Notes about Recipes in this book

• BST (bacon, spinach, tomato) breakfast salad

  • LumiCooks on January 03, 2026

    I had everything all prepped and ready to go ahead of time, and it all came together perfectly! I forgot to take photo, but I served on two red coupe plates and it looked fabulous!

• Sausage-mushroom frittata

  • babyfork on January 14, 2021

    So far after cooking two recipes from the Whole30 Cookbook I've been pleasantly surprised. Both have been very good! Again, I did not see the point of adding olive oil to the pan before browning the pork since it releases so much fat anyway. I then added the mushrooms and it was plenty of fat for them to saute in. Since it's winter and tomatoes aren't in season I decided to add about one Roma tomato chopped to the saute instead of topping with fresh tomato as suggested. I did add the raw scallions to the finished frittata though. I put it under the broiler for 2 minutes and it over browned so next time I would just do one minute and check it. It was slightly undersalted so I added a dollop of the vegan sour cream I made which was a bit oversalted to balance it out. I also liked the leftovers the next day with a sprinkle of kosher salt and some Crystal hot sauce added on top.

  • mary_z01doa on March 31, 2026

    Delicious and filling. Great with avocado.

  • lana_i2e4g6 on April 23, 2026

    It tastes so good!

• Shakshuka

  • JoD on June 15, 2020

    A regular breakfast in our house

• Beef and sweet potato chili

  • rmardel on November 09, 2020

    I have somewhat adapted this, using a mix of ground chiles (ancho, pasilla and chipotle) and adding a small can of diced green chiles as well. I might prefer it with ground bison over ground beef, but both work. A warming and favorite dish.

  • babyfork on January 11, 2021

    I followed the recipe pretty closely but omitted the olive oil since the fat in the beef seemed plenty to saute the veggies with. I added a jalapeno in addition to the serrano chile. And I had one orange sweet potato and one white. I didn't have ground chipotle so I used ancho instead. I simmered for about 35 minutes. Very good!

• Mexican twice baked potatoes

  • JoD on November 02, 2021

    The taco meat and cauliflower rice mixture has a lovely depth of flavour. A little bit time consuming to make but well worth the effort.

  • rachel_kzkw4i on May 07, 2026

    My daughter who hates cauliflower loves this recipe - like it’s one of her favorites. When no one is doing whole30, we add a lil cheddar cheese to the filling. We freeze these before the last bake for an easy busy night meal - thaw in the fridge during the day and bake until warmed through.

• Tomato bun sloppy Joes with ancho-spiced butternut squash

  • hlange on April 30, 2024

    I must have made this sloppy joe recipe a dozen times and kids and adults alike always love it. The cider and seasonings make it very sweet and flavorful while not feeling artificial, cloying or unhealthy like sloppy joes can. I usually stick the onion and bell pepper in a food processor first since I have picky eaters. The recipe itself is written really weird; I always just make the full amount of ground beef base, leave it in the pot, and then add the rest of the seasonings for the sloppy joe portion (multiplying the ingredients by 3 since I'm using all 3 portions of the ground beef). It does need a very long simmer.

• Thai red beef curry with green beans

  • babyfork on October 10, 2021

    I'm pretty sure I made this but spaced on making a note. I recently found some frozen red beef curry with green beans in my freezer. I also have this recipe marked with a post-it note in the Whole30 cookbook, so I think it's a match! LOL Anyway, the defrosted curry was very good over some rice. I'd make it again.

• Green pork and cauliflower curry

  • L.Nightshade on January 20, 2018

    Made this using the green curry paste from "The Spice Merchant's Daughter." Perfectly nice curry, if a little soupier than expected. Used the amount of curry paste specified, which because of the chiles I used, was pretty spicy, but was tamed by the coconut milk. Would use more than 1/4 cup of paste if I made it again.

  • Cheri on June 16, 2019

    Agreed. This is delicious, but soupy. I omitted the cauliflower, added chopped sweet potato, served over cauliflower rice. Comfort food.

• Sausage, potato, and kale soup

  • infoforerk on November 12, 2025

    This is on rotation forever at our house. And we make it when friends and family need some extra care. It is a hit with everyone!

• Classic pork meatballs

  • mary_z01doa on March 31, 2026

    My favorite meatball recipe!

• Chicken Marbella and sautéed kale

  • JoD on June 15, 2020

    This is a very tasty chicken dinner - the flavours of the dates, olives & capers go really nicely with the kale & garlic.

• Crispy spicy turkey with lemon and herbs

  • hlange on June 10, 2024

    Great for spice lovers. The almonds are a nice addition.

• Ginger-coconut "noodle" bowl

  • JoD on June 15, 2020

    My 19 year old son said this was one of the best meals he had ever had.

• Tomato-coconut curry with chicken

  • Laura on February 15, 2019

    Pg. 172. This dish surprised me -- it was not bad at all. As good as a similar dish in your local Indian restaurant? No, of course not. But, quite edible. It was supposed to be served over cauliflower rice, but I was not in the mood for that level of deprivation, so served it over Jasmati rice, thus eliminating the Whole30 aspect. Oh well. If I were to make it again (and I might, since my husband liked it quite a bit), I would dice rather than slice the onion. The onion slices were kind of awkward.

• Spicy cacao-orange almonds

  • hlange on June 10, 2024

    This book continues to impress me.