#whole30approved

These Spicy Coconut Shrimp are a tasty mix of soft shrimp marinated in a tasty coconut and spice mix and then quickly cooked to perfection. They are Paleo, Whole30, gluten-free, and dairy-free, so they're a great choice for a healthy meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup coconut milk. 2 tbsp coconut aminos. 2 tbsp lime juice. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 2 tbsp coconut oil. Fresh cilantro for garnish.

Instructions: Put lime juice, garlic, ginger, paprika, cayenne pepper, salt, and pepper in a bowl. Add the coconut milk and coconut aminos. Put the shrimp in the marinade, toss it around to coat, and set it aside for at least 30 minutes. In a pan, heat the coconut oil over medium-high heat. Take the shrimp out of the marinade and shake off the extra. In the pan, cook the shrimp for two to three minutes on each side, or until they are pink and done. Add fresh cilantro on top and serve hot.

Prep Time: 40 minutes

Cook Time: 6 minutes

These BBQ Meatballs Stuffed Potatoes are a perfect combination of savory meatballs and sweet, tender sweet potatoes. It's a hearty and satisfying Paleo and Whole30 compliant meal that's packed with flavor.

Ingredients: 4 medium-sized sweet potatoes. 1 pound ground beef. 1/2 cup finely chopped onion. 1/4 cup almond flour. 1/4 cup coconut aminos. 2 tablespoons tomato paste. 1 tablespoon apple cider vinegar. 1 tablespoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper adjust to taste. 1/4 cup compliant BBQ sauce. Fresh chopped parsley for garnish optional.

Instructions: Preheat your oven to 400F 200C. Wash and dry the sweet potatoes, then prick them with a fork in a few places. Place them on a baking sheet and bake for about 45-50 minutes, or until they are tender when pierced with a fork. While the sweet potatoes are baking, prepare the meatballs. In a large mixing bowl, combine ground beef, chopped onion, almond flour, coconut aminos, tomato paste, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix until well combined. Form the mixture into meatballs, about 1-2 inches in diameter. Heat a skillet over medium heat and cook the meatballs until they are browned on all sides and cooked through, approximately 10-12 minutes. You can also use an oven-safe skillet to finish cooking them in the oven for an additional 5-7 minutes at 400F 200C if needed. Once the sweet potatoes are done baking, allow them to cool slightly, then slice them open lengthwise and fluff the insides with a fork. Place 2-3 meatballs inside each sweet potato, drizzle with compliant BBQ sauce, and garnish with fresh chopped parsley if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 60 minutes

You can make these Instant Pot Keto Smothered Pork Chops without adding any carbs. They are also paleo, keto, and whole30-friendly. After the pork chops are seared to perfection, they are covered in a creamy spinach sauce that has herbs that smell great.

Ingredients: 4 thick-cut pork chops. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 cup heavy cream. 2 tablespoons Dijon mustard. 2 cups baby spinach.

Instructions: Season pork chops with salt and pepper. Turn on Instant Pot to saut mode and heat olive oil. Sear pork chops until golden brown on both sides, then set aside. Add sliced onion and garlic to Instant Pot, saut until softened. Pour in chicken broth, scraping the bottom of the pot to deglaze. Stir in thyme and rosemary. Return pork chops to Instant Pot, close lid, and set to high pressure for 10 minutes. Once done, perform a quick release, then remove pork chops and set aside. Stir in heavy cream and Dijon mustard into the sauce, then add baby spinach. Let spinach wilt in the sauce for a couple of minutes. Serve pork chops smothered with the creamy spinach sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Spicy Pork Meatballs and Sesame Noodles Salad is a delicious and satisfying Paleo and Whole30-compliant dish. The spicy pork meatballs are paired with sesame-infused zucchini noodles and a flavorful dressing, creating a perfect combination of flavors and textures.

Ingredients: 1 lb ground pork. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tsp red pepper flakes. 1 tsp salt. 1/2 tsp black pepper. 2 tbsp coconut aminos. 2 zucchinis, spiralized into noodles. 1/4 cup coconut oil. 2 tbsp sesame oil. 2 tbsp tahini. 2 tbsp apple cider vinegar. 1 tbsp coconut aminos. 1 tsp honey optional for Whole30. 2 cups mixed greens. 1/4 cup chopped fresh cilantro. 1/4 cup sliced green onions. 1/4 cup chopped cashews.

Instructions: In a bowl, combine ground pork, minced garlic, minced ginger, red pepper flakes, salt, black pepper, and 2 tbsp coconut aminos. Mix well and form into meatballs. Heat coconut oil in a skillet over medium-high heat. Add the meatballs and cook until browned and cooked through, about 8-10 minutes. In a separate bowl, whisk together sesame oil, tahini, apple cider vinegar, 1 tbsp coconut aminos, and honey if using. In a large salad bowl, toss the spiralized zucchini noodles with the dressing. Add the mixed greens and toss to combine. Divide the salad among serving plates and top with the cooked pork meatballs. Garnish with fresh cilantro, sliced green onions, and chopped cashews. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes