30 Days of Whole30 Meals to Take You from Start to Finish

Since it was created in 2009, millions of people have tried the Whole30 diet. But the number of restrictions can make sticking to the plan difficult. If you’re planning to do the Whole30 program, you’re bound to need some meal ideas that can help you navigate which foods are Whole30-compliant and which are not.

Here’s our assist: We’ve put together easy, convenient recipes for all 30 days of the Whole30 plan. And the best part? You don’t have to cook every day.

Each week relies on batched breakfasts and lunches that you can prep out on the weekend and eat all week long. And we include five dinners: Expect to be making enough to eat leftovers twice a week (on, say, Tuesdays and Thursdays). The flexibility will let you tailor the plan to your specific needs, but you should be able to cook through this list and easily make it through the month.

Make a big batch of CADA (coconut, apple, date & almond mix) and enjoy this grain-free “granola” each morning paired with your favorite non-dairy yogurt or milk. For lunch, alternate between egg roll bowls and spicy sweet potato soup. Then take your pick of five recipes for dinner and take advantage of a couple of leftover nights, too — serve leftover steak over store-bought broccoli slaw or simply enjoy the rest of the creamy cauliflower soup as is.

Vegetable-packed, grab-and-go-friendly egg muffins enriched with ghee (a kind of clarified butter, available in the international section of many grocery stores) are on the breakfast menu this week. Both Greek-inspired chicken and dairy-free chowder keep you satisfied at lunch. Dinners this week are a mix of sheet pan, skillet, and slow cooker meals to ensure ease. Cook the whole chicken at the end of the week and leftovers can be shredded and stuffed inside grain-free tortillas for tacos or served over salad greens for weekend dinners.

Make a sheet pan full of home fries to pair with hard-boiled eggs for breakfast this week. For lunch, alternate between meaty chili and Greek tuna salad served over greens. Five feel-good dinners supply enough leftovers to stretch the week and weekend. Try serving leftover soup over cauliflower rice or use sliced leftover pork loin as a salad topper.

For the final week, make a breakfast frittata using leftover vegetables from the fridge. For lunch, pack a couple of Mason jar salads for the days you don’t eat the chicken and veggie sheet pan meal. And with a few extra dinner recipes, plus some large-batch choices like chicken soup and Italian meatballs, you’ll have enough ideas to stretch through day 30 and even have some leftovers to freeze and carry over into the next month.

• Whole30 Frittata