Well known as a recipe to serve when entertaining, this AIP chicken marbella is easy to prepare in advance and pop in the oven when the guests arrive.
Fulfill your bowl cravings with these paleo beef barbacoa bowls. With a base of cauliflower rice and tender brisket, the flavor tops any restaurant bowl.
This gluten free spaghetti zoodle bolognese is the perfect use for your garden zucchini. Double the sauce and freeze to use with the end of summer zucchini.
This herbed quinoa salad is perfect for packing up for a day at the park or even at your desk, wishing you were spending the day outside.
Our take on the traditional Vietnamese claypot fish is accessible even if you don’t own a claypot by slowly caramelizing the sauce before adding the fish.
Make meal prep easy this week by cooking up a batch of this paleo white chicken chili. Easy to pull out of the fridge and the flavors are better tomorrow.
This paleo mustard crusted salmon replaces the typical gluten filled coating with protein filled almond flour for a healthier alternative.
Eating this gluten free strawberry crumble warm and top with a big scoop of vanilla ice cream for a fruity dessert or an indulgent breakfast.
Pizza doesn’t always have to be covered in tomato sauce and lots of meat. Try this vegetarian sweet potato, kale and goat cheese pizza for dinner!
Make this AIP compliant Thai coconut soup ahead of time to let the flavors meld together into a deliciously tangy and warm dish.
Delicate and moist, these Maryland crab cakes leave behind the processed ingredients and highlights the flavor of the crab by using just a few seasonings.
Craving sushi but looking for a vegetarian option? No need to go to a fancy restaurant – we’ve got you covered with these veggie roll ups.
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