(as of Jul 06,2020 18:02:22 UTC – Details)
The groundbreaking Whole30 program has helped countless people transform their lives by bringing them better sleep, more energy, fewer cravings, weight loss, and new healthy habits that last a lifetime. In this cookbook, best-selling author and Whole30 co-creator Melissa Hartwig delivers over 150 all-new recipes to help readers prepare delicious, healthy meals during their Whole30 and beyond.
- More than 150 recipes for main dishes, sides, dressings, and sauces
- Tips to simplify, plan, and prepare meals to save time and money
- Variations to turn one easy dish into two or three meals
Whether you’ve done the Whole30 once or five times—or just want to make a variety of satisfying, nourishing meals—this book will inspire you to change your life in 30 days with the Whole30 program.
From the Publisher
Chicken with Bitter Greens, Caramelized Pears & Shallots from Whole30 Cookbook
Serves 2 | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Pairing the sweetness of fruit—in this case, pears—with mildly bitter greens such as radic¬chio and escarole creates a wonderful balance of flavors.
Make the Pears: Preheat the oven to 425°F. Place the pears in a baking pan and drizzle with the olive oil. Lightly season with salt and pepper. Roast the pears for 20 to 25 minutes, turning once or twice, until tender and beginning to caramelize. Let cool.
Make the Chicken: While the pears are baking, place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flat¬ten them to [1/4] -inch thickness. In a shallow dish, combine the coconut flour, almond flour, Italian seasoning, garlic powder, lemon peel, and salt. In another shallow dish, whisk together the egg and water. Dip the chicken into the egg mixture, then into the seasoned flour to coat both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden, 2 to 3 minutes per side, adding more oil if needed.
Make the Salad: In a small bowl, whisk together the olive oil, vinegar, shallot, mustard, salt, and pepper. Place the radicchio and escarole in a large bowl; drizzle with some of the vinaigrette and toss to mix.
Serve the roasted pears on top of the salad and sprinkle with walnuts. If desired, drizzle with more of the vinaigrette. Serve the chicken with the salad.
2 Bosc pears, peeled, cored, and cut lengthwise into 8 wedges each
1 tablespoon extra-virgin olive oil (for pears)
Salt and black pepper
2 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 cup coconut flour
1/4 cup almond flour
1 tablespoon Italian seasoning, crushed
1/2 teaspoon garlic powder
1/4 teaspoon dried lemon peel
1/4 teaspoon salt
1 large egg
1 tablespoon water
3 tablespoons extra-virgin olive oil, plus more if needed (for chicken)
1/4 cup extra-virgin olive oil (for salad dressing)
3 tablespoons apple cider vinegar
2 teaspoons finely chopped shallot
1 teaspoon Whole30-compliant Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 small head radicchio, torn into bite-size pieces
1/2 small head escarole, torn into bite-size pieces
2 tablespoons chopped walnuts, toasted