Blue Apron Whole30 Recipes

Greetings! If you’re looking for healthy and delicious recipes that are Whole30-approved, you’ve come to the right place. In this article, we’ll be sharing some of our favorite Blue Apron Whole30 recipes that are easy to make and packed with flavor. Whether you’re doing your first Whole30 or looking for new recipe ideas, we hope you’ll find something here that you love. Let’s get cooking!

• Grilled Chicken with Chimichurri Sauce
• Salmon Cakes with Lemon-Tahini Sauce
• Beef and Broccoli Stir-Fry
• Sweet Potato and Kale Salad

Grilled Chicken with Chimichurri Sauce

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 3 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper

Instructions:

1. Preheat grill to medium-high heat.
2. Puree parsley, cilantro, garlic, vinegar, olive oil, and salt and pepper in a blender or food processor until smooth.
3. Season chicken breasts with salt and pepper on both sides.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Serve chicken with chimichurri sauce on top.

FAQ:

• Q: Can I use chicken thighs instead of chicken breasts?
• A: Yes, you can use chicken thighs if you prefer.
• Q: How long will the chimichurri sauce keep in the fridge?
• A: The sauce will keep for up to a week in an airtight container in the fridge.
• Q: Is red wine vinegar Whole30-compliant?
• A: Yes, red wine vinegar is allowed on the Whole30.
• Q: Can I make this recipe on a grill pan instead of an outdoor grill?
• A: Yes, you can use a grill pan if you don’t have access to an outdoor grill.

Tips:

If you don’t have fresh parsley or cilantro, you can use dried herbs instead. Just use 2 tablespoons of each instead of 1/2 cup. You can also use this chimichurri sauce on steak, shrimp, or roasted vegetables for a delicious and versatile condiment.

Salmon Cakes with Lemon-Tahini Sauce

Ingredients:

• 2 cans of boneless, skinless salmon
• 1/2 cup almond flour
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 egg, beaten
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 cup water
• Salt and pepper

Instructions:

1. Drain and flake salmon in a large bowl.
2. Add almond flour, parsley, garlic, lemon juice, egg, salt, and pepper to the bowl and mix well.
3. Form mixture into 8 small patties.
4. Heat olive oil in a large skillet over medium-high heat.
5. Cook salmon cakes for 3-4 minutes per side, or until golden brown and cooked through.
6. While the salmon cakes are cooking, whisk together tahini, lemon juice, water, salt, and pepper in a separate bowl to make the sauce.
7. Serve salmon cakes with lemon-tahini sauce on top.

FAQ:

• Q: Can I use canned tuna instead of canned salmon?
• A: Yes, you can use canned tuna if you prefer.
• Q: Can I use a different type of flour instead of almond flour?
• A: Yes, you can use coconut flour or arrowroot flour instead of almond flour.
• Q: Can I make the salmon cakes ahead of time and reheat them later?
• A: Yes, you can refrigerate the uncooked salmon cakes for up to a day before cooking them.
• Q: Can I use a different type of nut butter instead of tahini?
• A: Yes, you can use almond butter or cashew butter instead of tahini.

Tips:

These salmon cakes are great for meal prep and can be stored in the fridge for up to 5 days. You can serve them with a side salad or roasted vegetables for a complete meal. If you don’t have fresh parsley, you can use dried parsley flakes instead.

Beef and Broccoli Stir-Fry

Ingredients:

• 1 pound flank steak, sliced into thin strips
• 1 head of broccoli, chopped into florets
• 1 red bell pepper, sliced into thin strips
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon arrowroot flour
• 1/4 cup coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon coconut oil
• Salt and pepper

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat.
2. Add steak strips to the skillet and season with salt and pepper.
3. Cook steak for 3-4 minutes per side, or until browned.
4. Remove steak from skillet and set aside.
5. Add broccoli, red bell pepper, onion, and garlic to the skillet and sauté for 3-4 minutes, or until tender.
6. Whisk arrowroot flour, coconut aminos, apple cider vinegar, and 1/4 cup water together in a small bowl.
7. Add sauce to the skillet and bring to a simmer.
8. Add steak back to the skillet and toss to coat in the sauce.
9. Simmer for 2-3 minutes, or until sauce has thickened.
10. Serve stir-fry hot.