whole 30 recipes

Last night I had the pleasure of having my friend Julia over to show me some of her delicious recipes. Julia is an amazing Italian cook. She can make leather taste good if she had to cook it! Her secret is simple, she cooks with only quality ingredients, like Pecorino Romano, good extra virgin olive oil and fresh herbs are all subtle differences that make food go from good to great. She always has on hand, a can of her own homemade filetto di pomodoro sauce she makes from scratch in the summer when tomatoes are at their peak and jars them to use throughout the year.

Filetto di Pomodoro

28 oz cans imported crushed tomatoes (Tuttoroso)

garlic (smashed)

olive oil

onion

carrots (finely chopped)

chicken stock

basil

Saute garlic in oil, add onions and carrots and saute on medium-low for about 2-3 minutes, until soft. Add tomatoes and chicken broth and simmer 45 minutes on low.

Add fresh basil last 10 minutes (herbs will become bitter if cooked more than 20 minutes). Julia always adds herbs into the sauce near the end.

Taste for acidity, if sauce is a bit tangy (acidic) then add 1 tbsp of sugar. For a calorie free way to cut the acidity in the sauce add 1/2 teaspoon of baking soda.

One Pan Roasted Potatoes Sausage and Peppers is one of my favorite, fuss-free sheet pan dinners. Perfect for weeknights and bonus points for easy cleanup!

One Pan Roasted Potatoes, Sausage and Peppers

red bell peppers

tsp extra virgin olive oil

kosher salt and fresh cracked pepper

rosemary

garlic powder

olive oil spray (I use my Misto)

lb Italian chicken sausage

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°F.

Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.

Use a spoon to toss so nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through.

Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices. 

Crock Pot Picadillo

lbs 93% lean ground beef

garlic (minced)

cilantro

tomato (diced)

tomato sauce

alcaparrado (manzanilla olives, pimientos, capers or green olives)

tsp cumin

bay leaves

kosher salt and fresh pepper (to taste)

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.

When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.

After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].

Discard the bay leaves and serve over brown rice.

Makes about 5 3/4 cups.

Making your own turkey sausage patties from scratch is easy –  and bonus, no processed ingredients! I'm so honored to have my friend Jackie share this recipe here on Skinnytaste as a guest post. Jackie is an incredible chef with Celiac, and has a blog called CAFE, Celiac and Allergy Friendly Epicurian where she shares her gluten-free recipes. I made these for breakfast today with my Red Pepper Egg-In-A-Hole and it was delish!

Turkey Sausage Patties From Scratch

cooking spray

onion (diced small)

garlic (chopped)

kosher salt and black pepper

fennel seed

93% turkey

tbsp red wine vinegar

chives

paprika

sugar

nutmeg

Heat a medium nonstick skillet over medium low heat and add the oil, onions and garlic and stir frequently, about 4-5 minutes, until onion is translucent. Lower heat, if needed, to avoid browning too quickly.

Once onion is softened, add fennel and toss quickly until fragrant and toasted, about 1 minute. Remove mixture to a medium bowl to cool slightly.

Add ground turkey, red wine vinegar, chives, paprika, sugar and nutmeg to bowl with onions, garlic and fennel and mix together with a fork until all ingredients are well-distributed.

Form mixture into 6 even patties and lay on parchment or wax paper while working. If you want to make these for another day, they can be refrigerated or frozen.

Spray a non-stick skillet and set over medium-low heat. Once hot, brown turkey patties, in two batches, 3 minutes on each side.

Once you have achieved a nice browned crust on each side, reduce heat to low and cover. Continue cooking until internal temperature reaches 165.

Remove from heat and repeat with second batch.

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Easiest Crock Pot Salsa Verde Chicken

lbs raw skinless chicken tenders

oregano

cumin

salt (to taste)

oz roasted salsa verde

Slow Cooker

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.

Cover with salsa verde, cover and cook HIGH 2 hours.

Remove chicken, shred with 2 forks.

Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).

Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Instant Pot

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.

Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.

Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.

Grilled Shrimp Avocado Fennel and Orange Salad

oranges

lb jumbo shrimp (peeled and deveined (weight after peeled))

arugula

Hass avocado (sliced thin)

orange

lemon juice

tbsp shallots

kosher salt (to taste)

black pepper (to taste)

Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.

Reserve 1⁄2 cup of the vinaigrette for dressing the salad and pour the remaining vinaigrette into a medium nonreactive bowl.

Put the shrimp in the bowl, season with salt and pepper and toss; let it sit for about 30 minutes.

Prepare your outdoor grill, or heat a grill pan over medium-high heat.

Grill the shrimp until just cooked through and opaque, about 1 1/2 minutes per side. Transfer to a plate.

Divide the baby greens on four plates, top with sliced fennel, oranges, avocados and shrimp.

Season with salt and pepper to taste and drizzle with the remaining vinaigrette, about 2 tbsp per salad.

Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

Chicken Curry with Coconut Milk

tsp roasted cumin

1-1/2 tsp garam masala

curry powder

onion (minced)

tomato (chopped)

tbsp fresh cilantro (chopped)

coconut milk

water

oz 1 large potato,

chicken thighs

salt

Heat oil in a large deep skillet, over medium heat.

Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.

Place chicken in the pan and season with 1 teaspoon salt.

Add tomatoes, cilantro, coconut milk and water.

Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.

Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.

Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Quick Skillet Steak with Onions and Mushrooms

lb thin sliced beef round or sirloin steaks

oz sliced mushrooms

seconds cooking spray (I like Smart Balance)

salt and fresh cracked pepper

Slice beef into thin strips.

Season with salt, garlic powder and fresh pepper to taste.

Heat a large skillet over high heat.

When the skillet is very hot, spray with cooking spray and add half of the beef.

Cook one minute, then turn steak and cook an additional 30 seconds.

Set aside in a large dish.

Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.

Add remaining steak to the dish.

Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.

Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.

Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray.

Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.

Add to dish with steak and onions and stir to combine.

Serve over rice.

This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!

Chicken Ropa Vieja

chicken breasts (or boneless thighs (24 oz total))

green bell pepper (sliced)

tomato (quartered)

carrot

garlic (peeled and minced, divided)

kosher salt

onion (sliced long)

green bell pepper

red bell pepper

tomato paste

dry white wine (or chicken broth)

olives

tsp kosher salt (plus more to taste)

black pepper

cilantro (for garnish)

Place chicken, bell pepper, tomatoes, carrots, and half of garlic into the slow cooker. Add just enough chicken broth to cover the chicken and vegetables and add the bay leaves. Cook high for 4 hours, or low 6 to 8 hours, until the chicken is tender.

When done, remove chicken and shred with two forks; set aside. Discard vegetables and reserve the broth for later.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, sliced onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft.

Stir in the tomato paste and wine, let it cook 2 to 3 minutes then add the cooked chicken, tomato sauce, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper.

Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

If you're looking for a quick weeknight meal that's both light in calories and easy to make, this is your dish! It's also naturally gluten-free and perfect for Whole30 or Paleo diets since this stir-fry recipe has no soy-sauce.

Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy

baby bok choy

garlic

shiitake mushrooms

1- inch knob fresh ginger

stock

cornstarch*

mirin*

sesame oil

red pepper

shrimp

salt and black pepper

Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.

Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger.

In a small bowl, whisk together the stock, cornstarch, and mirin.

In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.

Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.

Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side.

Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.

Serve over rice if desired (not included in nutritional information).

This Easy Pork Roast In Oven Recipe is a great way to get falling apart pulled pork the old fashioned way. No need for a pressure cooker or slow cooker, just slow oven roasted pork.

Easy Pork Roast In Oven

Lb Boneless Pork Butt Roast

Garlic Powder

Onion Powder

Paprika

Cumin

Salt (more

Pepper

Preheat oven to 300ºF

Combine garlic powder, onion powder, paprika, cumin, salt...

Combine garlic powder, onion powder, paprika, cumin, salt and pepper. Rub mixture onto the outside of the pork roast.

Place pork roast (fat side up) into large...

Place pork roast (fat side up) into large roasting pan with 1 cup water in the bottom.

Bake for 4-5 hours or until desired tenderness....

Bake for 4-5 hours or until desired tenderness. (I typically go 5 hours for pull apart pork roast) Add water as needed during cook time to prevent burning on the bottom of pan.

Skillet Basil-Peach Chicken Breasts

chicken breasts (1 1/2 lbs)

Top 18 whole 30 recipes recipes from across the web

The most viewed whole 30 recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Filetto di Pomodoro

One Pan Roasted Potatoes, Sausage a...

Crock Pot Picadillo

Turkey Sausage Patties From Scratch

Easiest Crock Pot Salsa Verde Chick...

Grilled Shrimp Avocado Fennel and O...

Chicken Curry with Coconut Milk

Quick Skillet Steak with Onions and...

Chicken Ropa Vieja

Garlicky Shrimp Stir-fry with Shiit...

Easy Pork Roast In Oven

Skillet Basil-Peach Chicken Breasts

Spring Stir Fried Chicken with Suga...

Quick Cabbage Slaw

Spring Stir Fried Chicken with Suga...

Ginger Chicken and Veggie Stir Fry ...

Quick Marinara Sauce

Thai Green Curry Coconut Shrimp wit...

Top 18 whole 30 recipes recipes from across the web

The most viewed whole 30 recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Filetto di Pomodoro

One Pan Roasted Potatoes, Sausage a...

Crock Pot Picadillo

Turkey Sausage Patties From Scratch

Easiest Crock Pot Salsa Verde Chick...

Grilled Shrimp Avocado Fennel and O...

Chicken Curry with Coconut Milk

Quick Skillet Steak with Onions and...

Chicken Ropa Vieja

Garlicky Shrimp Stir-fry with Shiit...

Easy Pork Roast In Oven

Skillet Basil-Peach Chicken Breasts

Spring Stir Fried Chicken with Suga...

Quick Cabbage Slaw

Spring Stir Fried Chicken with Suga...

Ginger Chicken and Veggie Stir Fry ...

Quick Marinara Sauce

Thai Green Curry Coconut Shrimp wit...

The most viewed whole 30 recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine