Whole 30 Recipes Served Up Right-Sized on Livliga

Friday, February 8, 2019

The beauty of Livliga products is that they can enhance and support any "diet" or "meal plan" that you might be currently using. Livliga is all about right-sizing your food no matter what your choices are for food! Whole 30 is an extremely popular elimination diet. It can be hard to find recipes that are Whole 30 approved. Livliga is here to help!

Here are a couple of our favorite Whole 30 recipes:


Seared Salmon Benedict

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes



2 salmon fillets (5 ounces each), skin removed
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons cooking fat
2 large eggs, poached
½ cup hollandaise (see below)
1 pinch cayenne pepper

Poached Eggs

2 teaspoons white vinegar
1 teaspoon salt
2 eggs, large

Hollandaise From The Whole30
Serves 2

Prep Time: 15 minutes

1½ cups clarified unsalted butter or ghee
4 large egg yolks
2 tablespoons lemon juice
1 teaspoon salt
⅛ teaspoon cayenne pepper (optional)


Directions For Salmon & Eggs

  1. Preheat the oven to 350°F.
  2. Fill a large skillet with 2 to 3 inches of water and add the vinegar and salt. Bring the water to a boil over high heat. While waiting for the water to boil, carefully crack each egg into two separate small bowls.
  3. Season both sides of salmon evenly with the salt and pepper. In a large oven-safe skillet, heat the cooking fat over medium-high heat, swirling to coat the bottom of the pan. Once the fat is very hot, add the salmon fillets skinned-side down. Sear the salmon until you see the edges start to pull away from the pan, 3 to 4 minutes. Slide a metal spatula under each fillet and turn. (If they are ready, they will come off with little effort, so don’t rush this step! If the fillets don’t readily release, allow another minute before turning them over.)
  4. Transfer the pan to the oven and bake for 5 to 7 minutes, until white “curd” protein starts to show on the sides of the salmon. Check often, as thinner salmon will cook faster. Transfer the cooked salmon to a plate.
  5. While the salmon is baking, gently pour each egg into the boiling water. (Add more water if necessary to bring it back up to the 2-3 inch mark.) As soon as all of the eggs are in the pan, remove the pan from the heat, cover, and let sit for 3 minutes (for very soft yolks), or 5 minutes (for firm yolks).
  6. Remove the cooked eggs from the pan with a slotted spoon, allowing any excess water to drain. Set aside until you remove the salmon from the oven.
  7. Place the poached eggs over the salmon fillets and drizzle evenly with the hollandaise. Top with a dash or two of cayenne pepper and black pepper.

Directions For Hollandaise

  1. In a medium saucepan over low heat, melt the butter or ghee until warm but not hot or bubbling.
  2. Combine the egg yolks, lemon juice, salt, and cayenne pepper (if you like) in a food processor or blender and pulse 10 to 15 times to combine. Slowly drizzle in the warm butter or ghee while mixing on low speed, until the sauce emulsifies and thickens. If the sauce becomes too thick, blend in a tablespoon of warm water.
  3. Serve the sauce immediately, or hold covered in a small saucepan on the lowest heat setting for up to an hour. Make your hollandaise fresh every time you serve it, as it doesn’t store well in the refrigerator.


Banger Sausage Patties with Sweet Potato Mash and Caramelized Onions

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes



For the Sausage

1 pound ground pork
¼ teaspoon ground sage
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
1 teaspoon salt
⅛ teaspoon black pepper
Grated zest of 1 lemon

For the Mash

2 medium sweet potatoes, peeled and cut into large dice
4 tablespoon ghee or clarified butter
½ cup full-fat coconut milk
1 onion, thinly sliced
¼ teaspoon salt
¼ teaspoon black pepper



  1. Preheat the oven to 350°F. Bring 4 cups water to a boil in a medium pot over medium-high heat. Line a baking sheet with parchment paper.
  2. Prepare the sausage: In a large mixing bowl, mix all the sausage ingredients. Form into 8 equal patties. Place on a plate and chill in the freezer for 10 to 15 minutes while starting the sweet potato mash.
  3. Cook the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add 1 tablespoon of the ghee and coconut milk. Using a potato masher, immersion blender, or large kitchen fork, mash and mix the sweet potatoes with the ghee and coconut milk. Cover the pot to keep warm and set aside.
  4. Remove the sausage from the freezer and place on the parchment paper–lined baking sheet. Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145°F, and no pink remains in the middle of the patty.
  5. Meanwhile, heat the remaining 3 tablespoons of ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onion and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step—the browner the color, the more concentrated the flavor will be.)
  6. Transfer the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine. Serve with the sausage patties.

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