We are in full January Whole30 swing, and these kid-friendly recipes are either Whole30 compliant or can easily be modified to be Whole30 compliant. Whether you’re working on your kids’ nutrition or doing a Whole30 yourself and don’t want to become a short-order cook for your family in the meantime, try these recipes out. They’re sure to be a hit for the whole family.
One of the best ways to avoid food boredom is to try out a new sauce or dressing! Click to explore all of Tessemae’s Whole30-compliant options. Plus, catch Stephanie taking over Tessemae’s IG account on January 15th showing how she uses some of these delicious products in her every day life!
Sweet Potato Bites with Avocado Ranch
Note from Steph: My kids LOVE dipping anything, and this is a fun way for them to have a “normal” item in a school lunch along with the convenient ranch packet for dipping on the go!
TOSS sweet potato rounds with the Lemon Garlic.
PLACE sweet potatoes on a baking sheet lined with parchment paper and season with salt and pepper.
BAKE at 400 until tender and browned (15-20 minutes, depending on thickness of slices).
DIP in Avocado Ranch.
Sticky BBQ Chicken Drumsticks
Note from Steph: Darker meats, such as drumsticks, have more iron. Plus, what kid doesn’t like to use their hands to eat instead of a utensil? This is a super easy, quick recipe.
COMBINE the chicken, BBQ, and 1 teaspoon salt in a container. Let marinate at least 30 minutes and up to 1 day.
HEAT your grill to medium. Remove the chicken from the marinade and discard all marinade.
GRILL the chicken pieces, turning frequently, until juices run clear and an internal thermometer registers 165, about 20 minutes. If flare ups occur, turn off one burner and move the chicken to indirect heat.
BASTE the chicken int he last 5 minutes of cooking with Honey Mustard or more BBQ.
REMOVE from grill, garnish with scallions, and serve. Makes 8 servings.
Egg Salad Bento Box
Note from Steph: Eggs are such a nutrient-dense food, and I love this idea for a unique lunch. Kids love having the ability to choose their food when separated in compartments.
For the egg salad:
6 large eggs
1/4 cup Tessemae’s Creamy Ranch
2 teaspoons yellow mustard
2 ribs celery, thinly sliced
3 scallions, thinly sliced
2 cups greens
¼ cup olives
½ cup rainbow carrots
Mary’s Gone Crackers (omit for Whole30)
PLACE eggs in a large saucepan and cover with cold water by about an inch.
BRING water to a full boil.
COVER, turn off the heat, and let stand 11 minutes.
DRAIN the eggs and run them under cold water to stop the cooking.
PEEL and chop the eggs once they are cool. Stir in the Creamy Ranch, Yellow Mustard, celery, and scallions.
DIVIDE egg salad over greens. Pack the olives, carrots, and crackeres on the side.
Whole Roasted Cauliflower with Scallion Ranch Sauce
Note from Steph: My kids LOVE this recipe. It’s fun to involve them in the kitchen by having them stir the dressing ingredients together.
1 large head cauliflower, rinsed
5 tablespoons Tessemae’s Zesty Ranch
coarse salt and freshly ground black pepper
½ cup Tessemae’s Creamy Ranch
3 scallions, finely chopped
1 tablespoon capers, finely chopped
PLACE a cast iron skillet in oven and heat oven to 375 degrees.
REMOVE stem, core and leaves from bottom of cauliflower so that it sits flat.
DRIZZLE 2 tablespoons of Tessemae’s Zesty Ranch over top of the cauliflower and rub it all over with your hands. Flip cauliflower over and drizzle with another tablespoon of Zesty Ranch. Sprinkle top with salt and pepper.
PLACE cauliflower core side down in preheated skillet and bake about 4o minutes. Brush with remaining 2 tablespoons of Zesty Ranch and bake for 4o more minutes, or until golden brown.
WHILE cauliflower is baking, stir together ranch, scallions, and capers.
SLICE cauliflower into wedges and serve with prepared ranch sauce for dipping.