It's about time that childhood-favorites like the sloppy Joe got a healthy makeover. This take on a classic uses Medjool dates in its sauce to create a slightly sweet, one-of-a-kind filling served over piping-hot potatoes.

Ingredients:
1 pound ground beef
1/2 cup chopped onion
3/4 cup chopped green pepper
1 8-ounce can tomato sauce
1 tablespoon tomato paste
1-1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon salt
5 medjool dates, pitted
2/3 cup water (reserved)
Russet potatoes (one per person)

Instructions:
Brown the ground beef in a large pan over medium-high heat, and add the onion. Drain any excess grease. Reduce the heat to medium and add the green pepper, apple cider vinegar, Dijon mustard, garlic, dried parsley and salt. Mix well.

Meanwhile, in a small pot, bring 2/3 cup water to a boil, and add the dates. Boil 30 to 60 seconds, just long enough to significantly soften the dates. Remove the dates from the pot (reserving the water for later). Place the dates into a food processor or blender. Then, add tomato sauce and tomato paste. Blend well, and add to the beef mixture. Add two tablespoons of the reserved date water.

Wash and dry a russet potato. Poke the potato with a fork or knife a few times, then, microwave for 5 to 7 minutes, until potato is soft inside. Serve sloppy joe mixture on top of baked russet potato and garnish with green onions.

Image via physicalkitchness.com

Resist the temptation of eating out at your favorite Mexican restaurant, and try this flavorful recipe instead. When you opt to cook a meal yourself, you not only save calories, but you can be sure the ingredients are top-quality.

Ingredients:
Steak Seasoning:
1 tablespoon paprika
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon oregano
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Salt, to taste
1-1/2 to 2 pounds sirloin steak

Avocado Salsa:
1 avocado, peeled and diced
2 small Roma tomatoes diced
3 tablespoons cilantro freshly chopped
1/2 teaspoon minced garlic
1 teaspoon lime juice
Salt and pepper, to taste

Instructions:
Mix all of the steak seasoning together and rub on steaks about 40 minutes before grilling, covering well. Preheat grill to 400 degrees F. Grill the steaks for 8 to 10 minutes, flipping once during the grilling. Mix the salsa ingredients together in a bowl. Serve on top of the steak.

Image via tastesoflizzyt.com

Some nights just call for pizza, and if you follow this Whole30-approved recipe, you can indulge in your 'za guilt-free.

Ingredients:
4 organic russet potatoes
8 tablespoons pizza sauce
Italian beef sausage links, removed from casing and browned
30 slices pepperoni (check for no added sugar or nitrates)
Black olives (optional)
8 ounces sautéed mushrooms (optional)
Roasted garlic (optional)
Pizza seasoning or oregano
Other pizza toppings of your choice

Instructions:
Preheat oven to 400 degrees F. Line a sheet tray with parchment paper. Wash and poke holes in the potatoes, brush with coconut oil and bake for about 40 minutes or until tender. Let cool for about 10 minutes, then cut the potatoes in half and scoop out most of the inside. A cookie scoop works best for this.

Brush both sides with coconut oil again and bake face down on the sheet tray for 7 minutes. Turn over and bake 5 minutes. Fill with sauce, sausage, mushrooms, olives, garlic and pepperoni. Sprinkle some pizza seasoning or oregano on before the pepperoni if desired. Bake for 10 to 12 minutes or until pepperoni is crispy. Serve hot.

Image via jaysbakingmecrazy.com

Add this frittata recipe to your repertoire, and you'll never be at a loss for a quick, easy brunch dish that still impresses. All you need are eggs, coconut milk, meat and the veggies of your choice.

Ingredients:
10 eggs
1/3 cup coconut milk
1/2 red bell pepper, diced
1/2 cup spinach
3 to 4 slices of ham or turkey
1 cup heirloom or cherry tomatoes, halved
Salt and pepper, to taste
Coconut oil, for coating the dish

Instructions:
Preheat the oven to 350 F. Coat a 9 x 9 baking dish with coconut oil. In a large bowl, scramble the eggs and add all of the ingredients, except the tomatoes. Mix well. Pour the mixture into the baking dish. Place all the tomatoes on top; they should float. Bake in the oven for 25 to 30 minutes.

Image via bravoforpaleo.com

Whole30 meals don't need to be bland, and this tandoori chicken is proof. Full of spices and herbs, this Indian dish is naturally very healthy -- no substitutions required.

Ingredients:
For the pulled chicken:
2 pounds chicken breasts, fat trimmed and cut into palm sized portions
4 cups chicken stock
1/2 onion, chopped finely
2 cloves garlic, minced
Pinch sea salt

For the tandoori sauce: 1/2 cup full fat coconut milk
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (optional)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon black pepper

Instructions:
Fill a large pot with chicken stock. Add the garlic and onion and bring to a boil. Once boiling, add the chicken breasts. After two minutes, reduce to low and allow to simmer for 12 to 15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool. Once cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

To make tandoori sauce: Combine all the spices in a small bowl. Add the coconut milk and mix until fully incorporated. Adjust spices to taste.

Image via thebigmansworld.com