Whole 30 Resource & Recipe List
There have been many times during our Whole 30 journey that friends have asked my husband or me what our recipe was for (such and such). I'll admit that while I did so much planning for grocery shopping and which stores to visit and what I would be making, I did not often have a recipe for my own meals. If I had a recipe, I probably got it from another incredible Whole 30 blogger.
As I mentioned, this was our first time attempting a gluten-free, dairy-free, soy-free, sugar-free, alcohol-free diet. Therefore I do not profess myself to be adept at the transition, or comfortable writing numerous recipes on it. My best advice is to follow the experts. Once you start to become a little more comfortable in your kitchen again, try to branch out and create some simple meals on your own. That’s what we did, and it seems to have worked out well! Experiment with seasonings using basic spices, herbs, oils & vinegars and transform them into effortless marinades & dressings.
To get you started, I’ve compiled a list of some of my favorite resources for Whole 30 bloggers as well as links to the top “compliant” items you can find at large grocery stores. I have also listed my weekly shopping list of produce and pantry items we bought during the month as well as a few “most requested” recipes we created. I hope it helps you to have a successful Whole 30 experience.
Whole 30 Walnut Basil Pesto
- Approximately 1 cup packed, fresh basil leaves
- 1/3 cup walnuts, lightly toasted*
- 1-2 cloves garlic
- 1/2 teaspoon fine sea salt
- 2 Tablespoons nutritional yeast
- 1/3 to 1/2 cup olive or avocado oil
- juice of 1/2 lemon
In the bowl of a food processor, pulse together the basil, walnuts, nutritional yeast and salt until it looks coarsely chopped and somewhat combined. With the processor on low speed, drizzle the oil in a steady stream until it is fully incorporated. (The pesto should be a bit thick.)
Stop the processor and scrape down the sides of the bowl with a rubber spatula. Squeeze in the lemon juice and combine for a few more seconds. Store it in a small mason jar or airtight container and spoon onto burger patties, grilled chicken and seafood or over baked potatoes during the week.
* To toast the walnuts, place them in a small, oil-free fry pan over medium-low heat and stir or toss occasionally. It’s very important to be vigilant, do not let them burn. You just want to give them a little crunch and release some of the oils (which has all the flavor)! Let them cool before adding them to the basil.
Favorite Whole 30 Recipe Blogs:
While this is not an exhaustive list, and I have definitely found inspiration from other sites, these three give me consistent results every time I visit. They have been cooking and baking with Whole 30 guidelines for a long time and I trust the outcome. I could not forgive myself if I did not mention my dear friend Sara from This Mom’s Real Life. She introduced me to Whole 30 and has been my compass and guide every day. You can find numerous Whole 30 compliant recipes by following her Instagram account and stories. (Plus, she has the sweetest family who eagerly help her out in the kitchen!)
Eggs in Purgatory
- 1 (28 ounce) can crushed tomatoes
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 3 Tablespoons olive or avocado oil
- 1/4 teaspoon red pepper flakes
- 4 eggs
- salt & pepper, to taste
- 10 large basil leaves, thinly sliced
- 1 Tablespoon nutritional yeast
In large skillet, heat the oil over medium heat, add the onion and a sprinkling of salt, cook until they are softened and translucent. Add the garlic and cook for 30 seconds to 1 minute, just until fragrant. Slowly pour in the can of tomatoes and sprinkle with red pepper flakes, salt and pepper; simmer for about 5-10 minutes, just as sauce begins to bubble. With a spoon, create a small well in the sauce and crack an egg into it. Repeat with the other 3 eggs. Cover with a tight fitting lid and cook for about another 5 minutes. Spoon the eggs over roasted vegetables such as asparagus, broccoli or Brussels sprouts. Garnish with fresh basil and a sprinkle of nutritional yeast.
Our Typical Whole 30 Grocery List:
- Lots of fresh veggies to roast and snack on including: carrots, celery, cauliflower, broccoli, onions, potatoes, sweet potatoes, Brussels sprouts, green beans, mushrooms and lettuce (kale, spinach, iceberg... whatever you like! )
- Sunflower butter (sugar free)
- A bunch of almonds & cashews (roasted, low salt)
- Freeze dried blueberries (no sugar)
- Frozen cauliflower rice
- Coconut aminos*
- Coconut oil, grapeseed oil, extra light olive oil
- Apples, pears, grapes, oranges, lemons, limes
- Chomps meat sticks* (I like turkey flavor)
- Meat of all varieties and cuts (beef, poultry, sausage, pork), make sure to check ingredients.
- Coffee creamer (I prefer Califa which is a coconut and almond milk blend)
- Frozen shrimp
- Cans of crushed or diced tomatoes
- Lara bars
- Small cans of 100% juice, for sweetening sauces & marinades.
- Guacamole & compliant salsa
- Plantain chips* (use with caution)
- Cans of flavored seltzer water
- Great spice blends! I've had lots of luck at Trader Joe's: Umami seasoning, Everything but the Bagel seasoning, Chilie & Lime seasoning
- Frank's Red Hot
- Compliant kombucha (made with juice, not sugar)
- Almond flour*, tapioca flour*
- Canned coconut milk
- Canned tuna
- Olives and pickles
*I found these items at Trader Joe's, but they are available elsewhere.
The list could go on and on, and it WILL as you find what recipes you gravitate toward. I'd like to say "it seems like this could be expensive…" but it is! The first trip is always more expensive because you have to get the staple items (like the flours, spices and vinegars) first. But after that, it's really just picking up a bunch of fresh fruit and vegetables each week. I love putting my grocery items on the conveyor belt and noting the very few boxes (processed items) that are up there. I know I'm providing some wholesome meals and snacks for my family, even if they aren't on a Whole 30 plan, and that makes me smile!