Whole 30
Category
Paleo Butternut Squash Breakfast Bowl
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Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on-the-go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more!
Print Recipe Paleo Butternut Squash Breakfast Bowl Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on the go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more! Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 1/4 cup full fat canned coconut milk
- 1/4 cup almond butter optional
- 1 teaspoon vanilla optional
- 2 large bananas sliced
- 1-2 cups blueberries
- 1/4 cup pumpkin seeds
- pumpkin pie spice to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 1/4 cup full fat canned coconut milk
- 1/4 cup almond butter optional
- 1 teaspoon vanilla optional
- 2 large bananas sliced
- 1-2 cups blueberries
- 1/4 cup pumpkin seeds
- pumpkin pie spice to taste
- In a food processor blend ingredients for base until smooth. Transfer to bowls and add toppings before serving. Squash can be stored in fridge throughout the week for easy meal prep!
Whole30 Harvest Chicken Salad
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Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep.
Print Recipe Whole30 Harvest Chicken Salad Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep. Ingredients Chicken- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
Rating: 3.31
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 90
Rating: 3.31
You: Rate this recipe! Ingredients Chicken
- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
- Heat a skillet over medium heat and drizzle with olive oil. Trim fat off chicken thighs and rinse, then place in a bowl with spices and olive oil and toss. Set chicken on skillet and cook until crispy and golden on each side (they will be done when there is not pink left when cut open; takes about 10-15 minutes, depending on the size of chicken thighs). Once cooked, allow to set, then slice into strips and set aside.
- Preheat oven to 425F and line a baking tray with parchment paper. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour. Spread out on a baking tray lined with parchment paper and bake on 425F for about 30 minutes until golden. Once cooked, set aside for later.
- In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
- In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad fixings, and top with dressing before serving.
Savory Whole30 Butternut Chicken Breakfast Bowl
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This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!
Print Recipe Savory Whole30 Butternut Chicken Breakfast Bowl This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor! Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
Rating: 3.83
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Info Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41Rating: 3.83
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
- Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
- Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
- In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
- Add cooked sausages to squash and mix, then pour cream sauce over and serve.
Homemade Cookie Dough Larabars
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Homemade cookie dough larabars made with healthy ingredients. A healthy paleo snack for kids and families on the go! Love these easy to make nut and fruit bars that taste like cookie dough!
Print Recipe Homemade Cookie Dough Larabars Homemade cookie dough larabars made with healthy ingredients. A healthy paleo snack for kids and families on the go! Love these easy to make nut and fruit bars that taste like cookie dough! Ingredients- 2 cups medjool dates pitted
- 1 cup raw cashews
- 1/4 teaspoon pink salt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or chopped chocolate bar
Rating: 4.38
You: Rate this recipe! Info Prep Time 5 minutes Servings bars MetricUS Imperial Course Snack Votes: 16
Rating: 4.38
You: Rate this recipe! Ingredients
- 2 cups medjool dates pitted
- 1 cup raw cashews
- 1/4 teaspoon pink salt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or chopped chocolate bar
- In a food processor combine all ingredients (except chocolate chips) until it reaches a course consistency, but still sticks together. Then stir in chocolate chips by hand.
- Line a 7" or 8" square baking/cake pan with parchment paper. Press cookie dough into the pan and chill in freezer (optional) until reaches desired consistency. Cut into 8 bars and serve.
Healthy Sweet Potato Cereal Bowl
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Easiest low calorie healthy breakfast! Sweet potato fruit cereal is made with baked sweet potato, fresh fruit, and nut milk of choice. This is a perfect paleo whole30 breakfast for on the go.
Print Recipe Healthy Sweet Potato Cereal Bowl Easiest low calorie healthy breakfast! Sweet potato fruit cereal is made with baked sweet potato, fresh fruit, and nut milk of choice. This is a perfect paleo whole30 breakfast for on the go. Ingredients- 2 large baked sweet potatoes see notes on how to make
- 4 cups bluberries fresh or frozen
- 1 large banana sliced
- 4 tablespoons hemp hearts
- 4 tablespoons cashew butter or other nut butter
- sea salt flakes to taste
- 4 cups almond milk or to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1Rating: 5
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Ingredients- 2 large baked sweet potatoes see notes on how to make
- 4 cups bluberries fresh or frozen
- 1 large banana sliced
- 4 tablespoons hemp hearts
- 4 tablespoons cashew butter or other nut butter
- sea salt flakes to taste
- 4 cups almond milk or to taste
- Cut baked sweet potato into bite size cubes. Add all ingredients into a bowl and serve like cereal.
Easy Whole30 Butternut Curry
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Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week!
Print Recipe Easy Whole30 Butternut Curry Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week! Ingredients- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
Rating: 4.5
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients
- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
- In a soup pot, add all ingredients and simmer for about 10 minutes until butternut squash is soft, but not mushy. Transfer ingredients into a high speed blender (I use my vitamix or kitchenaid) and puree until smooth. Optional: top with a sprinkle of hemp hearts and sea salt to taste.
Paleo Almond Flour Kitchen Sink Cookies
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Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum!
Print Recipe Paleo Almond Flour Kitchen Sink Cookies Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum! Ingredients Cookie Base- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
Rating: 4.13
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.13
You: Rate this recipe! Ingredients Cookie Base
- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a bowl combine all ingredients for cookie base and stir with a spatula until really well combined and the dough sticks together. Then stir in any desired ad ins.
- Use an ice-cream scoop and make 10 cookies. Place on a baking tray lined with parchment paper and bake on 350F for 12-15 minutes until golden.
Egg Sage Sausage Stuffed Acorn Squash
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Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep.
Print Recipe Egg Sage Sausage Stuffed Acorn Squash Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted acorn squash- makes for easy paleo breakfast meal prep. Ingredients- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
- While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
- Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
- Beat eggs together, then cook scrambled.
- Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.
Whole30 Paleo Breakfast Stuffed Sweet Potatoes
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Baked sweet potatoes stuffed with blueberries, bananas, and cashew butter. This easy paleo whole30 breakfast is perfect for meal prep; make ahead and eat throughout the week!
Print Recipe Whole30 Paleo Breakfast Stuffed Sweet Potatoes Baked sweet potatoes stuffed with blueberries, bananas, and cashew butter. This easy paleo whole30 breakfast is perfect for meal prep; make ahead and eat throughout the week! Ingredients- 4 medium baked sweet potatoes see notes on how to bake
- 4 tablespoons cashew butter or other nut butter
- 2 cups bluberries
- 1-2 bananas sliced
- 4 tablespoons hemp hearts
- sea salt flakes to taste
Rating: 4.67
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3Rating: 4.67
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Ingredients- 4 medium baked sweet potatoes see notes on how to bake
- 4 tablespoons cashew butter or other nut butter
- 2 cups bluberries
- 1-2 bananas sliced
- 4 tablespoons hemp hearts
- sea salt flakes to taste
- Slice sweet potatoes in half, drizzle with cashew butter, top with blueberries and sliced bananas. Then sprinkle with hemp hearts (or chia seeds or chopped pecans) and sea salt flakes, then serve. You can bake sweet potatoes ahead of time for meal prep (store in fridge) and serve throughout the week.