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

It's about time that childhood-favorites like the sloppy Joe got a healthy makeover. This take on a classic uses Medjool dates in its sauce to create a slightly sweet, one-of-a-kind filling served over piping-hot potatoes.

Ingredients:
1 pound ground beef
1/2 cup chopped onion
3/4 cup chopped green pepper
1 8-ounce can tomato sauce
1 tablespoon tomato paste
1-1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon salt
5 medjool dates, pitted
2/3 cup water (reserved)
Russet potatoes (one per person)

Instructions:
Brown the ground beef in a large pan over medium-high heat, and add the onion. Drain any excess grease. Reduce the heat to medium and add the green pepper, apple cider vinegar, Dijon mustard, garlic, dried parsley and salt. Mix well.

Meanwhile, in a small pot, bring 2/3 cup water to a boil, and add the dates. Boil 30 to 60 seconds, just long enough to significantly soften the dates. Remove the dates from the pot (reserving the water for later). Place the dates into a food processor or blender. Then, add tomato sauce and tomato paste. Blend well, and add to the beef mixture. Add two tablespoons of the reserved date water.

Wash and dry a russet potato. Poke the potato with a fork or knife a few times, then, microwave for 5 to 7 minutes, until potato is soft inside. Serve sloppy joe mixture on top of baked russet potato and garnish with green onions.

Image via physicalkitchness.com

Resist the temptation of eating out at your favorite Mexican restaurant, and try this flavorful recipe instead. When you opt to cook a meal yourself, you not only save calories, but you can be sure the ingredients are top-quality.

Ingredients:
Steak Seasoning:
1 tablespoon paprika
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon oregano
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Salt, to taste
1-1/2 to 2 pounds sirloin steak

Avocado Salsa:
1 avocado, peeled and diced
2 small Roma tomatoes diced
3 tablespoons cilantro freshly chopped
1/2 teaspoon minced garlic
1 teaspoon lime juice
Salt and pepper, to taste

Instructions:
Mix all of the steak seasoning together and rub on steaks about 40 minutes before grilling, covering well. Preheat grill to 400 degrees F. Grill the steaks for 8 to 10 minutes, flipping once during the grilling. Mix the salsa ingredients together in a bowl. Serve on top of the steak.

Image via tastesoflizzyt.com

Some nights just call for pizza, and if you follow this Whole30-approved recipe, you can indulge in your 'za guilt-free.

Ingredients:
4 organic russet potatoes
8 tablespoons pizza sauce
Italian beef sausage links, removed from casing and browned
30 slices pepperoni (check for no added sugar or nitrates)
Black olives (optional)
8 ounces sautéed mushrooms (optional)
Roasted garlic (optional)
Pizza seasoning or oregano
Other pizza toppings of your choice

Instructions:
Preheat oven to 400 degrees F. Line a sheet tray with parchment paper. Wash and poke holes in the potatoes, brush with coconut oil and bake for about 40 minutes or until tender. Let cool for about 10 minutes, then cut the potatoes in half and scoop out most of the inside. A cookie scoop works best for this.

Brush both sides with coconut oil again and bake face down on the sheet tray for 7 minutes. Turn over and bake 5 minutes. Fill with sauce, sausage, mushrooms, olives, garlic and pepperoni. Sprinkle some pizza seasoning or oregano on before the pepperoni if desired. Bake for 10 to 12 minutes or until pepperoni is crispy. Serve hot.

Image via jaysbakingmecrazy.com