Get into the Kitchen: Whole30 Coaches Share their Best Original Recipes Part II

Posted by Haley DeWilde on

By Judith Forman

Whole30 Certified Coach

Happy Spring! As the seasons change, it’s easy to get into a bit of a food rut. We’re all tired of hearty winter soups, stews, and casseroles – and ready for some lighter, brighter, fresher ideas for spring meals!

Of course, Cooked has some great new spring dishes on the menu. My current favorites are the Salmon Dill Cake with Aquaponic Greens, the Chicken, Brussels Sprouts, and Pomegranate Salad, the Cauliflower “Falafel” Bowl with Rainbow Salad and Tahini Dressing, the Oyster Mushroom and Butternut Squash Frittata, and the Gyro Chicken Salad.

When you do head to the kitchen, I’ve got you covered! I asked some of my Whole30 Certified Coach friends to share their favorite original recipes. (Last fall, I shared a similar coach recipe round-up, which you can check out here.)

Below, you’ll find some of their top Whole30 picks to help you have a delicious spring. Happy cooking – and enjoy!

Bagels and Lox Deviled EggsElishah Dubose (@spoonsnspices)

Seared Salmon with Spring Veggie Hash – Alexis Rivera (@asideofalexis)

Avocado Wedges with Chipotle SauceAutumn Michaelis (@wholefoodfor7)

One Skillet Hakurei Salad Turnips, Greens, and Eggs – Stephanie Vanlochem (@cookbycolor)

Crispy Salmon Nuggets – Althea Brown (@metemgee)

Whole30 Cilantro and Spinach Mini Turkey Meatloaves – Kelly Warner (@showmewholeliving)

Whole30 BBQ Sauce (perfect for grilling burgers or chicken!) – Emily Nichols (@emilynichols22)

Dill Shrimp Salad – Theresa Newman (@atthetablewitht)

The recipe below is from Theresa’s salad e-book, which you can purchase here.

For the shrimp:
2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Peel and devein shrimp. Chop tails off.
Place them on a sheet pan with olive oil, salt and pepper in one layer. Roast for 8-10 minutes, just until pink and cooked through. Once cooled, add mayo, chopped celery and chopped fresh dill.
Serve in a red cabbage cup with watermelon beets, sliced carrots and cucumbers.

Judith Forman is a Whole30 Certified Coach. For more Whole30 inspiration, connect with her on Instagram @jujuswhole30 or check out her blog at

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