Jon And Chantel

Whole 30 Recipes

Thank you to everyone who has tagged me with Whole 30 Recipes on Instagram!

I have been struggling to get through the 30 days and finding new ways to eat is definitely helpful. In fact, I thought that I would share with you a few recipes to get your diet exciting again!

Remember…it’s not gonna happen overnight…one day at a time!


Shakshuka with Tahini 🤤 . Morning! Ronny here from @primal_gourmet! There’s no way I could come on here & not share a Sakshuka recipe. Many cultures have their own version of this dish & rather than argue whose is the ‘original’ I prefer to embrace the differences. For me, two flavor bombs make this extra tasty: smoked paprika & harissa (spicy chili paste). Good news: many harissa pastes are #Whole30 compliant (read labels). Bad news: it might be hard to find where you live. If unavailable, try using fresh spicy peppers of choice (jalapeño, serrano, fresno, etc) #primalgourmet #whole30recipes . Video recipe on my YouTube channel (link in profile) . Ingredients (serves 2): 3 tbsp EVOO 4 Eggs 2-3 med tomatoes – roughly chopped (or 500ml tomato puree) 1/2 med onion – diced 4-5 cloves garlic – roughly chopped 2 tsp smoked Spanish paprika 1 ¼ tsp Whole30 compliant harissa (or fresh spicy pepper of choice) 1 handful olives – pitted & roughly chopped – for garnish salt & pepper to taste . for tahini 2 tbsp pure sesame seed paste 1 clove garlic – finely grated 2 tbsp lemon juice approx. ¼ cup water pinch of fine sea salt . Method: 1. In a bowl, whisk together sesame seed paste, garlic, & lemon juice. The mixture will become ‘clumpy.’ Keep whisking and slowly add one Tbsp. water at a time until tahini loosens & can loosely coat the back of a spoon. Season with pinch of fine sea salt – set aside. 2. Heat a heavy-bottomed pan over med heat. Add EVOO, onions & garlic. Season with pinch of salt & sauté 10-15 min until soft. 3. Season onion mixture with smoked paprika & sauté 60 sec – stir constantly to prevent burning. 4. Add tomatoes & season with pinch of salt & pepper. Stir, lower heat to med-low & cover with lid. Cook 10-15 min. Stir in harissa. Note: If tomato mixture dries out during cooking, add 1-2 tbsp fresh water. 5. Use a spatula to create a small ‘well’ in the sauce & add the egg into the ‘well’ so that the eggs cook in the sauce rather than over top of it. 6. Cover with lid & cook until whites have hardened but yolks are runny – approx. 6-8 minutes. For firmer yolks cook a little bit longer. Plate and garnish with tahini and olives.

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Bang Bang Scallops 🔫🔫 . Hey guys! Ronny here from @primal_gourmet! Here’s a quick and easy one-pan meal that is as versatile as it is delicious! Feel free to substitute chicken, shrimp or chicken and shrimp! Just don’t skimp on the toasted, shredded coconut or we most definitely cannot do karate in the garage together. Just kidding, we totally can! #primal_gourmet #whole30 #whole30recipes . Ingredients: 1 package 20/30 bay scallops 1 red bell pepper – diced ½ red onion – diced 4 cloves garlic – minced ½ tsp cayenne pepper (or more depending on preference) 1 tsp paprika 1 tsp garlic powder 4 tbsp shredded dried coconut salt and pepper 2 tbsp avocado oil 1 tsp ghee 1 cup full-fat compliant coconut milk ½ cup compliant stock (chicken or fish) fresh parsley – finely chopped – for garnish . Method: 1. Add 2 tbsp shredded coconut to cold non-stick pan. Set over medium-low heat & dry-toast until golden brown. Transfer to a bowl and set aside. 2. Rinse & pat scallops dry with paper towel – season with paprika, cayenne, garlic powder, salt & pepper. 3. Heat avocado oil in a stainless-steel or non-stick skillet over high heat. Carefully lay the scallops flat in the hot oil & sear 2-3 min per side or until slightly blackened. 4. Transfer cooked scallops to a bowl & set aside. 5. Reduce heat to medium & add ghee to skillet. Add garlic & onions & stir-fry 2 min while scraping any brown bits off the bottom of the pan. Add red pepper & stir-fry additional 3 min. 6. Deglaze with stock – simmer 2 minutes. Again, be sure to scrape any browned bits on the bottom of the skillet. 7. Add coconut milk & simmer 4-5 min or until sauce has reduced by 1/4. Add remaining untoasted coconut & stir to combine. Cook additional 2 minutes. 8. Return scallops to the skillet and toss with the sauce. Garnish with chopped parsley & toasted coconut. Serve directly in the pan alongside cauliflower rice, mashed potatoes, or mashed cauliflower (recipes on my blog) .

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Instant Pot Weeknight Tacos: @tessemaes here! Proud sponsor of @whole30recipes ONE MILLION FOLLOWER celebration! Look out for a giveaway later today and check out our Story to see how you could jazz up the rest of your Whole30 with @whole30approved Tessemae’s. — First, here is one of our all-time favorite recipes. Fast 🌮🌮 drizzled with our Creamy Ranch! Go to (link in profile) for the full recipe, more pics, and to get your hands on some awesome sauce! 🙌🏻 — Instant Pot Weeknight Tacos Ingredients: 2 pounds boneless, skinless chicken breasts and thighs 1 tablespoon chili powder 1 teaspoon cumin coarse salt and freshly ground black pepper 1 cup crushed tomato 1 small onion, chopped 1 green bell pepper, seeded and chopped 1/2 cup chopped cilantro 2 tablespoons Tessemae’s Lemon Garlic 2 ripe avocados 2 limes, cut into wedges lettuce wraps ¼ cup Tessemae’s Creamy Ranch — Instructions: SPRINKLE chicken pieces with chili powder, cumin and salt and pepper and arrange in a single layer in Instant Pot bowl. Add tomatoes, onion, pepper, ¼ cup of the cilantro, and Lemon Garlic. . LOCK lid, then press “manual” and the “-“ button until time decreases to 10 minutes. . CAREFULLY release the pressure manually, and remove chicken to a bowl and shred with two forks. Pour some of the cooking liquid over shredded chicken and toss until well blended. . SERVE in lettuce wraps with avocado, a squeeze of lime juice and remaining ¼ cup chopped cilantro. Drizzle with Creamy Ranch. — #whole30 #whole30recipes #tessemaes #simplifyfoodamplifylife #whole30recipes1Mfollowers #tacofriday #itsathing

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Greek-Marinated Salmon with Asparagus . Hey guys, its Ronny from @primal_gourmet! 👋 When I’m in a pinch or find myself wondering what to do with a piece of meat, fish or chicken that needs to be marinated, I almost always reach for this Greek-inspired situation. It’s easy, quick and delicious! 😋 Which is very important if you’re on Day 17 of #januarywhole30 and starting to get hangry 😬 . 💥Note: Don’t have a grill pan? Use a grill. Don’t have one of those? Use a cast-iron or non-stick skillet. Still out of luck? Phone a friend! 🤷‍♂️#primalgourmet #Whole30 #whole30recipes . Ingredients (serves 2ish): 1lbs wild salmon filet – preferably skin on 1/2 lbs asparagus – stems removed ½ pint cherry tomatoes 1 tsp dried thyme 1 tsp dried mint 1 tsp dried basil 2-3 garlic cloves – finely chopped salt and pepper 1 tbsp lemon juice 1/4 cup EVOO (extra virgin olive oil) – plus 1-2 tsp for cooking fresh dill or parsley – for garnish . Method: 1. Add thyme, mint, basil, EVOO, lemon juice, and garlic to a bowl and stir to combine – set aside 2. Rinse and pat salmon dry with paper towel. Slice filet into 2″ wide portions. Season both sides of the filets with salt and pepper and transfer to a zip-top bag. Pour in the marinade and gently massage the salmon to coat. Lay the salmon flat in the bag, fold over the top half, squeeze out all of the air and seal. Transfer to fridge and let marinade 30min to one hour 3. When ready to cook, preheat grill-pan or grill over medium-high heat. If necessary, add 1-2tsp EVOO to the hot pan to prevent sticking. Season asparagus with a pinch of salt and pepper. 4. On one side of the pan, lay salmon skin-side down first. Add asparagus and tomatoes on the other side of the pan. Cook salmon approx. 3-4 minutes per side for medium center, or longer for well-done. Veggies should take the same amount of time – flip once or twice to avoid burning. 5. Transfer salmon and veggies to serving platter. Garnish with fresh dill and serve with roast potatoes or in a Greek salad (swipe 👉 to see example) .

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