I challenged myself to make a no sugar version of the traditional Thanksgiving sweet potato casserole. This Whole30 version hits the spot!

You can get this restaurant-level dinner on the table in less than 30 minutes with my Whole30 Baked Sablefish recipe. 

My healthy Whole30 Butternut Squash Chili will warm you up on those cold days at the end of the year.

These turkey egg rolls use 2 cups of vegetable scraps in their filling, so they’re the perfect recipe for eliminating unnecessary food waste

I love making these Carrot Top Salsa Verde Potatoes as a way to bring new flavor to an old favorite: good ol’ roasted potatoes.

Let me tell you, these Whole30 mustard roasted turnips will completely change you mind about this oft-maligned root vegetable.

Roasted carrots with spiced yogurt and raspberries are easy enough to make anytime, but the flavor combination takes it to the next level.

This Whole30 Beet Green Borscht is so rich and deeply red-purple in color, you’d never know that the beet roots themselves aren’t in it!

Simple recipes, like this one for roasted broccoli stems, help to save money and reduce how often I feel guilty about throwing away food.

These Whole30 stuffed zucchini with preserved lemon and ground beef are easy, filling, and don’t let any of that zucchini go to waste.

Baked cod with peach salsa is a dish I am certain to make on repeat until the last peach is gone.