Quick + easy

whole30
INSPIRED RECIPES

SUNNYSWEETDAYS.COM
master your meal plan!
Hi there! Sometimes the busyness of the workweek can create
unhealthy habits. If you're trying to start a new habit of eating
better-for-you food, you NEED a meal plan. You need the right
tools to help you prep and store your fresh ingredients. You need
new recipes. I've completed two Whole30s, ditched soda, and have
worked on healthier meal ideas every day.

I'm not perfect. I splurge every now and then, and I might have an
on and off relationship with Halotop, but here are a few tried and
true Whole30-inspired recipes to help YOU eat better to reach
your health and wellness goals! 

cheers,
krystal
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Balsamic Chicken Drumsticks
Prep time: 10 minutes + time to marinate. Cook time: 50-55
minutes. Serves 4.
Ingredients: 
2 lbs. chicken drumsticks  ½ t. crushed red pepper flakes 
1/2 c. balsamic vinegar 3 cloves fresh garlic, minced 
3 T. extra virgin olive oil Salt and pepper, to taste 
3 T. coconut aminos  3 green onions, sliced
1/2 c. organic chicken stock 
Pat chicken drumsticks dry with a paper towel and place in a
large, sealable plastic bag. Set aside.
In a medium glass or another non-reactive bowl, whisk the
balsamic vinegar, olive oil, coconut aminos, chicken stock, red
pepper flakes, and minced garlic together.
Season with salt and pepper, if desired. Pour one half of the
balsamic marinade over chicken and seal bag tightly.
Turn bag over until chicken is coated. Place bag in refrigerator
for a minimum of 30 minutes to overnight. Reserve remaining
marinade to use later.
When ready to prepare, preheat oven to 400° and line a large
rimmed baking sheet with parchment paper. Remove
drumsticks from plastic bag and arrange on lined baking sheet
in a single layer without overcrowding. Discard remaining
marinade inside bag. Place baking sheet in preheated oven for
30 minutes, then remove chicken from oven and turn each
drumstick. After turning, brush the tops of each drumstick with
remaining marinade and return to oven. Bake for another 20-25
minutes or until the chicken is well done and the outside has
caramelized. Remove from oven and let rest for 5 minutes.
Transfer drumsticks to a serving dish and sprinkle with sliced
green onions before serving.
 Dill Lemon Salmon + Herb Salad
Prep time: 10 minutes. Cook time: 10 minutes. Serves: 4.
Ingredients:
1 T. extra virgin olive oil  ¼ c. fresh basil leaves,
4 6-oz. salmon filets  chopped
Salt and pepper, to taste  1 T. Dijon mustard 
3 c. mixed salad greens  2 T. extra-virgin olive oil 
1 c. tomatoes, chopped  2 T. apple cider vinegar 
1 medium English cucumber, 1 fresh lemon, cut into
chopped wedges
4-5 fresh dill sprigs, roughly For garnish: 1 fresh lemon, cut
chopped into slices 2 sprigs fresh dill
¼ c. fresh mint leaves,
chopped  
Preheat the olive oil in a non-stick pan over medium heat.
Season the salmon with some salt and pepper on both sides
and place skin-side down in the hot pan. Sear for 3 - 4 minutes
before carefully flipping the filets. Cook for another 3-4
minutes before removing from heat. In the meantime, combine
the mixed salad greens, tomatoes, cucumber, and fresh herbs
in a large bowl and toss to combine. Set aside. To make the
dressing, whisk the Dijon mustard, olive oil, and apple cider
vinegar in a small glass bowl and season with salt and pepper,
to taste. Pour dressing over the salad and toss to combine. To
serve, season the salmon with a squeeze of fresh lemon juice
and a few dill sprigs. Serve with herb salad and enjoy!
 Buffalo Chicken Lettuce Wraps
Prep time: 10 minutes. Cook time: 15 minutes. Serves 4. 
Ingredients:
2 T. coconut oil  Salt and pepper, to taste 
1 green bell pepper, finely ½ c. Frank’s hot sauce 
diced 2 green onions, sliced 
2 celery stalks, diced  To serve: 1 head Bibb or
1½ lbs. rotisserie chicken butter lettuce, leaves
breast, shredded  removed, washed and
2 t. onion powder  patted dry
1 t. garlic powder 

Melt the coconut oil in a large sauté pan over medium heat.
Add the diced pepper and celery, and sauté until tender,
around 5 minutes. Add the chicken, onion powder, and garlic
powder. Stir well and season with salt and pepper, to taste.
Cook for 2-3 minutes, or until the chicken is heated through.
Add the hot sauce and sauté while stirring for another minute
or two, until the sauce is heated through and everything is well
coated. Remove from heat and stir in the sliced green onions.
To serve, fill Bibb lettuce cups with a few tablespoons of the
chicken mixture and enjoy!
 Mixed Berry Salad 
Prep time: 15 minutes. Cook time: none. Serves: 4.
Ingredients:
  ¼ c. rice wine vinegar
1/3 c. fresh raspberries, washed 
2 t. fresh lemon juice 
½ c. extra virgin olive oil 
½ t. sea salt 
1 head Romaine lettuce, washed, stem removed, and
chopped
 1/3 c. fresh mint, chopped 
1 c. fresh strawberries, washed, hulled, and sliced 
1 c. fresh blackberries, washed 
1/3 c. sliced almonds, toasted 
Note: Chill salad plates prior to preparing this recipe. 

Add vinegar, raspberries, lemon juice, and olive oil to a food

processor and blend until smooth. Add salt and taste. Adjust
other flavors to achieve the desired balance. Set aside. Add
lettuce, mint, strawberries, blackberries, and toasted almonds
to a large bowl and gently toss to combine. Drizzle with
raspberry vinaigrette and serve immediately on chilled salad
plates for a refreshing appetizer.  
Pineapple-Shrimp Stuffed Avocados
Prep time: 20 minutes. Cooking time: 2-3 minutes. Serves: 4. 
Ingredients:

2 T. extra virgin olive oil  2 large avocados 

8 oz. Jumbo shrimp, peeled 1 c. fresh pineapple, diced
and deveined  1 T. fresh pineapple juice 1
2 t. ground cumin  small red onion, diced 3 T. fresh
Salt and pepper, to taste cilantro, stems removed and
 ¼ c. fresh lemon juice, chopped
divided 
Heat olive oil in a medium-sized skillet over medium heat. Pat
the shrimp dry with paper towels and add to the hot skillet. Add
ground cumin and season with salt and pepper, to taste. Cook
shrimp for approximately 2-3 minutes, stirring frequently.
Remove pan from heat and add 2 tablespoons of fresh lemon
juice. Stir to combine and transfer to a small bowl. Cover and
place in the refrigerator to chill. Cut avocados in half
lengthwise. Remove seed and score the flesh in evenly spaced
rows lengthwise and crosswise to create equal-sized chunks.
Scoop avocado out of shell and toss with remaining 2
tablespoons of lemon juice to prevent browning. Reserve
avocado shells and set aside. Add avocado, pineapple,
pineapple juice, onion, and cilantro to a large non-reactive bowl
and stir gently to combine. Remove chilled shrimp from the
refrigerator and chop into equal-size chunks. Fold shrimp into
avocado-pineapple mixture. Season with salt and pepper, to
taste. Spoon shrimp mixture into reserved avocado shells and
serve immediately. Enjoy!
 Pork Loin with Thyme Carrots
Prep time: 10 minutes. Cook time: 40 minutes. Serves: 4 - 6. 
Ingredients:
2 lbs. pounds pork loin  1 lb. tri-color baby carrots 
2 T. Dijon mustard  2 garlic cloves, minced 
2 T. sugar-free whole grain 2 T. balsamic vinegar 
mustard  1 T. coconut oil, melted 
1 T. extra virgin olive oil  2 T. fresh thyme leaves 
Salt and pepper, to taste  Salt and pepper, to taste
Preheat your oven to 400 degrees F and line a large, rimmed
baking sheet with a piece of parchment paper. Place the pork
loin in the center of the lined baking sheet and set aside. In a
small glass or other non-reactive bowl, combine the Dijon and
whole-grain mustard with the olive oil. Massage the pork loin
with the mustard mixture, then sprinkle both sides with salt and
pepper, to taste. Place the baby carrots in a large bowl and add
the garlic, balsamic vinegar, coconut oil, and fresh thyme.
Season with salt and pepper, to taste, and toss to combine.
Spread the carrots in a single layer around the seasoned pork
tenderloin on the baking sheet and pour any remaining juices
from the bowl on top. Cook for 20 minutes, then remove the
baking sheet from the oven and flip the pork. Cook for another
15-20 minutes, or until the pork reaches an internal
temperature of at least 145° for medium-rare and the carrots
are nicely caramelized. Remove from oven and let pork loin
rest for 3-5 minutes before slicing. Serve warm with roasted
baby carrots. Enjoy! 
Flank Steak with Chimichurri Sauce
Prep time: 10 minutes + time to marinate. Cook time: 10 minutes.
Serves: 4.
Ingredients:
Chimichurri Sauce:  Remaining Ingredients: 
½ c. extra virgin olive oil  ¼ c. extra virgin olive oil 
1/3 c. red wine vinegar  3 T. fresh lime juice 
1 c. fresh flat-leaf parsley  2 cloves fresh garlic, chopped 
1/3 c. fresh cilantro  Salt and pepper, to taste 
2 cloves fresh garlic, 1½ lbs. flank steak, sliced into
peeled  thin strips 
¾ t. crushed red pepper 1 T. extra virgin olive oil
flakes 
3 T. fresh lemon juice 
1 t. ground cumin 
Salt and pepper, to taste 
Combine the olive oil, vinegar, parsley, cilantro, garlic, red
pepper flakes, lemon juice, and cumin in a food processor and
blend until smooth. Season with salt and pepper, to taste, and
set aside. In a small glass bowl, combine the olive oil, lime juice,
and chopped garlic with a fork. Season with salt and pepper, if
desired. Place the flank steak in a large, sealable plastic bag
and add the olive oil mixture. Tightly seal the bag and turn a
couple times to coat the steak in the marinade. Place in the
refrigerator for at least 1 hour to overnight. To prepare, heat the
olive oil in a large skillet over medium-high heat. Remove the
steak from the marinade and allow excess to drip off before
adding to the hot skillet. Cook the steak for 3-4 minutes, then
turn and cook for an additional 3-4 minutes for medium-rare
results. Adjust cooking times to reach the desired level of
doneness. Remove from heat and transfer steak to a cutting
surface. Let rest for 5 minutes before cutting into very thin
slices against the grain. To serve, drizzle steak with some
Chimichurri sauce and pass remaining sauce for those who
prefer a little more. Enjoy!
 Roasted Rosemary Potatoes
Prep time: 10 minutes Cook time: 25-30 minutes Serves: 4. 
Ingredients:
 1 lb. tri-color Fingerling potatoes, washed
and cut in half 
2 T. extra virgin olive oil 
3 T. fresh rosemary leaves, minced 
3 cloves fresh garlic, minced 
Salt and pepper, to taste 
1 T. coconut oil 
2 large white onion, cut into thin strips

Preheat oven to 425°. Add potatoes to a large bowl, along

with olive oil, rosemary leaves, and garlic. Toss to combine
and season with salt and pepper, to taste. Spread potatoes
onto a large, rimmed baking sheet and arrange in a single
layer without overcrowding. Place in the oven and roast for
15 minutes. Remove pan from oven and turn potatoes so
they brown evenly. Return to oven and roast for another 10-
15 minutes, or until potatoes are fork tender. While the
potatoes are roasting, melt coconut oil in a large skillet over
medium heat. Add sliced onion and sauté, stirring
occasionally, until they turn deep brown, approximately 10-
15 minutes. Remove from heat and season with salt and
pepper, to taste. Remove from potatoes from oven and
transfer to a large serving bowl. Add onions and toss to
combine. Serve immediately.  
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