There are so many delicious flavors in this recipe to spice up your morning. There’s sweetness from the sweet potatoes, smokiness and saltiness from the bacon, and, if you’d like, vinegary heat from a drizzle of hot sauce.
These tarragon butter-topped steaks are served with potatoes inspired by the “chips” served in English pubs that are salted and sprinkled with malt vinegar.
We love spaghetti squash as an alternative to wheat based pastas. It’s easy, nutritionally packed and tastes great. This s a great gluten free option for clients who are following this dietary style, but it is also a change for clients without food restrictions. This is a great example of using whole food substitutions if you are looking for less processed items in your diet such as pasta.
Roasting your vegetables is a great and tasty way to get in a variety of root vegetables into your meals. We love this recipe because makes a lot, they taste delicious and are great for leftovers for all meals.
This is one of Dr. Cheryl Allen’s favourite snacks. This lovely snack recipe contains anti-inflammatory ingredients like chia, turmeric, olive oil, and chilli peppers!
I like this salad because sometimes I get really bored with green salads. This alternative is packed with a lot of nutrients and its fresh orange and mint tones make it a perfect pair for almost any main dish.
This is an easy recipe to create when you have some leftover ground beef. I simply add the seasonings to the cooked beef and pile on the veggies. Make this anyway you like this dressing is a great addition to the Mexican feel.
Roasted beets are a great item to have in your fridge to add to salads, dips or to even just eat them on their own. We recommend to roast a few each week with your food prep so you always have some on hand.
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Who says eating whole foods has to be boring. With the Whole30 mayo as a base you can make this tasty dressing. I love garlic so I like to pack it in, but if you like a tamer version cut it back. Experiment until you find your perfect sauce.