A classic Filipino dish made Whole30 by swapping soy sauce for coconut aminos. Serve this flavorful marinated chicken with cauliflower rice and green beans for a complete meal.
white wine vinegar
A thick Cuban inspired beef stew made by simmering tomatoes and peppers with flank steak, and then shredding the beef. Serve as a stew, or use to top cauliflower rice. This beef stew is freezable, so enjoy some now and freeze to have healthy meals on hand later.
Vegan tacos are taken to the next level with the addition of crispy fried onions and a smooth and tangy cilantro lime crema. The healthier homemade BBQ sauce is simmered with the lentils in 1 pot. Save time by using fresh onions or your favorite store bought vegan sour cream. This recipe requires soaking cashews and lentils overnight, but if you forget, read the notes section for a quick soak method.
Colorful salmon and pineapple skewers get dressed up with a healthier teriyaki sauce. Get creative and add your favorite vegetables, or alternately, bake everything on a sheet pan for an easy weeknight dinner.
This healthy Chinese-takeout inspired dish combines high protein shrimp with broccoli and a Whole30 approved sweet garlic sauce.
A paleo and gluten free sweet potato crust is topped with tons of cheese and veggies for a healthier alternative to everyone’s favorite meal. The sweet potato crusts bake up crispy around the edges and firm enough to hand hold – no mushy veggie crust here!
The usual suspects at breakfast make an appearance in this healthy arugula salad. Top this off with a creamy tahini green goddess dressing, or use your favorite Whole30 approved salad dressing.
This Vegan Mushroom Quinoa Breakfast Hash is a high protein recipe that replaces traditional eggs with a complete protein, quinoa. Quick to make and gluten free.