Now that you know what Whole 30 is, we can get into the fun stuff: cooking!
(If you’re reading this and thinking…what the heck is this woman talking about…check out my first article here about the foundations of Whole 30.)
Cooking is a fundamental part of success during your program. For the first week you could maybe get away with just buying different meats and prepared veggies from Trader Joes (I’ll give you a list of Whole-30-approved Trader Joes goodies later.) After that though…you’ll definite lose steam and motivation if you don’t have meals ready to go in your fridge or easy-to-prepare things lying around.
Other than whipping up some gourmet michelin meals (which you are SO capable of doing by the way) there are some staples that make your life SO much easier when you have them in your fridge. It’s easy to throw something together quickly when you’re prepared! Here’s a little list of a few things that I like to prep on Sundays for my week:
1) Veggie Broth (to whisk together a soup when needed!)
2) Homemade Mayo (and subsequent sauces made from mayo)
4) Lots of fresh cut up veggies
5) Frittata (or some sort of egg dish for brekkie!)
6) Whole 30 approved bacon for those meat eaters out there, because you can wrap anything in bacon like figs and dates and veggies and even bacon. Bacon wrapped bacon y’all! (try to take it easy though)
For starters, here is one of my favorite Whole 30 recipes that I find pretty easy and produces a mass amount for saving for the week!
Whole 30 Shepard Pie adapted from The Art In Life Blog
**JK I lied a little. Before we start, I want to tell you what ghee is because it’s mentioned in this recipe a few times. You can either buy your ghee from whole foods, trader joes or some health foods store (like lazy me does), or you can make it! It is simply clarified butter, used often times to make Indian food, which consists of butter being cooked down into dairy free fat base… Click here for directions to make ghee!
Whole30 Veggie Shepherd’s Pie
- 3 Large potatoes/ 4 small ones
- 3 tablespoons ghee (make your own or use store bought!)
- 2-3 heap tablespoons coconut milk
- 2 teaspoons sea salt
- 2 tablespoons black pepper
- 1 small onion, finely chopped
- 7 cup of carrots, diced
- 7 cup of celery, diced
- 4 cups mushrooms, sliced
- 2 tablespoon of compliant tomato paste
- 2 cloves garlic, minced
- ½ cup veggie broth
- 4 tablespoons balsamic vinegar (make sure there aren’t any sulfates!)
- 5 tablespoons minced fresh thyme
- 5 tablespoons minced fresh rosemary
1) Place the potatoes in a large stockpot and fill with water. Bring to a boil, reduce the heat to medium and simmer for 15 minutes, or until fork tender. Drain well, place in a bowl and add 2 TBS of ghee and coconut milk and mash until smooth. Season generously with salt and pepper and set aside.
2) In a skillet, heat 1 TBS of ghee and saute the carrots, onion, and celery. After about 5 minutes, add mushrooms. Cover and cook on medium heat until they become tender, 8 more minutes.
3) Next, stir in the tomato paste and garlic and sauté for another 2 minutes. Pour in the veggie broth, balsamic vinegar, herbs, and more salt and pepper to taste. Simmer until slightly thickened, about 3 minutes.
4) Transfer to an over safe dish – I used a deep 9 inch pie plate. Pour the veggie mixture in and top with the potato mixture, distributing evenly across the top. You can either bake it now (450 degrees for 30 minutes) or you can keep it in the fridge for a couple of days and bake it later.
5) VARIATIONS: If you are a white potato-hater (if you are—WHAT?!) you could try parsnips or sweet potatoes, adjusting liquid and seasonings as needed. The Whole30 used to ban white potatoes, but started allowing them in August 2014 and I am all about that (in moderation), but you can be a purist if you so choose.
Other than put together meals like this one there are so many fun ways to cook veggies and meats in all different sorts of spices, rubs, and fun sauces to play around with. You can use recipies from the book or google “Whole 30 recipies” and go hog wild! Comment below with your favorite Whole 30 dish or follow me on Instagram to see what creations I come up with!