Simmer

An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.

Rich and creamy — and dairy-free — this curried butternut squash soup is seriously comforting and delicious.

This homemade latte skips the sugar and dairy that most store-bought lattes contain in favor of creamy coconut milk and the full-bodied flavor of matcha for a smooth, rich drink.

Most chicken piccata recipes use white flour to dredge the chicken, but in this Whole30-friendly version, we’ve used a combination of arrowroot and almond flour instead. A quick sauce of broth, coconut cream and mustard powder adds big flavor to this easy dinner.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

This egg-topped version takes avocado toast to the next level. Be sure your bread slices are sturdy enough to hold the toppings.

Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.

Fresh shrimp salad rolls are served with a deliciously sweet and spicy Thai dipping sauce. Each roll is filled with crisp vegetables, shrimp, and herbs. Impress family and friends with this easy dish.

Treat your family to the flavors of the tropics. The coconut-spiked caramel sauce becomes a sweet sauce over grilled plantains. Serve over vanilla ice cream for a delicious sundae any day of the week!

Cozy up with a bowl of this warming chicken and pea soup. Made with tender chunks of chicken sausage, leeks, carrots, celery, and fresh parsley, this comfort in a bowl will warm you up and leave you feeling satisfied!

This Thai-inspired soup is hot and cool! Ginger brings some heat to the smooth broth while coconut milk cools things down. Chunky chicken and veggies round out this robust soup.

A flavorful balsamic glaze coats this light and flaky halibut. Served with roasted veggies, it makes a light but filling meal.

This chicken quinoa soup is loaded with energizing bites of chicken breast, protein-packed quinoa, and plenty of fresh vegetables, cooked in a rich chicken broth seasoned with red pepper flakes.

This big-batch meal comes together in an hour and tastes even better throughout the week as those classic chili flavors meld together. This version is bean-free for a change.

The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices.

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.

These Eggs Benedict are every bit as good as the classic versions served over an English muffin. Except we swap the muffin for sweet potato fritters, making this dish Whole30 compliant.

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

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

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

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

This rich sausage and walnut dressing freezes well and it can be cooked in a slow cooker, freeing up oven and stovetop space. The slow, even heat of a slow cooker yields moist stuffing with crispy edges.

These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!

Acorn squash is at its peak in the fall, and we like it with stuffed with this delicious mixture of spicy ground turkey, mushrooms and a zesty ragu for a nutritious, high-protein meal.