This salad is very quick to prepare. It has a lovely, light dressing that doesn't overpower the flavors of the grapefruit or vegetables. I have chives growing in my herb garden already so I snip a few off for this salad. I suppose chopped parsley or a thinly sliced green onion would also work. Serve with Poached Chicken Breasts or poached salmon and cooked quinoa.

My mom always made homemade chicken soup using a whole chicken when I was growing up. I've never made chicken soup using a store-bought chicken broth. Once you make soup this way, you'll never want to go back. The broth is just so fresh and delicious! If you would like to use a whole chicken for this soup instead of the two chicken breasts, simply double the ingredients for the broth and the soup and use an 8 or 12-quart pot instead. Be sure to add the rice noodles to each individual bowl if you plan to have leftovers.

Goji berries are a truly remarkable superfood. Ounce for ounce goji berries contain more vitamin C than oranges, more beta-carotene than carrots, and more non-heme iron than spinach. They also contain over 20 trace minerals and 18 amino acids! These beautiful truffles contain a flavorful red filling and a rich chocolate exterior, making them a special treat for a Romantic Valentine’s Day evening.

I have to admit, we don't watch football at all and never go to Super Bowl parties! But I know many of you do, and so I wanted to share a round-up of healthy gluten-free party recipes that you can choose from for this Sunday's big game. Who is playing, I don't even know? Packers, right?

This vibrant beet-cherry-cabbage smoothie is more than just beautiful—it’s deeply nourishing and powerfully detoxifying. Rich in phytonutrients like betalains, anthocyanins, and glucosinolates, it helps support liver function, bind toxins, and calm inflammation. Whether you enjoy it as part of your morning detox ritual or a grounding afternoon snack, this smoothie delivers a refreshing boost of vitality. Use fresh or frozen cherries, and either green or red cabbage—whichever you have on hand.

Blanching kale begins to break down its tough fibers while still keeping nutrient levels intact. Blanching for only a minute or less also turns the kale a beautiful bright green color which is very attractive in a salad. This salad would be delicious served with a side of baked winter squash.

Serve a large bowl of this tasty popcorn at a holiday party. It also makes a great gift for a teacher! If you double the recipe then make it in batches. Popping one cup of popcorn will nearly fill an 8-quart stockpot!

This recipe is best served in mid-summer when tomatoes are at their peak, but can also be made in the winter using either canned tomatoes or greenhouse grown. I use greenhouse grown because I just love the flavor and texture of this sauce when made with fresh tomatoes. I have found that wild king salmon works best for a recipe like this because of its thickness. Serve the sauce and salmon over gluten-free brown rice noodles, or, for a grain-free option, serve over cooked spaghetti squash.

This savory root vegetable dish can be adjusted to the number of people you are serving. I have a large family and we like leftovers so I cook larger batches. If you are cooking only for one, two, or three, I suggest you cut this recipe in half. You can use canned or fresh tomatoes here. I like to use my frozen Roma tomatoes from my summer garden harvest! Also, make sure to cut all of your vegetables so they are about the same size, otherwise some will turn to mush while others may still be underdone at the end of cooking time.

This recipe, from my colleague, Kelly Bronzyna, is moist and delicious to the very last bite. I never dries out and is best kept in the fridge after the first day. I've made a few changes to it, mainly doubling the cinnamon in the topping and increasing the cooking time. All of her recipes take longer for me to bake. I think that might be because Kelly creates these recipes in a very dry climate at an altitude of above 5000 feet and I am at sea level in a very moist climate.

Making gluten-free gravy is so simple. No need to add butter and make a roux. I have a few tips for creating rich, flavorful pan juices from cooking a bird, whether it be a turkey or chicken. These photos use a local, pastured, organic chicken, but I cook a whole turkey the same way using a larger stainless steel roasting pan.

This recipe is very quick to prepare and a wonderful, nutrient-dense addition to your holiday meal. If you are planning on making this for your Thanksgiving meal, then have all ingredients prepared ahead of time, about 20 minutes before you are ready to sit down. The recipe takes about 12 minutes from start to finish. If you don't have slivered almonds then try using chopped pecans instead. 

Serve this thick and rich dairy-free hot cocoa on a snowy winter afternoon. Your children will love coming in from the cold to a hot cup of cocoa!

This simple cornbread recipe can be enjoyed by both gluten-eating and gluten-free folks alike. It is moist, slightly sweet, and full of that traditional cornbread flavor we have all come to know and love. If you don't have any sugar pie pumpkins on hand to make your own puree, you could, of course, use canned pumpkin or any type of winter squash, such as butternut, kabocha, or acorn!

This very easy gluten-free flatbread recipe can be made in minutes! It uses high-protein cottage cheese as the base, helping to keep blood sugar balanced and increase daily protein intake. We like to serve this for breakfast or lunch with cream cheese, fresh arugula, and smoked wild salmon!

These cookies are speckled with currants and have a hint of spice....a perfect pairing to a mug of hot apple cider on a cold starry night. I have kept the sugar to a minimum but you can add up to a ¼-cup more per batch if you feel like having a sweeter cookie. I grind my raw almonds in the dry container of my Vitamix, though a coffee grinder would work too. Make sure to grind them as finely as you can without turning them all into nut butter!

Enjoy a little slice of Autumn with this fresh, gluten-free apple pie. My favorite baking apple for pie is McIntosh. I core them and slice them as thin as possible for a perfect pie. A faster way to do this is to core them and use the slicing disc on your food processor and you'll have all the apples sliced in about 60 seconds! To grind chia seeds, use a coffee grinder or the dry container of your Vitamix.

Serve this fresh and zesty kale salad as part of a nourishing summer meal. Tabouli, a classic Middle Eastern salad, is typically made with bulgur wheat. My version uses very finely chopped fresh kale—a nutrient-dense and grain-free alternative!

This anti-inflammatory fruit salad is incredibly refreshing and hydrating on a hot summer day! Serve as an afternoon snack for your children or as part of a nourishing summer meal. Once you start adding lime zest to your fruit salads you'll be hooked! Use a fine microplane grater to zest the lime before juicing it.

Serve these simple yet incredibly flavorful chicken kebobs for an easy dinner on a hot summer evening. Other vegetables, such as zucchini, can be added to the kebobs as well! Serve with a garden salad for a balanced meal. 

Serve this nutrient-dense salad with baked wild salmon or roasted chicken for a weekday meal. It also makes a wonderful side dish for Thanksgiving!

Craving chocolate? Try these rich and chewy grain-free chocolate brownie cookies! They are made with almond flour and natural sweeteners—a healthier version of traditional double chocolate chip cookies!

I add kale to everything because it's such a nutrient dense green leafy vegetable and I grow it almost year-round in my gardens. Of course, you could add spinach, chard, broccoli leaves, or any other green you have on hand. You can also add diced zucchini, diced carrots, and whatever vegetables you like to this. I like to keep it simple, this way I can prepare it in 10 minutes or less then walk away from it while it is simmering on the stove.

This anti-inflammatory turkey breakfast hash contains about 27 grams of protein and 35 grams of complex carbohydrates per serving—a balanced ratio of key macronutrients for sustained energy throughout the day. Serve hash with sliced avocado and broccoli sprouts for additional anti-inflammatory nutrients! Add less rice to lower the carbohydrates based on your dietary needs. 

If you are looking for a healthy alternative to Halloween candy then try making your own with wholesome ingredients! I use Organic Sunbutter which is made from roasted sunflower seeds (the non-organic versions have other ingredients added). This candy can be made with other nut butters if you desire. Almond butter is particularly delicious! I have not tried peanut butter, but I bet it would work too. Adding a few dashes of vanilla would also be good. This candy can easily burn if it is not tended to or if the heat is too high, so watch it carefully.

Even though the recipe calls for two bunches of kale, once out of the oven, there isn't really that much to go around. I like to use the full teaspoon of chili flakes, which creates a medium-spiciness. Use 1/2 teaspoon for a mild spiciness. I have found that baking kale chips at any temperature over 250 degrees causes them to burn. It may take longer at a lower temp, but the flavor and crisp are worth it.

This spicy daikon-horseradish slaw pairs well with grilled chicken, burgers, or veggie burgers for a nutrient-dense summer meal! The horseradish dressing can be made with either prepared horseradish or finely grated fresh horseradish root.

These moist and spicy grain-free cupcakes are made with coconut flour and sweetened only with medjool dates. You’ll need a high-powered blender such as a Vitamix to make these. I use soft medjool dates that are not soaked first; a regular blender isn't able to puree them. Use fresh, homemade pumpkin puree or canned in this recipe. You can also use any type of winter squash puree if sugar pie pumpkins are unavailable.

This sugar-free "nice" cream is made with frozen bananas and cherries, and a hint of cardamom. You'll need a food processor to make this recipe. Serve it as soft serve ice cream right after it is made, or freeze the ice cream in a bread pan for several hours and use an ice cream scoop to serve!

Serve this light and refreshing anti-inflammatory salmon and cherry salad on a hot summer evening! I prefer to use wild king salmon in this recipe, however, coho or sockeye work as well. Fennel is a rich source of the flavonoids quercetin, apigenin, and rutin. These powerful plant chemicals act as antioxidants in the body scavenging for free radicals, protecting cell membranes and DNA against oxidative damage, and acting as an anti-histamine by stabilizing mast cells.

Serve this moist and tender gluten-free and dairy-free cherry cake as part of a summer picnic dinner! You'll need a springform pan and a cherry pitter to make this recipe. 

Sweet cherries, fresh lime, and ground cardamom all come together beautifully to create an exquisite balance of flavors. Serve this cherry compote over plain coconut yogurt (pictured here) with chopped raw pistachios. The compote can also be served over cheesecake, ice cream, or pancakes! You'll need a cherry pitter for this recipe! I recommend a cherry pitter that can handle a larger number of cherries at once. This is the one I use. Frozen cherries can be used in this recipe if fresh cherries are out of season. 

I have been making smoothies out of all of the amazing fruit and greens we have available right now. Honeycrisp apples and bartlett pears create the most delicious fruit base with lovely flowery undertones. The greens are sweet and delicious now that the weather has cooled a bit. These cold, crisp nights cause them to become sweeter. We like to create green smoothies with whatever we have on hand. I have been freezing plenty of pears and peaches to use when these fruits are out of season.

A cobbler is a fruit dessert with a sweet biscuit-like topping. I use gluten-free rolled oats as the main "flour" in the topping. I have also used quinoa flakes in place of the oats but I don't think the flavor is as good. You can substitute peaches, berries, or apples for the plums in the filling if desired. If you are using frozen fruit then be sure to let it partially thaw before using. If you don't have coconut sugar you can replace it with maple sugar, sucanat, or brown sugar.

Use this recipe to preserve your tomato harvest! You can freeze the sauce in wide-mouth quart mason jars. However, if you'd like to make a smaller batch you can cut this recipe into thirds. Use about 6 to 7 pounds of tomatoes and one large onion. I like to use a 12-quart stock pot when making this sauce. I use a food processor to mince the onions and garlic. Then I process about a third of the tomatoes in it as well. This leaves some of the tomatoes a little chunky.

I have always craved rice porridge for breakfast after all of my babies have been born, and sometimes even as a bedtime snack. Rice cereal is a perfect postpartum recipe that seems to help promote the production of breast milk that is easy on a newborn baby's newly functioning digestive system. Rice porridge can be made out of any brown rice but our favorite is Brown Jasmine Rice.

This beautiful dairy-free summer soup is made with summer squash! Use either green zucchini, yellow zucchini, or patty pan squash in this recipe. I usually use either yellow zucchini or patty pan, or a mix of the two. The soup turns a bright, beautiful yellow hue, which is very appetizing! I also prefer to use a very flavorful homemade herbed chicken stock in this soup which gives it a deep, rich flavor. You could also use vegetable stock if you are vegan.

Serve these refreshing low-sugar popsicles on a hot summer day. They are a wonderful alternative to the sugary frozen treat in the grocery store. I like to use a very ripe honeydew melon for this recipe. You could also add the juice from one to two limes for a refreshing, tart flavor.

This raw, vegan cheesecake recipe is made without any sweeteners! The mango and orange provide enough sweetness; however, if you prefer a sweeter cheesecake, you can add a few tablespoons of raw honey to the filling. Serve cheesecake for a summer dinner gathering with friends. Simply remove the cheesecake from the freezer about 20 minutes before you are ready to serve it and top with fresh flowers and berries. Pictured here are nasturtium flowers and lavender from my gardens—both edible flowers!