Whole 30

After 10 months of working with the Whole30, I am putting together a list of my favorite recipes and tricks to save time and energy when it comes to find them quickly.

 

Recipes I love:

Pork Baby Back Ribs (Instapot) from the Real RDs

Whole Roasted Cauliflower from Primal Gourmet

 

 

Recipes to Try:

Crispy baked buffalo wings from the Real Food RDs

Butternut Squash Soup from Stupid Easy Paleo

Zucchini Spears by the Whole Smiths

Indian Curry Meatballs from The Endless Meal

Turkey Apple Kale Burgers from Simon Hall

Tostones with Avocado Ranch

Kaluh Pig from Nom Nom Paleo

Buffalo Chicken Breakfast Casserole from Living Loving Paleo

INGREDIENTS:
8 eggs
½ cup coconut milk
½ cup hot sauce (make sure it’s Whole30 compliant – no added sugar)
½ teaspoon garlic powder
1 teaspoon sea salt
¼ teaspoon black pepper
2 cups chicken, cooked and shredded
2 scallions, chopped (approximately 1/3 cup)
1 cup spinach, chopped

DIRECTIONS:
PREHEAT your oven to 350 degrees. Lightly grease an 8×8” baking dish with coconut oil or ghee.
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WHISK the eggs in a large bowl. Whisk in the coconut milk, hot sauce, garlic powder, salt and pepper. Add the chicken, scallions and spinach, and stir well.
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POUR the egg mixture into the greased baking dish. Bake for 30-40 minutes, or until the center of the casserole is set.

 

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