paleo

Instead of using traditional hamburger buns, this flavorful sloppy joe is served in roasted bell peppers and finished with basil sprigs for a pop of color and herbaceous flavor.

This easy blended cocktail is as flavorful as it is aromatic, with just the right balance of sweetness, tartness and boldness.

This soothing sipper looks like sunshine in a glass.

Move aside, salad! A bowl of this colorful, ingredient-packed soup gives you a whole new way to enjoy leafy greens.

Blink and you might miss the fact that these three-layer, gluten-free raspberry bars are actually good for you.

Forget canned cranberry sauce – this recipe is simple and a bit spicy, and it'll totally change your traditional turkey game.

No need to opt out of pumpkin season if you’re eating for a healthy gut, this gluten-free pumpkin bread swaps flour with almond butter for a better-for-you treat.

Tahini is the star ingredient of these decadent gluten-free blondies with dark chocolate and sweet cherries.

Celebrate seasonal autumn apples with these pie-inspired muffins that will make all your low-carb breakfast dreams come true. 

Lightly sweetened with monk fruit, this smoothie aids digestion and provides an antioxidant boost. We used key limes for their uniquely tart flavor, but you can substitute with regular limes.

This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers.

Make the sauce and filling ahead of time so you can simply cook the omelette and assemble in the morning. Garnish with additional cilantro.

This modern play on the original Crab Louie — a mayo-heavy salad reportedly from 1915-era San Francisco — is studded with crunchy radishes and cucumbers, tasty pickles and loads of sweet crabmeat piled high on the plate.

We’ve got you covered with this marbled Bundt cake that’s reminiscent of your favorite ice cream with bananas, walnuts and heaps of chocolaty goodness – the best part is that it’s sweetened with only dates and monk fruit drops, so you can enjoy a treat without the subsequent energy slump.

Made with almond and coconut flours and lightly sweetened with pure maple syrup, these indulgent donuts are free of refined, high-glycemic ingredients that can spike blood sugar. 

Salmon is topped with a crunchy maple-almond crust, making it seriously addictive. It pairs well with sweet and mildly seasoned parsnip wedges.

Hearty root vegetables stand in for regular spuds in this breakfast hash with kale. Make it fresh in the morning, or make it entirely in advance – just reheat in a skillet and cook the eggs right before serving for a speedy meal.

Ginger and rosemary are an unlikely but complementary pairing in this sweet orange sauce over chicken and colorful vegetables.

These Turkey Zucchini Meatballs are oven-baked and come together with just a few ingredients, making for a quick weeknight meal Plus, they’re a great way to sneak more veggies into your diet!

With colorful vegetables, beets, crunchy apples and chicken thighs, this hearty salad makes a satisfying — and filling — main dish.

Heirloom carrots are a great go-to veggie for a side dish because they look gorgeous plated; plus, they’re delicious simply roasted with olive oil or coconut oil. But when you top with maple syrup and cashew cream, these carrots become next-level!

A combination of hazelnut and almond butters form the base of these gluten- and grain-free cookies. Loaded with chocolate chunks, they are uber decadent and a cinch to put together.

The BBQ favorite.

Fragrant lemongrass, ginger and Thai chiles blend into coconut milk to create the ultimate flavorful marinade.

Ground turmeric adds anti-inflammatory power to this vibrant smoothie with coconut milk and warming spices.

Avocado adds heart-healthy monounsaturated fats to this rich smoothie, while just ½ banana adds enough sweetness for two servings. You can skip your morning coffee and simply add instant coffee right into this drink.

A staff favorite, this creamy-tart bevvy uses cream cheese for a rich texture while keeping the sugars at just 9 grams.

Brewed mint tea forms the base of this refreshing spinach smoothie with just enough pineapple to add a light sweetness, without a ton of sugar.

More of a side dish than a condiment, the zippy mango salsa in this dinner can be made as mild or spicy as you like.

Lemon lovers will really dig this dish: Rich and meaty cod steams away under lemon slices in a parchment package, then a fresh herb and lemon sauce adds the finishing touch.

Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.

Let the kid in you jump for joy over this luscious banana loaf that the grownup in you can whip together in 10 minutes flat. For best results, use very ripe bananas.

Hearty greens are tossed with roasted sweet potatoes and sweet Italian sausage in this easy salad. You can make all the elements in advance and simply assemble and toss in the vinaigrette right before serving.

With an ultra-short ingredient list, these indulgent chocolate-dipped macaroons are gluten-free, grain-free and Paleo-friendly.

These hand-held blueberry treats are the perfect way to start your day.

Roasting radishes mellows out their pungent flavor. Here, we use their green tops to provide a nutrient boost while minimizing waste. This dish makes a great side, or make it a main by serving it in a bowl topped with fried eggs.

Nourishing and comforting, this quick and easy bone broth is loaded with chicken and fresh veggies for a healing meal.

Made from butternut squash and zucchini, these fritters make a great side, small bite or even stand-in for toast in eggs Benny.

Packed with smoky, sweet and savory spices, chorizo-style sausage meat is endlessly versatile. Make yours mild or hot by adjusting the amount of cayenne.

The savory meatloaf flavor you loved as a kid made into single servings gives you endless versatility throughout the week.

Jazz up your go-to tuna mix with our sesame, Waldorf and pesto variations. Use them to top salads, fill a lettuce cup or snack on with veggie dippers. Remember to check your tuna and mayo labels carefully to ensure you are selecting Whole30-compliant varieties.

Zesty lemons and limes lend bright flavor to salmon fillets, which then get topped in a dreamy, creamy herb sauce with dill, parsley and mint. Both sauce and salmon can be made ahead and stored separately for a fast midweek meal.

It’s here – a family-friendly casserole that’s Whole30 compliant! Everyone will dig into this bubbly mix of zucchini and chicken with savory Southwest flavors, while leftovers make fantastic lunches throughout the week.

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

These breakfast muffins are the perfect on-the-go meal. They’re simple to make and you can make bake them ahead of time for quick breakfast throughout the week.

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.

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.

Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.

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.

Melissa Urban suggests preparing this gorgeous fruity crumble with nut and seed topping for a baby shower, but we think it will be well received after a dinner party as well.

This version of the Syrian roasted red pepper dip is sweetened with a date to avoid refined sugars. Urban suggests it as a snack for your next book club night, but we also love it as a topper for a piled-high bowl.

Few can resist the call of pumpkin spice! These grain-free, gluten-free, dairy-free whoopie pies with their cinnamon-cream centers are a hit with all ages.

This dreamy dessert uses the magic of cashews to replicate the taste and richness of cream cheese. You’ll end up with extra Date Caramel Sauce to serve on the side, or keep for another use (such as with pancakes the next day).

It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.

Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.

Mixed with fried capers and topped with golden, crisped-up shallots, you’ll hear, “Pass the Brussels sprouts!” numerous times around the holiday table.

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.

Roasting the grapes intensifies their flavor, adding big bursts of sweetness against the savory veggies and lemon vinaigrette.

There's no fruit that screams holiday like cranberries. A classic clafoutis gets a holiday spin with cranberries and orange which lend just the right amount of sweetness and acidity.

This energizing breakfast recipe from Dr. Mark Hyman's new cookbook, "Food, What the Heck Should I Cook?" will keep you revved from daybreak to lunch.

Salads can satisfy even the biggest of appetites, as proven by this eye-catching and protein-packed dish from "Food: What the Heck Should I Cook?", the latest from Dr. Mark Hyman.

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

Chicken thighs contain more energy-supporting iron than chicken breasts, and they’re juicier and more flavorful. Here they work perfectly with sweet-savory pistachios and a rich citrus sauce.

Heirloom cherry tomatoes come in so many pretty colors and shapes, like red grape, yellow pear and stripy round varieties. Choose whichever ones you like, because they’re all delicious with this tender tuna.

These protein-rich salmon patties have a bright citrus flavor. Serve them with your favorite sides for dinner or on a crispy green salad for a filling lunch.

Move over cupcakes, healthy donuts are the new sweet treat in town. You won’t believe how delicious and healthy these baked donuts are. Made with coconut flour and coconut sugar and iced with a creamy chocolate cashew frosting, these will be a crowd pleaser at kids’ birthday parties and dinner parties. You’ll definitely want to double or triple your batch!

Caffeine is a popular energy booster. This easy chia pudding, eaten about one hour before your workout, can help you stay focused and energized through your training session.

This marinated steak uses bold flavors such as ginger and fish sauce. Make the marinade in advance, but only add the steak the same day. The pickled carrots and cucumbers are a great make-ahead side. You can also serve this dish with brown rice.

Impress your family with this lemon- and garlic-stuffed whole fish on the grill that’s surprisingly easy to put together. Make the aioli on your Sunday prep day so you can simply assemble and grill the fish right before eating.