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We’ve unbundled your favorite sushi and included all the savory flavors in this sushi-style bowl. Instead of rice, though, we’ve used cucumber noodles for a fresh, crunchy twist combined with tuna, avocado and a gingery sauce

Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.

Creamy, nutty and loaded with fresh veggies, this vegan meal is one you'll want to eat again and again.

Miss the feeling of unwinding with a glass of wine after a long day? Try this mocktail with zingy ginger and tart pineapple blended into a base of hibiscus tea.

This taco bowl is so satisfying that we’re sure you’re going to keep it on rotation long after your Whole30 journey is over. When purchasing salsa, check that it doesn’t contain added sugar.

This take on burgers ditches the buns in favor of a collard green wrap and subs in baked carrot fries for the traditional fries that are usually cooked in processed oils.

While you can’t have conventional deep-fried French fries during the Whole30 challenge, you can have these heart-healthy wedges. Whether you prefer to bake or fry them, both options are compliant.

A high-quality bone broth in place of traditional broth not only makes this dish Whole30-compliant, but it also helps boost your immune system, treat leaky gut and improve joint health, thanks to the collagen it contains. This soup tastes even better the next day, so it makes a perfect weekday lunch.

A few easy swaps – such as almond milk in the mash and cassava flour as a thickener – makes this classic comfort meal Whole30 compliant. You can make this pie in a large baking dish or in smaller, individual servings.

No need to give up on crispy chicken while doing the Whole30 – you just have to make it with compliant ingredients. Use the spicy marinara as a dipping sauce or smother it over top.

This tahini dip gets a flavor kick from harissa, a Moroccan chile pepper paste. Just read the label carefully to ensure it doesn’t contain added sugar. Use your favorite vegetables for dipping.

Look for sugar- and nitrate-free bacon to stay Whole30 compliant.

Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.

The old-school sandwich side gets an upgrade with crunchy pickles and avocado oil mayonnaise. Just be sure to read your labels to ensure your ingredients are Whole30 compliant.

Hearty roasted veggies – including purple potatoes, celery root, turnip and parsnips – are tossed with a quick herbed pesto made with parsley, basil and a lot of lemon for a fresh, zesty take on this classic side.

Shredded carrots and parsnips are seasoned with curry powder in these no-fuss fritters. You can shallow fry them in avocado oil or bake them. Pair them with a sauce for dipping, if you like.

Let this spiced chicken curry warm you up from the inside out. This recipe is packed with veggies and has a silky coconut milk base for a dish that is both indulgent and healthy.

Homemade meatballs that use coconut flour as a binder get simmered in a hearty tomato sauce and served on a bed of cauliflower rice.

Many stir-fry sauces contain soy sauce and sugar, both of which are off the menu on the Whole30 plan. This healthy remake uses coconut aminos, sesame oil and ginger for maximum flavor while sticking to compliant ingredients.

You don’t need tortillas or wheat-battered fish to make tasty, gut-supportive tacos, you just need this easy recipe.

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.

Caramelized shallots and crispy bacon impart big flavor to these shredded Brussels sprouts topped with crunchy pumpkin seeds. To make this dish vegetarian, you can omit the bacon and sauté the shallots in olive oil instead. To ensure it’s Whole30 compliant, look for bacon that doesn’t contain sugar.

This baked fajita recipe uses pork instead of the usual beef or chicken. And it's easy to make — just cut up the pork and veggies, then pop them in the oven. The outcome is juicy and tender pork and a dinner that's packed with flavor.

This hot or cold soup takes less time to prepare than it takes to watch a sitcom. A touch of miso adds a nutty, salty element to the mix and teams up with firm light tofu to pack in the protein.

This slow-cooker version of the Middle Eastern classic is given a twist with ras el hanout, a North African spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers such as lavender and rose.

Chicken noodle soup is the ultimate comfort food­. This makeover uses zucchini noodles (aka zoodles) instead of wheat noodles and a variety of herbs to amp up the flavor. Make sure to look for a broth that’s made with Whole30-compliant ingredients.

Our team was seriously impressed by the deep flavors in this easy-to-make roast. Pop it into the slow cooker before you head to work and come home to a comforting meal. Make sure you check all your ingredients to ensure they are Whole30 compliant.

For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.

Beets and carrots get dressed in a spicy vinaigrette makes a light and flavorful salad.

This zesty Mexican flavored bake is easy to prepare. Vegetables, black beans and avocado smother a soft egg.

Sweet corn, tomato and olive bruschetta is a simple and flavorful Italian appetizer. Top fresh white fish with it for a light and easy dish.

These stuffed savory pastries are a traditional Indian favorite. Sweet potatoes, cauliflower and spices are cooked together to create a mouthwatering filling for the easy whole-wheat phyllo dough.

Fennel is a great source of vitamins and minerals. Combine it with fresh veggies and chicken breast for a flavorful dish.

Delicious as a stand-alone side or as a filling for our cranberry orange muffins, this relish is tart and tasty.

Moist and sweet, these cranberry orange muffins are comforting and delicious.

Orange juice provides a nice tangy kick to the poaching liquid, and brown rice vinegar adds acidity to the salmon. Finish it with a touch of ricotta.

Go beyond the potato with this skillet-baked sweet potato latke topped with ricotta, lemon zest and dill.

The combination of beets and carrots make these baked latkes naturally sweet. The feta and chive crumble adds some savory flavor to the dish.

You can't go wrong with this classic potato latke. Ours are baked instead of fried, so you can indulge without the guilt.

Top flatbread with sweet-and-savory chicken breast for a tasty low-fat, high-protein dish.

Roasted portobello mushrooms stuffed with artichoke hearts, salmon and bulgar create a hearty and delicious main dish.

Diced apple tossed with cinnamon and ground flaxseed are a perfectly easy — and healthy — breakfast to power you through your day.

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.

Thinly sliced Brussels sprouts make a delicate slaw. Apples and walnuts add some sweetness and crunch.

Enjoy this versatile fall-flavored quiche for breakfast, lunch or dinner. The herbed crust is made with almond flour, making it both gluten- and grain-free.

Brown rice is topped with roasted carrots, parsnips and Brussels sprouts for a filling and warming meal in a bowl. The salmon is baked with a zesty miso glaze that doubles as the sauce.

Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.

Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.

These versatile Paleo crumble bars can work equally well for breakfast, a snack or even dessert. They’re quite crumbly, so we love serving them in a bowl with yogurt or ice cream. To add a spicy dimension, try using apple pie spice in place of the cinnamon.

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.

Looking for a gluten-free dinner that satisfies your Italian food craving? This zucchini lasagna is so perfect that you won't even miss the noodles.

Made with cashews instead of cream, this isn't your mama's mushroom soup! But this rich and velvety soup is soup-er versatile!

Cassava flour is a great gluten- and grain-free alternative that works well in both sweet or savory applications. We use it to make these easy and delicious waffles.

You can use this gluten-free, high-protein stew in tortillas or lettuce wraps, or use it as the base for fajitas or quesadillas

These indulgent shortbread squares are simply pressed into a baking pan – no rolling or fussing with the dough required.