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.

Shrimp Salad - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

If you are looking for a healthy, quick, and easy recipe that's perfect for lunch, you must take note of this shrimp salad recipe.  With only a handful of ingredients, you can whip this up in no time and know that you are eating a meal that is packed full of nutritious goodness.  Jenn of Carolina Girl Cooks gets it right every time with these quick and easy meals.

You can also swap out the shrimp for diced cooked chicken breast or even rotisserie chicken if that is easier.  And to make sure you keep this recipe Whole 30 compliant, all you need to do is eliminate the sour cream and mayonnaise and use a simple homemade aioli instead.  I've included the aioli recipe HERE!

Which recipe or recipes have you tried so far?!  I'd love to hear which one has been your favorite as well.

As always, thanks so much for stopping by and I hope you all have a wonderful weekend!

Shrimp Salad

SERVES 6-8 FOR AN APPETIZER OR MAKES ABOUT 4 Lettuce cups or sandwiches

Ingredients

• 1 lbs of shrimp, peeled, divined and cooked
• 1/2 cup of finely chopped celery
• 1/2 cup of finely chopped red and/or orange bell peppers
• 1/2 cup of scallions
• 1/3 cup of sour cream
• or 1/3-1/2 of homemade aioli (Whole 30 compliant)
• 1 heaping tablespoon of light mayonnaise
• Juice of 1/2 lemon
• 1/4 cup of chopped fresh dill
• salt and pepper to taste

Instructions

1. If the shrimp are not already cooked, peel and devein them. Boil a pot of water and cook the shrimp for about 3-5 minutes. Put them in a bowl of ice water to stop the cooking process and also to cool them off quicker so you can chop them.
2. Drain and chop the shrimp into bite size pieces. Add the rest of the ingredients, mix and adjust the salt and pepper as needed. Serve over lettuce to remain Whole 30 complaint or with flatbread crackers.

Chipotle Chicken Over Sweet Potatoes, & Easy Guacamole - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

Talk about a meal that packs a healthy punch...this is it my friends!  Teaming up with my bestie, Jenn of Carolina Girl Cooks, to bring you another mouth watering, healthy, fulfilling recipe.  If you are heading to the grocery store this weekend, you MUST make note of these ingredients and make this recipe...you won't be disappointed!

Sweet potatoes are rich in vitamins, nutrients, and healthy carbs...it receives 5 stars in the healthy foods department.  Pure GOLD!  Add protein with the chipotle chicken and healthy fats with the guacamole and you have a well balanced DELICIOUS meal.

Truly...this is one that you've gotta try.  Pin one of the images above to Pinterest or bookmark this page for easy access.

Let me know what you think after you try it!  Have a wonderful weekend friends!

Chipotle Chicken Over Sweet Potatoes & Easy Guacamole

SERVES 4PrintDownload

Ingredients

• 1-2 sweet potatoes, peeled and sliced lengthwise into 1/2 inch slices
• 2 cups of shredded, cooked chicken. I recommend a rotisserie chicken from your local grocer
• 3/4 cup BBQ sauce
• 2 adobo chilles in the sauce
• 2 Tbsp of water
• 2 avocados
• juice of 1 lime
• 1 Tbsp of minced red onion, optional
• 1 Tbsp of minced cilantro, optional
• 1 small clove of garlic, minced, optional
• olive oil
• salt

Instructions

1. Line a baking sheet with parchment paper. Place the sweet potato slices on the baking sheet. Brush with a little olive oil and roast for 10-15 minutes in a 400 degree oven. Flip the potatoes and roast for another 10-15 minutes until the sweet potatoes are cooked through and begin to brown on the edges.
2. In a bowl, mix together the BBQ sauce, chopped adobo chillies and about 1 tablespoon of the sauce. Add the water if it's too thick. Coat the shredded chicken with the BBQ sauce.
3. To make the guacamole, mash up the ripe avocados in a bowl with the lime juice and a sprinkle of salt. I like to stop here because I like super simple guacamole, but you can add red onion, cilantro and garlic to increase the deliciousness if you'd like.
4. To serve, top a slice of sweet potato with a scoop of chicken. Add a couple spoonfuls of guacamole. Serve warm.

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.