Either fresh or frozen blueberries work in this recipe. You can also mix it up a little and use blackberries, raspberries, or strawberries.....or a mix of all of them! Use as an alternative to maple syrup for pancakes. The berry syrup works well drizzled over homemade ice cream as well!

When you are in a hurry and need to put a nutritious meal on the table, consider poached fish! Any brand of marinara sauce works well in this recipe, just look for one that does not contain any added sugars. You can toss in some greens to the pan as well to round out the meal. Try chopped kale or spinach. The trick to keeping the salmon tender is to keep the heat low in order to produce a gentle simmer.

Serve this Paleo side dish with baked salmon or roasted chicken. It's a great way to use up all of that garden zucchini! I use a 9-inch deep dish pie plate to bake this, but any type of casserole dish would work.

This easy citrus-berry detox smoothie is full of vitamin C, anti-inflammatory flavonoids (such as anthocyanins), and detoxification compounds (such as sulforaphane from the cabbage). Drinking this smoothie for a few days in a row can begin to dampen down inflammation, giving you more energy and clarity! If you are needing a cleansing smoothie for breakfast, add a few scoops of amino acid powder, collagen peptides, or your favorite protein powder to make this smoothie into a meal. 

If you need a quick and easy anti-inflammatory meal, try this recipe! These Asian-inspired lettuce wraps are sugar-free and soy-free, and high in protein. Make a batch of the turkey filling and keep it in your fridge for quick lunches. Gently warm the turkey filling and add it to several lettuce leaves for a healthy and fast lunch or dinner.

This grain-free, starch-free, and refined-sugar-free cookie recipe is so easy to make, and it's great if you need a healthy treat to replace sugar-filled desserts. Use a good quality organic dark chocolate bar that is 55-70% cacao. If you don't have a chocolate bar, you can press several chocolate chips onto the tops of each of the cookie dough balls before baking.

This fresh salad is full of antioxidants, vitamins (especially vitamin C), and live enzymes (from the raw vegetables). It is low in fat and high in fiber. Serve it for a party or bring it to a potluck. It can also be served in lettuce leaves as a "wrap" or "taco." Serve it over cooked quinoa for a heartier meal.

Serve this delicious salad as part of a summer picnic or with a fresh green salad for an easy, light summer meal. My Herbal Vinaigrette over fresh greens would compliment this spaghetti salad very well.

The trick to making this recipe at a moment's notice is to have your freezer already stocked with chopped watermelon. Then all you need to do is toss everything into the food processor and you can have a healthy, refreshing dessert in minutes!

This gluten-free waffle recipe is full of flavor, crispy on the outside, and soft on the inside, just like a waffle should be. Waffles can be frozen and then reheated in a toaster or toaster oven for convenience. To make breakfasts even easier, plan a day to make a few batches of the dry ingredients up and store them in separate sealed containers. Place the directions and list of wet ingredients on the container.

This incredibly flavorful Mediterranean quinoa salad makes a great lunch! It can be made ahead of time and packed in small containers ready to take to school or work. It can also be served as a side dish for dinner along with baked fish or roasted chicken. Cook a large batch of Basic Chickpeas on the weekend to make this recipe!

These chicken lettuce "tacos" are a great way to use up leftover roasted chicken for a quick, nutrient-dense lunch. Keep a jar of the avocado sauce in your fridge so that you can toss together this anti-inflammatory, high-protein lunch in minutes!

Serve this chutney with a spicy lentil dal or curried vegetable dish. It is also delicious served over grilled wild salmon, roasted sweet potato, and steamed kale.

Serve these cookies along with a green smoothie for a fun after school snack for your children. One packed cup of pitted medjool dates equals about 15 dates. Other varieties of dates work just as well in this recipe.

Use this delicious dairy-free ranch recipe as a salad dressing over crispy greens topped with summer vegetables, or use it as a dip for carrot and celery sticks.This dressing is better after the flavors have had time to meld. Give it about a day and the tartness from the lemon juice will lessen. Store in the fridge for up to 10 days.

This beef stew is perfect if you are following a low-oxalate or low-histamine diet. It is both full of flavor and deeply nourishing. Lamb stew meat can replace the beef stew meat for another delicious variation.

These low-oxalate muffins are delicious hot out of the oven with a drizzle of raw honey. The recipe can easily be modified to make it suitable for the low-histamine diet as well; just follow the modification tip below the recipe.

This is one of my go-to recipes when I need a quick meal for lunch or dinner! I prefer to use wild cod in this recipe, but other types of white-fleshed fish work well too, such as halibut or haddock. The tomatoes, olive oil, and cold-water fish make for an excellent anti-inflammatory and heart-healthy meal!

This nut- and dairy-free chia pudding is so easy to make, and it's a perfect, healthy dessert to satisfy those chocolate cravings! I like to top the pudding with GT's Raw Vanilla Coconut Yogurt, fresh raspberries, and shaved dark chocolate!

Although chicken soup made from a whole chicken can take some time to cook, the end result is a richly flavored, nutrient-dense broth full of high-quality protein and vegetables. Fresh ginger and fresh turmeric flavor the broth and add powerful anti-inflammatory phytonutrients. Red potatoes and carrots provide an abundance of antioxidants. Onions, garlic, and leeks provide a rich source of thiols, which support detox pathways in the body and reduce oxidative stress. Chicken soup is medicine!

This recipe can be made ahead of time and then reheated when needed. Extras can also be frozen if needed. Use this recipe to fill corn tortillas or rice tortillas, or, one of my favorites, napa cabbage leaves! Add in brown rice, avocado, a squeeze of lime, and cherry tomato halves.

Enjoy these perfect little gluten-free and vegan scones during berry season! They are the perfect way to use up some of those freshly picked berries. You may also use frozen berries, just make sure to partially thaw them first! Replace the raspberries with fresh blackberries, black raspberries, diced fresh peaches, or blueberries if desired. With the added moisture from the berries and maple syrup I have made them into “drop” scones, a method that is much easier and quicker to prepare.

If you are planning to serve this recipe for Thanksgiving day and have a lot of cooking to do then it can be prepared a day ahead of time! Prepare the recipe up to baking, place all ingredients into the casserole dish, cover, and refrigerate. When you are ready to cook it, just pop it in the oven! Serve drizzled with homemade Cranberry Sauce. The poultry seasoning I use is a mix of these dried herbs: Basil, rosemary, sage, marjoram, thyme, and oregano.

Tart pastry crust is similar to pie crust but sweeter and more cookie-like. This recipe works for an 11-inch tart pan. Use it with your favorite tart filling recipes or fill it with my dairy-free dark chocolate tart filling recipe! Be sure to use the Superfine Flours in gluten-free pastry recipes. Regular stone-ground flours won't work here. 

This salad is a wonderful addition to a Holiday meal, and it can be prepped ahead of time! To prep this salad ahead of serving, first make the dressing and store it in a tightly sealed glass jar in the fridge. You'll need to bring it to room temp before dressing the salad as the olive oil will harden slightly in the fridge. Prep the pomegranate by removing the arils (beautiful juicy red seeds) and storing them in a covered container in the fridge. Toast the pecans, cool them, and store in a sealed container on the counter.

Fresh fennel is a powerhouse of anti-inflammatory phytonutrients such as anethole, rutin, and quercetin. Anethole, for example, works at the genetic level by down-regulating an inflammation triggering molecule called NF-kB. Fresh fennel is also a good source of vitamin C, fiber, and potassium. Enjoy this antioxidant-rich smoothie for breakfast or a late afternoon snack! 

Enjoy this phytonutrient-rich warm beverage daily! Matcha powder is made from very finely ground young green tea leaves. A high-quality matcha powder will taste sweet, not bitter. I use this ceremonial grade or latte grade matcha powder.

Serve this salmon recipe with cranberry sauce in place of turkey at your Thanksgiving table. Pictured here is wild Alaskan sockeye salmon, but king or coho work well too! Cook for about 10 minutes per inch of thickness. These thin sockeye fillets only take 8 minutes to bake!

My children love this punch, it's not too sweet and has just the right amount of cranberry zing! Serve it with a holiday meal or at a holiday party. I use organic unsweetened cranberry juice concentrate in glass jars. You can find this in the juice section from your local health food store.

This tea is great for children who may have eaten a food that doesn't agree with them, or for children with food sensitivities who ate something they have reacted to. We dilute this tea with water for our younger children. The younger they are, the more dilution. You'll have to decide the best ratio of water and tea for you. Strain tea and store in a large glass jar in the refrigerator. When ready to serve, heat in a small pot. The licorice makes this tea naturally sweet but you could add a touch of fresh honey to each cup if desired.

Spoon some of this warm sauce over slices of Vegan Pumpkin Cheesecake, Holiday Turkey, Baked Salmon, or baked winter squash for Thanksgiving or Christmas. If you do not want to use the coconut nectar or agave nectar then try frozen organic apple juice concentrate instead.

This creamy, spicy tahini dip is bold, addictive, and just the thing to wake up your veggies or grain bowls. The original recipe from the book I Am Grateful calls for ¾ cup fresh coconut milk. Since I didn’t have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the ¼ cup of white miso called for with ½ teaspoon of Herbamare (or sea salt). 

Eating raw food, especially raw vegetables and greens as part of your meal can be helpful to digest other parts of your meal. Kale is a bitter dark leafy green. Bitter foods first stimulate the production of amylase in the mouth (a starch digesting enzyme). Then, in the stomach, bitter foods stimulate the hormone gastrin that in turn stimulates the release of gastric acid.

Serve this wholesome, gluten-free dessert at your Thanksgiving or Christmas celebration. Warm up a fresh cranberry sauce just before serving for guests to spoon over their slices. Be sure to keep the cheesecake covered in the refrigerator until ready to serve. This recipe can be made up to a day ahead of time.

This hearty, nutritious hemp bread is great for making nut butter and jam sandwiches. It is also great for toast in the morning. I would suggest making a few loaves at a time, let them cool completely, slice them, and then freeze. That way you have a loaf ready to go when you need it.

This low-oxalate turkey hash is delicious served for breakfast, lunch, or dinner! Add a large handful of fresh broccoli sprouts to each serving to increase detoxification and anti-inflammatory nutrients. 

Unsweetened shredded coconut makes a great gluten-free breading for fish and chicken! The fish cooks very fast so make sure you don't overcook these; they will dry out if cooked too long. Also, have the skin cut off when you purchase the fish. It's is much easier that way! If you decide to do it yourself, just make sure your knife is very sharp.

This recipe can be made ahead of time and then reheated in a pan. To reheat add a few tablespoons of water to the pan before adding the pilaf. Sauté until warmed. For variation, try replacing the currants with chopped dried apricots and the quinoa for cooked brown basmati rice. You will need to cook 2 cups of quinoa for this recipe. It works best if your quinoa is completely cooled before using it in this recipe.

These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, cooked sugar pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too, but of course they wouldn't be vegan then!

I have had dozens of requests over the last few weeks for either a post on the products I use or specific questions on where to find a certain product. So here it is, all organized and in one place. I have added a link on the sidebar of this blog under "Essential Posts" to make finding this post a snap! Click on the links to view the product brand names and to read more about the product.