Seared tuna with a simple herb, caper and lemon dressing with olives and flaked sea salt. 

Shaved brussels sprouts are tossed with toasted walnuts, tangy feta, dill, tart dried cherries and pomegranate seeds in a light lemony dressing

This salad makes good use of rotisserie chicken. Toss with cabbage, bell pepper, cilantro and green onion and pour over a super simple creamy almond butter, sriracha and lime dressing.

Kale and Brussels sprouts are tossed with pine nuts, raisins, fresh herbs and Manchego cheese in a light and lemony dressing. 

Grilled corn and shrimp are tossed with lime, chives, basil and avocado and served with bibb lettuce. 

Ooey, gooey cheese baked in a skillet then topped with diced tomatoes, green onions and cilantro. 

Not sure what to do with those leftover potatoes? Make this breakfast hash with poblanos and a fried egg.

This smoky eggplant dip comes together quickly in a food processor with cumin, garlic, tahini and lemon.

This creamy hummus is made with chickpea flour which makes it super smooth and rich. 

Soft and creamy eggs without using any cream. And the happen to be Whole30 compliant too!

This classic pasta dish gets and added twist with the addition of spinach and Barilla chickpea pasta

This oatmeal has the flavors of a spiced carrot cake

This margarita is a little spicy, tart and sweet

This #whole30 and #vegan dressing is creamy, tangy, herby and a little spicy