We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.
An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!
A bag of packaged slaw makes an easy cheat in this low-carb roasted vegetable sheet pan topped with hearty bacon and eggs.
Delicate salmon is cooked with a spicy harissa sauce and accompanied by a flavorful and filling crunchy salad.
This oh-so-comforting artichoke chicken dinner is so quick and easy, you'll want to make it tonight.
We've achieved the ultimate crispy gluten-free fish sticks with the help of a clever hack to replace traditional breadcrumbs.
Waffles and a healthy breakfast don’t have to be mutually exclusive. With these gluten-free coconut-blueberry waffles, you can have both.
We've made this classic breakfast dish healthier, and lower in carbs, thanks to a versatile cruciferous vegetable. Plus, check out our homemade, no-sugar ketchup that takes just 5 minutes to whip up.
Corn and zucchini are sweet partners in golden fritters with a salty edge from tangy feta cheese. They’re great for nibbling with cocktails or for kicking off a family-style brunch. Remember that the more liquid you squeeze out of the grated zucchini, the crispier the fritters will be, so don’t skip that step.
Grilling the cabbage imparts an unbeatable smokiness to this slaw. Here, the napa is topped with a spicy dressing using gut-friendly kimchi.
Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative fall vegetable salad.
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.
Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.
Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.
An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.
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.
These authentic, Mexican shrimp tacos will leave you craving more! Smokey chipotle flavors and creamy, no-fuss guacamole in the center—it’s what you would find at a restaurant but in the comfort of your home. WHOLLY® GUACAMOLE makes it easy to elevate all of your taco recipes.
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!
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.
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.
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!
A flavorful balsamic glaze coats this light and flaky halibut. Served with roasted veggies, it makes a light but filling meal.
Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.
Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.