Whole 30 Recipe Index

CHIPOTLE CHICKEN SWEET POTATOES 

with GUACAMOLE

Last year throughout the month of January, I shared several of my favorite Whole 30 recipes here on KBStyled.  I teamed up with my bestie, Jennifer of Carolina Girl Cooks, to put together these delicious recipes for you all.

I'll be restarting Whole 30 again on 1/1/18 and I've heard from many of you that you will be doing the same.  I thought it would be easy to put these recipes together in one post so you don't have to search my blog for them.  Throughout the month of January, I will also be making and sharing some additional healthy recipes so be sure to check back often and stay tuned on my social channels as well.

One of the recipes that I am sharing is banana egg pancakes.  According to Whole 30, you should not make these because they are associated with a treat food (pancakes) and the concern is that you will allow yourself to fall off the plan if you are eating foods that you normally consider a treat.  The thought process is more around mental tenacity.  I make these because the ingredients are all Whole 30 compliant and I know I can personally maintain willpower and not fall off the plan eating these.  If you are afraid that you will not be able to stick to the plan, just skip these and don't make them.

Below, I will share the image of the recipe and then link provide a link to where you can get the ingredients and directions.  Let me know if you have any questions!

Cheers to a successful Whole 30 January and cheers to a great year ahead!  

NO BEAN TURKEY SWEET POTATO CHILI 

SWEET POTATO PATTIES

BACON WRAPPED CHICKEN & 

AVOCADO ZOODLES

BANANA EGG PANCAKES

ZUCCHINI CHIPS

SHRIMP SALAD 

I'd love to hear which recipes you try and what you would like to see more of!  Please feel free to leave a comment below!

Turkey Meatballs & Roasted Garlic Mashed Cauliflower - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

Who doesn't love a great meatball?!  I know I do and these turkey meatballs are divine.  Comfort food at its best yet in a much healthier form.  Jenn, of Carolina Girl Cooks, has perfected this meatball.

More recently, I've really enjoyed eating cauliflower and this garlic cauliflower mash is just about as yummy as real deal garlic mashed potatoes.  Make a large batch of these and reheat them the next day...delish!

Whether or not you are on Whole 30, this meal is sure to become one of your go-to's!  Hope you enjoy this one...recipe details are below!

p.s if you have wrapped up Whole 30, I'd love to hear your thoughts and how you are feeling!

Aioli Recipe

Roasted Garlic Recipe

Turkey Meatballs and Roasted Garlic Mashed Cauliflower

SERVES 6

Ingredients

• 1 lbs of ground turkey
• 8 oz baby bella mushrooms, sliced
• 1 cup of sweet onion, chopped
• 2 cloves of garlic, minced
• 1/4 cup of fresh Italian parsley, chopped
• 1 egg
• 1/2 cup of almond flour
• Olive oil
• 2/3 cup of marinara sauce
• 1 heaping Tablespoon of tomato paste
• 1 head of cauliflower
• 1/3 cup of Roasted Garlic Aioli, link to recipe above
• 3-4 cloves roasted garlic, link to method above
• 2 teaspoons of Dijon Mustard
• salt and pepper to taste

Instructions

1. Heat up a skillet to medium heat. Add two teaspoons of olive oil and add the chopped onion with a sprinkle of salt and pepper. Cook for about 7-10 minutes until the onion begins to soften and becomes translucent.
2. Add the minced garlic to the onion and cook for another minute or so. Transfer the onions and garlic to a food processor and set aside.
3. Heat the same skillet back up to medium heat. Add two teaspoons of olive oil and add the mushrooms along with a sprinkle of salt and pepper. Cook the mushrooms for about 10 minutes until the mushrooms begin to brown. Transfer the browned mushrooms to the food processor.
4. While the mushrooms and onion mixture are cooling, preheat the oven to 350. Also prepare the meatball pan. Drizzle about 1 teaspoon of olive oil into each hole of a jumbo muffin pan and grease the bottom and sides.
5. Add the egg, parsley, almond flour, ground turkey, and a sprinkle of salt and pepper to the food processor that already has the onions and mushrooms in it. Process until everything is combined.
6. Divide the turkey mixture in the muffin tin to make 6 meatballs.
7. In a small bowl, mix together the marinara sauce and tomato paste. Spoon a little on top of each meatball. 
8. Cook the meatballs for 30 minutes on 350. 
9. While the meatballs are cooking, make the mashed cauliflower.
10. Steam the head of cauliflower. To do this, I fill a large stock pot with about 1-2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Cut the cauliflower head up into large pieces and place it in the pot. Cover the pot and steam until the cauliflower is fork tender, about 10-15 minutes.
11. Clean out the food processor you used to make the meatballs with hot, soapy water and dry.
12. Place the steamed cauliflower in the processor along with the roasted garlic cloves, Dijon Mustard, roasted garlic aioli and a sprinkle of salt and pepper. Process until the cauliflower is smooth and resembles mashed potatoes. Taste to adjust the seasoning.
13. To serve: Serve a turkey meatball with a big scoop of mashed cauliflower and a side of green beans. You can add a little extra tomato sauce to the meatballs for good measure.

Bacon Wrapped Chicken & Avocado Zoodles - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

If the title of this post didn't make your mouth water, I'm not sure what will!  Anything with the word bacon or avocado in it reals me in EVERY. SINGLE. TIME!

One of my favorite recipes to make while on Whole 30 is The Wonky Spatula's Avocado Zoodles so Jenn of Carolina Girl Cooks and I teamed up to recreate this crowd pleasing favorite.  We've put our own twist on this recipe and instead of putting bacon in the zoodles, we've wrapped chicken breasts in bacon.

What I love about this slight tweak to such a great recipe is that the avocado zoodles are served as a side dish instead of the main feature of your meal.  They are such the perfect compliment to the bacon wrapped chicken.

Either way, you can't go wrong with this delicious combo!  Both the chicken and the avocado zoodles are simple and quick to make.  I love flavorful recipes that don't require a ton of work.

Let me know if you decide to make this one and what you think!  As always, thanks so much for stopping by...have a great day!

Ingredients

• 4 small chicken breasts
• 1 package of bacon (whole30/paleo compliant)
• 4 small zucchinis or 2 large
• 1 ripe avocado
• 1/2 tsp of garlic powder, divided
• 2 Tablespoons of olive oil
• juice of 1/2 lemon
• 1 Tablespoon of fresh parsley
• 2 Tablespoons of water
• salt and pepper
• cherry tomatoes
• 1/2 cup of pine nuts
• *Special Equipment: Spiralizer

Instructions

1. Preheat the oven to 350 and line a baking sheet with aluminum foil.
2. Rinse the chicken breasts under cold water and pat them dry with a paper towel. Sprinkle both sides of each breast with a little salt, pepper and garlic powder.
3. Wrap each piece of chicken with 3-4 pieces of bacon and place on the baking sheet.
4. Bake the chicken for about 30 minutes or until the bacon has gotten crispy around the chicken. Remove from the oven and let it stand for a few minutes before slicing.
5. While the chicken is baking, toast the pine nuts. Heat up a small skillet to medium heat and add the pine nuts. Toast just until they become brown and fragrant.
6. Next, wash the zucchini and cut the tops and bottoms off each. Sprialize them into noodles. Choose whatever thickness of "noodle" you'd like. Sprinkle the zoodles with a tiny bit of salt and set them aside in a mixing bowl while you prepare the sauce.
7. In a small food processor, add the avocado, parsley, 1/4 teaspoon of the garlic powder, olive oil, lemon juice, water and a sprinkle of salt and pepper. Blend until it's a pourable sauce. Taste it to adjust the seasoning if need be. Pour about half of the sauce over the zoodles and toss to coat. Add more if you need more.
8. To serve, plate 1/4 of the zoodles on a plate. Top with sliced cherry tomatoes and sprinkle with the toasted pine nuts. Slice the bacon wrapped chicken and serve on the side of the zoodles.

Sweet Potato Patties - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

Sweet potato bites or sweet potato patties are one of my favorite things to make while on Whole 30.  Jennifer of Carolina Girl Cooks and I teamed up today to make sweet potato patties, which was inspired by the sweet potato bites that I've made from The Wonky Spatula.

These are not only wonderful for breakfast but they are great snacks throughout the day too.  I've even eaten these for lunch with a side spinach salad.  They are just so yummy and obviously so good for you too!

Hope you enjoy them and as always, thanks for stopping by!

Ingredients

• 2 sweet potatoes
• 1/2 cup of chopped green pepper
• 1/2 cup of chopped red onion (you can use any other onion as well)
• 1 clove of minced garlic
• 1 tablespoon of oregano
• 1 teaspoon of cumin
• 1/2 teaspoon of cayenne pepper
• 1/2 teaspoon of paprika
• 2 eggs
• 1/2 cup of almond or coconut flour, if needed
• salt and pepper to taste
• olive oil

• Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and cut the ends off the sweet potatoes. Place the sweet potatoes on the baking sheet and bake the potatoes for about 45 minutes to an hour or until they are cooked through. Remove them from the oven and allow them to cool.
  2. While the sweet potatoes are cooling, heat up a skillet to medium heat and add about 1 tablespoon of olive oil. Add the onion, spices and a sprinkle of salt and pepper and cook for about 5 minutes until the onion begins to soften.
  3. Next add in the chopped green pepper, another sprinkle of salt and pepper and cook for another 5 minutes. Add the garlic and cook for 1 minute. Allow the mixture to cool.
  4. When the potatoes are cool enough, peel their jackets off, place them in a bowl and mash them up a bit. Add in the onion and pepper mixture, eggs and another sprinkle of salt and pepper. Stir to combine.
  5. If the mixture is thick enough, proceed to the next step. If not, add about 1/4 cup of the flour to the mixture to thicken it. You should be able to form a patty and the mixture stay together and not be too sticky.
  6. Form patties with about 1/3 cup of the mixture. Place them on a plate and continue forming the patties until all the mixture has been used.
  7. You can cook them one of two ways. Method 1: Heat up a skillet with about 1-2 tablespoons of oil to medium-high heat. Place a few of the patties in the skillet and cook for about 5-7 minutes on each side. Repeat until all the patties have been cooked. Method 2: Place on a parchment lined baking sheet and bake at 350 for about 20-25 minutes, flipping halfway through so that they brown on both sides.
  8. Serve with whole30 compliant bacon and eggs however you like them.
  9. **If you double the recipe to freeze the other half, make sure you cook the patties through and cool them completely. Wrap them individually in plastic wrap and then place them a freezer safe plastic bag. To thaw, leave them in the refrigerator for a couple of hours to overnight and reheat them by the skillet method or by the oven method.

Zucchini Chips & Mustard Dill Aioli - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

Happy New Year's Eve everyone!  Any fun plans to ring in the New Year?  We will be hanging at home watching my Clemson Tigers play in the Fiesta Bowl.  Fingers crossed for a big win and a chance at the National Championship title again!

I'm also spending today gearing up for the re-start of Whole 30.  Gearing up means grocery shopping and prepping food for the week.  It's a lot of work but it is well worth it!

Today, Jenn of Carolina Girl Cooks and I are sharing a healthy Whole 30 snack option...Zucchini Chips!  These zucchini chips are a great for those afternoon snack cravings that are sure to hit!  These are also the perfect on-the-go snack too.  I highly recommend that you pack snacks to take with you on the go...it will help keep your temptations at bay.

Hope you will give this recipe a try and if you do, I'd love to hear what you think!

Thanks so much for stopping by!  Have a wonderful weekend and a safe and Happy New Year.  Cheers to a great year ahead and a successful start to Whole 30!

ZUCCHINI CHIPS & MUSTARD DILL AIOLI

Ingredients

• 3-4 Zucchini
• salt & pepper
• parchment paper
• 1 egg
• 1 cup of walnut or other light tasting oil
• juice of 1/2 lemon
• 1 Tbsp of Dijon Mustard
• 1 Tbsp of minced fresh Dill
• 1/4 tsp of garlic powder
• special equipment: Blender and mandolin slicer

Instructions

1. To make the zucchini chips, cut the top and end off the zucchinis. Slice the zucchinis thin on the mandolin.
2. Lay all the slices out on parchment paper lined baking sheets. Sprinkle with a tiny amount of salt and pepper.
3. Bake the zucchini on 200 degrees for 2-3 hours. Check them after about 1 hour and rotate the pans in the oven.
4. Remove the zucchini from the oven and allow them to cool completely. Transfer to a zip lock bag or airtight storage container for up to a week.
5. To make the aioli, add the egg, lemon juice, mustard, garlic powder, dill, a sprinkle of salt and pepper and a 1/4 cup of the oil to a blender. Blend for about 10-15 seconds until everything begins to come together. While the blender is still on, slowly pour in the remaining oil until the mixture becomes thick and creamy.
6. Store in the refrigerator until ready to serve.
7. To serve: spoon a little of the aioli in a bowl and plate next to the chips for easy dipping. Enjoy!

No Bean Turkey Sweet Potato Chili - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

I'm so excited to share one of my absolute favorite Whole 30 dinner recipes with you...No Bean Turkey Sweet Potato Chili!  I typically make this recipe once a week and often times I will double the recipe so I can eat leftovers the next day for lunch (its even better warmed up the next day)!  

Part of what helps me stay on track while on Whole 30 is making recipes that are not only super easy to make but that are also something that I can easily (and cheaply) double.  You will be cooking A LOT while on Whole 30 so I say why not make a recipe that you can eat off of for a couple of days...in turn making your life a bit easier!  Plus being able to warm something up quickly will help you fight the urge to grab foods of convenience (which most likely is not Whole 30 approved...no more chips my friends).   

Today, Jenn of Carolina Girl Cooks, and I have teamed up again to bring you this DELICIOUS 100% whole 30 approved goodness that you are going to want to make note of.  Bookmark this post or pin it to your recipes board on Pinterest for easy access.  Make your grocery list now and add this simple cheap ingredients to the list!

With winter upon us, there is nothing more comforting than a warm bowl of chili and I PROMISE, you will love this recipe as much as I do!

No Bean Turkey Sweet Potato Chili 

Ingredients:

1lbs of ground turkey

1 cup of chop sweet white or red onion

2 gloves of fresh garlic, finely chopped or crushed

1 large sweet potato, peeled and cut into cubes

1 tsp of cumin

1/2 tsp of chili powder

1/2 tsp of ancho chili powder, optional

1/4 tsp of paprika

1/8 tsp of nutmeg, optional

1/8 tsp of cayenne pepper, optional

1 can of Rotel tomatoes with green chilies 

1 8 ounce can of tomato sauce

2 tbsp of tomato paste

1 cup of water 

olive oil

Directions:

In a dutch oven, large soup pot, or large deep skillet, heat up about 2 tablespoons of olive oil on medium high heat.  Add in chopped onion and a sprinkle of salt & pepper, cook for about 5 minutes until the onion has softened (stirring to ensure that the onion does not burn).

Next add the garlic and cook for about a minute (again, stir constantly to ensure that your garlic does not burn).

Add ground turkey and all of the seasonings, including another sprinkle of salt.  Stir and cook the turkey until it browns breaking up the turkey into smaller pieces as it cooks.

Then add the peeled and cubed sweet potato, Rotel, tomato sauce, tomato paste and water.  Stir to combine all ingredients.

Reduce heat to medium, cover and cook for 25-30 minutes until the sweet potato is tender and all flavors have come together.  You will want to make sure that the the liquids have thickened some for a more hearty and less soupy end result.

Serving suggestions: ladle into bowls and top with fresh cilantro, dices avocado, and sliced fresh or pickled jalapeños.  

If you try this recipe, please let me know what you think!  And if you missed one of my favorite Whole 30 breakfast recipes from Monday...you can catch up HERE!

As always, thanks so much for stopping by and I hope you have a great day!

Banana Egg Pancakes - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

The New Year is fast approaching and so is the reboot of my Whole 30 journey.  I've MAJORLY fallen off the wagon the last few months and I am beyond excited to get back on the Whole 30 train.  Why?  Let me tell you...when I am on Whole 30 I feel sooooo much better, I have more energy, my weight is where it should be, my mind is more clear, my mood more cheerful, and overall I feel great knowing that I am fueling my body with "whole" foods.

Those of you who follow me on social media and who are regular readers of KBStyled, you most likely remember my previous posts about my Whole 30 Journey.  For those of you who are new to KBStyled, first of all...WELCOME, I am so thrilled you are here!  If you want to read more about why I began Whole 30 on January 1, 2016 and why I stayed on it for many months after the initial 30 days, you can read up HERE.

This week I will be sharing some of my favorite Whole 30 recipes in the case that you are starting this journey as well.  I also plan to share more recipes with you throughout the month of January!

I'm excited that one of my best girlfriends, Jennifer Glover of Carolina Girl Cooks, agreed to team up with me for these posts.  I've shared some of my absolute favorite Whole 30 recipes with Jenn and she has taken the time to cook them and photograph them...aren't these images beautiful?!  Not only is she an amazing cook but she has a knack for food photography as well!

So first up...my Banana Egg Pancakes!  GASP!  Just wait until you taste these...you will start craving them on the regular!  These pancakes are packed full of protein and they are 100% Whole 30 compliant.  Not to mention, they are super filling and soooooo easy to make!

We've put together a list of ingredients and the directions for you!  I recommend that you bookmark this page or pin one of the images to a Whole 30 Recipes board on Pinterest.

Banana Egg Pancakes

serves 2

4 eggs

2 bananas

1/2 tsp of cinnamon

dash of salt

coconut oil

1 cup of mixed, frozen berries

1/2 cup mixed fresh berries, optional

In a small saucepan or skillet, heat up 1 tsp of coconut oil to medium low.  Add the frozen berries and cook until they have thawed.  Lightly smash them to make a sauce.

While the berries are cooking, add the eggs, bananas, cinnamon and the dash of salt to a blender.  Blend until all the ingredients are smooth and it makes a “batter.”  If you don't have a blender, you can simply mash up your bananas in a bowl, add the eggs and scramble in with the mashed banana, and stir in the cinnamon and dash of salt.

Heat up a medium sized skillet over medium heat.  Add about 1 tsp of coconut oil and let it melt.  Pour a little bit of batter in the pan.  Cook for about 2 minutes on one side and then flip, cooking the other side.  *They cook quickly so stay close by to flip.  Transfer to a plate and continue cooking the batter until it’s all used.

To serve: spread a little almond butter on each pancake and stack them.  The warmth of the pancakes will melt the almond butter a little bit.  Top with half of the sautéed berry mixture and serve! 

*To make for 1 person, just use 1 banana and 2 eggs.  I make this recipe several times a week while on Whole 30 and it tastes just as good every time.

**My favorite almond butter to use is Justin's.  Make sure you pick up a plain all natural almond butter that does not have sugar, maple, or any other sweetener in it.

So tell me, are you kicking off the New Year on Whole 30?!  Please feel free to leave any questions below, I am more than happy to answer them!

As always, thanks so much for stopping by and I hope you all have a great start to your week!