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But now, one of the original creators of the Whole30 program has worked to solve that social life dilemma that can come with the diet plan. Whole30 founder and book author Melissa Hartwig Urban recently published another guide book titled the Whole30 Friends and Family and it's all about making Whole30 more doable for people navigating busy and social lives day in, day out.
The cookbook: The Whole30 Friends & Family: 150 Recipes for Every Social Occasion (Houghton Mifflin Harcourt), out now.
The author: Melissa Hartwig Urban ( @melissau on Instagram). She's the OG Whole30 influencer. Hartwig Urban is the co-creator and CEO of the Whole30 program, not to mention a certified sports nutritionist. If you're curious, the Whole30 started in 2009 when Hartwig Urban started blogging about some serious weight-loss and health success she had after she created a 30-day diet experiment for herself. As you can see, it totally blew up.
What you'll get: The new installment to the Whole30 books is all about making the diet maintainable through life's special moments, often involving lots of other people who may not be on the diet alongside you. For instance, the book has recipesranging from appetizers to full meals to dips and beyonddesigned for social events and occasions, birthday parties, baby showers, and even options for when you're camping. The book also includes advice and tips to make social situations manageable when you're on the diet, so it's not *just* a recipe book.
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Try it before you buy it:
Smashed potatoes with everything seasoning and garlic mayo
Prep time: 15 minutes | Cook time: 20 minutes
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Ingredients:
- 1 teaspoon dried onion flakes
- 1 teaspoon sesame seeds
- 12 teaspoon poppy seeds
- 12 teaspoon garlic powder
- 12 teaspoon salt
- 14 cup Whole30-compliant mayonnaise
- 1 small clove garlic, minced
- 34 to 1 pound baby Yukon Gold or red potatoes
- 2 tablespoons clarified butter or ghee
- 2 tablespoons chopped fresh parsley
Directions:
- Adjust the oven racks so one is 4 to 6 inches from the broiler heat. Preheat the oven to 400F. Line a large rimmed baking pan with parchment paper.
- In a small bowl, combine the onion flakes, sesame seeds, poppy seeds, garlic powder, and salt. Set aside.
- In another small bowl, stir together the mayonnaise and minced garlic. Set aside.
- Place the potatoes in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until just tender, 20 to 25 minutes. Drain; return the potatoes to the saucepan. Add the butter and 2 teaspoons of the seasoning; gently stir to combine. Arrange the potatoes on the baking pan.
- Use the bottom of a glass to smash each potato until about 12 inch thick. Roast on the upper rack for 17 to 20 minutes, until the potatoes are golden brown. Turn the oven to broil. Broil for about 3 minutes, until the potatoes are crisp on top.
- Arrange the potatoes on a platter. To serve, spoon about 1 teaspoon of the garlic mayonnaise on each potato. Sprinkle with the remaining seasoning and the parsley.