Finding Recipes


IMG_2973As word of my journey through the Whole30 program has spread, a lot of people have asked me where I get my recipes. Probably the same place most people search for recipes these days: Pinterest.

Pinterest makes it ridiculously easy to locate a recipe using a series of keywords. I typically start my searches with something like “Whole30…” and the lob in things like soup, breakfast, lunches, etc. The results are usually too long to sort through everything, but some repeat from multiple pinners. From these results, we have actually added a few staple recipes to the repertoire and rotation.

Here are the links to a few of my personal favorites:


We make this one almost once a week now. It’s so easy to throw everything on the same pan and roast in the oven. It takes a few minutes for prep and then it cooks in under twenty minutes, so you could be dining within thirty!


I did this one a little differently from the recipe. I swapped pears for butternut squash. This dish fed me for THREE days! THREE DAYS! It was full of wonderful fall flavors – and even better – another one pan (roasting pan) dish!


This recipe made mornings so easy. It was hard to make an excuse to eat something off plan (I made no excuses and have yet to do so) when this was available. We followed the recipe as written the first time around, but my husband and I felt it needed to be jazzed up a bit more, so I added carmelized onions, peppers, and tomatoes. I also shredded some sweet potato and added it to the top, which gave it a crispy layer that was wonderful!


Technically, this is listed as a breakfast, but this could be a fantastic sub for anyone trying to do a Whole30 Thanksgiving dinner and still wanted a pumpkin-pie like dessert. I plan to make this one more time during my Whole 30, but here’s what I plan to do different: add a layer of sweet potatoes to the bottom to give it a base. I find what the recipe lacks today is a base to keep it all together – otherwise it’s like a fall mush. Now, don’t get me wrong, it’s a fantastic mush, but I’d love a “crust” to it.

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