Do you think you don’t like tofu? I thought that for a long time too. It doesn’t really have much of a flavor in its natural state. It has kind of a squishy, egg-like texture. No thanks. Then I had crispy tofu. And my life …

I’m not trying to complain. On the spectrum, my toddler eats really well. He’s (almost always) willing to try new foods and (usually) likes (some) things. But he’s still a toddler and still has random preferences.

Most stuffed peppers I’ve seen involve a filling of meat and rice. I like rice as much as the next person, but what if you’re eating paleo, grain-free or summoning your willpower to finish your Whole30 strong?

Chipotles are the smokiest of peppers. They are the bacon to boring ham. The backyard, charcoal-grilled burgers to stovetop cooked.

I LOVE a good falafel. And I love a good bean (is a chickpea a bean? I say yes!) But what about when you’re in the middle of Whole30 and get a falafel hankering?

Welcome to the saga where my (and your?) identity shifts from black thumb to green thumb. But not without bug bumps & fungal bruises along the way. Join us as we ever so gradually forsake the grocery store produce section for our backyard blissful bounty. …

Are you Paleo? Killing your Whole30 challenge? Just a regular guy / gal trying to up your veggie intake or go full-on sneaky parent tricking your kiddos into eating their veggies? This’ll work for all those scenarios.

Eggs benedict. The type of rich, decadent, delicious breakfast you don’t expect to be able to eat on Whole30. I don’t mean to brag, but figuring out ways to eat delicious things even on restrictive diets is kind of my specialty. Actually…I don’t know if …

This skillet is the best kind of meal. It’s humble and unassuming. You can chop the ingredients any way you want. The flavors party in your mouth. The salty and spicy balance each other perfectly. The runny egg yolks provide a built-in sauce. It comes …

Did your mom ever give you spaghetti squash as a kid and pass it off as actual spaghetti? Maybe not. Well mine did and I loved it then (usually with butter and brown sugar cause mama ain’t above a bribe) and I love it now. …

This might be the prettiest crust I’ve ever made. It kind of looks like dainty little flower petals, and I’m not going to lie to you, I’m dang proud of it.

It’s a relaxing work-night (you convince yourself), and you’re practicing your adulting by home-cheffing a dish that includes a little green green. You’re thinking local kale or sage from the garden out back, right? Thought so. You hipster. But it seems you have reached an …