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

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.

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

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

This creamy dip is vegan thanks to soaked cashews. Cilantro, parsley, jalapeño and lime flavor this simple blender recipe.

Spicy shrimp pairs perfectly with lemony smashed avocado. Peel the hot shrimp and dip it into the creamy avocado. 

Quick and easy side dish with a little kick.

I like to call this "garden soup". The best of summer produce blitzed up into a hearty, veggie packed cold soup

Toasted coconut milk is perfect in smoothies, over granola or in your morning coffee.

Chives, dill, parsley and truffle make this potato salad stand out against the rest. 

This one pot turkey chili is gluten-free and Whole30 compliant. 

At the beginning of summer, when zucchini is at it's sweetest, eating it raw with a little lemon and good olive oil is as good as it gets.