9 of the Best Whole30 Recipes You Need to Try | Healthy & Delicious!

Yara Mersi
June 22, 2021

The Whole30 Program is a month-long clean eating program that encourages people to eat whole, unprocessed food. It eliminates sugar, dairy, alcohol, beans, grains, and even fake treats made with Whole30 approved ingredients!

The best thing about the Whole30 is that it's really not a diet. You're not restricting calories or prioritizing weight loss. It is a 30 day food challenge where you eliminate certain foods that may cause digestive or other health issues and you learn how your individual body responds to these foods. 

Whether or not you are keen on trying Whole30 as part of your January reset, these Whole30 recipes are still great any and everyday of the week. I’ve rounded up 9 of the Best Whole30 recipes I’ve perfected to help you kick off your goals towards healthy eating!

1. Easy Breakfast Scramble

Prep time: 5 mins/ Cooking time: 10 mins

Serves 2


  • 5 large eggs
  • 1 tbsp water
  • Pinch of paper and salt, to taste
  • 1 tbsp ghee, olive oil or favorite cooking oil
  • ½ small onion, finely chopped
  • ¼ pound cremini mushrooms, trimmed and thinly sliced
  • 1 ½ garlic gloves, minced
  • 2 ounce baby spinach


  1. Heat a nonstick skillet over medium-high heat. While the pan is heating up, crack the eggs in a medium bowl.
  2. Whisk the eggs with water, salt and pepper. Set aside.
  3. Add the ghee or oil of choice to the skillet and once heated, add in the onions and mushrooms.
  4. Cook until mushrooms are browned and the liquid of the mushrooms has evaporated. 
  5. Add the minced garlic and cook for about 30 seconds until well incorporated. 
  6. Add the spinach and cook until the spinach is wilted, about 1 minute. 
  7. Pour the egg mixture into the pan and stir until the eggs are cooked the way you like them. Serve onto a dish and enjoy!

Calories: 403kcal | Carbohydrates: 8g | Protein: 27g | Fat: 30g 

2. Tuna Stuffed Avocados

Prep time: 10 mins / Cooking time: 10 mins

Serves 2


  • 9 ounce of canned tuna
  • ⅛ cup celery, diced
  • ¼ tbsp red onion, finely chopped
  • 1 ripe avocado, half mashed and half cut into small chunks
  • 1 ripe avocado, sliced in half and seed removed (for serving)
  • ½ tbsp fresh parsley
  • ½ tsp fresh lime juice
  • Pinch of salt and pepper to taste


  1. Drain the can of tuna and ensure all the liquid is out.
  2. Use a fork and half half the avocado. Chop the onion, celery, parsley and the other half of the avocado.
  3. Add the tuna, mashed avocado, chopped veggies and avocado chunks, Dijon, lemon, salt and pepper to a large bowl. Use a spoon to combine.
  4. Prepare the two avocado halves on a plate and fill it with the tuna mixture. Enjoy!  

Calories: 225 kcal | Carbohydrates: 10g | Protein:14 g | Fat: 15g 

3. Cauliflower Hummus

Prep time: 15 mins / Cooking time: 15 mins

Serves 4


For the cauliflower:

  • ½  head cauliflower, cut into florets (about 6 cups florets)
  • 1 ½  cloves garlic, peeled
  • 1 tbsp avocado oil
  • ½  tsp smoked paprika
  • Pinch of sea salt

For the rest:

  • 1 tbsp lemon juice (about 1/2 lemon)
  • Pinch of nutritional yeast
  • 2 tbsp tahini
  • ½  jar roasted peppers, drained
  • 1 tbsp olive oil 


  1. Preheat oven to 400 degrees F and on a baking sheet with parchment paper. Alternatively, you can grease the pan with cooking spray.
  2. Cut cauliflower into florets and place on a baking sheet. Add garlic cloves and drizzle with avocado oil. Sprinkle smoked paprika and sea salt and toss to coat cauliflower entirely. 
  3. Roast in the oven for 20 minutes. Once cooked, place cauliflower in a food processor or blender.
  4. Add the main ingredients to the blender and blend on high until all is combined and the texture is smooth. If the texture is too thick then add more water or oil, as desired. 
  5. Transfer to a bowl. Cover and regulate to cool. 

Calories: 140 kcal | Carbohydrates: 8g | Protein:4 g | Fat: 11g 

4. Creamy Chicken Broccoli Casserole

Prep time: 20 mins / Cooking time: 25 mins

Serves 3


  • 2 cups cooked shredded chicken
  • 1 tbsp olive oil
  • 1 heads broccoli, florets removed
  • 5 cremini mushrooms, sliced
  • 1/4 small onion, diced
  • ½  cup chicken broth
  • salt and pepper, to taste
  • rosemary, for garnish

Vegan Alfredo Sauce:

  • 1 cup raw cashews, soaked overnight, drained and rinsed
  • 3/4 cup water
  • 2 garlic cloves, peeled
  • 1/2 tbsp lemon juice
  • 1/2 cup diced onion
  • 2 tbsp nutritional yeast
  • Pinch of salt and pepper
  • 1/4 tsp dried rosemary


  1. Preheat the oven to 400 degrees Farenheit.
  2. Prepare the Alfredo Sauce. Drain and rinse cashews. Add all ingredients to a food processor or high powered blender. Blend until smooth and set aside. 
  3. Heat the olive oil in a large nonstick skillet pan over medium heat. Add the sliced mushrooms and diced onion and stir until they are cooked. Add the small broccoli florets and stir until the broccoli is cooked through, which should take about 2-3 minutes. 
  4. Place the shredded chicken in a 9x13-inch casserole dish, as the base. Add the sautéed mushrooms, onions and broccoli in a flat layer on top.
  5. Stir the chicken broth into the Alfredo Sauce, then pour on top of the broccoli in the casserole dish. 
  6. Cook the casserole for 20-25 minutes. The sauce should be bubbling and slightly reduced and thickened. Garnish with fresh rosemary if desired and enjoy!

Calories: 417 kcal | Carbohydrates: 27g | Protein:42 g | Fat: 17g 

5. DIY Turkey Patties

Prep time: 10 mins / Cooking time: 25 mins

Serves 3


  • 1 portobello mushrooms, finely diced
  • 2 tbsp olive or avocado oil, divided, plus more for greasing your hands
  • ½  bell pepper, finely diced
  • ¼  large sweet onion, finely diced
  • ½  lb ground dark turkey meat
  • 1 egg
  • Pinch of salt and pepper to taste
  • Lettuce
  • Tomato, sliced
  • Red onion, sliced
  • Guacamole


  1. Heat a nonstick skillet over medium heat. Add two tablespoons oil and heat until it begins to sizzle. Add the mushrooms and sauté until they are brown and they have released water.
  2. Add the diced bell peppers and onions to the skillet and stir until the onions are translucent, about 3-5 minutes. 
  3. Remove the vegetables from the heat and set aside.
  4. In a medium bowl, combine the sautéed vegetables with the turkey, egg, salt and pepper. Mix with your hands to combine well.
  5. Line a baking sheet, board or plate with parchment paper and rub a little oil into your hands. Then divide the mixture into 6 equal portions. Form them into patties.
  6. Clean the iron skillet and add 1 tablespoon of oil. Place 3-4 patties onto the skillet and sauté until you see liquid pooling on the uncooked surface of the patty. Flip the burgers and repeat with the remaining patties.
  7. Build your burger. Place a couple lettuce slices onto a plate, add the burger and the tomato, red onion, guacamole and other toppings juice. Top it with another slice of lettuce and enjoy!

Calories: 233 kcal | Carbohydrates: 6g | Protein:17 g | Fat: 15g 

6. Eggs Benedict

Prep time: 30 mins / Cooking time: 10 mins

Serves 2


  • ½  sweet potato, sliced (about ¼ inch thick)
  • 2 eggs
  • 2 slices Canadian bacon

Hollandaise sauce

  • 1 egg yolk
  • ½  tablespoon lemon juice
  • ¼  teaspoon dijon
  • Pinch of salt and pepper
  • 1/2 cup butter, melted


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Slice the potato into round slices, about 1/4 inch to 1/2 inch thick, depending on your preference. Place slices onto a baking sheet and bake for 30-40 minutes, or until cooked through.
  3. In a medium sized skillet, cook the Canadian bacon for about a minute on each side. Set aside.
  4. Bring a pot of water to simmer and create a vortex by vigorously stirring the spoon in one direction. Gently crack and drop the eggs in for 3-4 minutes. Remove the eggs from the pot and set aside.
  5. Make the hollandaise sauce. Mix the egg yolks, lemon juice, dijon, salt and cayenne pepper in a blender or food processor and blend until consistency is smooth. Add the melted butter while the mixture is still blending. Set aside.
  6. Add potatoes to a serving plate and top with Canadian bacon, poached egg and hollandaise sauce. Enjoy!

Calories: 307 kcal | Carbohydrates: 5g | Protein:14 g | Fat: 33g 

7. Kale Caesar Salad

Prep time: 7 mins / Cooking time: 17 mins

Serves 5


  • 6 cups kale stems removed
  • 1 tbsp extra virgin olive oil
  • 1/4 medium red onion thinly sliced
  • 1/2 cup toasted almonds
  • 1 tbsp avocado oil
  • 1 lb skinless boneless chicken breasts
  • Pinch of salt and pepper, to taste

Caesar Dressing

  • 2 cups olive oil or avocado oil
  • 2 whole egg
  • 2 tbsp. anchovy paste
  • 4 cloves garlic smashed and peeled
  • Pinch of sea salt
  • Pinch of salt and pepper, to taste
  • 1 tbsp white wine vinegar
  • 2 tsp mustard powder
  • 2 juice of 1/2 lemon plus more to taste
  • 8 tbsp unsweetened almond milk to thin


  1. Whisk together all the ingredients for the caesar dressing in a high power blender and set aside. 
  2. Bunch up the kale leaves together and slice them into thin strands. Transfer to a big bowl.
  3. Add olive oil and salt to the kale leaves and massage with your hands until they start to soften, about 4-5 minutes. 
  4. Add red onion slices to the kale and toss together. Set aside.
  5. Chop toasted almonds and set aside. 
  6. Heat avocado oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper on all sides. Add the chicken breasts to the skillet and cook for 6-7 minutes until you can easily flip the chicken. Don’t squeeze in too many chicken breasts and repeat the process again for the remaining chicken. 
  7. Once you see the chicken cooking and the other side is beginning to whiten, flip and cook for 5 more minutes.
  8. Remove from heat and cut into bite-sized slices.
  9. Combine kale, onion slices, almonds, and chicken in a large bowl.
  10. Drizzle with caesar dressing and toss together before serving. Enjoy!

Calories: 336 kcal | Carbohydrates: 11g | Protein:24 g | Fat: 23g 

8. Sweet Potato Sausage and Eggs Hash

Prep time: 10 mins / Cooking time: 25 mins

Serves 4


  • 3 tbsp avocado or olive oil divided
  • 2 medium sweet potatoes, diced into cubes, about ½ inch thick
  • 1 onion, chopped
  • 4 eggs
  • 1 small bell pepper of choice, chopped
  • ½ lb fresh sausage (sugar free)
  • Pinch of paprika
  • Pinch of salt and pepper


  1. Preheat the oven to 400 degrees.
  2. Heat a large nonstick skillet over medium heat and add oil. Once sizzling, crumble sausage into the pan and stir until almost browned. Sprinkle pinch of red pepper flakes.
  3. Add the onions and peppers and stir until the sausage is fully browned and the vegetables are soft. Set aside.
  4. In another skillet over medium heat, add the remaining 2 tbsp of oil and once sizzling, add the chopped squat potatoes. Sprinkle it with smoked paprika, salt and pepper and keep stirring to coat fully.
  5. Keep stirring until the outside browns up and then cover the skillet so that the inside of the potato cooks, about 5-7 minutes. 
  6. Once potatoes are fully cooked, add them to the sausage skillet and stir to combine. Create 4 indents to mark where you will crack the eggs. Crack the eggs onto the indents and put the entire skillet in the oven.
  7. Bake your sweet potato hash in the oven for 10-15 minutes, depending on your personal preference. You can also just cover the skillet and cook it on the stovetop. Enjoy!

Calories: 399 kcal | Carbohydrates: 17g | Protein:15 g | Fat: 29g 

9. Ground Beef Lettuce Wraps

Prep time: 10 mins/ Cooking time: 12 mins

Serves 1


  • 120g lean minced beef or Tofu 
  • 1 small shallot,  half moons 
  • 1 garlic clove, finely chopped 
  • 2cm fresh ginger, finely chopped 
  • 1 tbsp light brown sugar 
  • 1 tsp fish sauce 
  • 1 tsp. rice vinegar 
  • 1 tbsp. toasted sesame oil 
  • 1 gem lettuce, separated into leaves
  • 1 tsp Olive oil 
  • Salt & Black Pepper 


  • Shredded carrot, cherry tomatoes sesame seeds, spring onions

Green Dressing:

  • 2 avocados
  • 4 garlic clove 
  • 1⁄4 cup lime juice ( 4-6 limes)
  • 1 small bunch of cilantro 
  • 1⁄4 cup olive oil 
  • 1⁄4 cup water
  •  4 soaked dates


  1. Heat a large frying pan and add a little olive oil. 
  2. Season the beef with salt and pepper and mix evenly. 
  3. Fry the mince in the hot pan for 5–7 minutes until crisp and brown and broken down to a fine consistency. 
  4. Add the chopped shallot, garlic and ginger and cook for another 2-3 minutes. Mix the brown sugar, fish sauce sesame oil and add to the beef mixture. 
  5. To serve, spoon some of the shredded carrots into the lettuce leaves, top with the mince mixture, cherry tomatoes, sesame seeds, spring onions and a drizzle of green dressing and serve. 

*Make this recipe vegan by replacing beef with tofu

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Yara Mersi
Blogger at Anabolic Aliens