Seven EASY Whole30 Dinner Recipes (2024)

4.29 from 7 votes

• ▢ 1 lb medium shrimp, raw, peeled & deveined
• ▢ 4 small-medium zucchini (or 1 package pre-spiralized zucchini)
• ▢ juice of 1 lemon
• ▢ 1/4 cup ghee
• ▢ 2-3 cloves garlic
• ▢ 1 small bunch basil
• ▢ 1/2 teaspoons salt
• ▢ 1/4 teaspoons pepper
• ▢ 1/8 teaspoons crushed red pepper optional

• Peel and mince the garlic and slice the basil chiffonade. Spiralize the zucchini and set aside. Over medium heat, sauté the garlic in the ghee until fragrant, about 2 minutes. Add the shrimp and cook together for 2 minutes, turning once.

• Stir in the zucchini and continue to sauté, stirring, for about 4 minutes. Toss with basil and lemon juice and remove from heat. Season to taste with salt and pepper and enjoy!

4.75 from 4 votes

• ▢ 1 lb pre-formed burger patties (this is a HUGE timesaver – and I use PreBrands or Walmart brand bc they’re both grass-fed!)
• ▢ Bibb or butter lettuce
• ▢ compliant ketchup, mustard, or mayo
• ▢ any other compliant toppings you like: bacon, avocado, pickles, onions, etc.
• ▢ 1 16oz package of broccoli slaw
• ▢ 1/2 – 2/3 cup Tessemae’s Ranch
• ▢ 1/4 cup sunflower seeds
• ▢ 1/4 cup cranberries (Thrive & Whole Foods sell sugar-free)

• Preheat your grill or grill pan. Season the beef patties with salt and pepper and grilled to desired doneness – We usually cook to medium at 4 minutes per side.

• While it’s cooking, mix all ingredients together all the slaw ingredients in a large bowl.

• Serve the burgers in lettuce wraps with whatever toppings you have handy and a big side of the ranch slaw (my kids LOVE this stuff).

5 from 4 votes

• ▢ 1 package hot dogs
• ▢ 4 small – medium sweet potatoes
• ▢ 1 cup compliant sauerkraut I use Cleveland Kraut or Farmhouse Culture
• ▢ 8 romaine lettuce leaves
• ▢ compliant mustard or ketchup

• Wash the sweet potatoes and stab each one with a fork 4-5 times. Wrap each one in a wet paper towel (this helps keep them from drying out!) and set on a microwave safe plate, with space in between each potato. Microwave for 10 minutes (larger potatoes may take a few minutes longer, and smaller potatoes may take a few minutes less).

• Grill the hot dogs on the grill or grill pan. Serve inside a romaine lettuce wrap (you can use any kind of lettuce, but romaine holds up and it’s the right shape for a hot dog), and top with compliant mustard or ketchup. Serve with compliant sauerkraut!

5 from 4 votes

• ▢ 1 lb ground beef
• ▢ 2 head romaine lettuce
• ▢ 1 bag frozen cauliflower
• ▢ 1-2 Tablespoon taco seasoning see below
• ▢ salsa
• ▢ cilantro

Taco Seasoning

• ▢ 2 Tablespoon chili powder
• ▢ 1 Tablespoon cumin
• ▢ 1 teaspoons garlic powder
• ▢ 1 teaspoons onion powder
• ▢ 1 teaspoons oregano
• ▢ 1 1/2 teaspoons salt
• ▢ 1 teaspoons pepper

• Brown beef over medium heat, breaking apart and turning often. Drain the excess grease, and turn heat to low. Stir in 1/4 cup water and taco seasoning. Simmer for about 8 minutes, stirring occasionally.

• As it simmers, prepare the cauliflower rice according to package directions (I prefer to sauté but you can microwave it too!) and season lightly with salt and pepper. Wash the lettuce leaves.

• Spoon cauliflower rice, beef, and salsa into the lettuce boats. Top with cilantro and enjoy!

5 from 3 votes

• ▢ 1 lb large shrimp raw, peeled & deveined
• ▢ 1 lb snow peas
• ▢ 1 red bell pepper , thinly sliced
• ▢ 1 Tablespoon olive oil
• ▢ 1 teaspoons sesame oil
• ▢ 1/2 teaspoons minced ginger
• ▢ 2-3 Tablespoon coconut aminos
• ▢ 1/2 teaspoons salt
• ▢ 1/8 teaspoons garlic powder
• ▢ 1/2 teaspoons sesame seeds
• ▢ 1 limes, sliced

• Preheat the oven to 425. If your shrimp are frozen, place them in a colander and run cold water over it for 5-10 minutes or until thawed. Pat dry with a paper towel.

• Thinly slice the red bell pepper. Mix the oils, coconut aminos, and seasonings in a bowl, then add the shrimp and veggies. Toss to coat, then spread on a parchment lined baking sheet.

• Bake for 10 minutes, turning once halfway through. Sprinkle with sesame seeds and squeeze lime on top.

5 from 3 votes

• ▢ 1 lb ground beef
• ▢ 2 diced sweet potatoes (time saving tip: buy precubed frozen sweet potatoes!)⠀
• ▢ 1 can crushed tomatoes⠀
• ▢ 1 onion, diced
• ▢ 1 bell pepper, diced
• ▢ 3 cloves garlic
• ▢ 1 1/2 cups beef bone broth
• ▢ 1-2 teaspoons chili powder
• ▢ 1/2 teaspoons chipotle powder
• ▢ 1 teaspoons garlic powder
• ▢ 2 teaspoons cumin
• ▢ 1/4 teaspoons black pepper
• ▢ 1 teaspoons salt
• ▢ 1/4 teaspoons cinnamon or cocoa powder optional

Serve with

• ▢ paleo sour cream
• ▢ cilantro
• ▢ sliced green onion

• On sauté mode, brown the beef and sauté the onion for about 5 minutes, breaking apart as it cooks.

• Stir in the garlic and seasonings and sauté for about a minute. Stir in the broth, potatoes, and tomatoes. Cover and set to high pressure for 12 minutes, then quick release (stir in 1/4-1/2 cup more broth if it seems too thick).

• Season to taste and top with paleo sour cream, cilantro and onions.

5 from 4 votes

• ▢ 6 eggs
• ▢ 1 package Aidells Chicken & Apple Sausage
• ▢ 1 cup kale
• ▢ 1/4 red onion, sliced
• ▢ 3 Tablespoon ghee or olive oil, divided
• ▢ 1 lb prewashed brussels sprouts

• Slice the kale, onions, and sausage. In a small pan over medium heat, warm 2 Tbsp. ghee. Add in the kale, onion, and sausage and stir occasionally for 5-7 minutes. While it cooks, crack and scramble the eggs and set aside.

• Slice the Brussels sprouts in half and heat the remaining ghee over medium heat in another skillet. Lay the Brussels sprouts cut side down and cook for 3-4 minutes. Add the eggs to the first skillet, and gently pull the edges away from the pan as it cooks, allowing the eggs to fill in.

• Cover and reduce heat to low and cook for another 5-6 minutes. Flip the Brussels sprouts and cook for another 2-3 minutes. Season with salt & pepper and remove from the skillet. Slide the frittata out of the pan and slice into 4-6 pieces.