Laura Miner

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

Sponsored by Fresh Press Farms.

Lentil-Walnut Nachos For the Lentil-Walnut Meat1½ cups walnut pieces, toasted2 (15-ounce) cans greens or brown lentils (,drained and rinsed)¼ cup nutritional yeast3 tbsp avocado oil1 tbsp water1 tablespoon + 2 teaspoons chili powder1 tablespoon + 2 teaspoons ground cumind1 tbsp dried oregano1 tsp saltMini bell peppers (,halved)For the Toppings1 avocado (,halved, seeded, and chopped)½ cup salsa or diced tomato¼ cup sliced olives1 jalapeño (,seeded if desired, and sliced)½ cup Whole30-compatible plant-based sour cream or Whole30 Plant-Based Sour Cream ((see Tip))1 tsp lime zest In a food processor, combine the toasted walnuts, lentils, nutritional yeast, oil, water, chili powder, cumin, oregano, and salt; and pulse just until nuts are finely chopped and mixture is combined.

Greek-Inspired Tofu Dip ½ (16-ounce) package super-firm tofu, drained½ (14-ounce) can artichoke hearts packed in water (,drained and chopped)½ cup diced red bell pepper¼ cup chopped Kalamata olives2 tbsp finely chopped red onion½ cup Whole30-compatible hummus 1 tsp fresh lemon juice2 tsp chopped fresh dill1 tsp coarse salt¼ tsp coarse black pepperSliced cucumbers, zucchini, and/or pepperoncinis Crumble tofu into a medium bowl.

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.

PBW30 Smoothie ½ frozen banana ¼ cup unsweetened peanut butter1 cup Whole30-compatible plant-based milk1 cup lightly packed spinach4 fresh or frozen hulled strawberries1 (6-ounce) container Whole30-compatible plant-based yourt1 scoop Whole30-compatible plant-based protein powderCarrot and bell pepper sticks, or warmed leftover vegetable hash Place all ingredients in a high-power blender.

This single serve salad is a perfect prep-ahead lunch for when you need something nourishing, seasonal, and flavorful.

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

Tired of dry turkey during the holidays? This Whole30 Citrus Brined Turkey Breast recipe is a fresh Whole30 take on a classic holiday main...

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.