7 Whole30 Recipes with 8 Ingredients or Less

Share on facebook
Share on twitter
Share on pinterest

If you don’t know what Whole30 is — where on Earth have you been?

Basically, it’s a 30-day fad diet, in which participants eliminate sugar, alcohol, grains, legumes, soy and dairy from their diets. What they’re left with is meat, vegetable, egg and fruit-dense meals.

While this eating style leaves people feeling fit and healthy, it’s often hard to find meat-and-vegetable-based recipes that taste good and aren’t 100 steps long. So, with that in mind, I have gathered a few delicious recipes that only have eight, healthy ingredients — and sometimes even less.

Happy eating!

7 Whole30 Recipes with 8 Ingredients or Less:

1. Lemon Rosemary Chicken


  • 1/4 cup olive oil
  • 4 chicken breasts
  • 1 1/2 sweet potatoes, cubed
  • 1 large lemon, squeezed
  • 1 large lemon, sliced
  • 2 Tablespoons rosemary
  • 5 garlic cloves, crushed
  • salt and pepper, to taste


  1. Preheat your oven to 400 degrees.
  2. Pour olive oil into a large cast iron skillet, and heat over medium-high hear.
  3. Sprinkle salt and pepper over chicken breasts.
  4. Place the chicken in the pan, and add the sweet potatoes.
  5. Cook in skillet for 4-5 minutes, or until the chicken is brown.
  6. Flip the chicken, and pour lemon, rosemary and garlic over the meat and potatoes. Top with sliced lemons.
  7. Bake at 400 degrees for 30-35 minutes, or until the chicken is done.
  8. Enjoy!
2. Bacon Wrapped Filet Mignon with Pan Sauce
  • 4 pieces grassfed filet mignon (4-6 ounces each)
  • 4 pieces pastured bacon
  • salt and pepper to taste
  • 1 tablespoon bacon grease
  • 1 shallot, diced
  • 1 cup bone broth
  • 2 tablespoons red palm oil


  1. Wrap bacon around outside of each piece of filet and secure with a toothpick.
  2. Sprinkle with salt and pepper.
  3. Melt cooking fat over medium-high heat.
  4. Place meat in pan and cook for 3-4 minutes.
  5. Flip and cook for 3-4 minutes, until the meat is medium rare.
  6. Remove the meat from the pan. Keep warm with aluminum foil.
  7. Cook the shallot in now empty pan, stirring constantly.
  8. Pour bone broth into pan. Continue cooking until reduced by about 1/2.
  9. Whisk in red palm oil.
  10. Pour over steaks and serve immediately.
  11. Enjoy!
3. Breakfast Burritos
  • 1 dozen eggs
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons avocado or coconut oil
  • 1-2 pounds lunch meat of your choice
  1. Heat a few teaspoons of oil in 2 medium skillets — one over low-medium heat, the other over medium-high heat.
  2. Whisk together eggs, salt and garlic powder.
  3. Add the eggs to one of the skillets and cook until done.
  4. Once they are done, scoop some into a piece of lunch meat and roll up.
  5. Place burritos into the second skillet with oil and fry for 1-2 minutes on each side.
  6. Drain burritos in a paper towel.
  7. Enjoy!

4. Roasted Asparagus Salad

  • 1 bundle of asparagus, chopped into thirds
  • 2 tablespoons pastured butter
  • 2 tablespoons olive oil
  • 1 cup of sliced almonds
  • 1 lemon, juiced
  • 1/2 tablespoon garlic salt
  • salt and pepper, to taste
  1. Toast almonds in oven on high broil for about 2-3 minutes, or until slightly brown.
  2. Heat a pan to medium heat, and add olive oil.
  3. Add chopped asparagus to pan and cover for about 8-10 minutes.
  4. Add butter, almonds, salt, pepper, garlic salt and fresh lemon juice.
  5. Mix well until butter is melted.
  6. Serve hot and enjoy!
5. Salty Zucchini Chips
  • 1 large zucchini
  • salt and pepper, to taste
  • any other desired spices
  1. Preheat you oven to 375 degrees.
  2. Cut the zucchini into very thin pieces.
  3. Place zucchini in a bowl and toss it in olive oil. Season with salt, pepper and your spices of choice.
  4. Spread zucchini onto a baking sheet.
  5. Bake in the preheated oven for about 20 minutes, or until lightly brown.
  6. Enjoy!
6. Balsamic Hummus
  • 2 medium zucchini, peeled and cubes
  • 2 tablespoons balsamic vinegar
  • 1/2 lemon, juiced
  • 1/4 cup tahini
  • 3 large cloves garlic, minced
  • 1 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  1. In a food processor, combine zucchini, balsamic vinegar, lemon juice, tahini, garlic, olive oil, cumin and sea salt.
  2. Pulse until smooth and creamy.
  3. Refrigerate prior to serving.
  4. Enjoy!
7. Pumpkin Pie Fruit and Nut Bars
  • 1/2 cup raw cashews
  • 1/2 cup raw pepitas
  • 1 cup Deglet Noor dates, pitted and chopped
  • 1/2 cup dried apricots
  • 2 tablespoon pumpkin pie spice
  1. In a food processor, combine cashews and pepitas.
  2. Pulse until finely chopped.
  3. Add dates, apricots and pumpkin pie spice.
  4. Pulse until all ingredients are combined and evenly sized.
  5. Pour mixture between two sheets of plastic wrap.
  6. Using your hands, press and form the mixture into a compact rectangular shape.
  7. Wrap the plastic wrap tightly around it and refrigerate for 1 hour.
  8. Remove from fridge and cut into 10 bars.
  9. Individually wrap the bars in plastic wrap and store them in the fridge.
  10. Enjoy!