This absolutely wonderful list of recipes is ideal to help you kick-off your Whole30 diet plan. Here are some of the easy-to-make, healthy, and delicious meals for the Whole30 diet plan:

Breakfast for the Whole30 diet –  Green shakshuka with spinach and shaved brussels sprouts

• You need to preheat the oven to 375 degrees.
• Use a medium sauté pan and heat 2 tbsp olive oil on medium heat.
• Add ½ onion diced and cook for 5 minutes, and then add 4 cloves of finely chopped garlic and cook for an additional minute.
• While stirring frequently, add 2 cups of shaved brussels sprouts and fry them for 5-6 minutes. Once the brussels sprouts have softened, add 1 grated zucchini and spices as per taste, then stir for another minute.
• Once the vegetables are cooked, add 2 cups of spinach to the pan and stir until it wilts.
• Flatten the vegetables and crack 4 large eggs on top with even spaces in between.
• Put the sauté pan in the oven and cook for 5-8 minutes, based on your liking.
• Garnish with a quarter of sliced avocado per serving.

Lunch for the Whole30 diet –  Vegan butternut squash soup

• Heat a large pot on medium heat and fry one large diced yellow onion in 2 tbsp butter/oil until it turns translucent. Add 8 garlic cloves and 24 ounces of cubed butternut squash to the pot and cook for another 4-5 minutes.
• Add in 4 cups of chicken/vegetable broth, 2 cans of coconut milk, and spices of your choice to the mix. Cook on medium heat and wait for it to come to a low boil. Then, lower the heat and let the soup simmer for another 20-25 minutes.
• Remove the soup from the heat source, discard the cinnamon sticks and rosemary sprigs from the soup if you have added any, and blend it in a high-speed blender until smooth and creamy. Add salt and pepper to taste.

Dinner for the Whole30 diet – Crispy to the root chicken thighs

• Preheat the oven to 375 degrees, and line a baking sheet with parchment paper and set it aside.
• Wash around 5-6 carrots and 4 white sweet potatoes well and let them dry. Chop them into quarters and put them on the parchment-lined baking sheet. Add 1 chopped onion and around 20 garlic cloves to the mix and scatter them evenly.
• Rinse 2 ½ pounds of bone-in skin-on chicken thighs under cold running water, and pat them dry with paper towels.
• Spread the chicken thighs on the vegetables a few inches apart from each other.
  Drizzle with 3 ½ teaspoons of avocado oil using a brush, and ensure that each chicken thigh surface is covered with it.
• Add some fresh herbs, salt, and pepper.
• Bake at 375 degrees for 1 hour (the cooking time will vary based on the size of the chicken thighs).
• Let it cook till the internal temperature of the chicken reads 165 degrees. This will take roughly 1 hour to 1 hour-20 minutes. About 7-10 minutes before the chicken is ready, stick it under the broiler to crisp up the skin perfectly.

Ensure that you turn the pan 180 degrees halfway through the process.