Paprika

Turmeric-roasted chicken and cauliflower along with crisp lettuce, cucumber and tomato make this a satisfying plate, no bread required.

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.

High in protein and low in fat, buffalo is a fantastic alternative to beef, and our chili boasts hearty cubes of the lean meat, paired with veggies and nine spices.

Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.

While you can’t have conventional deep-fried French fries during the Whole30 challenge, you can have these heart-healthy wedges. Whether you prefer to bake or fry them, both options are 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.

Our team was seriously impressed by the deep flavors in this easy-to-make roast. Pop it into the slow cooker before you head to work and come home to a comforting meal. Make sure you check all your ingredients to ensure they are Whole30 compliant.

This zesty Mexican flavored bake is easy to prepare. Vegetables, black beans and avocado smother a soft egg.

Tender salmon and warm Moroccan spices make for a quick and healthy meal. Bulgur is low in fat and a good source of vitamins, minerals and fiber for a filling side.

Use this spice mix to bring the heat to ground beef or turkey as a base for tacos.

Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.

No need for Indian takeout or packaged frozen curry dinners — we’re showing you how to make your own. Simply mix together the sauce ingredients with the chicken and freeze until ready to use. Then dump the contents into the Instant Pot for an easy dinner, with no mess and no fuss.

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking.

Rich, fragrant butter is what sets a Connecticut-style lobster roll apart from its counterpart, the Maine variety, which uses mayo. While a Connecticut-style roll is typically served warm, here we keep it at room temperature to avoid the stove – but heat it up if you prefer.

By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.

Our homemade Russian dressing is tangy, slightly spicy, and seriously delicious. It's the perfect dressing for our Creamy Kale & Tofu Salad, and more!

This paprika grilled chicken is marinated with the warm smoky flavor of paprika and the sharp tang of lemon juice. Grill it ahead of time and use it in multiple meals throughout the week.

These incredible Moroccan lentils and quinoa are made in just one pot, are high in protein and are a delicious plant-based meal!

For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.

Serve this rich and flavorful Chicken Paprikash recipe traditionally over dumplings or noodles, or try it over mashed butternut squash.