When it comes to the Whole30 diet, it's crucial to get creative with approved foods. That's where avocados come in. When sliced and pitted, they make the perfect vessel for this chicken salad recipe.

Ingredients:
2-1/2 pounds organic, boneless, skinless chicken thighs
2-1/2 teaspoons curry powder
3/4 teaspoon sea salt
3/4 teaspoon white pepper
1/2 teaspoon ground thyme
1 small green apple, diced
1 small red onion, diced
2 small yellow or orange bell peppers, diced
1 cup homemade paleo mayonnaise
Green onions for topping
Fresh parsley for topping
4 avocados halved and pitted

Instructions:
Rinse chicken thighs in cold water and pat them dry on a cutting board. Remove excess fat, if you'd like. Bring a large sized pot of water to a boil. Add the chicken and cook until the internal temperature reads 160 degrees Fahrenheit. Make sure you don't overcook the chicken or it will become tough and dry. Strain the chicken and leave to cool on a cutting board. After the chicken has cooled, cut it into bite-sized cubes.

Combine the spices in a small bowl and thoroughly rub them into the chicken with your hands. Transfer your spiced chicken into a large bowl. Add the vegetables and apple to the bowl of chicken and stir until combined. Pour the mayonnaise over the chicken and vegetables, and give it a really thorough mix with your hands. Make sure everything is completely coated with the mayo.

Cover the bowl with plastic wrap, and let it sit in the refrigerator for at least an hour before serving. tuff the avocado halves with the chicken salad. Garnish with green onions and fresh parsley.

Image via themovementmenu.com

Give your body a boost of omega-3 fatty acids with this tangy salmon recipe. Packed with potential benefits, like minimizing cell damage, salmon just might be your new Whole30 BFF.

Ingredients:
4 fillets of salmon
Oil for searing

For the marinade:
1/4 cup liquid aminos (or use soy sauce)
Small handful of baby spinach, chopped very finely
1 teaspoon black pepper
2 teaspoons red pepper flakes (optional)

For the sweet chili sauce topping:
1/4 cup homemade chili sauce
2 teaspoon sesame oil
1 teaspoon liquid aminos (or use soy sauce)

Instructions:
In a small bowl, make the marinade and mix well. In a separate bowl, make the sweet chili sauce topping. Set aside. Coat a large frying pan with oil, and heat on medium. Once hot, quickly coat the salmon fillets in the marinade before adding to the pan. Sear on each side for 1 to 3 minutes. Remove from the pan and cover in aluminum foil for 3 minutes to rest. Evenly divide the sweet chili sauce topping amongst the four salmon fillets.

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Committing to the Whole30 program means giving up some of your favorite restaurant meals. Fortunately, there are plenty of substitutions that get so close to the real thing that you won't miss your takeout standbys, like this cauliflower fried rice dish. The texture and flavor is comparable to rice, but won't weigh you down with extra carbs. Win-win!

Ingredients:
1 tablespoon ghee or coconut oil, split in two
1 large red onion diced
4 medium carrots shredded
10 cloves garlic minced
3 bags riced or 3 heads of cauliflower, riced
1-1/2 teaspoons onion powder
3/4 teaspoon ground ginger
1-1/4 teaspoons black pepper
1-1/4 teaspoons sea salt
1/3 cup coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon fish sauce omit for vegan
8 eggs, scrambled
Fresh parsley chopped, for topping
Green onions sliced, for topping

Instructions:
Heat a large sauté pan on medium-high heat for 2 to 3 minutes. Heat up ghee add diced onions and carrot. Cook until onion looks translucent. Add garlic cloves and cook for another 30 seconds until fragrant. Add in riced cauliflower. Carefully break down the cauliflower with a wooden spoon or spatula.

Cook the rice until it looks soft and tender. This can take anywhere between 5to 7 minutes. Add the spices until well combined. Stir in coconut aminos, apple cider vinegar and fish sauce. Cook on medium-high heat until the cauliflower rice reaches your desired doneness.

Carefully stir in the scrambled eggs until everything has been well combined. Remove from the heat. Serve with your favorite protein or with eggs for breakfast.

Image via themovementmenu.com

It's time to toss out bread and tortillas for something a little greener -- literally. Lettuce wraps are an excellent vehicle for your favorite proteins and veggies. Plus, with a tasty avocado aioli on top, you won't even miss the complex carbs.

Ingredients:
For the Avocado Aioli:
1/2 avocado
2 tablespoons paleo mayonnaise
1 lime, juiced
1 clove garlic, finely minced
Salt and pepper, to taste
Water, for thinning if necessary

For the Lettuce Wraps:
1 head iceberg or butter lettuce, broken apart into lettuce cups
2 cups slow cooker chipotle pulled pork, warmed
1 avocado, sliced
Lime wedges and cilantro, for garnishing

Instructions:
Mash the avocado and then whisk in the mayo, lime juice, garlic, salt and pepper. If the aioli needs to be thinner, add a little bit of water until you can drizzle it easily. Pile the pork into the lettuce cups, top with sliced avocado, drizzle with the aioli, and top with cilantro and lime.

Image via fashionablefoods.com

It's time meatballs got an upgrade. Coconut milk lends a slightly sweet taste, while red curry paste and chili flakes add the right amount of spice. Serve over cauliflower rice for a tasty and filling meal.

Ingredients:
For the Meatballs:
1/2 cup roughly chopped carrots
1/4 red onion, chopped
2 tablespoons freeze dried cilantro
1 lime, juiced
2 tablespoons basil
1 tablespoon coconut aminos or soy sauce
1 teaspoon ground ginger
1 clove garlic
1/2 teaspoon ground cumin
1/4 teaspoon red chili flakes
1/4 teaspoon each sea salt and pepper
1 pound ground chicken

For the Sauce:
1 can coconut milk
1 teablespoon red curry paste
1 tablespoon almond butter

Instructions: Preheat oven to 400 degrees F. Place all the meatball ingredients, except for the chicken, into a high-powered blender or food processor and pulse until chopped. Add the chicken and mix well. Roll the mixture into 1-1/2-inch to 2-inch balls and place them on a lined or greased pan. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

To make the sauce: Heat the coconut milk in a large skillet over medium heat. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly. Add the meatballs to the sauce, and simmer for 2 to 3 minutes. Serve over cauliflower rice.

Image via thebewitchinkitchen.com