11 May Whole30 Recipes That Will Be Staples In Your Kitchen

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]I got on the scale after our trip to Vietnam and – wow. There was some weight gain. I definitely want to get that under control and also my cravings are completely crazy. So, enter Whole30. 

By now I am sure that you’ve tried, or at least heard of Whole30, a month-long detox of sugar, grains, alcohol, and dairy. Melissa and Dallas Hartwig, creators of the plan, are both certified sports nutritionists.

I’ve done the program before and it’s not easy, but nothing rewarding ever is, right? Take the Wayback Machine and read about my journey with Whole30 here.

Here’s the TL;DR version: I lost a good amount of weight, slept like a baby, and kept good energy levels throughout the day. Did I want to quit after Day 5? Oh yeah. Did I? Nope. And, if you decide to do Whole30 you shouldn’t either.

Here are two recipes from the Hartwig’s book, The Whole30: The 30-Day Guide to Total Health and Food Freedom, that are delicious and will keep you satisfied and happy. I’ve altered them slightly to be easier (no roasting beets) and more to my tastes. 

Forks up![/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_single_image image=”17603″ img_size=”full” add_caption=”yes” qode_css_animation=”” css=”.vc_custom_1526087104557{margin-top: 32px !important;margin-bottom: 32px !important;}”][vc_column_text css=”.vc_custom_1526084374777{margin-top: 25px !important;margin-bottom: 32px !important;}”]Roasted Beet, Orange, and Avocado Salad
Serves 1

Prep Time: 10 minutes
Total Time: 15 minutes

Ingredients:
2 medium beets (I used canned beets. Not even joking. They’re about $.50/can and I it saves you about 40 minutes on the cooking time…well, because there is no cooking.)
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1/2 orange, peeled and cut into segments
1 cup spinach, torn
1/2 tsp salt
1/4 tsp pepper
1/2 avocado, split lengthwise, pitted, peeled, and diced

Instructions:
1. In a small bowl, combine the olive oil with the balsamic vinegar, salt, and pepper, and whisk until combined.

2. Slice the beets and combine with the orange segments and the avocado. Drizzle with the dressing, toss to coat, and serve.

If you’re storing or doubling this recipe, do so with everything but the avocado. The beets and orange slices hold up well in the fridge for a day or two, but avocado browns and changes its flavor. Add fresh avocado to your leftovers right before serving.

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_single_image image=”17604″ img_size=”full” add_caption=”yes” qode_css_animation=”” css=”.vc_custom_1526085708825{margin-bottom: 32px !important;}”][vc_column_text css=”.vc_custom_1526087064334{margin-top: 25px !important;margin-bottom: 32px !important;}”]Whole30 Protein Salad

Serves: 4

Cook Time: 30 minutes
Prep Time: 10 mintues

Ingredients:

8 hard-boiled eggs
1 12.5 ounce can chicken (drained)
1/4 cup dry roasted almonds, chopped
1/3 cup chopped green onion
1/4 cup paleo mayo
1/2 teaspoon salt
1/2 teaspoon pepper

1. Drain the canned chicken. Place into a large bowl and stir.
2. Roughly chop the hard-boiled eggs and combine them with the chicken, paleo mayo, dry roasted almonds, salt, pepper, and green onion (reserving some for decoration on top).
3. Stir until evenly mixed.
4. Serve over lettuce or just by itself.

There are many variations to liven up this recipe. For example, you could add in grapes, toasted walnuts, or apples.[/vc_column_text][/vc_column][/vc_row]