10 Easy Whole30 Recipes For Meal Prep That Save Time and Money

Meal prepping can be a game changer for anyone looking to stick to Whole30 without breaking the bank or spending hours in the kitchen. This collection of recipes not only saves you time but also helps you make the most of your grocery budget. Get ready to enjoy delicious, compliant meals that are easy to prepare in bulk and perfect for the busy week ahead!

Savory Chicken And Vegetable Stir-Fry For Busy Weeknights

When life gets busy, a quick and tasty meal can be a lifesaver. This savory chicken and vegetable stir-fry is perfect for those hectic weeknights. It’s colorful, nutritious, and packed with flavor, making it a great option for anyone on a Whole30 journey.

The image shows a vibrant stir-fry with tender chicken pieces and a mix of fresh vegetables like bell peppers, broccoli, and snap peas. The steam rising from the pan hints at the deliciousness that awaits. Using a wok or a large skillet, you can whip this up in no time, making it ideal for meal prep.

Not only does this dish save you time, but it also helps you stick to your Whole30 goals without breaking the bank. The ingredients are simple and often found in your pantry or local grocery store. Plus, you can customize it with whatever veggies you have on hand!

Ingredients

• 1 pound chicken breast, sliced into thin strips
• 2 cups mixed bell peppers, sliced (red, yellow, green)
• 1 cup broccoli florets
• 1 cup snap peas
• 3 tablespoons coconut aminos
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the bell peppers, broccoli, and snap peas. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
5. Pour in the coconut aminos and season with salt and pepper. Mix well and cook for another minute.
6. Serve hot, and enjoy your quick and healthy meal!

Zesty Lemon Garlic Shrimp With Asparagus

Bright and fresh, this Zesty Lemon Garlic Shrimp with Asparagus is a perfect meal prep option. The combination of shrimp and asparagus not only looks vibrant but also packs a punch of flavor. The shrimp are sautéed to golden perfection, while the asparagus adds a nice crunch. A drizzle of lemon juice ties everything together, making each bite refreshing.

This dish is not just about taste; it’s also quick to prepare. You can whip it up in under 30 minutes, making it ideal for busy weeknights. Plus, it’s Whole30 compliant, so you can enjoy it without any guilt.

For meal prep, you can easily store this dish in containers for the week. Just reheat and enjoy a wholesome meal that saves you time and money.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet. Season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque.
3. Remove the shrimp and set aside. In the same skillet, add asparagus. Sauté for about 5 minutes until tender-crisp.
4. Return the shrimp to the skillet. Add lemon juice and zest, stirring to combine.
5. Serve hot, garnished with fresh parsley and extra lemon wedges if desired.

Classic Whole30 Chicken Salad With Avocado

This Classic Whole30 Chicken Salad with Avocado is a perfect meal prep option. It’s fresh, filling, and packed with nutrients. The combination of tender chicken, creamy avocado, and crunchy toppings makes it a delightful dish. Plus, it’s super easy to whip up, saving you time during your busy week.

The salad features shredded chicken, crisp lettuce, and ripe avocado, all topped with diced tomatoes and a sprinkle of pumpkin seeds for added crunch. The vibrant colors make it visually appealing, and the flavors are simply delicious. You can enjoy it on its own or serve it in lettuce wraps for a fun twist.

Meal prepping this salad is a breeze. Just prepare a batch at the start of the week, and you’ll have healthy lunches ready to go. It’s a great way to stick to your Whole30 goals while enjoying a satisfying meal.

Ingredients

• 2 cups cooked chicken, shredded
• 1 ripe avocado, diced
• 2 cups lettuce, chopped
• 1 cup cherry tomatoes, diced
• 1/4 cup pumpkin seeds
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the shredded chicken, chopped lettuce, diced avocado, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Top with pumpkin seeds for added crunch.
5. Serve immediately or store in the fridge for up to 3 days.

Flavor-Packed Turkey Meatballs With Zucchini Noodles

These turkey meatballs are a fantastic choice for anyone looking to enjoy a healthy meal without sacrificing flavor. They are juicy, tender, and packed with herbs and spices. Paired with zucchini noodles, this dish is not only Whole30 compliant but also a great way to sneak in some veggies.

The meatballs are served over a bed of spiralized zucchini, which adds a fresh crunch and lightness to the meal. Top it off with a rich marinara sauce, and you have a dish that feels indulgent but is actually quite nutritious.

Making this meal is simple and quick, making it perfect for meal prep. You can whip up a batch of meatballs and store them in the fridge or freezer for easy access throughout the week. This way, you can enjoy a delicious, homemade meal anytime without the fuss.

Ingredients

• 1 pound ground turkey
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese (optional for Whole30)
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 medium zucchinis, spiralized
• 2 cups marinara sauce (check for Whole30 compliance)
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, almond flour, Parmesan cheese (if using), egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown.
5. While the meatballs are baking, spiralize the zucchinis and sauté them in a pan over medium heat for 3-4 minutes until just tender.
6. Heat the marinara sauce in a separate pot until warm.
7. To serve, place the zucchini noodles on a plate, top with meatballs, and pour marinara sauce over the top. Garnish with fresh basil.

Spicy Cauliflower Tacos With Cilantro Lime Sauce

These spicy cauliflower tacos are a fun and tasty way to enjoy a Whole30 meal. The crispy cauliflower is packed with flavor and pairs perfectly with the creamy cilantro lime sauce. The vibrant colors of the dish make it visually appealing, and the fresh ingredients bring a burst of taste to each bite.

To make these tacos, you’ll need some simple ingredients. The cauliflower is seasoned and roasted until golden brown, giving it a satisfying crunch. The cilantro lime sauce adds a refreshing touch, balancing the spices from the cauliflower. Topped with fresh cilantro and red onions, these tacos are sure to impress.

These tacos are not just delicious; they are also quick to prepare, making them perfect for meal prep. You can easily whip up a batch at the beginning of the week and enjoy them for lunch or dinner. Plus, they are budget-friendly, allowing you to save money while eating healthy.

Ingredients

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Cilantro Lime Sauce

• 1 avocado
• 1/4 cup fresh cilantro
• 1 lime, juiced
• 1/4 cup water
• Salt to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
3. Spread the cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, or until golden and crispy, flipping halfway through.
4. While the cauliflower is roasting, prepare the cilantro lime sauce. In a blender, combine avocado, cilantro, lime juice, water, and salt. Blend until smooth and creamy.
5. Warm the corn tortillas in a skillet or microwave. Assemble the tacos by placing roasted cauliflower on each tortilla, then drizzle with cilantro lime sauce. Top with red onion and fresh cilantro.
6. Serve immediately and enjoy your delicious spicy cauliflower tacos!

Satisfying Baked Salmon With Garlic And Herbs

This baked salmon dish is a winner for meal prep. It's not only easy to make but also packed with flavor. The combination of garlic, herbs, and lemon creates a delightful taste that pairs perfectly with a variety of sides. You can enjoy it for lunch or dinner, making it a versatile choice for your Whole30 journey.

The salmon is beautifully cooked, with a crispy exterior and tender inside. The herbs add freshness, while the lemon slices brighten up the dish. Serve it alongside roasted vegetables for a complete meal that’s both healthy and satisfying.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 lemon, sliced
• Salt and pepper to taste
• Assorted vegetables (like zucchini, bell peppers, and asparagus) for roasting

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the herb mixture over the salmon.
4. Top each fillet with lemon slices.
5. Arrange your choice of vegetables around the salmon on the baking sheet. Drizzle with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
7. Serve warm and enjoy your delicious, healthy meal prep!

Comforting Butternut Squash Soup With Sage

Butternut squash soup is a warm hug in a bowl. Its creamy texture and rich flavor make it a favorite for cozy nights. The vibrant orange color is inviting, and the addition of sage brings a lovely earthy note. This dish is not only comforting but also fits perfectly into your Whole30 meal prep.

In the image, you can see a beautifully presented bowl of butternut squash soup, garnished with fresh sage leaves. The soup is drizzled with a hint of olive oil, adding a touch of richness. Next to the bowl, there’s a plate of crusty bread, perfect for dipping. This meal is simple yet satisfying, making it an excellent choice for busy weeks.

To make this soup, you’ll need some basic ingredients that are easy to find. It’s a great way to use seasonal produce and can be made in large batches. You can enjoy it throughout the week, saving both time and money. Let’s get cooking!

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg, optional
• Fresh herbs for garnish, optional

Instructions

1. Prep the Squash: Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into cubes.
2. Roast the Squash: Toss the diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
3. Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
4. Combine Ingredients: Add the roasted butternut squash, vegetable broth, coconut milk, ginger, and nutmeg to the pot. Bring to a simmer.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
6. Serve: Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.

Tasty Coconut Milk Braised Chicken Thighs

Coconut milk braised chicken thighs are a delightful dish that brings comfort and flavor to your table. The chicken thighs are cooked until tender in a rich coconut milk sauce, making them juicy and full of flavor. This dish pairs perfectly with rice, soaking up all the delicious sauce.

The vibrant colors of the dish, with the golden chicken and fresh cilantro, make it visually appealing. The creamy coconut milk adds a luscious texture, while the herbs and spices create a warm aroma that fills your kitchen.

This recipe is not just tasty; it’s also a great option for meal prep. You can make a big batch and enjoy it throughout the week. Plus, it fits perfectly into the Whole30 plan, ensuring you stay on track with your health goals.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes.
2. Remove the chicken from the skillet and set aside. In the same skillet, add chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
3. Add turmeric and cumin to the skillet, stirring for about 1 minute to release their flavors. Pour in the coconut milk and stir to combine.
4. Return the chicken thighs to the skillet, skin-side up. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 25-30 minutes until the chicken is cooked through and tender.
5. Serve the chicken over cooked rice, drizzling the coconut milk sauce on top. Garnish with fresh cilantro before enjoying!

Wholesome Veggie-Packed Lentil Soup

This veggie-packed lentil soup is a fantastic choice for meal prep. It’s not only hearty and filling but also budget-friendly. The combination of lentils and fresh vegetables makes it a nutritious option for anyone following Whole30. Plus, it’s easy to make in large batches, so you can enjoy it throughout the week.

The soup features a colorful mix of carrots, potatoes, and tomatoes, all simmered together with lentils in a savory broth. The fresh herbs add a burst of flavor, making each spoonful delightful. Serve it with a slice of crusty bread for a complete meal.

Here’s how to make this delicious lentil soup:

Ingredients

• 1 cup dried lentils (green or brown)
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium potato, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the diced potatoes, lentils, diced tomatoes, vegetable broth, thyme, and cumin. Bring to a boil.
5. Reduce the heat and let it simmer for about 30-35 minutes, or until the lentils and potatoes are tender. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and enjoy with your favorite bread.

Savory Spaghetti Squash With Pesto And Cherry Tomatoes

Spaghetti squash is a fantastic alternative to traditional pasta, especially for those following Whole30. This dish combines the light, fluffy strands of spaghetti squash with vibrant pesto and juicy cherry tomatoes. The colors in the bowl are inviting, making it a perfect meal prep option. You get the freshness of the tomatoes and the rich flavor of the pesto, all while keeping it healthy and satisfying.

To make this dish, start by roasting the spaghetti squash until tender. While that’s happening, whip up a simple pesto using basil, garlic, pine nuts, and olive oil. Once the squash is ready, toss it with the pesto and top with halved cherry tomatoes. A sprinkle of parmesan cheese adds a nice finishing touch.

This meal is not only quick to prepare but also budget-friendly. You can easily make a large batch and store it for the week. It’s perfect for lunches or quick dinners when you want something nutritious without spending too much time in the kitchen.

Ingredients

• 1 medium spaghetti squash
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, make the pesto. In a food processor, combine basil, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth.
3. Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into strands and transfer to a large bowl.
4. Toss the spaghetti squash with the pesto and add the halved cherry tomatoes. Mix well to combine.
5. Serve topped with grated parmesan cheese if desired. Enjoy your healthy, Whole30-friendly meal!