Whole 30 Chilaquiles

DISCLOSURE: Please note these statements have not been evaluated by the Food and Drug Administration. This is for informational purposes only and is not intended to diagnose, treat, cure or prevent disease. While I am certified in modalities such as Yoga, Aromatherapy, Reiki and Hypnotherapy, I am not a doctor or medical professional. I am simply a mother who is passionate about health and wellness and sharing my experiences and testimonials. In addition, I am a participant in the Amazon Affiliate advertisign program, an affilaite advertising program, an affiliate advertising program desinged ot provide a means to learn fees by linking to Amazon.com and affiliates sites. Yum

Whole 30 Chilaquiles


I just started Whole 30 for the New Year (all share more info in a future post, along with my weekly menu!) and I can honestly say I love it! I have been nervous to try this cleanse for awhile because I felt it was a big restrictive, but with proper planning it hasn’t felt like I’m deprived of anything. The meals are amazingly delicious and as always, (every time I do a cleanse) I am surprised at how vibrant food tastes when you cut out additives, even after just a few days! I love trying new things and felt inspired to try to make Whole 30 Chiliquiles. That meant no corn, no beans and no dairy. I tried to see if I could find anything on Pinterest, but was at a loss. I began to see if I could recreate a whole 30 compliant version that would still be delicious. The results were out of the world! One of my favorite meals so far I just had to share with you. Here is my recipe for Whole 30 Chilaquiles

Whole 30 Chilaquiles

  • 1 Sweet potato thinly sliced into rounds
  • 1/2 sliced bell peppers
  • 2 chopped cloves garlic
  • 1 tablespoon of olive oil
  • Dash of salt & pepper
  • Compliant Salsa verde (homemade recipe)
  • Chopped red onions for garnish
  • Chopped cilantro for garnish
  • Egg
  • Coconut oil, Avocado Oil or Ghee (order here at 30-50% off)

Creamy Cilantro Dressing:

  • 1/2 avocado
  • small handful of cilantro
  • 2 tablespoons of avocado oil
  • 2 tablespoons of lemon juice
  • dash salt & pepper
  • 1 date pitted
  1. Throw ingredients for the dressing into a food processor or Vitamix and puree until creamy. This can be stored in a refrigerator and is good for a few days (if it lasts that long)
  2. Toss sweet potatoes, bell peppers and garlic in olive oil and season with salt and pepper. Bake in a dish or on a cookie sheet @350 for about 20 minutes until potatoes are cooked.
  3. Fry up egg in your favorite oil/ghee.
  4. Add cooked potatoes and peppers to a bowl and add some salsa verde and some creamy cilantro dressing, top with cook egg and garnish with onions and cilantro. You can drizzle more salsa and creamy dressing on the egg to finish.

I have to admit, I was kind of a little nervous as to how all these ingredients would taste all put together. I am so glad I did. I cannot WAIT to have this again. It will be a regular on my menu plan even after Whole 30 has ended. It is such a satisfying and healthy version and surprisingly the sweet potatoes made the dish. I hope you enjoy this meal as much as I did!

Whole 30 Chilaquiles




Disclaimer: Please note: I am not a medical professional, the information provided is strictly for informational purposes. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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