5 Whole30 Meal Prep Recipes - The Ultimate Clean Eating Diet

What is up Flavor Fanatics, it's Bobby and today I have five epic meal prep and recipes that will help you rock the whole 30 elimination diet. And hey, that can be tough. You're talking about getting rid of dairy and beans and cheese and grains and all the things your body craves. But these recipes are so delicious, so easy to make and so comforting, you'll breeze through those 30 days like a boss. So before we get started, hook a brother up and click that little subscribe button. I'm rocking out new videos every Friday on my channel and I want you to be a part of the FlavCity community. So number one, you may think when you're rocking the whole 30 that you can't eat pasta and meatballs. Well think again my friends because I have a zucchini noodle marinara with tons of veggies and beefy lean meatballs that is so tasty and so comforting and this is how you make it. Start off with one pound of ground beef and half a pound of ground pork in a large bowl and then add one and a half teaspoons each of garlic and onion powder. Shake in half a teaspoon of dried thyme and half a teaspoon of dried oregano and a quarter teaspoon of red pepper flakes. Crack one egg into the bowl and then shake in a couple tablespoons of fresh parsley. Pinch in one teaspoon of salt, a few cracks of black pepper and then mix up everything really well. To form the meatballs, I like to dip my hands in some water and then roll the meatballs. That way none of the meat sticks to your hands. This recipe makes about 15 big meatballs. Pop them in a 350 degree oven for 18 minutes. Once the meatballs are ready, check out how plump and juicy they are. Get them off the sheet tray and you're done. For the zucchini noodles, add a shot of olive oil to a pan and then go in with some broccoli, orange peppers and yellow onions, a half a teaspoon of salt and a few cracks of black pepper. Cook that for a few minutes then go in with half a teaspoon of dried thyme and then finely chop three cloves of garlic. Add the garlic to the pan and cook it just a few more minutes. Use a spiralizer to break down three large zucchini into a big pile of spaghetti. Add some salt to a pot of boiling water and then cook the zucchini noodles for just 45 seconds and drain them and put them in an ice bath to stop the cooking. Add some marinara sauce to the noodles, making sure it's Whole30 and then add all the cooked veggies along with a tablespoon of fresh parsley, the zest of half a lemon and then mix up everything until it's well combined. Grab a healthy portion of zucchini noodles and place it in a glass meal prepping container and then go in with three meatballs. There it is, Whole30 clean eating spaghetti and meatballs with lots of veggies. Now it might be tough to have dinner at the steakhouse when you're on the Whole30 diet. I mean those big bowl of creamy mashed potatoes and cream spinach is completely off limits when you're on Whole30 but for number two, I'm bringing the steakhouse to my kitchen and I'm doing it veggie style and you're going to love this spice crusted cauliflower steak with roasted parsnip fries and roasted beet salad, so darn good. Start off by slicing some center cut cauliflower steaks so there's a good amount of surface area just like that. For the spice rub, start off with some ancho chili powder then grab some smoked paprika and cumin and add half a teaspoon of dried thyme. Give that a good mix up and then season the cauliflower steaks with a shot of olive oil, a healthy pinch of salt and then sprinkle over half of the spice rub. Make sure you season on both sides and then pop them in a 450 degree oven for 15 minutes. Take the cauliflower out of the oven, add some oil to a preheating cast iron pan, grab a couple cauliflower steaks and add them to the pan. Let them cook for about three minutes over high heat until they're nice and crusty and look like that. Perfect, let them go another three minutes, take them out of the pan and they're done. Add two pounds of beets to a sheet tray and season them with a shot of olive oil, a pinch of salt, a few cracks of black pepper and then splash in a tablespoon of water. Use some tin foil to seal them all up and then bake them for one hour. When they're ready, use a paper towel to peel away the outer skin. Slice them up into large bite size pieces and add them to a bowl. Go in with one tablespoon of extra virgin olive oil, the zest of one lemon and the juice of one lemon. Shake in a couple tablespoons of toasted and chopped walnuts, some fresh parsley, a pinch of salt, a few cracks of black pepper and then give it a good mix and the salad's done. Last up, the roasted parsnip fries. Peel a few parsnips and chop them into half inch thick fries. Season them with a couple shots of extra virgin olive oil, one teaspoon of kosher salt, a couple cracks of fresh pepper and one teaspoon of dried thyme. Toss the parsnips on a sheet tray and bake them in a 425 degree oven for about 30 to 45 minutes until they're golden brown. For number three, I'm embracing some Mediterranean flavors with an oven roasted Greek chicken breast and roasted spaghetti squash primavera. So darn tasty and this is how you do it. Start off by tapping a knife through the spaghetti squash. That's the safest way I know to cut it and scoop out all the seeds. Place the squash on a sheet tray and then season it with a shot of olive oil, a pinch of salt and a few cracks of black pepper and place that in the oven for just over an hour. Next up, season some grape tomatoes with a shot of olive oil, a splash of balsamic vinegar, a pinch of salt, a few cracks of black pepper and then spill them onto a sheet tray that's covered in tinfoil and pop them in the oven for about 20 minutes. To make the veggies, drizzle a shot of olive oil into a large pan and then go in with red peppers, fennel and red onion. Season that with a pinch of salt, a few cracks of black pepper and then cook that for a few minutes. Next up, go in with a few cloves of garlic that are finely minced and then finely slice one red chili and add that to the pan. When the spaghetti squash is ready, it'll look nice and roasted on top and then you can put a knife in it and if it comes in and out very easily, you know it's done. Now go ahead and rake it with a fork and that's when it becomes spaghetti. I love this. I think it's the coolest thing ever. Go ahead and rake all of it and then add that to the pan. Look at those cherry tomatoes. They burst and got really sweet so go ahead and add all of that plus the juices to the pan. Give it a good mix up and then go in with some freshly chopped parsley along with some lemon zest and juice. Then shake in a few tablespoons of toasted and chopped walnuts and give it one last stir. Make the marinade for the chicken by adding some olive oil to a bowl along with half a teaspoon each of dried thyme and dried oregano. Then grate in six cloves of garlic, the zest of two lemons and the juice of two lemons and give it a good whisk up. Season the chicken with a healthy pinch of salt and a few cracks of black pepper and then dump that lemony Greek marinade all over those chicken breasts and make sure it's covering completely. Then pop them in a 375 degree oven for 45 minutes. Now look how nice and golden the skin is and here's the beauty. When you cut it in half, look how juicy that meat is. That's only because we cooked it on the bone. Now add some of the chicken to a glass meal prepping container and a nice big scoop of spaghetti squash and there it is, five ethically delicious and easy meal preps for the week. We got to get some beef up in this meal prepping for whole 30 so for number four we're doing a spice crusted skirt steak with a roasted Brussels sprouts and sweet potato fries. Start off with five skirt steaks, eight ounces each and for the spice rub, add some paprika to some ancho chili powder along with coriander, cayenne and dried thyme. Give that a good mix up and then season the steak with a good pinch of salt and half of the spice rub on top, flip it over and season some more. Add some grapeseed oil to a hot cast iron pan and then go in with three steaks making sure not to overcrowd the pan and let them cook for three minutes without touching them. That way when you flip them over, look at the crust on that meat. That's thanks to the hot pan and the spice rub. Let them go another two or three minutes and then get them out of the pan. Remember skirt steak cooks really quickly so don't overcook it and remember when you cut your skirt steak, cut it against the grain. That way it's way more tender when you eat it. If you cut it with the grain, it's kind of like chewing on shoe leather. Next up, grab two pounds of Brussels sprouts and then cut the root end off a little bit, cut them in half and add them to a large bowl. Season them with a couple tablespoons of olive oil, a healthy pinch of salt and a few cracks of black pepper. Give them a really good shake up and then grab a sheet pan from the oven that's been preheating and spill the Brussels sprouts on there. That way they start cooking immediately. I absolutely love this tip and then cook them in the oven for about 30 minutes. Check out those Brussels sprouts, roasty and toasty and those little charred ends there are my favorite. They're so crispy. Add them to a large bowl and then shake in a quarter cup of chopped and toasted walnuts for crunch, two tablespoons of unsweetened cranberries, the zest of one lemon and then give them one more shimmy to combine everything. These are definitely not your mama's Brussels sprouts. Last up is the oven roasted sweet potato fries. Cut seven sweet potatoes into half inch thick wedges and toss them in a bowl. Add two to three tablespoons of olive oil, pinch of salt along with a teaspoon of cumin and a little bit of cayenne pepper. Give it a good shimmy and shake. Slide the fries onto a preheated sheet tray and bake them at 450 for 20 to 35 minutes until they're nice and caramelized and get ready for your new addiction. Add some of that skirt steak to a glass meal prep container along with some roasty Brussels sprouts and a nice handful of sweet potato fries. There it is, five beefy comforting meal preps for the week. Let's just say you're midway into your Whole30 diet and you're craving something creamy and starchy and really guilty. For number five, I've got you covered with this epic creamy chicken and mushroom sauce with broccoli and cauliflower mash. This is like one ginormous hug and it's so darn comforting. Start off by pounding some chicken breast thin, that'll make the chicken cook more evenly and quicker. Then make a tasty spice rub by adding one teaspoon of fennel powder, one teaspoon of garlic powder and one teaspoon of onion powder. Season the chicken with a healthy pinch of salt and then half of the spice rub and then make sure to massage it into the skin. Flip the chicken over and do some more salt and spice rub. Add a shot of olive oil to a preheating non-stick pan. Cook them for five minutes undisturbed and then give them a flip and then look at the crust you guys, so beautiful and so much flavor. Let them go another three or four minutes and then get them out of the pan. Do not overcook chicken breast, they get dry so easily. Next up, add 12 ounces of cremini mushrooms to the same exact pan and then let them cook for about 10 minutes unsalted until they get nice and caramelized and look like that. Then you could add a pinch of salt and a few cracks of black pepper. Add half a cup of Whole30 approved chicken broth and half a cup of coconut milk. Cook that for about 10 minutes until the sauce has reduced by half and then add all of the chicken back to the pan. That way they can finish cooking that delicious sauce and soak up all the flavors. For the cauliflower and broccoli mash, add a pinch of salt to a pot of boiling water and then go in with one large head of cauliflower florets along with four cloves of peeled garlic. Cook that for 10 minutes and you know it's ready when you can easily mash the cauliflower with a fork. Drain everything pretty well and then add it straight to a blender and go ahead and blend the cauliflower until it's nice and smooth and creamy. This stuff is the best replacement for mashed potatoes ever. Then take 12 ounces of broccoli florets, add them to the same water along with another small pinch of salt. Go ahead and drain the broccoli after a few minutes and then run it under cold water to stop the cooking process. Make sure you thoroughly strain it and then roughly chop it. Add that to the creamy cauliflower mash and you have some nice chunky texture in there and it's chock full of veggies. Add some of that yummy mash to a glass meal prep container along with one of the chicken breasts, some of that creamy sauce and some mushrooms. There it is, five hearty, clean, delicious meals for the week. All right you guys, so there it is, five delicious Whole30 approved recipes to make it through the 30-day elimination diet. All of the recipes, storage, reheating and the macros are down below in the description box. Make sure you share this video and do me a favor, subscribe to my channel if you want to see two more Whole30 recipes and just clean eating food that tastes darn good. Check out the recipes below me right now but I'll see you next Friday like I always do. Until then, hashtag keep on cooking, mad love.