If you are looking for ways to add more greens into your child's diet, try this smoothie! It is a little sweeter than some of my other green smoothie recipes due to the sweet fruits; the acids from the citrus fruits also hide the bitter flavors in the greens, making it suitable for children who may be unaccustomed to the strong bitter flavors in dark leafy greens. Serve this smoothie as an afternoon snack or pack a small jar in your child's lunchbox. If you are following a low-oxalate diet, then use lacinato kale, which can also be called dino or black kale.

You don't need to be on a low-oxalate diet to enjoy these gluten-free and dairy-free cookies! They are refined-sugar-free and sweetened with only a touch of pure maple syrup. Pack a container of these cookies for a hiking or camping trip, or simply enjoy one with a mug of herbal tea after dinner.

Lacto-fermented vegetables can be made with different combinations of fresh vegetables and herbs creating a wide variety of flavor profiles. I have tried using a salt brine made up from anywhere between 1 to 2 tablespoons of sea salt per 2 cups of water and found that 2 tablespoons is too salty and slows down fermentation too much, so use anywhere between 1 and 1 ½ tablespoons. I prefer to use Redmond Real Salt for lacto-fermentation, however, sea salt or pink Himalayan salt work well too!

Serve this incredibly flavorful anti-inflammatory potato salad as part of any summer meal. It pairs well with grilled chicken, fish, or steaks! Fresh basil is a concentrated source of numerous bioactive compounds that have anti-inflammatory and antioxidant properties. Red potatoes are an antioxidant powerhouse and they're also high in potassium. These foods work synergistically in the body to reduce oxidative stress and inflammation.

These cookies are crisp on the outside and soft on the inside. They are only slightly sweet and higher in protein, making them a nutritious after school snack served along side carrot and celery sticks. You can add mini chocolate chips to some of them if desired though this will add a little bit of cane sugar. You could replace the two tablespoons of maple syrup with more banana if you don't want any sweetener.

These easy vegan and gluten-free waffles are made from blended buckwheat groats and contain no added starches or flours. They are a nutrient-dense way to start your day, as buckwheat contains numerous anti-inflammatory polyphenols (such as rutin and quercetin), as well as fiber, protein, and minerals (such as manganese and magnesium). Serve waffles with a dollop of coconut yogurt, fresh berries, and pure maple syrup. They are also delicious slathered with sunflower seed butter or almond butter for an afternoon snack!

This stew is ridiculously easy to prepare. Just add everything to your crockpot, cover, and walk away. I like to serve it over mashed potatoes with a quick cabbage slaw in the wintertime. I make the cabbage slaw by thinly slicing savoy cabbage and tossing it with roasted walnuts and a homemade red wine vinaigrette.

Serve this nourishing soup for breakfast, lunch, or dinner. You can make this on the stovetop or in your slow cooker. Although adzuki beans don't need to be soaked before cooking, I have found that when using the slow cooker you need to soak them in order for them to cook properly. Before you go to work or school in the morning, place your beans in a bowl and cover with filtered water. Then before you go to bed that night, drain the beans and place them into your slow cooker with the rest of the ingredients.

When you have a few bananas that have ripened too much, make banana bread! This recipe is moist and delicious and will satisfy any chocolate cravings! If you'd like more chocolate, add about a ½ cup of dark chocolate chips to the batter before baking.

You can make this recipe using your slow cooker on either the low or high setting. This recipe will cook quickly on high so be ready to come back to it after 3 hours. It will take about 6 ½ hours on low. During the last 30 to 60 minutes of cooking you can add diced yams, chopped kale, chopped carrots, or any other vegetable you have that needs to be used. If your digestion is weak, I suggest soaking the beans and rice overnight in filtered water, then rinsing and draining in the morning.

With only a few ingredients, this recipe can be made very quickly. Kale is great for breakfast, lunch, or dinner. I like to serve sautéed kale over cooked quinoa with two fried pastured eggs for breakfast. I usually add a whole, diced avocado to the meal too which is helpful for making rich breast milk. Serve this recipe as part of a balanced dinner.

I use a Vitamix to make this dairy-free, nut-free milk, which makes it ultra smooth and creamy.

These moist and slightly sweet muffins would be perfect to serve on Christmas morning or for a holiday family brunch. Serve them with chai tea, spice tea, or Hot Mulled Cider as an afternoon snack. They are also good served with a dollop of creamy almond butter.

This recipe uses a process called lacto-fermentation where the healthy bacteria present in the vegetables is given an environment (a salt brine) to thrive and grow. As the bacteria consume the sugars and starches in the vegetables, they produce acids which lower the pH and preserve the vegetables. Serve these probiotic-rich beets with scrambled eggs in the morning or on top of a green salad for lunch. You can use the flavorful purple brine in place of vinegar in a salad dressing; generally I use 3 tablespoons of brine to 4 tablespoons of extra virgin olive oil.

Serve these simple grilled shrimp kebobs along with a green salad and a rice pilaf for an easy, balanced weeknight meal. When purchasing shrimp, look for extra large shrimp that have been peeled and deveined.

Serve this low-oxalate and low-histamine berry peach cobbler at the end of a balanced summer meal! It is best served warm, right out of the oven.

Serve individual bowls of fruit or make a large fruit salad with these festive winter fruits....perfect for a holiday breakfast or brunch! If you are making this for your breakfast you really do need to eat a large bowl to fill up. Adding a whole, small avocado to each bowl helps with satiation. Choose whatever fruit and nuts you have on hand or follow my recipe below.

Aloo keema is a traditional North Indian curry dish made with ground meat and potatoes. Beef, lamb, or goat meat are traditionally used in this dish. Fresh or frozen peas can be added at the end of cooking time as well! Serve over basmati rice with a cucumber tomato salad on the side!

Serve this simple grain-free peach galette at the end of a nourishing summer meal! This slightly sweetened version of my grain-free pie crust recipe can be used to make several different types of fruit galettes. Try apple, blackberry, blueberry, or plum!

I know I predominantly share recipes here, but I have decided to begin sharing more than just recipes, because our health and the health of the planet is all connected in this intricate web we call life. When we purchase toys and products created from industrial plants and cheap labor in Asian countries we continue the demise of our environment and our children's, grandchildren's, and great-grandchildren's health. With the uprise in food allergies, it is clear that our immune systems are very confused and not functioning properly anymore.

It's peach season! Yellow peaches, white peaches, and nectarines are all in abundance right now. What better way to use them than in a galette? Galettes are rustic, free-form single-crust pastries with either a sweet or savory filling. They are much easier to make than pies, which require a bit more precision. This gluten-free and grain-free galette uses a slightly sweetened version of my wildly popular flakey grain-free pie crust recipe and is filled with fresh peaches that have been tossed in a small amount of maple sugar and ground nutmeg.

This salad makes a great meal prep recipe for the weekend! Divide it among six glass jars or small glass storage containers to have lunches ready to go for school or work. Other vegetables can be added such as finely chopped kale, diced bell pepper, or pitted olives.

This nutritious nut-free, vegan dressing will remind you of ranch dressing! Sunflower seeds are naturally anti-inflammatory and high in vitamin E. In fact, sunflower seeds are the best food source for vitamin E! Pair this healthy salad dressing with a large salad full of vegetables, and you'll create a nutrient-packed meal! In the wintertime I use dried herbs, but in the summertime I use whatever fresh herbs are growing in my garden. Snipped chives are particularly delicious, as well as fresh marjoram.

These gluten-free cut-out cookies are fun to make with your children during the holidays! I use a powdered coconut sugar icing, which has a rich caramel flavor. You can refer to my blog post on How to Make Powdered Coconut Sugar in order to make this icing. Use currants, raisins, sliced almonds, natural sprinkles, or anything else you can imagine to decorate them. I find the dough is best if it is refrigerated overnight. You can make the dough after your children are in bed and then bake the cookies with them in the morning.

Powdered cane sugar can be hard to replace, but you can make your own cane sugar-free version by grinding granulated coconut sugar in your Vitamix. Coconut sugar can be found at your local health food store or online. Mixed with a few teaspoons of water or non-dairy milk, powdered coconut sugar can turn into a beautiful dark-colored icing for cut-out cookies!

After roasting your holiday turkey, save the bones and skin to make a rich and nourishing stock! If your turkey carcass is still whole, you will need a large pot in order to make this. I use a 14-quart stockpot. The trick to making a good stock is to have a good balance of water to veggies and bones. You can salt it or leave it unsalted. I like to add a moderate amount of sea salt to my stocks. Some people prefer to omit the salt because it is easier to cook with this way, otherwise you might end up adding too much salt to the recipe that the stock is used in.

Serve this healthier refined sugar-free and grain-free version of a traditional favorite at your next holiday gathering! It can easily be doubled and baked in a 9x13-inch pan for larger crowds.

This flavorful cranberry sauce can be served over turkey, roasted salmon, and even on top of oatmeal for breakfast! I always use ¼ cup of coconut sugar which is just enough to sweeten it and still keep it tart. You could add more if you like.

These delicious and easy black beans can be cooked at the beginning of the week and then added to egg and vegetable scrambles, tacos, chili, or used to top brown rice for nourishing meals throughout the week! The cooked black beans can also be frozen with some of their bean cooking liquid for future use.

This salad is wonderful to make as a meal prep recipe; simply keep the dressing in a separate jar and take out portions as needed throughout the week. Other vegetables can be added to the salad depending on your diet and preferences—try adding sliced bell peppers, avocados, shredded carrots, or broccoli sprouts! Kale and cabbage are part of the cruciferous vegetable family. They ramp up the production of detoxification and antioxidant compounds at the genetic level! The fresh ginger in the dressing turns down inflammatory pathways in the body.

Use as many beets as will fit in your baking dish. Once they are cooked you can store them in your refrigerator for up to a week. Try to incorporate this superfood into your diet a few times a month!

These grain-free, almond flour chocolate muffins are excellent to make when you have garden zucchini that needs to be used up! Add about a half of a cup of dark chocolate chips to the batter for added chocolate richness! They can also be topped with a Chocolate Avocado Frosting and served as a healthy grain-free cupcake if desired.

This time of year, fruit is falling off the trees, and many people wonder how to preserve it before it goes to waste. A lot of fresh fruit ends up rotting—maybe that’s part of nature’s grand design to enrich the soil around the roots? I’m not sure. But one thing is certain, late summer is a busy time for anyone with fruit trees or berry bushes. There are a few simple methods you can use to quickly preserve the harvest. We freeze most of our fruit in an extra freezer in the garage. While this may not be the most energy-efficient method, it’s quick and easy—especially if you have extra freezer space. If you’d like to dive deeper, I wrote an entire chapter on preserving the harvest in my new cookbook, Nourishing Meals.

When I make meals like this I like to place everything out on the counter and let the children make their own plates with the ingredients they prefer most. They never add fresh tomatoes but love cucumber salsa! If you want the dressing less spicy then remove the seeds from the pepper before blending. If you want it really spicy, leave the seeds intact and just cut the stem off before blending.

This gluten-free apple-pear crisp is full of warming spices and it's sweetened with a mix of coconut sugar and maple syrup. The crispy walnut-oat topping pairs perfectly with the juicy pears and apples. Serve as a nourishing dessert with an autumn or winter meal.

Serve this refreshing sugar-free lemonade on a hot summer afternoon! My favorite combination is lemon-rosemary-ginger. I also like lime-ginger. Everyone here really likes the strawberry-lime and blueberry-lemon combinations too! You'll need five 12-ounce jam jars for this recipe. You will fill each with two tablespoons of lemon or lime juice, 5 drops stevia, and any fruit or herb additions, then fill each jar with filtered water. 

My children actually prefer cucumber salsa over fresh tomato salsa so this is what I usually make for them, though I use a small amount of diced spicy pepper instead of the radish. However, when I first made this version, they said they liked it better with the radish! Radishes and cucumbers are some of their favorite vegetables you see. I've used both daikon radish and a small bunch of red radishes so use whatever you have on hand. The spicier the radish, the better!

This quick and easy dairy- and gluten-free stovetop chicken casserole is perfect to make on nights when there isn't a lot of time to prepare a meal. I use my 3.5-Quart Cast Iron Braiser for recipes like this. The heavy-duty lid holds the steam in, allowing the rice to cook properly. Serve casserole with a simple green salad for a balanced meal.

This quick and easy one pot noodle dish is gluten- and lactose-free! It can be made in the morning before school and used as part of a healthy lunch for your child, or made as part of a simple evening meal when you don't have a lot of time to cook dinner!