As  a personal chef for the last thirteen years, January is always the month when I get phone calls from people looking for healthy meal solutions, eating clean, going low grain, carageenan free diets. This year, many of the calls have been about the Whole 30 plan. The Whole 30 cookbook has a lot in common with paleo diets, as well as gluten free diets in some ways. As with all of these eating plans, I always find if I focus on what my client CAN eat, as opposed to the “off limits” food, it’s not nearly as daunting as it seems. In this case, the Whole 30 plan is sugar free, grain free, legume free, alcohol free and soy free. That is the nutshell version. This week, my clients started the Whole 30 plan, but needed a personal chef to prepare it! That’s where I came in. Here is what I made:

Grassfed Beef Chili, Moroccan Chicken Breasts with Cilantro Dipping Sauce, Blue Ribbon Country Captain Chicken. Grilled Lime Shrimp,Mashed Potatoes, Coconut Almond Green Beans, Moroccan Orange Salad, Baba Ganoush, Shredded Poached Chicken, Hasselback Potatoes with Ghee and Garlic, and Deviled Eggs. 

It was all delicious, bright and favorful! I don’t think anyone in that house will be feeling deprived this week!