I can’t believe I am doing Whole 30 for the first time! I eat super similar to Whole 30 on a regular basis, and have done several 30 day stints of clean eating in the past- but never the official Whole 30 protocol. The biggest difference for me are 1. I typically eat a limited amount of, but some grains and legumes 2. I am a major proponent of finding and creating the healthy, allergen friendly version of treats. The latter is the main reason I’ve questioned it in the past. I didn’t understand what the point was of not being able to make the Whole 30 version of things like pancakes, cookies, etc. I get that. the point in theory is that it will get someone who is used to eating a lot of processed food into the habit of eating more whole foods, but figured that was a moot point for someone with typically healthy habits.
This year, I am trying my best to SIMPLIFY things in my kitchen. So honestly, the thought of sticking to whole foods seems like it will force me to eat LESS ingredients and more homemade, easy recipes. My goal with the transition into motherhood is to keep up with eating the foods that make me feel good, but know that will be a major challenge. Getting used to and in a routine of cooking more basic now will definitely help!
This time of year can also come with the pressure of a diet or cleanse, which is not my style. I like to do a clean eating reset times when it fits into my life and I feel excited and good about it. That’s why, rather than starting right away, I am waiting until after I travel to LA this week so that I can enjoy my time there and do it at a time that feels more like it’s on MY schedule, serving me best and not something I am “forcing” myself to do.
My plan was to choose some of my recipes and products that would be my go-tos while I do Whole 30, and figured it made sense to share so that anyone else doing it now or in the future can have some recipes on hand too. Check out my top 10 All The Verdure Recipes and Whole 30 compliant products!
My Favorite All The Verdure Whole 30 Compliant Recipes:
I am such a soup lover for so many reasons! They are soup-er (had to) easy to make, always satisfying, and great for prepping for busy weeknight meals or lunches. Being prepared is definitely going to be my priority during Whole 30, so I don’t get stuck without any good options. I love how thick, filling and protein packed this soup is- can totally be a whole meal, unlike many store bought or restaurant soups.
Warming salads with a creamy dressing always make me feel so much more satisfied than the raw, crunchy ones with light vinaigrettes. I love how delicata squash tastes in this dish, but feel free to use any squash that is easy for you to find/cook. Dairy yogurt is obviously out of the question during Whole 30, but coconut yogurt is a go (just make sure that it is unsweetened). It will be perfect to have on hand for the dressing in this recipe and as a breakfast/snack option.
Store-bought nut milks often contain thickening agents, preservatives and sweeteners- lot’s of Whole 30 no-no’s! If you don’t already make your own, this. is the perfect time to get in the habit. It will save you money in the long run and taste better. This recipe is made using an Almond Cow nut milk machine (you can use code ALLTHEVERDURE for $15 off and free shipping!) which makes the process super easy. Note that this recipe calls for vanilla extract, which would have to be eliminated or substituted with vanilla bean powder to be Whole 30 compliant.
This is another great warming salad option! You can make the cauliflower and tahini on it’s own as a side dish or make it a meal by serving it on a salad, as the recipe calls for. Tahini is a deliciously creamy and Whole 30 approved condiment. You’ll want to make extra dressing to use on other veggies, salads and even as a dip!
My typical snacks are almost all no-nos on Whole 30, especially the ones I put together snack boards with (chickpea hummus, store-bought chips, cheese, crackers, etc.). This dip is a tasty snack to have on hand and would make a great addition while entertaining during your Whole 30 stint! I love it paired with roasted veggies and homemade chips! Try thinly slicing potatoes or another root veggie to get your chip and dip fix while avoiding the bagged ones.
What I thought was a “no smoothie” rule held me back from doing Whole 30 for a while, until I realized what was behind it. The program discourages smoothies for 2 reasons: 1. They can be fruit bombs packed with sugar 2. Drinking food is not the same as eating it. I figured this veggie packed smoothie bowl, eaten with a spoon, is the perfect way to “do a smoothie” if you are going to while on Whole 30! Again, note that this recipe calls for vanilla extract, which would have to be eliminated or substituted with vanilla bean powder to be Whole 30 compliant. You could also try using raw cacao powder instead, since that is also allowed.
I find that often when I am craving dessert, it’s actually a sign that my body needs something in desserts besides sugar. Chocolate, fat, fruit- these are some common ingredients that have important benefits our bodies in fact need. Making a cup of something rich, nutrient dense, chocolatey and a little sweet is the perfect way to end the evening instead of your after dinner dessert while doing Whole 30.
I know what you’re thinking- tomato sauce on Whole 30? But I can’t eat pasta! Well friend, there is a lot we can do with tomato sauce during this 30 days! One idea pictured at the bottom of the recipe is to put it over meatballs and greens like broccoli rabe. You could also make a chicken parm with a Whole 30 compliant nut cheese, which would be super tasty! For vegetarians, try enjoying it over zucchini noodles by spiralizing a zucchini or finding them in the prepared produce section of the store.
This is another Whole 30 compliant dip that is a great snack option with raw veggies or homemade chips! You could also add a scoop to a salad or on top of a piece of chicken- so tasty! Because of the lime juice, it doesn’t brown quickly like a sliced avocado, so you can prep a few days worth and store in an airtight container like a mason jar in the fridge.
This soup is one of my favorites for winter! Bone broth is super nourishing and great for building immunity. I love adding a crunch and some greens to make it a meal by topping it with some roasted Brussel sprout leaves. Other Whole 30 approved soup topper ideas are: avocado, Whole 30 compliant nut milk cheese, hemp seeds and coconut yogurt.
My Favorite Whole 30 Compliant Products:
Primal Kitchen Avocado Oil (use code ‘ALLTHEVERDURE’ for 10% off)
Primal Kitchen Caesar Dressing (use code ‘ALLTHEVERDURE’ for 10% off)
Primal Kitchen Unsweetened Ketchup (would be great with homemade baked fries! Use code ‘ALLTHEVERDURE’ for 10% off)
Primal Kitchen Mayo (will be using this to make Whole 30 crab cakes w/ almond flour! Use code ‘ALLTHEVERDURE’ for 10% off)
Almond Cow Nut Milk Machine (use code ‘ALLTHEVERDURE’ for $15 off + free shipping)
Fruit Bliss Dates (the only Whole 30 compliant “sweetener”)
Suncore Foods Cacao Nibs (raw cacao is the only compliant way to eat chocolate!)
Raw Almond Butter Packets (an easy Whole 30 compliant to go snack with fruit)
Osso Good Soup Delivery (if you don’t feel like making your own pureed soups!)
Vital Proteins Collagen Peptides (clean, Whole 30 approved protein powder)