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

Directions

1. Heat the olive oil in a large pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Cook for 5-6 minutes per side until the chicken is cooked through. Set aside and rest for 5 minutes, then shred.
2. In a food processor or blender, combine the chipotle peppers, adobo, cilantro, and lime juice. Blend until smooth.
3. Add the bell pepper, adobo mixture, and chicken to the sauté pan on low heat. Stir well to combine and cook for 3-4 minutes. Add the scallions to the pan. Spoon the mixture into lettuce wraps and serve.

Recipe and Photo from Paleo Grubs

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

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Spray baking sheet with non-stick cooking spray
3. Lay broccoli flowerettes on sheet, spray with cooking spray, sprinkle with a pinch of salt
4. Bake for about 20 min or until browned
5. Meanwhile, in a food processor, blend portobello, shiitake, sunflower seeds and garlic (you should get a chopped meat consistency)
6. Transfer to a bowl, and add remaining ingredients
7. Spray a pan with nonstick cooking spray and cook for about 5 minutes (or until hot)
8. Once broccoli is done, take out of the oven and allow to cool for about 10 min
9. Chop broccoli, and transfer to a bowl
10. Add remaining guacamole ingredients and stir completely (the avocado should completely cover broccoli)
11. Spoon ingredients into desired "wrap/shell"
12. Top with optional hot sauce, cilantro and salsa
13. ENJOY!

Recipe and Photo from Cookies to Kale

Instructions

1. Bring a pot of salted water to a boil. While waiting, peel and cube sweet potatoes. Add to water, reduce heat slightly and boil for 12-15 minutes, until soft.
2. While potatoes boil, add cashews, honey, mustard, light olive oil, vinegar, and ground ginger to a food processor. Pulse, adding water until you have a smooth sauce. Salt to taste.
3. Drain sweet potatoes and add salt, pepper, chili powder, garlic powder, and olive oil. Mash and add more oil as needed.
4. Wash collard leaves under very hot water (this will help them be a little bit malleable) Using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flush with the rest of the leaf (careful not to pierce the leaf) Then cut the stem where the leaf starts.
5. Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the stem facing towards you. Spread a base of sweet potato mash, followed by a sprinkling of chopped cashews. Next, add your shredded carrots, roasted red pepper strips, and avocado slices. Top with sprouts.
6. Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks and slice down the center.
7. Repeat for the remaining wraps and serve with cashew honey mustard.

Instructions

1. To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
2. To prepare salad, combine greens, prosciutto, peaches, and tomatoes; sprinkle with almonds and blue cheese. Add 1 tablespoon vinaigrette; toss well.
3. Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.
4. *Dressing serves

Recipe from My Recipes

Instructions

1. Arrange a rack in center of oven; preheat to 300°. Pour 1 Tbsp. oil into center of a rimmed baking sheet, then arrange 1 lb. salmon over oil. Season salmon all over with salt and pepper, then drizzle with another 1 Tbsp. oil.
2. Roast salmon until flesh flakes in the thickest part of the fillet with pressed gently, 30–35 minutes. Meanwhile, fill a medium saucepan three-quarters full with water. Add several generous pinches of salt and bring to a boil, covered, over medium-high heat.
3. While salmon is cooking and water is coming to a boil, focus on the rest of your salad prep. First, trim stem end off of 8 oz. green beans.
4. Cut 1 cup tomatoes in half.
5. Peel and finely chop 1 shallot. Transfer to a medium bowl; set aside.
6. Separate leaves from 1 head of lettuce and arrange across a large platter. Cover with damp paper towels and chill until ready to serve.
7. When water is boiling, add green beans and cook until tender but still retain some snap, about 2 minutes. As you wait for the green beans to cook, fill another medium bowl halfway with ice water. Using tongs, remove green beans immediately (but leave boiling water right where it is) and transfer to bowl with ice water. Leave green beans there for 15–20 seconds, or just long enough to chill them completely, then remove from water and pat dry; set aside. Keep the ice water for cooking the eggs.
8. Add 4 eggs to saucepan and cook exactly 8 minutes. Transfer to ice water bath and let cool 2 minutes. Peel eggs, keeping them submerged in ice bath as you work. Pat eggs dry and transfer to cutting board.
9. Time to make your dressing: Add 1 Tbsp. mustard, 1 Tbsp. vinegar, and a pinch of sugarto bowl with shallot; season with salt and a generous amount of pepper. Whisking constantly, slowly stream in remaining 6 Tbsp. oil until you have a thick, emulsified dressing.
10. Remove platter with lettuce from fridge and drizzle with about one-third of dressing. Arrange green beans, tomatoes, and ½ cup olives over lettuce. Cut eggs in half and tuck into gaps on platter.
11. Using your hands or a fork, flake off large pieces of salmon and arrange over salad.
12. Drizzle platter with remaining dressing. Season with salt and pepper.

​Recipe and Photo from Bon Appetite