8 Easy Whole30 Recipes You Can Make for Under $5 Per Serving

Eating healthy on a budget is totally doable with these easy Whole30 recipes, each under $5 per serving. Whether you're a seasoned pro or just trying to kick off your Whole30 journey, these meals keep things simple without sacrificing flavor or nutrition. Get ready to whip up quick, satisfying dishes that won't break the bank!

Simple Lemon Garlic Chicken Thighs

Simple Lemon Garlic Chicken Thighs are a fantastic dish that brings together fresh flavors and easy preparation. The image shows beautifully grilled chicken thighs, garnished with fresh herbs and served alongside vibrant green beans and slices of lemon. The bright yellow lemons in the background hint at the zesty flavor that this dish offers.

This recipe is perfect for a quick weeknight dinner or a casual gathering. The chicken thighs are marinated in a mix of lemon juice, garlic, and herbs, making them juicy and flavorful. Plus, it’s budget-friendly, costing under $5 per serving!

Ingredients

• 4 chicken thighs, boneless and skinless
• 2 tablespoons olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Green beans (for serving)

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken thighs and coat them well. Let them marinate for at least 30 minutes.
2. Prepare the Grill: Preheat your grill or grill pan over medium-high heat.
3. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
4. Cook the Green Beans: While the chicken is grilling, steam or sauté the green beans until tender.
5. Serve: Once cooked, let the chicken rest for a few minutes. Serve it with green beans and garnish with fresh parsley and lemon slices.

Quick And Easy Cauliflower Fried Rice

Cauliflower fried rice is a fantastic way to enjoy a classic dish while keeping it Whole30 compliant. This colorful meal is not only quick to make but also budget-friendly, coming in under $5 per serving. In the image, you can see a vibrant bowl of cauliflower rice mixed with bright veggies like peas and carrots, all beautifully presented with chopsticks ready for action.

This dish is perfect for a busy weeknight dinner. It’s light, yet filling, and packed with nutrients. You can customize it with your favorite vegetables or proteins, making it versatile for any palate. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

• 1 medium head of cauliflower, grated or riced
• 1 cup frozen peas and carrots
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Cauliflower: Remove the leaves and stem from the cauliflower. Grate it using a box grater or pulse in a food processor until it resembles rice.
2. Cook the Veggies: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the frozen peas and carrots, cooking for 3-4 minutes until heated through.
3. Add the Cauliflower: Stir in the riced cauliflower and coconut aminos. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender.
4. Season: Add chopped green onions, salt, and pepper to taste. Mix well and cook for an additional minute.
5. Serve: Enjoy your cauliflower fried rice hot, garnished with extra green onions if desired!

Flavor-Packed Spaghetti Squash Primavera

Spaghetti Squash Primavera is a delightful dish that brings together fresh vegetables and a light, satisfying base. This recipe is perfect for anyone looking to enjoy a healthy meal without breaking the bank. The vibrant colors of the bell peppers, zucchini, and herbs make this dish not only tasty but visually appealing too.

Cooking spaghetti squash is simple. Once roasted, it transforms into spaghetti-like strands that are perfect for holding onto sauces and toppings. Pairing it with seasonal vegetables creates a fresh and light meal that’s perfect for any day of the week.

This dish is not only budget-friendly but also fits perfectly into a Whole30 lifestyle. It’s packed with nutrients and flavor, making it a go-to recipe for those who want to eat clean without sacrificing taste.

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 bell pepper (red, yellow, or green), sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil, for garnish
• Grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil on the cut sides and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is roasting, heat a skillet over medium heat. Add a splash of olive oil and sauté the bell pepper and zucchini for about 5 minutes until they start to soften.
4. Add the cherry tomatoes and minced garlic to the skillet. Cook for another 2-3 minutes until the tomatoes are soft.
5. Once the squash is done, use a fork to scrape out the strands into a bowl. Combine with the sautéed vegetables and mix well.
6. Serve warm, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.

Satisfying Beef And Broccoli Stir-Fry

This Beef and Broccoli Stir-Fry is a classic dish that’s both quick and satisfying. The vibrant green broccoli pairs perfectly with tender beef, creating a colorful and nutritious meal. The image showcases a bowl filled with juicy beef slices and fresh broccoli, all coated in a savory sauce. In the background, a bowl of fluffy white rice complements the dish, making it a complete meal.

This recipe is not only easy to make but also budget-friendly, coming in at under $5 per serving. Perfect for busy weeknights, it can be whipped up in under 30 minutes!

Ingredients

• 1 pound beef sirloin, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. Prepare the Beef: In a bowl, mix the sliced beef with soy sauce, oyster sauce, garlic, and ginger. Let it marinate for about 10 minutes.
2. Cook the Broccoli: In a large pan, heat vegetable oil over medium-high heat. Add broccoli and stir-fry for about 3-4 minutes until bright green and tender-crisp. Remove from the pan and set aside.
3. Stir-Fry the Beef: In the same pan, add the marinated beef. Cook for about 5-7 minutes until browned and cooked through.
4. Combine: Add the broccoli back into the pan with the beef. Drizzle with sesame oil and toss everything together. Season with salt and pepper to taste.
5. Serve: Plate the stir-fry over a bed of cooked rice and enjoy!

Nutritious Chickpea Salad With Avocado

This Chickpea Salad with Avocado is a colorful and healthy dish that fits perfectly into the Whole30 lifestyle. The vibrant mix of ingredients not only looks appealing but also packs a nutritional punch. With chickpeas as the star, this salad is rich in protein and fiber, making it a filling option for lunch or dinner.

Fresh ingredients like ripe avocado, juicy tomatoes, and crunchy cucumber add flavor and texture. The addition of lemon juice and herbs gives it a refreshing twist. Plus, it’s budget-friendly, costing under $5 per serving!

Making this salad is simple and quick. Just chop up your ingredients, mix them in a bowl, and enjoy. It’s perfect for meal prep, too, as it holds up well in the fridge for a couple of days.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, avocado, cherry tomatoes, cucumber, red onion, and cilantro.
2. Drizzle with lemon juice and season with salt and pepper.
3. Toss gently to mix all the ingredients without mashing the avocado.
4. Serve immediately or refrigerate for up to 2 days.

Vibrant Quinoa Salad With Black Beans

This quinoa salad is a colorful and nutritious dish that fits perfectly into your Whole30 journey. Packed with black beans, corn, and fresh veggies, it’s not just healthy but also super easy to make. The bright colors of the ingredients make it visually appealing, and the flavors come together beautifully.

The salad features fluffy quinoa as its base, which is a fantastic source of protein. Black beans add a hearty texture and are rich in fiber. Fresh bell peppers and corn contribute a sweet crunch, while herbs like cilantro bring a burst of freshness. This dish is perfect for meal prep or as a side for any meal.

To make this salad, you’ll need a few simple ingredients and just a bit of time. It’s a great option for lunch or dinner and can be enjoyed on its own or as a side dish. Plus, it’s budget-friendly, coming in at under $5 per serving!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. Mix the Ingredients: In a large bowl, combine the cooled quinoa, black beans, corn, bell pepper, cucumber, and cilantro.
3. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
4. Combine: Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
5. Serve: Enjoy immediately or refrigerate for an hour to let the flavors meld together.

Tasty Taco Lettuce Wraps

These Taco Lettuce Wraps are a fun and healthy twist on traditional tacos. Instead of tortillas, we use crisp lettuce leaves, making them perfect for a Whole30 diet. The vibrant colors and fresh ingredients make this dish visually appealing and delicious.

Start with seasoned ground beef or turkey as the base. Top it with fresh diced tomatoes, crunchy cucumbers, and a squeeze of lime for that zesty kick. The lettuce wraps are not only low in carbs but also packed with flavor, making them a great choice for a quick weeknight dinner.

Plus, they’re budget-friendly, coming in at under $5 per serving. You can customize them with your favorite toppings, making them a hit for everyone at the table!

Ingredients

• 1 lb ground beef or turkey
• 1 tablespoon taco seasoning
• 1 head of romaine lettuce, leaves separated
• 1 cup diced tomatoes
• 1 cucumber, diced
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Cook the Meat: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat if necessary.
2. Add Seasoning: Stir in taco seasoning and a splash of water. Cook for another 2-3 minutes until well combined.
3. Prepare the Wraps: On a plate, lay out the lettuce leaves. Spoon the seasoned meat into each leaf.
4. Add Toppings: Top with diced tomatoes and cucumbers. Season with salt and pepper to taste.
5. Serve: Squeeze lime juice over the wraps and enjoy!

Nutritious Spinach And Mushroom Frittata

This Spinach and Mushroom Frittata is not just easy to make, but it’s also packed with nutrients. The vibrant green spinach and earthy mushrooms create a delightful combination that’s perfect for any meal of the day. Plus, it’s budget-friendly, costing under $5 per serving!

Start by sautéing the mushrooms until they’re golden brown. Add fresh spinach and let it wilt down. Then, whisk together eggs, salt, and pepper, and pour the mixture over the veggies. Cook until the edges set, then finish it off in the oven for a fluffy texture. Serve warm, and enjoy the delicious flavors!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/4 cup onion, diced
• 1/4 cup almond milk (or any milk of choice)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add onions and sauté until translucent.
3. Add mushrooms and cook until golden brown, about 5 minutes.
4. Stir in the spinach and cook until wilted, about 2 minutes.
5. In a bowl, whisk together eggs, almond milk, salt, and pepper.
6. Pour the egg mixture over the sautéed veggies in the skillet.
7. Cook on the stove for 3-4 minutes until the edges start to set.
8. Transfer the skillet to the oven and bake for 10-15 minutes, or until the center is set.
9. Let it cool slightly before slicing. Serve warm and enjoy!