Whole30 Top Recipes

All recipes listed below are Whole30 compliant or very easily substituted.

These recipes are free from..

  • Sugar

  • Alcohol

  • Grains

  • Legumes (except “pods”)

  • Soy

  • Dairy (except ghee and butter)


 ***Scroll all the way to the bottom for exclusive Whole30 offers!***



Coconut Lime Chicken

Yields: 4 pieces of chicken - 1 piece per serving

  • 4 large chicken breasts
  • 14 oz. can coconut milk
  • 2-3 large limes, juiced
  • lime zest
  • ½ T. TLC House Seasoning (combo of sea salt, garlic, and pepper)
  • ½ T. ground coriander
  • 1 T. cilantro, chopped
  1. Add all ingredients except cilantro into the crock pot, and cook on high 4 hours (time may depend greatly on each individual crock pot).
  2. Garnish with fresh chopped cilantro and lime zest
  4. Remove 2 cups of cooking liquid from the crock pot, and put through a fine mesh strainer to remove any lumps and bumps.
  5. To the crock pot liquid, add 2 cups of rice and cook like normal.
  6. Garnish with fresh chopped cilantro and lime zest.


  • Calories: 317
  • Fat: 9 grams
  • Carbs: 6 grams
  • Protein: 52 grams


Ginger Beef Soup

Yields: 4 servings per recipe - 1 cup per serving

  • 1 lb. stew meat
  • 32 oz. beef broth, low sodium
  • 2 c. frozen vegetables
  • 2 T. ground ginger
  • 1 T. oregano
  • 2 T. olive oil
  1. Heat saute pan to a medium heat with olive oil.
  2. Sear/Brown meat on each side, and place in crock pot when finished.
  3. Add the remaining ingredients to the crock pot.
  4. Cover and cook on low for 8 hours.


  • Calories: 340
  • Fat: 25 grams
  • Carbs: 6 grams
  • Protein: 22 grams


Pulled Pork

  • 4 lbs. pork shoulder
  • 2 shallots, sliced thin
  • 1 c. low sodium chicken broth
  • 4 T. TLC Inflammation Buster OR
  • 1 T. garlic powder
  • 1 T. chili powder
  • 1 T. salt
  • ½ t. cumin
  • ½ t. cinnamon
  1. Cut the pork shoulder into large chunks and put into crock pot.
  2. Add all remaining ingredients, cover, and cook on high 8-10 hours until shreds easily.
  3. Remove from crock pot, shred, and add back into the crock pot so the juice may incorporate.
  4. Let warm through 10-20 minutes.


Ancho and Cilantro Pork Chops

Yields: 4 servings per recipe - 1 chop per serving

  • 4 pork chops
  • 1 T. ancho chili powder
  • 1/2 T. garlic powder
  • 1/2 t. salt
  • 1/4 t. cumin
  • 1/2 T. cilantro flakes
  • 2 T. olive oil
  1. Combine all the spices into a rub, and rub over the pork chops.
  2. Refrigerate the pork chops a minimum of 5 hours.
  3. Heat a skillet to medium heat and add olive oil.
  4. Fry the pork chops for roughly 3 minutes on each side, depending upon the thickness.


  • Calories: 166
  • Fat: 12 grams
  • Carbs: 1 grams
  • Protein: 14 grams


Cajun Chicken Kabobs

  • Chicken:
  • 4 chicken breasts, cut into chunks
  • 2 T. olive oil
  • 2 T. TLC Cajun OR Blackened Seasoning
  • ½ t. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  • Veggies:
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 T. olive oil
  • ½ T. TLC House Seasoning (combination of sea salt, garlic, and pepper)
  1. Chicken:
  2. Cut chicken into chunks.
  3. In a bowl, mix together the seasonings and olive oil until you form a paste.
  4. Rub the paste into the chicken and let sit at room temperature a minimum of 30 minutes.
  5. Veggies:
  6. Cut bell peppers and onion into large chunks, and season with olive oil and house seasoning.
  7. In your sink or a large bowl, soak 4-5 wooden skewers (let soak 30 minutes to avoid burning on the grill.)
  8. Heat grill to 300-350 degrees.
  9. Skewer your chicken and veggies, alternating the two, until all skewers are complete.
  10. Grill until thoroughly cooked, approximately on 7-10 minutes (time depends greatly on your grill)
  11. TIP: Do not move skewers too much while cooking. The more you let the heat do it’s work, the less chance you have of overcooking.


Cauliflower Mash

Tiny Little Chef Cauliflower Mash
  • 2 heads of Cauliflower or 3 bags of cauliflower florets
  • 6 T. butter (sub Ghee)
  • ¼ c. grated Parmesan or nutritional yeast (optional)
  • ½ T. garlic powder
  • 1 t. TLC Inflammation Buster Seasoning OR nutmeg
  • salt and pepper to taste
  1. Chop off the florets from the heads of cauliflower.
  2. Boil for about 20 minutes, until very tender.
  3. Puree cauliflower in a blender or food processor with all other ingredients except the parmesan, being sure to leave room and air for the steam to escape.
  4. Transfer mash to a serving bowl and slowly stir in the parmesan.


  • Calories: 97
  • Fat: 9 grams
  • Carbs: 2 grams
  • Protein: 2 grams


Chaco's Chile Lime Chicken Wings

Yields: 4 servings

  • 1 lb. chicken wings and drumettes (I go for smaller pieces as they cook up more quickly)
  • 3 T. ghee or unsalted butter
  • 3 T. MCT oil or coconut oil (can use olive oil as well)
  • 3 T. lime juice
  • 2 T. chopped cilantro
  • ½ T. House Seasoning
  • 3-4 T. Chaco’s Chile Lime Seasoning
  1. Coat chicken with the House seasoning, massaging into the meat. Let rest at least 10 minutes, or (even better) until room temperature.
  2. In a skillet heat up the oil and butter until melted.
  3. Turn on your broiler to high (optional).
  4. Place chicken skin side down and let brown over medium-high heat.
  5. Flip after 4 minutes.
  6. After another few minutes, remove the chicken from the skillet (save the liquid!) and place onto a baking pan. Put the chicken under the broiler until skin is bubbly and crispy.
  7. In the pan with the cooking liquid add the Chacos Chile Lime Seasoning, lime juice, and half of the cilantro. Heat until thickened a bit.
  8. Add the chicken to the sauce mixture, toss together, and garnish with the remaining cilantro.
  9. ENJOY!


  • Fat: 36 grams
  • Carbs: 1 grams
  • Protein: 18 grams


Garlic Balsamic Ribs

Yields: 1 rack of ribs

  • 1 (1/2 lb.) rack pork ribs
  • ¼ c. TLC House seasoning (or a combo of salt, pepper, garlic powder)
  • ⅛ c. balsamic vinaigrette
  • 1 lemon, juiced
  1. Cut the rack of ribs in half and place in a baking dish.
  2. Coat well with the House seasoning.
  3. Cover with foil and allow to marinate a minimum of 4 hours.
  4. OVEN: Preheat oven to 300 degrees, and place the ribs inside (still covered with foil).
  5. After one hour, remove the foil and raise the heat to 350 degrees.
  6. Squeeze the ribs with lemon juice and coat with balsamic vinaigrette.
  7. Bake an additional hour, remove from oven, and enjoy!
  8. GRILL: Heat a gas or charcoal grill to medium heat (350°F to 450°F).
  9. Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with balsamic.
  10. Cover the grill and cook for 10 minutes.
  11. Flip and brush the ribs and cook another 10 minutes.
  12. Once ribs are fully cooked, remove from heat and coat with any additional balsamic and squeeze on the lemon juice.
  13. Transfer the ribs to a cutting boardand let rest 10 minutes before cutting.


  • Calories: 71
  • Fat: 5 grams
  • Carbs: 2 grams
  • Protein: 12 grams


Grilled Chicken Nuggets

Yields: 4 servings per recipe -1/2 chicken breast per serving

  • 2 large chicken breasts, cut into chunks
  • 1 1/2 T. olive oil
  • 1/2 T. white wine vinegar
  • 2 T. TLC House Seasoning (combo of sea salt garlic and pepper)
  • 1 t. TLC Italian Seasoning
  1. Cut chicken into large chunks.
  2. In a bowl, mix together the oil, vinegar, and seasonings.
  3. Combine chicken with marinade, put in an airtight container, and let marinate 4-6 hours. (Overnight or all day is great for this!
  4. Remove chicken from the fridge and let come to room temp a minimum of 30 minutes.
  5. Heat grill to 325-350 degrees.
  6. Grill the nuggets approximately 4 minutes each side, depending o the size.


  • Calories: 153
  • Fat: 7 grams
  • Carbs: 5 grams
  • Protein: 15 grams


Lemon Basil Steaks

Yields: 2 steaks - 1 serving per recipe

  • 2 sirloin steaks
  • 2 T. TLC Lemon House Seasoning (combo of lemon sea salt, garlic and pepper)
  • 1 T. TLC Spicy House Seasoning (combo of sea salt, garlic, pepper and cayenne)
  • 1 ½ t. dried basil
  • 2 t. fresh chopped basil
  • 1 t. lemon zest
  1. In a bowl, mix together the House Seasonings.
  2. Run steaks with the seasoning mixture and let sit at room temperature for 30 minutes.
  3. Grill until desired temperature, and top with freshly chopped basil and lemon zest.


  • Calories: 118
  • Fat: 2 grams
  • Carbs: 2 grams
  • Protein: 18 grams


Tuna Stuffed Avocado

Yields: 2 servings per recipe

  • 2 ripe avocados
  • 10 oz. chunk light tuna in water
  • 1 ½ T. olive oil
  • ¼ t. ground black pepper
  • ½ t. sea salt
  • ½ jalapeño, seeded and diced
  • 1 T. cilantro
  • 1 Roma tomato, diced
  • ¼ t. garlic powder
  1. Cut avocado in half, lengthwise, and remove the pit.
  2. In a bowl, add all other ingredients to the drained tuna, leaving some tomato and cilantro for garnish.
  3. Mix well.
  4. Add tuna to the holes where the pit used to be in the avocado. TIP: I squeeze the avocado a bit to create more room and to loosen the avocado from the skin.
  5. Garnish with remaining tomato and cilantro.
  6. Grab and spoon and enjoy!


  • Calories: 520
  • Fat: 32 grams
  • Carbs: 2 grams
  • Protein: 50 grams

Many of the recipes above include my signature, rave-reviewed Handcrafted Seasoning Blends! Free from gluten, dairy, sugar, “flow agents” and excess sodium, use these to enhance the flavor of all Whole30 meals!


Use code WHOLE30 for 20% off and free shipping!