It's no secret that what you eat can mess with your body in big ways, from skin issues and gut woes to body aches and seasonal sniffles. Maybe this year you even resolved to find out what in your diet is really bothering you. If so, you've probably heard of Whole30, a popular elimination diet designed to do just that. (Here's what happened when one writer tried Whole30 for herself.)
But cooking under a bunch of new dietary restrictions can be tricky—and also tiring when you're already busy. Enter The Whole30 Cookbook from Melissa Hartwig, cocreator of Whole30. Whether you're trying the program or just looking for delicious, clean-eating recipes, here are 5 meals from her book that'll make your weeknights taste better.
Recipes excerpted from THE WHOLE30 COOKBOOK © 2016 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
1. Scrambled Egg Breakfast Tacos with Quick Cider-Chipotle Breakfast Sausage
Spicy, smoky sausage and creamyscrambled eggs are tucked into tender butter head lettuce leaves and topped with pico de gallo or hot sauce—and avocado and cilantro, if you like. They may be "breakfast" tacos, but they taste just as good at dinner.
SERVES4
PREP: 15 minutes
TOTAL: 30 minutes
SAUSAGE
¼ c apple cider
1 tsp kosher salt
1 tsp ground chipotle chile
1 tsp dried sage, crushed, or 1 tablespoon finely chopped fresh sage
½ tsp dried thyme, crushed
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 lb ground pork
EGGS
1 Tbsp clarified butter or ghee
8 lg eggs
12 leaves butter lettuce
Whole30-compliant pico de gallo or hot sauce
Chopped avocado (optional)
Fresh cilantro leaves (optional)
MAKE SAUSAGE:
COMBINEall ingredients except the pork in large bowl.
ADDground pork and use hands to thoroughly mix in seasonings.
COOKover medium-high heat in large skillet until browned, using wooden spoon to break up meat into small pieces as it cooks.
USEslotted spoon to transfer sausage to bowl.
POUR off any fat remaining in skillet and wipe out skillet.
MAKE EGGS:
HEATsame skillet over medium heat and add butter.
WHISKeggs in medium bowl just until yolks are broken.
POUReggs into skillet and cook, stirring often, until they reach the desired doneness. Season with salt and black pepper to taste.
DIVIDEsausage and eggs among lettuce leaves. Top with pico de gallo and, if desired, avocado and cilantro.
MORE: 10 Totally Clean Ways To Eat Breakfast For Dinner
2. Italian Meatball Soup
FROM MELISSA JOULWAN OF WELL FED
This soup serves up all the bold, familiar tastes of pizza, without the food hangover! And don't be put off by the longish ingredients list. When those herbs and spices come together with tomatoes, you've got instant pizza flavor. But thanks to the Swiss chard, every warm, comforting bowl is also packed with nutrition. Feel free to swap in other leafy greens; spinach, escarole, kale, and collard greensare all good choices.
SERVES 5
PREP: 20 minutes
TOTAL: 45 minutes
1 Tbsp extra virgin olive oil, plus more for drizzling
1 med sweet onion, diced
1 Tbsp Whole30-compliant tomato paste
3 cloves garlic, minced
½ tsp oregano, crushed
½ tspbasil, crushed
½ tspparsley
¼ tsp salt
⅛ tsp granulated garlic
⅛ tsp onion powder
Pinch of red-pepper flakes
4 c Whole30-compliant chicken or pork broth
1 can (28 oz) or 2 cans (14.5 oz each) Whole30-compliant fire-roasted diced tomatoes
1 bunch Swiss chard, stemmed and leaves cut into 1" strips (see Tip)
1 pkg pork meatballs or 28 homemade pork meatballs
Handful of fresh basil, minced
HEATolive oil in large pot over medium heat 2 minutes.
ADDonion and cook, stirring, until soft and translucent, 8 to 10 minutes.
ADDtomato paste, minced garlic, oregano, dried basil, parsley, salt, granulated garlic, onion powder, and red-pepper flakes.
COOK until tomato paste darkens, about 2 minutes.
ADDbroth, tomatoes (with juice), chard, and meatballs.
RAISEheat to high and bring to a boil.
REDUCEheat to medium and simmer until soup is heated through and chard is wilted and just tender, about 10 minutes.
LADLEsoup into bowls and sprinkle with fresh basil and a drizzle of extra virgin olive oil to serve.
TIP: To prepare chard for cooking, swish leaves in several changes of cool water to remove sand and grit; shake to lightly dry. Remove and discard center ribs and then slice leaves.
3. One-Pan Herb-Crusted Roasted Salmon with Roasted Broccoli Steaks
A head of broccoli sliced lengthwise is transformed into gorgeous green "steaks" with which the salmon is roasted—all together in one pan for easy cleanup. As you are slicing the broccoli, save any florets that fall away for a stir-fry or salad, or simply eat them as a snack.
SERVES 2
PREP: 15 minutes
TOTAL: 40 minutes
½ c fresh basil
½ c fresh parsley
6 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1 tsp salt
1 tsp black pepper
½ tsp grated lemon zest
¼ c almond flour
2 salmon fillets (6 oz each)
3 small heads broccoli, stems attached (about 1 lb total)
½ c sliced almonds, toasted
HEAToven to 400°F.COMBINEbasil, parsley, 4 Tbsp of the oil, lemon juice, ½ teaspoon of the salt, ½ teaspoon of the pepper, and lemon zest in blender or food processor.
COVERand pulse until smooth. Pour herb mixture into bowl and stir in almond flour.
PLACEsalmon in large roasting pan or on rimmed baking sheet.
PACKherb mixture on top of each fillet.
TRIMbroccoli stems to about 3 inches below florets.
SLICEbroccoli heads lengthwise into 1"-thick slabs (two or three slabs per head), cutting from bottom of stems through crown to preserve shape of broccoli.
BRUSH both sides of each broccoli slice with the remaining 2 tablespoons olive oil and sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper.
ARRANGEbroccoli in single layer in pan around salmon and roast until salmon just barely starts to flake when pulled apart with fork and broccoli is lightly browned, turning broccoli once halfway through, 25 minutes.
SPRINKLEbroccoli with almonds before serving.
MORE: Do You Have The Gene That Makes You Hate Broccoli?
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4. Chicken Marbella and Sautéed Kale
This gorgeous dish, inspired by one of the most popular recipes from the classic Silver Palate Cookbook, hits a whole host of complementary flavors. It gets sweetness from dates, saltiness and piquancy from olives and capers, sourness from vinegar—plus the piney astringency of rosemary. It's simple enough to make on a weeknight but impressive enough for company, especially with everything arranged on top of a bed of bright green kale.
SERVES 4
PREP: 15 minutes
TOTAL: 55 minutes
CHICKEN
4 lg bone-in chicken thighs (1 to 1¼ lb total)
¼ tsp salt
⅛ tsp black pepper
1 Tbsp extra virgin olive oil
1 c pitted dates, halved
½ c pitted kalamata olives, drained
2 med shallots, thinly sliced
½ c Whole30-compliant chicken broth
2 Tbsp red wine vinegar
2 Tbsp capers, rinsed and drained
2 sprigs fresh rosemary
KALE
1 Tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
2 bunches kale, stemmed and leaves chopped (about 16 c)
½ c Whole30-compliant chicken broth
Chopped fresh parsley (optional)
MAKE CHICKEN:
HEAToven to 400°F.
SEASONchicken with salt and pepper.
HEATolive oil over medium-high heat in large ovenproof skillet.
ADDchicken and cook until skin is browned, turning once, 5 minutes.
REMOVEskillet from heat. Add dates, olives, shallots, broth, vinegar, capers, and rosemary and transfer skillet to oven.
ROAST, uncovered, until internal temperature of chicken is 165°F and meat is no longer pink, 25 to 30 minutes.
MAKE KALE:
HEATolive oil in large skillet over medium heat while chicken roasts.
ADDgarlic and cook, stirring, until fragrant, about 30 seconds.
ADDkale and broth and stir to combine.
COVERand cook until wilted, about 5 minutes.
UNCOVER and cook, stirring frequently, until all liquid has evaporated, 2 to 3 minutes. Season with salt and pepper to taste.
ARRANGEchicken, olives, and dates on top of kale on serving platter.
DRIZZLEwith pan juices. Sprinkle with parsley, if desired, and serve.
MORE: Red-Wine Portabello Stew With Kale
5. Seared Scallops with Cauliflower-Parsnip Puree
FROM KIRSTEN BUCK OF BUCK NAKED PALEO
This recipe is one that I've been making for years. It was inspired by a Spanish tapas dish I had while traveling. It is simple, yet so rich in flavor—it truly melts in your mouth. If you want to impress dinner guests, this is how you do it—just double the recipe.
SERVES 2
PREP: 15 minutes
TOTAL: 35 minutes
PUREE
3 c cauliflower florets
2 medparsnips, peeled, trimmed, and chopped (about 1 c)
½ c Whole30-compliant chicken broth
¼ c full-fat coconut milk
2 Tbsp ghee or clarified butter
SCALLOPS
10 lg scallops
1 Tbsp extra virgin olive oil
1 Tbsp ghee or clarified butter
2 to 3 slices crisp-cooked prosciutto
Capers, rinsed and drained (optional),chopped fresh dill, for serving
MAKE PUREE:
POUR 1 inch of water into pot fitted with steamer basket and add cauliflower and parsnips.
COVERand bring to a boil.
REDUCEheat and steam until vegetables are fall-apart soft, 15 minutes.
TRANSFERvegetables to blender.
ADDbroth, coconut milk, and ghee.
BLEND until smooth. Season with salt and pepper to taste.
MAKE SCALLOPS:
RINSEscallops; pat dry with paper towels.
LIGHTLY season scallops with salt and pepper.
HEATlarge cast-iron skillet over high heat 1 minute.
ADDolive oil and ghee and heat until barely smoking, about 30 seconds.
USING tongs, place scallops in skillet, seasoned side down, making sure scallops are not touching.
SEARscallops, turning once, until each side develops ¼"-thick golden crust and centers are translucent, about 90 seconds per side.
DIVIDEpuree between two shallow bowls.
TOP with scallops and garnish with prosciutto, capers (if using), and dill.
