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News flash: It’s almost January, and that means New Year’s resolutions out the wazoo—most of them having to do with food. Instead of a typical crash-diet, consider trying a new eating plan on the first of the year: The Whole30. It’s a—you guessed it!—30-day program created by this week’s featured foodie, Melissa Hartwig. In addition to launching a new book this month, Melissa is sharing her favorite Whole30-approved recipes with us! So grab a copy, bookmark these 11 recipes, and try it this January.
Lug out your cast-iron skillet and get ready for the best eggy breakfast, lunch, or dinner (seriously!). With sautéed veg and jammy eggs, this dish would be just as welcomed by a crowd of brunch guests as it would by your dinner date.
Think you can’t do chicken wings on a diet? Think again. And while you’re at it, make this creamy herb version of the classic bar snack. Make your own ranch (or use an approved bottled version) and stock up on the napkins—you’re going to need more than a few.
A pan full of these Thai-inspired chicken meatballs and a fork is pretty much all we need tonight. The coconut milk and ginger sauce has a little funk thanks to fish sauce and gives the meat a richer flavor. We’re ready to pile these bad boys on a bed of greens and get munching. Pad Thai who?
This five-minute prep (!) dish is about to be your new weeknight go-to din, whether you’re doing Whole30 or not. Mix that jar of salsa verde you’ve had in your cabinet forever into a slow cooker with chicken and chiles, then serve with cauliflower or your favorite creamy veg.
Heat up your slow cooker and load it with meaty short ribs covered in a garlic-sesame marinade. Serve with steamed greens or asparagus—it’s like ordering Chinese takeout, but so much better, because you made it yourself.
This warming soup somehow manages to be way satisfying without loading you down. Plus, the best thing about it is how long it lasts: Make a big batch on Sunday night for dinner, then feast on the leftovers for lunch all week.
Brisket might be our favorite cozy dinner. And when made in a slow cooker, there’s no need to leave the oven on for five hours. Whether you pull apart the meat alongside a salad or tender sautéed veggies tonight, you just better hope you have enough leftovers for tomorrow.
So what if you can’t have the tortillas this month; this chicken soup blends all the classic flavors of this cheesy, tortilla-chip-y soup into a Whole30-approved meal you’ll want seconds (and then thirds) of.
Sweet potato toast is the closest thing to bread on Whole30, so naturally we’re big fans of the stuff. As for toppings, we’re partial to any smear, be it avocado, lox, sausage, or (our fave) a fat poached egg.
This riff on surf-and-turf is ready in just 20 minutes—helllllo, weeknight dinner. (For what it’s worth, we’re into quick and easy on weekends too.) As for sausage flavor, get creative: chicken-apple! smoky chorizo! fennel and onion! Don’t worry, we’ll try them all.
Sweet potatoes to the rescue! This time, we’re piling them high with enchilada fixin’s: beef, tomato, and spices galore. This smoky tater is sweet and warm and way too tasty to feel like you’re missing out on tortillas.
Melissa Hartwig is the co-creator of the original Whole30 program. A certified sports nutritionist, she specializes in helping people change their relationship with food and create life-long, healthy habits. For more from Melissa and the Whole30 team, follow them on Instagram, Facebook, and Twitter.