whole30recipes on Instagram

Official Whole30® Recipes

Official recipe account for the #Whole30 program, as detailed in NY Times bestselling books The Whole30, Food Freedom Forever, & The Whole30 Cookbook


Sweet Potato Hummus . Good morning, friends🙋🏻‍♂️! Ronny here from @primal_gourmet! There’s only one thing my wife, Catalina, loves more than me and that’s hummus! 🤷🏻‍♂️ So when she gave the thumbs up for this Sweet Potato Hummus, I knew I had to share it here! Simply swap the traditional chickpeas for roasted or steamed sweet potatoes (I used my Instant Pot bc why not?), and keep all the other usual suspects the same! #primalgourmet #Whole30 #Whole30recipes . Ingredients: 2 large sweet potatoes 5 tbsp tahini (100% pure sesame paste) 2 cloves garlic – finely minced 2 tbsp lemon juice 1 tsp salt 1⁄2 cup water . Method: 1. Add 1 cup water to Instant Pot. Place sweet potatoes on steamer insert and cover with lid. Set valve to ‘Sealing’ position and cook on high pressure for 20min. Depressurize manually. Note: cooking time will vary depending on thickness of potatoes. If center is still firm, cook under high pressure for an additional 5 minutes at a time 2. Transfer sweet potatoes to a tray and slice in half. Let cool completely. 3. Add sweet potato, tahini, garlic, lemon juice and salt to a high powered blender or food processor. Pulse to combine then set speed to low. With the blender running, slowly pour in the water. Blend until smooth and creamy. Taste for seasoning and adjust salt or lemon juice as required 4. Serve as a dip for your favourite vegetables and compliant deli meats.


@primal_gourmet Whole30 Greek Burgers . Hi, my name is Ronny and I love 🍔🍔🍔. Who woulda thunk these Greek Burgzzz would become the most popular recipe on my blog?! 🤷🏻‍♂️I think it’s the toasted pine nuts and green bell pepper that put it over the top. The pepper lends a bit of sweetness and juiciness to the meat. And the pine nuts add an unexpected crunch. If you're allergic to nuts, obviously omit the pine nuts. If not, I strongly recommend you give them a try. You'll love the texture and slightly nutty flavour (full recipe link in bio) #primalgourmet #Whole30 #Whole30recipes . Ingredients (makes 8 burgers): 2 lbs ground lamb (or, sub beef, chicken or turkey) 1/2 cup fresh parsley - finely chopped 1/2 cup red onion - finely diced 2 cloves garlic - minced 1/2 green bell pepper - finely diced 1 tsp dry mint 1 tsp dry oregano 1/4 cup toasted pine nuts kosher salt and pepper avocado oil - to drizzle overtop of each burger toppings: whole30-compliant mayo or aioli (see saved stories in @primal_gourmet bio for basic mayo) sliced tomato diced red onion whole30 compliant pickles pitted kalamata olives . Method: 1. Add everything except for the avocado oil, salt and pepper to a large bowl and mix well. Tip: use your hands - it's easier. 2. Divide the mixture into 8 equal parts - approximately 1/4lbs each. Form into patties, drizzle both sides with a bit of avocado oil and season with salt and pepper. 3. Preheat grill or grill pan to med-high heat. Grill burgers approximately 5-6 minutes per side or until cooked to your preference. 4. Transfer burgers to a serving platter and cover with foil to keep warm. 5. Cut iceberg lettuce into wedges and prepare toppings. Arrange each burger individually or serve everything as a buffet so that family/friends can build their own burgers. . http://cookprimalgourmet.com/whole-30-greek-burgers


Crispy Tostones with Avocado Crema 🤤 . Hey guys! Ronny here from @primal_gourmet 🙆🏻‍♂️! Crisppidy, crunchidy, delicious tostones are always a good idea! Especially when dipped in a bit of this Avocado Crema situation. The only question is: do we need a step-by-step story for these beauties?🤔 #primalgourmet #Whole30 #Whole30recipes #tostones . Ingredients for the Tostones: 2 green plantains 1/2 cup avocado oil – possibly more depending on size of plantains for the Avocado Crema: 1/2 cup compliant mayonnaise 1/2 ripe avocado 1 clove garlic - finely chopped 1/4 cup fresh cilantro leaves 1/2 lime - juiced kosher salt to taste . Instructions for the Avocado Crema: 1. Add all ingredients to a wide-mouth mason jar. Blend until smooth and creamy with an immersion blender (or use a food processor). Taste for seasoning and adjust salt or lime juice as required for the Tostones: 1. Preheat a cast-iron or heavy-bottomed skillet over medium heat. Meanwhile, peel the plantains and cut into 1/2" discs on a bias. 2. Add 1/4 cup of oil to pan and carefully place plantain slices in hot oil. Fry 2-3 minutes per side. Transfer par-cooked plantains to a tray lined with paper towel. Using the bottom of a cup or ramekin, gently smash each of the plantains into discs. 3. Return the smashed plantains back to the oil and fry for an additional 2-3 minutes per side or until golden brown and crispy. 4. Transfer fried tostones to the tray lined with paper towel and season with coarse sea salt immediately. . http://cookprimalgourmet.com/tostones-avocado-crema


Prosciutto, Pepper & Mushroom Egg Muffins . Good morning! Ronny here from @primal_gourmet… If you're like me & struggle with getting in a solid breakfast, these egg muffins are for you 😉... There are a couple of trade secrets to getting them nice and fluffy. Both of which I share on the blog. Find full recipe below or watch the step-by-step story saved in @primal_gourmet highlights 🤗 #primalgourmet #Whole30 #Whole30recipes . Ingredients 11 free-range, organic eggs 1/2 cup compliant full-fat coconut milk 6 slices compliant prosciutto di parma – finely chopped 1/2 red bell pepper – finely diced 10-12 button mushrooms – finely chopped 3-4 green onions – finely sliced 1 tsp dried chili flakes 1/2 tsp black pepper 1 tbsp extra virgin olive oil (EVOO) . Method 1. Preheat oven to 325F 2. Meanwhile, preheat non-stick skillet over medium heat. Add EVOO & prosciutto. Cook until crispy (approx. 6-8 min). Transfer cooked prosciutto to plate & set aside 3. To the skillet, add mushrooms & bottom halves of the green onions. Cook approx. 4-5 min or until mushrooms have softened. Add red bell peppers & season with freshly-cracked black pepper. Cook additional 4-5 min. Add chili flakes & cook additional 60 sec 4. Return cooked prosciutto to skillet & toss to combine. Set mixture aside & let cool 5. Crack eggs into a large mixing bowl. Add coconut milk & whisk until thoroughly combined & smooth 6. Place a 12-cup muffin tin over a rimmed baking sheet to catch any spills. Using a spoon, equally distribute the prosciutto & veggies mixture into the individual muffin cups. Ladle in the egg mixture overtop. Garnish each muffin with the sliced green onion tops 7. Transfer muffin tin to oven & bake approx. 25 min or until you can insert a cake tester (or toothpick) & it comes out clean 8. Serve on its own or with compliant hot sauce, salsa, aioli or guacamole . *best served fresh out the oven but will last 3-4 days in fridge; 3-4 weeks frozen . http://cookprimalgourmet.com/whole30-egg-muffins


Caldo Verde . Hey guys, Ronny here from @primal_gourmet! Caldo Verde is a rustic Portuguese soup that literally translates to ‘Green Broth’. This soup tastes the way a hug feels 🤗. Tradition calls for using regular potatoes but I like to switch things up with Japanese Yams. It adds a bit of sweetness and keeps it low-glycemic #primalgourmet #Whole30 #Whole30recipes . watch the step-by-step on the stories and head to @primal_gourmet to win a 10-pc @theoriginalgreenpan Revolution Cookware set . Ingredients 225gr cured Chorizo sausage 1 large white onion sliced or roughly chopped 1 large bunch kale or collards - sliced into fine ribbons 3 cloves garlic peeled & smashed 1 liter low-sodium, compliant chicken stock 1 liter water 3 med Japanese Yams or yellow fleshed potatoes - peeled and cubed 1 tbsp smoked spanish paprika 1 tsp cayenne pepper (optional) 2 tbsp Extra Virgin Olive Oil (EVOO) Kosher Salt & Black Pepper to taste . Method 1. In a large Dutch Oven or heavy-bottomed stockpot, heat 2 tbsp EVOO over medium-high heat. Add onion & season with a pinch of salt. Sweat onion (i.e. cook without developing colour) until soft & translucent (approx. 10-12 min) 2. Add garlic & cook additional 1-2 minutes. Add smoked paprika & cayenne pepper & cook additional 60 second - stir constantly to avoid burning 3. Add chicken stock, water & yams. Raise temperature to high heat, bring to a boil, cover partially with a lid & cook until the yams are fork tender (approx. 8-10 minutes). Tip: the smaller you cut the yams, the faster they cook 4. Meanwhile, slice the sausages into thin discs & finely chop the kale into thin ribbons, discard the lowest stems. Set aside 5. Once potatoes are fork tender, carefully use an immersion blender to blend the soup until smooth & creamy. Note: regular blenders & food processors work as well but be careful when transferring hot liquids 6. Add kale & sausage. Cover partially with a lid & simmer until the kale has wilted & reduced in volume by 3⁄4 7. Taste for seasoning - adjust salt & pepper as required 8. Serve in individual bowls & enjoy! . http://cookprimalgourmet.com/whole30-caldo-verde


Instant Pot Picadillo . What up, friends?! Ronny here from @primal_gourmet 🙆🏻‍♂️... I've made this Cuban staple more times than I can count & each batch is better than the last! Personally, I like it without the raisins but you’re the boss, applesauce!😉 Batch cook it & freeze in individual packets for quick-&-easy weeknight meals. Or, make it for a special occasion! Whatever you do, promise to have it with some crispy Tostones and my Zesty Cabbage Slaw 😋(both recipes on the blog) #primalgourmet #Whole30 #Whole30recipes #picadillo . Ingredients 2 pounds ground red meat of choice 1 large yellow onion- julienned 1 red bell pepper- diced 5 cloves garlic- finely chopped 2 tsp smoked Spanish paprika 1 tsp cumin powder 1 tsp dried oregano 2 tsp ancho chili powder 1 tsp kosher salt 1 tsp cracked black pepper 1 1/2 cups sliced & pitted green olives such as Manzanilla 1/4 cup raisins free of added sugars 2 bay leaves 1 tbsp avocado oil 1 cup compliant chicken stock . Method 1. Set Instant Pot to Sauté mode. Add 1 tbsp avocado oil & beef. Brown meat in batches, transfer to a bowl & set aside 2. Discard all but 2 tbsp of the rendered fat in the pot & add onions & peppers. Sauté until onions are slightly caramelized (approx. 8-10 minutes). Add garlic & cook an additional 1-2 minutes or until fragrant 3. Add paprika, cumin, oregano, ancho chili powder, kosher salt & black pepper. Stir everything to coat & toast the spices for 1-2 minutes 4. Deglaze the pot with the chicken stock, scraping off any brown-bits that have formed on the bottom of the pot 5. Add in the browned beef, bay leaves, olives & raisins - stir to coat 6. Bring sauce to a simmer. Switch setting to Manual mode, high pressure & program timer for 15min. Cover with a lid, set to valve to 'Sealing' position & allow Instant Pot to complete cooking cycle 7. Once cooking time has elapsed, depressurize manually. Switch setting to Sauté mode & simmer sauce until reduced to desired consistency. Taste for seasoning & adjust with salt & pepper as required 8. Serve with Zesty Purple Cabbage Slaw & Tostones . http://cookprimalgourmet.com/whole30-picadillo


Hey guys! I’m Ronny 👋(@primal_gourmet). I was born ‘n raised in Toronto, ON. I love to cook and I live to eat! I’m actually on day 24 of my #SeptemberWhole30. Anyone else with me? . Fact: For as long as I can remember, I struggled with diets, asthma, low self esteem & obesity. I tried every diet, failed each of them twice & always ended up worse off than when I started. It was one step forward, two steps back. At one point, I even tried the seefood diet. I would see food & eat it! 🙃 That didn’t work either . In 2013, on the night of my 28th birthday, I came to the earth-shattering realization that the food I loved didn’t love me back. Turns out the King, Colonel, & Clown didn’t have my back after all, let alone my boy Captain Crunch (he did me wrong). I had to find something new . The very next day, I began my health journey, which led to Paleo, which led to Whole30. Over time, I grew stronger, faster & more flexible. I transformed physically & psychologically. I had less difficulty breathing. I regained confidence. I finally felt comfortable in my own skin. Somehow, I ended up a walking cliché that said, “If I can do it, so can you!” You can read more about my story on my blog where I start at the beginning (link in profile) . It was a combination of my personal growth & passion for cooking that inspired me to start @primal_gourmet. My goal is to share easy & delicious Paleo & Whole30 recipes that never sacrifice flavor and shatter the idea of ‘health’ food. The blog led to step-by-step cooking on IG stories, which led to playing salsa music, which led to making Spotify cooking playlists (I didn’t see that last one coming 🤷🏻‍♂️) . I’ll be sharing some crowd favourites this week, plus a few brand-new recipes that I hope you’ll love, & maybe a giveaway or seven over on @primal_gourmet 🙆🏻‍♂️... because I love to give as much as I love to receive 🤗(please don’t take that out of context) . Big love to @melissa_hartwig, @jenlkendall & the amazing team @whole30 for inviting me back ❤️. Thank you! 🙏 #primalgourmet #Whole30 #Whole30recipes #motivationmonday . http://cookprimalgourmet.com/my-paleo-story


Well guys, the time has come... Simon from @simonhallprivatechef signing out. It's so hard to say goodbye to y'all, but I have had the best time this week. Thank you so much for reaching out with your support and your questions. It has been so amazing seeing and hearing some of your Whole30 stories. What a special community we have built together! My hope is that you take these recipes that I've shared with you this week and bring them to your home to show your family and friends that clean eating and celebrations most certainly can go together. Remember that Whole30 does not have to mean isolation - you have the ability to make the best of your journey by sharing food and experiences with those around you. - Let's stay connected! You can follow me @simonhallprivatechef and visit the Knoxville kitchen anytime you'd like to say hey! Until next time, friends! Love, Simon.


It's Simon with @simonhallprivatechef and I may have an obsession with brunch. Guys, this Potato Crusted Quiche is going to change the Whole30 brunch game. I love breakfast in bed more than anything and this recipe makes that possible. It can be made ahead of time and simply warmed up the next morning to impress brunch guests or to eat all by yourself cozied up in all the blankets and pillows on a Sunday morning. Whole30 brunch is possible and it is DELICIOUS! - VIDALIA ONION QUICHE WITH POTATO CRUST For the Crust... • 2 lbs shredded potatoes (freezer section) •2 eggs •Salt & pepper to taste Whisk eggs and mix together with shredded potatoes and salt and pepper. Pat into 12 in skillet. Making sure the thickness is even throughout the pan. Bake on 375 for 45 minutes or until edges begin to turn golden brown. For the Quiche... •3 vidalia onions •8 eggs •½ c chives, finely diced •1 tbsp water •Salt and pepper to taste Slice onions and sautéed in your cast iron skillet until brown and caramelized. Add onions to the baked crust. Whisk eggs, water, chives, salt and pepper together and pour into crust over the onions. Bake at 375 degrees for 10 minutes until eggs are set and the top is golden. Serve with tomato slices and fresh fruit salad. - Sharing brunch with friends and family makes Sundays so special. Please share your Whole30 quiche with me by tagging me @simonhallprivatechef! Enjoy! https://www.simonhallprivatechef.com/blog/vidalia-quiche


Happy Sunday! Simon with @simonhallprivatechef here reminding you that fruit is our friend! Everyone loves a good fruit salad, so this is the perfect dish to satisfy guests at brunch or any other gathering. Honestly, nothing brings people together more than a big bowl of fruit at the center of a table. This fruit salad is bright, refreshing and will take care of that sweet tooth in an instant. It may be simple, but it’s a showstopper every single time! - FRESH FRUIT SALAD •2 grapefruits •1 apple •½ cup raspberries •½ cup blueberries •½ cup strawberries •1 pineapple •2 oranges Cut all fruits into bite size pieces. Combine in a bowl. Zest & squeeze oranges into the mixture. Mix well and serve cold or at room temperature. - This salad goes perfectly with the brunch quiche that I am sharing with you later. Keep your eyes peeled for the next (and final) recipe. Enjoy! https://www.simonhallprivatechef.com/blog/fruit-salad


Simon with @simonhallprivatechef here again with another amazing salad! It seems like everyone was making some version of a peach and tomato salad this summer, but I decided to really add some flare. This combination may seem odd at first, but peaches bring out the sweetness in tomatoes and pair perfectly with crunchy cucumbers and then balances out with fresh basil. Talk about the perfect salad for a picnic or cookout. It's the weekend, so share this recipe with your favorite people. You deserve it! - PEACH AND TOMATO SALAD •2 large peaches •2-3 assorted tomatoes •½ cup banana peppers •1 english cucumber •1 red onion •1 bunch basil •¼ cup EVOO •2 lemons •Salt & pepper to taste Dice tomatoes and peaches into large pieces. Slice cucumbers into a half moon shape. Dice red onion and combine in large bowl with banana peppers. Add olive oil and lemon juice. Finely chop basil. Add Salt & pepper to taste. If you want to spice things up, you can add a splash or two of balsamic vinegar. Toss everything together and serve cold or at room temperature. - I love sharing this combination with my friends. The flavor is unbelievable! Toss this salad in a Tupperware or two and bring to your next outdoor gathering. Let me know what you think - Enjoy! https://www.simonhallprivatechef.com/blog/peach-tomato-salad


It’s Simon with @simonhallprivatechef again and I'm back with one of my FAVORITE salads. This Asparagus and Grapefruit Salad has crunch from jicama, spice from the radishes and a bright sweetness from the grapefruit. Literally everything we could ever want from a salad. I love making this at the beginning of the week and saving it for gatherings in or out of the office. Remember - the longer it sits with that lime juice, the better! - ASPARAGUS AND GRAPEFRUIT SALAD •1 cup raw asparagus •4 radishes •2 grapefruits •1 cup jicama •Juice of 1 lime Chop asparagus into bite size pieces. Chop radishes into a half moon shape. Segment grapefruit. Slice jicama into matchsticks. Combine and marinate in lime juice overnight in the fridge. Serve cold. - This was a beautiful addition to my hike/picnic with friends. Tag me @simonhallprivatechef to share your version of this bright picnic salad! https://www.simonhallprivatechef.com/blog/asparagus-grapefruit-salad