Warning: These spicy, buttery twice-baked potatoes may be your new food fixation.
Chef Nyesha Arrington honed her skills in the world’s toughest kitchens and went on to found her own restos, Leona and Native. As the pandemic shuttered restaurants, this agile entrepreneur adapted, launching a sauce line inspired by her Korean roots, helping found a nonprofit and starting a food podcast.
Wrapped in buttery lettuce leaves, this sweet and savory chicken is packed with dynamic flavor for an irresistible dinner.
The heavy-rotation dinner.
Cauliflower stands in for rice in this remake of the takeout favorite. This veggie-based rice can be found in the refrigerated section of your supermarket’s produce department or in the frozen aisle. You can also make your own by pulsing cauliflower florets in the food processor until the pieces reach the size of rice grains.
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.
Thanksgiving dinner in an electric pressure cooker? Yes, you can! This recipe makes 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. Broiling the stuffing briefly after it comes out of the pressure cooker makes it deliciously crisp on top, but this is entirely optional.
An electric pressure cooker makes great chili in a snap, and it can also bake up delicious corn bread at the same time. When cooked, the top of the corn bread will appear pale, but the bottom will be golden brown — just invert it onto a serving plate for the best presentation.
Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.
This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.
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).
Meatless Monday has a nice ring to it, but meatless Fridays make a lot more sense to us — use up all your perishable proteins early on in the week and then eat vegetarian to finish up the produce you have left. Halloumi is a semi-hard cheese that stands up to heat without melting, making it the perfect meatless protein to make on the grill. Make the vinaigrette on Sunday, and prep the salad the day of.
A little smoky, slightly sweet and paired with perfectly charred baby bell peppers, these wings are next level.
All your favorite pizza flavors — marinara, cheese and pepperoni — stuffed into a chicken breast for lots of flavor with fewer carbs. Stuff the chicken on your Sunday prep day and then simply grill it when you are ready to eat. Toss some extra veg on the grill to make it a complete meal.
No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)
Tender brisket slowly roasted with potatoes, apples, beets and walnuts makes a rich, flavorful weeknight or company-worthy meal.
Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.
Top flatbread with sweet-and-savory chicken breast for a tasty low-fat, high-protein dish.
Bright tomato sauce with a splash of vodka gets simmered with juicy meatballs — and it can all be made in advance and ready to cook in the Instant Pot. We like to serve them with steamed green beans or broccoli, but you can also enjoy with crusty bread to soak up the sauce.
Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
Chicken gets coated in a seasoned, nutty mix and baked for a crispy pecan-crusted chicken dinner.
These grain-free waffles use almond flour instead of wheat flour for added protein. Because they’re gluten-free, they work best on a mini waffle iron, but making 4 full-size waffles is an option, too.