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Whole30

Fish en Papillote
PescatarianWhole30

Fish en Papillote

by Reed Dunn

Recipe updated to include new photography, preparation and variations.

Meals made with little cleanup are always a hit, and that’s certainly the case with Fish en Papillote. Papillote translates to paper envelope, and this cooking style is most associated with French cooking. But even with a fancy name, this dish is simple to execute and offers a great deal of flexibility.

Parchment paper is used to create the envelope in which fish (most commonly) is cooked alongside veggies and herbs and spices. This technique is simple to master for today’s home cook and is a go-to Whole30 favorite of mine.

Simply layer a filet of fish in the middle of a large piece of parchment, season with olive oil, salt and pepper. Add in some citrus slices and pack in a serving of fresh vegetables – I used green beans and cherry tomatoes for this salmon version – before sealing up the packet and baking.

The fish and veggies will steam in the Papillote, and dinner is served in minutes.

Some other great combinations include:

  • Mahi Mahi with asparagus and capers
  • Cod with sliced zucchini and cherry tomatoes
  • Halibut with peppers, onions and olives

No matter what combination you choose, this healthy preparation is certain to save you time in the kitchen.

Fish en Papillote

Fish en Papillote

Recipe updated to include new photography, preparation and variations. Meals made with little cleanup are always a hit, and that’s certainly the case with Fish en Papillote. Papillote translates to… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 5 voted )

Ingredients

  • 4 filets (4 to 6 ounces each) salmon, cod or the fish of your choice
  • ½ to ¾ pound green beans, trimmed
  • 1 cup halved cherry tomatoes
  • 1 lemon, sliced into thin rounds
  • ¼ cup olive oil
  • Kosher salt
  • Black pepper
  • ¼ cup fresh herbs (I used dill, parsley and basil.)

Instructions

Preheat oven to 425 degrees F. Cut four pieces of parchment paper, each about 18 inches in length.

Crumple up a sheet of parchment and unfold, smoothing it back out. (Note: This will keep it from rolling up as you’re building the packets.

Place a filet of fish in the center of the paper. Drizzle with about 1 tablespoon and season with kosher salt and black pepper. Top with 2 or 3 slices of lemon.

Add 8 to 10 green beans to each side of the fish, along with a few halved cherry tomatoes. Drizzle on more olive oil and sprinkle with additional salt and pepper, as desired.

Bring the two sides of parchment – from the shorter width – up together and fold down to create a tight envelope. Then twist the paper on both edges to create a sealed packet.

Repeat until all 4 envelopes of fish and veggies are created.

Arrange packets on a large baking pan and place on the middle rack of preheated oven. Bake for 13 to 15 minutes, until fish is cooked through and flaky.

Carefully unfold the top of each paper packet, sprinkle with additional fresh herbs, and serve in opened paper on a plate.

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Sweet Potato Chili
Plant-Based Whole30VeganVegetarian

Sweet Potato Chili

by Reed Dunn

This recipe may contain affiliate links.

Fall is in full swing and this Sweet Potato Chili is a variation on the classic dish that was created to be Plant-Based Whole30 compatible. It’s a hearty one-pot wonder and will keep you warm and cozy all season long.

I never quite make a pot of chili the same way twice, so feel free to mix and match. Add other peppers, switch in your favorite canned beans, or use diced russet potatoes. The only key is to ensure you give the sweet potatoes a little head start on the cooking process – while cooking the onions – before adding in the beans and tomatoes.

Sweet Potato Chili

Sweet Potato Chili

This recipe may contain affiliate links. Fall is in full swing and this Sweet Potato Chili is a variation on the classic dish that was created to be Plant-Based Whole30… Print This
Serves: 6 to 8 Prep Time: Cooking Time:
Rating: 5.0/5
( 4 voted )

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 package (10 ounces) Abbot’s Butcher Plant-Based Ground “Beef” (or meat alternative of your choice)
  • 1 medium red onion, diced
  • 1 poblano pepper, diced
  • 1 red bell pepper, diced
  • 2 large sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
  • 2 cans (15.5 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted crushed tomatoes
  • 1 can (28 ounces) tomato puree
  • 2 cups water
  • 1½ teaspoons kosher salt
  • 3 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon oregano leaves
  • 1½ teaspoons ground cumin
  • 2 tablespoons lime juice (1 lime)
  • Sliced jalapeno and diced red onion (optional)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven, such as a Le Creuset. Crumble in Plant-Based Ground “Beef” and cook until browned, about 8 to 10 minutes. Remove and set aside.

Add 2 tablespoons olive oil into pot and turn to medium-high. Add in diced onion, peppers, sweet potatoes and salt. Cook for 7 to 8 minutes, until onions are translucent.

Reduce heat to medium and add cooked Plant-Based Ground “Beef” along with kidney beans, crushed tomatoes, tomato puree, water, chili powder, smoked paprika, garlic powder, oregano leaves and ground cumin.

Stir and bring to a simmer. Reduce heat and cook for 40 to 50 minutes, stirring occasionally. Add lime juice, taste and adjust seasoning, as needed.

Serve topped with sliced jalapeno and/or diced red onion, as desired.

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Roasted Butternut Squash Soup
Plant-Based Whole30VeganVegetarianWhole30

Roasted Butternut Squash Soup

by Reed Dunn

This favorite recipe has been updated to improve flavor and includes new photography.

Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients to play with in the kitchen. I love the changing seasons for many reasons, the first being the excitement of a fresh set of ingredients available in the produce department.

This Whole30-friendly Roasted Butternut Squash Soup is a great way to welcome fall, and this recipe is something that even the most novice cooks can knock out of the park. It’s great as a starter or to make as a main course, serving with a large salad or protein of your choice.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This favorite recipe has been updated to improve flavor and includes new photography. Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients… Print This
Serves: 8 Prep Time: Cooking Time:
Rating: 5.0/5
( 4 voted )

Ingredients

  • 3 lbs. butternut squash, diced (about 2 small squash)
  • 1 yellow onion, sliced
  • 4 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 1 tablespoons fresh sage, chopped (6 to 8 leaves)
  • 1 cup coconut milk
  • 2 to 3 cups vegetable broth
  • 4 tablespoons olive oil, divided
  • Chopped chives for garnish (optional)

Instructions

Preheat oven to 400 degrees F. Peel squash and scoop out seeds. Cut squash into 1-inch to 2-inch cubes.

Place cut squash on two large baking sheets. Drizzle with 1½ tablespoons olive oil each, season with salt and pepper. Roast in oven for 15 minutes. Use a spatula to flip squash, rotate pans and place back in the oven for 15 more minutes, or until squash is cooked through and starts to caramelize.

While squash is cooking, prepare onion, celery, garlic and sage.

Heat remaining olive oil in a large pot over medium heat. Once heated, add onion and cook until onions just begin to caramelize (about 20 minutes). Add celery and garlic, cook for 1 to 2 minutes, then add in 2 cups vegetable broth. Bring to a simmer.

Once mixture is simmering, add in roasted squash, sage and coconut milk. Bring back to a simmer and cook for about 5 minutes.

Use an immersion blender* to purée until smooth. For a thinner soup, add additional 1 cup vegetable broth. Taste and adjust salt and pepper, as needed.

Serve with chopped chives as garnish (optional).

*Alternatively, add all ingredients to a blender and run on low, until desired consistency is reached.

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Raspberry Lemon Sparkler
CocktailsMocktailsPlant-Based Whole30Whole30

Raspberry Lemon Sparkler

by Reed Dunn

Inspired by the height of raspberry season here in Seattle, this Raspberry Lemon Sparkler is a Whole30-friendly faux-jito of sorts — combining the bright red berries with fresh mint and fresh-squeezed lemon juice. It’s a refreshing mocktail that can be batch-made for a weekend brunch or a summer gathering.

Simply purée the ingredients together, stir in a quart of sparkling water and serve in a pitcher for a refreshing drink that’s pucker perfect without the crazy additives. You can easily double the fruit and have the fruit concentrate at the ready to stir up another pitcher. 

Raspberry Lemon Sparkler

Raspberry Lemon Sparkler

Inspired by the height of raspberry season here in Seattle, this Raspberry Lemon Sparkler is a Whole30-friendly faux-jito of sorts — combining the bright red berries with fresh mint and… Print This
Serves: 8 to 10 Prep Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • ¾ cup lemon juice (about 4 large lemons)
  • 1 pint raspberries
  • 10 to 12 mint leaves
  • 1 quart (33.8 ounces) soda water
  • Ice
  • Extra mint leaves and lemon slices for garnish

Instructions

Add lemon juice, 1 pint raspberries and 10 to 12 mint leaves to a blender. Secure lid and blend on high until well combined. Mixture will yield about 1½ cups purée.

Add purée from blender to a pitcher and gently stir in 1 quart of soda water. Top pitcher with ice and set up a serving station with ice-filled glasses and extra mint leaves and lemon slices for garnish.

Note: You can make the purée up to three days in advance and keep refrigerated in an air-tight container. Once you’re ready to make the drink, just stir in the soda water, top with ice and serve.

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Summer Tomato Gazpacho
Plant-Based Whole30VeganVegetarianWhole30

Summer Tomato Gazpacho

by Reed Dunn

It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that won’t require you to heat up any pots, pans or the oven.

This Summer Tomato Gazpacho is a chilled soup that’s both Whole30 and Plant-Based Whole30 friendly, and it’s packed with flavor from garden-fresh ingredients that are in peak season right now. If you want to kick it up a notch, you can garnish the gazpacho with a couple of spoonfuls of this Shirazi Salad.

Summer Tomato Gazpacho

Summer Tomato Gazpacho

It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1½ pounds ripe tomatoes (about 4 large tomatoes)
  • ½ English cucumber
  • 1 red bell pepper
  • ¼ red onion
  • 1 jalapeño pepper*
  • 1 clove garlic
  • 10 to 12 fresh basil leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • Shirazi salad to garnish, optional

Instructions

Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.

Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.

Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional).

*Note: Only use half of the jalapeño pepper to start, if you’re concerned about the spice level.

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Roasted Asparagus with Shredded Eggs
BrunchWhole30

Roasted Asparagus with Shredded Eggs

by Reed Dunn

If you didn’t read the title of the recipe you might be thinking, “What kind of cheese is that?” It’s not cheese at all. In fact, it’s hard-boiled eggs that have been shredded with a microplane (AKA the most-used item in my kitchen, aside from a chef’s knife).

This Whole30-compatible side dish gets a boost of protein from the shredded eggs, which create a melt-in-your-mouth topping and the most dreamy texture to finish perfectly oven roasted and dressed asparagus. A pop of citrus comes into the mix with a simple Lemon Mustard Vinaigrette, which produces more than necessary and can be used later to drizzle over a simple green salad.

Roasted Asparagus with Shredded Eggs

Roasted Asparagus with Shredded Eggs

If you didn’t read the title of the recipe you might be thinking, “What kind of cheese is that?” It’s not cheese at all. In fact, it’s hard-boiled eggs that… Print This
Serves: 2 to 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound asparagus
  • ¼ cup olive oil, divided
  • 1 teaspoon stone ground mustard
  • 1 small lemon
  • Kosher salt
  • Cracked black pepper
  • 2 hard-boiled eggs

Instructions

Preheat oven to 400 degrees F.

Clean asparagus and snap off or trim woody ends. Add asparagus spears to a large baking sheet and drizzle with 1 tablespoon olive oil. Season with kosher salt and cracked black pepper, tossing to fully coat.

Roast asparagus for 16 to 18 minutes, using tongs to flip halfway through. You want the asparagus to be roasted with a bit of char but not mushy.

Meanwhile, make vinaigrette by adding fresh-squeezed lemon juice, about 2 tablespoons, to a small bowl. Add in 1 teaspoon mustard, ½ teaspoon kosher salt and a pinch of cracked black pepper. Whisk to combine. Drizzle in remaining 3 tablespoons olive oil, while whisking, until combined. Set aside.

Once asparagus is done, let it cool for a few minutes. Add the spears to a platter, drizzle with about 2 tablespoons vinaigrette. Store remaining vinaigrette in an air-tight container for use at a later time.

Using a microplane, shave hard-boiled eggs all over the top of the asparagus. Serve.

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Sweet Potato Fries with Pesto Aioli
AppetizersVegetarianWhole30

Sweet Potato Fries with Pesto Aioli

by Reed Dunn

These Sweet Potato Fries have a spicy kick, and the creaminess of a Pesto Aioli is the perfect one-two punch of flavor. It’s also the most obvious of flavor combinations for this blog, and it’s one I’ve made for years.

The oven-baked fries are a great appetizer or party snack on their own, or you can pair them with your favorite burger or sandwich to complete a weeknight meal. The fries get nice and crispy on the outside and carry that crunch for scooping up plenty of Pesto Aioli.

Of course you could make these in the air fryer, if that’s your thing. But there’s just something about lining up the individual fries in perfect order on large baking sheets that’s so satisfying.

Sweet Potato Fries with Pesto Aioli

Sweet Potato Fries with Pesto Aioli

These Sweet Potato Fries have a spicy kick, and the creaminess of a Pesto Aioli is the perfect one-two punch of flavor. It’s also the most obvious of flavor combinations… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 pounds sweet potatoes (about 2 large potatoes)
  • 2 tablespoons olive oil
  • 1 to 1½ teaspoons kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • For the aioli:
  • ¼ cup prepared pesto
  • ¾ cup mayonnaise
  • ½ lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon whole grain mustard

Instructions

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.

Wash potatoes, leaving skins on. Cut into ¼-inch thick slices, about 3 to 4 inches long. Add cut potatoes to a large bowl.

In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, onion powder and black pepper.

Add 2 tablespoons olive oil and the spice blend to the potatoes and toss until everything is evenly coated. Layer potatoes onto parchment-lined baking sheets, ensuring they are in a single layer.

Place in pre-heated oven for 20 minutes. Use tongs to flip each fry and return to oven, swapping pans to opposite racks.

Turn heat up to 425 degrees and bake for another 30 to 35 minutes, until fries are crispy. Check midway through and rotate pans, as needed.

For the aioli: Mix all ingredients into a medium bowl and whisk together until creamy. Scoop into a serving bowl and serve on a platter with fries.

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Cucumber Jalapeño Cooler
BrunchCocktailsMocktailsPlant-Based Whole30Whole30

Cucumber Jalapeño Cooler

by Reed Dunn

Spicy and refreshing, this Cucumber Jalapeño Cooler is a great way to chill out after a long day or add a lil’ kick to your booze-free brunch menu. The spiciness of the pepper is balanced out by the coolness of muddling the water from a cucumber.

Make it fancy by serving it in a tall glass with cucumber ribbons swirled around the glass. Your friends will think you’re a certified mixologist and, just because you might not be having alcohol doesn’t mean you don’t want to go all in on presentation.

Cucumber Jalapeño Cooler

Cucumber Jalapeño Cooler

Spicy and refreshing, this Cucumber Jalapeño Cooler is a great way to chill out after a long day or add a lil’ kick to your booze-free brunch menu. The spiciness… Print This
Serves: 2 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 large English cucumber, cut into ribbons and slices
  • 1 jalapeño, seeds and ribs removed
  • 2 medium limes, juiced
  • Soda water
  • Ice
  • Jalapeño slices (optional)

Instructions

Use a mandolin or knife to thinly slice cucumber into ribbons for garnish. Slice the rest of the cucumber and add to a cocktail shaker with juice of 2 limes and seeded jalapeño.

Muddle together to release all of the water from the cucumber and infuse liquid with heat of a the pepper.

Prepare two pint glasses with a cucumber ribbon and fill with ice. Divide muddled mixture between the two glasses, top with soda water and serve garnished with extra jalapeño slices (optional).

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Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa
PescatarianWhole30

Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa

by Reed Dunn

Whenever I turn on the grill, I try to have at least a few skewers of shrimp ready to throw over the flames. These Spicy Grilled Shrimp Skewers are certainly an easy way to prepare one of my go-to proteins, and they pair so well with my refreshing Pineapple, Cucumber & Avocado Salsa.

That balance of a little bit of spice with a touch of sweetness from the pineapple — plus the creaminess from avocado — is like spring and summer on a plate. You can bet this one is in heavy rotation around here!

Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa

Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa

Whenever I turn on the grill, I try to have at least a few skewers of shrimp ready to throw over the flames. These Spicy Grilled Shrimp Skewers are certainly… Print This
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 pound shrimp, tail on
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 1½ tablespoons olive oil
  • For the salsa:
  • 1 cup pineapple, diced
  • 1½ cup English cucumber, diced
  • 1 large avocado, diced
  • 2 limes, juiced
  • ¼ cup red onion, diced fine
  • 2 green onions, chopped
  • ½ jalapeño, diced fine
  • ¼ cup fresh cilantro, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of garlic powder

Instructions

Preheat outdoor grill to 425 degrees F. Meanwhile, mix together seasonings and olive oil in a medium bowl. Pat shrimp dry with a paper towel and add to the seasoning mix. Toss to coat.

Add shrimp to skewers and set aside. Note: 1 pound of 21-21 count shrimp will make 3 to 4 skewers.

Place skewers on shrimp and grill for 3 minutes. Carefully flip and grill for another 3 minutes, until shrimp are just cooked through, careful not to overcook.

For the salsa, mix all ingredients together in a bowl and stir to combine. Serve atop the skewers or on the side as a fresh salad-style salsa.

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Baked Cod with Roasted Red Pepper Sauce
PescatarianWhole30

Baked Cod with Roasted Red Pepper Sauce

by Reed Dunn

Roasting red peppers creates a charred sweetness that’s absolutely delicious with grilled fish and veggies. For this preparation, though, I made an oven-roasted pepper sauce to serve as the bed for some simply seasoned Baked Cod.

The result is a Baked Cod with Red Pepper Sauce that is Whole30 compatible and provides the perfect balance with a bright, acidic sauce and the flaky, light fish on top. Serve this one with roasted potatoes for a complete meal in less than an hour any night of the week.

Baked Cod with Roasted Red Pepper Sauce

Baked Cod with Roasted Red Pepper Sauce

Roasting red peppers creates a charred sweetness that’s absolutely delicious with grilled fish and veggies. For this preparation, though, I made an oven-roasted pepper sauce to serve as the bed… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 4.6/5
( 5 voted )

Ingredients

  • For the Red Pepper Sauce:
  • 3 red bell peppers
  • ¼ cup olive oil, divided
  • 1 cup yellow onion, diced (about ½ large onion)
  • 3 cloves garlic, minced
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • For the Baked Cod:
  • 1 pound cod (about 4 to 6 oz. per serving)
  • 1 tablespoon olive oil
  • Kosher salt
  • Black pepper
  • Fresh basil (optional)
  • Lemon wedges (optional)

Instructions

Line a large baking sheet with foil. Cut bell peppers in half, through the stem. Remove stem, seeds and ribs and face cut-side down on foil. Drizzle with 1 tablespoon olive oil and place in oven set to broil for 15 to 17 minutes, until skins are fully charred.

While peppers are roasting, add 1 tablespoon olive oil to a skillet over medium-high heat. Add onion and cook for 5 to 7 minutes, until translucent. Add in minced garlic and cook for 1 minute.

Remove peppers from the oven and set oven temperature to 400 degrees F. Carefully fold up the foil to create a sealed packet so the peppers steam inside. Let sit for 10 to 15 minutes, until peppers are cool enough to touch. Peel away and discard skins.

Add roasted peppers and cooked onion/garlic mixture to a blender with 2 tablespoons olive oil, balsamic vinegar, salt and pepper flakes. Puree until smooth.

Dry cod filets with a paper towel. Brush with olive oil and season liberally with salt and pepper. Place on a baking sheet, and bake on the middle rack for 12 to 14 minutes, until fish reaches 145 degrees in the thickest part and just begins to flake apart.

Pour red pepper sauce onto a rimmed plate. Arrange cod filets into the sauce, garnish with chopped basil and lemon wedges (optional) and serve.

Serving suggestion: Add a side of steamed, riced vegetables or roasted potatoes to soak up the Red Pepper Sauce.

Notes

Store leftover red pepper sauce refrigerated in a container with an air-tight lid.

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