Recipes

Whole30 Recipes That Don’t Taste Like You’re Depriving Yourself

Whole30 recipes you would never know are Whole30.
Image may contain Food Dish Meal Bowl and Platter
Photo by Emma Fishman, Food Styling by Sue Li

Finding delicious Whole30 recipes isn’t always easy, but it’s definitely worth it. After all, eliminating entire groups of your favorite things—grains, dairy, sugar, legumes, and alcohol—for a month is a real challenge, even if it’s supposed to reset your relationship with your body. Still, just because you can’t have mac and cheese doesn’t mean your life is over. Luckily, we found 70 great Whole30 recipes that just so happen to follow the rules (seriously, a coincidence!). We’re talking satisfying chicken stews, brunch-worthy egg dishes, and a seriously stacked lineup of seafood dishes. Who knows? You might even want to make it Whole 365.

  • Eight jammy softboiled eggs halves with gooey yolks on a white surface.
    Ted Cavanaugh
    3/70

    Jammy Soft-Boiled Eggs

    Once you master this easy recipe, you’ll be adding these to everything you make. 

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  • Image may contain Food Dish Meal Plant and Platter
    Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio
    4/70

    Za’atar Fish and Chips

    Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

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  • This image may contain Fruit Food Citrus Fruit Plant Dish Meal and Bowl
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    5/70

    Grilled Chicken With Lemon and Thyme

    When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

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  • Roasted Red Pepper Frittata
    Photo by Alex Lau, prop styling by Kendra Smoot
    6/70

    Roasted Red Pepper Frittata

    A simple frittata packed with sweet red peppers, potatoes, and onions.

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  • Image may contain Plant Dish Food Meal Bowl Cutlery Spoon Spinach Vegetable and Seasoning
    Photo by Alex Lau, Food Styling by Susie Theodorou
    9/70

    Coconut Curry Greens with Runny Eggs

    This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

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  • Image may contain Dish Food Meal Bowl and Stew
    Photo by Emma Fishman, Food Styling by Kat Boytsova
    10/70

    Obe Ata Stew With Chicken and Spinach

    Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

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  • Blackened Carrots With Daikon and Pomegranates
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
    11/70

    Blackened Carrots With Daikon and Pomegranates

    The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

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  • This image may contain Food Dish Meal Bowl Curry Platter and Soup Bowl
    Photo by Emma Fishman, Food Styling by Sue Li
    12/70

    Poached Cod in Tomato Curry

    We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

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  • FallApart Caramelized Cabbage recipe Bon Appetit
    Photo by Emma Fishman, Food Styling by Yekaterina Boytsova
    15/70

    Fall-Apart Caramelized Cabbage

    Skip the yogurt topping to keep things Whole 30 approved.

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  • Image may contain Dish Food Meal Plant and Bread
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
    16/70

    Slow-Cooked White Fish with Charred Cabbage

    Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

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  • Image may contain Bowl Food Dish Meal Pasta Noodle Spaghetti and Soup Bowl
    Michael Graydon & Nikole Herriott
    17/70

    Root Vegetable Zoodle Soup with Bacon and Basil Oil

    First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

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  • This image may contain Food Meal Roast Dish Animal and Bird
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
    18/70

    Slow-Roasted Extra-Juicy Make-Ahead Chicken

    Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

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  • Image may contain Bowl Dish Food Meal Seasoning and Plant
    Alex Lau
    19/70

    Green Shakshuka

    Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

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  • Image may contain Food Pizza Bowl and Custard
    Linda Xiao
    20/70

    Grilled Sweet Potato Baba Ghanoush

    There’s a method to making baba ghanoush. And it applies to way more than eggplant.

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  • Image may contain Food Dish Meal Bowl Curry Stew Soup Bowl and Soup
    Photo by Alex Lau, Styling by Chris Morocco
    25/70

    Spiced Coconut Carrot Soup

    Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

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  • Bowl of roasted brussels sprouts atop a red napkin.
    Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman
    26/70

    Roasted Brussels Sprouts

    This is your mainstay recipe for perfect roasted brussels sprouts. 

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  • Kuku sabzi on a platter with a slice cut and removed to a plate.
    Bobbi Lin
    29/70

    Kuku Sabzi

    With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

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  • Image may contain Dish Food Meal Platter Seasoning and Plant
    Michael Graydon + Nikole Herriott
    30/70

    Sea Scallops With Celery Root and Meyer Lemon Salad

    Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

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  • Image may contain Dish Food Meal Bowl and Plant
    Peden + Munk
    35/70

    Spicy & Healthy Chicken Soup

    Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

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  • Image may contain Food Dish Meal Seasoning Pork and Plant
    Christopher Testani
    36/70

    Grilled Steak Salad with Beets and Scallions

    If you don’t feel like making aioli, use prepared mayonnaise—as long as it's Whole30 compliant—and season it with mustard and garlic.

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  • Image may contain Food Roast Animal and Bird
    Gentl & Hyers
    37/70

    Herbed Faux-tisserie Chicken and Potatoes

    You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

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  • Dutch oven of ratatouille as seen from overhead with a side plate of basil leaves
    Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Graylen Gatewood 
    38/70

    Ratatouille

    Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.

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  • Image may contain Bowl Dish Food Meal and Soup Bowl
    Alex Lau
    49/70

    Lemongrass Shrimp Soup with Spaghetti Squash

    Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.

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  • Image may contain Plant Food Vegetable Dish and Meal
    Alex Lau
    50/70

    Celery Root Hash

    You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

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  • Image may contain Dish Food Meal Bowl Soup Bowl Cutlery Spoon Stew Soup and Curry
    Danny Kim
    51/70

    Roasted Pork Tenderloin with Porcini Broth

    Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.

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  • Image may contain Peel
    Michael Graydon + Nikole Herriott
    52/70

    Fluffy Omelet

    We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

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