This is a great transition recipe if you or your child are just beginning a gluten-free, casein-free diet and are accustomed to fast food versions of chicken fingers. Serve with the Honey Mustard Dressing, steamed broccoli, and homemade oven fries for a balanced meal. I use Lundberg Thin Stackers Rice Cakes. You'll need half of a box for this recipe, or 12 rice cakes.

If you have ever felt intimidated by roasting a whole turkey, try a turkey breast instead. You can make the marinade the night before and actually let the turkey breast marinate for 12 to 24 hours in the refrigerator. Then just pop it into the oven and walk away. Serve with baked potatoes, roasted winter squash, and a green salad.

These meatballs freeze amazingly well. I like to freeze them is serving sized containers to have a quick lunch ready to go when needed. Using a food processor is what helps bind these together without using eggs. I use a 14-cup sized processor but an 11-cup will work as well.

When we eat beef I make sure to only buy local, grass-fed. This type of beef is humanely raised on open pastures grazing on their natural diet of grasses instead of being fed indigestible grains. Grass-fed beef is higher in Omega-3 fatty acids, conjugated linoleic acid, and Vitamin E.

This nightshade-free meatloaf is infused with the flavors of bacon and honey-mustard. Serve with baked winter squash, and either sautéed kale or a large green salad. The egg in this recipe helps hold the meatloaf together, but the recipe can be made egg-free by omitting the egg, and still yield good results.

Serve these nutritious grain-free chicken nuggets to your children for dinner with a Honey Mustard Dressing for dipping and a green salad or steamed vegetable. Using low-glycemic almond flour, organic chicken breasts, and heat-stable coconut oil is what makes them so nutritious.

Serve these flavorful, nutrient-dense meatballs on top of a large Greek salad with dairy-free Tzatziki Sauce and roasted cauliflower.

Serve this fresh and flavorful dairy-free tzatziki sauce with Spiced Lamb Meatballs and a Greek Salad for a paleo Mediterranean-inspired meal.

This easy, flavorful roast can be used to make shredded beef tacos, quesadillas, or simply eaten with mashed yams and sautéed dark leafy greens. For tacos, serve meat with homemade tortillas, guacamole, diced white onions, chopped radishes, chopped cilantro, and shredded cabbage. Use my oven directions below to slow-cook the roast for hours, or, if you have an Instant Pot, follow those directions instead to get this recipe done in 30 minutes! 

This delicious gluten-free bread loaf is perfect for making sandwiches or for toast in the morning. The dough can also be separated into smaller portions to make individual dinner rolls.

This grain-free recipe uses a mixture of coconut flour and arrowroot to replace traditional flour in pancakes. They are easy to make and very flavorful.

Eating a hearty, high-protein breakfast rich in vegetables will help to curb cravings later in the day. You can easily reheat a piece of frittata in a small skillet filled with a few tablespoons of water, or enjoy eating it cold or at room temperature. Serve with the Shaved Fennel and Arugula Salad or a few spoonfuls of Cultured Vegetables.

Save the bones and skin from a roasted chicken to make a rich, healing stock. There is just no comparison—the flavor homemade stock is far superior to anything you could buy in a store. Using a crockpot or Instant Pot makes it incredibly easy to prepare homemade stock for soups, stews, or sauce recipes.

Making chicken soup using a whole chicken can be time consuming! Using chicken thighs instead creates a rich-flavored broth in less than half the time. Follow my Instant Pot directions below to quickly and easily create a beautiful pot of nourishing chicken soup.

Top this nourishing nightshade-free beef stew with a few spoonfuls of sauerkraut for better digestibility. Serve with a crusty sourdough gluten-free bread for a hearty meal.

Enjoy this recipe as a light summer meal. It's also perfect to make on a meal prep day to have on hand for school lunches! Just reheat in the morning and pack it in stainless steel thermoses for your children. Any type of cooked white bean will work in this recipe—try great northern beans, navy, or cannellini. I’ve also used cooked chickpeas with great results.

Serve this warming and nourishing soup with a scoop of cooked white basmati rice or brown rice . I like to use a mild-tasting pacific-caught white fish such as halibut, black cod, or rockfish. Ask your fishmonger to skin the fillets when you purchase it at the market.

If you’ve never had roasted cauliflower before, then you’re in for a real treat! My children fight over it, down to the last piece. On movie nights, try roasting a pan full of cauliflower and putting it into a bowl in lieu of popcorn—a much healthier alternative! Serve roasted cauliflower with Moroccan Sheet Pan Chicken and a simple lettuce salad with Creamy Lemon Vinaigrette for a balanced meal.

Serve these roasted fall vegetables with baked salmon and a large salad, or with a whole roasted chicken for a nourishing fall meal.

For the perfect weeknight meal serve these tasty baked fries with grass-fed burgers wrapped in lettuce leaves along with a few spoonfuls of pickled vegetables on the side. I prefer to use white-fleshed sweet potatoes for this recipe rather than the orange variety; they have a little less moisture and work better as fries.

Take advantage of the flavors of springtime with this detoxifying green salad! Dandelion greens can be found in your backyard or your local health food store near the lettuce. Top the salad with leftover baked salmon or roasted chicken if desired. Pour your favorite dressing into a small jar and dress your salad just before serving. I like to use the Citrus-Garlic Dressing, but any light dressing will work.

Pack this comforting warm grain salad in a thermos for your lunch. Quinoa is an ancient pseudo-grain—a seed related to spinach and beets that resembles a grain—originating in the Andes of South America. You can find it at your local health food store.

Use this creamy orange-flavored dressing to top just about any green salad. I like it tossed with chopped Napa cabbage, green onions, and mung bean sprouts. It's also delicious served with a fresh leaf lettuce salad with roasted beets and chopped toasted almonds.

Use this beautiful and flavorful vinaigrette to dress a simple lettuce salad. It also works well as a marinade for chicken! If fresh raspberries are out of season you can use thawed frozen raspberries instead.

Use this high-vitamin C dressing to top your favorite salad. It pairs well with grilled chicken breasts, as well as spicy greens like arugula. Try this dressing over the Spring Detox Salad along with some baked salmon for a flavorful springtime meal! This dressing will last for about 5 days in your refrigerator. Simply run the jar under hot water to thin out the olive oil before using.

Serve this dressing over a salad of crunchy romaine lettuce, avocado, black beans, and toasted pumpkin seeds. Or make a paleo taco salad with cooked ground turkey or beef with Mexican spices served over a bed of chopped romaine and sliced tomatoes and avocados.

Serve this easy chicken salad recipe inside of lettuce leaves or your favorite gluten-free or grain-free sandwich bread. For the chicken in this recipe, I like to use a leftover chicken breast from a whole organic chicken I have previously roasted. Be sure to use naturally fermented pickles, which only have a few ingredients: cucumbers, pickling spice, salt, and water—no vinegar!

This recipe can be made in a snap before you go to work in the morning. When you get home, bake some sweet potatoes and toss together a salad—you’ll have a beautiful, nourishing meal. I like to scoop the shredded barbecued chicken into a baked sweet potato for serving. It is also delicious served with homemade gluten-free hamburger buns!

This recipe is a spin on a traditional favorite, but without the dairy and wheat noodles. It’s important to use a good quality homemade stock in this recipe as most of the store-bought varieties of beef stock—even the organic brands—use caramel coloring, which can contain gluten.

If you are in need of a hearty and nutrient-dense meal to serve to your family, try this gluten-free noodle dish! This is a great way to use up leftover cooked chicken if you have some needing to be used up. Omit the boneless chicken breasts and use what you already have! Leftover turkey can also be used in this recipe.

This recipe is perfect for the days you are craving something rich, creamy, and chocolaty. You'll also love how easy this is! Everything goes into the blender and then gets chilled in small containers! Serve with fresh berries if desired.

Make this easy and nutrient-dense whole grain breakfast cereal on a busy morning using your Instant Pot. I like to make a double batch to have leftovers for the next morning. Serve with fresh berries, homemade nut milk, chopped walnuts, cinnamon, and a dash of maple syrup or coconut sugar.

Instead of an “empty calorie” chocolate candy bar, this recipe offers healthy fats and protein from the almonds, soluble fiber from the dried apricots that acts as a prebiotic to feed beneficial bacteria in your gut, and an array of powerful antioxidants in the organic bittersweet chocolate. I think of these as superfood bars. Use raw sprouted almonds for optimal digestion!

Serve these yummy gluten-free, dairy-free waffles for breakfast or pack some in your child’s lunchbox—it becomes breakfast for lunch! I like to serve these with hardboiled eggs as well as an assortment of fresh, raw veggies and fruits.

I love having simple soups like this available for my children to reheat in the morning and pack in their stainless steel thermoses. If you are vegetarian, simply replace the chicken with a few cups of cooked chickpeas or white beans; and use vegetable stock or water in place of the chicken stock.

Pesto pasta can be an easy summertime dinner or healthy lunchbox idea for your child. Add your favorite brand of chicken sausages, some leftover grilled chicken breast, or cooked turkey burger for brainpower and to maintain stable blood sugar levels. Add whatever types of vegetables you prefer to this recipe—try blanched peas, chopped cucumber, or carrot slices! Any types of gluten-free noodles can be used in this recipe.

Using tapioca paper wraps, you can create an energizing lunch using a lot of antioxidant-rich vegetables and protein-rich chicken. Serve with a peanut or almond butter dipping sauce if desired.

Roasted chickpeas are a great high-fiber and high-protein snack when you or your children are craving something salty and slightly crunchy. I suggest making a double batch whenever possible! The starches in the chickpeas help to feed beneficial bacteria in the gut....a great microbiome-building snack!

This recipe adds protein-rich sprouted chickpea flour for added flavor and nutrients (just don’t eat the batter as it won’t taste very good). If you cannot find sprouted flours then use the un-sprouted versions, which you can usually find at your local grocery store. Pack one or two of these cookies in your child’s lunchbox for a special allergen-free treat! You can purchase sprouted flours from www.HealthyFlour.com.

Pack this nutrient-dense treat in your child’s lunchbox. It’s rich in healthy fats for brainpower, sustained energy, and balanced blood sugar. If you don’t like carob powder you can substitute 2 to 4 tablespoons of organic cocoa powder instead (keep in mind that cocoa powder has a bitter edge to it compared to carob so start with a little less). Serve topped with fresh raspberries or strawberries.