Day 2 🌱 of the March #PlantBasedWhole30 and we've got a gorgeous Recipe of the Day for you: "Chorizo" Chickpea Lettuce Wraps. This recipe was created by Whole30 Envoys Pri and Dee of @masalapaleo. It’s a flavorful dinner dish, and we recomend you double the recipe to have leftovers for breakfast or lunch the next day. Enojy! Ingredients 1 pack @abbotsbutcher "Chorizo" 1/2 cup boiled or canned chickpeas (garbanzo beans) 1/2 medium onion, chopped 2 Tbsp tomato paste Avocado Oil Lettuce leaves for serving Spice Blend 1 tsp coriander powder 1 tsp garam masala 1/2 tsp chili powder (optional) 1/2 tsp garlic powder Optional Garnish Chopped pickled onions Green onions Instructions CHOP the onions finely. HEAT a tablespoon of avocado oil in a skillet and add the chopped onions. Let the onions brown well and add the tomato paste. ADD in the @abbotsbutcher "Chorizo." Sauté it on low heat for 5 minutes, then add the spice blend. Add 1/2 a cup of water and give it a good stir. ADD the boiled/canned chickpeas and let the mixture cook for 5 more minutes, stirring occasionally. Remove from heat and let cool. ASSEMBLE the lettuce wraps: wash and pat dry a few large pieces of lettuce. Fill these with the "chorizo" and chickpea filling. Garnish with pickled onions and/or green onions. Finally, drizzle with your favorite Vegan dressing or chutney. #PlantBasedWhole30 #Whole30Approved #EasyDinner #LearnToCook #PlantBasedProtein #PlantBased #MeatlessMonday

Day One ✅ Let's do this. Welcome to Day One of the Plant-Based Whole30! Are you joining us this month? Drop a 🌱 or 💚 below if you’re in! It wouldn’t be a true Whole30 production if we didn’t go over the top with the graphics. Want to download your own set and share your commitment with the world? Use the link in our Stories. What’s on the menu today? What Plant-Based Whole30 recipes are you making? Design by @the_sonoran_soul #PlantBasedWhole30

The Plant-Based Whole30 starts TOMORROW, which means our signature prep event is TODAY! Join us for Prep for the Plant-Based Whole30, hosted by @melissau and @stephgreunke, and presented by @dailyharvest. Registration is free, simply tap the blue link in our bio and sign up. We’ll send you a link for the event, which starts this evening at 8pm EST | 5pm PT. 🌱 Is the Plant-Based Whole30 right for me? 🌱 What are some of the benefits of doing a Plant-Based Whole30? 🌱 Can I get enough protein from Plant-Based foods? If you’ve been asking these questions, join us! Melissa and Steph will walk you through everything you need to know to be successful with the program, plus address you questions live. You’ll also be the first to hear about our exciting partnership with @dailyharvest! Design by: @the_sonoran_soul

We are resuming posting today, as the March Plant-Based Whole30 starts on Tuesday and we want to share important resources to help you prepare successfully. We know many in our community are choosing to participate in the Plant-Based Whole30 as an act of self-care and we need to support them. If posts about food, health, habits, and wellness aren’t helpful to you right now, we encourage you to mute or unfollow us—whatever is best for you. You can always come back when the time is right. Our mission at Whole30 is to support your health, on your terms. That mission extends to community health and mental and emotional wellness. Thank you for hanging with us as we navigate how to best do this everyday. YOU are Whole30. To get the recipe for this Plant-Based Whole30 meal, as well as other helpful resources to support your weekend prep, watch our story today. Photograph: @ellielikes.cooking

Our Whole30 headquarters team is heartbroken over the violence and turmoil affecting innocent lives as conflict in Ukraine unfolds. We are committed to navigating the balance between providing our Whole30 community with the resources and tools you need, while also acknowledging and holding space for collective pain, grief, and suffering. In digital and social media spaces, sometimes it is unhelpful for brands to carry on with “business as usual.” We’ve determined today is one of those times, and we’ve decided to temporarily pause our content on this account and @whole30. In collaboration with the @blackgirlswhowhole30, we’re also pausing @whole30recipes content. If you need Whole30 support during this pause, our DMs are always open. And you can visit whole30.com/plant-based at any time for our robust suite of resources, recipes, and support. Thank you for your contributions to the Whole30 community, and for the inclusive, authentic, supportive space you’re building alongside us. - The Whole30 HQ team

The Plant-Based Whole30 starts next week! 🌱 There’s still time to join a Coaching group or hire a Coach for one-on-one support. Need help finding the Coach or group that’s right for you? Swipe through for details on how! Plant-Based Whole30 Certified Coaches: @wholemountainheart @emilynichols22 @fruitfullyelena @catherinedane @atthetablewitht @greggoodlander @firecracker_food_freedom @spoonsnspices @simplewholepaleo @livewellwithluke @livingdelishandnutrish @nourishedwithjessica @wholefoodforall @healthyishandhappy @wholehealthkristi @lessphiling @wholehazel @christiegilbertfitness @healthcreators @wp_wellness @ana_believehealthy @motivatemelove @whole30coachbrenda @your_highest_self_coaching

Are you asking these kinds of questions about the Plant-Based Whole30? 🌱Join us next week for a free live webinar with @melissau and @stephgreunke, presented by @dailyharvest. Tap the link in our bio to save your spot or visit w30.co/pbprep On Monday, 2/28 at 8pm Eastern, @melissau and @stephgrunke will walk you through everything you need to know about navigating a successful Plant-Based Whole30. Whether you plan to join us for our Worldwide group starting on 3/1, or you’re simply curious and want to know more about the new program, plan to join us live. Or, register to get first access to the replay. You’ll also get the inside scoop on our exciting new partnership with @dailyharvest, and hear how their tasty bowls, bakes, and soups can add ease and variety into your Plant-Based Whole30 experience.

What would you serve with this plant-based pesto? 🌱 This is a dairy-free, vegan pesto that’s good on anything—try a dollop on a tofu scramble or drizzle into a bowl of veggie soup. Photographed by @sarahsteffens_personal chef INGREDIENTS 1 cup lightly packed fresh basil leaves 1/4 cup roasted al­monds 1 tablespoon nutritional yeast 1/4 teaspoon salt 1/4 teaspoon black pepper 1 clove garlic 1/3 cup olive oil INSTRUCTIONS In a food processor, combine 1 cup lightly packed fresh basil leaves, 1/4 cup roasted al­monds, 1 tablespoon nutritional yeast, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 clove garlic. Cover and pulse until finely chopped. With the food processor running, add 1/3 cup olive oil and process until well combined and nearly smooth.

Looking for long-weekend brunch inspiration? Try this Sweet Potato Stack recipe. #PlantBasedWhole30 Photographed by  @ellielikes.cooking INGREDIENTS For the Sweet Potatoes 2 medium (4- to 5- ounces each) sweet potatoes, scrubbed & patted dry 1 teaspoon avocado oil For the Tofu Patties 1 (14- or 16-ounce) package super-firm tofu, drained, cut into 12 slices 2 tablespoons chickpea flour or almond flour 1 tablespoon nutritional yeast 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black salt 1/8 teaspoon smoked paprika 1/8 teaspoon turmeric powder 1 to 2 tablespoons olive oil For the Vegetables 2 tablespoons extra-virgin olive oil 2 cups chopped vegetables, such as sliced mushrooms, halved Brussels sprouts, chopped bell pepper, trimmed and chopped asparagus 1/2 teaspoon coarse salt 1/2 teaspoon black pepper 2 ripe avocados, halved, pitted, & thinly sliced 1/2 cup Whole30-compatible hummus INSTRUCTIONS Preheat the oven to 375°F. Make the Sweet Potatoes: Place each sweet potato in a square of aluminum foil. Lightly drizzle each potato with 1/2 teaspoon oil & rub to lightly coat. Prick the potatoes with a fork; wrap in the foil. Place on a rimmed baking pan. Bake until very soft and a knife is easily inserted in center, 35 to 45 minutes. Make the tofu: In a shallow bowl or pie plate, stir together the flour, nutritional yeast, onion powder, garlic powder, salt, smoked paprika, and turmeric. Thoroughly coat tofu slices in coating on all sides. In an extra-large nonstick skillet, heat 1 tablespoon avocado oil over medium heat. Add the tofu pieces, in batches, and cook until golden, 3 to 4 minutes on each side. Make the vegetables: In a large skillet, heat 2 tablespoons oil over medium heat. Add the vegetables to the oil & cook, stirring often, until just tender, 5 to 6 minutes. Season with salt & black pepper. Slice sweet potatoes in half lengthwise. Place one half, cut-side up, on a serving plate. Spread with the hummus. Top with some of the avocado slices, then a tofu patty. Spoon the vegetables around each stack. Pass remaining tofu egg patties.

Looking for a plant-based protein? @abbotsbutcher “Chorizo” & Ground “Beef” are now #Whole30Approved. Try this recipe for Veggie Pie with Mashed Potatoes! Photographed by @sophisticatedcaveman INGREDIENTS For the Filling 2 TBS extra-virgin olive oil 1 package @abbotsbutcher Ground “Beef” 1 C sliced mushrooms 1/2 C chopped carrots 1/2 C chopped celery 2 TBS compatible tomato paste 2 TBS compatible Dijon mustard 1 TBS coconut aminos 1 tsp chopped rosemary 1 tsp chopped thyme 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 1 C compatible vegetable broth 1 TBS arrowroot powder For the Mashed Potatoes 1 1/2 lbs Yukon gold potatoes, peeled and halved 1 1/2 tsp coarse salt 2 TBS olive oil 1/4 C compatible plant-based milk 2 sage leaves 2 thyme sprigs 1/3 C compatible plant-based yogurt or Sour Cream 1/2 tsp black pepper 1 to 2 TBS chopped chives INSTRUCTIONS Make the Filling: Preheat oven to 400°F. In a 10-inch cast-iron skillet, heat the oil over medium heat. Add the ground “beef,” carrots, mushrooms, & celery. Cook until vegetables are crisp-tender & “beef” is heated through, about 4 minutes. Add tomato paste, mustard, coconut aminos, rosemary, thyme, onion powder, garlic powder, salt, & black pepper; stir to combine. In a 1 C glass measure or small bowl, whisk together 1/2 C of the broth & the arrowroot powder until well combined. Add remaining 1/2 C broth. Add broth mixture to the skillet & cook, stirring constantly, until thickened. Make Mashed Potatoes: In a large saucepan or pot, place potatoes, 1 tsp of the salt, & water to cover. Bring to a boil over high heat; reduce the heat & simmer, covered, until potatoes are tender, 10 to 15 minutes. Drain the potatoes. Add the oil to the potatoes, & coarsely mash with a potato masher. In a small saucepan, heat the milk & fresh herbs over medium heat just until warm and fragrant. Remove herbs from milk; add to the potatoes along with the sour cream, remaining 1/2 tsp salt, & black pepper. Mash until the potatoes are smooth. Spoon the mashed potatoes onto the hot filling. Bake until the filling is bubbly & mashed potatoes are heated through, 10-15 minutes. Sprinkle with chives.

Plant-Based Ranch Dressing 🌱 Perfect for drizzling and dipping your Plant-Based Whole30 meals. This recipe uses plant-based Mayo as the base—we’ll post a recipe for that in our Story. Photographed by @sarahsteffens_personalchef INGREDIENTS 1 cup Whole30 Plant-Based Mayo 1/2 cup Whole30 compatible canned ,full-fat coconut milk 1 small clove garlic ,minced 1 tbsp finely chopped fresh dill 1 tbsp finely chopped chives 2 tsp fresh lemon juice 1/2 tsp onion powder 1/4tsp black pepper INSTRUCTIONS In a medium bowl, whisk together 1 cup Whole30 Plant-Based mayonnaise, 1/2 cup Whole30-compatible canned, full-fat coconut milk (stir before measuring), 1 small clove garlic, minced, 1 tablespoon finely chopped fresh dill, 1 tablespoon finely chopped chives, 2 teaspoon fresh lemon juice, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Cover with plastic wrap and refrigerate for 1 hour.

The first-ever Worldwide Plant-Based Whole30 starts in March—are you in? Join us for this free kick-off event on February 28. @melissau and @stephgreunke are hosting the Prep for Your Plant-Based Whole30 webinar, presented by @dailyharvest. Melissa and Steph will walk you through everything you need to know about this new protocol—who it’s for, how it’s different, what it looks like, and how to complete the program—address all of your questions, and help you prepare for a successful Plant-Based Whole30. Whether you are joining us for the Worldwide Plant-Based Whole30 starting on March 1, or simply want to learn more about the protocol, register from the link in our Story to save your spot. You’ll also be the first to learn about our exciting partnership with @dailyharvest. Their bowls, bakes, and soups are delicious and convenient, adding ease, variety, and effortless nutrition to your Plant-Based Whole30 meals. Can’t join us on Feburary 28? Register anyway, and we’ll send you a link to the replay so you can watch and re-watch at your convenience. Tap the link in bio to register! 🌱 #PlantBasedWhole30