You’ve tried delicious guacamole on your burger, but IN your burger? These chicken sliders add the flavor inside and seal in the goodness, and hassle-free flavor throughout. But don’t stop there! Top with your favorite heat level of guacamole and cheese.
Featuring fresh peaches and an oat and nut topping, this peach crisp makes for a wholesome breakfast or afternoon treat. To save on ingredients in the plan, we use whole almonds and grind them into flour, but if you already have almond flour on hand, you can use it instead (use a roughly equivalent amount).
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.
This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.
Stone fruits like peaches are great for grilling – they’re meaty enough to hold up to the heat and the sugars caramelize beautifully on the grates.
Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and stuff raw mini bell peppers.
Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.