whole30 recipe

Make this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes before summer ends.

Easy French Ratatouille

olive oil, divided,

eggplant (1 large), large dice

Kosher salt

black pepper

zucchini squash

yellow onion, diced

garlic,

thyme

bay leaf

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

basil

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. 

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

A gorgeous pasta dish that&#x27;s easy to make. 

Beet Pesto Pasta

regular or gluten-free spaghetti

garlic

almonds

olive oil

red wine vinegar

chives,

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)

A healthy take on the classic Chinese appetizer that you can actually eat as dinner.

Egg Roll Skillet

pork

salt

ginger

coleslaw mix

tamari, soy sauce, or coconut aminos

scallions

toasted (Asian) sesame oil

rice vinegar

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the pork and onion, and season with the salt and pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute. Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed.

The easiest recipe for tender, juicy pork chops that turn out perfectly every time. All you need? Cast iron skillet and your oven. No brining necessary!

How To Cook Tender & Juicy Pork Chops in the Oven

water, divided

kosher salt (or 2 1/2 tablespoons table salt)

Olive oil

Salt

Pepper

Brine the pork chops (optional). If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.

Heat the oven and skillet. Arrange a rack in the middle of the oven and heat to 400°F. Place a large ovensafe skillet in the oven to heat as well. While the oven heats, prepare the pork chops. 

Season the pork chops. Remove the chops from the brine; if you didn&#x27;t brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then season with salt and pepper. Set the chops aside while the oven finishes heating.

Remove the skillet from the oven. Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.

Sear the pork chops. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. The chops may start to smoke a little — that&#x27;s ok. Turn down the heat if it becomes excessive.

Flip the chops and transfer to the oven. Use tongs to flip the pork chops. Using oven mitts, immediately place the skillet in the oven.

Roast the chops until cooked through. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are ready.

Rest the chops. Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Bone broth is made by simmering beef bones with vegetables until you end up with a rich, nutritious, deeply savory broth. It's a perfect base for soups.

How To Make Bone Broth on the Stove or in the Slow Cooker 

beef

filtered water,

apple cider vinegar

carrot

onion

Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels. 

Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes. 

Cover the bones with water and the vinegar and rest for 30 minutes. Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes. 

Bring the pot to a simmer over high heat. Bring the water to a rapid simmer over high heat. 

Skim the broth for the first hour. Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours. 

Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.  

Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables. 

Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze. 

Stovetop Instructions

Cover the bones with 3 quarts cool water and the vinegar and rest for 30 minutes. Transfer the bones to a 6-quart or larger slow cooker. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.  

Bring to a simmer on the HIGH setting. Turn the slow cooker to the HIGH setting high and bring the broth mixture to a simmer.

Skim the broth for the first hour. Check the slow cooker occasionally, skimming off any foam that collects on the surface the first hour and adding additional water as needed to keep the ingredients covered. Keep the broth at a low simmer on HIGH for 24 hours. 

Add the onions and carrots and cook for another 12 to 24 hours. Add the carrots and onions and continue to simmer on the HIGH setting for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.  

Slow Cooker Instructions

Learn the secret to restaurant style salsa at home. It is way easier than you think! 

How To Make Restaurant-Style Salsa in a Blender

tomatoes

cilantro,

red onion,

jalapeños, seeds and membranes removed, coarsely chopped

lime juice

Combine all the ingredients in a blender or food processor. Place all the ingredients in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly. (If your blender is very powerful, you might not need to stir.)

Pulse until the salsa is as chunky or smooth as you like it. Pulse in 1-second pulses, scraping down the sides as needed or stirring the salsa with a spatula if there are large pieces not making it to the blade at the bottom, until it is as chunky or smooth as desired.

Taste and adjust the seasonings. Taste and stir in more lime juice or salt with a spatula as needed. (Further blending will purée the salsa further, so it&#x27;s best to stir by hand.)

Refrigerate for at least 30 minutes, or up to 1 week. Transfer to a serving bowl and refrigerate at least 30 minutes to let the flavors combine and mellow, or refrigerate it for up to 1 week.

A delicious, easy Sweet Potato Frittata with Ham and Caramelized Onions. Whole30 and Paleo friendly, it's great for healthy breakfasts and dinners too!

Sweet Potato Frittata

sweet potato (about 1 medium)

olive oil (divided)

ham Canadian

rosemary

eggs

cheddar cheese (about 1 ounce)

feta cheese (plus additional for serving)

Place a rack in the center of your oven and preheat the oven broiler to high.

Place the chopped sweet potato in a microwave-safe bowl. Fill the bowl with water to a depth of 1/2 inch. Cover the plate with a paper towel (or use a reusable microwave-safe cover). Microwave on high until the cubes are slightly tender but not fully cooked, about 4 to 5 minutes. Let cool a few minutes, then drain.

Meanwhile, heat 2 tablespoons oil in a 10-inch cast-iron or similar ovenproof skillet over medium-high heat. Swirl to coat the skillet. Once the oil is hot, add the ham. Cook, stirring often, until the ham is browned on all sides, 4 to 5 minutes. With a slotted spoon, remove the ham to a plate and set aside.

Reduce the heat to medium. Add the remaining 1/2 tablespoon oil, onion, rosemary, and sweet potato. Sauté, stirring often, until both the onion and sweet potato are lightly browned and the onion is softened, about 7 minutes.

In a large mixing bowl, whisk the eggs until blended. Whisk in the cheddar, black pepper, and salt.

Remove the skillet from the heat. Slowly and gently pour in the egg mixture. Sprinkle with the ham and feta.

Place the skillet in the oven. Broil until the eggs are set and the top is golden, about 3 to 5 minutes. Watch very carefully towards the end of the cooking time to ensure it doesn’t burn (don’t walk away!). This time may vary depending upon your skillet (different materials hold heat differently). If at the 5 minute mark your frittata is not fully cooked, switch the oven to BAKE at 350 degrees F and continue cooking until the eggs are set. Remove from the oven (be careful, the skillet handle will be hot). Let cool a few minutes. Slice and serve warm or at room temperature.

How To Make Braised Short Ribs in the Oven

bone-in beef short ribs

vegetable oil

onion,

liquid,

Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.

Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.

Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.

Add liquid. Add the liquid — beer, wine, or broth — and bring to a simmer.

Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.

Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.

OPTIONAL STEP — Refrigerate overnight. While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to let the ribs sit in the sauce and cool to room temperature, then cover and refrigerate them overnight. At this point, you can scrape away the hardened layer of fat from the top before reheating. They will also improve in flavor and tenderness while resting overnight.

Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.

Slow Cooker Whole Chicken Soup

carrots

celery

(2 quarts) water

bay leaves

kosher salt,

black pepper, plus more as needed

parsley leaves

rice

Heat the oil in a medium frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. Meanwhile, peel and cut the carrots into large dice, then cut the celery into large dice. Transfer both to a 6-quart or larger slow cooker. Add the water, thyme, and bay leaves. When the onion is ready, transfer to the slow cooker and stir to combine.

Place the chicken on a work surface or cutting board and pat dry with paper towels. Season inside and out with the salt and pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on the HIGH setting or 8 hours on the LOW setting.

Transfer the chicken to a rimmed baking sheet (it&#x27;s okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley and a few large pinches of salt.

Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.

Answer the call of creamy comfort food with this nourishing, Whole30- and Paleo-friendly soup. 

Creamy Coconut Cauliflower Soup

cauliflower (about 1 large head)

ghee

water

coconut milk

turmeric

garlic powder

white pepper

Arrange a rack in the middle of the oven and heat to 375°F. Chop the cauliflower and its stem into bite-sized pieces. Place 1/2 of the cauliflower on a rimmed baking sheet. Drizzle with the ghee or oil, toss to combine, and spread into an even layer. Roast until just golden, 20 to 25 minutes. Meanwhile, start the soup.

Place the remaining cauliflower in a (4-quart) pot. Add the water, coconut milk, turmeric, salt, ginger, garlic, and pepper; stir to combine; and bring to a simmer over medium-high heat. Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.

At this point, the roasted cauliflower should be done. Reserve what you&#x27;d like to keep crisp for topping the soup, then add the remaining roasted cauliflower to the pot. Remove from the heat and use an immersion blender to blend until smooth. (Alternatively, blend in batches in a regular blender.) Top with the reserved roasted cauliflower and serve.

Use your step-by-step guide to learn how to roast any vegetable.

How To Roast Any Vegetable

vegetables

Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F. Meanwhile, prep the vegetables.

Chop up the vegetables. Peel the vegetables if desired, then cut into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook. If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.

Toss the vegetables with olive oil and season. Transfer the vegetables to a large bowl. Add the oil, salt, and pepper and toss to combine. Add more oil if the vegetables still look dry or don&#x27;t seem evenly coated.

Spread onto a baking sheet. Spread the vegetables out on a rimmed baking sheet, in an oven-proof skillet, or in a baking dish. Make sure they are in a single layer with a little space in between. If they are too crowded, the vegetables will steam instead of roast -- use 2 baking sheets if needed instead.

Estimate your cooking time. In general, softer vegetables, like green beans and cauliflower, will cook in 10 to 20 minutes, and tough, hard vegetables, like winter squash and potatoes, will take 30 minutes or longer. Large pieces will also take longer to cook than smaller pieces.

Roast the vegetables until tender. Place the vegetables in the oven and begin roasting. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the tips and edges.

Serve. Transfer the vegetables to a serving dish and taste; sprinkle with more salt or pepper if needed.

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash is loaded with authentic flavors. Not only is it Whole30 approved, but it’s paleo, gluten-free, low carb as well.

Chicken Pad Thai {Whole30}

Spaghetti Squash (Linked Method to cook)

lb chicken breast or chicken thighs (thinly sliced)

tbsp avocado oil (for sautéing)

green onions

eggs (whisked)

carrots (thinly sliced)

red bell pepper (thinly sliced)

ginger (thinly sliced)

tbsp coconut aminos (marinate the chicken)

bean sprouts (for garnish)

cashew butter

tbsp rice vinegar

lime squeezed

coconut aminos

fish sauce

tsp sesame oil

cashews (crushed)

lime

green part of the 2 green onion (scallion)

Fork one whole cooked spaghetti squash into “noodles”...

Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)

Thin slice Chicken thighs or breast into strips....

Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken, salt *, coconut aminos, ½ tsp ground ginger.

While the chicken marinates, make the Pad Thai...

While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.

Heat 1 -2 tbsp oil in a non-stick...

Heat 1 -2 tbsp oil in a non-stick skillet, add chicken. Stir occasionally until cooked through – (For thinly cut chicken, this takes approx. 5 minutes). Remove chicken from the pan. Set aside.

In a bowl, whisk 2 eggs. Heat 1...

In a bowl, whisk 2 eggs. Heat 1 tbsp oil in the same pan (if there is no chicken piece sticking to the pan), once the oil simmers, add the egg mixture. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.

Heat 1 – 2 tbsp oil and let...

Heat 1 – 2 tbsp oil and let it simmer. Medium heat, add the white part of chopped green onion to sauté until slightly brown (~ 30 sec – 1 min). Add carrots, red pepper, ginger, and garlic. Cook for another minute.

Add chicken and egg back to the skillet*....

Add chicken and egg back to the skillet*. Use a spatula to break up the eggs into small pieces. Add the Pad Thai sauce and for about 30 seconds. Stir to combine all the ingredients.

Remove from the heat. Add prepared spaghetti squash...

Remove from the heat. Add prepared spaghetti squash to the pan and gently mix together. **

Garnish with fresh lime, crushed cashews, the green...

Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, bean sprouts and crushed red pepper flakes.

https://mediavine-res.cloudinary.com/video/upload/o0tttlhhjzah42szueku.mp4

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash. It is Whole30 approved, paleo, gluten free, a great lower carb dish as well.

Chicken Pad Thai

A quick recipe for sautéed kale flavored with lots of lemon and garlic.

Easy Skillet Kale with Lemon & Garlic

red pepper flakes (optional)

lemon

Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.

Top 35 whole30 recipe recipes from across the web

The most viewed whole30 recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy French Ratatouille

Beet Pesto Pasta

Egg Roll Skillet

How To Cook Tender & Juicy Pork Cho...

How To Make Bone Broth on the Stove...

How To Make Restaurant-Style Salsa ...

Sweet Potato Frittata

How To Make Braised Short Ribs in t...

Slow Cooker Whole Chicken Soup

Creamy Coconut Cauliflower Soup

How To Roast Any Vegetable

Chicken Pad Thai {Whole30}

Easy Skillet Kale with Lemon & Garl...

Vegan Sweet Potato Chowder

Easy Egg Roll in a Bowl

How To Make Cauliflower Rice or Cou...

Sheet Pan Crispy Salmon and Potatoe...

Whole30 Chicken

Easy Roasted Veggies Meal-Prep Bowl...

Grilled Carrots with Lemon and Dill

How To Roast a Leg of Lamb

Foolproof Salmon Baked with Olive O...

How To Make Steak Fries

One-Ingredient Banana Ice Cream

How To Cook Duck Breast on the Stov...

3-Ingredient Roasted Lemon Sauce

5-Ingredient Sausage Stuffed Onions

How To Make the Ultimate Marinade f...

How To Cook Golden, Juicy Chicken B...

Easy Pumpkin Chili {Paleo, Whole30}

Healthy Meatloaf Meal-Prep Bowls

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Michael Natkin's Spicy Stir-Fried Z...

Spicy Chicken with Cauliflower Rice

Taco Stuffed Sweet Potatoes

Top 35 whole30 recipe recipes from across the web

The most viewed whole30 recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy French Ratatouille

Beet Pesto Pasta

Egg Roll Skillet

How To Cook Tender & Juicy Pork Cho...

How To Make Bone Broth on the Stove...

How To Make Restaurant-Style Salsa ...

Sweet Potato Frittata

How To Make Braised Short Ribs in t...

Slow Cooker Whole Chicken Soup

Creamy Coconut Cauliflower Soup

How To Roast Any Vegetable

Chicken Pad Thai {Whole30}

Easy Skillet Kale with Lemon & Garl...

Vegan Sweet Potato Chowder

Easy Egg Roll in a Bowl

How To Make Cauliflower Rice or Cou...

Sheet Pan Crispy Salmon and Potatoe...

Whole30 Chicken

Easy Roasted Veggies Meal-Prep Bowl...

Grilled Carrots with Lemon and Dill

How To Roast a Leg of Lamb

Foolproof Salmon Baked with Olive O...

How To Make Steak Fries

One-Ingredient Banana Ice Cream

How To Cook Duck Breast on the Stov...

3-Ingredient Roasted Lemon Sauce

5-Ingredient Sausage Stuffed Onions

How To Make the Ultimate Marinade f...

How To Cook Golden, Juicy Chicken B...

Easy Pumpkin Chili {Paleo, Whole30}

Healthy Meatloaf Meal-Prep Bowls

How To Roast a Turkey Upside Down

Michael Natkin's Spicy Stir-Fried Z...

Spicy Chicken with Cauliflower Rice

Taco Stuffed Sweet Potatoes

The most viewed whole30 recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine