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Whole 30 Sides!

Meal planning doesn't have to be hard. You just need a good protein along with carbs and fats. Today we are going to look at side dishes to compliment your proteins. Roasting, grilling, slow cooking, pan fry all great ways to prepare your proteins. Combing veggies and good fats will round out your meals and satisfy your family.

Today we will look at some easy side dishes that burst with flavor.


You've heard of cauliflower rice. Heck, you can buy it pre-made in from the freezer section. Add the good fat of avocado for this new version.

  • 1 large head cauliflower, florets removed*

  • 1 tablespoon avocado oil

  • 1 cup diced yellow onion

  • 3 cloves garlic, minced

  • 1.5 small-medium avocados

  • 1 jalapeño, minced

  • ½ cup cilantro, finely chopped

  • 2 tablespoons lime juice

  • salt and pepper, to taste

  1. Take your food processor and attach the shredding attachment. Run florets through the shredding attachment so cauliflower is riced. You can also add the florets to the bowl of the processor and pulse, or grate florets by hand using a box grater. If you are using store bought cauliflower rice, you can skip this step.

  2. Heat a large sauté pan over medium heat. Add avocado oil. Once hot, add diced onions and sauté for 5 minutes until translucent, stirring occasionally. Add garlic and cook for another minute.

  3. Next add the cauliflower rice. Cover and let cook for 8-10 minutes, stirring occasionally, until softened.

  4. While the rice cooks, make the avocado mash. Add avocados to a large mixing bowl and mash with a fork. Stir in the jalapeño, lime juice, and salt and pepper.

  5. Add avocado mixture to cauliflower rice and mix well. Stir in cilantro. Serve with more cilantro and jalapeño if desired. Enjoy!


*you can also use 6 cups store bought riced cauliflower.


Summertime is right around the corner. Try this potato salad at your first of the year BBQ.

  • 1 Pound Red or Yukon Gold Potatoes

  • 1/3 Cup Homemade Paleo Mayo*

  • ½ Teaspoon Yellow Mustard

  • 1 Tablespoon Apple Cider Vinegar

  • ½ Cup Celery

  • ¼ Cup Red Onion

  • 1 Baby Kosher Dill Pickle*, finely chopped

  • 1 Teaspoon Fresh Dill, finely chopped

  • 1 Teaspoon Fresh Chives, finely chopped

  • Salt & Pepper, to taste

  1. Place the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil, remove the lid, season liberally with salt and let the potatoes cook for about 15-20 minutes or until fork tender. Drain the potatoes and let them cool completely.

  2. Whisk together the mayo, yellow mustard, apple cider vinegar, celery, onion, pickle, fresh dill, and chives.

  3. Once the potatoes are cooled completely cut them into cubes and add them to the dressing. Gently toss to coat and season with salt and pepper to taste. Refrigerate for a minimum of 30 minutes before serving.


*You can use any mayo you like if you’re not doing a Whole30. Homemade is super easy, though!

*If you want this recipe to be Whole30, make sure you buy pickles that are compliant. Always read the labels for added sugars and other noncompliant additives!


  • 1 cup avocado oil

  • 1 large egg (organic, and as fresh as possible)

  • 1 teaspoon lemon juice

  • 1/2 teaspoon dijon mustard

  • 1/4 teaspoon salt (or more to taste)

  • In a pint sized wide mouth mason jar, add all the ingredients.

  1. Insert the immersion blender all the way to the bottom, then turn it on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up to continue emulsifying. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes. Watch the recipe video to see the entire process in real time.

  2. Taste for flavor. Feel free to add more salt or lemon juice if preferred.

Keep covered in the fridge. Will last for 4 weeks.


You can't pass on this colorful salad. A variation could be adding the shrimp to your favorite salsa recipe. Chop the veggies in bigger pieces and add cilantro.


  • 26-39 shrimps uncooked extra-large shrimp (peeled and deveined)

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • Salt and black pepper


  • 1 ½ cups cucumber, chopped

  • ½ cup red onions, chopped

  • 1 cup red bell pepper, chopped

  • 2 medium avocado, peeled, pitted and chopped

  • 1 tablespoon parsley, chopped

  • 2 tablespoons lemon juice

  • 4 tablespoons olive oil

  • Salt and black pepper

  1. Using paper towels, pat dry shrimp.

  2. In a skillet, heat butter and olive oil over medium-high heat. Add shrimp, salt and pepper.

  3. Cook for about 1-2 minutes each side or until they are cooked through.

  4. In a large salad bowl, add cucumber, red onions, bell pepper, avocado and shrimp.

  5. In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.

  6. Taste to check the seasoning and pour over the salad.

  7. Toss to combine and enjoy!​


I dare you to try this. It will make you a Brussels sprouts fan.

  • 1 lb Brussels sprouts washed, tops removed and cut in half

  • 2 tsp olive oil + sea salt to taste for roasting

  • 1 medium pink lady apple {or another tart/sweet crisp apple}

  • 4-6 slices nitrate free bacon sugar free (for Whole30)

  • 1 Tbsp fresh rosemary finely chopped

  • additional salt and pepper to taste

  1. For this recipe you will roast your Brussels sprouts while cooking the bacon and apples in a skillet on the stovetop.

  2. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Make sure the Brussels sprouts halves are uniform in size, if not, cut the larger pieces to ensure even cooking. Toss them with the 2 tsp olive oil + salt and spread out on a parchment lined baking sheet. Roast them in the preheated oven for about 20 minutes, until they're browning and fork tender.

  3. Core the apple and chop into 1/2-1 inch cubes, set aside.

  4. Heat a medium heavy skillet over med-hi heat (I love my cast iron for this!) and cut your bacon into one inch pieces (my favorite knife does a great job with this)

  5. Add the bacon to the skillet and cook, stirring until about 3/4 of the way done (according to your own preference). At this point, add the apples and chopped rosemary and continue to cook and stir until the apples have softened and the bacon is fully cooked, adjusting the heat to avoid excessive browning if necessary. Remove from heat.

  6. Once Brussels sprouts are done, add them to the skillet and toss to combine all the flavors. Sprinkle with more salt and pepper, if desire, and serve hot! This can be served as a side dish or with fried eggs for breakfast. Enjoy!​


​Collard leaves work so well for wraps. They are very nutritious and work just like a tortilla or wonton.


  • 3 tbsp. Crazy Richard's Almond Butter (or your favorite)

  • 1/4 cup full fat, unsweetened Coconut Milk

  • 1 tbsp. coconut aminos

  • 1 clove garlic

  • 1 tbsp. red boat fish sauce

  • 1 tbsp. lime juice

  • 1/2 tsp. red curry paste


  • 6 large leaves of collard greens

  • 2 boneless, skinless chicken breasts

  • 1/2 jalapeno, sliced very thinly (after you slice, pop out the seeds using your fingers)

  • 1/2 avocado, sliced thin

  • 1 cup mung beansprouts

  • 1 cup shredded carrots

  • 1/2 cucumber, cut into ~2.5 inch strips

  • 1/4 red onion, sliced thinly

  • 6-8 leaves of basil, torn into smaller pieces

  • 6-8 leaves of mint, torn into smaller pieces


  1. Cut large end off the stem and then shave the top of the remaining stem.

  2. Place collard greens one at a time into boiling water for 30 seconds.

  3. Immediately plunge the hot collard into a bowl of ice water or place under running cool sink water to stop the cooking process. Then, set on top of paper towels to soak up the water.


  1. Toss the shredded chicken and 1 tbsp. of the peanut sauce together until chicken is coated. Reserve the remaining peanut sauce for dipping.

  2. In the center of each collard green, place a few sliced jalapenos, avocado, bean sprouts, cucumber, carrots, shredded chicken, sliced onion, and some mint and basil. (do not overstuff or it will be hard to roll). Now, gently roll your spring roll like a burrito.

  3. Continue until each spring roll is prepared.

  4. Serve with remaining 'peanut' sauce and enjoy!


What a great idea! Try this "noodle" salad.

  • 1 medium spaghetti squash

  • 4 cups broccoli florets

  • 1 lb sausage (spicy Italian or Chorizo are excellent choices)

  • 2 cups mushrooms, diced

  • 1/4 cup arrowroot flour