snack

We take a fast-food favorite and add fresh ingredients, spices, and herbs.

Serve with hummus or a creamy herb dip, or grate the carrots and toss into salads

Step by step spring rolls with a creamy all-natural peanut sauce

Healthy snacking just got easier – and more delicious – with these no-bake chocolate almond fig bars, lightly sweetened with honey.

Skewers of Manchego cheese and figs, and chorizo and tomatoes stand tall in these cute charcuterie jars (aka jarcuterie) with a base of spiced almonds and olives.

A quick tomato mixture using pepper flakes and cumin makes a great dipping sauce for cucumbers, carrots and artichoke hearts in these individual charcuterie jars. Here, we also skewer halloumi cheese for a salty bite.

This holiday crackle is the perfect sweet and salty treat — without added sugar or traditional flour.

If you’re looking for the appeal of a deep-fried appetizer without any frying at all, these just might become your go-to option. Panko makes the exotic vegetable fries deliciously crunchy, while the cool, creamy, cashew-based dip adds a fresh, bright note.

A great beach-house snack.

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.

Nutty and fudgy, these rich muffins are moist and flavorful.

This fresh shake has staying power thanks to the healthy fat and protein provided by the chia seeds and protein powder.

This seasonal smoothie is both warming and refreshing — the perfect way to start a chilled winter day with a nutrition boost.

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

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.

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 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.

Sweet potatoes help fill you up with a good quantity of fiber and micronutrients without overloading calories. This pie will fuel your body, give you energy and help with post-workout recovery.

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.

You’ve tried delicious guacamole on your burger, but IN your burger? These WHOLLY® GUACAMOLE–infused 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).

Get a hearty helping of vegetables and fruit with this recipe for a delicious berry and spinach smoothie.

Yes, you can fit fish and chips into your clean meal plan! This version boasts a grain-free batter and shallow frying technique in avocado oil. Thinly slicing the potatoes makes for a large serving from just one small potato.

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.

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.

No need to give up on crispy chicken while doing the Whole30 – you just have to make it with compliant ingredients. Use the spicy marinara as a dipping sauce or smother it over top.

This tahini dip gets a flavor kick from harissa, a Moroccan chile pepper paste. Just read the label carefully to ensure it doesn’t contain added sugar. Use your favorite vegetables for dipping.

Look for sugar- and nitrate-free bacon to stay Whole30 compliant.

Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.

The old-school sandwich side gets an upgrade with crunchy pickles and avocado oil mayonnaise. Just be sure to read your labels to ensure your ingredients are Whole30 compliant.

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

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.

A fun twist on a childhood favorite, these biscuits are so nutrient-dense, you can eat them anytime of day. Enjoy them as a midday snack or as a sweet take on a breakfast sandwich.

Smooth and creamy, this DIY almond butter is easy to make.

This is no ordinary loaf! For a gluten-free bake, we turned to green banana flour, which is traditionally used in Jamaican and African cuisine as a replacement for wheat flour.

Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.

Meaty mushrooms, walnuts and a handful of spices transform into a savory meatless swap for taco meat – the texture is uncannily similar!

When you have a luscious recipe like this one, it’s easy to understand why mango is one the world’s most popular fruits. Use super-soft mangos, as the riper the fruit, the better the pudding.

Applesauce is rewarding to make at home for its better, fresher taste, and compared to store-bought, it’s entirely free of added sugars and preservatives. Strawberries give a tangy bite and pretty pink hue and take advantage of the extra-flavorful, first-of-the-season fruit.

These almond flour scones have the consistency of a muffin, but the shape of a scone. The quick peach jam adds a fruity flavor punch.

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. Most dulce de leche recipes use dairy, but ours uses full-fat coconut milk instead.

Spirals of apple are drizzled with dark chocolate and sprinkled with an array of toppings - nuts, dried fruit, coconut and sea salt are our favorites. This dessert is best eaten right out of the freezer.

Called patatas bravas in Spanish, or “fierce potatoes,” these crispy little nuggets of potato are usually deep-fried in olive oil, but they’re equally wonderful roasted in the oven with just a kiss of oil as we’ve done. Serve with romesco, a rich sauce made of roasted peppers and almonds that’s great on any roasted vegetable, and garnish with chopped almonds or a spinkle of smoked paprika.

Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and fill raw mini bell peppers with creamy sheep’s milk cheese or goat cheese and top with crispy serrano ham bits for a textural feast.

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.

Clams are popular as warm tapas in Spain. Cooked with lots of garlic and sherry, they are always served with crusty bread to sop up the delicious juices. Use a dry or semi-dry sherry, such as Fino, and follow the Spanish maxim: Never cook with a sherry you wouldn’t drink.

Manchego cheese adds a nutty note to the stuffing in these heartier-style bites, while a finishing sprinkle of paprika adds that characteristic smoky flavor found in Spanish cuisine.

Fresh rosemary commingles with tangy lemon zest and smoked paprika to give these almonds a ton of flavor. If you can’t find Marcona, regular raw almonds work well, too.

Whole-grain cornmeal contains a high concentration of the carotenoids lutein and zeaxanthin. These carotenoids protect your peepers from harmful blue light and decrease your chances of developing age-related macular degeneration.

Did you know that raspberries are high in fiber? One cup is higher in fiber (at 8 grams) than the same serving of grains such as cooked whole-wheat spaghetti and brown rice!

Cacao is a superfood that provides a mood-boosting, energy-enhancing effect by triggering the release of the “love drug” neurotransmitter phenethylamine (PEA), which also helps improve focus.

Chia seeds are tiny powerhouses filled with omega-3s, fiber, protein and antioxidants. Thanks to the protein and fiber they contain, chia seeds can help keep you satiated throughout the day.

Ten minutes and five ingredients are all it takes to make these sweet, chewy clusters – no oven required!

Chia seeds are the secret ingredient that helps this jam plump up in your fridge – you simply stir them into cooked and mashed berries and let them work their magic.

Why reach for a processed energy bar when you can make your own all-natural, low-sugar bar in 30 minutes?

A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping. We combine cornmeal with whole-wheat pastry flour in this recipe, but you can easily make it gluten-free: Swap out the pastry flour in the muffin for a gluten-free flour blend, and use 1½ tbsp each gluten-free oat flour and gluten-free flour blend to replace the pastry flour in the topping.

These fruit-and nut-packed energy bites are the ideal grab-and-go snack, perfect for any time of day.

High-protein teff creates a rich porridge that can be combined with fruits of all varieties. Lightly spiced, this sweet and creamy breakfast is an ultra-satisfying way to start the day.

This Latin American street food is traditionally deep-fried, but we prefer these lighter baked versions – plus your friends and family will never guess they’re whole grain! Be sure to serve the churros immediately to prevent them from getting soggy.

We trade gluten-free hazelnut flour for whole wheat for this grab-and-go breakfast or snack, bursting with beautiful red raspberries.

Trade tortilla chips for fiber-rich plantains in this healthy upgrade of a pub favorite.

The final step of this recipe, removing the loaf from the pan and baking it directly on the oven rack, might seem unusual, but it’s key to achieving a gorgeous golden crust – a genius method inspired by Wellness Bakeries. Use ground golden flaxseeds for this recipe; they have a more buttery taste than regular flaxseeds and the color blends seamlessly into the bread. Wrap the finished loaf in plastic wrap and store at room temperature for up to three days, or refrigerate for up to one week. You can also freeze it sliced and pop it straight into the toaster oven.

Light and fresh, we give this classic South American dish an upgrade with the addition of a quick, tangy gazpacho.

This super yummy coconut yogurt is a really simple way to get good dairy-free fats and healthy probiotics into your diet. Celebrity chef Pete Evans makes this once or twice a week and uses it in smoothies, sprinkled on top of paleo muesli or eats it straight out of the jar.

Russet potatoes are a rich source of the water-soluble vitamin B6, which is necessary for red blood cell formation and for brain and nervous system health. Bright red in color, sumac adds a tangy pop to ordinary fries.

In addition to a healthful mix of nuts, this blend contains another secret health weapon, edamame. Edamame is a complete protein, meaning it contains all essential amino acids. It's also a very good source of folate, a B vitamin that helps lower your risk of stroke and heart attack. Make sure to choose an organic variety of edamame.

For a winter pick-me-up, try CE’s activated charcoal juice that’s tangy and sweet with a little bit of spice. Keep it mind that activated charcoal can interact with certain medications, so it’s best to check with your doctor before taking it.

This smoky-sweet salsa is incredibly versatile – spoon into lettuce leaves and top with stir-fried veggies for quick wraps, spoon into halved mini bell peppers for an easy appetizer (as shown here), or enjoy as a snack with tortilla chips or over sliced baguette. Mashing some of the mixture gives it a slightly creamy, scoopable texture.

We want you to eat more chocolate. As a top source of antioxidants, cacao powder is known to promote heart health. Additionally, it's one of the best sources of magnesium, which helps relax muscles and regulate blood pressure.

Protein- and calcium-rich almonds are the base of this savory, versatile spread. Miso paste does more than just add a welcome umami flavor as it's also a good source of enzymes which help to enhance digestion.

This sweet spin on a classic features nutritious cashews, which are one of the best whole-food, plant-based ways to recreate the taste and feel of dairy. Plus, cashews boast a high amount of important minerals such as iron. Strawberries are a wonderful low-sugar fruit rich in vitamin C, an antioxidant vitamin that's essential for skin health.

A key ingredient in Korean cooking, gochugaru is a sun-dried red chile pepper that is coarser than regular chile powder. (You might recognize gochugaru as the red pepper flecks in your favorite kimchi!) Here, we use it to add a light kick to these crispy collard green chips. If you can't find gochugaru, you can easily substitute with chile powder.

This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.

Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.

Thinly sliced taro root yields seriously crunchy chips – so much that your tasters will never believe you didn't give them the deep-fryer treatment. A combination of maple syrup and five-spice powder gives them well-rounded sweet 
and aromatic notes.

This hors d’oeuvre is traditionally made with thinly sliced raw 
beef or fish, but we’ve swapped 
the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.

Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.

These heart-hearthy no-cook almond cherry bars only take 15 minutes to make, so you can easily make them for the week to grab-and-go on busy days.