4 years ago, my wife and I took the Whole30 Challenge and truly enjoyed it. Though difficult, it felt great to eat real food. This is the heart behind Whole30: Eating real food. We ate meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds. We ate foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re totally natural and unprocessed.
Our staff is about to start the Whole30 challenge, so I wanted to share some helpful tips, recipes as well as some of the meals we made when we went through it. One the most difficult things, besides not eating cheese and bread, was planning our meals. I hope this can help someone taking the challenge.
Ideas from Erin Jasper:
Crock Pot Brisket – Delicious and easy.
Breakfast Sausage – Also a great site for other recipes. Make sure they are whole30 compliant. You can make this sausage for a casserole, scramble or make patty’s. I made another breakfast sausage in the food log with blueberries
Chili – Another great site for recipes as well.
Stuffed Poblano Peppers – I do a variation of this recipe and buy Diestel Turkey Chorizo (in a tube) from Whole Foods. I don’t use the hot sauce or the spices. I basically use onions, garlic, meat and tomato paste then bake in the peppers.
Thai Beef with Basil – So tasty! I love basil and thai and like the flavor of this.
I like grilled chicken on these salads. I have been making Asian sesame dressing for these. I love sesame oil and it’s compliant as long as it’s not cooked!
Recipe here: http://www.lifemadefull.com/tag/whole30-salad-dressing-recipe/
-Spring mix or spinach, asparagus, mandarin oranges, red onion or green, nuts
-Spring mix, grapes, cashews, baby bok choy, green onions
-Spring mix, cilantro, mango, napa cabbage, carrots
-Spinach, shredded chicken, cherry tomato’s, dill, red onion and egg free ranch (in log)
-Or you can mix a ton of veggies and top with tuna or even do a grilled veggie salad
– Sweet potatoes with ground buffalo or beef, bell peppers, spinach, onions, egg
– Fiesta bowl
– Egg muffins
– Casserole with turnips or white potatoes now that they are acceptable. You can also do kale, sausage & onions.
One of Isaac Wimberley’s favorites:
- Cook 1lb chorizo (you can use sausage but I like chorizo) in a iron skillet.
- Once cooked, remove meat from iron skillet and then brown 2 plantains and onion.
- Once those begin to cook down then throw the chorizo back into the skillet.
- Make 6 “nests” in the plantain/chorizo then crack an egg and drop 1 into each of the 6 “nests”.
- Throw it in the oven at 350 until the egg whites are white but the yolk is still runny.
- Serve with sliced avocado on top. (When not on Whole30 we do goat cheese as well)
Staples to have in your pantry
– Olive oil – both EVOO and light (you can use this for dressings)
– Coconut oil
– Coconut aminos – Sub for soy sauce. Use in salad dressings also.
– Coconut milk
– Canned tomatoes
– Nuts – great toppings for salads, stir-fry; you can leave raw or roast the nuts
– Ghee butter – this is clarified butter and great for cooking; use sparingly
– Spices/herbs/curry powder and paste – they flavor well and if you like curry then you can use it for different dishes with and w/o coconut milk
Here are some of the meals we made 4 years ago: