Favorite Whole 30 Recipes

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It’s the start of a new year which means… clean eating! Are you ready to get your diet whipped back into shape?

Check out some of our favorite Whole 30 recipes by Kitchn.

Vegetable Breakfast Hash


  • 3 tablespoonsolive oil, divided
  • 1 medium yellow onion, chopped
  • 1 medium red bell pepper, cored, seeded, and cut into 1/4-inch pieces
  • 1 1/2 pounds sweet potatoes, cut into 1/4-inch pieces
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 1/4 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 small crown broccoli, chopped into small florets (about 3 cups)
  • Finely grated zest from 1 medium lemon
  • 4 large eggs
  • 2 scallions, green parts only, thinly sliced


  1. Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet until shimmering. Add the onion and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add the sweet potatoes, paprika, coriander, pepper, and 1 teaspoon of the salt. Cook, stirring occasionally, until almost tender but there’s still slight resistance when pierced with a fork, about 8 minutes. Add the broccoli, lemon zest, and remaining 1 tablespoon oil. Stir to combine.
  2. Using the back of a spoon, press down into the vegetables to make 4 shallow divots for the eggs. Crack one of the eggs into a small bowl or ramekin (without breaking the yolk), and pour into one of the divots. Repeat with remaining 3 eggs. Season the eggs with the remaining 1/4 teaspoon salt.
  3. Cover the skillet and cook for 7 to 8 minutes for runny yolks, or 10 to 11 minutes for firm yolks. Top with the scallions and serve warm.


Make ahead: The vegetable mixture can be cooked on the stovetop up to a day in advance and stored in an airtight container in the refrigerator. Reheat on the stovetop before adding the eggs.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

One-Pot Braised Cabbage with Bacon


  • 5 thick-cut slices bacon, cut crosswise into 1/3-inch-thick pieces
  • Olive oil, if needed
  • 5 cloves garlic, finely chopped
  • 1 medium green cabbage (about 2 pounds), cut through the core into 1/4-inch-thick wedges
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 tablespoons apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper


  1. Heat a 5-quart or larger Dutch oven on medium-high heat. Add the bacon and cook, stirring occasionally, until crispy and most of the fat is rendered, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Take the pot off the heat and let cool a few minutes. If you have less than 3 tablespoons of grease in the pot, add olive oil to make up the difference.
  2. Place the Dutch oven back over medium-high heat; add the garlic and stir. Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.
  3. Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.
  4. Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Scatter the crispy bacon on top and serve immediately.


Bacon substitute: Black pepper pastrami can be substituted for the bacon.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium lemon, thinly sliced
  • 5 to 6 fresh thyme sprigs


  1. Arrange a rack in the middle of the oven and heat to 400°F. Drizzle the chicken thighs with olive oil and season well with salt and pepper.
  2. Place the thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat. and cook undisturbed for 14 to 15 minutes.
  3. When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so they are skin-side up. Scatter the lemon slices and thyme sprigs over the chicken. Roast in the oven until the chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately.


Batch cooking: Depending on the size of your cast iron skillet, you might want to brown the chicken in batches so as not to crowd the pan. If you do this, reduce the time on the second batch, as the pan will already be hot. Then you can transfer the thighs to a baking dish to finish in the oven.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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