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Whole30

Lemon Dill Salmon
PescatarianWhole30

Lemon Dill Salmon

by Reed Dunn

Lemon Dill Salmon is the answer to your weeknight dinner dilemma. A large filet can be cut into serving-size portions and this quick topping adds all of the bright, seasonal flavors you love. It’s a simple preparation that’s naturally Whole30 compatible, and it pairs well with whatever roasted vegetables or fresh, green salad you love.

Lemon Dill Salmon

Lemon Dill Salmon

Lemon Dill Salmon is the answer to your weeknight dinner dilemma. A large filet can be cut into serving-size portions and this quick topping adds all of the bright, seasonal… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 pound salmon, cut into 4-ounce portions
  • 1½ tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh dill
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 lemon, sliced

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Add the salmon filets, skin side down, to the baking sheet. Meanwhile, in a small bowl, mix together olive oil, garlic, dill, salt and pepper.

Spoon evenly onto salmon filets and spread out with the back of the spoon. Add a lemon slice to the top of each portion.

Place on the middle rack of a preheated oven and bake for 14 to 16 minutes, until salmon reaches an internal temperature of 145 degrees F. Serve with sides of your choice.

Note: Use the back of a fork to press down on the lemon slices after baking to release the warm citrus onto the fish for extra bright flavor.

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“Beef” Fajita Salads
Plant-Based Whole30VeganVegetarianWhole30

“Beef” Fajita Salads

by Reed Dunn

When it comes to meal prep, this is my go-to for weekday lunches. I’m a big fan of Abbot’s Butcher Plant-Based Ground “Beef”, and it works perfectly for these “Beef” Fajita Salads. For meal prep, prepare all of your ingredients, let them cool to room temperature and build you salads with toppings on the side.

This makes 3 generous lunches, or you can pull it together for a Taco Tuesday dinner or meal any night of the week.

For the Fajita Spice Blend:
6 parts chili powder
4 parts ground cumin
2 parts kosher salt
1 part garlic powder
1 part paprika
1½ parts dried oregano
½ part ground black pepper
½ part onion powder

Determine your measuring device (tablespoon, ¼ cup, etc.) and add the ratios of each ingredient to a bowl. Whisk to combine well and store in glass jars or air-tight container of your choice.

To make Pico de Gallo:
2 Roma tomatoes, diced
¼ white onion, diced
1 tablespoon diced jalapeno
3 tablespoons minced cilantro
1 lime, juiced
¼ teaspoon kosher salt
Pinch of black pepper

Add all ingredients to a small bowl. Stir to combine. Cover and refrigerate for an hour, up to 5 days, until ready to serve.

“Beef” Fajita Salads
When it comes to meal prep, this is my go-to for weekday lunches. I’m a big fan of Abbot’s Butcher Plant-Based Ground “Beef”, and it works perfectly for these “Beef”… Print This
Serves: 3 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 10-ounce package of Abbot's Butcher Plant-Based Ground “Beef”
  • 2 tablespoons Fajita Spice Blend
  • ¼ cup water
  • 2 bell peppers, sliced
  • 1 yellow onion, sliced
  • 8 ounces mushrooms, sliced
  • 2 to 3 tablespoons olive oil, divided
  • Kosher salt
  • Black pepper
  • 2 heads romaine lettuce, chopped
  • Pico de gallo, guacamole and lime wedges for serving

Instructions

Heat a large skillet over medium-high heat. Add in Abbot’s Butcher “Beef”, 2 tablespoons fajita spice blend and ¼ cup water. Stir to combine, cooking for 6 to 8 minutes, until an internal temperature of 165 degrees F is reached. Remove from skillet and set aside.

Wipe out skillet and return to cooktop over medium-high heat. Add 1½ tablespoons olive oil to the skillet. Once heated, add in sliced bell peppers and yellow onion. Cook for 7 to 10 minutes, until soft and cooked through. Season with a pinch of kosher salt and black pepper. Remove from skillet and set aside.

Add remaining 1½ tablespoons olive oil to the skillet, over medium-high heat. Once heated, add sliced mushrooms. Cook for about 3 minutes, stirring occasionally. Add a couple of pinches of kosher salt and continue to cook for another 5 minutes, until water releases from the mushrooms and they begin to crisp.

Add a generous portion of chopped romaine lettuce to a serving bowl. Top with a couple of scoops of each – the fajita “beef”, onions and peppers, and mushrooms. Use pico de gallo and guacamole in lieu of another salad dressing, and squeeze a lime wedge on top.

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Peel & Eat Poached Shrimp
PescatarianWhole30

Peel & Eat Poached Shrimp

by Reed Dunn

There’s no easier way to prepare shrimp than this poaching method that leaves you with perfectly prepared peel-and-eat shrimp. This method is a fast way to prepare fresh shrimp cocktail or have the cooked shrimp on hand to add to cold salads or serve as a last-minute appetizer.

The poaching liquid is simple: Combine together the juice of a lemon, salt, peppercorns and a couple of bay leaves in a pot of water.

Peel & Eat Poached Shrimp

Peel & Eat Poached Shrimp

There’s no easier way to prepare shrimp than this poaching method that leaves you with perfectly prepared peel-and-eat shrimp. This method is a fast way to prepare fresh shrimp cocktail… Print This
Serves: 4-6 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1½ pounds unpeeled, large shrimp
  • 12 cups water
  • 1 lemon
  • 1 tablespoon black peppercorns
  • 1 tablespoon kosher salt
  • 2 dried bay leaves
  • Ice
  • Cocktail sauce, optional, for serving (check the label for Whole30)

Instructions

Add 12 cups water to a large pot. Cut lemon in half and juice into the water. Drop lemon halves into the water. Stir in peppercorns, salt and bay leaves.

Bring water to a boil. While water is boiling, add ice to a large bowl and cover with water.

Once pot is boiling, carefully drop in shrimp, cover with a lid and turn of heat. Set a timer for 5 minutes.

When the timer goes off, drain the pot and immediately submerge shrimp into ice water. Let sit for 8 to 10 minutes, until shrimp is chilled.

Peel and devein shrimp. Serve with Whole30 compatible cocktail sauce as an appetizer, or refrigerate shrimp in an air-tight container for grab-and-go protein for salads.

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Wild Mackerel Cakes
PescatarianWhole30

Wild Mackerel Cakes

by Reed Dunn

Tinned fish is having a bit of a moment this year. That inspired this recipe, which is an adaptation to the crab cakes and tuna cakes I more frequently make.

As a pescatarian, having a variety of tinned fish or fish packets in the pantry is crucial when I need to boost my protein intake. It’s especially helpful during a Whole30, when I’m looking to “beef” up salads and dishes in less time.

These Wild Mackerel Cakes could even be made as part of your meal prep and eaten cold with fresh veggies or as part of a post-workout mini meal.

Wild Mackerel Cakes

Wild Mackerel Cakes

Tinned fish is having a bit of a moment this year. That inspired this recipe, which is an adaptation to the crab cakes and tuna cakes I more frequently make.… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 4.4-ounce cans wild mackerel
  • 1 egg
  • ⅓ cup almond flour
  • 1½ tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped parsley
  • Pinch of black pepper
  • ¼ to ½ cup olive oil
  • Microgreens and aioli (optional) for serving

Instructions

Drain most of the olive oil from the cans of wild mackerel. Add fish to a medium bowl. Use a fork to break up the fish.

Add in mustard, mayonnaise, egg, chives, parsley, almond flour and black pepper. Stir until well combined and everything is evenly incorporated. Refrigerate mix for 10 minutes.

Place a large skillet over medium-high heat and add olive oil (use enough to create a thin layer in the bottom of the skillet). Once heated, scoop about ¼ cup of the mackerel cake mixture into your hands to form each patty. Carefully place in the oil and repeat. Work in batches, so as not to crowd the pan.

Cook mackerel cakes for 4 to 5 minutes per side, until crispy. Remove from skillet and place on a paper-towel lined plate to cool and soak out excess oil.

Serve mackerel cakes on a bed of microgreens with aioli or the Whole30 sauce of your choice.

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Garlicy Green Beans
VegetarianWhole30

Garlicy Green Beans

by Reed Dunn

These 10-Minute Garlicy Green Beans are jam-packed with flavor and cooked to perfection in almost no time at all. Pair them with your favorite protein for a complete meal in minutes.

Save even more time by buying pre-washed and trimmed green beans. Vegetable stock will infuse so much delicious flavor during the steaming process, and the garlic and ghee combination is an absolute winner.

Garlicy Green Beans

Garlicy Green Beans

These 10-Minute Garlicy Green Beans are jam-packed with flavor and cooked to perfection in almost no time at all. Pair them with your favorite protein for a complete meal in… Print This
Serves: 4 Cooking Time:
Rating: 5.0/5
( 4 voted )

Ingredients

  • 1 pound green beans, trimmed and washed
  • 1 cup vegetable stock
  • 3 tablespoons ghee
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 5 cloves garlic, minced
  • 1 tablespoon lemon zest

Instructions

Heat a large skillet over medium-high heat. Add vegetable stock and bring to a simmer.

Add green beans, spread evenly in the skillet and cover with a lid. Simmer for 3 to 4 minutes.

Remove lid and drain off the remaining vegetable stock. Add in ghee, minced garlic, and salt and pepper. Use tongs to stir and cook for another 4 to 5 minutes, until green beans are just tender.

Zest a lemon onto the green beans and serve.

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Oven Roasted Radishes
Plant-Based Whole30VeganVegetarianWhole30

Oven Roasted Radishes

by Reed Dunn

I’ve planted a good crop of spring radishes in my raised garden bed – one of my many COVID-19 pandemic projects that’s sprouting out of control – but I recently snagged a few bunches of radishes from a bounty I was able to get delivered with my groceries.

Maybe you think you don’t like radishes, because you’ve only had them as a crispy vegetable in a salad. The naturally peppery taste that turns off so many people magically goes away when you roast these root vegetables like you would beets or carrots.

The surprising change in flavor is amplified with just 25 minutes in the oven.

Oven Roasted Radishes

Oven Roasted Radishes

I’ve planted a good crop of spring radishes in my raised garden bed – one of my many COVID-19 pandemic projects that’s sprouting out of control – but I recently… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 4 voted )

Ingredients

  • 2 bunches radishes, cleaned and halved
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon dried parsley
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 425 degrees F. Add cleaned, halved radishes to a sheet pan.

Drizzle radishes with oil, and season with salt and pepper.

Place in a preheated oven and roast for 20 minutes, stirring once or twice.

Add dried parsley and minced garlic to the sheet pan and stir to combine with radishes. Roast for another 5 minutes, and serve sprinkled with fresh, chopped parsley.

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Carrot Top Pesto with Roasted Carrots
Plant-Based Whole30VeganVegetarianWhole30

Carrot Top Pesto with Roasted Carrots

by Reed Dunn

My infatuation for pesto comes from a deep love of dipping sauces, gravies and other delicious finishing touches to otherwise one-note dishes.

This Carrot Top Pesto also fits right into my goal of reducing food waste in my own kitchen. While I might have thrown the leafy green parts of carrots into the compost or trash in years past, these days I do my best to use up as much of the veggies I have as possible.

The pesto can freeze well in individual cubes for later use, and it mixes in well with mayonnaise for an oven fry dipping sauce. Use it to top eggs – one of my most favorite applications – or, of course, serve it on some perfectly roasted whole carrots for a rustic side dish.

For the Roasted Carrots: Wash and dry the carrots while an oven is preheating to 400 degrees F. Add carrots to a small sheet pan and drizzle with about 1-2 tablespoons olive oil. Season with a generous amount of sea salt and cracked black pepper. Roast for 30 to 40 minutes, depending on the size of the carrots. Turn the carrots halfway through the cooking process. Serve with a drizzle of olive oil and toasted pine nuts.

Carrot Top Pesto with Roasted Carrots

Carrot Top Pesto

My infatuation for pesto comes from a deep love of dipping sauces, gravies and other delicious finishing touches to otherwise one-note dishes. This Carrot Top Pesto also fits right into… Print This
Serves: 4 Prep Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 to 3 cups carrot tops (from 1 bunch carrots)
  • ½ cup fresh parsley
  • 1 garlic clove
  • ¼ cup pine nuts
  • 1 lemon
  • ¼ to ½ cup olive oil
  • Salt and pepper

Instructions

Add pine nuts and garlic clove to the bowl of a food processor. Pulse 8 to 10 times to start breaking down and forming a paste.

Tear up the carrot tops, using mostly the leafy portion, into the bowl of the food processor. Add in fresh parsley. Put lid back on and run on low until the mixture is well combined.

Zest 1 lemon into the food processor, and squeeze the juice from ½ the lemon into the bowl. Reserve the other lemon half for another use. Season with salt and pepper to taste.

With food processor running on low, drizzle olive oil into the top until desired texture is reached. I don’t use exact measurements, so I eyeball it until the pesto reaches a thickness that’s not runny but also not a thick paste.

Substitutions: Use toasted walnuts, cashews or macadamia nuts if you don’t have pine nuts. If you don’t have parsley, use an additional ½ cup carrot tops or mint.

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20-Minute Shrimp Stir-Fry
PescatarianWhole30

20-Minute Shrimp Stir-Fry

by Reed Dunn

This is a one-skillet, 20-minute meal that is an absolute go-to for me during a Whole30 – or during any night of the week where I don’t have the energy to get too fancy in the kitchen.

The best part of this Shrimp Stir-Fry is that you can sub in whatever veggies you prefer and sub out whatever ingredients you might not like (I see you, cilantro haters). During these times when you need to make your veggies stretch, this version calls on long-lasting cabbage and carrots to bulk up the dish.

20-Minute Shrimp Stir-Fry

20-Minute Shrimp Stir-Fry

This is a one-skillet, 20-minute meal that is an absolute go-to for me during a Whole30 – or during any night of the week where I don’t have the energy… Print This
Serves: 2-3 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound shrimp
  • ½ head cabbage, shredded
  • 1 large carrot, shredded
  • ½ red bell pepper, thinly sliced
  • 3 scallions, sliced (white, green parts separated)
  • 2 cloves garlic, chopped
  • ¼ cup chopped cilantro
  • 2 tablespoons coconut aminos
  • 3 to 4 tablespoons coconut oil
  • Salt and pepper

Instructions

Heat 3 tablespoons coconut oil in a large skillet over medium-high heat. Add shrimp in a single layer and season with salt and pepper. Cook shrimp for 3 minutes per side.

Remove cooked shrimp from the pan and set aside on a plate.

Reduce heat to medium, and add in 1 tablespoon coconut oil (if needed). Add minced garlic and white portion of sliced scallions, cooking for about 1 minute.

Add in shredded cabbage, cooking for about 2 minutes to make room for other veggies. Add shredded carrots and sliced red bell pepper to the pan, season with salt and pepper, and continue cooking for about 5 to 7 minutes. Veggies should be cooked through, but still firm.

Turn off heat and stir in coconut aminos, green portion of scallions and cilantro. Return cooked shrimp to the skillet, stir to combine and adjust seasoning, as needed.

Serve.

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30-Minute Seafood Gumbo (with Whole30 Variations)
PescatarianWhole30

30-Minute Seafood Gumbo (with Whole30 Variations)

by Reed Dunn

Comfort food is a much-needed escape from the emotionally exhausting days during this world pandemic that is COVID-19. I’ve been baking more than I have in years, and I’m finding comfort in my kitchen, working with the limited-supply ingredients I have on hand.

This week, I wanted a comfort food that was a bit healthier than the mac-n-cheese and piles of cheesy enchiladas that have been coming out of my oven recently. I turned to a favorite dish from my time in Louisiana, making a version that can be easily altered for Whole30. In fact, this is the style of southern cooking that makes an appearance almost weekly during any Whole30 I’ve completed.

I spent a few years living in South Louisiana, and the best kitchen skill I took away was certainly learning to make a roux. This 30-Minute Seafood Gumbo might be looked down upon by many traditionalists, but the caramel color you can achieve in a short period of time gives this recipe that deep flavor that satisfies my need for comfort.

30-Minute Seafood Gumbo (with Whole30 Variations)

30-Minute Seafood Gumbo

Comfort food is a much-needed escape from the emotionally exhausting days during this world pandemic that is COVID-19. I’ve been baking more than I have in years, and I’m finding… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 4.7/5
( 3 voted )

Ingredients

  • 1 pound seafood (I used a mix of shrimp and Alaskan Pollock)
  • ½ cup all-purpose flour (use Arrowroot for Whole30)
  • ½ cup vegetable oil (use olive oil or ghee for Whole30)
  • ½ yellow onion, diced
  • ½ green pepper, diced
  • 3 stalks celery, chopped
  • 4 cups seafood stock or veggie broth
  • 2 cups frozen okra
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 tablespoon Cajun seasoning (check label for Whole30)

Instructions

Heat a dutch oven to medium-high heat on the stove. Start your roux by adding flour and oil to the pan, stirring continuously for 5 to 7 minutes, as mixture starts to turn brown. Reduce heat and continue cooking until you get a dark caramel color on your roux, without burning (about 10 minutes).

Add onion, celery and green pepper (the holy trinity) to the pot and stir, cooking for about 5 minutes. Pour in 4 cups stock or broth and frozen okra, returning heat to medium-high until mixture comes to a boil.

Season with paprika, oregano, salt, pepper and dried parsley. Cover and simmer for about 10 minutes to allow the gumbo to thicken.

Add seafood and Cajun seasoning, cooking uncovered, for about 5 minutes, until seafood is cooked through. Serve with rice (or cauliflower rice for Whole30).

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Crab Claw Deviled Eggs
AppetizersBrunchHolidayPescatarianWhole30

Crab Claw Deviled Eggs

by Reed Dunn

Deviled eggs are always delicious, and you can dress them up in a lot of variations. I like them as an appetizer, and they’re especially good when you’re preparing an Easter brunch – it’s never too early to start planning a menu – as a way to use those extra hard-boiled eggs.

This version is elevated with the addition of some crab meat I got on sale at the seafood counter. Yes, crab meat can be expensive, but it elevates these deviled eggs to a level worth splurging just a bit. In a pinch (hello, pantry recipes), you could use canned.

Crab Claw Deviled Eggs

Crab Claw Deviled Eggs

Deviled eggs are always delicious, and you can dress them up in a lot of variations. I like them as an appetizer, and they’re especially good when you’re preparing an… Print This
Serves: 6 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 4 ounces fresh crab claw meat
  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise*
  • 1 teaspoon Dijon mustard*
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped chives, split
  • ½ teaspoon sea salt
  • ¼ teaspoon smoked paprika
  • Pinch of black pepper

Instructions

Peel eggs and cut in half, lengthwise. Remove yolks and place in a medium bowl.

Mash yolks with the back of a fork until the texture of sand is reached. Fold in mayonnaise, mustard, lemon juice, 1 tablespoon chopped chives, paprika, salt and pepper until smooth, creamy texture is reached.

Drain excess liquid from crab claw meat and break up into egg mixture. Stir to combine and place filling in a piping bag or plastic bag to pipe into egg whites. Fill eggs and garnish with 1 tablespoon chopped chives.

*check compliance if you’re doing Whole30

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