Kelly, Author at The Nourishing Home

30 Favorite Whole30 Recipes

Whether you’re taking The Whole30 Challenge or not, if you’re looking for some delicious and nutritious gluten-free, grain-free recipes, then this post is for you! From tasty grain-free breakfasts and lunch ideas to quick and easy dinner recipes that the whole family will enjoy, this helpful recipe round-up features 30 of my family’s favorite Whole30 recipes!

Of course, if you aren’t sure what Whole30 is all about, please click here to learn how you can jumpstart your health and get started (or make better progress) on your healthy living journey with this free program. In a nutshell, the Whole30 program will help you to retrain your brain and body to thrive on REAL food, while also helping you to identify potentially problematic foods that may be sabotaging your health.

Personally speaking, taking the Whole30 Challenge has been one of the most rewarding experiences in my real food journey! Whole30 has not only helped me to get back on track with my healthy living goals after a stressful summer of not-so-healthy eating, but it’s also helped me to achieve relief from the symptoms of my chronic autoimmune issues, enjoy increased energy levels (yay!) and is also helping me to confirm several food sensitivities that I’ve long-suspected may be negatively impacting my health.

30 Favorite Whole30 Recipes

Although I’ve completed Whole30, I most certainly will continue to enjoy these delicious recipes for years to come, because they’re not only healthy and perfect for those living gluten-free and grain-free – they TASTE GREAT! So without further ado, here are 30 terrific recipes that you’ve got to try, whether you’re taking The Whole30 Challenge or not …

Whole30-Friendly Breakfasts

• Veggie Quiche with Hashbrown Crust (shown in photo above)
• Mini-Fritatta Muffins
• Savory Baked Eggs & Veggies
• Simply Healthy Hash Browns w/Eggs & Bacon
• Smoky Sweet Potato Hash
• Turkey Breakfast Sausage Patties
• Veggie Egg Scramble

Lunch Ideas for Whole30

• Leftovers to Lunch: Chicken & Veggie Bowls (shown in photo above)
• Avocado Egg Salad
• Chicken Salad Lettuce Wraps
• Pizza Fritatta
• Mango Chicken & Lettuce Wraps
• Spicy Tuna Cakes
• Turkey BLT Roll-Ups

Family-Friendly Whole30 Dinners

• Southwestern Chicken Burgers w/Roasted Herb Sweet Potatoes (shown in photo above)
• Chimichurri Chicken & Veggie Kebobs w/Seasoned Cauli-Rice
• Blackened Salmon with Mango-Avocado Salsa
• Creamy Pumpkin Soup w/Crispy Bacon Bits
• Cream of Broccoli Soup
• Chicken Zoodle Soup
• Grilled Pineapple Chicken w/Pineapple Salsa
• Grilled Skirt Steak with Balsamic Marinade
• Savory Chicken & Veggie Bites
• Slow Cooker Roasted Chicken
• Slow Cooker Rotisserie Chicken
• Slow Cooker Chicken Fajita Bowls w/Seasoned Cauli-Rice
• Slow Cooker Beef Stew
• Slow Cooker Garlic Thyme Chicken
• Slow Cooker Pot Roast
• Veggie Zoodle Stir Fry

Looking for more terrific Whole30-friendly recipes? Be sure to check out my Whole30 Board on Pinterest!

What are YOUR favorite Whole30-Friendly recipes? Please leave a note below to let us know your recommendations as well. I love our community here and how we continually encourage one another! Thank you!

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By Kelly · 26 Comments

Exciting News: This is just one of a bunch of Whole30 Recipes here at The Nourishing Home. PLUS I’ll be sharing even more Whole30-compliant recipes as we start our next Whole30 Challenge 2016. (P.S. You can join us anytime you’re ready to Jumpstart Your Health with Whole30!)

When it comes to classic breakfast side dishes, I know you may be thinking that a girl with roots in the South should be pretty partial to grits, right? Yet, the fact is, I’ve never been a fan, even when I wasn’t grain-free. (Thankfully my family hasn’t disowned me.)

Instead, as you’ve probably guessed from this post – I’m all about breakfast potatoes – homemade hash browns to be exact. Incase you’ve attempting making hash browns in the past, and have been sorely disappointed in their often soggy, gummy texture, I’ve got good news for you! I’m sharing the secrets to hash brown making perfection that will ensure a crisp and delicious result every time!

3 Tips for Ensuring Crisp & Tender Healthy Hash Browns:

1. Proper Potato Prep – Shred potatoes (using a food processor with shred-disc is best, but a box grater will do). Soak shredded potatoes in water to release starches. Thoroughly dry shredded potatoes by pressing between kitchen towels. This is key for crispier results!

2. Seasoning is Your Friend – Be generous in using fine chopped onion and bell pepper, along with sea salt and pepper to turn up the taste!

3. Do Not Disturb! – The process goes like this … Cook undisturbed. Flip potatoes in sections. Cook undisturbed. Flip in sections. Repeat until perfect.

Now, let’s put these top tips into action! My savory recipe below has just three simple ingredients. Yet, combined with a little dash of sea salt and pepper, and a whole lot of love, your family will want to kiss you!

So … make LOTS, because they’re the perfect side dish whether it’s breakfast or dinnertime. Plus, they keep well in the fridge or freezer, and can easily be reheated in a skillet.

P.S. If you’re not fond of white potatoes – no worries – sweet potatoes make unbelievably delicious hash browns too!

Simple Healthy Hash Browns (GF, DF)

4-5 servings

Ingredients

2 tbsp ghee (or coconut oil)
1/4 cup fine diced yellow onion
1/3 cup fine diced red bell pepper (or use yellow & red combo)
3 medium russet potatoes (or white sweet potatoes - they're less sweet than orange)
Sea salt and pepper to taste

Instructions

Dice the onion and pepper first, so that they’re ready to go once you shred the potatoes.
Then, peel the potatoes (or leave them unpeeled if you'd prefer). Use a box grater or the shredder attachment on your food processor to shred the potatoes.
Be sure to follow the tips in the post above on how to properly prepare your shredded potatoes.
Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add ghee, onion and peppers. Sauté for a minute, then add the shredded potatoes, making sure to evenly distribute across the skillet.
Allow potatoes to cook undisturbed for a few minutes, then carefully flip section by section. Continue to cook as noted in tips above, until golden brown.
Transfer to a serving dish and enjoy!

Notes

Leftovers Tip: My kids love it when I make breakfast burritos using leftover hash browns. I just beat a couple of eggs and add them to a hot skillet and scramble the potatoes and eggs together. Then, add the potato-egg mixture to warm tortillas, roll them up and serve with a side of pico de gallo and sliced avocado. If you’re grain-free like me, I highly recommend keeping some of Danielle’s amazing GF tortillas on hand. That way, you can enjoy the burrito fiesta as well!

https://thenourishinghome.com/2014/10/simple-healthy-hash-browns/

Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!

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Savory Chicken & Veggie Bites

By Kelly · 21 Comments

Easy . Tasty . Versatile . My favorite kind of recipe!

For many of us, getting more veggies on our families plates can be a bit of a challenge. If you can relate, then let me assure you, these savory little bite-sized chicken & veggie bites are just the ticket!

These simple and flavorful little bites are crazy-delicious and super versatile too, since they can be used to create so many easy, healthy meals, as noted below! And, you can switch up the ingredients to create lots of different variations!

Plus, these easy-to-make, protein-n-veggie packed bites are Whole30-friendly! Remember, you’re welcome to join us for my Whole30 Challenge for free Whole30-compliant meal plans and recipes to make your 30-day journey a whole easier and more delicious!

P.S. They’re equally tasty whether they’re served hot or cold, making them a tasty and healthy lunchbox option for back-to-school season. And, they freeze and reheat well, which means you can save time by cooking up a double batch and freezing them for creating quick future meals.

Here’s just a few of my favorite ideas for enjoying these Savory Chicken & Veggie Bites:
• Pop them into your family’s lunch boxes with a side of homemade ranch dressing and fresh raw veggies for a perfect protein-n-veggie-packed lunch!
• Add them to your favorite stir fry dishes, and zoodle (veggie pasta) dishes
• Serve them as a main dish with a side of tasty roasted herb sweet potato bites for an easy weeknight dinner
• Use them to make scrumptious healthy sliders (nestled between sweet potato buns), or use them to create tasty lettuce wraps (as shown in photos)
• Add them to your favorite salads for extra protein, nutrition and flavor!

As you can see, there are so many ways to enjoy these tasty little patties! And again, you can totally customize them to suit your personal taste preferences. Simply switch out the veggies and the seasonings for a completely new taste sensation! (Check out some of my favorite recipe variations below.) Enjoy!

Savory Chicken & Veggie Bites (Whole30, GF, DF)

Ingredients

1 cup fresh baby spinach leaves
1 medium zucchini, sliced
1/2 medium red bell pepper, sliced
3 green onions, sliced
1/4 cup fresh basil leaves
1 1/4 lbs. ground dark meat chicken (or turkey)
1 clove garlic, minced
1 large egg
1 tsp Italian seasoning mix
1 tsp sea salt
1/4 tsp cayenne pepper

Instructions

Place the first 5 ingredients (baby spinach, zucchini, bell pepper, green onion and basil) into the bowl of a food processor. Pulse until fine diced, scraping down the bowl as needed to ensure uniform size.
Add the ground chicken and remaining ingredients. Pulse briefly, just until ingredients are combined. Remove blade from the bowl. Form meat into small (2-3 inch) patties.
Preheat a large skillet over medium heat. Add a tablespoon of avocado oil (or oil of your choice) to hot skillet. Place chicken patties about 2" apart. Working in batches, cook patties about 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel lined plate.
Serve immediately, or allow patties to cool and store in fridge for up to 4 days. To freeze, place patties on a parchment-lined baking sheet and place in freezer. Once frozen solid, transfer patties to a freezer safe container for up to 1 month. To reheat, place thawed patties in a 250°F oven for about 5 minutes.
Time-Saving Tip: Make a double or triple batch and freeze them for making quick and easy future meals. (See quick meal ideas in post above.)
Also be sure to see the recipe note below for delicious ideas for customizing this recipe for even more delicious versatility!

Notes

Tasty Recipe Variations

By changing out the seasonings, you can create Chicken & Veggie Bites to suit your own personal taste preferences. For example:

• Mexi-Style Bites – use Mexican seasoning (or taco seasoning) in place of the Italian seasoning mix, and substitute cilantro in place of the basil.

• Curry Bites – use 1/2 teaspoon of curry powder in place of the Italian seasoning mix and substitute cilantro in place of the basil. You may also wish to add 1 1/4 teaspoon of garam masala seasoning as well.

• Asian-Style Bites – use Chinese five-spice seasoning in place of the Italian seasoning mix and substitute cilantro in place of the basil. Fry patties in a combination of olive oil and toasted sesame oil.

https://thenourishinghome.com/2014/10/savory-chicken-veggie-bites/

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