Lindsay Rhodes

The holiday spirit can manifest in so many ways. Some express their spirit through hundreds of twinkling lights and perfectly curated tree decorations. Some...

Any hate for leftovers should be chalked up to a lack of good marketing. The word “leftovers” isn’t a remotely adequate name for the...

All potatoes are great. The best one is usually the next one you pop in your mouth. That’s the beauty of this humble tuber—they’re...

For a seemingly harmless question, “What’s for dinner?” sure can pack a stressful punch—if you aren’t prepared with a ready-made answer. Add a Whole30...

In honor of Juneteenth, Whole30 has once again partnered with WANDA (Women Advancing Nutrition Dietetics and Agriculture) to amplify a unique and important conversation....

Plant-based power bowls (sometimes called “Buddha Bowls”) are the quintessential one-bowl meal often spotted at your favorite vegan eatery. Typically layered with a starch,...

If you’re following a plant-based diet, you might be wondering what plants have protein. It’s a good question—especially for those concerned about getting enough...

Finding the “right” mix of nutritional supplements during your Whole30 - and beyond.

You can save time shopping without tearing around the corner of one aisle—screeching your cart’s wobbling wheels on the faux wood floor—and almost toppling...

A Whole30 compatible gravy takes these cozy, hearty, savory oven-baked Whole30 meatballs to the next level.

A drizzle of smooth, creamy tahini elevates this simple Roasted Veggie-Black Bean Bowl into a satiating, tasty meal.

​This customizable Tofu-Veggie Scramble from Whole30 combines crumbled tofu with your choice of fresh vegetables and savory spices for a quick, plant-based breakfast.

This Sweet Potato Stack dish layers satisfying baked sweet potato and tofu with tasty hummus and fresh avocado for a colorful, hearty meal.

This Chorizo Wrap combines fresh lettuce with smoky Abbot's Butcher "Chorizo" and cool plant-based "sour cream" for a complex and delicious Plant-Based Whole30 anytime meal.

This flavorful, Crunchy Smashed Chickpea Salad is the perfect Plant-Based Whole30 lunch.

Looking for a hearty, flavorful breakfast for your Plant-Based Whole30 weekly menu?

This Chickpea, Tomato, and Veggie Skillet is a Plant-Based Whole30 breakfast dish that balances smoky flavors from the fire-roasted tomatoes and Ras El Hanout spice with tangy plant-based “sour cream” and delicately sweet sweet potatoes.

Mason Jar Mayonnaise, 4 Ways Mason Jar 1 large egg yolk1 tbsp fresh lemon juice1 tsp Dijon mustard1 cup avocado oilsea salt to taste ADD the egg yolk, lemon juice, and mustard in a jar and pour in the avocado oil. PLACE an immersion blender at the bottom of the jar and begin pulsing, slowly lifting the blender upwards until the mixture is emulsified.3 Ways to Spice It UpGarlic Aioli: Add minced garlic and cracked black pepper.Spicy Mayo: Add chopped fresh chives and cilantro, lime zest, and a dash of Whole30 Approved hot sauce.Lemon Dill: Add fresh dill and lemon zest.