Packed with a beautiful medley of deliciously roasted veggies, you’re going to love this vegetarian take on the classic Cobb salad!
Bursting with flavors of Tuscany, this vegan Tuscan chickpea scramble with kale pesto will leave you feeling full and ready to take on the day!
This vegan take on the classic Middle Eastern dish is so simple to make and full of warming spices, satiating plant-based protein, as well as a subtle kick thanks to the addition of mild Harrisa pepper sauce and complete with a side of thickly cut bread for dipping and scooping — YUM!
A southwest inspired hash made with sweet potatoes. This Whole30 breakfast is customizable, so use what vegetables you have on hand and dice them to mix into the sweet potatoes. A breakfast you’ll look forward to waking up for!
An easy vegan sheet pan meal perfect for any night of the week! If you’re craving take out, this recipe is for you. A honey sweetened teriyaki sauce is easy to make and adds the flavor you crave.
A breakfast that will take you back to your childhood! Use your favorite gluten free bread, and bake these along with sausage.
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.
This easy sausage and mash recipe is upgraded with a sweet caramelized onion gravy. Be sure to use compliant sausages and dijon for this healthy Whole30 meal. Use pork, chicken, or turkey sausages based on what’s available to you.
A meal to indulge in! Cubes of mozzarella cheese are wrapped up in a meatball and baked until browned and oozing with cheesy goodness! To keep it low carb, serve these with zoodles and a sugar-free marinara sauce.
Delicious, plant-based Quinoa Stuffed Sweet Potatoes are meal prepped 3 ways for a week’s worth of easy meals full of flavor, nutrition, and variety! Gluten-free. Low fat. High-protein options.