Call us chickpea obsessed, but this salad features the beloved legume in two ways – oven-baked to a crisp and then smeared under the salad in hummus form.
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.
This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.
Thanksgiving dinner in an electric pressure cooker? Yes, you can! This recipe makes a beautifully moist turkey with savory stuffing at the same time, and all those tasty turkey juices make up a quick herb gravy at the end.
If you're looking to fuel up for a long run or intense workout, eating a high-fiber recipe, such as this quinoa-based salad, a few hours before you go will provide a comfortable, consistent stream of energy.
Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!
Leeks, white beans, cremini mushrooms, parsnips, garlic and carrots combine into one creamy bowl of goodness.
Traditional falafel is made with chickpeas, but our lower-carb version is made with cauliflower rice and almond flour. You can cook them in a waffle iron for a fun presentation, or bake them to keep it simple. If you like a bit of heat, add a splash of harissa or sriracha to the tahini dressing.
If you aren't grilling avocados, you are missing out! Grilling avocados makes them creamy and smokey, and serving them with grilled chicken breasts and shishito peppers makes a satisfying meal.