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Vegetarian

Summer Tomato Gazpacho
Plant-Based Whole30VeganVegetarianWhole30

Summer Tomato Gazpacho

by Reed Dunn

It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that won’t require you to heat up any pots, pans or the oven.

This Summer Tomato Gazpacho is a chilled soup that’s both Whole30 and Plant-Based Whole30 friendly, and it’s packed with flavor from garden-fresh ingredients that are in peak season right now. If you want to kick it up a notch, you can garnish the gazpacho with a couple of spoonfuls of this Shirazi Salad.

Summer Tomato Gazpacho

Summer Tomato Gazpacho

It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1½ pounds ripe tomatoes (about 4 large tomatoes)
  • ½ English cucumber
  • 1 red bell pepper
  • ¼ red onion
  • 1 jalapeño pepper*
  • 1 clove garlic
  • 10 to 12 fresh basil leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • Shirazi salad to garnish, optional

Instructions

Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.

Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.

Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional).

*Note: Only use half of the jalapeño pepper to start, if you’re concerned about the spice level.

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Pimento Cheese Spread
AppetizersVegetarian

Pimento Cheese Spread

by Reed Dunn

There’s a little jar of pimento cheese spread that I grew up eating. It’s one that’s still available on grocery store shelves, and my family ate it on crackers and used it to fill celery sticks, especially during holidays and special occasions. The ingredient list, as with many shelf-stable foods, has some unnecessary additives … so I set out to make my own recipe.

My version of Pimento Cheese Spread is a 5-ingredient throwback to my childhood, and it’s a dipper’s delight when paired with crackers, vegetables or even spread between two slices of toast for the Pimento Cheese Sandwich of your dreams. You can even spread it into a tortilla and make tortilla roll-up appetizers in a snap.

Pimento Cheese Spread

Pimento Cheese Spread

There’s a little jar of pimento cheese spread that I grew up eating. It’s one that’s still available on grocery store shelves, and my family ate it on crackers and… Print This
Serves: 8 to 10 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 8-ounce package cream cheese, softened
  • 8-ounce block medium cheddar cheese, shredded
  • 4-ounce jar diced pimento, drained
  • 2 tablespoons mayonnaise
  • 1½ teaspoons cracked black pepper

Instructions

Add ingredients to the bowl of a food processor and pulse until incorporated, stopping to scrape down the sides as needed. Cover and refrigerate until ready to serve.

Recipe Tips:
— Don’t use pre-shredded cheddar cheese. The cellulose in pre-shredded cheese will affect the overall flavor in a negative way.
— Use the shredding blade of your food processor to easily shred cheddar, then change to S-shaped blade to put dip together.
— For a chunkier dip, reserve half of the shredded cheddar and fold it into the dip after everything has been incorporated.

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Easy Spinach Stuffed Shells
Vegetarian

Easy Spinach Stuffed Shells

by Reed Dunn

There’s always room for an easy weeknight dinner, especially when it’s as comforting as this baked pasta. Easy Spinach Stuffed Shells is a great vegetarian option for Meatless Monday or any night of the week. It’s filled with nutrient-rich spinach and plenty of cheesy goodness to give you plenty of comfort.

Pair this with a simple side salad or a crusty loaf of bread to make it a full meal.

You can even put this dish together in advance, refrigerate it up to 24 hours in advance, and pop it into the preheated oven to bake. Just add an extra 5 to 10 minutes to the baking time to ensure it’s warmed and cooked all the way through.

Easy Spinach Stuffed Shells

Easy Spinach Stuffed Shells

There’s always room for an easy weeknight dinner, especially when it’s as comforting as this baked pasta. Easy Spinach Stuffed Shells is a great vegetarian option for Meatless Monday or… Print This
Serves: 4 to 5 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 20 to 24 Conchiglioni (large pasta shells)
  • 15 ounces ricotta cheese
  • 1 cup skim-milk mozzarella cheese, shredded
  • ½ cup parmesan cheese, fresh grated (plus more for serving)
  • 1 egg
  • 1 to 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 5 cups fresh baby spinach, packed
  • ¼ cup fresh basil, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 jar (24 ounces) marinara or pasta sauce

Instructions

Preheat oven to 350 degrees F. Prepare pasta shells according to package directions. Drain, rinse and set aside.

Meanwhile, add olive oil to a large skillet heated to medium-high. Once oil is hot, add minced garlic and baby spinach. Stir and cook until spinach is wilted down, about 3 to 5 minutes. Remove from heat.

In a large bowl, add ricotta, mozzarella and parmesan cheeses with one egg. Stir together until combined. Add fresh basil, salt and pepper, along with slightly cooled spinach mixture. Stir and set aside.

Spread half of the pasta sauce evenly into an oven-safe dish. Use a spoon to generously scoop cheese and spinach mixture into shells, placing each into the sauce with the stuffed side facing up. Continue filling shells and nestle them into the baking dish, until it is filled.

Spoon the remaining pasta sauce onto the stuffed shells, filling in extra spaces between the shells. Cover the dish with aluminum foil and place on middle rack of the preheated oven for 25 to 30 minutes.

Remove the foil and cook for an additional 15 to 20 minutes, until sauce begins to bubble. Take the dish out of the oven, shred fresh parmesan onto the top of the shells (optional) and let rest for 5 minutes before serving.

 

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Strawberry & Watermelon Arugula Salad
Vegetarian

Strawberry & Watermelon Arugula Salad

by Reed Dunn

Introducing the summer salad mashup you didn’t know you needed — until now. Strawberry Arugula Salad and Watermelon Feta Salad come together with the same Balsamic Vinaigrette for a fresh-and-fruity combination you’re going to love.

Like many salads, this one is extremely flexible. Swap the arugula for baby spinach. Use toasted almonds instead of pine nuts. Skip the cheese for a Whole30-friendly version.

Strawberry & Watermelon Arugula Salad

Strawberry & Watermelon Salad

Introducing the summer salad mashup you didn’t know you needed — until now. Strawberry Arugula Salad and Watermelon Feta Salad come together with the same Balsamic Vinaigrette for a fresh-and-fruity… Print This
Serves: 4 to 6 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 5 cups arugula
  • 2 cups watermelon, cubed
  • 2 cups strawberries, sliced
  • 1 shallot, thinly sliced
  • ½ cup fresh basil, chopped
  • ⅓ cup fresh mint, chopped
  • ½ to 1 cup feta cheese, crumbled
  • ¼ cup pine nuts, toasted
  • Lime & cracked black pepper (for garnish)
  • For the vinaigrette:
  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

Add vinaigrette ingredients to a medium bowl and whisk together until emulsified. Set aside.

In a large bowl, add arugula, watermelon, strawberries and shallot into a large bowl. Add half of the dressing and toss to combine. Sprinkle in chopped basil and mint, feta cheese and pine nuts, and gently combine.

Transfer to a serving bowl, drizzle on remaining dressing, as desired. Add a few extra grinds of cracked black pepper and zest a lime over the top to garnish. Serve immediately.

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Sweet Potato Fries with Pesto Aioli
AppetizersVegetarianWhole30

Sweet Potato Fries with Pesto Aioli

by Reed Dunn

These Sweet Potato Fries have a spicy kick, and the creaminess of a Pesto Aioli is the perfect one-two punch of flavor. It’s also the most obvious of flavor combinations for this blog, and it’s one I’ve made for years.

The oven-baked fries are a great appetizer or party snack on their own, or you can pair them with your favorite burger or sandwich to complete a weeknight meal. The fries get nice and crispy on the outside and carry that crunch for scooping up plenty of Pesto Aioli.

Of course you could make these in the air fryer, if that’s your thing. But there’s just something about lining up the individual fries in perfect order on large baking sheets that’s so satisfying.

Sweet Potato Fries with Pesto Aioli

Sweet Potato Fries with Pesto Aioli

These Sweet Potato Fries have a spicy kick, and the creaminess of a Pesto Aioli is the perfect one-two punch of flavor. It’s also the most obvious of flavor combinations… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 pounds sweet potatoes (about 2 large potatoes)
  • 2 tablespoons olive oil
  • 1 to 1½ teaspoons kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • For the aioli:
  • ¼ cup prepared pesto
  • ¾ cup mayonnaise
  • ½ lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon whole grain mustard

Instructions

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.

Wash potatoes, leaving skins on. Cut into ¼-inch thick slices, about 3 to 4 inches long. Add cut potatoes to a large bowl.

In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, onion powder and black pepper.

Add 2 tablespoons olive oil and the spice blend to the potatoes and toss until everything is evenly coated. Layer potatoes onto parchment-lined baking sheets, ensuring they are in a single layer.

Place in pre-heated oven for 20 minutes. Use tongs to flip each fry and return to oven, swapping pans to opposite racks.

Turn heat up to 425 degrees and bake for another 30 to 35 minutes, until fries are crispy. Check midway through and rotate pans, as needed.

For the aioli: Mix all ingredients into a medium bowl and whisk together until creamy. Scoop into a serving bowl and serve on a platter with fries.

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Sautéed Pearls & Peas
Plant-Based Whole30VegetarianWhole30

Sautéed Pearls & Peas

by Reed Dunn

I can’t stress enough the importance of a well-stocked freezer — especially when you’re looking to set yourself up for success during Whole30. This simple, spring side dish has a short ingredient list and calls in some superstars from the depths of your freezer.

Sautéed Pearls & Peas is a 10-minute side dish that can be made in a pinch, as long as you have bags of pearl onions and peas on hand.

Sautéed Pearls & Peas

Sautéed Pearls & Peas

I can’t stress enough the importance of a well-stocked freezer — especially when you’re looking to set yourself up for success during Whole30. This simple, spring side dish has a… Print This
Serves: 4 to 6 Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 tablespoons ghee (I use @fourthandheart)
  • 1 bag (12-ounce) pearl onions, frozen
  • 1 bag (16-ounce) peas, frozen
  • 3 cloves garlic, grated
  • ½ cup vegetable broth
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Lemon and fresh dill (optional)

Instructions

In a large skillet with, melt ghee over medium heat. Add in frozen pearl onions and put a lid on the pan for water to release. Sauté onions for 3 minutes to add a bit of brown on one side.

Carefully remove lid and add in grated garlic, ½ cup vegetable broth and frozen peas. Put lid on pan and bring to a slow simmer. Cook for about 4 to 6 minutes, until peas are cooked through.

Season with salt and pepper, taste and serve. Optional: Garnish with zest of lemon and fresh dill. Chopped fresh mint would also work well with this dish.

Notes

For Plant-Based Whole30, substitute ghee with olive oil.

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Spring Pesto & Potato Salad
Plant-Based Whole30VeganVegetarianWhole30

Spring Pesto & Potato Salad

by Reed Dunn

In all of the years I’ve been developing recipes and creating healthy, Whole30 meals, there are very few times when I include pesto AND potatoes in a recipe. But this one was worth the wait.

Perfect for a weekend brunch or to prep ahead for the week, this Spring Pesto & Potato Salad is a healthy, delicious side dish you’re going to want to save. You can use my Dairy-Free Pesto recipe, or whatever store-bought variation you choose. Just make sure to read the label, if you’re keeping things Whole30 friendly.

This recipe is a cinch to make, and it can go from side dish to main with the addition of some sliced hard-boiled eggs.

Spring Pesto & Potato Salad

Spring Pesto & Potato Salad

In all of the years I’ve been developing recipes and creating healthy, Whole30 meals, there are very few times when I include pesto AND potatoes in a recipe. But this… Print This
Serves: 6-8 Prep Time: Cooking Time:
Rating: 4.4/5
( 7 voted )

Ingredients

  • 1½ pounds fingerling or other small potatoes, cut into ½-inch pieces
  • 
1 cup frozen peas, thawed

  • ⅓ cup red onion, diced

  • 1 lemon
  • 
¾ cup prepared dairy-free basil pesto
  • 
Kosher salt
  • 
Black pepper

  • Toasted pine nuts (optional)
  • 
Fresh basil (optional)

Instructions

Add sliced potatoes to a medium pot and cover with water. Bring to a boil, season water with kosher salt and cook for about 7 to 8 minutes, until potatoes are fork tender. Add in frozen peas and cook for another 3 to 5 minutes, until potatoes are completely cooked.

Drain potatoes and peas and add to a large bowl with diced red onion, pesto and ¾ teaspoon salt and ¼ teaspoon black pepper. Zest lemon into the bowl, and juice half of the lemon into the salad. Stir to combine and garnish with toasted pine nuts and fresh basil, as desired.

Serve at room temperature or chill. Store leftovers in air-tight container, refrigerated, for up to 5 days.

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Hashbrown Crusted Asparagus & Mushroom Quiche
BreakfastBrunchHolidayVegetarian

Hashbrown Crusted Asparagus & Mushroom Quiche

by Reed Dunn

Weekend brunch — two of my favorite words to put together. There are few things in life more enjoyable than gathering friends for a little daytime cocktail and a bite of brunch. This Hashbrown Crusted Asparagus & Mushroom Quiche is coming just in time to wow your friends this weekend at Easter brunch.

I skipped the traditional crust and used some grated russet potatoes as the base for a crispy, gluten-free option that wraps the quiche filling like an Easter basket.

While I went with an asparagus and mushroom combo to highlight the best ingredients available at the moment, you could easily swap in whatever veggies you prefer … spinach and artichoke, perhaps? Just be sure to cook out any excess water before adding to your egg mixture, or you might end up with a soupy quiche that just won’t set.

Hashbrown Crusted Asparagus & Mushroom Quiche

Hashbrown Crusted Asparagus & Mushroom Quiche

Weekend brunch — two of my favorite words to put together. There are few things in life more enjoyable than gathering friends for a little daytime cocktail and a bite… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • For the crust:
  • 2 russet potatoes, washed and shredded (about 4 cups)
  • 1 egg, whisked
  • 2 tablespoons ghee, melted
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For the filling:
  • 7 eggs
  • ½ cup milk
  • 8 ounces Monterey Jack cheese, shredded
  • 2 tablespoons ghee
  • 1 cup onion, diced
  • ½ red bell pepper, diced
  • 2 cups mushrooms, sliced
  • 8 stalks asparagus, sliced in half and cut into 3-inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

Preheat oven to 425 degrees F.

Squeeze excess water from shredded potatoes and add to a medium bowl with egg, ghee, garlic powder, salt and pepper. Stir to combine. Grease a 9-inch spring form pan and add in hash brown mixture, pressing against the bottom and up the sides to form an even layer. Make sure there are no gaps or holes, so the quiche doesn’t leak.

Bake crust for 20 to 25 minutes, until potatoes start to get crisp. Remove from oven and reduce heat to 375 degrees.

In a large bowl, whisk together eggs and milk. Stir in the shredded cheese, and set aside.

Add remaining 2 tablespoons ghee to a skillet over medium-high heat. Add chopped onion and red pepper and cook for 5 to 7 minutes, until onions get translucent.

Add mushrooms to the skillet and cook for an additional 5 minutes, until onions begin to release their liquid. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir in cut asparagus and continue cooking for 3 to 4 minutes.

Stir cooked vegetables into egg mixture and stir. Pour into the prepared hash brown crust and return to the oven to bake for about 40 minutes, until quiche is set.

Let cool for 10 to 15 minutes, remove from pan and slice to serve.

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Plant-Based “Beef” & Potato Skillet
Plant-Based Whole30VeganVegetarian

Plant-Based “Beef” & Potato Skillet

by Reed Dunn

One-skillet meals and sheet pan dinners are always a hit, and this Plant-Based “Beef” & Potato Skillet is creeping up to the top of my list of personal favorites. It’s ideal for meal prepping ahead of a busy week or pulling together as a go-to for Meatless Monday or any night during a Plant-Based Whole30.

I developed this from on-hand ingredients, and it’s so flexible. You could add whatever additional veggie boost you have on hand and top it with sliced avocado, salsa or whatever toppings you choose. Not doing a Plant-Based Whole30? Scoop some into a warm tortilla for a healthy burrito on the go.

Plant-Based “Beef” & Potato Skillet

Plant-Based

One-skillet meals and sheet pan dinners are always a hit, and this Plant-Based “Beef” & Potato Skillet is creeping up to the top of my list of personal favorites. It’s… Print This
Serves: 3 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 package (10 ounce) Abbot’s Butcher Ground “Beef”
  • 2 teaspoons ground cumin
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 russet potato, diced into ½-inch cubes
  • ½ teaspoon garlic powder
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 2 cups fresh baby spinach
  • Green onions, sliced (optional)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Crumble in Ground “Beef” and season with 2 teaspoons ground cumin and a pinch of salt and pepper. Cook for 8 to 10 minutes, until browned. Remove from pan and set aside.

Add another 1 tablespoon olive oil to the skillet with diced potato, a pinch of salt and pepper and ½ teaspoon garlic powder. Cook on medium heat, flipping potatoes occasionally, for about 15 minutes. Use a slotted spoon to remove potatoes and set aside with “beef” mixture.

Add final tablespoon olive oil to the skillet along with diced onion, bell pepper and poblano. Cook for 5 to 7 minutes, until onions are translucent. Season with last bit of salt and pepper, and add spinach to the pan. Cook until wilted.

Add cooked “beef” and potatoes back to the skillet and heat until warmed through. Serve with sliced green onions (optional) and your favorite Whole30 compatible sauce.

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Portobello Mushroom Fajitas with Spiced Black Beans
Plant-Based Whole30VeganVegetarian

Portobello Mushroom Fajitas with Spiced Black Beans

by Reed Dunn

Whether you’re looking for an easy weeknight meal or a plant-based fiesta, these Portobello Mushroom Fajitas with a side of Spiced Black Beans are the perfect solution to feed you and your hungry friends and family.

Hearty portobello mushrooms hold up so well and add the meaty bite, while protein-packed black beans round out the plate to complete the meal. This is a great last-minute dinner to turn to if you’re doing a Plant-Based Whole30, or if you’re just looking to cut back on traditionally calorie-heavy Mexican food without sacrificing on flavor.

My easy Taco and Fajita Spice Blend is always on hand in my pantry, so I don’t have to worry about pulling down various spices to season the mushrooms, peppers and onions.

Portobello Mushroom Fajitas with Spiced Black Beans

Portobello Mushroom Fajitas with Spiced Black Beans

Whether you’re looking for an easy weeknight meal or a plant-based fiesta, these Portobello Mushroom Fajitas with a side of Spiced Black Beans are the perfect solution to feed you… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 4 voted )

Ingredients

  • For the fajitas:
  • 4 large portobello mushroom caps, cleaned and sliced into ½-inch strips
  • 3 bell peppers, various colors, sliced
  • 1 large red onion, sliced
  • ¼ cup olive oil, divided
  • 3 tablespoons fajita spice mix, divided
  • 1 lime, juiced
  • For the black beans:
  • 1 tablespoon olive oil
  • ½ cup red onion, diced
  • 1 poblano pepper, diced
  • ½ jalapeno, diced with seeds and ribs removed
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 cup vegetable broth
  • ½ lime

Instructions

Preheat oven to 450 degrees F and line two large baking sheets with foil.

Mix together 3 tablespoons olive oil, 2 tablespoons fajita spice mix and juice of 1 lime in a large bowl. Add sliced mushrooms and toss to coat. Let marinade for 10 to 15 minutes, tossing occasionally.

Once marinated, divide mushrooms between two baking sheets. Add sliced peppers and onions to the marinade bowl with 1 tablespoon olive oil and 1 tablespoon fajita spice. Toss to combine and divide among sheet pans with mushrooms, spreading to a single layer.

Roast for 25 minutes, rotating pans halfway through.

Meanwhile, prepare the black beans by heating 1 tablespoon olive oil in a medium pot. Add Diced red onion, poblano and jalapeno and cook on medium-high heat for about 5 minutes.

Add minced garlic and spices, cooking 1 more minute. Add in black beans and broth, stirring and bringing to a boil. Once boiling, reduce heat to medium and continue cooking until liquid is cooked off, about 15 minutes.

Squeeze juice of ½ lime into beans and serve with Portobello Mushroom Fajitas and Whole30 compatible toppings of your choice – sliced avocado, sliced jalapenos, fresh cilantro and lime wedges.

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