Some nights just call for pizza, and if you follow this Whole30-approved recipe, you can indulge in your 'za guilt-free.

Ingredients:
4 organic russet potatoes
8 tablespoons pizza sauce
Italian beef sausage links, removed from casing and browned
30 slices pepperoni (check for no added sugar or nitrates)
Black olives (optional)
8 ounces sautéed mushrooms (optional)
Roasted garlic (optional)
Pizza seasoning or oregano
Other pizza toppings of your choice

Instructions:
Preheat oven to 400 degrees F. Line a sheet tray with parchment paper. Wash and poke holes in the potatoes, brush with coconut oil and bake for about 40 minutes or until tender. Let cool for about 10 minutes, then cut the potatoes in half and scoop out most of the inside. A cookie scoop works best for this.

Brush both sides with coconut oil again and bake face down on the sheet tray for 7 minutes. Turn over and bake 5 minutes. Fill with sauce, sausage, mushrooms, olives, garlic and pepperoni. Sprinkle some pizza seasoning or oregano on before the pepperoni if desired. Bake for 10 to 12 minutes or until pepperoni is crispy. Serve hot.

Image via jaysbakingmecrazy.com

Add this frittata recipe to your repertoire, and you'll never be at a loss for a quick, easy brunch dish that still impresses. All you need are eggs, coconut milk, meat and the veggies of your choice.

Ingredients:
10 eggs
1/3 cup coconut milk
1/2 red bell pepper, diced
1/2 cup spinach
3 to 4 slices of ham or turkey
1 cup heirloom or cherry tomatoes, halved
Salt and pepper, to taste
Coconut oil, for coating the dish

Instructions:
Preheat the oven to 350 F. Coat a 9 x 9 baking dish with coconut oil. In a large bowl, scramble the eggs and add all of the ingredients, except the tomatoes. Mix well. Pour the mixture into the baking dish. Place all the tomatoes on top; they should float. Bake in the oven for 25 to 30 minutes.

Image via bravoforpaleo.com

Whole30 meals don't need to be bland, and this tandoori chicken is proof. Full of spices and herbs, this Indian dish is naturally very healthy -- no substitutions required.

Ingredients:
For the pulled chicken:
2 pounds chicken breasts, fat trimmed and cut into palm sized portions
4 cups chicken stock
1/2 onion, chopped finely
2 cloves garlic, minced
Pinch sea salt

For the tandoori sauce: 1/2 cup full fat coconut milk
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (optional)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon black pepper

Instructions:
Fill a large pot with chicken stock. Add the garlic and onion and bring to a boil. Once boiling, add the chicken breasts. After two minutes, reduce to low and allow to simmer for 12 to 15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool. Once cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

To make tandoori sauce: Combine all the spices in a small bowl. Add the coconut milk and mix until fully incorporated. Adjust spices to taste.

Image via thebigmansworld.com

Here's a great protein and vegetable combo that works well as an appetizer or can work as a complete dinner when served over zucchini noodles.

Ingredients:
1 pound ground turkey
1 cup shredded zucchini
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions:
Preheat oven to 400 degrees F. Cover a baking sheet with parchment. Combine all of the ingredients in a bowl and mix with hands. Form the meat mixture into 12 golf ball-sized meatballs and place on the baking sheet. Bake for 16 to 18 minutes, or until meatballs are cooked through and insides are no longer pink.

Image via therealfoodrds.com

When fast-food fries are off-limits, it's time to get inventive. These yummy sweet potato fries are topped with spices, eggs and avocados, so you won't even miss the greasy alternative.

Ingredients:
5 slices thick bacon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon cumin
Dash of cinnamon
1 teaspoon chili powder
2 medium sweet potatoes , peeled and diced
2 tablespoons coconut oil or ghee
4 green onions, sliced
4 eggs
2 avocados, pitted and peeled
1 tablespoon fresh lemon or lime juice
salt, to taste

Instructions:
In a small skillet over medium heat, cook the bacon slices until crisp. Remove with a slotted spoon and set aside. Do not drain the grease yet.

In a small bowl, combine all spices: garlic powder, onion powder, 1/2 teaspoon salt, paprika, cumin, cinnamon and chili powder. In a large cast-iron skillet over medium heat, melt coconut oil or ghee. Add diced sweet potatoes and cook, stirring regularly, until beginning to soften. Add spices and stir to combine well. Add more coconut oil or ghee to prevent sticking. Cook until sweet potatoes are easily pierced with a fork.

Meanwhile, make the guacamole. Mash avocado with lemon or lime juice in a bowl. Add salt to taste.

When the sweet potatoes are nearly done, fry your eggs. Pour rendered bacon grease into a bowl. Add about a tablespoon back to the small skillet and heat over medium heat. Crack two eggs into skillet and cook until whites are opaque and beginning to set. Flip, if desired, or simply cook until all of whites are set. Sprinkle with salt and slide off onto a plate. Repeat with two other eggs. Don't overcook -- you want the yolks to be soft to help create a sauce.

Plate your dish: Spoon the sweet potato home fries into the bottom of an individual serving bowl and top with eggs, guacamole, bacon, green onions and ranch dressing. Serve immediately.

Image via 40aprons.com