Laura Miner

This Creamy Potato and Leek Soup with EVOO Drizzle is cozy and hearty but not heavy or overly filling.

This Prosciutto and Fig Salad with White Balsamic Vinaigrette is perfect for holidays or fall meals, offering a delightful balance of sweet and savory flavors.

Savor the combination of hearty lentils and crunchy walnuts in our Lentil-Walnut Nachos.

Dive into a refreshing journey of flavor with our Plant-Based Whole30 Greek-Inspired Tofu Dip, a tantalizing fusion of Mediterranean zest and wholesome ingredients.

Beet Hummus with Crudite 1 (15-ounce) can Great Northern beans (,rinsed and drained)½ (8-ounce) package steamed beets or 1 small roasted beet (,cut into chunks)¼ cup olive oil¼ cup tahini1 lemon (,zested)1 tbsp lemon juice½ tsp garlic powder¼ tsp salt¼ tsp black pepperToasted sesame seeds (,optional)Cut up vegetables, such as jicama, carrots, celery, summer squash, zucchini, bell peppers In a food processor, combine the beans, beets, oil, tahini, lemon zest, lemon juice, salt, and black pepper.

Thai-Inspired Tofu "Larb" 1-2 tbsp coconut or avocado oil1 (14-to 16-ounce) block extra-firm tofu (,pressed and crumbled (see Tip))1 (8-ounce) package button mushrooms (,finely chopped)1 large shallot (,finley chopped)1 Thai chile pepper (,seeded and finely chopped)1 lemon grass stem (,out layer removed, tender stem finely chopped)2 tbsp coconut aminos1 tbsp fresh lime juice1 tsp lime zest1 tsp coarse salt⅓ cup tightly packed fresh mint leaves (,chopped)⅓ cup tightly packed fresh cilantro leaves (,chopped)Endive or bibb lettuce leaves In an extra-large skillet, heat coconut oil over medium-high heat.

Plant-Based Whole30 Smoothie, featuring ingredients like frozen banana, unsweetened peanut butter, plant-based milk, spinach, strawberries, plant-based yogurt, and protein powder, blended together for a nutritious beverage.

The Whole30 Baby Kale, Apple, and Bacon Salad combines crisp baby kale, sweet apples, and savory bacon, topped with a tangy dressing, creating a refreshing and nutritious dish perfect for any meal

A seasonal classic, this Whole30 Roasted Butternut Squash and Apple soup is sweet and savory, the perfect accompaniment to any fall meal.

Whole30 Citrus Brined Turkey Breast 1.5 lb boneless turkey breast3 cups water1.5 tbsp salt1 orange1 lemon1 tsp black peppercorns2-3 bay leaves For the brineTo make the brine, juice 1 orange and 1 lemon.

A veggie-packed take on a popular takeout dish, this Whole30 Fried Cauliflower Rice is an excellent side dish, or top it with an egg and serve it for brunch.