I love love love Mediterranean food. If you made me choose between Mediterranean and Mexican, I would choose death. Maybe that’s a bit dramatic but sometimes I feel passionate about food!
There are just certain things I was unwilling to give up in my food freedom and “Life After Whole 30”. Ranch and tzatziki were two of those sauces I couldn’t live without. Luckily, they are very similar bases and require almost the same ingredients. You could easily double the mayo and save half for ranch and half for the tzatziki.
Such a great additional to a Mediterranean inspired dish or a salad to add great flavor.
Ingredients:
1 cup of homemade mayo
1/2 cucumber, shredded
Juice of 1/2 lemon or lime
1/2 tsp onion powder
1/2 tsp dried chives
1 tsp dried parsley
Handful of fresh dill (I LOVE fresh dill but you could use 2 tsp dried dill)
Handful of fresh cilantro
Directions:
Fold all of the ingredients into the mayo and enjoy!
This Whole 30 version of Sloppy Joe is good enough to turn the biggest hater. Growing up I was never a fan of Sloppy Joe’s. Something about all the mess, the soggy bun, just nothing really was appealing to me.
I recently tried to give food – much like Sloppy Joe’s – that I wasn’t a fan of growing up another chance. It is really crazy how much your taste buds change as you grow up. It’s even crazier how your taste buds change after doing a Whole 30 or switching to a whole foods based diet.
This was one of the first dishes I made for my boyfriend. He meal prepped it for his lunches for NO LIE 8 weeks straight! It is so easy to make in a large enough batch that will last all week. It’s also super budget friendly. Just bulk the dish up with cheaper in season veggies such as zucchini or squash.
Ingredients:
1 lb of ground turkey or ground beef
1 green bell pepper, diced
1 red bell pepper, diced
1/2 yellow onion, diced
2 small zucchini, diced (optional)
28 oz can of diced tomatoes
6 oz of tomato paste
1 tbsp of apple cider vinegar
2 tbsp of Dijon mustard
Dash of cayenne pepper
Dash of crushed red pepper
1 tbsp of olive or avocado oil
1 tsp of salt
1 tsp of pepper
1 tsp garlic powder
1 tsp of fennel seeds
Pair with sweet potatoes, zucchini noodles, russet potatoes, or even a bun if you tolerate gluten!
Directions:
Heat oil in a large pan
Heat oil in a large pan
Add onion and allow it to cook until soft and translucent (about 5 minutes)
Add ground meat and spices and let brown (about 4 minutes)
Add diced green and red pepper, diced zucchini, and diced tomatoes
Let all cook together for about 5 minutes. There should be a decent amount of liquid in the pan at this point
Add the apple cider vinegar, Dijon mustard, and tomato paste and mix it into the dish, distributing evenly
Don’t be hesitant to add more Dijon or apple cider vinegar if you like yours extra tangy.
I didn’t even know if this Whole 30 Guacamole deserved a whole post because of how simple it is. I figured though, there was a time when I didn’t know how to put simple flavors together in a way to make them mesh and would have appreciated this myself. So if I can even help one person, this is worth it!
Guacamole is so easy to bring to friend’s house for get togethers, celebrations, Super Bowl, you name it! I know there are so many pre-made ones out there but none that are as good as the freshness you get from grinding up your own. Sometimes I just make this for myself for the week for easy snacking (I like to dip with carrots on a whole 30), to put on salads, or you know..eat with a spoon out of the refrigerator (No shame in my game).
Ingredients:
2 large avocados (I really do think organic ones are creamier and worth it. At least in Ohio)
1/4 red onion
1/2 cup of cherry tomatoes cut very small (optional)
1/2 cup of cilantro, chopped finely
Juice of 1 lime
1/2 tsp of salt
1/4 tsp of pepper
1/4 tsp of garlic powder
Directions:
Mash the avocados first to get them in a desired consistency.
Fold in the remaining ingredients and mix everything together
As soon as the weather starts getting nicer in central Ohio, I start to crave all things on the grill. Grilled chicken, grilled steak, grilled veggies…you name it, I want it grilled! If you live in a place where warm weather comes and goes before you can blink, you too may understand where I’m coming from here. Not only does it help to keep your home cooler by avoiding the oven, but it makes for easy clean up as well.
I know you can buy these pre-made at the store, but if you are on a tight budget, I swear taking the little bit of extra effort to customize these yourself is such a money saver! It’s even kind of fun to do! Get the kids together to help out or challenge your significant other or friend to see who can build the fastest kebab. We had a blast and maybe got a little competitive.
Ingredients:
2 medium zucchini
1 large yellow squash
1 orange pepper
1/2 red onion, chopped in large cubes
2 cups (I package) of white mushrooms, cut in half
1 lbs boneless skinless chicken breast, cut in 1 inch cubes
**Tip: try to cut the chicken thinly so that it cooks at the same rate as the vegetables**
2 Tbsp Olive Oil
1/2 tsp of salt
1/4 tsp of pepper
1/4 tsp of garlic powder
1/4 tsp of seasoning salt (read your ingredients if you are on a whole 30. Trader Joe’s has a great option)
These are the vegetables I used, but you can mix it up to cater to what you like best or what you can easily find and prefer.
Directions:
Place cut vegetables in a gallon bag with seasoning and oil. Let this marinate overnight or at least for 2 hours for best results. It’s important that the vegetables have enough liquid or it will be harder to grill.
If you are using wooden skewers, soak in water for at least 30 minutes prior to grilling so they do not burn.
Place vegetables and chicken on skewers in whatever order you prefer. I love to see all the colors come together.
Place on medium heat grill and let cook for about 10 minutes per side. 5 minutes if you can master flipping on all four sides.
Growing up, one of my favorite dishes was spaghetti and meatballs. My parents divorced when I was young and I distinctly remember every Friday my dad would pick us up from school and we would eat his homemade spaghetti and meatballs. It was almost a ritual in that I even had it on the same plate every time. Memories like these are so precious to me.
So when I began making healthier food choices, this was one of the first things I wanted to try to make. I wanted a healthy version with the same comfort! I think we can all agree there is something incredibly comforting about warm meatballs and sauce simmering on the stove all day.
The best about these meatballs is that they are super easy to make and freeze for another time. You could even make a double match and save half! They are also great as a base protein for so many other recipes. Start with these and you can add them to any desired meatball dish.
Sauce Ingredients:
1 tsp of salt
1 tsp dried oregano
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp garlic powder
Pinch or more of crushed red pepper
15 ounces of tomato sauce
28 ounces whole peeled tomatoes
Meatballs and “Zoodles” Ingredients:
1 pound ground turkey (I used 93% lean 7% fat. You could also use 1lb of ground beef)
3 medium zucchini
1/4 tsp black pepper
1/4 onion powder
1/2 tsp salt
1 tsp Italian seasoning
1 tsp oregano
1/2 tsp fennel
Pinch crushed red pepper flake
1/4 tsp garlic powder
Directions:
Use a noodler like this one to spiralize your zucchini
Put ground meat and remaining meatball ingredients in a large bowl and use your hands to mix together and form into small balls
Bake in 350 degree oven for 20 minutes
Add all ingredients of the sauce to a large pot and let come to a boil, crushing the whole tomatoes if you want
Add the baked meatballs into the sauce and lower it to just simmer
Let cook together for at least 20 minutes but even longer if you can to let the flavors come together
I like my zucchini crunchy but if you do not sauté them for 3 minutes in olive oil
I am not one to normally to brag buttt…. this is the BEST potato salad I’ve ever had or made. The mix of the starchy potatoes with bacon along with the lemon kick with mayo does something to me. I actually have to strategically plan how far in advance I can make this so I don’t indulge in all of it before I’m supposed to serve it to others!
I love this dish for so many reasons; it is so simple and quick to make, it isn’t full of any junk or artificial flavors like so many store bought ones are, and the ingredients balance each other perfectly for a great bite (Or 20).
This is usually in my rotation for bringing to a friend’s house for a get together or enjoying a summer BBQ with my family. I have never left a gathering with ANY of this left, which is a perfect indicator of how well it is liked.
Ingredients:
5 lbs of potatoes – chopped and heavily salted
1 package of whole 30 approved bacon, chopped
1/2 cup of scallions
1 1/2 cup of mayo
2 Tbsp ground mustard
1/2 juice of lemon
1 tsp of salt, pepper, and garlic powder
Directions:
Cut red skin potatoes in small cubes that are all the same size. You can make them as big or as small as you desire, just try to make them even throughout
Place potatoes in a large stove pan and fill it with water that adequately covers the potatoes. Generously season with salt
Bring the pot to a boil and let cook another 15 minutes. Don’t let the potatoes get too soggy as they need to be firm to mix with the other ingredients later
Strain the potatoes and place them in the fridge and allow them to cool completely.
I put this ISH on everything and I’m really not kidding. I use this as a base for so many recipes and put it on so many dishes. I make this at least once a week and always have it on hand.
If you are on a Whole 30 I highly recommend finding a mayo type of sauce and utilize to get some healthy fats in your meals to keep you more full during the day. This has been key for my success in my Whole 30 rounds. My immersion blender has also become my very best friend and is perfect for making your own mayo or dressing in general!
Combine oil, garlic powder, salt, pepper, lemon juice, and mustard powder into the container
Place immersion blender at the bottom and let it run. I usually let it run without moving it for 20 seconds and then slowly lift it up the container and let all the ingredients mix.
When I first started eating a diet consisting of whole foods, I originally limited myself to pretty much just chicken and vegetables. I thought that lean meats and vegetables was the healthiest food I could be consuming. However, if you have ever tried to eat this way, you will find it HARD to hit the appropriate daily caloric intake. If you read my About Whole Hannah page, you know that I struggled with getting enough calories, both from restricting myself purposefully and just naturally from my diet.
When I started my healing process, I began reading more and listening to podcasts about different diets. I’ve learned a lot about incorporating more natural fats in my diet. I know we all have been taught that fat is the enemy, but when you are only consuming lean, whole foods, you are depriving your body from so many of the nutrients and satiety that comes from natural healthy fats. I started eating more variety of meats, starches, and most importantly fats. This dish has a mix of red meats and fats that would have never been considered “healthy” to me about two years ago, but is certainly something now that I can enjoy as a special treat without any guilt.
This recipe has become my go to if I am in need of a fancier meal to either entertain with or enjoy with loved ones for a celebration. But hey, who am I to stop you from enjoying this on a random weekday night if you so choose!
The part of this recipe that really makes it “fancy” in my opinion is the Béarnaise Sauce. I know a traditional Béarnaise Sauce has white wine in it but I have tweaked it slightly to make it cleaner. You won’t notice any difference in taste though, I swear I could eat a gallon of this straight. You’ve been warned!
Not only is it easy to make, but the main portion of the meal is so delicious that you only need simple sides to go with it. I love to make asparagus to alongside this dish. I promise, your friends and family will be impressed.
Steak Ingredients:
1 Tbsp of Olive Oil
2 filet steaks or cut of your choice
1/2 tsp Pink Himalayan Salt or Sea Salt
1/2 tsp of Black Pepper
1/2 tsp of Garlic Powder
Dash of Crushed Red Pepper
Dash of Paprika
Steak Directions:
Marinate overnight in a plastic bag with all the ingredients. You can grill these on medium heat for 5-6 minutes per side depending on preference.
If you do not have a grill or do not want to grill it you could always use the stove top and oven. This may seem like a process but I swear it makes your steaks delicious.
Preheat Oven to 500 degrees Fahrenheit
Sear steak on cast iron skillet (or oven friendly skillet) on both sides for 3 minutes. Immediately place in heated oven for 5-7 minutes. Remove from oven and place on a room temperature plate and cover with foil for 10 minutes.
Sauce Ingredients:
3 egg yolks at room temperature
1/3 cup white wine vinegar
3 Tbsp extra light virgin olive oil or avocado oil
1 medium shallot
2 cloves of garlic
3 tbsp of fresh chopped tarragon leaves
2 Tbsp of ghee – melted
Sauce Directions:
Heat olive oil in a sauce pan on medium heat. Add your sliced shallot and let cook for about three minutes or until tender. Add your garlic and allow it become tender as well. Garlic burns quicker than shallots, which is why I recommend getting the shallots closer to desired consistency before you add the garlic.
Add vinegar to pan and let it cook down until the liquid is almost absorbed.
In a blender or in a container large enough to use your immersion blender in add the pan mixture along with the egg yolks and ghee. Use your blender or immersion blender to combine ingredients. Add the tarragon leaves and give it a few other pulses.
If you make the sauce beforehand and it becomes thick, right before serving add a tbsp of warm water and allow it blend together again
This easy Whole 30 Mexican Cauliflower Rice is a perfect side dish to add to your Taco Tuesday or any excuse you may have to enjoy some delicious tacos/fajitas/burrito bowl. For those of you who follow me on Instagram, I’m sure you know that if there is one type of food I could literally eat all day every day, it is Mexican! I honestly do not think it is possible for me to get sick of it!
I was inspired to make this dish as I used to make a delicious Mexican rice dish before I started my whole food journey. It didn’t take me long to re-imagine this with the simple switch to cauliflower rice instead of traditional rice. If you do well with rice though, feel free to use that instead. You really can’t go wrong with this one!
Ingredients: 1/2 yellow onion, chopped
1 clove of garlic, minced
1/4 tsp of cayenne pepper
1/4 tsp cajun spice
1/4 tsp chili powder
1/4 tsp pepper
1 tsp pink Himalayan salt
Half head of cauliflower riced (about 4 cups)
4 – 5 Tbsp of tomato paste
Directions:
Put oil in the pan on medium heat
Toss your onion in the pan and cook until translucent, about 5 minutes
Place cauliflower and spices in the plan and mix it all together. Let cook for 5-10 minutes, depending on preferred texture of cauliflower rice
Add tomato paste and stir together. If the paste is too thick add a Tbsp of water at a time as it soaks into the cauliflower
Nothing screams summer to me quite like pasta salad. I’ve made this dish for numerous cookouts, 4th of July BBQs, and pool parties and is always a hit.
I initially made this dish thinking I would bring it along as a simple side dish for me to enjoy without indulging in all of the food that I know doesn’t make me feel my best. Little did I know what a success it would be with EVERYONE. Not going to lie, there were many skeptics, but after a few praises people got a little braver to give it a shot. My bowl quickly disappeared and this is now requested by people who do not even follow any sort of clean diet! You know it has to be delicious!
Ingredients:
2-3 medium spiralized zucchini
1/2 cup cherry tomatoes diced in half
1/2 orange bell pepper diced
1/2 cup of cucumbers
1/4 cup of onion diced finely
1/4 cup of banana peppers
Fresh cilantro to garnish
Dressing:
2 Tbsp of extra light virgin olive oil or avocado oil
2 Tbsp of red wine vinegar
1 tsp of lemon juice (optional)
1/2 tsp each of salt and pepper
1/2 tsp of garlic powder
1 tsp of Italian seasoning
Directions:
You can purchase your zucchini already noodled for you or can you use a spiralizer to do it yourself. I suggest purchasing a spiralizer if you plan to eat “zoodles” often as it is much more inexpensive to do it yourself. There are so many inexpensive options out there. This is the one I use and love.
Come the all the veggies in a large bowl. This is super easy to double (and you might want to) by using all of the pepper and cucumber and adding in some more tomatoes and onion. There really is no strict ingredient amount, just make it your own and have fun with the flavors!
Combine all the ingredients for the dressing and shake or stir to combine. Pour over veggies in large bowl and let it soak into the zoodles. I recommend making this a day ahead of time as it gets better with age! (Wish we all did)
