This cumin-roasted sheet pan chicken and spicy cilantro-yogurt sauce is so incredibly flavorful that it is hard to stop eating! Serve over a bed of baby arugula for an easy, nourishing dinner.

These keto pumpkin spice muffins make the perfect dessert or side dish! They are delicious spread with butter hot out of the oven, or can be served with a bowl of soup on a chilly evening.

These rolls are best served the same day they are made. Top them with dairy-free cream cheese frosting for pure decadence! If you don't have millet flour on hand you can substitute it with brown rice flour.

Fresh herbs are a concentrated source of anti-inflammatory phytonutrients. This green goddess sauce is packed with fresh herbs and is so incredibly flavorful! Use it to top Baked Chicken Breasts, Baked Potatoes, Rice, or chopped romaine lettuce.

Many of us grew up starting the day with a bowl of cold breakfast cereal and cow’s milk. But when we step back, it’s clear that this is a fairly recent tradition in human history. Cold breakfast cereals—whether conventional or organic—are not the nourishing foundation our bodies need each morning. Even the “natural” or organic boxed varieties are still highly processed, lacking in the nutrient density and balance that truly fuel our day. The good news is, there are far healthier options that can support steady energy, balanced moods, and optimal brain function and growth. The key is choosing whole, organic foods that your body recognizes and thrives on. There’s no one-size-fits-all approach—what works for you may shift daily, weekly, or even seasonally. The most important thing is to keep experimenting and noticing how your body feels when you start the day with real nourishment.

Serve this sweet and spicy slaw with roasted chicken or barbecued beans for a balanced, nourishing meal. The sweet apples complement the spicy peppers in this light and refreshing cabbage slaw. The creamy cottage cheese-cilantro dressing adds protein, phytonutrients, and a burst of bright flavors!

Roasting vegetables brings out their sweetness and depth of flavors. Serve this simple roasted vegetable side dish with your favorite meat, fish, or vegetarian main dish. Sprinkle fresh herbs over the vegetables just before serving! Thyme, parsley, cilantro, and rosemary all work well!

Ginger, kale, and cabbage all contain potent anti-inflammatory and detoxification compounds that can calm the gut, up-regulate genes that turn down inflammatory pathways, and increase antioxidant enzymes. Serve this smoothie as an afternoon snack or for breakfast with a few scoops of your favorite amino acid powder.

This recipe is very versatile. Don't like cranberries? Substitute blueberries or sliced apples with cinnamon. My Pear-Gingerbread version is equally as delicious! The texture and flavor of this cake tastes best the day it is made. Serve it with warm spice tea at the end of a holiday meal.

Add all of the ingredients for this nourishing soup to your slow cooker before you go to work or school in the morning and come home to a delicious, nutrient-dense meal. Serve soup with soaked whole grain flatbread, crusty whole grain bread, or with a simple green salad.

Ginger, lime, and cardamom come together in a light and lively dressing that is tossed with roasted butternut squash and beets, and served over a bed of arugula. The roasted vegetables for this salad can be prepared ahead of time and stored in an airtight container in your refrigerator for several days. Serve salad as part of a holiday meal or with baked salmon or chicken for a balanced, weeknight meal.

Chicken soup with dumplings is a classic meal that has its origins in Germany. Growing up, my mother would make large pots of chicken soup with dumplings all winter long, using the lengthy process of slow-cooking a whole chicken to make a nourishing broth, and then removing the meat for the soup and adding spoonfuls of the dumpling dough to the simmering broth. I still remember standing at the stove, watching the dough puff up as it cooked in the broth! My German maternal grandmother also made incredible dumplings with a variety of different beef and chicken stews for my mother and her siblings growing up. Dumplings are typically made from flour, butter, milk, and baking powder, and are added to the simmering broth or soup at the end of cooking. My recipe below uses several different gluten-free flours, eggs, and water for a simple dairy-free and gluten-free dumpling.

This recipe can be made ahead of time and reheated before serving. Just before serving, try sprinkling on some Candied Walnuts or roasted hazelnuts; or stir in a handful of sliced almonds when you add the rice to the skillet! For directions on how to cook wild rice use my Basic Wild Rice recipe. Then let the rice cool completely before using.

As soon as school starts back up in the fall my children inevitably get a little sniffle or a slight cough. It's a good thing to be exposed to viruses and bacteria. It makes the immune system stronger. But how your immune system reacts depends on a lot of factors. Certain foods, nutritional supplements, herbs, and other remedies may be very beneficial during times of acute illness because they help your body heal itself naturally. This post offers you tips for building a strong immune system as well as natural home remedies to treat ear infections, coughs, fevers, colds, and flus.

These healthy grain-free, nut-free chocolate cupcakes are perfect for a Halloween party, birthday celebration, or any festive gathering. They’re rich, moist, and naturally sweetened—proof that wholesome treats can feel just as indulgent as traditional ones. Top them with my Dairy-Free Sweet Potato Buttercream Frosting for a pop of bright orange color and a touch of autumn magic.

This smoothie recipe makes a great after school snack for your children. Serve it with carrot sticks and apple slices. Start with one pear and if you need the smoothie a little sweeter, add part or all of the second pear. 

Yesterday evening, I taught another live cooking class on the anti-inflammatory diet, and as always, it was an incredible experience to connect with so many people in person. It’s inspiring to witness the motivation and commitment in the room as individuals step forward to reclaim their health through food. Whether someone is just beginning their journey or has been fine-tuning their diet for years, the process of making dietary shifts is both deeply personal and transformative. These classes remind me that healing isn’t just about learning new recipes—it’s about stepping into a new way of being, one that aligns with the health, energy, and vitality we all seek. But making these changes isn't always easy. Letting go of familiar foods and habits can feel like shedding an old identity, especially when certain foods have been a daily part of life for years—or even decades.

This simple, slow-cooked chicken curry is a comforting and deeply flavorful meal, perfect for busy days when you want dinner ready with minimal effort. Serve it over cooked quinoa for a boost of fiber and plant-based protein, or opt for brown or white rice depending on your preference. For a grain-free alternative, try it over spaghetti squash for a light, nourishing option. To add extra greens, stir in about 4 cups of finely chopped kale just before serving—it wilts beautifully into the sauce and is a great alternative to frozen peas.

I use Homemade Chicken Stock in this recipe, in fact, I like to keep a few quart jars of stock in my freezer at all times. You could also use a Homemade Vegetable Stock if desired. Serve with crusty Gluten-Free Bread or Gluten-Free Breadsticks for a hearty meal. 

If you use Homemade Pumpkin Puree you might need to lessen the water or milk added to the wet ingredients otherwise the batter will be too moist. I've been using canned organic pumpkin since my sugar pie pumpkins are not quite ready yet.

These individual pumpkin custards are made with egg yolks and coconut cream to create a nourishing crustless pumpkin dessert! They are slightly sweetened with raw honey, though pure maple syrup works as well, depending on your dietary needs. Heavy cream can replace the coconut cream if dairy is part of your diet!

Serve these nutritious gluten-free pumpkin muffins as an after school snack for your children in autumn! I used Bob's Red Mill Hazelnut Meal in this batch but you can also make your own by placing whole raw nuts into a food processor and grinding to a fine meal. You'll get the best flour if you sift out the larger chunks and just use the fine meal.

Wild blackberry season in the Pacific Northwest means blackberry bushes loaded with ripe berries everywhere in August and early September! In fact, these plants are a nuisance for most homeowners since they are invasive and difficult to get rid of. If you don't have blackberries, you can substitute other fruits in equal amounts. For example, try replacing the blackberries with blueberries, and the apricots with two large peaches. If a large pan of cobbler is too much for you then you can cut this recipe in half and bake it in an 8x8-inch square glass pan.

I created this salad because of the fennel, kale, and sweet onions growing in my garden and I have to say that the flavor combination is out-of-this-world good! If you are avoiding nightshades then be sure to omit the goji berries….they are part of the nightshade family! You could replace them with dried currants or cranberries if desired.

This recipe can also be used to make some amazing grain-free, dairy-free ice cream sandwiches! Just whip up a batch of my White Nectarine Ice Cream and add a few spoonfuls of it on top of a frozen cookie, then place another cookie on top. Freeze them on a cookie sheet, then serve after a few hours.

This crisp summer salad pairs thinly sliced kohlrabi and tender garden lettuces with a creamy lemon-dill dressing that’s both bright and soothing. The dressing is a go-to in my kitchen—herbaceous, tangy, and endlessly versatile. It elevates everything it touches and pairs beautifully with the mild crunch of kohlrabi and the delicate bitterness of fresh greens. Top with edible flowers, scatter fresh dill or parsley, and you have a bowl that’s as beautiful as it is nourishing.

Green plantains are a low-glycemic source of easily digestible starches. In fact, traditional cultures all over the globe rely on plantains as a source of carbohydrates. Green plantains are also an excellent food to help nourish the beneficial bacteria in your gut! I have found that it is best to use green plantains that are starting to just barely ripen up; they should have a very small amount of yellow on their skins. Unripe plantains can be peeled using a paring knife.

This has also been called "wasabi pesto" because it gives a similar fiery feeling in the back of the throat and nose like wasabi does! Use it as a dip for sushi or sliced vegetables. I like to dollop it onto some sort of curry soup like red lentil dal, or creamy curried carrot soup. Spread it over baked wild salmon as it comes out of the oven….or just eat it by the spoonful to liven up your day!

Serve this everyday detox salad with any evening meal. It is also delicious served for lunch with leftover cooked chicken, fish, or legumes! The components in this salad support the body's detoxification processes by inducing liver enzymes that detoxify carcinogens, as well as feed beneficial gut microbes, stimulate digestive processes, and reduce systemic inflammation.

This strawberry dressing recipe is delicious drizzled over a salad of fresh garden lettuces and edible flowers! Use whatever fresh herbs you have on hand in the dressing. So far, adding fresh basil has been my favorite; however, you could also try fresh lemon thyme, tarragon, mint, or rosemary! Using white wine vinegar is just a tad milder than using raw coconut vinegar but either will work great, however, if you are following the Elimination diet, you'll need to stick with coconut vinegar. 

These simple, flavorful pinto beans are a true kitchen staple—hearty, nourishing, and endlessly versatile. Perfect for meal prepping, they’re a lifesaver on busy days when you need something wholesome and ready to go. Serve them over warm brown rice with creamy avocado, fresh cilantro, and a squeeze of lime for a vibrant, plant-based meal that satisfies every time. My teenagers love these beans, and I love having a pot ready in the fridge to create quick rice and bean bowls, wraps, and easy lunches throughout the week!

Turkey vegetable pilafs work well for breakfast, lunch, and dinner. Look for fresh or frozen organic ground dark meat turkey in the meat section of your local health food store. Ground chicken or lamb work well here too. I also love adding a handful of chopped fresh basil leaves to each serving if I have them on hand. Serve pilaf alongside a large romaine lettuce salad for a balanced meal.

Serve these nutrient-dense truffles as a snack or dessert at your next holiday party. They are delicious topped with Maldon flaked salt!

This high-protein casserole comes together very quickly and is a great way to use up leftover cooked chicken and rice! I would suggest roasting two chickens for dinner one night, and saving the meat from one of them. You can use the cooked chicken for quick lettuce wraps, as well as for this casserole on another night. Serve casserole with steamed green beans and a simple dinner salad for a balanced meal.

This vibrant vegan pasta dish is as nourishing as it is flavorful. The kale-basil pesto is packed with detox-supportive greens and fresh herbs—raw kale offers glucosinolates that enhance the body’s natural detoxification pathways, while basil contributes anti-inflammatory polyphenols like eugenol and rosmarinic acid. Pine nuts add creaminess and healthy fats, making the pesto both satisfying and dairy-free. Roasted carrots bring a touch of caramelized sweetness, and chickpeas provide plant-based protein and fiber to support blood sugar balance and gut health.

Serve this incredibly easy slushie recipe on a hot summer afternoon! It only contains whole food ingredients and can be made in minutes using a high-powered blender! Make sure you buy SEEDLESS watermelon when making this recipe. Try other types of melons such as honeydew, or other fruits such as peach, strawberry, apricot, or pitted fresh cherries! 

This is one of our favorite salads to have on hand for meals on-the-go! Take out a portion and place it into a small glass container with fresh salad greens for a healthy lunch. Serve the salad with sliced avocado and lime wedges. If you don't have smoked salmon, use leftover cooked salmon or chicken.

This simple spring-inspired soup is both nourishing and easy to make, perfect for a light lunch or a balanced dinner. My children love this soup in all its variations—sometimes, I swap part of the asparagus for cauliflower or broccoli for a different twist. I typically use homemade chicken stock as the base, though if I’m running low, I’ll combine stock with water.

These baked donuts are light and not too sweet; the glaze helps them feel more like a treat. I've made them two ways. The first time using ⅓ cup melted coconut oil and ⅓ cup pure maple syrup. The second time I was running very low on coconut oil and was out of maple syrup so I tried ½ cup organic palm shortening and ¼ cup honey. My oldest daughter said that she liked the second batch better. She gave some to her friends who said that they tasted like real donuts! Since I don't remember what a "real" donut tastes like, this was good news! You can decide which version to try!

Make this special treat for Valentine's Day! Your children will have fun creating their own healthy candies. You can vary this recipe by omitting the vanilla and adding 1 teaspoon peppermint extract for peppermint candies. You can also try adding either 1 teaspoon of organic lemon or orange flavoring in place of, or in addition to, the vanilla powder. You can also make a filling for the chocolates (see my almond-cacao version below). These white chocolates do best stored in the freezer or refrigerator, otherwise they begin to get soft at room temp.