Crispy and juicy chicken thighs are marinated in lemon and herbs and then grilled. You can use any group of herbs you prefer. 

This simple salad of little gems, watermelon radish, avocado and edible flowers has a bright and citrusy dressing with an added boost from turmeric. 

This is my take on a classic baked potato. Fluffy sweet potatoes are stuffed with a simple turkey, mushroom and spinach filling that is perfect for the Fall.

Roasted acorn squash is pureed into a velvety smooth soup spiced with cumin and curry. 

If you're looking for a lower carb but still crunchy and tasty chip, try these veggie chips instead. 

This curried butternut squash soup is flavored with lemongrass, ginger, cumin and turmeric then topped with Savory Rosemary Granola. 

Roasting these Cal Organic carrots brings out their subtle sweetness. I make use of the whole vegetable by making a pesto from the carrot tops with pistachios, parsley and lemon.

Cauliflower is tossed with turmeric, curry and cumin, roasted until golden brown and then mixed with raisins and pine nuts to make the perfect side dish. 

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. 

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

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.