DIRECTIONS

1. In a large pot over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until well coated. Add sausage and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, oregano, garlic powder, and cayenne and season with salt and pepper. 
2. Add sweet potatoes, broth, and tomatoes and bring to a boil. Reduce heat and let simmer, covered, until sweet potatoes are tender, about 15 minutes. 
3. Garnish with parsley before serving.

​Recipe and Photo from Delish

DIRECTIONS

1. Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes. 
2. Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
3. Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
4. Serve garnished with thyme.

​Recipe and Photo from Delish

Instructions

• Put 1 tsp of oil with ½ cup of diced onion into a soup pan and cook for 3 minutes over medium heat, until translucent and fragrant. Add 1 cup of sliced leeks to the pan and mix (try to get all the rings out of each other while mixing), cook for 2 minutes. Then add 1.5 cups of sliced carrots, mix, and cook for 5 minutes.
• Add 4 cups of chicken stock/broth (or 4 cups water with 2 chicken bouillon cubes) to the pan. Top with ¼ tsp oregano, ¼ tsp thyme, and ¼ tsp parsley, mix, and simmer for 10 minutes.
• While that is simmering, start making the chicken. Sprinkle oil into a frying pan and heat over medium heat, then put the chicken into the pan. Add 1 cup of sliced leeks to the pan (mix to get the rings out of each other), ½ tsp garlic powder, ¼ tsp oregano, ¼ tsp thyme, ¼ tsp parsley, and a pinch of crushed chili flakes on top of the chicken and mix. Cook for about 10 minutes, flipping every so often.
• Put 3 cups of small cauliflower florets into the soup pan and add 2 cups of chicken stock to the pan (or water), let it continue simmering.
• Remove the chicken from the pan leaving the leeks to caramelize. Add 2 Tbs of water to the leeks and mix, let them cook while cutting the chicken. Cut the chicken into tiny pieces and put them back into the pan with the leeks. Mix and then put the chicken and leeks into the soup pan.
• Add the zucchini to the soup and let everything lightly boil for about 15 minutes. ( If you want your soup more liquidy add 1 more cup liquid, if you want it more chunky, leave as is).

Recipe and Photo from Perchance to Cook

Instructions

1. Preheat your oven to 400 degrees.
2. Prepare the cauliflower and asparagus: chop bottoms off the asparagus stalks and discard, slice the remaining stalks into 2 inch long spears. Chop the cauliflower into florets. Spread cauliflower and asparagus onto a large baking sheet and drizzle with 1 tbsp olive oil. Salt and pepper. Place inside the oven to roast for approximately 25 mins, gently turning the vegetables halfway through.
3. Meanwhile, heat up a large soup pot to medium heat. Add 2 tbsp olive oil, chopped onion, sliced mushrooms, and garlic. Sauté vegetables for 8-10 minutes, or until flagrant.
4. Add asparagus and cauliflower to soup pot. Cover with broth and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
5. Add lemon juice, zest, and basil leaves. Using an immersion blender, puree until smooth. Alternatively, cool down the soup a bit, and pour into a large blender or food processor to puree.
6. Serve immediately and garnish with any of the following optional toppings.
7. Optional toppings: Parmesan cheese, lemon pepper, pesto, or even pancetta.

​Recipe and Photo from Wholesomelicious

Instructions

1. Bring oil to medium-high heat in a large (3 1/2 quart) dutch oven. Add fennel and shallot, stirring to coat. Cook for 5 minutes, until vegetables are lightly softened.
2. Add half of cabbage and salt, stirring and cooking for two minutes to wilt slightly, then add remaining tablespoon of olive oil, cabbage, and brazil nuts.
3. Continue stirring occasionally and cooking over medium heat for 10 minutes. You should see light browning on the vegetables.
4. Then add dijon mustard, garlic powder, and 2 1/2 cups stock. Cover and simmer for 20 minutes, on medium-low heat.
5. Take off heat and gently transfer half of it to a high-powered blender. Add collagen and black pepper.
6. Blend for 30 seconds, then add other half. Blend for 45 seconds on high to completely puree, adding up to 1/2 cup of stock if needed to get to the texture you like. Taste, and adjust salt if needed.

Recipe and Photo from Heartbeet Kitchen

INSTRUCTIONS

• Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
• Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
• In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
• Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
• Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
• Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.

Recipe and Photo from Skinny Taste

Instructions
For each wrap, I laid out two turkey slices, overlapping them.  Next, I sprinkled on some shredded carrot and topped with sliced avocado.  Lastly, I drizzled a Whole30 vinaigrette dressing over it all
Now roll it all up, and enjoy!

​Recipe and Photo from All Things G & D

INSTRUCTIONS

1. Dice peach and tomato. Mix in a bowl with lime juice and cilantro. Let sit.
2. Meanwhile heat a pan over medium heat with coconut oil.
3. Cut fish into sections.
4. Mix paprika, garlic powder, oregano, onion powder, cumin, salt, and pepper in a bowl.
5. Rub mixture onto fish and place in oil.
6. Cook 3-5 minutes on each side. May need to add more oil when flipping to get that browned look.
7. Remove from heat and cut into small pieces.
8. Assemble with a lettuce leaf, slaw, blackened fish, peach salsa and chipotle lime dressing.
9. Enjoy!

​Recipe and Photo from Simple Roots Wellness

Directions
*The longer you soak the cashews, the creamier your cashew cheese will be. If you don’t have a lot of time, try boiling water for 30 minutes. (It doesn’t need to be on the heat the entire time). 
1. Heat oven to 250* F. Line a baking tray with foil. I always add a drop of oil to the foil and spread it thinly with a spatula.  
2. Slice the eggplant length wise into 4 sections. Lay on the baking sheet. 
3. Combine the soy sauce, sweetener, and olive oil in a small bowl and drizzle over the eggplant. Bake in the oven for about an hour, until eggplant is cooked but not soggy or soft–this makes them hold up, like sandwich bread.
4. In the meantime, blend the cashews, nutritional yeast, miso, vinegar, and sea salt together to make the “cheese.” 
5. To assemble, lay the flat eggplant piece down (from the center of the eggplant). Layer with kale and tomato slices, and other veggies as desired (mushrooms, avocado, carrots, beets, etc). Add cashew cheese. Finish by topping with the rounded eggplant piece. Repeat with the other sandwich. 
Enjoy!!

​Recipe and Photo from Peaceful Dumpling

Directions

1. Cut olives in half and dice scallion.
2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
3. Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
4. Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!

​Recipe and Photo from Paleo Grubs