Committing to the Whole30 program means giving up some of your favorite restaurant meals. Fortunately, there are plenty of substitutions that get so close to the real thing that you won't miss your takeout standbys, like this cauliflower fried rice dish. The texture and flavor is comparable to rice, but won't weigh you down with extra carbs. Win-win!

Ingredients:
1 tablespoon ghee or coconut oil, split in two
1 large red onion diced
4 medium carrots shredded
10 cloves garlic minced
3 bags riced or 3 heads of cauliflower, riced
1-1/2 teaspoons onion powder
3/4 teaspoon ground ginger
1-1/4 teaspoons black pepper
1-1/4 teaspoons sea salt
1/3 cup coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon fish sauce omit for vegan
8 eggs, scrambled
Fresh parsley chopped, for topping
Green onions sliced, for topping

Instructions:
Heat a large sauté pan on medium-high heat for 2 to 3 minutes. Heat up ghee add diced onions and carrot. Cook until onion looks translucent. Add garlic cloves and cook for another 30 seconds until fragrant. Add in riced cauliflower. Carefully break down the cauliflower with a wooden spoon or spatula.

Cook the rice until it looks soft and tender. This can take anywhere between 5to 7 minutes. Add the spices until well combined. Stir in coconut aminos, apple cider vinegar and fish sauce. Cook on medium-high heat until the cauliflower rice reaches your desired doneness.

Carefully stir in the scrambled eggs until everything has been well combined. Remove from the heat. Serve with your favorite protein or with eggs for breakfast.

Image via themovementmenu.com

It's time to toss out bread and tortillas for something a little greener -- literally. Lettuce wraps are an excellent vehicle for your favorite proteins and veggies. Plus, with a tasty avocado aioli on top, you won't even miss the complex carbs.

Ingredients:
For the Avocado Aioli:
1/2 avocado
2 tablespoons paleo mayonnaise
1 lime, juiced
1 clove garlic, finely minced
Salt and pepper, to taste
Water, for thinning if necessary

For the Lettuce Wraps:
1 head iceberg or butter lettuce, broken apart into lettuce cups
2 cups slow cooker chipotle pulled pork, warmed
1 avocado, sliced
Lime wedges and cilantro, for garnishing

Instructions:
Mash the avocado and then whisk in the mayo, lime juice, garlic, salt and pepper. If the aioli needs to be thinner, add a little bit of water until you can drizzle it easily. Pile the pork into the lettuce cups, top with sliced avocado, drizzle with the aioli, and top with cilantro and lime.

Image via fashionablefoods.com

It's time meatballs got an upgrade. Coconut milk lends a slightly sweet taste, while red curry paste and chili flakes add the right amount of spice. Serve over cauliflower rice for a tasty and filling meal.

Ingredients:
For the Meatballs:
1/2 cup roughly chopped carrots
1/4 red onion, chopped
2 tablespoons freeze dried cilantro
1 lime, juiced
2 tablespoons basil
1 tablespoon coconut aminos or soy sauce
1 teaspoon ground ginger
1 clove garlic
1/2 teaspoon ground cumin
1/4 teaspoon red chili flakes
1/4 teaspoon each sea salt and pepper
1 pound ground chicken

For the Sauce:
1 can coconut milk
1 teablespoon red curry paste
1 tablespoon almond butter

Instructions: Preheat oven to 400 degrees F. Place all the meatball ingredients, except for the chicken, into a high-powered blender or food processor and pulse until chopped. Add the chicken and mix well. Roll the mixture into 1-1/2-inch to 2-inch balls and place them on a lined or greased pan. Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

To make the sauce: Heat the coconut milk in a large skillet over medium heat. Add the rest of the ingredients and simmer for 10 minutes, stirring constantly. Add the meatballs to the sauce, and simmer for 2 to 3 minutes. Serve over cauliflower rice.

Image via thebewitchinkitchen.com

For a hearty soup with the right about of spice, look no further than this vibrant bisque. It's perfect for a cold night in or a healthy work lunch you can meal prep ahead of time.

Ingredients:
1 to 2 large red bell peppers
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon salt and pepper
1 shallot, chopped
6 to 8 ounces peeled shrimp (without tails)
1 tablespoon water
15 ounces light coconut milk
2 cups chicken broth
2 tablespoons tapioca or potato starch to thicken
1/2 teaspoon cayenne
1/4 teaspoon ground mustard
1 teaspoon red pepper flakes
Pinch of ground ginger
1/4 cup barbecue sauce or tangy tomato sauce (optional)
Fresh cilantro and extra spicy pepper, to garnish

Instructions:
Preheat oven to 475 degrees F. Place red peppers on a baking sheet. Roast peppers for 10 minutes, and then rotate and roast for another 5 to 10 minutes. Broil for the last 2 to 3 minutes. Remove from the oven. Cool. Remove skin from peppers and slice off the stem.

Add olive oil, garlic and shallot to a stock pot. Sauté on medium until fragrant. Add in the peeled shrimp and water. Cook on medium until shrimp are pink and opaque (about 5 to 8 minutes). Add your salt and pepper.

Remove shrimp, and place in a bowl or on a plate. Add the coconut milk, broth, seasonings and starch to the pot. Lightly simmer, and mix all together for about 5 minutes. Place liquid and roasted red pepper in blender or use an inversion hand mixer. Blend until creamy. If you want it a bit sweeter, add barbecue sauce before blending.

Add the soup back to the stock pot. Bring to a light boil. Reduce for 10 to 20 minutes. Add the shrimp, and keep warm until ready to serve. Garnish with fresh cilantro and extra peppers if desired.

Image via cottercrunch.com

Chock-full of protein and brain-boosting B-12, tuna is the perfect centerpiece for your next Whole30 meal. Dress it up with paleo mayonnaise and green onion, and serve it inside a creamy avocado for a nutrient-dense lunch.

Ingredients:
1 6-ounce can wild caught tuna or wild caught salmon
2 ripe avocados, cut in half and pitted
3 tablespoons paleo mayonnaise
4 tablespoons relish or cucumber pieces
1 green onion sliced in small rounds
Black pepper flakes, to taste

Instructions:
For the filling, combine all the ingredients (except the avocados). Fill the avocado halves with a large scoop of filling. Top with green onion and fresh thyme leaves.

Image via paleoglutenfree.com