Known as the stricter version of the Paleo diet, the Whole30 diet has become one of the most popular diets. Its benefits include weight loss, increased energy levels, and relief from digestive ailments and chronic pain.

The benefits are effective only when a person eats three clean meals a day, comprising Whole30-approved ingredients. As a result, this restricts the types of foods used while preparing meals. A lot of time is spent when preparing and planning meals while on a Whole30 diet. However, things need not be too troublesome.

Here are a few easy-to-make and quick recipes for wholesome and filling meals:

• Paleo omelet muffins
  These easy and delectable muffins in a cup make for a great grab-and-go breakfast or even snacking option for those on a Whole30 diet. To make four servings of hearty paleo omelet muffins, use 8 eggs, 8 ounces of cooked and crumbled ham, 1 cup diced red bell pepper, 1 cup diced onion, ¼ teaspoon salt, 1/8 teaspoon ground black pepper, and 2 tablespoons water.Start off by preheating the oven to 350 degrees F. Next, grease 8 muffin cups; the cups can be lined with paper liners as well. In a large bowl, beat the eggs together and mix the rest of the ingredients. Evenly pour the mixture into the muffin cups. Bake until the muffins are set in the middle. This will take about 18 to 20 minutes.
• Sweet potato with pesto and avocado toast
  With a combination of sweet and savory flavors, sweet potato toast with pesto and avocado is more than just a toast; it is a well-balanced vegetarian culinary delight that can be had at breakfast, brunch, and even as a lunch entrée. Ingredients required for one serving include 2 teaspoons of olive oil, 2 slices of sweet potato, ¼ cup kale, and basil vegan pesto, ½ sliced avocado, balsamic fig vinegar, kosher salt, and arugula.First, heat olive oil in a nonstick pan over medium-high heat. Cook the sweet potato for about 5 minutes per side, until tender. Next, put the cooked slices of sweet potato over arugula and spread pesto on each slice. Top it off with avocado slices and drizzle vinegar all over. Sprinkle a bit of salt for taste. For tastier versions, add a topping of poached egg or crispy prosciutto.
• Zucchini noodles with grilled shrimp
  A healthy alternative to pasta, grilled shrimp over zucchini noodles makes for a great lunch option in a Whole30 diet. To make 5 servings, the ingredients include 1 coarsely chopped clove of garlic, 1 zested lemon, ¼ teaspoon of red pepper flakes, 1 pound shrimp (peeled and deveined), 5 zucchinis, kosher salt, and freshly ground black pepper. To make the lemon basil dressing, add 2 cups of thinly sliced fresh basil, 9 tablespoons olive oil, 1/3 cup toasted sliced almonds, 1 tablespoon red wine vinegar, and 1 coarsely chopped shallot.In a blender, mix basil, ½ cup of olive oil, ¼ cup almonds, vinegar, shallots, garlic, lemon zest, and red pepper flakes, until smooth. In a skillet, heat a tablespoon of olive oil on medium-high heat. Sauté the shrimp for about 2-4 minutes until it is pink. Mix 2 tablespoons of the dressing with the shrimp in a bowl. Create spaghetti-size noodle shapes by running the zucchini through a spiralizer. Cook the zucchini until tender over medium heat. Mix in 2 tablespoons of the dressing. Transfer the noodles to a bowl and top the shrimp over the noodles. Sprinkle salt, pepper, and the remaining almonds.
• Broiled sesame cod
  If you’re thinking about a quick meal during a Whole30 diet, broiled sesame cod can be quite filling. For this, the ingredients include 1½ pound cod fillets, 1 teaspoon of melted butter, 1 teaspoon lemon juice, 1 teaspoon dried tarragon, 1 pinch ground black pepper, and 1 tablespoon sesame seeds.Setting an oven rack 6 inches from the heat source, preheat the oven’s broiler. Place the fillets on a broiler pan lined with aluminum foil. Brush the fillets with butter and add lemon juice, tarragon, black pepper, and sesame seeds. Cook for about 10 minutes and serve hot.