The Homemade Mom: Whole30/Paleo Continues On...

We're still going strong with our commitment to Whole 30 and Paleo, so I'd like to share this week's recipes for you to join me!

As always, we have this easy to download and take along with you shopping list.

Monday: Whole30/Paleo Vegetarian Power Bowl

Servings: 4

Time: 45 minutes

Difficulty: easy


2 tablespoons extra-virgin olive oil or melted coconut oil, divided

1 small red onion, sliced into wedges

2 large sweet potatoes, halved

2 teaspoons (homemade) chili seasoning, divided

1 small head broccoli, chopped

1 small bunch spinach, chopped

Juice of one lemon

3 tablespoons tahini or natural almond butter

1 clove garlic, minced

1 teaspoon ground cumin

1/4 teaspoon kosher salt

4 hard-boiled eggs


1. Preheat oven to 400 degrees. Liberally coat a rimmed baking sheet with nonstick spray and set aside.

2. Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.

3. While the sweet potatoes cook, chop the broccoli into florets (about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are cut sides down. Push the sweet potatoes and onions to one side and add the broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.

4. Remove the sheet pan from the oven and place the spinach on top of the vegetables. Drizzle with the remaining 2 teaspoons olive oil and lightly rub the spinach to coat. Then, arrange the spinach in a single layer over the whole pan. Return the pan to oven and bake for 3 additional minutes, until the spinach is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.

5. While vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini/almond butter, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1/2 teaspoon additional cumin, if desired.

6. To serve, once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the spinach. Divide the vegetables among serving bowls. Slice the hardboiled eggs in half and place 2 halves on top of each bowl. Drizzle with dressing and enjoy immediately. Enjoy!

Adapted from:

Tuesday: Whole30/Paleo Red Curry Mussels

Servings: 4

Time: 20 minutes

Difficulty: easy


  • 2 large limes

  • 1 tablespoon olive oil

  • 3 tablespoons red curry paste

  • 1 14-ounce cans of full fat coconut milk

  • 1/2 cup low-sodium chicken or vegetable broth

  • 2.5 pounds mussels, cleaned and debearded

  • 3 zucchini, spiralized

  • 1/4 cup chopped cilantro

  • 2-3 tablespoons chopped fresh basil


  1. Zest one lime, then cut in half. Set aside.

  2. Heat olive oil over medium heat in a large, pot and add curry paste. Saute curry paste for about 1-2 minutes, breaking up any large clumps. Add coconut milk, broth and lime zest. Juice lime into the pot and allow the whole mixture to come to a boil.

  3. Add mussels, reduce heat to medium-low and cover. Steam the mussels until they're opened, about 5-7 minutes.

  4. While mussels are steaming, put spiralized zucchini in a large serving dish. Slice the second lime into wedges. When the mussels are done, spoon the curry sauce and mussels over the zucchini noodles, allowing the zucchini to soften a bit. Sprinkle the cilantro and basil over the mussels, then add lime wedges around the sides. Serve immediately. Enjoy!

Recipe from:

Wednesday: Whole30/Paleo Chopped BLT Salad

Servings: 4

Time: 15 minutes

Difficulty: easy


  • 8 cups chopped lettuce

  • 1 large avocado, peeled, pitted, and diced

  • 2 cups cherry tomatoes, halved

  • 12 slices turkey bacon

  • 1 cucumber, diced

  • 3 tablespoons olive oil

  • 1 lime, juiced

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper


  1. Place the bacon in a large skillet and heat over medium heat. Cook the bacon until crisp, browned, and most of the fat has rendered, about 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Chop the bacon and set aside.

  2. In a large bowl (or in 4 single bowls) combine lettuce, cherry tomatoes, cucumber, and avocado. Add in salt, pepper, olive oil, and lime juice then toss well to coat. Fold in bacon and serve immediately. Enjoy!

Recipe from:

Thursday: Whole30/Paleo Strawberry and Avocado Chicken

Servings: 4

Time: 40 minutes + chilling time

Difficulty: easy


  • 1 tablespoon lime zest (2 limes)

  • 1/4 cup + 2 tablespoons fresh lime juice, divided

  • 2 tablespoons extra virgin olive oil

  • 2 cloves garlic, minced

  • 2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1/4 cup chopped fresh cilantro

  • 1 cup strawberries, diced

  • 1 medium jalapeno, cored, seeded and finely chopped

  • 2 tablespoons chopped fresh cilantro

  • 1/4 teaspoon kosher salt

  • 1 medium avocado

  • 1/2 small red onion (~1/4 cup), diced

  • 2 pounds boneless skinless chicken breasts


  1. In a small bowl, whisk together the lime zest, 1/4 cup lime juice, olive oil, garlic, salt, pepper and cilantro. Pour over the chicken, seal the bag, then "squish" to coat the chicken evenly. Refrigerate for 1 hour or up to 1 day.

  2. Once marinade is ready, prepare the strawberry salsa: in a mixing bowl, gently stir together the strawberries, jalapeno, cilantro, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt. Stir in the avocado and onion.

  3. Oil the pan and cook the chicken until completely cooked through (160 to 165 degrees), about 8 to 12 minutes total, flipping the chicken once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.

  4. To serve, transfer the chicken to serving plates and top each with a few generous spoonfuls of the strawberry salsa. Enjoy!

Adapted from:

Friday: Whole30/Paleo Portuguese Kale Soup

Servings: 6-8

Time: 40 minutes

Difficulty: easy


  • 1 tablespoon olive oil

  • 2-3 leeks, chopped, using white and light-green parts only

  • 1 large yellow onion, chopped

  • 2 cloves garlic, crushed

  • 1 pound ground turkey

  • 6 oz. sausage (any flavor or kind), broken into smaller pieces

  • 1 bunch kale, torn and stemmed

  • 1 32 oz. can diced tomatoes

  • 6 cups chicken or vegetable broth

  • Salt and pepper, to taste


  1. In a large stockpot, heat olive oil and add in leeks and onions. Saute until soft. Crush garlic into the pot and stir to slightly brown, 1-3 minutes.

  2. Add turkey meat and sausage (if using), stirring until browned and adding a 1/2 cup of broth, if needed so as not to burn.When meat is cooked through, add in canned tomatoes, broth, salt and pepper. Simmer on low heat for 30 minutes.

  3. Five minutes before serving, stir in the kale to wilt. Serve and enjoy!

Recipe from:

Julie is a stay-at-home mom of two girls and with a passion for all things food. She loves growing, cooking, and, of course, eating food! She started meal planning years ago to stay organized and eliminate food (and money!) waste and started sharing it on her own blog, Season Generously.