Category Archives: Appetizer

100 Plant Based Whole30 Recipes

This huge collection of plant based Whole30 recipes is just the thing you need to get yourself started on a healthy and sugar free lifestyle that includes high amounts of vegetables!

100 Plant Based Whole30 Recipes

As we approach the new year, I’ve been hearing about many of you who want to try the Whole30 in January which I think is great! However, I’ve also been receiving several questions like, “How do I do the Whole30 without eating a ton of meat?” or… “Is there a way to do the Whole30 by focusing more on vegetables?” And the answer is, HECK YES.

I don’t know why there is such a widely accepted perception that going paleo or Whole30 is so meat heavy. While I do include some kind of protein in all my meals because that’s what makes me feel the best, that’s only a small portion of my plate. 70-80% of my diet is actually vegetables. I love all the micronutrients that I get from eating a large amount of plants and veggies so that’s what I like to focus on.

And to help you do the same for your Whole30 challenge, I put together 100 plant based Whole30 recipes from myself and my fellow bloggers that are healthy and so delicious. While some of these recipes do include meat, vegetables are the star of the dish and make up the majority of the ingredients. I hope this round-up helps you realize that a veggie-heavy Whole30 challenge is definitely possibly and can even be quite easy!

MAIN DISHES

Greek Veggie Bowls by Lexi’s Clean Kitchen

Cauliflower Rice Pilaf with Mint and Peas by Empowered Sustenance

Pesto Portobello Pizza by What Great Grandma Ate

Tomato Mushroom Spaghetti Squash by What a Girl Eats

Paleo Pesto Spaghetti Squash w/ Crispy Chicken & Bacon by Tessa, The Domestic Diva

Breakfast Hash with Poached Eggs by The Organic Kitchen

Zucchini Noodle Pad Thai by Tasty Yummies

Sweet Potato + Pepper Breakfast Tray Bake by From Pasta to Paleo

Baked Zucchini and Eggplant with Oregano and Mint by Paleo Bee

Paleo Vegan Bruschetta Sweet Potato ToastBruschetta Sweet Potato Toast by What Great Grandma Ate

Simple Chinese Stir Fry Cabbage with Dried Shrimp (Paleo, Gluten Free, Keto) by Oh Snap! Let’s Eat!

Spiced Lamb Patties and Cauliflower Tabbouleh by The Organic Kitchen

Roasted Sweet Potatoes With Walnut Parsley & Garlic by Eat Drink Paleo

Loaded Grilled Eggplant with Creamy Herb Sauce by Lexi’s Clean Kitchen

Instant Pot Paleo Cauliflower Mushroom Risotto by What Great Grandma Ate

Dill Caper Sole by Healy Eats Real

Braised Cabbage With Potatoes & Chilli by Eat Drink Paleo

Paleo Asian Chicken “Noodle” Salad by What Great Grandma Ate

Purple Cauliflower Mushroom Paleo QuichePurple Cauliflower and Mushroom Paleo Quiche by What Great Grandma Ate

Pan Fried Brussels Sprouts with Bacon & Dried Cranberries by Raia’s Recipes

Coconut Pea Puree + Baked Sole Flowers by Yang’s Nourishing Kitchen

SIDES

Bone Broth Braised Greens by Tasty Yummies

Sheet Pan Roasted Vegetables – 3 Ways by I Heart Umami

Paleo Turmeric Cauliflower “Rice” Recipe [Keto, AIP] by Paleo Flourish

roasted carrots with carrot top pestoRoasted Carrots with Carrot Top Pesto by What Great Grandma Ate

Mexican Green Beans by Low Carb Maven

Whole Roasted Cauliflower With Black Sesame Yogurt Sauce by Strength and Sunshine

Brussels Sprouts and Fingerling Potato Hash by The Organic Kitchen!

Simple Paleo Roasted-Caramelized Butternut Squash by Tessa, The Domestic Diva

Sautéed Kale with Balsamic Glazed Shallots by Taste Abounds

Cauliflower Roasted with Bacon and Caramelized Green Onions by Low Carb Maven

Paleo Roasted Root Vegetables by Oh Snap! Let’s Eat

Tomato Basil Cauliflower Rice by Strength and Sunshine

Pan Fried Green Beans Almondine Recipe With Bacon And Garlic by Wholesome Yum

Pesto Cauliflower Bites by What Great Grandma Ate

Healthy Dairy Free Scalloped Potatoes by Tessa, The Domestic Diva

Rustic Rosemary Thyme Mashed Potatoes by Strength and Sunshine

Low-Carb Roasted Radishes With Chives by Today in Dietzville

Chipotle-Style Cilantro Lime Cauli-Rice by Raia’s Recipes

Grain-Free Potato Latkes with Onions and Garlic by Raia’s Recipes

Smokey Turmeric Cauliflower Rice by Today in Dietzville

Roasted Beets, Yams, and Carrots by What Great Grandma Ate

SALADS

Bok Choy Salad with Apple and Persimmon by A Calculated Whisk

Creamy Bacon Beet Salad by What Great Grandma Ate

Roasted Vegetable Salad with Balsamic Vinaigrette by The Organic Kitchen

Triple Green Kale Salad by I Heart Umami

Detoxifying Cabbage Salad by Real Nutritious Living

Roasted Bell Pepper Eggplant Salad by What Great Grandma Ate

Cauliflower Broccoli Rice Salad by Low Carb Maven

Simple Paleo Coleslaw by What Great Grandma Ate

Zucchini Ribbon Salad with Avocado by Oh Snap! Let’s Eat!

Paleo Roasted Brussels Sprouts SaladRoasted Brussels Sprouts Salad by What Great Grandma Ate

Tahini Celeriac Potato Salad by Strength and Sunshine

Low-Carb Classic No-Tato Salad by Today in Dietzville

Harissa Potato Salad by Strength and Sunshine

Paleo Spicy Thai Noodle Salad by Oh Snap! Let’s Eat!

Start-Loving Sardines Salad by What Great Grandma Ate

Red Cabbage Slaw With Creamy Avocado & Coriander by Eat Drink Paleo

Easy Broccoli Cranberry Salad With Bacon And Walnuts by Wholesome Yum

Curtido (Salvadoran Spicy Cabbage Slaw) by What Great Grandma Ate

SOUPS

Broccoli and Kale Green Soup by From Pasta to Paleo

Instant Pot Paleo Thai Carrot Soup by Tessa, The Domestic Diva

Instant Pot Vegetable Beef Stew by Today in Dietzville

Curry Butternut Squash Soup by Pure and Simple Nourishment

Creamy Carrot and Ginger Soup by Wholesome Delicious

Roasted Vegetable Soup by The Organic Kitchen

Hubbard Squash Soup with Pistachio Gremolata by A Calculated Whisk

Bacon Green Bean SoupBacon Green Bean Soup by What Great Grandma Ate

Low-Carb Zuppa Toscana by Today in Dietzville

Savory Sweet Potato and Coconut Soup by Real Nutritious Living

Paleo Broccoli Soup with Olive & Nut Pesto by Eat Drink Paleo

Snacks

Paleo Zucchini Tater Tots by Empowered Sustenance

The Best Guacamole Ever by What Great Grandma Ate

Paleo Potato Hummus with Crudités by A Calculated Whisk

Paleo Roasted Cauliflower Dip by Paleo Flourish

Gluten Free Paleo Spinach and Artichoke CupsPaleo Spinach and Artichoke Cups by What Great Grandma Ate

Spicy Chipotle Kale Chips by Today in Dietzville

Baked Yucca (Cassava) Fries by Strength and Sunshine

Irresistible Smoky Israeli Eggplant Dip by Tessa, The Domestic Diva

Low-Carb Cauliflower Hash Browns by Eat Drink Paleo

Tostones with Garlic Cilantro Mayonnaise by Yang’s Nourishing Kitchen

Baked Zucchini Chips by Wholesome Yum

Baked Sweet Potato Wedges with Chipotle Cashew Dip by The Organic Kitchen

Daikon Radish Fries by What Great Grandma Ate

Dairy-Free Instant Pot Queso by Today in Dietzville

Baba Ganoush by Empowered Sustenance

Crispy Plantain Curly Fries by What Great Grandma Ate

Roasted Red Pepper Zucchini Hummus by What Great Grandma Ate

SAUCES & CONDIMENTS

Creamy Chimichurri Sauce Paleo VeganCreamy Chimichurri Sauce by What Great Grandma Ate

Wild Fermented Salsa by Yang’s Nourishing Kitchen

Fermented Cilantro Chimichurri by Today in Dietzville

Pineapple-Turmeric-Ginger Probiotic Sauerkraut by Yang’s Nourishing Kitchen

Fermented Pickles with Green Tea and Dill Flowers by Yang’s Nourishing Kitchen

Easy Mason Jar Sauerkraut by What Great Grandma Ate

Easy Homemade Pickle Chips by Raia’s Recipes

The Easiest Quick Pickled Onions by What Great Grandma Ate

DRINKS

Paleo Vegan Pumpkin Spice LattePaleo and Vegan Pumpkin Spice Latte by What Great Grandma Ate

Paleo Vegan Shamrock Shake by What Great Grandma Ate

Pumpkin-Cranberry Smoothie (Omit sweetener) by Tessa, The Domestic Diva

Beet Kvass by What Great Grandma Ate

Pink Beet Latte by What Great Grandma Ate

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

This is one of those recipes that I want to make ALL the time. My family spent last Thanksgiving in Hawaii (yes, almost a year ago), and I saw coconut shrimp on the menu at one of the restaurants. It sounded soooo delicious, but unfortunately, it contained flour and breadcrumbs so I couldn’t order it with my gluten intolerance. I remember drooling at how delicious it looked when the servers carried the dish to other tables. 

Ever since, I’ve been meaning to recreate an allergen-free version at home and I finally got around to it recently. This Paleo Coconut Shrimp is soooo yummy and addicting, and it’s not even deep fried! You just bake it in the oven for 20 minutes, and you get a golden, crunchy exterior that you just can’t get enough of.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

While the Paleo Coconut Shrimp is delicious on its own, the Sriracha Mayo Dipping Sauce is what really pulls this recipe together. I mean, this sauce is honestly good on it own and we may or may not have been eating it by the spoonful. I highly recommend you make it and I promise you’ll want to put it on everything!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Course: Appetizer, Main Course, Sauce
Cuisine: Caribbean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Jean Choi

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

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Ingredients

Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 cup tapioca starch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg, whisked
  • 1 cup shredded coconut
  • 1 tsp sea salt

Instructions

  1. Prepare the sauce. Mix all the ingredients together and whisking the ingredients together.
  2. Refrigerate until ready to use.
  3. Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  4. Rinse shrimp and pat dry with paper towels.
  5. Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, and onion powder; one with whisked egg; and lastly, one with shredded coconut and sea salt.
  6. Dredge the shrimp in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.
  7. Repeat for the rest of the shrimp and place on the prepared baking sheet
  8. Bake for 20 minutes, flipping halfway through.
  9. Serve immediately with Sriracha Mayo Dipping Sauce.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

Nut Free Paleo Crackers

These nut-free paleo crackers are so crispy and delicious, they taste better than the store-bought kind!

Nut Free Paleo Crackers

Ever since going gluten-free has gotten mainstream, I’ve been loving how many gluten-free and paleo products have been coming out on the market. When it comes to paleo crackers, while many of the ones I tried are super tasty, but I just don’t love that most of them are nut-based.

Don’t get me wrong. I LOVE nuts. They are nutritious, portable, and super addicting. However there IS such a thing as too much of a good thing. Because they are so addictive, if you are like me, it’s hard to stop at just a handful even when it comes to crackers. They contain phytic acid like grains and high levels of Omega-6 fatty acids, both of which are known to cause inflammation.

So in order to continue my cracker snacking habits without digestive issues, I made these nut-free paleo crackers that are super delicious and really easy to make!

Nut Free Paleo CrackersNut Free Paleo Crackers

Instead of using a nut flour, I used coconut flour to make these nut-free paleo crackers, making them much easier to digest. The trick is to roll out the dough as thin as possible for that extra crispiness, and keeping a close eye on them while they are in the oven to make sure they don’t burn.

I enjoyed these with the addition of garlic powder and rosemary, but you can customize the spices to make it any flavor you like. Eat it with your favorite dips like cauliflower nacho cheese, guacamole, or zucchini hummus!

Nut Free Paleo CrackersNut Free Paleo Crackers

Nut Free Paleo Crackers

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Jean Choi

These nut-free paleo crackers are so crispy and delicious, they taste better than the store-bought kind!

Print

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine coconut flour, tapioca starch, salt, pepper, and any herbs or spices of your choice in a large bowl.
  3. In a separate bowl, whisk together eggs and extra virgin olive oil.
  4. Pour wet ingredients into dry ingredients and mix until a dough forms.
  5. Place the dough between 2 parchment papers and use a rolling pin to roll it out as thin as you can without breaking the dough. The thinner the dough, the crispier the crackers!
  6. Remove the top parchment paper. Use the back of a knife to slice the dough into 2 inch squares.
  7. Bake for 20-25 minutes, keeping an eye on it to make sure the edges aren't burning.
  8. If the center crackers are still soft, you can remove the outer pieces and bake the softer pieces for an additional 5 minutes until they crisp up.
  9. Let cool completely before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.