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A Full Day of Whole30 Eats with Georgia Grinders

Click the image below to shop our collection of Whole30 Approved nut butters and use code GGWHOLE30 to redeem 25% off of these products throughout the end of April.

Did you know that FIVE of our slow-roasted nut butters are Whole30 Approved? Our Original Almond Butter, Salt-Free Almond Butter, Cashew Butter, Pecan Butter and Hazelnut Butters all only contain the slow-roasted nuts and a touch of kosher sea salt. They are packed full with nutrients and delicious flavors to help elevate any and all of your Whole30 meals. Adding them into your rotation brings a great source of healthy fats and proteins to keep you filled and satiated all day long.

In honor of our Whole30 partnership, we are providing you with a full day of Whole30 eats and recipes that you are bound to love. We find that creating flavorful meals filled with healthy fats and proteins helps us get the most out of our Whole30 rounds, and we hope that you love these as much as our team does!

Breakfast: Breakfast Hash with Kale Pecan Butter Pesto
Lunch: Coconut Shrimp Salad with an Almond Butter Dressing
Dinner: Salmon Cashew Coconut Curry

Click here to shop our Whole30 Approved selection of nut butters on our website and use code GGWHOLE30 to save 25% off of our products from now until the end of April. Happy cooking!

Breakfast Hash with Kale Pecan Butter Pesto

Breakfast Ingredients:
For the hash:
1 small sweet potato, chopped
1 small russet potato, chopped
2 eggs
Variety of colored peppers of your choosing
Avocado oil
2 stalks of green onion, chopped
2 slices of cooked sugar free bacon, chopped into bits

For the pesto:
¼ cup packed basil leaves
3 cups kale, tightly packed; around 1 small bunch of the lacinato/dinosaur kale variety
⅓ cup Georgia Grinders Pecan Butter
Juice of ½ of a lemon or to taste
1-2 cloves of garlic
½ teaspoon Himalayan pink salt
½ cup extra-virgin olive oil

1. Preheat the oven to 400F.
2. Chop the regular + sweet potatoes and coat in avocado oil and your favorite seasonings. Roast at 400F for around 30 minutes. If you want to add additional roasted vegetables to the hash, you can add them here as well (i.e. mushrooms, onions, etc.)
3. While the potatoes are cooking, Place all ingredients for the pesto in the food processor and mix until everything is combined well. You can add more or less seasonings, lemon juice, nutritional yeast, garlic, etc. to reach your desired flavor preference. If you would like for the pesto to have a different consistency, use less olive oil (thicker pesto) or a couple tablespoons of water (thinner pesto).
4. Take the roasted potatoes and add them to a bowl with chopped peppers. You can add more of your favorite seasonings here. Add the veggies to a mini cast iron skillet.
5. Crack the two eggs on top of the veggies in the skillet. Add the skillet back into the oven and cook for around 5-7 minutes or until the whites of the egg are cooked and no longer transparent.
6. Remove the skillet from the oven, drizzle on your Kale Pecan Butter Pesto, top with chopped green onions and the sugar free bacon bits. Enjoy!

Coconut Shrimp Salad with an Almond Butter Dressing

Lunch Ingredients:
For the shrimp:
1 lb large shrimp; tail on
2 eggs, beaten
1 cup shredded coconut
2 tsp garlic powder
1 tsp salt
½ tsp black pepper
½ tsp onion powder
1 ½ tsp paprika

For the salad:
5 cups chopped kale
½ cup red cabbage, chopped
½ cup shredded carrots
1 medium sized English cucumber, chopped
1 sliced avocado
Your favorite roasted nuts for topping (optional)
Cilantro for topping

For the dressing:
1/4 cup Georgia Grinders Original Almond Butter
1/4 cup coconut milk; canned (full fat)
1/4 cup rice wine vinegar
1 tablespoon sesame oil
¼ cup coconut aminos
1 tablespoon lime juice
1 tablespoon orange juice, fresh squeezed
2 dates
½ - ½ tsp red pepper flakes depending on spice preference, can add more to taste
¼ sea salt, can add more to taste

1. Preheat the oven to 350F.
2. Add the beaten eggs to a shallow bowl and add the coconut shreds + seasonings to another shallow bowl.
3. Dip each piece of shrimp into the beaten eggs, coat, and then coat in the bowl with the coconut shreds + seasonings.
4. Top with additional paprika, add to a baking sheet with parchment paper and bake for around 10 minutes. This can also be done in the air fryer if you have one.
5. While the shrimp is cooking, combine all ingredients for the dressing in a blender and blend until smooth.
6. Combine all salad ingredients in a bowl.
7. When the shrimp is done, let cool and add dressing to the salad if you are eating right away. If not, make sure to dress when you plan to eat the salad.
Combine all ingredients and enjoy the delicious mix of flavors.

Salmon Cashew Coconut Curry

Dinner Ingredients:
4 pieces of salmon, skin off
1 tablespoon coconut oil or avocado oil
2 cups cauliflower rice
2 handfuls spinach

For the cashew curry sauce:
¼ cup Georgia Grinders Creamy Cashew Butter
½ cup water
½ cup coconut milk; canned (full fat)
Juice of 1 lime
2 tsp ginger; grated
2 cloves minced garlic
2 tbsp red curry paste
1 tbsp fish sauce
2 tbsp coconut aminos
¼ tsp salt
¼ tsp red pepper flakes; optional for added heat
1 tbsp arrowroot powder

1. Whisk all cashew curry sauce ingredients except for the arrowroot together in a bowl until combined.
2. Heat the coconut oil in a skillet on medium high heat. Once heated, add in the salmon skinless side down and cook for around 5-6 minutes.
3. Remove the salmon, reduce the heat to medium and add in all of the cashew curry sauce ingredients. Add in the spinach here as well. Cook for around 4 minutes, stirring often. About halfway through, add in the arrowroot powder to help thicken the sauce.
4. Turn off the heat, add the salmon back in and garnish with cilantro, additional lime juice, and your favorite toasted nuts.
5. Serve over cauliflower rice.