10+ Whole 30 Recipes to Enjoy Easy and Delicious Meals

Whole30 recipes let you enjoy meals that fit the Whole30 program, which is all about whole, unprocessed foods. These dishes skip added sugars, grains, dairy, and legumes, but they still taste good—sometimes surprisingly so.

When you use Whole30 recipes, you’ll find easy ways to prep breakfast, lunch, and dinner. Mixing things up helps keep you interested and makes sticking to clean eating a bit less of a chore.

1) Zucchini Noodles with Pesto and Cherry Tomatoes

This dish feels super fresh and light. Zucchini noodles take the place of pasta, making it a solid Whole30 choice.

Cherry tomatoes bring a little sweetness and juiciness. Pesto ties it all together—use a compliant store-bought version or make your own with basil, garlic, and olive oil.

It’s quick, healthy, and easy to customize if you want extra veggies or some protein. Perfect for those nights when you just want dinner to be simple.

Ingredients

• 2 zucchinis
• 1/2 cup cherry tomatoes
• 2 tablespoons Whole30-compliant pesto
• 1 tablespoon olive oil

Cooking Instructions

1. Spiralize the zucchinis into noodles.
2. Heat olive oil in a pan over medium heat (about 350°F / 175°C).
3. Add zucchini noodles and sauté for 2-3 minutes until slightly tender.
4. Stir in cherry tomatoes and cook for 1 minute.
5. Remove from heat and mix in pesto.
6. Serve immediately.

For the full recipe, check out Whole30 Pesto Chicken Zucchini Noodles.

2) Spicy Shrimp and Avocado Salad

This salad is fresh and fast. Creamy avocado balances out the spicy shrimp, and it’s honestly hard to mess up.

Start by cooking shrimp with chili powder, garlic, and a little olive oil. Then mix the shrimp with ripe avocado, lime juice, and a bit of sriracha for heat.

Add salt and pepper to taste. If you want, toss in some cilantro or tomatoes for even more flavor.

Ingredients

• 1 pound peeled shrimp
• 2 ripe avocados
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Juice of 1 lime
• 1 tablespoon sriracha or hot sauce
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium heat (about 350°F / 175°C).
2. Add shrimp, chili powder, and garlic powder. Cook for 3–4 minutes until shrimp turns pink.
3. Remove shrimp and let cool.
4. Cut avocados in half, remove pits, and dice the flesh.
5. In a bowl, combine shrimp, avocado, lime juice, and sriracha.
6. Season with salt and pepper, then gently toss everything together.
7. Serve immediately or chill before eating.

3) Creamy Coconut Chicken Curry

This coconut chicken curry is a one-pot wonder. Coconut milk gives it a rich, creamy texture—no dairy needed.

You’ll get a warm mix of spices with chicken and veggies. Serve it over cauliflower rice if you want to stick to Whole30, or honestly, just eat it straight from the bowl.

This recipe comes together in about 30 to 40 minutes.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1/2 cup diced onion
• 1 red pepper, thinly sliced
• 1 can (14 oz) full-fat coconut milk
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• Salt and pepper to taste

Cooking Instructions

1. Heat 1 tablespoon coconut oil in a pan over medium heat.
2. Add the chicken, season with salt and pepper, and cook until browned. Remove and set aside.
3. Heat the remaining coconut oil. Sauté onion, garlic, and red pepper until soft.
4. Stir in curry powder and cook for 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Return chicken to the pan and cook for 10-15 minutes until the chicken is cooked through.
7. Serve warm over cauliflower rice or your choice of side.

For more details, check this coconut chicken curry recipe.

4) Roasted Butternut Squash with Ground Sirloin

This recipe is about as simple as it gets for a Whole30 meal. Roasting the butternut squash makes it soft but not mushy.

Cut the squash into thick rounds and brush with olive oil. Sprinkle with salt and pepper, then roast at 400°F (205°C) until tender.

Cook the ground sirloin with a little seasoning. If you want, add coconut aminos for extra flavor.

Spoon the meat over the roasted squash. That’s it.

Ingredients

• 2 butternut squash, cut into 1-inch thick rounds
• 1 1/2 lbs ground sirloin
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp coconut aminos (optional)

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Brush squash rounds with olive oil, salt, and pepper.
3. Roast squash for 20-25 minutes until tender.
4. Cook ground sirloin in a pan until browned.
5. Add coconut aminos to the meat, if using.
6. Serve meat over roasted squash rounds.

5) Garlic Lemon Baked Salmon

Garlic lemon baked salmon is one of those recipes you can throw together fast. The lemon brightens things up and the garlic, well, it just makes everything better.

Bake the salmon with garlic, lemon juice, and ghee or compliant butter. It stays moist and flaky, no fancy steps needed.

You only need a handful of ingredients, and cleanup is a breeze. The flavors are fresh and balanced—no extra sauces or sugar.

Ingredients

• 4 salmon fillets
• 4 cloves garlic, minced
• 2 tablespoons ghee or butter (Whole30 compliant)
• Juice of 1 lemon
• Salt to taste
• Fresh ground black pepper

Cooking Instructions

1. Preheat the oven to 400°F (205°C).
2. Place salmon fillets in a baking dish.
3. Mix minced garlic, lemon juice, and ghee or butter.
4. Spoon the mixture over the salmon evenly.
5. Sprinkle salt and pepper to taste.
6. Bake for 12-15 minutes until salmon flakes easily with a fork.

6) Sweet Potato and Sausage Hash

Sweet Potato and Sausage Hash is easy and fits right into Whole30. You cook sweet potatoes, sausage, and veggies in one skillet.

Add onions and peppers if you want more flavor and color. Cooking everything together lets the flavors blend well.

It’s ready in about 25 minutes. You can serve it with eggs or just eat it as is.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 pound sausage (paleo or Whole30 compliant)
• 1 small onion, diced
• 1 bell pepper, diced
• 1-2 tablespoons olive oil
• Salt and pepper, to taste

Cooking Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F / 175°C).
2. Add sausage and cook until browned, breaking into pieces.
3. Add diced sweet potatoes, onion, and bell pepper to the pan.
4. Cook, stirring occasionally, for about 15 minutes until sweet potatoes are tender.
5. Season with salt and pepper. Serve warm.

For more details, see this Whole30 Sweet Potato Sausage Hash.

7) Cauliflower Fried Rice with Veggies

Cauliflower fried rice is a solid way to get a healthy meal that still feels satisfying. Riced cauliflower keeps it low carb and nutrient-packed.

This dish comes together quickly and is full of colorful veggies like carrots, onions, and green beans. If you want, throw in some chicken or pork for extra protein.

Cook everything in ghee or coconut oil for a richer flavor. Keep the seasoning simple with salt and pepper, or use a homemade Whole30 sauce.

Ingredients

• 4 cups riced cauliflower
• 1 cup diced carrots
• 1/2 cup diced onions
• 1/2 cup chopped green beans
• 2 tablespoons ghee or coconut oil
• Salt and pepper to taste
• Optional: cooked chicken or pork

Cooking Instructions

1. Heat ghee in a large pan over medium-high heat (around 350°F / 175°C).
2. Sauté onions and carrots for 3 minutes.
3. Add green beans and cook for 2 more minutes.
4. Stir in riced cauliflower and cook for 5-6 minutes, stirring often.
5. Season with salt and pepper. Add protein if using.
6. Cook until everything is heated through. Serve warm.

For more tips, visit this Whole30 Cauliflower Fried Rice.

8) Egg Muffins with Spinach and Mushroom

Egg muffins with spinach and mushroom make breakfast pretty painless. They’re easy to prep and work great for busy mornings.

These muffins are low in carbs and packed with protein and veggies. Spinach adds nutrients and a fresh taste, while mushrooms bring an earthy flavor.

You can toss in herbs if you want. Baking these takes about 20 minutes, and they’re awesome for meal prep.

Store them in the fridge or freezer for grab-and-go meals.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Instructions

1. Preheat oven to 350°F (175°C).

2. In a bowl, beat eggs with salt and pepper.

3. Stir in spinach and mushrooms.

4. Pour mixture evenly into a greased muffin tin.

5. Bake for 18-20 minutes until set.

6. Let muffins cool slightly before removing from the tin.

9) Buffalo Chicken Lettuce Wraps

Buffalo chicken lettuce wraps really hit the spot when you want something quick, light, and spicy. You just cook up some chicken breasts in buffalo sauce and shred them for the filling.

Wrap the chicken in crisp lettuce leaves and you’ve got a low-carb, Whole30-friendly meal. Sometimes I toss in avocado or celery—just for that extra crunch or creamy bite.

Seriously, these wraps come together in about 15-20 minutes. Perfect for those days when you don’t want to fuss around in the kitchen.

Some folks like to make an avocado crema or use ghee to cook the chicken. Either way, you keep things Whole30 and still get big flavor.

Ingredients:

• 2 boneless chicken breasts
• 1/2 cup buffalo sauce
• 1/4 cup ghee or butter (optional)
• Lettuce leaves (romaine or butter lettuce work well)
• Salt and pepper to taste

Cooking Instructions:

1. Season chicken with salt and pepper.

2. Cook chicken in ghee or right in a skillet over medium heat (about 350°F / 175°C) until it’s cooked through.

3. Shred the chicken with two forks.

4. Toss the shredded chicken in buffalo sauce.

5. Spoon the mixture onto lettuce leaves.

6. Add any extra veggies you like and wrap them up.

7. Serve right away.

Eat these wraps warm or cold—it’s up to you.

10) Almond Crusted Chicken Tenders

Almond crusted chicken tenders are one of those go-to Whole30 meals. Instead of breadcrumbs, you use almond flour for a crunchy, gluten-free coating.

Almonds give the tenders a nice texture, and you can bake or air fry them for a quick meal. I usually season mine with garlic powder, paprika, and black pepper—simple but good.

This recipe fits right into paleo, keto, or just about any clean-eating plan. Honestly, it’s hard not to like how easy and tasty these are.

Ingredients

• 1 pound chicken tenders
• 2 eggs, beaten
• 1 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• Salt to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Crack the eggs into a shallow bowl and beat them well.

3. In a separate bowl, mix the almond flour, garlic powder, paprika, pepper, and salt.

4. Dip each chicken tender into the beaten eggs.

5. Coat the tenders in the almond flour mixture.

6. Lay them out on a baking sheet lined with parchment paper.

7. Bake for 15 to 20 minutes, or until the tenders turn golden and look cooked through.