Reintroduction, Day 7! Here's your chance to add in some dairy (in this case, cheese) while keeping the rest of your diet as Whole30-clean as possible. Be sure to pay attention to how you feel, then return to the Whole30 for the next 2 days. Based on how you felt, go ahead and decide how often & how much to incorporate dairy into your regular diet—if at all.

Makes 6 servings 

What you need

6 tablespoons Tessemae’s Lemon Garlic
2 tablespoons Dijon mustard
1 shallot, finely chopped
coarse salt and freshly ground black pepper
2 pounds Brussel sprouts, trimmed, halved and very thinly sliced
4 ounces sharp cheddar cheese, shredded (about 1 cup)
1 Granny Smith apple, cored and cut into ½-inch pieces
2/3 cup toasted, chopped pecans
8 ounces prosciutto, torn into thin strips
 

What you do

1. Mix together the Lemon Garlic, mustard, shallot and salt and pepper to taste. Toss Brussels sprouts with dressing and let sit for at least 30 minutes or up to 2 hours.
2. Fold in cheddar, apple, nuts and prosciutto and serve.