Food

My Top 5 Whole30 Go-To Meals

Whole 30 Sweet Potato Sliders by Carchellany

Everyone knows diets begin on Mondays. Something about Mondays, a new week, and a clean slate make it the ideal day for fresh thinking. Well, that and the regret you’re feeling from eating non-stop all weekend! I think that it might actually be a law that diets must begin on Mondays, and if you happen to cheat on your diet, you obviously can’t start over until it’s Monday again! No one ever said, “It’s Thursday, I think I’ll start my diet today”…it just doesn’t make sense! There’s even a hashtag for it! #mondaymotivation!

All that to say, about a month ago, my husband and I were feeling the effects of a long weekend (month, winter, etc) of eating and I sprung the idea of trying out the Whole30 on him. My husband was speechless. First of all, we don’t diet. We’ve always been those people you hate, the people who can eat anything and everything, with no (major) consequences. Secondly, I’m a skeptic. It’s just my personality to rebel against any idea unless I thought of it myself. So, when many of our friends tried the Whole30, naturally, I wrote it off as ridiculous and unfounded. In that moment though, sitting on my couch in a fog of church donuts and Chinese take-out, I decided to make a change. The Whole30 came to mind and I went with my instinct. So, while my husband was busy picking his jaw up off the floor, I explained to him that I would do all the meal planning and make it as fun and filling as possible! (His biggest fear was being hungry all the time.) So, I quickly searched the all-knowing Pinterest and did some recon for recipe ideas before heading out to Trader Joe’s, Cub, & Target.

Overall, I have to say, it has been a success and a pretty great experience. It definitely takes a lot of planning and creativity if you don’t want to eat the same 3 things everyday, but it’s worth it. We both lost weight, I feel all around healthier and lighter, and not so bogged down. I don’t ever have that gross feeling in my stomach after a meal. I also enjoyed trying new foods and being creative with what I had. I would totally recommend the Whole30 now and I’m pretty sure I will continue to incorporate some of these recipes even after our 30 days are up. Seriously, they are actually super tasty!

Below I have shared my top 5 favorite meals I came up with while on the Whole30! All recipes serve 2-3 people!

 

Coconut Chicken Strips with Pina Colada Dipping SauceWhole 30 Coconut Chicken with Pina Colada Dipping Sauce by CarchellanyIngredients:

  • 1lb boneless, skinless chicken breast cut into strips
  • 1 egg
  • 1½ cup unsweetened flake coconut

Sauce:

  • ½ banana
  • ¼ cup unsweetened flake coconut
  • ¼ cup pineapple juice

Directions:

  1. Preheat oven to 425°
  2. Whisk your egg in a small mixing bowl and pour your 1½ cup of coconut flakes into a separate small mixing bowl.
  3. Line up your bowls next to your baking sheet and then dip each of your chicken strips, first in the egg, then into the coconut flakes until fully coated.
  4. Place each strip on the baking sheet and sprinkle with salt and pepper before putting into the oven for 30 minutes or until fully cooked.
  5. To make your sauce, combine all ingredients in a food processor or blender until fully combined.
  6. Serve with a veggie of your choice! (I have made it with both green beans and brussel sprouts, both were great!)

 

Sweet Potato SlidersWhole 30 Sweet Potato Sliders by CarchellanyIngredients:

  • 1 Fat Sweet Potato
  • Coconut oil
  • Paprika
  • 1lb hamburger
  • 1 Tomato
  • Red Onion
  • Lettuce
  • Mustard
  • Avocado mashed

Directions:

  1. Preheat oven to 425°
  2. Slice your sweet potato into ¼ inch slices at the fattest points, this will be your “bun.”
  3. Brush each side of the sweet potato slices with coconut oil, then sprinkle with paprika and salt. Cook in the oven for 30-40 minutes, flipping them halfway through. The longer they cook, the crispier they will be.
  4. While your “buns” are cooking, slice up the tomato, cut the red onion into rings, mash the avocado, and rip up some lettuce for your toppings.
  5. Shape your hamburger into thin patties and fry in a very hot pan. This way your burgers will cook fast and won’t dry out while they cook.
  6. Take the sweet potato buns out of the oven and let cool when they are crispy enough, assemble your burgers and toppings while “buns” are still warm.
  7. I served these with olive oil potato chips, super yummy, this was a go-to meal for us!

 

Lettuce Wrap TacosWhole 30 Lettuce Wrap Tacos by CarchellanyIngredients:

  • 1lb hamburger
  • ½ tbsp. cumin
  • ½ tbsp. chili powder
  • ½ tbsp. paprika
  • 1 tbsp. lime juice
  • 1 tsp. salt and pepper
  • 1 avocado mashed
  • 6 large romaine lettuce leaf “shells”

Pico:

  • 1 tomato diced
  • 1 tbsp. diced jalepeno
  • ¼ cup red onion diced
  • ¼ cup cilantro chopped
  • 1 tbsp. lime juice
  • ½ tsp salt

Directions:

  1. Stir all of your ingredients for your pico together and set aside until you are ready to assemble your tacos.
  2. Mash your avocado in a small bowl with a fork and set aside as well.
  3. Then heat a large pan on your stove to medium/high heat and cook your hamburger, spices, and lime juice until completely cooked.
  4. Spread your avocado on your lettuce shells and top with the hamburger and pico!

 

Pineapple Chicken and Cauliflower RiceWhole 30 Pineapple Chicken and Cauliflower Rice by CarchellanyIngredients:

  • 1lb boneless, skinless chicken breast
  • 1 can pineapple chunks in 100% juice
  • 2 tbsp. clarified butter
  • 1 tbsp almond flour*
  • 1 tbsp lemon juice

Cauliflower Rice:

  • 1 head of cauliflower cut into bite size pieces
  • ¼ cup unsweetened coconut flakes
  • 1 tbsp. coconut oil

Garnish:

  • ½ cup red pepper diced
  • ¼ cup green onion diced
  • ¼ cup cilantro chopped

*I just put almond slivers in a plastic bag and crushed them with a rolling pin until it was the consistency of flour, I wasn’t going to spend $10+ on almond flour for one recipe…

Directions:

  1. Open your can of pineapple and save all the juice in a measuring cup.
  2. Next, heat up the clarified butter in a saucepan until boiling, whisk in your almond flour and stir until combined. Reduce heat to medium/low and slowly stir in your pineapple juice and lemon juice until combined. Reduce to low and let simmer, stirring occasionally.
  3. Then combine your cauliflower bites and coconut flakes into a food processor, pulse/blend it until it’s the texture of rice.
  4. Heat up 1 tbsp. of coconut oil in a pan and add your cauliflower mixture to the pan, fry until golden brown, reduce heat to low, and cover to simmer for 5 minutes.
  5. While your “rice” is cooking, heat up another pan to medium/high heat and cook your chicken until it is fully cooked.
  6. Serve your chicken and rice together then drizzle the sauce on top of both. Garnish everything with the pineapple chunks, red pepper, green onion, and cilantro! This dish is insanely delicious! It was probably my favorite of all of them.

 

Overnight Banana and Almond Chia PuddingWhole 30 Overnight Banana and Almond Chia Pudding by CarchellanyIngredients:

  • 1 can coconut milk
  • 1/3 cup chia seeds
  • 1 banana
  • 1/4 cup almond slivers

Directions:

  1. Combine coconut milk and chia seeds in a medium sized bowl, cover with plastic wrap, and set in the fridge overnight.
  2. To serve, scoop out desired amount into a bowl (I usually ate about ½ cup per serving), thinly slice a whole banana, and add the banana and your almond slivers to your pudding! Stir before eating.
  3. Great for breakfast, but also as a snack or treat before bed!

 

 

 

 

 

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2 Comments

  • Reply
    Janie
    April 25, 2016 at 9:15 pm

    Yay! I’m excited for a few new recipes that are tried and true! Keep them coming!

    • Reply
      Michelle
      April 29, 2016 at 9:23 pm

      Let me know if you try any of them! The pineapple chicken was probably one of my favorites!

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