Creamy risotto with hearty, roasted root veggies is a great way to use up leftover vegetables. 

Red onion, sweet potato, beets and Brussels sprouts are tossed with rosemary and roasted until golden brown and delicious. 

This Whole30 roasted salmon is topped with a simple salad of cucumbers, tomatoes and dill.

Roasted radishes and fennel are topped with toasted pistachios and fennel fronds all in a caper, chive dressing. A delicious and healthy side dish. 

Instead of macerating the strawberries, which helps release some of their juices to form a sauce, I like to roast them with fresh thyme instead for my take on this classic English dessert

These crunchy lettuce wraps are filled with a spiced mixture of roasted sweet potatoes, ground chicken and black beans served with a tangy, cooling avocado crema

Sweet potatoes are thinly sliced, layered with fresh rosemary, drizzled with garlic butter and then baked until crispy and delicious. 

Short ribs are braised with rosemary, garlic, mustard and red wine until tender and falling off the bone. 

These baby potatoes have the crisp of a french fry, without all the hassle.

Tender roasted pork is seasoned with rosemary, mustard, chili flakes and cloves then cooked with fingerling potatoes and cremini mushrooms 

This smoothie gets a boost of protein from almond butter and chia seeds and is lightly sweetened with dates. Perfect for Whole30. 

Zucchini and it's blossoms are quickly sauteed in ghee and then finished off with fresh herbs.

A different take on oatmeal. This one is flavored with garlic and chives then topped with fresh veggies, Parmesan cheese and a fried egg. 

This savory rosemary granola is full of almonds, pistachios, sunflower seeds, flax seeds and spices. Great over soup, salads or plain yogurt for a twist on the norm.