One of the biggest adjustments you’ll likely need to make when you start a Whole30 is the extra time you’ll spend meal planning, food shopping, ingredient prepping, cooking, and—for reals—remembering to bring all of that meticulously prepped compliant food along with you wherever you go. Conceptually, it’s not hard to wrap your head around the fact that you’ll need to stick to real, whole foods, but it’s the practical execution that can cause stress for some.

We dislike squinting to scrutinize ingredient labels as much as you do, so that’s why we went through the rigors of getting so many of our ready-to-use-and-eat dressings and vinaigrettes, sauces, and condiments approved by the friendly crew at Whole30.

If you’re planning to start a Whole30 and would like to make the transition a little easier and more convenient, check out all of the amazing Whole30 recipes you can create with our line of Whole30-Approved products, such as:

5 Ways to Simplify Your Whole30 Snack and Meal Prep

One of the easiest ways to adjust to making most, if not all, of your meals and snacks in your own kitchen: Plan ahead. Doing so doesn’t have to take a ton of time each week, and it doesn’t have to be an anxiety-inducing task. Start with foods that you like, and then think about how you can sprinkle these foods in throughout an entire week of meals and snacks. For example, if you love apples, plan to buy two or three different types of apples when you do a bulk grocery shopping run over the weekend. Plan to use those apples in snack, dessert, and other recipes you select throughout the week—for example, pack an apple and a serving of raw almonds as a snack; make baked apples sprinkled with cinnamon for desserts or as a topping for cauliflower “oats” for breakfast.

Here are some more easy-to-follow tips to make your Whole30 more convenient (and satisfying!):

Marinate meats. This takes 2 minutes in the morning, and makes a world of difference in the flavor and moisture (no more dry poultry!) of your meats. Simply pick a Whole30-Approved Primal Kitchen dressing or vinaigrette and marinade, pour it over your meat, cover, and refrigerate. No more dinner guesswork or cursing that you forgot to thaw a protein. Note: You don’t need to marinate fish or seafood all day; in fact, doing so may cook your protein (think ceviche). Marinate fish or seafood for 15–30 minutes prior to cooking.
Make Big Ass Salads for lunch, but switch up your ingredients to keep things interesting. Rotate your greens to include all types of lettuce, spinach, kale, dandelion greens, arugula, and even cooked greens like chard and mustard greens. Top greens with a rainbow of fresh produce, including fruit for a sweet, juicy switch-up; add extra crunch with nuts and seeds; top with leftover diced protein; tote avocados with you to peel and dice just before eating. With 10 Primal Kitchen salad dressing flavors (and counting!) that are Whole30-Approved, you can invent a myriad of new veggie-centric lunches by simply using a new dressing.
Pair raw veggies for snacks with Whole30-Approved dips. Plain-Jane crudite becomes instantly more appealing when you can dip them in delicious dressings or flavored mayo. Chipotle Lime Mayo is delicioso with jicama, cauliflower, and green beans (yes, raw green beans are tasty), and Garlic Aioli Mayo tastes amazing with broccoli, snap peas, and endive.
Add instant flavor by drizzling Extra Virgin Avocado Oil or any Whole30-Approved Primal Kitchen Vinaigrettes on top of steamed veggies, cooked seafood or fish, roasted meats, and spiralized or riced vegetables. No extra cooking or sauce-making required!
DIY your own Whole30-compliant sauces and condiments? Um, no thank you. I don’t know about you, but I’d rather spend my spare time sleeping, scrolling Instagram, working out, or cuddling with Netflix. You can trust that our ketchup, mustard, classic BBQ sauce, steak sauce, and teriyaki sauce are Whole30-Approved and waiting to win you over.

Whole30 Recipes with Mayo

Spinach Deviled Eggs

When made with Whole30-compliant mayo and mustard, deviled eggs are back on the menu, baby! This version adds green veggies, is redolent of spinach artichoke dip, only fit for a Whole30 lifestyle.

Roasted Cauliflower with Chipotle Lime Mayo

I alluded to this above in the tips section (scroll back up to see if you skipped it), but pairing Whole30-Approved flavored mayo with vegetables is a no-effort shortcut to becoming a veggie lover. Don’t believe me? Try it.

Turkey Club Lettuce Wraps with Garlic Aioli Mayo

Arguably, the fillings and fixings are the most memorable parts of a sandwich, and this BLTTA (bacon, lettuce, tomato, turkey, avocado) wrap underlines this point. Learn the lettuce-and-parchment-paper wrapping technique, and sub any fillings and sturdy greens for the wrapper.

Whole30 Recipes with Collagen Peptides

Skinny Spagarita Mocktail

Skinny Spagarita Recipe

This one hits the spot when you want something a little more than plain water. Cucumber essence makes the bubbly water even more refreshing.

Strawberry Rose Mocktail

Strawberry Rose Mocktail Recipe

Sweetened with mashed strawberries, this vibrantly pink drink can make you feel fancy when you want something to sip on the porch or poolside, but alcohol is off the menu.

Whole30 Recipes with Dressings & Vinaigrettes

Mediterranean Chicken with Cauliflower Rice

Mediterranean Chicken Bowl Recipe

This is classic chicken and rice upgraded for low-carb eaters. Note: Leave out the crumbled feta cheese to make this recipe Whole30-compliant. The cheese gilds the lily; there’s plenty of briny, salty bite from the olives, and more than enough sun-scorched Mediterranean isle flavor from the sun-dried tomatoes, herb-studded Italian vinaigrette, and fresh basil leaves.

Ranch Cauliflower Mash

A lower-carb replacement for mashed potatoes, this cauli mash isn’t to be mistaken for a low-calorie dish. It’s flavored simply but aggressively with Ranch Dressing and ghee, and, honestly, you probably won’t go back to grandma’s pulverized ‘tater recipe after trying this one.

Seared Salmon Bowl

Seared Salmon Bowl Recipe

Get your dose of omegas through the tasty delivery system of barely-seared wild salmon atop a bowl of raw veg with contrasting textures. Eat the salmon fresh off the heat to enjoy the pleasing contrast of hot fish and cool produce.

Sweet Potato Oven-Baked Fries with Vegan Ranch

Oven-Baked Sweet Potato Fries with Vegan Ranch Dressing Recipe

Yes, you can have fries on Whole30, as long as they’re baked and not coated in a flour or breading mix. The herby, cool, creamy flavor of the Vegan Ranch accentuates the lightly caramelized flavor of the oven-roasted sweet potato wedges.

Zoodle Primavera with Shrimp

Zoodle Primavera with Shrimp Recipe

This isn’t another boring zoodle recipe paired with a protein. We created a no-dairy sauce punctuated with Italian Dressing and a creamy mouthfeel that lingers, and topped the masterpiece with pan-seared shrimp.

Whole30 Recipes with Avocado Oil

Instant Pot Beef Stew

As elemental as it is comforting, this Instant Pot stew tastes like the version that’s simmered on the stove or in the slow cooker for hours.

Leg of Lamb with Pistachio Pesto

Leg of Lamb with Pistachio Pesto Recipe

Definitely a special dish for a holiday, family feast, or party where your friends can worship your culinary prowess, this leg of lamb is as beautifully impressive as it is delectable.

Whole30 Recipes with Ketchup and Mustard

Prime Rib

Prime Rib Recipe

Prime rib doesn’t have to be intimidating, and neither does buying a big hunk ‘o meat from the butcher counter. You just have to know how to cook it well, how to sauce it well (cough, Primal Kitchen Steak Sauce), and how to store the leftovers (glass container in the fridge for up to five days, or in a freezer-safe vessel for up to three months).

Whole30 Meatloaf

Meatloaf Recipe

This isn’t SWYPO, it’s reality for busy moms (and dads!) with children. The fact remains: Most kiddies aren’t going to chow down on seared salmon over a delicately curated salad. Sometimes revamped comfort foods win the dinner battle.