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5 Whole30 Meal Prep Recipes - The Ultimate Clean Eating Diet

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Bobby Parrish
52 recipes on Enhanced Recipes
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Recipes in this Video

3 recipes

Ingredients

  • 4 medium zucchinis
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups marinara sauce
  • 2 tbsp olive oil
  • Fresh basil for garnish

Instructions

  1. 1Spiralize the zucchinis using a spiralizer to create zucchini noodles. Set aside.
  2. 2In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
  3. 3Form the mixture into meatballs, about 1 inch in diameter.
  4. 4In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
  5. 5Once browned, pour the marinara sauce over the meatballs and let simmer for 10-15 minutes until cooked through.
  6. 6In another skillet, add the zucchini noodles and sauté for 2-3 minutes until just tender.
  7. 7To serve, place the zucchini noodles on a plate, top with meatballs and marinara sauce, and garnish with fresh basil.

Equipment

SpiralizerLarge bowlSkilletCooking spoon
vegetarianplant-baseddairy-freegluten-freenut-free

Ingredients

  • 1 large head of cauliflower
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large parsnips, peeled and cut into sticks
  • 1 tbsp balsamic vinegar
  • 2 cups mixed greens
  • 1 medium beet, roasted and sliced
  • 1/4 cup walnuts, chopped (optional)
  • 1/4 cup feta cheese, crumbled (optional)

Instructions

  1. 1Preheat the oven to 425°F (220°C).
  2. 2Remove the leaves from the cauliflower and slice it into 1-inch thick steaks.
  3. 3In a small bowl, mix together the olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
  4. 4Brush the spice mixture generously over both sides of the cauliflower steaks.
  5. 5Place the cauliflower steaks on a baking sheet lined with parchment paper.
  6. 6In a separate bowl, toss the parsnip sticks with olive oil, salt, and pepper, then spread them out on another baking sheet.
  7. 7Roast the cauliflower and parsnips in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
  8. 8While the vegetables are roasting, prepare the beet salad by combining mixed greens, roasted beet slices, and walnuts in a bowl.
  9. 9Drizzle the salad with balsamic vinegar and toss gently to combine.
  10. 10Once the cauliflower and parsnips are done, remove them from the oven and let them cool slightly.
  11. 11To serve, place a cauliflower steak on a plate, add a side of roasted parsnips, and top with the beet salad. Sprinkle with feta cheese if desired.

Equipment

baking sheetparchment papermixing bowlknifecutting board

Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 medium spaghetti squash
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional)

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2In a large bowl, combine olive oil, oregano, garlic powder, onion powder, salt, and black pepper.
  3. 3Add the chicken thighs to the bowl and coat them well with the marinade.
  4. 4Place the chicken thighs on a baking sheet lined with parchment paper, skin side up.
  5. 5Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
  6. 6Place the spaghetti squash cut side down on the baking sheet with the chicken.
  7. 7Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the squash is tender.
  8. 8While the chicken and squash are roasting, heat a skillet over medium heat and add a splash of olive oil.
  9. 9Add the diced bell peppers, zucchini, and cherry tomatoes to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
  10. 10Once the chicken and squash are done, remove them from the oven. Let the chicken rest for a few minutes before serving.
  11. 11Use a fork to scrape the flesh of the spaghetti squash into strands. Serve the squash topped with the sautéed vegetables and chicken. Garnish with fresh parsley and feta cheese if desired.

Equipment

baking sheetparchment paperlarge bowlskilletfork

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