Whole30 Dinner Party Menu

To celebrate being halfway through #JanuaryWhole30 we threw a Whole30 dinner party with Stephanie Drenka and Andrea from Loubies and Lulu. Each of us brought some of our favorite Whole30 dishes and it was so much fun sharing our small victories from the past two weeks. A big thank you to Stephanie for hosting our Whole30 dinner party in her beautiful home and taking all of these gorgeous pictures!

Whole30 has been really great so far and one of our favorite parts is being able to get creative in the kitchen. It’s our happy place after all. Whole30 doesn’t even feel like a diet or challenge when we’re cooking delicious recipes such as ‘Beef and Sweet Potato Chili‘ and ‘Banana Chia Pudding‘. Even when we aren’t on Whole30 we’ll continue to incorporate Whole30 recipes for the sheer fact that we love them so much!

Set the Table

Whole30 Dinner Party Menu

Appetizer: Devils on Horseback — Recipe From Nom Nom Paleo

These little bites are sweet, savory, and delicious. Makes 16. Hands-on time: 10 minutes. Total time: 15 minutes

Ingredients

• 16 pitted prunes
• ½ cup Macadamia Nut “Ricotta” (page 46)
• 2 ounces thinly sliced prosciutto
• Balsamic vinegar
• Freshly ground black pepper

What you need:

• Pairing knife
• Pastry bag (I like these disposable ones since they can get super messy and hard to clean)
• Non toxic cutting board
• Parchment paper 
• Baking Sheet (This one is warp resistant!)
• Pretty Serving Dish

Directions

1. Position an oven rack about 4 to 6 inches from the heating element, and preheat the broiler. Use your finger or a classic pairing knife to carefully open up the cavity of each pitted prune. Then, with a pastry bag (or a sealable plastic food storage bag), pipe the “cheese” into the prunes.
2. Wrap each prune in a thin layer of prosciutto, and arrange them in a single layer on a parchment-lined baking sheet. Broil for 2 to 4 minutes or until the prunes puff up and the prosciutto crisps and turns golden brown around the edges. Keep an eye on the prunes; they may be devils, but you don’t want them to burn. Drizzle with balsamic vinegar and season with pepper to taste before serving.

For the spinach salad and most delicious dump ranch recipe head on over to Stephanie Drenka’s blog! You can find the Carrot & Leek soup recipe here.

Side: Sautéed Balsamic Mushroom with Rosemary

These mushrooms are both meaty and aromatic. They smell and taste amazing! Makes 6 servings. Hands-on time: 12 minutes. Total time: 12 minutes

Ingredients:

• 2 lbs of baby bella mushrooms
• 3 Tbsp ghee
• 1/2 small white onion, finely chopped
• 3 cloves garlic, chopped
• 1/2 tsp himalayan sea salt
• 1/4 tsp. ground black pepper
• 1/2 tsp garlic and rosemary seasoning
• 2 Tbsp good balsamic vinegar
• 1 Tbsp chopped fresh rosemary

What You Need:

• Mushroom cleaning brush
• Measuring spoons (love these ones and they fit into spice jars too!}
• Large skillet (we love All-Clad)
• Cutting Board
• Balsamic Vinegar
• Rosemary Garlic Seasoning
• Himalayan sea salt
• Chef’s knife

*Remember the quality of your ingredients and utensils make a world of difference in the outcome of your food!

Directions:

1. Wipe mushrooms with a slightly damp towel or a mushroom cleaning brush to remove any excess dirt
2. Cut them in half and set aside
3. Put the ghee in a skillet and set to medium-high heat. Once the ghee is melted, add in the onion and garlic and cook about 4 minutes
4. Add in the mushrooms and cook until they’re tender, stirring frequently, for another 5-7 minutes
5. Add in the salt, pepper, garlic and rosemary seasoning and balsamic vinegar to the pan and stir to coat
6. Cook another 3 minutes
7. Pull off of the heat and sprinkle with chopped rosemary
8. Enjoy!

We LOVED these two entrees! For the ‘Buffalo Chicken Casserole‘ recipe head on over to Loubies and Lulu and for the ‘Balsamic Beef Roast and Veggies’ head on over to Stephanie Drenka’s blog!

Side: Roasted Asparagus with Garlic & Lemon

Not only is asparagus delicious it’s packed with nutrition! 

Serves 8. Hands-on time: 5 minutes. Cooking time: 25 minutes. Total time: 30 minutes.

Ingredients

• 2 bunches of organic fresh asparagus
• 2 tbsp EVOO for drizzle (we just eyeball it)
• 1 clove garlic, minced
• 1 Lemon (juice and zest)
• Freshly ground black pepper
• Himalayan salt

What you need:

• Chefs knife
• Non toxic cutting board
• Parchment paper 
• Baking Sheet (This one is warp resistant!)
• Pretty Serving Dish
• Lemon Zester (Essential kitchen tool!)

Directions

1. Preheat oven to 400 degrees F.
2. Rinse off the asparagus and pat dry.
3. Then break off the tough ‘woodsy’ ends of the asparagus. To do this take the asparagus in your hand and break 1/3 ways up from the bottom of the stalk. It should naturally snap right off. You can also cut 1/3 of the ways up to save time.
4. Place asparagus on the baking try lined with parchment paper. Drizzle with EVOO, crack salt and pepper on top, and toss to make sure everything is evenly coated. *Make sure your asparagus is spread in an even layer to make for optimal even cooking.
5. Place in the oven and roast for 20 minutes.
6. Take out of the oven and top with minced garlic.
7. Put back in the oven and roast for another 5 minutes.
8. Take out of oven and top with lemon zest and the juice of half a lemon. Taste and season again with salt and pepper if needed.
9. Enjoy!

Pin for Later | Whole30 Dinner Party Menu

Be sure to visit Loubies & Lulu and Stephanie Drenka for more Whole30 content. Let us know in the comments below if you’re doing #JanuaryWhole30 with us and what your favorite recipes are! 

Cheers!

Emily & Barbie

*Photography by Stephanie Drenka