If you couldn’t tell by now, I REALLY like Cheesesteaks! Over the last few months, I’ve reinterpreted the classic sandwich in a few different Whole30 and/or Paleo Friendly ways including a Sheet Pan Cheesesteak Meal, a Cheesesteak Flax Pizza, Cheesesteak Casserole, and now…Cheesesteak Stuffed Acorn Squash!

It’s the perfect way to combine a classic comfort food with that feeling of Fall If you’ve never worked with Acorn Squash before, its a bit less sweet than Butternut Squash and makes the perfect “bun” to your deconstructed cheesesteak! The Cashew Cheese Whiz on top really takes this meal to the next level, still keeping everything Gluten, Dairy, Soy, & Added Sugar Free!

Also, to those who started the #SeptemberWhole30 with me on the 1st…we’re officially on Day 29! Congratulations to everyone who is still on board to finish out tomorrow regardless of whatever hiccups you may have had on your journey. I’ll be sure to update you with my experiences with this round next week! Anyway, if you’re looking for a fun meal to close out your round of Whole30, I highly recommend giving this one a try. Hopefully you enjoy it as much as I did!

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You are going to FALL in love with how simple and delicious this Pumpkin Chili recipe is! Pairing a bit of Pumpkin Pie Spice with staple chili flavors such as Smoked Paprika & Chili Powder is the perfect seasonal spin on this classic comfort food. The Pumpkin Puree blends everything together so well and adds a creaminess to this chili unlike any I’ve ever had before! Toss all of your ingredients in the slow cooker and in just a few hours you’ll have meals ready to go for the entire week! I serve mine with a side of Cauliflower Rice to keep this dish Gluten, Dairy, Soy, & Refined Sugar Free.

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This seasonal spin on the classic Italian comfort food, ’Spaghetti & Meatballs’ is just what you need to start feeling festive this Fall! Infused with Fresh Pumpkin and hints of nutmeg, cinnamon, ginger, & clove, this dish is a great compliment to all of seasonal baked goods that are slowly making their way into our kitchens!

Now I know some of you may be thinking “Pumpkin…in Meatballs?”, but I promise you, your meatballs aren’t going to suddenly taste like a Pumpkin Spiced Latte The Pumpkin used in the balls simply keeps the meat moist. All of the fresh herbs and spices used are what’s going to flavor your Fall Balls to perfection! The Pumpkin Infused Marinara Sauce really ties this dish together and takes it to the next level. Pair it all with some Butternut Squash Noodles and you’re literally eating Fall on a plate!

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30 Minutes, 5 Ingredients, 3 Steps… and you’ve got Dinner for 2 all week long! This might be the easiest (and one of the tastiest) recipes I’ve ever posted! These Sheet Pan Fajitas are so simple, yet so hearty and flavorful, they’re the perfect healthy twist on a classic dish we all know and love!

This recipe also make a great intro meal for anyone looking to eat cleaner as there’s minimal prep work, and all the ingredients can be found at your local grocery store! The Peppers and Onions get nice and tender in the oven while the Chicken remains juicy and flavored to perfection! I used Siete Taco Seasoning to keep this dish Whole30 compliant as there’s no added sugar, but a homemade Taco Seasoning would also work.

Because I’m cooking for a few people, I made 2 pans worth, but you could also cut this recipe in 1/2 if you’re looking for less servings. Feel free to serve with some Jicama Wraps or simply enjoy it on its own! I served mine with a side of Cauliflower Rice and Sautéed Plantains

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Each week, I try to make a recipe that doesn’t involve chopping up meat and vegetables to make my #MealPrepSunday workload a little lighter. I tend to pick a ground meat, then find some frozen veggies and a marinade to create a simple stir-fry meal. This past week I decided to switch it up with these Unwrapped Turkey Egg Roll Bowls and they were a hit with the entire family! Not only were they SUPER filling, but with the exception of cutting up some Green Onion with a pair of scissors, there’s no prep work involved whatsoever! If I’m being honest, you could skip the Green Onion if you’re feeling super lazy, but you’ll definitely be missing out on some added flavor! It look less than 30 minutes to get this meal from pan to plate, and I made sure to double it so I had leftovers for the week! I paired mine with a side of Whole30 Sweet & Sour sauce, but Hot Sauce would also work great if you’re looking for a spicier bowl.

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Classic Comfort Food meets Clean Eating with this super simple BBQ Pineapple Pulled Pork Recipe! Toss it in your Slow Cooker when you wake up and have dinner for days by nighttime! This subtly sweet & tangy pulled pork makes a great meal prep for the week and pairs well with any side dish. I served mine with a supersize side of Penny’s Primal Cauliflower Mac & Cheese, but you could totally enjoy it on its own, with a side of broccoli, or over top a salad! Don’t forget your The New Primal’s BBQ Sauce & Seasoning to keep this dish Whole30 compliant! It’s so tasty and one serving is INCREDIBLY filling!

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I may be from New Jersey, but living just 20 minutes outside of Philadelphia, I’ve definitely had my fair share of Philly Cheesesteaks. Some of them have been delicious, others have been subpar, but none of them have been Whole30 Friendly…until now!

This Whole30 Sheet Pan Cheesesteak was the perfect way to cure my cravings while still keeping it clean! It’s Gluten, Dairy, Soy, & Refined Sugar Free, takes 1/2 an hour from start to finish, and only requires 1 Pan so you don’t have to stress about doing the dishes! If you’re following a Paleo diet, this would also be great as a hearty Paleo Pizza topping!

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Eating clean can be SIMPLE and this 3 Ingredient Stir Fry proves exactly that! It requires just 1 pan, no measuring of any sauces or spices, and takes less than 30 minutes from start to finish. Not only is this recipe perfect for when you’re feeling a bit lazy in the kitchen, but it’s also super cost effective, coming it at only $3.24 per serving! I’ve actually been doubling this recipe in 2 skillets and using a different sauce in each. It requires no extra effort, makes for great reheat-able meal preps during the week, and tastes like you’ve prepared 2 completely separate dishes!

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If you know me, you know I’m OBSESSED with Plantains and finding different ways to use them in recipes. They’re such a fascinating fruit and can be used for so many different dishes depending on their ripeness. When I first posted this recipe, I used Green Plantains and it turned out great, but I mentioned I would try it again with Ripe Plantains and give you an update. Well, the verdict is…MAKE THIS DISH WITH RIPE PLANTAINS! The subtle sweetness from the Plantains blended with the savory beef & vegetable filling will totally have you ditching your old Burrito Bowl🤤 Pair it with a side of my super simple Citrus Cauliflower Rice to make it a full meal that also stores great as a meal prep for the week! This recipe also only requires 1 pan, no chopping up meat, and all the ingredients can be found easily at your local grocery store.

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It’s Day 5 of the #SeptemberWhole30 and I decided to tweak a Paleo favorite of mine into a Whole30 friendly one! I gave my “Sweet Chili Asian Chicken Thighs” a mini makeover, making the meal completely Whole30 Compliant!

I swapped the honey out for a Sesame Date Sauce, and added Fresh Orange Juice to give this dish a sweet citrusy flavor. I also toned down the heat by removing the chili sauce and replacing it with Tomato Paste and a smidge of Hot Sauce, but feel free to use something spicier if you’re looking for that extra kick. The New Primals Wasabi Coconut Aminos were the perfect addition to the Green Beans, giving them just the right amount of spice to balance this meal to perfection!

This recipe is EXTREMELY SIMPLE and requires almost no effort once the sauce is made, which I promise you’re going to want to use on EVERYTHING🤤 It’s also Gluten, Dairy, Soy, & Refined Sugar Free! Whether you’re on the Whole30 or not, give this dish a chance and I promise it’ll become a new favorite!

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It’s Day 3 of the #SeptemberWhole30 and I’m tingling all the taste buds with this Sweet Potato Shepherds Pie! If there’s been a staple item in my diet since I’ve started my Clean Eating Journey a few years ago, this Shepherds Pie is definitely it! It was one of the 1st recipes I attempted since it’s nearly impossible for anyone to mess up and I’ve kept it around ever since.

I’ve tried all sorts of different variations, but there’s something about the Savory Beef Filling & Sweet Potato topping that earned this variation a laminated spot in my Eat Clean Queen recipe binder. In addition to a 1/4 Lb of Beef per person, this nutrient dense dish also packs in A LOT of veggies including Celery, Carrots, Bell Peppers, & Onions. I promise one serving will leave you STUFFED!

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In a World so divided, I think one thing everyone can agree on is that Chicken Nuggets are THE BEST! Whether you prefer nuggets, tenders, or patties, I don’t think I’ve ever met a person who doesn’t enjoy Chicken Nuggets to some extent. They even offer plant-based nuggets for Vegans so everybody can get in on the “Chickie Nugget” goodness! Luckily, on the Whole30, we still get to enjoy Chicken Nuggets, and there’s a ton of different ways to make them!

This Chicken Nugget recipe is super simple and sneaks some veggies into one of everyone’s favorite comfort foods. I’ve used Russet Potatoes in the past, but I prefer to go with Sweet Potatoes because they’re nutrient dense and hold together very well. These nuggets also make an AMAZING meal prep item, and can be ready to go in 30 seconds from the microwave. It’s like having fast food on hand but with a healthy twist! I suppose you could also make these nuggets with another dense veggie like carrots, but I’d avoid watery produce items like zucchini or squash as they may effect the consistency of the nuggets. Give this recipe a try and don’t forget your Whole30 dips!

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To Hell with the Shell! This Beef Taco Bake is going to change the way you do #TacoTuesday! Yesterday afternoon, I was feeling extra creative in the kitchen and whipped up this Mexican Inspired Lasagna/Shepherd’s Pie hybrid! First, I created a “crust” using a Cauliflower Rice and Egg mixture. I topped the cauli-crust using Ground Beef, Salsa, Veggies, & Spices, then I smothered it in a layer of Nacho “Cheez”! I didn’t stop there, I layered everything one more time, topped it with some Fresh Jalapeños and Forager Project Dairy Free Sour Cream and haven’t been the same ever since. This is definitely one of the best dishes that I’ve created, but I’m a taco lover so I may be a little biased!

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Clean Comfort Food can DEFINITELY be a thing, and this Turk-ini Lasagna proves just that! The Cashew Ricotta “Cheese” Sauce is so creamy and flavorful, it’ll seriously make you question how the hell it’s vegan! The “noodles" are soft & fork tender, yet still hold up perfectly to your piled high layers of lasagna! It’s got all of the elements that you enjoy from traditional lasagna, minus the dairy, gluten, & bloat! You literally can have a GIGANTIC portion and feel absolutely no guilt! It’s hearty enough to have on it’s own as a meal, but you could also serve it with a side dish! I made a Whole30 Potato Salad to go with mine that I’ll be posting later in the week! Besides being delicious, this recipe is Whole30 Compliant & Paleo Friendly! Bon Appetit!

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