#whole30dinner

A delicious Paleo twist on classic coconut shrimp, this recipe omits eggs to make it Whole30 compliant. Crispy coconut coating with succulent shrimp makes for a delightful dish.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup shredded unsweetened coconut. 1/2 cup almond flour. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup coconut oil, melted.

Instructions: Set oven temperature to 400F 200C. Combine the shredded coconut, almond flour, paprika, garlic powder, salt, and black pepper in a shallow bowl. Each shrimp should be dipped in the melted coconut oil before being coated in the coconut mixture and gently pressed to cling. The coated shrimp should be put on a parchment paper-lined baking sheet. Bake for 12 to 15 minutes in a preheated oven, or until the coconut coating is crispy and golden brown and the shrimp are cooked through. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and healthful take on traditional pad Thai are these Whole30 Chicken Pad Thai Bowls. This paleo recipe, which is full of vegetables, tender chicken, and a delicious almond butter sauce, is ideal for a Whole30 or paleo-friendly supper.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 medium zucchinis, spiralized into noodles. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 2 cloves garlic, minced. 2 tablespoons coconut oil. 1/4 cup cashews, chopped. 2 green onions, chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons coconut aminos. 1 tablespoon almond butter. 1 tablespoon lime juice. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste.

Instructions: In a small bowl, mix together the coconut aminos, almond butter, lime juice, and red pepper flakes to make the sauce. Set aside. Heat the coconut oil in a large skillet over medium-high heat. Add the sliced chicken breasts to the skillet and cook until they are no longer pink in the center, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside. In the same skillet, add minced garlic, sliced bell pepper, and julienned carrots. Saut for 2-3 minutes until the vegetables start to soften. Add the spiralized zucchini noodles to the skillet and saut for an additional 2-3 minutes until they are tender but not overcooked. Return the cooked chicken to the skillet, pour the sauce over the ingredients, and toss everything together until well coated. Cook for an additional 1-2 minutes to heat everything through. Season with salt and pepper to taste. Divide the chicken pad Thai mixture into bowls, garnish with chopped cashews, green onions, and fresh cilantro. Serve hot and enjoy your Whole30 Chicken Pad Thai Bowls!

Prep Time: 15 minutes

Cook Time: 15 minutes

An excellent, Whole30-compliant version of the traditional Shepherd's Pie that is also Paleo. This recipe calls for a creamy cauliflower mash in place of traditional mashed potatoes.

Ingredients: 1.5 lbs ground beef or ground turkey. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 cup mushrooms, sliced. 1 tsp salt. 1/2 tsp black pepper. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 cup tomato paste. 1 cup beef or chicken broth. 2 cups cauliflower florets. 2 tbsp ghee or coconut oil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Set the oven temperature to 375F 190C. Brown the ground beef or turkey in a big skillet over medium heat. If needed, trim off any excess fat. To the skillet, add the chopped celery, carrots, onions, garlic, and mushrooms. Cook the vegetables until they are tender, about 5 to 7 minutes. Add salt, black pepper, dried thyme, and dried rosemary to the mixture to season it. After adding the tomato paste, cook for a further two minutes. Add the beef or chicken broth and simmer until the mixture thickens slightly, about 10 minutes. Steam the cauliflower florets until they are tender while the filling is simmering. After that, put them in a food processor with coconut oil or ghee and process until smooth. To taste, add salt and pepper for seasoning. Spoon the mixture of meat and vegetables into a baking dish. Evenly cover the top with the cauliflower mash, smoothing it out. Bake for 25 to 30 minutes, or until the top begins to lightly brown, in a preheated oven. Before serving, sprinkle some freshly chopped parsley on top. Savour your Shepherd's Pie, Paleo Whole30 style!

Prep Time: 20 minutes

Cook Time: 45 minutes

A refreshing and flavorful Paleo chicken salad featuring the sweetness of strawberries and the freshness of basil, perfect for a Whole30-compliant, gluten-free meal.

Ingredients: 2 chicken breasts, cooked and shredded. 1 cup strawberries, sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup red onion, finely diced. 1/4 cup paleo mayonnaise. 2 tablespoons balsamic vinegar. 1 tablespoon extra virgin olive oil. Salt and pepper, to taste.

Instructions: Add the diced red onion, chopped basil, sliced strawberries, and shredded chicken to a large mixing bowl. Blend the olive oil, balsamic vinegar, and paleo mayonnaise thoroughly in a small bowl. After pouring the dressing over the chicken mixture, toss to coat everything completely. To taste, add salt and pepper for seasoning. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes