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A Nutritious and Delicious Whole30 Recipe Guide

Are you looking for healthy recipes to incorporate into your Whole30 meal plan? We asked some leading Whole30 coaches to create some tasty dishes for us that were delicious and nutritious. We hope you enjoy these easy Whole30 recipes as much as we do!

 

1. Whole30 Tomato, Chicken and Basil Soup

Autumn Michaelis, Certified Whole30 Coach, wholefoodfor7.com

Ingredients:

  • 2 tbsp ghee
  • 1 medium onion, minced
  • 3 stalks celery, chopped
  • 4 cups chicken broth
  • 2-3 sliced carrots or 2 cups baby carrots, chopped
  • 1 jar Otamot Organic Essential Sauce
  • 2-3 *cooked shredded chicken breasts
  • 1 tsp minced garlic or regular salt
  • 1 tbsp dried basil
  • 15 oz can coconut milk or 2 cups water

Preparation:

  1. In a large pot, melt ghee. Add onion and celery and cook until tender.
  2. Add chicken broth, carrots, Otamot sauce, shredded chicken, salt and water if not using coconut milk (if using coconut milk, wait until the end to add) and bring to a boil.
  3. Boil until veggies reach desired tenderness and flavors combine (about 20 minutes).
  4. Stir in coconut milk, if using, and 1 tbsp dried basil. Enjoy!

*For a thicker soup, use the higher amount (3 breasts) of chicken. For a more brothy soup use the lower amount (2 breasts). Coconut milk will make it more creamy and help keep you satiated with the added healthy fats - highly recommended!

Instant Pot:

You can make also this whole dish start to finish in the instant pot, including making the shredded cooked chicken!

  1. Put two uncooked chicken breasts and 1/2 cup water in your instant pot.
  2. Seal and cook on Steam for 10 minutes.
  3. While cooking, chop all your veggies and measure out your liquids.
  4. Once the chicken is done, release the steam, open and remove chicken and water.
  5. Set aside chicken and dump out the water.
  6. Put the instant pot on Saute and melt ghee.
  7. Once the ghee is melted, add onion and celery and cook until tender.
  8. Add the carrots and chicken on top of the onion/celery and pour in all the liquids and spices for flavor, except the coconut milk (if using).
  9. Seal instant pot and cook on Soup for 15 minutes.
  10. When done, release heat and open lid.
  11. Take out chicken breasts, shred, and put back into the soup.
  12. Pour in coconut milk (if using), adjust seasonings as needed, and serve.

 

2. Cauliflower Arroz Con Pollo

Jessica McMullen, Dash of Color and Spice, Certified Whole30 Coach, @dashof_colorandspice

Ingredients:

  • 1 10 oz package frozen riced cauliflower
  • 1/2 large onion, chopped
  • 2 garlic cloves, minced
  • 1 cup frozen green beans, peas and carrots (or sub your favorite veggie), thawed and drained
  • 1/2 cup Otamot Organic Essential Sauce
  • 1/2 cup chicken broth
  • 1 lb chicken thighs or combination of thighs and drumsticks
  • 1/2 tsp cumin
  • Salt and pepper

Preparation: 

  1. Place a large skillet over medium heat and add oil.
  2. Season chicken with salt, pepper, and cumin.
  3. Once the oil is hot, add onion and garlic.
  4. Cook for a couple of minutes and add chicken.
  5. Cook chicken until browned on both sides and cooked through.
  6. Remove chicken and add riced cauliflower.
  7. Cook until the liquid has evaporated and add thawed frozen veggies.
  8. Add Otamot sauce and chicken broth.
  9. Season to taste and stir until combined.
  10. Add the cooked chicken and cover it with a lid.
  11. Cook for 10-15 minutes over medium heat until liquid has absorbed for the perfect Whole30 dinner. 

 

3. Huevos A La Flamenca

Alexis Jacinto Rivera, Certified Whole30 Coach, @paleorookie

Ingredients:

  • 1 jar Otamot Spicy Sauce (or Essential Sauce)
  • 3-4 eggs
  • 2 Chorizo sausages, thinly sliced
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/4-1/3 cup water
  • 1/2 tsp paprika
  • Salt and pepper
  • Parsley, chopped for garnish

Preparation:

  1. Preheat oven to 400°.
  2. In a large skillet crisp the Chorizo, about 3-4 minutes.
  3. Remove from pan and drain on a paper towel.
  4. In the same pan sauté onions until translucent then add garlic.
  5. Sauté 1-2 additional minutes.
  6. Add Otamot sauce and water. Incorporate and simmer for just a few minutes.
  7. Lightly grease a shallow 2-3 quart pan.
  8. Pour tomato sauce into the dish.
  9. Make a little well in the sauce and crack eggs over the sauce.
  10. Top eggs with Chorizo.
  11. Bake 8-10 minutes or until egg whites are set.
  12. Garnish with parsley and serve.

*Individual soup crocks work well and are the traditional way to serve this dish.

 

4. Zucchini Boats With Otamot Essential Sauce

Kelly Warner, Certified Whole30 Coach, @showmewholeliving

Ingredients:

  • 1 lb ground beef
  • 1 yellow onion
  • 2 carrots, peeled
  • 4 medium zucchini
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp arrowroot powder
  • 2 cloves garlic, minced
  • 1 jar Otamot Organic Essential Sauce
  • 1 tsp Italian seasoning

Preparation:

  1. Warm a large skillet over medium heat and add olive oil.
  2. Add ground beef to the skillet and begin cooking.
  3. Meanwhile, cut the zucchini in half lengthwise, and scoop out the fleshy insides to create “boats.” Add the flesh to your food processor.
  4. While your beef continues to cook, coarsely chop the onion and carrots and add to your food processor with the zucchini flesh.
  5. Food process the onion, carrots, and zucchini until finely diced and almost paste-like. Set aside.
  6. In a small bowl, add the salt, pepper, and arrowroot and mix well.
  7. Once the beef is almost completely cooked through, add in the spiced arrowroot and stir to combine.
  8. Finish cooking the beef and then push it to the side of the skillet (or remove to a bowl if you don’t have a large enough
    skillet).
  9. Add more olive oil if the skillet is dry, then add the veggies and minced garlic and begin sautéing.
  10. Cook for about 10 minutes, or until the liquid from the veggies has reduced and the veggies have become fragrant.
  11. Combine the cooked beef and veggies and add the jar of Otamot sauce and the Italian seasoning. Stir well.
  12. Allow the sauce to simmer on low while you prepare the baking sheet with the zucchini.
  13. Preheat the oven to 400F and line a rimmed baking sheet with foil.
  14. Place the zucchini boats on the baking sheet.
  15. Stuff them with the sauce and bake for 30-35 minutes.

* This dish pairs well with a light salad.  

Looking for more dinner recipes, delicious appetizers, lunch ideas, or a quick breakfast recipe? For more meal ideas to incorporate into your Whole30 diet visit our recipes page to get inspired! You can also download a PDF version of our Whole30 recipe guide here.

 






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