Basil Chicken (revised for Whole 30)

We are about to embark on a Whole 30, and I wanted to see if one of our favorite recipes could be compliant. Good news! It can! No sugar in this version, so I swapped out the water for apple juice; no soy either, so I used coconut aminos instead of soy sauce. I also upped the basil a bit, but that’s just a family preference.


  • 1/2 cup apple juice
  • 2 tablespoons Red Boat fish sauce
  • 2 tablespoons coconut aminos
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons coconut oil
  • 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
  • 8 cloves garlic, finely chopped (about 3 tablespoons)
  • 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 1/4 cups torn fresh basil leaves


  1. In a small bowl, combine apple juice,  fish sauce, coconut aminos, and crushed red pepper. Set aside.
  2. Heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture into the bowl with the sauce mixture and set aside.
  3. Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes.
  4. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer.
  5. Remove the pan from the heat and add the basil, tossing until slightly wilted.
  6. Serve over cauliflower rice or spaghetti squash.

Corn Casserole

This is one of those side dishes that makes dinner taste like Thanksgiving. Probably because I usually make it at Thanksgiving. Put it next to a store-bought rotisserie chicken and cooked broccoli and you have a pretty delicious meal.

  • 1 can whole kernel corn, drained
  • 1 can cream corn
  • 8 oz sour cream
  • 1 stick butter, melted
  • 1 box Jiffy corn muffin mix

Melt butter in casserole dish while oven is preheating to 350. Combine corn, cream corn, sour cream and muffin mix together, then stir into butter in your dish. Bake for 60 minutes or until set.