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Download File Whole 30 with Wild Planet WEEK 1 RECIPES Mackerel Baked Eggs Ingredients 1 tsp olive oil 1/2 cup sliced mushrooms 1 clove garlic, minced 1 shallot, sliced 2 cups roughly chopped kale 2 eggs 1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained Red pepper flakes, to taste Salt and pepper, to taste Mediterranean Yellowtail Bowl Instructions Preheat oven to 350 degrees F. Heat olive oil in a small Ingredients oven-safe skillet, sauté mushrooms 1-2 minutes or until slightly 3 cups baby salad greens browned. Add garlic, shallot, and kale and sauté for about one 1 can (4.4oz) Wild Planet Wild Yellowtail Fillets minute or until kale is just wilted. Remove from heat, arrange in EVOO, undrained Mackerel Fillets over vegetables. Top with eggs, being careful 1/2 cup roasted red peppers, chopped to not break yolks. Bake for about 12-15 minutes or until egg 1/2 cup shredded carrots whites are set but yolks are not. Top with red pepper flakes, salt 1 cup halved cherry or grape tomatoes and pepper. Serves: 1 *Try this recipe with Wild Planet Sardines! 1/4 cup sliced kalamata olives 1/2 cup chopped cucumber 1/4 cup chopped red onion 1/2 cup chopped parsley Avocado Tuna Salad EVOO and vinegar Ingredients Instructions 1 can (5oz) Wild Planet Albacore or Skipjack Wild Tuna, Place salad greens in a shallow serving bowl. Arrange in undrained sections: yellowtail fillets, red peppers, carrots, tomatoes, 1 ripe avocado, halved olives, cucumber, red onion. Sprinkle parsley over bowl, 1 Tbsp chopped red onion add EVOO and vinegar to taste, season with salt and 1 Tbsp sliced almonds pepper. Serves: 1 1 tsp chopped fresh parsley *Try this recipe with Wild Planet tuna! 1 tsp lemon juice Instructions Sockeye Salmon Zoodle Bowl Place tuna and juices from the can into a medium bowl. Mash half the avocado on a cutting board and add to tuna, stir to Ingredients combine. Add red onion, almonds, parsley and lemon juice. 1 can (6oz) Wild Planet Wild Sockeye Salmon, undrained Mix gently and season with salt and pepper. Serves: 2 1 Tbsp Whole 30-compliant light oil *Try this recipe with Wild Planet Sockeye or Pink Salmon, 1 clove garlic, finely minced and substitute dill for parsley! 2 tsp minced ginger 1 bunch baby bok choy (about five stalks), trimmed & halved if large 2 medium zucchini, spiralized into zoodles Sardine Taco Lettuce Wraps 1 medium carrot, julienned 1 cup sliced mushrooms Ingredients 1/4 cup chopped scallions; white & green portions 3-4 Butter lettuce leaves (or cabbage leaves) reserved separately 1 can (4.4oz) Wild Planet Sardines in EVOO, in EVOO 1 Tbsp liquid aminos with Lemon, or in Water 4 cups vegetable broth 1 cup shredded coleslaw mix 1 tsp toasted sesame seeds 1/2 avocado, sliced 3 radishes, sliced Instructions 1 Tbsp chopped cilantro Place Wild Sockeye Salmon and natural juices from the can 2 Tbsp chipotle mayo – we like Primal Kitchen Chipotle Lime into a small bowl. Gently flake salmon into large pieces and Mayo with Olive Oil set aside. Heat oil in a medium pot. Add garlic and ginger, Fresh lime wedges stir 30 seconds until fragrant. Add bok choy, zucchini, carrot, mushrooms and white portion of scallions. Stir fry 1-2 minutes Instructions or until slightly caramelized. Add vegetable broth and liquid Arrange lettuce or cabbage leaves on serving plate, Top with aminos, lower heat and simmer five minutes to combine Sardines, coleslaw mix, avocado, radishes, cilantro. Drizzle with flavors. Add flaked salmon and natural juices, stir gently and chipotle mayo, squeeze fresh lime juice over top. Serves: 1 cook until heated through – 5 minutes or so. Ladle into serving *Try this recipe with Wild Planet Yellowtail fillets! bowls, top with chopped green scallions and toasted sesame seeds. Serves: 2 *Try this recipe with Wild Planet Organic Roasted Chicken Breast! WEEK 2 RECIPES Sardine Topped Deviled Eggs Ingredients 1 can (4.4oz) Wild Planet Sardines in Extra Virgin Olive Oil, Extra Virgin Olive Oil & Lemon, or in Water 4 hard boiled eggs, chilled 2 Tbsp Whole 30-compliant mayonnaise (we like Primal Kitchen Mayo with Avocado Oil) 1 tsp Whole 30-compliant Dijon mustard (we like Annie’s Organic Dijon Mustard) Salt and Pepper to Taste Hot sauce to taste Instructions Place sardines on a cutting board and cut each in half. Set aside. Peel and halve the hard-boiled eggs. Scoop yolks into a small bowl and mash with a fork. Add mayonnaise and mustard, stir until smooth. Season with salt and pepper to taste, adding more mayo or mustard as desired. Spoon yolk mixture back into egg white halves, and top each with 1-2 sections of sardine. Top with hot sauce if desired. Serves: 2. *Tip: Serve with a salad and use the organic Extra Virgin Olive Oil from the Sardine can in the dressing! Sriracha Tuna Bites Mediterranean Anchovy & Potato Snacks Ingredients 1 pouch (3oz) Wild Planet Wild Albacore or Skipjack Ingredients 1 can (4.4oz) Wild Planet Wild Anchovies in Extra Virgin Tuna, undrained Olive Oil, undrained 1 Tbsp Whole 30-compliant Sriracha mayonnaise, 2 Russet potatoes, sliced lengthwise into 1/4 inch slabs or to taste (or equal parts mayonnaise and Sriracha) 2 Tbsp olive oil 1 cucumber, cut into 1/4 thick rounds 2 tsp fresh thyme leaves, or 1 tsp dried 1 carrot, shredded 1/2 cup chopped red bell pepper 1 Tbsp chopped kalamata olives Instructions 2 Tbsp chopped red onion Place Albacore or Skipjack tuna into a small bowl, mix to 1 Tbsp chopped parsley incorporate natural juices from the pouch. Add Sriracha 1 Tbsp reserved oil from anchovy can mayo and mix to combine. Mound tuna atop cucumber 1 tsp fresh lemon juice slices, top with shredded carrot and additional Sriracha Sea salt and freshly ground pepper if desired. Serves: 1 Instructions Heat oven to 400 degrees F. Arrange potato slabs on a parchment lined sheet pan and blot dry with a kitchen towel. Mackerel Lettuce Wraps with Beet – Brush with olive oil, sprinkle with fresh thyme, salt and pepper. Apple Slaw Roast approx. 20 minutes, turn over and continue roasting another 20 minutes or until browned and somewhat crispy. Ingredients Remove from oven, allow to cool and place on a serving platter. 3 large butter lettuce leaves In a small bowl, combine bell pepper, olives, onion and parsley. 1/2 cup raw beet, cut into matchsticks Add reserved olive oil, lemon juice and mix; season with salt 1/3 cup grated Granny Smith apple and pepper. Top each potato slab with 1 anchovy and a 1 Tbsp lemon juice spoonful of the pepper-olive mixture. Serves: 1 1 tsp lemon zest 1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, undrained Salmon Seaweed Snack 1 Tbsp chopped fresh parsley Freshly ground black pepper Ingredients 1 pouch (3oz) Wild Planet Sockeye Salmon 1 package seaweed snacks (we like GimMe Organic Instructions Arrange lettuce leaves on a serving plate. In a bowl, mix Roasted Seaweed Snacks) together the beets, apple, lemon juice and lemon zest and 1/2 avocado, thinly sliced the reserved olive oil. Divide the mixture atop the lettuce 1 carrot, cut into thin julienne leaves and top with Mackerel fillets. Place the mixture onto Whole 30-compliant wasabi mayo and/or Sriracha, to taste each triangular piece of bread and top with a piece of Wild Planet Wild Mackerel Fillets. Finish with a sprinkle Instructions of chopped parsley and freshly ground pepper. Serves: 1 Place salmon into a small bowl. Lightly flake with a fork. Arrange seaweed snacks on a serving plate and top each with salmon, avocado, and carrots. Top with wasabi mayo and/or hot sauce to taste. Serves: 1 WEEK 3 RECIPES Organic Chicken Fajita Bowls Ingredients 1 can (5oz) Wild Planet Organic Roasted Chicken Breast, undrained 2 Tbsp olive oil, divided 3 cups cauliflower rice 2 cloves minced garlic, divided 1 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp oregano Pinch smoked paprika Sea salt and freshly ground pepper, to taste 1 small onion, sliced 1 bell pepper, sliced into thin strips 1 cup shredded red cabbage Sardine Puttanesca with Zoodles 1 ripe avocado, peeled and sliced or chunked Ingredients 1 Tbsp Primal Kitchen Chipotle Lime Mayo 1 can (4.4oz) Wild Planet Sardines in Extra Virgin Olive Oil, 1 Tbsp fresh lime juice undrained Hot Sauce (we like Siete Foods Chipotle Hot Sauce) 2 Tbsp olive oil, divided Fresh lime wedges 1/2 cup chopped white onion Chopped cilantro 4 cloves garlic, chopped 1 can (28oz) crushed tomatoes (check for no sugar added) Instructions 2 Tbsp capers Place Wild Planet Organic Roasted Chicken Breast and the 1/3 cup chopped kalamata olives natural juice from the can into a small bowl and flake into bite 1 tsp dried oregano size pieces. Stir to incorporate the natural juices back into 3 medium zucchini, spiralized into zoodles the chicken. Set aside. Heat 1 Tbsp olive oil in a skillet over Sea salt and freshly ground pepper, to taste medium heat. Add riced cauliflower and sauté until rice is 1/2 cup chopped fresh parsley softened, about 5 minutes. Add 1 minced garlic clove and cook another minute, being careful not to burn. Add chili powder, Instructions cumin, oregano and paprika. Stir to combine all; season with Remove Wild Planet Wild Sardines from the can and place salt and pepper. Divide cauliflower between two serving bowls on a cutting board. Divide each sardine in half and set aside.
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