Whole 30 with Wild P lanet

Mackerel Baked Eggs

Ingredients1 tsp olive oil1/2 cup sliced mushrooms1 clove garlic, minced1 shallot, sliced2 cups roughly chopped kale2 eggs1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drainedRed pepper flakes, to tasteSalt and pepper, to taste

InstructionsPreheat oven to 350 degrees F. Heat olive oil in a small oven-safe skillet, sauté mushrooms 1-2 minutes or until slightly browned. Add garlic, shallot, and kale and sauté for about one minute or until kale is just wilted. Remove from heat, arrange Mackerel Fillets over vegetables. Top with eggs, being careful to not break yolks. Bake for about 12-15 minutes or until egg whites are set but yolks are not. Top with red pepper flakes, salt and pepper. Serves: 1 *Try this recipe with Wild Planet Sardines!

Avocado Tuna Salad

Ingredients1 can (5oz) Wild Planet Albacore or Skipjack Wild Tuna, undrained1 ripe avocado, halved1 Tbsp chopped red onion1 Tbsp sliced almonds1 tsp chopped fresh parsley1 tsp lemon juice

InstructionsPlace tuna and juices from the can into a medium bowl. Mash half the avocado on a cutting board and add to tuna, stir to combine. Add red onion, almonds, parsley and lemon juice. Mix gently and season with salt and pepper. Serves: 2 *Try this recipe with Wild Planet Sockeye or Pink Salmon, and substitute dill for parsley!

Mediterranean Yellowtail Bowl

Ingredients3 cups baby salad greens1 can (4.4oz) Wild Planet Wild Yellowtail Fillets in EVOO, undrained1/2 cup roasted red peppers, chopped1/2 cup shredded carrots1 cup halved cherry or grape tomatoes1/4 cup sliced kalamata olives1/2 cup chopped cucumber1/4 cup chopped red onion1/2 cup chopped parsleyEVOO and vinegar

InstructionsPlace salad greens in a shallow serving bowl. Arrange in sections: yellowtail fillets, red peppers, carrots, tomatoes, olives, cucumber, red onion. Sprinkle parsley over bowl, add EVOO and vinegar to taste, season with salt and pepper. Serves: 1 *Try this recipe with Wild Planet tuna!

Sockeye Salmon Zoodle Bowl

Ingredients1 can (6oz) Wild Planet Wild Sockeye Salmon, undrained1 Tbsp Whole 30-compliant light oil1 clove garlic, finely minced2 tsp minced ginger1 bunch baby bok choy (about five stalks), trimmed & halved if large2 medium zucchini, spiralized into zoodles1 medium carrot, julienned1 cup sliced mushrooms1/4 cup chopped scallions; white & green portions reserved separately1 Tbsp liquid aminos4 cups vegetable broth1 tsp toasted sesame seeds

InstructionsPlace Wild Sockeye Salmon and natural juices from the can into a small bowl. Gently flake salmon into large pieces and set aside. Heat oil in a medium pot. Add garlic and ginger, stir 30 seconds until fragrant. Add bok choy, zucchini, carrot, mushrooms and white portion of scallions. Stir fry 1-2 minutes or until slightly caramelized. Add vegetable broth and liquid aminos, lower heat and simmer five minutes to combine flavors. Add flaked salmon and natural juices, stir gently and cook until heated through – 5 minutes or so. Ladle into serving bowls, top with chopped green scallions and toasted sesame seeds. Serves: 2 *Try this recipe with Wild Planet Organic Roasted Chicken Breast!

Sardine Taco Lettuce Wraps

Ingredients3-4 Butter lettuce leaves (or cabbage leaves)1 can (4.4oz) Wild Planet Sardines in EVOO, in EVOO with Lemon, or in Water1 cup shredded coleslaw mix1/2 avocado, sliced3 radishes, sliced1 Tbsp chopped cilantro2 Tbsp chipotle mayo – we like Primal Kitchen Chipotle Lime Mayo with Olive OilFresh lime wedges

InstructionsArrange lettuce or cabbage leaves on serving plate, Top with Sardines, coleslaw mix, avocado, radishes, cilantro. Drizzle with chipotle mayo, squeeze fresh lime juice over top. Serves: 1 *Try this recipe with Wild Planet Yellowtail fillets!

WEEK 1 RECIPES

Sardine Topped Deviled Eggs

Ingredients1 can (4.4oz) Wild Planet Sardines in Extra Virgin Olive Oil, Extra Virgin Olive Oil & Lemon, or in Water4 hard boiled eggs, chilled2 Tbsp Whole 30-compliant mayonnaise (we like Primal Kitchen Mayo with Avocado Oil)1 tsp Whole 30-compliant Dijon mustard (we like Annie’s Organic Dijon Mustard)Salt and Pepper to TasteHot sauce to taste

InstructionsPlace sardines on a cutting board and cut each in half. Set aside. Peel and halve the hard-boiled eggs. Scoop yolks into a small bowl and mash with a fork. Add mayonnaise and mustard, stir until smooth. Season with salt and pepper to taste, adding more mayo or mustard as desired. Spoon yolk mixture back into egg white halves, and top each with 1-2 sections of sardine. Top with hot sauce if desired. Serves: 2. *Tip: Serve with a salad and use the organic Extra Virgin Olive Oil from the Sardine can in the dressing!

Mediterranean Anchovy & Potato Snacks

Ingredients1 can (4.4oz) Wild Planet Wild Anchovies in Extra Virgin Olive Oil, undrained2 Russet potatoes, sliced lengthwise into 1/4 inch slabs2 Tbsp olive oil2 tsp fresh thyme leaves, or 1 tsp dried1/2 cup chopped red bell pepper1 Tbsp chopped kalamata olives2 Tbsp chopped red onion1 Tbsp chopped parsley1 Tbsp reserved oil from anchovy can1 tsp fresh lemon juiceSea salt and freshly ground pepper

InstructionsHeat oven to 400 degrees F. Arrange potato slabs on a parchment lined sheet pan and blot dry with a kitchen towel. Brush with olive oil, sprinkle with fresh thyme, salt and pepper. Roast approx. 20 minutes, turn over and continue roasting another 20 minutes or until browned and somewhat crispy. Remove from oven, allow to cool and place on a serving platter. In a small bowl, combine bell pepper, olives, onion and parsley. Add reserved olive oil, lemon juice and mix; season with salt and pepper. Top each potato slab with 1 anchovy and a spoonful of the pepper-olive mixture. Serves: 1

Salmon Seaweed Snack

Ingredients1 pouch (3oz) Wild Planet Sockeye Salmon1 package seaweed snacks (we like GimMe Organic Roasted Seaweed Snacks)1/2 avocado, thinly sliced1 carrot, cut into thin julienneWhole 30-compliant wasabi mayo and/or Sriracha, to taste

InstructionsPlace salmon into a small bowl. Lightly flake with a fork. Arrange seaweed snacks on a serving plate and top each with salmon, avocado, and carrots. Top with wasabi mayo and/or hot sauce to taste. Serves: 1

Sriracha Tuna Bites

Ingredients1 pouch (3oz) Wild Planet Wild Albacore or Skipjack Tuna, undrained1 Tbsp Whole 30-compliant Sriracha mayonnaise, or to taste (or equal parts mayonnaise and Sriracha)1 cucumber, cut into 1/4 thick rounds1 carrot, shredded

InstructionsPlace Albacore or Skipjack tuna into a small bowl, mix to incorporate natural juices from the pouch. Add Sriracha mayo and mix to combine. Mound tuna atop cucumber slices, top with shredded carrot and additional Sriracha if desired. Serves: 1

Mackerel Lettuce Wraps with Beet – Apple Slaw

Ingredients3 large butter lettuce leaves1/2 cup raw beet, cut into matchsticks1/3 cup grated Granny Smith apple1 Tbsp lemon juice1 tsp lemon zest1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, undrained1 Tbsp chopped fresh parsleyFreshly ground black pepper

InstructionsArrange lettuce leaves on a serving plate. In a bowl, mix together the beets, apple, lemon juice and lemon zest and the reserved olive oil. Divide the mixture atop the lettuce leaves and top with Mackerel fillets. Place the mixture onto each triangular piece of bread and top with a piece of Wild Planet Wild Mackerel Fillets. Finish with a sprinkle of chopped parsley and freshly ground pepper. Serves: 1

WEEK 2 RECIPES

Organic Chicken Fajita Bowls

Ingredients1 can (5oz) Wild Planet Organic Roasted Chicken Breast, undrained2 Tbsp olive oil, divided3 cups cauliflower rice2 cloves minced garlic, divided1 1/2 tsp chili powder1/2 tsp cumin1/2 tsp oreganoPinch smoked paprikaSea salt and freshly ground pepper, to taste1 small onion, sliced1 bell pepper, sliced into thin strips1 cup shredded red cabbage1 ripe avocado, peeled and sliced or chunked1 Tbsp Primal Kitchen Chipotle Lime Mayo1 Tbsp fresh lime juiceHot Sauce (we like Siete Foods Chipotle Hot Sauce)Fresh lime wedgesChopped cilantro

InstructionsPlace Wild Planet Organic Roasted Chicken Breast and the natural juice from the can into a small bowl and flake into bite size pieces. Stir to incorporate the natural juices back into the chicken. Set aside. Heat 1 Tbsp olive oil in a skillet over medium heat. Add riced cauliflower and sauté until rice is softened, about 5 minutes. Add 1 minced garlic clove and cook another minute, being careful not to burn. Add chili powder, cumin, oregano and paprika. Stir to combine all; season with salt and pepper. Divide cauliflower between two serving bowls and set aside. In same skillet, heat remaining Tbsp olive oil. Sauté onion and bell pepper until soft and charred in spots. Add remaining garlic and cook another minute. Divide between the two serving bowls. In same skillet, add shredded cabbage and sauté (adding additional olive oil if necessary) until just wilted, about three minutes. Arrange in bowl along with chicken, avocado, and red cabbage. In a small bowl, mix the mayo and fresh lime juice together, then drizzle over the bowls. Top with hot sauce, lime, and cilantro to taste. Serves: 2

Sardine Puttanesca with Zoodles

Ingredients1 can (4.4oz) Wild Planet Sardines in Extra Virgin Olive Oil, undrained2 Tbsp olive oil, divided1/2 cup chopped white onion4 cloves garlic, chopped1 can (28oz) crushed tomatoes (check for no sugar added)2 Tbsp capers1/3 cup chopped kalamata olives1 tsp dried oregano3 medium zucchini, spiralized into zoodlesSea salt and freshly ground pepper, to taste1/2 cup chopped fresh parsley

InstructionsRemove Wild Planet Wild Sardines from the can and place on a cutting board. Divide each sardine in half and set aside. In a skillet over medium heat, warm 1 Tbsp olive oil from the sardine can and add onions. Sauté until soft and fragrant, about 2 to 3 minutes. Add garlic and sauté another 30 seconds, stirring constantly. Carefully add tomatoes, capers, olives and oregano and stir together. Lower heat and simmer until sauce has thickened, about 5 minutes. Add sardines and stir gently to combine, keep warm over low simmer.

Heat remaining Tbsp of olive oil in another skillet over medium-high heat. When hot, add zoodles and toss for a few minutes until cooked through and bright green. Place on a serving plate and top with sauce. Season with salt and pepper to taste and sprinkle with parsley. Serves: 2

Yellowtail & Broccoli Slaw Wraps

Ingredients1 can (4.4oz) Wild Planet Yellowtail Fillets in Extra Virgin Olive Oil, undrained2 cups broccoli slaw1 cup shredded carrots1 lime, halved1 Tbsp chopped cilantroSeasonings to taste – chili powder, cumin, etc.Sea salt and freshly ground pepper, to tasteButter lettuce, collard or tender red cabbage leaves

InstructionsIn a bowl, combine yellowtail fillets, broccoli slaw and carrots. Mix gently. Add fresh squeezed lime juice, cilantro, seasonings and the olive oil from the can. Season with salt and pepper and mix again. Scoop mixture into lettuce, collard or cabbage leaves and serve. Serves: 1

Salade Niçoise with Skipjack Wild Tuna in Olive Oil

Ingredients4 cups salad greens10 tiny red skinned, Yukon Gold or purple potatoes, steamed or roasted1 large handful fresh green beans, trimmed, steamed & cooled2 hard boiled eggs, peels and cut into quarters1/4 cup Kalamata olives10 grape or cherry tomatoes, halved1 jar (6.7oz) Wild Planet Skipjack Wild Tuna in Pure Olive Oil, undrainedJuice of one lemonSea salt and fresh ground pepper, to taste

InstructionsPlace salad greens on a serving platter. Arrange potatoes, green beans, eggs, olives and cherry tomatoes on top of greens. Remove tuna fillets from jar, place onto salad. Add lemon juice to the olive oil remaining in the tuna jar in a 2:1 ratio and season with salt and pepper. Close top of jar and shake well; pour over composed salad. Serves: 2

WEEK 3 RECIPES

Salmon Burgers

Ingredients1 can (6oz) Wild Planet Wild Sockeye or Pink Salmon, drained2 Tbsp lemon juice plus zest1 shallot, chopped1/4 cup chopped bell pepper1 tsp chopped fresh dill, parsley or both2 tsp Whole 30-compliant Dijon mustard1 egg, beaten2 Tbsp almond flour1-2 Tbsp olive oil, avocado oil or ghee1 ripe avocado, slicedButter lettuce leaves, for servingTessemae’s Creamy Ranch Dressing, for serving

InstructionsPlace Wild Planet Sockeye or Pink Salmon into a bowl. Flake with a fork, and then add lemon juice and zest, shallot, bell pepper, dill and/or parsley, mustard, egg and almond flour. Mix to combine all ingredients, adding more almond flour if necessary, to hold mixture together. Heat oil or ghee in a medium skillet. Form salmon mixture into patties of desired size, and sauté until browned and crispy on both sides. Drain on paper towels. Place on lettuce leaves, top with avocado slices and ranch dressing. Serves: 2

Anchovy Frittata

Ingredients6 eggs1 can (4.4oz) Wild Planet White Anchovies in Extra Virgin Olive Oil, undrained1 cup chopped kale1 cup broccoli slaw10 cherry tomatoes, halvedSea salt and freshly ground pepper, to taste

InstructionsPreheat oven to 350 degrees F. In a small bowl, whisk eggs and season with salt and pepper. Set aside. Heat a cast iron skillet over medium heat. Add 1 Tbsp olive oil from the an-chovies can and sauté kale and broccoli slaw until beginning to soften, 3-5 minutes. Add tomatoes, sauté another minute. Add eggs to skillet and cook undisturbed for a minute or two. Top with anchovies, place in oven and cook 10-15 minutes or until eggs are fully set and frittata has puffed a bit. Remove from oven, allow to cool slightly and serve. Serves: 2

Wild Planet Fiesta Slaw

Ingredients1 cup prepared pico de gallo1 cup riced cauliflower1 cup shredded carrots1 can Wild Planet seafood of choice: we like Wild Mackerel Fillets, Yellowtail Fillets or Skinless & Boneless Sardines in Extra Virgin Olive Oil, undrainedSea salt and freshly ground pepper, to taste

InstructionsCombine pico de gallo, riced cauliflower and carrots in a bowl. Add one can Wild Planet seafood, stirring gently to break up the fish. Season with salt and pepper. Serve atop salad greens or in lettuce wraps, if desired. Serves: 1

Chimichurri Chicken Salad

Ingredients1 can (5oz) Wild Planet Organic Roasted Chicken Breast, undrained1 bunch cilantro, leaves and stems1/2 bunch parsley, leaves and stems3 cloves garlic1/4 cup Whole 30-compliant vinegar2-3 Tbsp olive oilSea salt and freshly ground pepper, to taste

InstructionsPlace chicken and natural juices from the can into a small bowl. Flake with a fork into bite size pieces and stir to incorporate the juices. Set aside.Place cilantro and parsley in the bowl of a food processor. Pulse two or three times to coarsely chop. Add garlic and vinegar and process until smooth. With motor running, drizzle in olive oil and process until fully blended, adding more vinegar and/or olive oil as necessary to taste and to achieve a dressing-like consistency. Season with salt and pepper. Stir some of the chimichurri into the chicken, reserving remainder for another use. Serve chicken salad atop salad greens, stuffed into an avocado half or red bell pepper. Serves: 2

Tuna Larb

Get this amazing Thrive Market recipe here!

WEEK 4 RECIPES