January is here, and for many of us, that means it’s time for a whole30! The whole30 is a 30 reset that helps you get away from sugar, processed foods, and back to real, whole foods! No calorie counting, no diet mentality, just real food. You can find a full Whole30 food list (along with an AIP/Whole30 food list) here if it’s new to you, but trust me… I definitely think the whole30 is worth considering, especially after the holidays.
WIthout convenience foods, it can be hard to figure out what exactly to eat for every single meal… especially when you have other food intolerances to worry about. That’s why I put together this list of 30 easy whole30 recipes that are also adaptable for AIP!
30 Easy Whole30 Recipes
Easy Whole30 Breakfasts
1. Sweet Potato Chicken Breakfast Poppers
2. Mexican Breakfast Skillet
3. Turkey & Sweet Potato Breakfast Hash
4. Carrot Breakfast Hash
Easy Whole30 Sides
5. Detox Carrot Slaw
6. Harvest Vegetable Hash
7. Cauliflower Pumpkin Risotto
8. Roasted Asparagus with Turmeric Dressing
9. Easy Oven Roasted Bok Choy
Whole30 Meal Prep Lunches
10. Salmon & Asparagus Meal Prep
11. Turmeric Chicken Meal Prep
12. Teriyaki Meatball Chicken Meal Prep
13. One Pan Greek Chicken Meal Prep
Whole30 Dinners & Main Dishes
14. Sweet Potato Chicken Poppers
15. One Pot Lasagna Skillet
16. Bacon Cheeseburger Soup
17. Hot & Sour Soup
18. Spinach Avocado Chicken Burgers
19. Egg Roll Soup
20. One Pan Pesto Chicken with Vegetables
21. Unstuffed Cabbage Roll
22. Slow Cooker Teriyaki Chicken
23. Copycat Chipotle Burrito Bowl
24. Instant Pot Zuppa Toscana
25. Anti-Inflammatory Turmeric Chicken Soup
26. One Pot Taco Skillet
27. Spaghetti Squash Pizza Casserole
28. Instant Pot BBQ Stuffed Sweet Potatoes
29. Easy Beef & Broccoli
30. Blackened Chicken Avocado Berry Salad
I hope this list was helpful! Are you doing a whole30 this January?
This one-pan meatloaf dinner makes for an easy and comforting weeknight meal. It’s paleo, whole30, and AIP compliant and made all on one sheet pan.
Meatloaf is one of those comfort food dinners that is always filling and delicious… especially when paired with nourishing veggie side dishes. The thing about meatloaf for me is that it always takes a long time! I’ve made whole meatloaves in a loaf pan before and it typically takes at least an hour. Add that onto the cooking time and side dishes, and it just doesn’t feel very efficient. Not with this recipe!
This recipe uses one pan to make four mini meatloaves along with broccoli, and sweet potato that can easily be turned into a yummy mash. All you need is one sheet pan and you’re in business for a comforting and simple meal.
I’ve seen lots of recipes that do one pan meatloaf online before, so it isn’t reinventing the wheel by any means, but it this isn’t your average meatloaf recipe either. It’s made without breadcrumbs and without eggs! Reason being is that this is an AIP recipe, and so many people have egg intolerance issues… so why not make it easier to tolerate for more people, right? It’s also easy to make nightshade free, whole30, and is totally dairy and gluten free.
The Ingredients You’ll Need for the One Pan Meatloaf Dinner
I like using beef for meatloaf because it has a lot of flavor and higher fat content to help hold the meatloaf together. I haven’t tried this recipe with turkey, but it may work!
Onion, Garlic, and Zucchini
I told you this wasn’t your average meatloaf, right? Well, it also has hidden veggies in the form of zucchini! I use a food processor to get my zucchini well chopped.
When I was considering making this recipe and I asked my husband if he liked meatloaf, he responded, “Yeah, I like ketchup”… as if the two were interchangeable… ha! But really, the ketchup is a huge selling point. You don’t have to use corn syrup-laden ketchup from the store to make good meatloaf! I use an AIP recipe for nightshade free ketchup, and you can easily do sugar-free Whole30 ketchup as well.
Use any sweet potato variety you’d like to make a roasted sweet potato mash! Not only is it much easier than taking the extra time to boil the sweet potato, but the roasted flavor is amazing!
Broccoli or broccolini
I used broccolini to mix it up, but regular broccoli works just as well. You can also use something like brussels sprouts or cauliflower!
If you like this recipe, you may also like… Print
For the meatloaf
- 1 heaping cup zucchini, roughly chopped
- 1/2 white onion
- 1 clove garlic, smashed
- 1 lb ground beef
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 1/3-1/2 cup compliant ketchup (use this for AIP/not whole30, and this for whole30… see notes about making both whole30 & AIP)
For the vegetables
- 4 tbsp coconut oil (divided)
- 1 bunch broccolini, trimmed (sub broccoli)
- 2 small/medium sweet potatoes, diced
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 1/4 cup coconut milk
- Preheat the oven to 400 F and line a very large baking sheet with parchment paper.
- Using a food processor, finely chop the onion, zucchini, and garlic until fine.
- Mix the chopped onion, zucchini and garlic with the ground beef and stir in the seasonings.
- Form the ground beef into 4 smaller meatloaves on one side of the baking sheet. Top with compliant ketchup and coat well.
- Add the sweet potato and broccolini to the baking sheet, making sure to separate them into their own sections. Top with 2 tbsp coconut oil and season.
- Bake in the preheated oven for 30 minutes, keeping a close eye on it. Remove the broccolini about 5 minutes early if it starts to crisp too much, and cook the meatloaf until it reaches the internal temperature of 160 F. The sweet potato should also be fork tender and slightly crisp.
- Remove the sheet pan from the oven and allow the sweet potatoes to cool slightly before adding to the food processor with 2 tbsp of coconut oil and coconut milk to blend. Remove from the food processor and serve in a large bowl.
- Serve the sheet pan meal on 4 individual plates with all components. Season further to taste.
To make the recipe both whole30 and AIP, use this nightshade free marinara instead of ketchup.
Hello! The photos of this recipe as well as the photos and written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting. If you’d like to use a photo for a roundup blog post, please get in touch with me first. Thank you so much!!
2018 has been such a fun year! Of course, every year has its rough patches… including this one… but overall, there is always something to be grateful for. Looking back at this year, I wanted to start with the heart and soul of UnboundWellness.com, and one of my greatest passions in life that I love sharing with you guys… THE RECIPES!
Every single one of us has such a unique opportunity to help heal ourselves, and connect with the world around us through food. We can express creativity, passion, and improve our health all just by what we do in the kitchen. Food is one of the most basic things that unites us all, and there is so much we can do with it!
I am beyond blessed and grateful to be able to share my own creations with all of you! So without further ado, here are YOUR favorites from my blog from 2018! These are mostly determined by traffic and volume to the actual recipes, but I took social media shares into account too 🙂
Reader Favorites from 2018
1.Anti-inflammatory Turmeric Chicken Soup
“ABSOLUTELY AMAZING. My whole family LOVED IT!!!!”- Regin
2. Spinach Avocado Chicken Burgers
“I made this with ground turkey and they were amazing, especially with the avocado mayo! That really put the flair over the top.” – Beth
3. Mexican Chicken Poppers
“The Mexican Sweet Potato Chicken poppers are amazing! Thank you so much. I’ve been following an AIP diet for a few months now do to issues with gluten, nightshades…. My family loved them too. It has been so hard finding recipes that I can eat and that my family likes too. The Cilantro, Avocado, Lime sauce is great too. I’ll be using it for everything, topping burgers tonight and dipping the poppers in it for lunch tomorrow. I’ll be trying many of your recipes.” – Paula J.
4. One Pot Lasagna Skillet
“This was delicious and so easy to make! Perfect for a quick weekday meal. My husband asked for this to be made on a regular basis. It’s clean and very flavorful!” – Ashley G.
5. Paleo Egg Roll Soup
“Delicious, easy and affordable.”- Nicole
6. Greek Lemon Chicken Soup
“This was awesome! I had this soup often growing up, but have never been able to successfully make it myself. This recipe was amazing – thank you!” – Melanie
7. One Pan Greek Chicken Meal Prep
“I love it! Added some red and yellow bell peppers. Rating a 10!”- Shana
8. Turmeric Chicken Meal Prep
“Really good chicken and broccoli! I drizzled some extra Olive oil over the chicken and broccoli before putting it in the oven. I will make this again. For the kids they are theirs with basmati rice”- Erica
9. Turmeric Bars
10. Copy Cat Chipotle Burrito Bowls
“Yummy! So good, easy and much cheaper than the beloved chipotle.”- Julie
Some of my favorites/ honorable mentions…
Year In Review
What Happened For UnboundWellness.com…
1. Pageviews Increased be 95%!
Over 1.6 million people visited this little piece of the web this year, and for that, I am unspeakably grateful!
2. I launched my new ebook, Autoimmune Protocol Makeover.
You can find it here!
3. I took on an incredibly exciting, and huge project.
You will hear about it in 2019! I cannot wait to share it with you!!
What Happened in My Personal Life…
1. I was diagnosed with OCD.
I have a blog post all about this here.
2. I went to Paris for a food photography workshop!
Read all about it here!
3. I officially went full-time with Unbound Wellness!!
4. My husband and I bought a new house!
As in, we closed this week. Quite the finisher for the new year, right? We’ll still be in the same area, so no big move or anything. Just more space for me to work, and baby Hoover in the future! That’s not a pregnancy announcement 😛 Just another step towards the direction for growing our family!! I trust that God has the perfect timing for us, and that is all in His hands.
What’s to Come for 2019…
1. A ton related to this big project I mentioned above.
I promise it’s worth the wait!
2. More recipes, and more recipe videos!
Once I get some projects off my plate, I plan to double down on some more recipe videos for you guys! I love watching them myself and would love to do more of them.
I’ve been throwing around the idea of a YouTube channel as well, but I’m not 100% sure. If you’re into it, let me know in the comments!
3. Hopefully a website redesign for Unbound Wellness!
This place could use a bit of a tune-up. Once I get over the whole buying a new house thing, I can hopefully get the ball rolling on this!
4. Whatever God has in store!
I don’t claim to have it all figured out. I know that God will surprise me this year like He does every year. All I can do is trust!
Again, I can’t thank you enough for hanging out with me here. Your friendship, support, and comments mean the absolute world to me. I cannot wait to keep sharing more with you in 2019!
What were some of your 2018 favorites?! What are you looking forward to in 2019??
Have any requests for 2019? I would be so grateful if you shared in my reader survey!!
This post contains affiliate links.
This paleo lasagna soup is just the thing when you’re craving lasagna! It’s low carb, dairy-free and easily adapted to be whole30, keto, and AIP compliant.
Who doesn’t love lasagna? My Italian family and my non-Italian husband are all obsessed with lasagna. When we first got married, I would splurge on high-quality ingredients to make a healthier traditional lasagna and eventually stumbled upon an option to make a cheaper and easier lasagna soup. Sound delicious, right? But I wondered… could this be made grain free and dairy free?
It took a lot of thought and a little bit of elbow grease, but Paleo Lasagna Soup is indeed possible! It’s made with all unprocessed foods, it’s packed with green veggies, and it’s even topped with dairy-free ricotta if you’re into that… but really, who isn’t into cheese?
A few notes on the dairy-free ricotta…
The dairy-free cheese is not Whole30 compliant.
The rest of this soup is totally whole30… just not the dairy-free cheese. While it’s made with Whole30 ingredients, it falls into that category of SWYPO, which essentially means it’s not in the spirit of whole30. Trust me, it’s just as good without it!
It will melt in the soup.
Since this isn’t actually cheese, it will melt in the soup. However, it just makes it creamier!
The Ingredients You’ll Need for the Paleo Lasagna Soup
Coconut milk, coconut cream, apple cider vinegar, lemon, nutritional yeast, and gelatin
These are the ingredients to make the optional dairy-free ricotta. A few notes… I haven’t tried to make this coconut free and really think it would need the coconut cream to make it creamy! The gelatin cannot be swapped with collagen in this recipe. As for the nutritional yeast, you can buy it in health food stores and online. Nutritional Yeast has a cheesy flavor which really helps this dairy-free alternative pass for cheese.
This is what I’m always used to in lasagna, but you can also use something like ground turkey, or a compliant sausage of your choice.
Tomato sauce/nightshade free sauce
It’s not lasagna without a tomato flavor! If you can tolerate tomatoes, just opt for a sugar-free version. If you’re like me and don’t eat tomatoes, you can simply make this nightshade free marinara sauce at home!
Zucchini sliced thin is our substitute for pasta. It really looks like pasta in the soup, and it has far more nutrients!
Spinach, basil, and Italian herbs
These add more flavor and nutrients to the dish.
If you like this recipe, you may also like… Print
For the dairy-free ricotta (Optional. Omit for Whole30)
- 2 cups coconut milk
- 2/3 cup coconut cream
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- 1 1/2 tsp nutritional yeast
- 1/8 tsp sea salt
- 2 tsp gelatin
For the soup
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 2 tsp olive oil
- 1 lb ground beef
- 2 tsp oregano
- 2 tsp parsley
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- 4 cups broth
- 1 cup sugar-free tomato sauce (sub nightshade free sauce for AIP)
- 2 large zucchinis
- 2 cups spinach
- 2 tbsp fresh basil
For the ricotta
- Combine all of the ingredients (reserving the gelatin) in a medium sauce pan on low heat. Allow to heat for 5 minutes or so before adding the gelatin. Mix vigorously.
- Remove from heat and allow to cool for 5-10 minutes before pouring into a lined container like a glass pyrex lined with parchment paper. Place in the fridge for about 2 hours to solidify.
For the soup
- Using a large stockpot, heat the olive oil on low heat and add the onion and garlic. Saute until the onion is translucent.
- Add the ground beef to the stock pot and season with salt, oregano, pepper, and parsley. Brown the ground beef and discard the majority of the fat.
- Add the broth and sauce and stir well to combine. Simmer for 10 minutes to allow to thicken.
- While the soup is simmering, slice the ends off the zucchini and slice them in half down the middle. Using a mandolin slicer or a knife to slice thin strips of zucchini.
- Add the zucchini strips to the soup and simmer for another 5 minutes or so to let the zucchini soften. Stir in the spinach at the last minute to allow to wilt.
- Allow the soup to slightly cool before topping with optional dairy-free ricotta and basil. Note that the ricotta will melt in hot soup… but it only makes it creamier!
To make this soup in the Instant Pot follow soup instruction 1-2 above using the saute function on the instant pot. Next stir in the broth, sauce, herbs, and zucchini. Lock the lid onto the instant pot and set to low pressure for 5 minutes. Quick release the pressure and serve!
if there’s any time of year where we’re all really craving a few good treats, it’s the holidays for sure! For many of us, it’s a tradition to make and decorate sugar cookies or bake cookies to leave out for Santa, or we just want something sweet to share with family and friends. But when just running to the store and buying any cookie mix or premade cake off the shelf just isn’t an option, you can still make amazing holiday treats at home!
These 10 treats are perfect for making for Christmas, New Year’s Eve, and any other winter holidays you celebrate! They’re allergen friendly, grain free, gluten free, dairy free, paleo, and AIP. The perfect treats to share without anyone realizing that they’re better options 😉
1. Cut- out Sugar Cookies (Paleo & AIP)
For me, it’s not Christmas without cut-out sugar cookies. These are coconut free, egg free, and really easy to make.
2. Peppermint Bark
All you need is a few simple ingredients to make this paleo peppermint bark!
3. Hot cocoa mix with peppermint marshmallows
This hot cocoa mix makes a great gift, or you can just make it for yourself!
4. Hannukah Gelt
Hannukah gelt is so much fun, and relatively simple to make.
5. Pumpkin pie donut holes
These pumpkin pie donut holes are probably one of my most favorite recipes from my blog ever. They really taste like the real thing!
6. Coconut puppy chow
Puppy chow is a crunchy and sweet snack, and this version is paleo!
7. Paleo apple pie bars
These apple pie bars are vegan too, and they come with a caramel sauce topping!
8. Grinch cookies
These adorable little grinch cookies are colored green with matcha!
9. Hot chocolate brownie bites
Can’t get enough hot cocoa? Hot chocolate brownie bites to the rescue!
10. Cranberry Bliss Bars
This Starbucks copycat for paleo & AIP cranberry bliss bars is a fun treat to serve to the Starbucks lover in your life!
Happy holidays, friends! I hope you have an incredibly Merry Christmas and a happy and healthy New Year <3