Pink Salt ghee, which you find at various grocery stores or on Amazon here.

Frother – Once you have all of your ingredients in the cup, a frother can turn the ordinary into something magical. Make your own compliant latte-style drinks at home and enjoy! You can opt for a simple frother like this one on Amazon, or if you want to splurge a little, this Nespresso frother comes well recommended by some of our fancy coffee friends!

Cold Brew Iced Coffee Maker – We love this cold brew iced coffee maker from Amazon because it brews the PERFECT iced coffee. After trying many different ways to make it using many different techniques, this one was the only one that did the trick. Make it at night, toss it in the fridge, and it’s ready for you first thing in the morning. Add whatever you’d like to it and enjoy one of the best iced coffees that you’ll have.

How do you take your cuppa on Whole30? Are you a fan of hot or iced? What’s your favorite brand of coffee?

** This post contains some affiliate links. Thank you for your ongoing support of our blog and our Whole30 Facebook support group!**

Cooking with Friends – January Whole30 Edition

As I’ve mentioned before, my favorite way to meal prep is with friends! As often as I can, I try to combine my weekend cooking sessions with a playdate – so I get to cook (and share good food) with my friends and my daughter gets to play with hers.

To do this, I usually ask a friend or two to join the fun. Once we make a date, we email back and forth about the menu and come up with some recipes to try. We make a plan, and then divide up the shopping list so we know who will bring what.

We choose a house to meet at, and make sure we arrive with lots and lots of storage containers to take home all of our delicious eats.

While we cook, our kids play. While we have to stop every once in a while to break up a disagreement between 5-year-olds, it’s more than worth it in the end. We get to spend time together (hard with busy #momlife) and leaved with food prepped to get us through the first part of the week.

I recently had a cooking play date with my friends Andrea and Alyssa – and their daughters. Read on to see what we made:


I recently saw the episode of The Paleo Way on Netflix that featured Danielle Walker from Against All Grain. One of the recipes she made was her Paleo Pad See Ew – and I knew I had to have it. This recipe did not disappoint! Alyssa was the master of peeling the carrots (I stay away from my peeler since cutting my finger on it last year and needing stitches) and boy, did she make beautiful carrot noodles! This dish was delicious, didn’t require complicated ingredients, and we doubled the recipe to make sure we had plenty to go around.


I had seen Lauren’s Chicken Pot Pie all over Instagram – and my friends agreed this was one to try! We used this recipe and it came out great. We did add some arrowroot to thicken it up to make it more like a true pot pie. It was definitely tasty and we approximately tripled the recipe to make sure we had plenty. A week later, I tried this recipe again with the goal of using canned vegetables. I could only find canned green beans so I used those and it came out great. Next time I find canned carrots and potatoes I am going to grab those to make this dish come together in a snap.


Each week in my January Whole30 Coaching Group, we are trying out a different recipe from the fabulous Michelle Smith of The Whole Smiths. This week, I tasked my group with making Michelle’s Thousand Island Dressing + Wedge Salad so I used this cooking play date to make mine. I did get pre-made hard boiled eggs to save time (no shame!) and used some of my delicious Naked Bacon which made the salad incredible. (Save 10 percent off your order with code EVERYDAYWHOLE at checkout!) The homemade Thousand Island dressing was fabulous and got better over time. The salad was a winner and I plan to make it again!


To make the most of our time in the kitchen, we let the Instant Pot do some work while we chopped, stirred, and cooked! I used this recipe from our blog to make pulled BBQ chicken. It’s so easy – I just added chicken tenders, chopped red onion and small potatoes, The New Primal Classic BBQ Sauce and garlic powder to the Instant Pot. I pressed some buttons and voila – pulled chicken to eat throughout the week! Be sure to use code “Whole30Facebook” for 25 percent off your order from The New Primal.


What’s a Whole30 meal prep session without meatballs? We made beef meatballs, loosely based on this recipe from Noshtastic. We added tons and tons of spices – lots of garlic powder, onion powder, Italian seasoning, parsley, oregano and more. Instead of making our own sauce, we doctored up a jar of pre-made Monte Bene sauce, one of the Whole30 Approved sauces from Cucina Antica. The sauce was delicious on its own but we had some leftover onion so we sautéed that in olive oil in a pot with some garlic and then added the sauce. When the meatballs were cooked, we added them to the sauce to simmer. If you want to try Cucina Antica, save 25 percent off your purchase through February 20 with the code “EverydayWhole” at checkout!


While the oven was on, we decided to throw in some roasted squash to help round out our meal prep. We did half of the squash with olive oil and salt and pepper, and the other half with olive oil and Tiny Little’ Chef’s Inflammation Buster seasoning blend. It’s a combo of cinnamon, turmeric, ginger, cloves and cayenne — and it’s SO good. Pro tip: It also is a super addition to your coffee. Use code “WHOLE30” for 20 percent off your order when you shop any of Tiny Little Chef’s seasoning blends.


Andrea whipped up some Dump Ranch for us to take home and use throughout the week. This is such a versatile added fat that makes every meal better. We use the Whole Sisters recipe because it’s delicious and easy to modify based on the herbs and spices you have on hand.


Andrea also made some of her famous homemade mayo for us to share. She followed the recipe we recently featured on our blog. This mayo can be used as is or turned into another fun sauce to liven up your meals throughout the week. Mayo is a quick, easy, and budget-friendly added fat for your Whole30. And if you don’t have an immersion blender, get one! It’s a champion of the kitchen and will help you with so many recipes on your Whole30. I have this immersion blender and I highly recommend it!

Have you ever cooked with friends? What’s on your meal prep menu this coming weekend?

Naked Bacon Make Ahead Breakfast

My weekday mornings are usually rushed trying to get everyone out the door. In the middle of the kitchen chaos of the morning is usually when my husband decides it’s a great time to unload the dishwasher. Can someone please explain why men do this? Why? During all of this rush, I need to get myself breakfast too. I’ve made breakfast bakes, squash casseroles, and everything in between to help get out of the door. I need quick. I need convenient. I need compliant.

The light bulb in my head flickered for a bit and then it came on. *BING* I could just make my veggie portions in bulk and freeze it! I’d have some variety and something quick to go with eggs and not have to eat the same breakfast bake all week!

I had a couple of packages of Naked Bacon that I wanted to use and picked the original. I’m saving the Chipotle flavour for later. OK, it’s actually stuffed on the bottom shelf in the back of the fridge behind a couple of things so my husband doesn’t eat it all. This sort of food needs to be savoured not inhaled!

I cooked some potatoes the night before (it’s easier to cut them to make a hash when they’re cold). Veggies of choice to go with this–asparagus, onions, and mushrooms.

I sauteed the asparagus in EVOO and some seasonings making sure I didn’t overcook them. It’s so easy to overcook asparagus and, if you’re freezing it, you don’t want it to be soggy. No one likes soggy asparagus!

I had a second pan going to cook the bacon. Once cooked, I chopped it up and set it aside then cooked the onions and cut up potatoes in the bacon fat. After a few minutes, I tossed in the mushrooms. When it was done, I mixed in the asparagus and bacon and set it aside. Remember to not overcook the portions that you’re going to freeze.

I ended up cooking a portion of it a little longer so I could eat it for supper and made two eggs over easy to toss on top of it. Love egg yolk on top of potatoes! And, yes, I did have a plated fat. You’re awesome for noticing that it wasn’t in the photo.

I have some bags in my freezer now that I can toss in the fridge the night before. In the morning, I can grab it, make some eggs with it, toss on a plated fat (pesto would be yummy!) and go.

The combinations are endless using other veggies/meats/seasonings like sweet potatoes, butternut squash, peppers, or ground sausage. This is the way that I shake my breakfast up so I can have some variety and beat food boredom!

Oh, and the bacon? Delish! I didn’t find it was as salty or fatty as other bacon and I really liked that–it tasted like fancy shmancy bacon! It’s made in small batches, not mass produced, and it shows. If you want to try Naked Bacon’s bacon and sausage links, we have a 10% discount for you when you use the code EVERYDAYWHOLE. Shop here.

Healthy Fat… Mayo is where it’s at!

Having grown up in a fat-free everything household, it took me a while to really own the idea of having an added fat at every meal. I mean, of course, I was willing to throw a delicious sauce, ghee or homemade almond butter on my plate, but I wasn’t sure I knew the real benefit of having a plated fat with every meal.

Fast-forward over two years and I am one of the people explaining what a plated fat is to strangers and why it is important. Fat keeps you full and happy! More importantly, there are so many delicious budget friendly recipes out there for sauces and dressings! So, why not explore something other than olives, cashews, or avocado?

There are some truly amazing pre-made products and sauces out there that make Whole30 extra delicious (Thank you, The New Primal!) but there are also lots of opportunities to jazz up your regular old dish with an easy, homemade, budget friendly sauce/dressing. I am a major fan of making a dressing with a mayonnaise base.

Mayo is so easy to make, easy on the wallet, and incredibly delicious. I will often make one batch to use as straight-up mayo and another to create one or two sauces or dressings.

I wasn’t always into homemade mayo. I am pretty sure for my first Whole30 and numerous subsequent months of Food Freedom followed by more rounds of Whole30, I relied on only almond butter and dump ranch for my fat.

But then I started exploring recipes a little bit more and finally found the courage to try Frank’s Red Hot in my mayo (thanks to my fellow EverydayWhole.com blogger, Judith) and my mind was blown. I had always been afraid to try Frank’s as I imagined my mouth having flames beaming out of my throat, but to my surprise, it wasn’t spicy. It was super flavorful.

Here are some of my favorite budget-friendly Whole30 compliant mayo-based recipes to sauce and dress even the most mundane “I’m sick of cooking” plate, and the food I pair it with. Start with my basic mayo recipe, and then go from there!

I try and keep my cooking simple, my prep time short, and make something that at least someone in my family will enjoy.

Homemade Mayo (Basic Base)

1 c. Extra light EVOO

1 egg

1 large pinch of salt

1 good splash of apple cider vinegar

Combine all ingredients in a jar (I always use the wide mouth pint size mason jars). Place immersion blender in and hold it down to the bottom of the mixture for about 25 seconds. After that, slowly move the immersion blender through the rest of the ingredients to incorporate the remaining oil. The blending itself takes about 1-1 ½ minutes. Cover with a lid and store in the fridge for up to one week.

My favorite homemade dressings/sauces and how to use them:

Dump Ranch by The Whole Sisters (basically goes with anything) but my 3 -year-old prefers putting her whole hand in the jar, it’s that good)

This is a Whole30 and Food Freedom staple for me. I love having an added fat that brings great flavor and I eat tons of side salads (basically spring greens and dump ranch with a few tomatoes) at almost every meal. It increases my veggie intake and makes meal prep quick. I have it along with the other food on my plate. My plates are often half salad.

Waldorf salad dressing with Waldorf Salad (The Real Food Dieticians)

In this recipe they use pre-made mayo, but you can use your homemade mayo perfectly (and it saves money!) The dressing is easy to make and combined with the salad, this is my new favorite recipe and holds up well if you make a larger batch. If you are making it for a couple meals, keep the lettuce, dressing, and toppings separate to keep them from getting soggy. Then throw them together and toss.

Creamy Cilantro Avocado Sauce (The Defined Dish) paired with Taco Salad

Taco salad is a favorite in my household. It is super adaptable based on likes, dislikes, and dietary needs. Because I don’t use sour cream on mine, this dressing is a great way to create a flavor explosion.

Creamy Chili Sauce from 40 Aprons paired with Egg Roll in a Bowl

Creamy chili sauce is another way to dress up various recipes like Egg Roll in a Bowl. 40 aprons has a great recipe for creamy chili sauce using homemade mayo. If making the Sriracha sauce is not something you have time for, Franks Red Hot Original is compliant and filled with spice.

We all want tasty food while on Whole30 or in living our Food Freedom! So, why not jazz it up with one of these delicious sauces all while sticking to a budget?

What homemade sauces are your favorite?

10 Tips for Building the Perfect Whole30 Salad

I LOVE a big salad and I want YOU to eat one that actually satisfies you and keeps you full until your next meal! It is possible to build a salad that fits the Whole30 meal template, is tasty, and doesn’t leave you wanting something else. Below are my top 10 tips to building a better salad. Happy eating!

1️. Build your base: Make sure your greens are clean and dry. Dry greens will help your dressing stick. Use a lot of them. Get a big bowl or shallow dish.

2️. Don’t be afraid to build a big salad. You are an active human being and you can handle more than 9 bites of greens to fuel you.

3️. Try kale. I don’t like it because it’s so popular or a superfood or whatever…I like it because it doesn’t wilt and adds flavor. Tip: chop or rip kale leaves (discard stems) and massage dressing into them with your hands. For like 2-3 minutes RUB the kale! Your dressing should have an acid in it to break down the kale a bit – lemon or apple cider vinegar is delightful with kale. Kale holds up, even dressed, for days in the fridge. Perfect for meal prep!

4️. Dress the greens and not the stuff on top. Don’t drizzle your dressing on top – instead toss your greens in dressing and arrange your toppings. You’ll use less dressing this way and still get tons of flavor, I promise.

5️. Salt and pepper your greens. And a pinch more salt to the final product. Those greens need it! No more bland salads for you.

6️. Add enough protein. Remember the recommendation from the Whole30 meal template : 1-2 palm sized portion of protein at *each meal*. This means that 2-3 eggs would be good, or an egg + chicken, or lots of tuna, or several shrimp, etc. If your salad isn’t keeping you satisfied, increase the protein portion.

7️. Add fat. You need 1-2 T *per meal*. If you have an oil-based dressing, that counts. Avocado is perfect. A drizzle of oil on top of your protein is a great way to add some extra. Nuts and seeds can help, but pair them with another source. You need fat to feel satisfied, so don’t skip this step.

8️. Add texture in the form of crunch. Nuts and seeds are perfect for this. So are thinly sliced carrots, cucumbers, and jicama.

9️. Add citrus. Some lemon in the dressing, a squeeze of lime over the top, or vinegar works. Your taste buds will thank you.

10. Consider adding warm elements. Some warm chicken next to cool pesto is really tasty. A warm chopped fried egg is cheap and easy!

Melissa Tenholder, from @chopitrealgood on Instagram, is a Whole30 Certified Coach in Saint Louis, Missouri. She is an expert at meal prep, easy family friendly cooking, and finding good deals on compliant options at the grocery store. Her philosophy is to let good enough be good enough. Oh, and have fun. And add salt. And use a bigger bowl than you think you’ll need. Is that too many philosophies?! Follow her on Instagram for more inspiration in the kitchen!

Easy Instant Pot Whole30 BBQ Shredded Chicken with Slaw

Confession time: I was gifted an Instant Pot and I was scared to open the box. After a few months (!), I decided it was finally time to rip the Band-Aid (or in this case, the tape) off! I brought the Instant Pot up to Maine for a family vacation and my sister-in-law showed me how to use it to make perfect hard-boiled eggs and easy salsa chicken.

When I got home, I had a little more confidence with my IP – but to be honest, I still don’t really get it. So, doing what I do best, I decided to wing it and try to make some shredded BBQ chicken. To my surprise, it worked! Since then, I’ve added a little more to this “recipe” – and it got the thumbs-up from a friend.

The last time I made this, I put together an easy slaw and some crispy green beans to turn it into a complete meal. I decided that if I can do, so can you – so I put this “recipe” together to help you with your meal prep! Cheers to faking it until you make it!


Take a package of boneless, skinless chicken tenders and put them into your Instant Pot. Cover the chicken with a liberal amount of Whole30 compliant BBQ sauce. I used the classic BBQ sauce from The New Primal. Use code “whole30facebook” for 25% off your order!

I also added a bunch of chopped red onion and some diced multicolored baby potatoes. I sprinkled everything with a liberal amount of garlic powder. Use whatever spices you want!

I closed the Instant Pot and set it for “Poultry” – I did 16 minutes. Once the timer went off, I manually released the pressure after about 9 minutes, mostly because I fear the Instant Pot exploding! 😊

I opened the Instant Pot and used a big wooden spoon to shred the chicken. It was delicious!


I decided to make a real deal BBQ meal and whipped together an easy slaw. I bought a bag of pre-shredded cabbage and put that into a bowl.

I added the following ingredients to taste: homemade mayo, apple cider vinegar, and salt and pepper. Then, I added some sweet and crunchy things I had on hand: pecans, raisins, and some leftover diced apple from another recipe.

You can use whatever you have in your pantry (or nothing at all) but I like a little crunch and sweetness to my slaw. I mixed together and let it sit in the fridge for a few hours. This slaw tastes better the next day once the flavors marry.


To round out my Whole30 BBQ meal, I made a batch of Low Carb Yum’s Crispy Oven Fried Green Beans modified to be Whole30 compliant. I used lots of nutritional yeast instead of parmesan cheese and I used more almond flour than called for to make them extra crispy.

I also use more garlic powder and paprika than called for – and add garlic powder as well.

These come out SO good and the recipe is very flexible. You can also use this recipe with broccoli, carrots, cauliflower, and more! Enjoy!

Are you an Instant Pot pro? What’s your favorite Whole30 Instant Pot recipe?

A Look Back: Our Top 10 Posts of 2018!

Eight months ago, we jumped into the blogging world and created Everyday Whole. Since then, our little corner of the Internet has been filled with lots of useful hints, tips, tricks, recipes, and support to guide you through your Whole30!

Thank YOU for being here, and for joining us on this journey. To mark the end of our first year with Everyday Whole, we’re taking a look back at our Top 10 Favorite Posts of 2018!!

Cheers to the past year – and let’s raise a glass (of kombucha!) to a healthy, happy, and transformative 2019!

10. Premade vs. Homemade: Prepping for a Round

A couple of years ago when I started my first Whole30 round, there weren’t many products on the market that were compliant. Now, there are lots and lots of choices. Homemade is usually the cheaper of the two but premade products are convenient and save time. Whatever your budget and inclinations are, there’s something below for you.

9. Whole30 Meal Planning: Success is in the Prep

After completing multiple rounds of Whole 30 and mini resets I learned that preparation is the key to my success. Before creating my own meal plan template, my preparation consisted of writing a random grocery list on the back of an envelope. That resulted in multiple trips to the grocery store because I’d always forget something. That process and cycle made meals and shopping frustrating and overwhelming. I would become easily overwhelmed with trying to figure out what I was going to eat for the upcoming week and when I was going to cook it.

8. Load ‘Em Up: Whole30 “Nachos and Fries”

Hey everybody! My friend and fellow Whole30 Certified Coach Judith asked me to stop by and share a little with you today about one of my favorite Whole30 comfort foods… nachos. Wait, what? Nachos can’t be Whole30 compliant, can they? Well yes, as a matter of fact they can, and I am here today to tell you how to make the magic happen in the kitchen. With the nachos that is – at least for this guest post anyway! If you know me, you know that nachos and me are like peas and carrots. Nachos have been there for me when no one else has. They are undoubtedly the epitome of comfort food for me and aside from that they are just freaking delicious.

7. Whole30 Day 30…now what?

Congrats! You’ve finished your Whole30! You’ve checked off a whole bunch of Non-Scale Victories, you feel amazing, and hey, maybe you’ve even lost a few pounds along the way. Your skin is glowing, your thinking is clear, and you’re sleeping like a baby.

Day 30 comes with a ton of emotions: You’re happy, joyful, proud, and feeling so accomplished, as you should! But is also brings fear and a sense of uneasiness – what’s going to happen now? Will I fall face first into a meal of nachos and ice cream? How do I keep up this good feeling forever? Will I fail?

6. Meal Prepping: Our Members Weigh In

We all know that meal prep and planning is key to a successful Whole30. It’s really hard to wing it when you need to have protein, vegetables, and fat handy for EVERY SINGLE meal. But, the beauty of Whole30 is that there is no one right way to do it!

We checked in with four members of our Facebook group to learn how they stay focused, organized, and on track during Whole30! Check out how THEY do it!

5. A Tour Through Your Whole30 Plate

So, as a novice Whole30er, you might find yourself asking, “What is with all this talk about a meal template?” Basically, the meal template is our goal and guide as to how much of what types of foods we should be eating. It reminds us that veggies should be the primary food on our plate (and that means you too potatoes and sweet potatoes). It also reminds us that we need other real food on our plates. It’s critical that all meals include veggies, protein and a healthy plated fat. Fruit is optional but if consumed, should be eaten as part of your meal and not as a “dessert” Also, keep fruit to no more than 2 servings a day. Remember, ½ of a banana is one serving.

4. Five Things I Should Know About Whole30 But Forgot!

In recent weeks, as I’ve been prepping for my Whole30 coaching exam, I’ve picked up all three books again for another read. I confess that I was dreading it a bit – reading these days often feels like a chore with all of life’s other busy-ness swirling around me. But, it’s actually been eye-opening and kind of fun to go back and read the words that inspire my daily life.

Re-reading the books also reminded me of a few things that I had forgotten along the way of my Whole30 journey. And if I forgot them, chances are others have as well!

3. Five Week Whole30 Meal Plan

Meal planning can be overwhelming when you start your first round. Today, we’re turning over the reins to our wonderful member Christa Page so she can share her meal plans for five weeks. FIVE weeks! Admittedly, I can’t get myself to put together one week of meals so my hat’s off to Christa for being organized on par with the likes of Mary Poppins. Her notes, recipes links, and meal schedule may be found below. Here’s a link to the Excel sheet with the meal plan schedule and a link to our Pinterest board that has all the meals below pinned. Enjoy and a big thanks to Christa for making this available to everyone.

2. The Ultimate Whole30 Guide for Newbies

Totally new to Whole30? Welcome! You may have found our Facebook group or our blog as you search for info on the program, and decide if Whole30 is right for you. To make your research easier, we’ve put together some super helpful links with everything you need to know about Whole30 – what it is, how to do it, what to eat, and more!

1. Starting a Whole30 Round

We’re so glad that you found us in our corner of the Internet. Whether you’re new or a seasoned Whole30’er, we have tonnes of resources available for you to get through a round successfully.

Cheers to the New Year: Whole30 Appetizers to Ring in 2019

Happy Almost New Year! How are you celebrating the big night? If you’re planning to be home – or heading to a party – be sure to make some of these Whole30 compliant appetizers we’ve rounded up for you. They’re tasty and will start your eating off on the right track as you head into 2019!

We’ve had a blast with you here on Everyday Whole in 2018 and look forward to all that’s to come in 2019!

Happy Eating – and cheers to the new year!

Creamy Coconut Milk Meatballs – I Heart Umami

Paleo Buffalo Ranch Dip – Plaid and Paleo

Teriyaki Chicken and Pineapple Kebabs – The Real Food Dietitians

Prosciutto-Wrapped Melon with Basil – The Wooden Skillet

Crab Stuffed Mushrooms – Against All Grain

Bacon Wrapped Raspberry Stuffed Dates – Perchance to Cook

Spicy BBQ Chicken Wings – Dolly’s Whole Life

Whole30 Bacon Enchilada Jalapeno Poppers – Physical Kitchness

Crispy Baked Salmon Fish Sticks – Just Jessie B

Fresh Salsa & Guacamole – Tasty Thin

Creole Crab Dip – The Defined Dish

Whole30 Avocado Fries with Chipotle Sauce – Whole Food for 7

Garlicky Shrimp — Real Food with Jessica

Whole30 “Nachos and Fries” – Crazy Wise Woman

Pineapple Bacon Poppers – Steph Gaudreau

Bora Bora Fireballs – Melissa Joulwan’s Well Fed

Whole30 Compliant Charcuterie Board – On Molly’s Plate

Prosciutto Wrapped Asparagus Bundles – Thyme & Joy

Baked French Fries with Chipotle Ranch Dip – Paleo Running Momma

Boneless Buffalo Chicken Bites – The Whole Smiths/The New Primal

How to Make a Whole30 Charcuterie Board

Hi there! Molly here from @onmollysplate on Instagram. I am a 25-year-old Registered Dietitian, with a Master’s Degree in Nutrition from Boston University.

After being diagnosed with a wheat allergy at age 18, I have made it my mission to create recipes for those with dietary restrictions. While I do not officially endorse one particular eating program, I love the idea of focusing on vegetables, proteins, and healthy fats, as well as limiting sugar in one’s diet!

I have done Whole30 twice as a personal reset, as I love baking and sometimes can go a little overboard during the holidays! While playing around with recipes this holiday season, I came up with the idea of putting together a completely Whole30-friendly charcuterie board! It makes for the most stunning appetizer and can be adjusted to anyone’s taste!

Here’s a charcuterie board that I created. Below, you’ll find all sorts of ideas to make your own! I hope this post inspires you to get creative in the kitchen and try your hand at a charcuterie board!

Here’s how I made my board!

Meats: Baked sausage patties using Jones Dairy Farm sugar-free sausage and baked prosciutto chunks. Other ideas: Sliced compliant sausage or chicken sausage, bacon pieces, your favorite dried beef product, prosciutto wrapped melon, and compliant deli meat if you can find it!

Veggies: Baked crispy Brussels sprouts with homemade spicy mayo, sliced cucumbers, radishes, and hearts of palm. Other ideas: ANY raw snacking veggie, roasted cauliflower and broccoli, roasted tomatoes, baked asparagus, and sliced roasted sweet potatoes. You can also add fruit if it’s your thing!

Fats: Olives, homemade spicy mayo, and pumpkin seeds. Other ideas: Nuts are great, different olives, different aiolis, and avocado would be fabulous!

Condiments: Spicy mayo, spicy mustard, Kite Hill chive almond spread, and homemade apple butter. Other ideas: Tapenade, pesto, aioli, berry compote, and flavored mustards would all be great. You could also make a creamy garlic spread by simply roasting garlic with olive oil and salt, until it is soft enough to puree.

Extras: Pickles, pickled vegetables other than cucumbers, sauerkraut, pimentos, cashew spreads, and other sauces.

Whatever you choose, arrange artfully, gather your friends and family, and enjoy!

Whole30 Christmas Dinner Recipe Round-Up

Christmas is just around the corner. Whether you celebrate Christmas or just have a big holiday gathering, you can make all or part of yourmeal compliant and no one will be the wiser–except for the stuffing! You have plenty of tricks up your Whole30 sleeve to use so swap that butter out for ghee and use coconut milk instead of milk in your mashed potatoes. All the recipes in our round-up can be found in our Whole30 Christmas Pinterest board along with some additional Christmas recipes for you to browse through. Enjoy!

We wish you a very Merry Christmas or Happy Holidays–heck, whatever you celebrate, we wish you health and happiness!


Megoirs’ Pear and Prosciutto Wraps

“I love prosciutto, especially when paired with fruit. I made this little side dish the other night, and loved it!”

The Real Food Dieticians’ Chorizo Stuffed Mushrooms

“Be the life of the party with these allergy-friendly and Whole30-compliant Chorizo Stuffed Mushrooms”


Mary’s Whole Life’s Riced Cauliflower Stuffing

“A healthier version of the favorite Thanksgiving side dish! Grain-free and packed with savory spices your whole family will love.”

Real Food With Jessica’s Paleo Whole30 Turkey

“This Paleo Whole30 Roasted Turkey is so moist, flavorful, and delicious! A combination of ghee and fresh herbs make an easy and irresistible bird.”


Waitrose’s Buttered Turnip and Carrot Mash

“Substitute the butter with ghee and you’ve got yourself a delicious Whole30 compliant side dish. This is sure to be a family favourite!”

Thyme & Joy’s Crispy Roasted Sweet Potatoes

“These crispy roasted sweet potatoes are sliced thin and made roasted. A healthy oven baked side dish that looks fancy and has few ingredients.”

Tasty Thin’s Instant Pot Mashed Potatoes

“Delicious, creamy mashed potatoes, made fast and simple in the Instant Pot!”

Primal Gourmet’s Green Bean Almondine

“Green Bean Almondine is a classic, French side dish that comes together in just 15 min. This Whole30 version requires minimum effort & yields maximum reward.”

The Endless Meal’s Garlic Bacon Mushrooms

“These crazy delicious Garlic Bacon Mushrooms are the ultimate side dish. They’re easy enough to make as a weeknight side yet tasty enough to serve alongside a Thanksgiving or Christmas dinner.”

The Busy Baker’s Garlic Butter Roasted Carrots

“These Garlic Butter Roasted Carrots make the perfect holiday side dish for your Christmas or Thanksgiving dinner! They’re on the table in 30 minutes or less with only 4 ingredients!” Remember to use ghee instead of butter.


Instant Pot Easy Whole30 Cranberry Sauce With Apples and Rosemary – 40 Aprons

“This Instant Pot Whole30 cranberry sauce with apples and rosemary is the perfect Whole30 cranberry sauce: sweet and tart with no added sweeteners at all!”

Cook Eat Paleo’s Easy Paleo Gravy

“This easy paleo gravy is perfect over my favorite mashed potato swap for the holidays—roasted garlic cauliflower celery root mash. Try this gravy over roast turkey and stuffing and you’ll never miss the flour!”