Chef Simon Update, Whole30 Meal Prep Orders Unavailable Week of 10/14

We regret to inform you that Whole30 meal prep orders will be unavailable this week (10/14-10/20) as Chef Simon is experiencing health complications at this time.

Last week Chef Simon was rushed to the emergency room due to severe pain. Chef Simon was diagnosed with a blood infection and had surgery late last week. He is still in recovery and may or may not undergo another surgical procedure to help fight the blood infection.

“I ask for your thoughts and prayers at this time for both my family and I. I’m confident I’ll make a speedy recovery and will be back in the kitchen whipping up some delicious Whole30 meal prep and posting my weird dad selfies on Instagram again soon.”

Visitors are welcome to UT Hospital in Knoxville, TN. Chef Simon is expected to remain under hospital care until Tuesday (10/16) or Wednesday (10/17) of this week.

We apologize for any inconvenience this temporary hiatus in meal prep services may cause and appreciate your patience during this time.

You're Invited - Knoxville Whole30 Slow Cooker Cookbook Signing

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Calling all Whole30 lovers! Whole30 founder Melissa Hartwig has released her newest cookbook, The Whole30 Slow Cooker. The cookbook features various recipes that help you maintain your Whole30 lifestyle while using your crock pot or your Instant Pot.

I am so excited to announce that several of my recipes are featured in the cookbook and I want you to help me celebrate!


Please join me to celebrate the cookbook at The Whole30 Slow Cooker signing. Held at the 221 (below the Cook Loft) in downtown Knoxville, there will be mocktails, beer, wine and Whole30 hors d’oeuvres.

The signing is to take place on November 1 and is free to join for snacks and drinks. This is also a BYOB event (Bring Your Own Book) so feel free to pre-order yours here.

If you would rather have a book waiting for you at the event, I will also be selling a limited amount of tickets for $20 that will include a book just for you. You may purchase those here.

Even if you choose not to purchase a book, please come hangout and enjoy an evening with an awesome Whole30 community. I would love to meet each and every one of you!

I am thrilled to get my hands on Melissa’s new cookbook and try all the other amazing recipes. As always, thank you all for your support and I can’t wait to see you all at the signing!

Vidalia Onion Quiche with Potato Crust

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I may have an obsession with brunch. Guys, this Potato Crusted Quiche is going to change the Whole30 brunch game. I love breakfast in bed more than anything and this recipe makes that possible. It can be made ahead of time and simply warmed up the next morning to impress brunch guests or to eat all by yourself cozied up in all the blankets and pillows on a Sunday morning. Whole30 brunch is possible and it is DELICIOUS!



For the Crust...

• 2 lbs shredded potatoes (freezer section)

•2 eggs

•Salt & pepper to taste


Whisk eggs and mix together with shredded potatoes and salt and pepper. Pat into 12 in skillet. Making sure the thickness is even throughout the pan. Bake on 375 for 45 minutes or until edges begin to turn golden brown.

For the Quiche...


•3 vidalia onions

•8 eggs

•½ c chives, finely diced

•1 tbsp water

•Salt and pepper to taste


Slice onions and sautéed in your cast iron skillet until brown and caramelized. Add onions to the baked crust. Whisk eggs, water, chives, salt and pepper together and pour into crust over the onions. Bake at 375 degrees for 10 minutes until eggs are set and the top is golden. Serve with tomato slices and fresh fruit salad.


Sharing brunch with friends and family makes Sundays so special. Please share your Whole30 quiche with me by tagging me @simonhallprivatechef! Enjoy!

Fresh Fruit Salad

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Everyone loves a good fruit salad, so this is the perfect dish to satisfy guests at brunch or any other gathering. Honestly, nothing brings people together more than a big bowl of fruit at the center of a table. This fruit salad is bright, refreshing and will take care of that sweet tooth in an instant. It may be simple, but it’s a showstopper every single time!



•2 grapefruits

•1 apple

•½ cup raspberries

•½ cup blueberries

•½ cup strawberries

•1 pineapple

•2 oranges


Cut all fruits into bite size pieces. Combine in a bowl. Zest & squeeze oranges into the mixture. Mix well and serve cold or at room temperature.


This salad goes perfectly with the brunch quiche that I am sharing with you later. Enjoy!

Peach and Tomato Salad

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It seems like everyone was making some version of a peach and tomato salad this summer, but I decided to really add some flare. This combination may seem odd at first, but peaches bring out the sweetness in tomatoes and pair perfectly with crunchy cucumbers and then balances out with fresh basil. Talk about the perfect salad for a picnic or cookout. It's the weekend, so share this recipe with your favorite people. You deserve it!



•2 large peaches

•2-3 assorted tomatoes

•½ cup banana peppers

•1 english cucumber

•1 red onion

•1 bunch basil

•¼ cup EVOO

•2 lemons

•Salt & pepper to taste


Dice tomatoes and peaches into large pieces. Slice cucumbers into a half moon shape. Dice red onion and combine in large bowl with banana peppers. Add olive oil and lemon juice. Finely chop basil. Add Salt & pepper to taste. If you want to spice things up, you can add a splash or two of balsamic vinegar. Toss everything together and serve cold or at room temperature.


I love sharing this combination with my friends. The flavor is unbelievable! Toss this salad in a Tupperware or two and bring to your next outdoor gathering. Let me know what you think - Enjoy!

Asparagus and Grapefruit Salad

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This Asparagus and Grapefruit Salad has crunch from jicama, spice from the radishes and a bright sweetness from the grapefruit. Literally everything we could ever want from a salad. I love making this at the beginning of the week and saving it for gatherings in or out of the office. Remember - the longer it sits with that lime juice, the better!



•1 cup raw asparagus

•4 radishes

•2 grapefruits

•1 cup jicama

•Juice of 1 lime


Chop asparagus into bite size pieces. Chop radishes into a half moon shape. Segment grapefruit. Slice jicama into matchsticks. Combine and marinate in lime juice overnight in the fridge. Serve cold.


This was a beautiful addition to my hike/picnic with friends. Tag me @simonhallprivatechef to share your version of this bright picnic salad!

Egg Salad Lettuce Wraps

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I don’t know about you, but I love anything that is wrapped up and I can eat with my hands (looking at you, tacos). The brightness and crunch from the lettuce perfectly balances out this creamy egg salad. I honestly can’t think of a better meal to bring along for a picnic with friends or a loved one. Who doesn't love a refreshing meal from a picnic basket!



•10 eggs

•2 tbsp capers

•2 tbsp fresh dill

•Red leaf lettuce

•Red onions, diced

•¼ cup Whole30 Approved mayo


Bring water to boil & hardboil eggs. Make your own mayo or buy a Whole30 compliant brand. Peel away shell from hardboiled eggs and roughly chop. Add all ingredients and mix together. Add completed mixture to lettuce wraps for a handheld meal.


These wraps are packed with with protein and healthy fats. Nothing better to refuel from a hike or a day out in the sun! Enjoy!

Poached Peaches

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Summertime is sticking around just a little bit longer, so I'm trying to make the best of it! It’s @simonhallprivatechef again and I am talking all about peaches. If you know me, you know I love to grill fruit while I am on Whole30, but I have found an even more indulgent method : poaching. You won't believe what a little olive oil can do to this wonderful fruit. Your friends, family and coworkers will LOVE you for this one. Guaranteed. Ps- this recipe can be made all year round with any stone fruit!



•4 peaches

•1 brunch fresh basil

•1 pint raspberries

•3 tbsp olive oil


To begin, half peaches, remove pits and place in a cast iron skillet. Drizzle pan and peaches with olive oil. Bake at 350 degrees for 25 minutes, face up. Plate with fresh raspberries and fresh basil.

Serve warm.


Yet another easy recipe that doesn't require a lot of time in the kitchen, but definitely doesn't lack on flavor. Let the ingredients speak for themselves and end on a delicious, light note!