Whole30 Dinner Recipes

Are you embarking on the Whole30 journey? Well done, you have made a wonderful decision. The Whole30 program is a very challenging one, and the very first step to overcoming that challenge is deciding to start the program. After you have made up your mind to embark on this journey, the next step is adequate planning.

The planning includes planning your meals for the next 30 days. You have to plan your Whole30 breakfasts, Whole30 lunches, Whole30 dinners, Whole30 desserts, and Whole30 snacks for the next 30 days. If you want to spice up things in your Whole30 menu, you have come to the right place.

We will show you how to make an easy Whole30 dinner with the best Whole30 dinner recipes. We will share with you some amazing Whole30 dinner ideas that you can use to make some delicious and nutritious Whole30 dinner for you and your family.

Whole30 Dinner Recipes

1- Perfect Roast Beef

Perfect Roast Beef

If you are looking for easy Whole 30 family dinner recipes, you should try this dinner idea. As complicated as roast beef might sound, it is very easy to make. This dinner recipe also consists of only limited ingredients.

Ingredients

  • Round roast – 4 pounds
  • Freshly ground black pepper – 1 teaspoon
  • Kosher salt – 1 teaspoon
  • Chopped fresh thyme leaves – 1 tablespoon
  • Minced garlic – 3 cloves
  • Extra-virgin olive oil
  • Freshly chopped rosemary – 1 tablespoon

Preparation

Leave the roast open and exposed to room temperature for about one to two hours. Preheat your oven to about 450 degrees Fahrenheit. Add the rosemary, garlic, salt, pepper, thyme, and oil to a bowl and mix.

After mixing, rub it all over the roast and place it in a roasting pan. Roast it for about 15 minutes and then bring the heat down to 325 degrees Fahrenheit. Leave it roast for 1 hour 45 minutes to 2 hours. Take it off the oven and allow it to cool a bit before serving.

2- Grilled Salmon with Lemony Asparagus

Grilled Salmon with Lemony Asparagus

If you have been having trouble grilling fish in the past, you should try this recipe, as the addition of lemony asparagus makes the process a breeze. The grilling will be done in foil packs, which would help to keep the fish in one piece.

Ingredients

  • Skin-on salmon fillets – 5 ounces
  • Trimmed asparagus spears – 20
  • Freshly ground black pepper
  • Kosher salt
  • Torn fresh dill, for garnishing
  • Butter – 4 tablespoons

Preparation

Get two pieces of foil and keep them on a flat surface. Put five asparagus spears on them and top with a salmon fillet, 2 slices of lemon, and 1 tablespoon of butter. Wrap it loosely. Repeat the process until you exhaust all the ingredients, which means you have multiple packets.

Set the grill to high heat, add the packets of foil, and grill for about 12 minutes or until the asparagus is soft and salmon is cooked through. Once it is ready, garnish it with dill and serve.

3- Extra Veggie Beef Chili

Extra Veggie Beef Chili

This Whole30 dinner is packed with healthy and colorful veggies. It also contains many nutrient-dense ingredients to ensure your body gets exactly what it needs. The prep and cook time of this meal is about one hour, making it the perfect Whole 30 family dinner recipe.

Ingredients

  • Ground beef – 1 pound
  • Paprika – 1 teaspoon
  • Oregano – 1 teaspoon
  • Cumin – 1 tablespoon
  • Chili powder – 2 to 4 tablespoons
  • Tomato paste – 2 tablespoons
  • Seeded and minced jalapeno – 1
  • Sweet potato – 1 large (diced to half an inch)
  • Green bell pepper – 1 medium (diced to half an inch)
  • Red bell pepper – 1 medium (diced to half an inch)
  • Celery – 2 stalks (diced to half an inch)
  • Large sweet onion – 1 (diced to half an inch)
  • Olive oil – 2 tablespoons

Preparation

Heat your oven to mid-high heat. Add oil to a skillet and allow it to shimmer. Add bell peppers, celery, and onion and stir to coat in the fat. Cook for about 10 minutes or until the onions turn translucent and veggies become tender. Add the ground beef and break it up into pieces with a wooden spoon. Cook for about five minutes or until the beef losses its pink color.

Add garlic, tomato paste, salt, jalapeno, paprika, oregano, cumin, and chili powder. Use the wooden spoon to stir it until the veggies mix with the tomato paste and the spices are very fragrant and toasted, about two minutes. Add the diced sweet potato, beef broth, and crushed tomatoes and stir together. You can also add a bay leaf to the mix.

Increase the heat for the liquid to boil. Once it boils for a few minutes, reduce the heat and simmer for about 40 minutes or until the flavors are melded and chili is thick. To prevent scalding, stir occasionally.

Taste for seasoning and flavor and simmer for a little more time if they have not developed fully. You can add a little salt if needed. Pour it into a bowl and use your favorite topping to garnish.

4- Steal Bites with Sweet Potatoes

Steal Bites with Sweet Potatoes

If you have not tried this Whole30 dinner recipe before, you have been missing a lot. This Whole30 steak bites with pepper and sweet potatoes are very delicious, and you will return for more over and over again. It is highly nutritious meal to add to the Whole30 menu, and very easy and quick to make.

Ingredients

  • Flat iron steal – 1 pound (dice into one-inch pieces)
  • Sweet potato – 1 large (dice into one-inch pieces)
  • Fresh chopped cilantro – 2 tablespoons
  • Cracked black pepper – 2 teaspoons
  • Coconut aminos – 2 tablespoons
  • Thinly sliced green onions – 4
  • Seeded and diced bell pepper – 2
  • Minced garlic – 2 cloves
  • Olive oil – 3 tablespoons
  • Kosher or sea salt – 1 tablespoon

Preparation

After dicing, put the sweet potatoes in a bowl (microwave safe). Drizzle one teaspoon of salt on it and cover it with a plate. Microwave it for about 5 minutes or until it is a bit tender. If you can pierce the potato with the tip of your knife with very little resistance, then it is ready. Avoid overcooking them at this stage.

Add two tablespoons of olive oil to a large frypan and heat over high heat. Allow it to shimmer add the steak in one layer. Cook for about 10 minutes or until the steak pieces are browned (turn them every 2 minutes). Take them off the pan and set them aside.

Add the remaining olive oil to the pan and add the potatoes. Cook for about 5 minutes or until browned. Add garlic to the center of the pan and stir for about one minute, until fragrant. Add the scallions, bell pepper, and toss the potatoes. Stir for 4 minutes, until the bell pepper is a bit soft. Add the steak and its juices back to the frypan. Pour in the coconut aminos and mix all the ingredients. Cook for one to two minutes.

Add the cilantro and pepper. Take it off the heat. If you want, you can top it with more fresh cilantro. Serve right away.

5- Thai Chicken with Spicy Sauce

Thai Chicken with Spicy Sauce

Thai Chicken with Spicy Peanut Sauce is one of the favorite Whole30 dinner recipes of many people. This quick recipe is very easy to make, as you can make it in less than 30 minutes.

Ingredients

  • Skinless, boneless chicken breasts – 1.25 pounds (cut into bite-size pieces)
  • Chopped cilantro – ½ cup
  • Sesame seeds – 1 tablespoon
  • Thinly sliced red bell pepper – 1
  • Thinly sliced yellow bell pepper – 1
  • Shredded carrots – 1 cup
  • Spiralized zucchini – 3 medium sizes
  • Black pepper – ½ teaspoon
  • Salt – ½ teaspoon
  • Olive oil – 2 tablespoons
  • Crushed red pepper flakes – ¼ teaspoon
  • Sesame oil – 1 tablespoon
  • Coconut aminos – 6 tablespoons
  • Juice of half a lime
  • Sunflower butter – ¼ cup
  • Fresh ginger (finely grated) – 1 tablespoon
  • Minced garlic – 2 cloves
  • Medjool date (chopped) – 1

Preparation

Pour the chopped date into a glass cup and add ¼ cup of water. Microwave it for about one minute. Use a fork to mash the dates on the wall of the cup. Add the crushed red pepper, salt sesame oil, lime juice, ginger, coconut aminos, sunflower butter, and garlic to a bowl, mix properly, and set aside.

Add one tablespoon of olive oil to a large frying pan and heat over mid-high heat. Add the chicken and season with pepper and salt. Cook for about 8 minutes: flip halfway through. Take the chicken off the pan and set it aside. Add the remaining olive oil to the frypan and add bell peppers, carrots, and zucchini.

Stir and let it cook for about two minutes until the veggies are warm and soft a bit. Take the pan off the heat, add peanut sauce and chicken – toss to evenly coat. Garnish it with cilantro and sesame seeds and serve.

6- Coconut Cauliflower Rice and Mango Chicken

Coconut Cauliflower Rice and Mango Chicken

If you are looking for a high-protein Whole30 dinner recipe, this is a great option to consider. This Whole30 dinner is flavorful, and it is also paleo-friendly. It takes only 30 minutes to prepare.

Ingredients

For the Chicken

  • Chicken breast – 8 ounces (pat dry and cut into 1-inch cubes)
  • Tapioca flour – 3 tablespoons
  • Pepper and salt

For the Sauce

  • Coconut oil – 2.5 tablespoons
  • Tapioca flour – 1 tablespoon
  • Mango juice or Orange Mango – ¾ cup
  • Garlic (minced) – 1 teaspoon
  • Fresh ginger (minced) – 1.5 teaspoons
  • Habanero pepper (minced) – ½ teaspoon

For the Cauliflower Rice

  • Unsweetened coconut flakes – 2 tablespoons
  • Cauliflower (cut into bite-sized pieces) – 3 cups
  • Coconut oil – 2 teaspoon

For Garnish

  • Diced green onion
  • Cilantro (roughly chopped)
  • Toasted sesame seeds
  • Large mango (cut into cubes) – 1/2

Preparation

To make the sauce, add 1.5 teaspoons of coconut oil (for the sauce) to a medium pot. Put the pot over medium heat and add habanero pepper, garlic, and ginger. Cook for about a minute, until fragrant. Pour in the remaining coconut oil, coconut aminos, and juice. Increase the heat to high heat and bring the liquid to boil.

Once it starts boiling, put the tapioca flour in a bowl, add two teaspoons of the boiling water to the bowl, and stir until smooth. Stir constantly and pour it into the sauce, cook for two minutes. After boiling for two minutes, reduce the heat and simmer, stirring frequently for about 8 minutes or until the sauce reduces by a quarter. Take it off the heat and pour it into a bowl to thicken and cool.

To make the chicken, put the tapioca flour in a Ziploc bag and add pepper and salt to the cubed chicken to season. Put the chicken in the bag with the tapioca flour and shake until they are all coated evenly in the flour. Heat one tablespoon of coconut oil in a frypan over mid-high heat. Pour the chicken into the pan and cook for three minutes or until golden brown. If the pan cannot contain all the chicken, do it in batches – avoid overcrowding the pan.

Once the chicken is ready, take it off the pan and put it on a plate lined with a paper towel to remove the excess oil. Next, put the cauliflower into a blender or food processor and blend to break down the particles. Add two tablespoons of coconut oil to a large frypan and heat over mid-high heat. Add the coconut flakes and cauliflower, and cook for two to three minutes or until golden brown.

Reduce the heat and cover the pan for about five minutes or until the cauliflower is a bit soft. Pour the mango and chicken cubes in the sauce bowl and mix until coated evenly. Share the cauliflower and chicken on two plates and garnish with sesame seeds, green onion, and cilantro, enjoy.

Wrapping Up

Your Whole30 journey can be fun and exciting when you know how to spice it up. Eliminating some of your favorite food groups does not mean you have to eat boring foods for the next 30 days. Those are some of the most amazing, nutritious, and delicious Whole30 dinner recipes that you can use to spice up your Whole30 meal plan. These recipes will provide you with all the nutrients, vitamins, and minerals you need to live a healthy and active life.  

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