Making your own lacto-fermented hot sauce is a wonderful way to naturally preserve your hot pepper garden harvest! Once fermented, the hot sauce should last for about 9 to 12 months in your refrigerator. Use this tangy and spicy hot sauce to top scrambled eggs, stir-fries, soups, and all types of Thai food! Each time you use it, you are consuming a wide variety of beneficial bacteria that help to promote gut health. I make a few gallons each year after I harvest all of the peppers growing in my garden. The sweet red bell peppers balance out the spiciness in the hot peppers to make the sauce tolerable and enjoyable—not just all spice! Each batch I make is a little bit different, depending on how many bell peppers I include and which variety of hot chili pepper I use most.

Did you know that buckwheat isn’t technically a grain, but a fruit seed? Despite being commonly grouped with cereal grains due to its similar culinary uses, buckwheat belongs to a completely different botanical family. It’s naturally gluten-free, nutrient-dense, and incredibly versatile—making it a favorite ingredient in whole foods and allergen-friendly kitchens. For over two decades, I’ve used raw, freshly ground buckwheat flour in my gluten-free baking recipes. It’s one of the secret ingredients that gives my baked goods their unique texture, mild flavor, and nutrient boost.

Elimination diet cookies made from plantains! You'll love these chewy spice cookies if you are following our Elimination Diet or another special diet such as an autoimmune diet, gluten-free diet, paleo diet, or vegan diet! They are also a perfect treat to introduce to older babies and toddlers. Once your baby is okay chewing soft foods then try making these cookies.

I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.

If you have children and are in need of some inspiration on getting them to love their veggies, then this kid-friendly recipe is for you. I'm visiting my family in Wisconsin now. My children love to play with my brother's four children who are all in a similar age range as my children.

It's summer! Time to break out the ice cream maker and whip up some dairy-free ice cream—plus, it's cherry season right now. This coconut-milk-based ice cream is a perfect way to indulge in both antioxidant-rich cherries and dark chocolate.

If you're navigating an elimination diet and looking for simple, satisfying meals the whole family will love, these garlic-herb turkey burgers are a staple worth keeping on repeat. They're quick to prepare, deeply nourishing, and easy to pair with a variety of vegetables for a balanced, anti-inflammatory meal. I often make turkey burgers once a week—especially during warmer months when lighter, grill-friendly meals feel just right. We love wrapping them in crisp lettuce leaves or tender napa cabbage instead of buns.

Frittatas are just about one of the easiest, nutrient-dense meals you can make....and they can be whipped up in minutes! Serve a frittata for breakfast, lunch, or dinner. I frequently make frittatas to use up the odd bits of leftovers or random veggies in the fridge. I love using leftover salmon and roasted potatoes in a frittata. Green onions, chives, sausages, red bell peppers, yellow or red onions, olives, zucchini, basil, and broccoli are also wonderful ingredients to add to your frittata!

Yay for gluten-free carrot cake muffins! I call these healthy little treats muffins, but once frosted they sure seem like cupcakes to me. They are packed full of carrot-goodness, as well as being very moist and light, even without the eggs. What a perfect treat for Mother's day or a Springtime gathering!

Are you in the process of removing dairy from your diet and searching for a rich, creamy alternative to swirl into your morning beverage? This simple cashew-based creamer might be just what your body and taste buds have been craving. While I don’t personally drink coffee, I love adding this luscious cashew creamer to my turmeric-ginger spice tea, dandelion root chai, roasted dandelion root tea, and matcha lattes. It blends beautifully into warm drinks without overpowering them—unlike coconut milk or cream, which can sometimes have too strong a flavor for delicate herbal beverages.