I’m currently doing the Whole 30 and loving this time around!  I don’t feel deprived at all and am not dreading the giving up of “my favs.” Over the years, with our different sensitivities (my husband can’t have much grain, corn, beans, etc), I have loved the meals we have come up with.  Here’s our top 5 as a family.  Feel free to use and make!  Enjoy!

Puerto Rican Beef – from Everyday Paleo
Link to recipe

1 lb grass fed ground beef
1 bunch kale chopped
1 white onion sliced
1/2 of a green, red, and yellow bell pepper sliced
1/2 cup pimento stuffed green olives
3 tbsp olive oil
1/2 tbsp ground cumin
1 tsp ground coriander
1/2 tbsp turmeric powder
1 tbsp dried oregano
Pinch of saffron threads (optional)
Sea salt and black pepper to taste
3 sweet potatoes
1 ripe avocado
In a large skillet brown the ground beef.  Add the bell peppers, onions, and olive oil and saute until the onions and peppers are tender.  Add all of the spices and mix well.  Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes.  Serve over mashed sweet potatoes with a side of sliced avocado.  To quickly prepare the sweet potatoes, peel and quarter the potatoes and cook in a pressure cooker for 12 -14 minutes.
Burgers and sweet potato fries – 
Cook up 1 lb of grass-fed beef and season with salt, pepper, and a little garlic powder.  Grill or cook on the stove until no longer pink.  Serve on a lettuce wrap with your favorite toppings (I love pickles, muenster cheese, and Dijon.  
Fries – Cut ends off sweet potatoes, scrub with water, chop or use a fry slicer, to cut sweet potatoes into fry-like wedges.  Toss with olive oil and season with salt, pepper, cumin, cayenne, and chili powder (you decide the amount).  Spread on a baking sheet and cook at 425 for 30-40 minutes or until crispy.  **My temp and time change everytime because I don’t remember what I did.  Just go with it and check on them =)
Chicken Stir Fry
Slice 1-2lbs of chicken breast and cook in a skillet until no longer pink.
Add in veggies of your choice ( we like broccoli, carrot strings, peppers) and 2-3 eggs if you desire.  
Sprinkle on sesame seed oil or rice wine vinegar or Hoisin sauce.  Whatever you feel like creating!  Just make sure to try it as you go before you pour heavy amounts of all three on there.  If I do sesame seed oil, I top it with some seeds – great crunch!  
You could eat this over spinach (Whole 30 approved) or white/brown rice or quinoa.
Taco Salads
I stopped buying packets a while ago because of all the added ingredients like maltodextrin, etc.  
Cook 1 lb grass-fed beef with 1 onion until no longer pink.  Add in sliced green, red, yellow or orange peppers.  Add sliced tomatoes if feeling crazy adventurous!  
Taco seasoning – mix together cayenne, chili powder, garlic powder, cumin, salt, pepper, and paprika.  I usually just sprinkle, taste, sprinkle, taste.  Usually, go easy on the cayenne, but up the chili powder and salt.  Paprika has no flavor but adds that pop of color!
Eat over spinach or rice and top with an avocado, cheese, plain yogurt (sour cream replacement)
Fancy Grilled Cheese – lunch Recipe – here’s one to make on a cold, lazy Saturday
Butter 2 slices of Ezekiel bread, place one butter side down in a warmed skillet
Slice 1/2 avocado and smash on top of skillet bread (just made up that term =) , then place whatever cheese you want and a slice of deli meat ham.  Top with other slice of buttered bread (butter up).  Flip when side is brown and both sides are done.  The avocado makes it extra creamy and I sometimes dip mine in Dijon or Honey mustard sauce.  But plain is delicious as well!  
Sides could be sweet potato fries from earlier or an apple with almond butter or, let’s be honest, tortilla chips!
Hope you enjoyed these fun, easy meals at home!