Whole30 January Favorites
I'm doing Whole30 this January which means I’m cutting out dairy, added sugars, grains, legumes and alcohol (byeee sourdough focaccia!). I’ve done Whole30 twice before in my early 20s and both times, I’ve felt SO good. I’ve been meaning to do it again for a while now and thought what better time than the start of a new year for a little reset!
Although the “don’ts” may seem a little extreme, there are actually a ton of delicious foods + ingredients you can still eat while on Whole30. I’ll be buying lots of in-season Farmer’s Market produce (read: beets, broccoli, citrus, cabbage, kale, leeks, pomegranates, potatoes) and I already have a couple of new recipes up my sleeve that I’ll be sharing with you. Don’t worry - they don’t skimp on flavor!
Here are a few Whole30-compliant recipes on my site that I’ve been loving —
Caesar Salad Dressing (hold the Worchester sauce) — I plan to make a bunch of kale and brussels sprouts caesars with this dressing! I’ll add salmon or chicken for some added protein.
Green Goddess Veggie Bowls — I love these green goddess veggie bowls, especially when topped with a jammy egg! Great way to use seasonal produce. I’ll likely make mine with romaine, roasted sweet potato, roasted broccoli and radish.
Citrus Salads — Citrus season is in full swing and one of my favorite things is to make a simple citrus salad highlighting it! I plan to use a mixture of navel and cara cara oranges, layer in some fennel and nuts, and top with a drizzle of some really good olive oil + lemon juice. These are great served with roasted chicken (which I plan to make plenty of while on Whole30!).
Asian Pear + Pomegranate Salsa — This is one of my all-time favorites! I plan on making fish tacos using just the fish ingredients from my fish taco recipe. I’ll serve in lettuce cups and top with this bright, delicious salsa!
Roasted Sweet Potatoes with Jalapeno Salsa Verde — This is one of my favorite recipes in collaboration with St. Helena Olive Oil Co. I’m excited to make this (without the crema and naan) this month! I’ll be making extra salsa verde so I can spoon it over my morning eggs + avocado!
Vegetable Soup — This is a no-fail, go-to recipe and one of the first things we made in culinary school! Just sub out the butter for ghee or EVOO to make it Whole30 compliant. You can use any combination of squash, carrot, potato, rutabaga, celery root, parsnip, etc. to make this soup!
Veggie Frittata — I plan on making a looot of frittatas during Whole30! I love them because the possibilities are seriously endless when it comes to the mix-ins. Since you can mix and match with a ton of different vegetables, it’s hard to get tired of these. I’ll hold the cheese to make them Whole30 compliant!
Preserved Lemon Salsa Verde — I love to have salsa verdes around to bring brightness and excitement to virtually any dish. I plan to make a big batch of this salsa verde to serve atop eggs, roasted chicken, salmon, roasted veggies, etc!
To all my fellow Whole30-ers, you’ve got this! xx