These truffles are a grounding, naturally sweet snack to keep on hand during the Elimination Diet—or anytime you need a nourishing bite. You'll need a food processor to make these. If you are not following the elimination diet then try using different nuts or seeds. Pecans, almonds, or cashews would be delicious. I found that these truffles are even better on the second day; if they last that long!

This recipe was inspired from something my sister-in-law made while we were visiting over Christmas. I didn't have her original recipe so improvised based on memory. She added cooked white beans to the finished soup which gave it a delicious heartiness. This recipe makes a large batch of soup. You could easily cut the recipe in half or make the whole batch and freeze part in small containers for a ready-to-go meal.

When making smoothies without lemon you need to consume them the day they are made, otherwise the fruit will begin to oxidize. Lemon juice does such a great job of preserving them. If you'd like, you can add in frozen blueberries or cherries, though your smoothie won't be green anymore (and may not look very appetizing). Frozen peaches work great too. The key to a great tasting smoothie is to use tart Granny Smith apples and a handful of fresh or frozen cranberries. You can follow my recipe below or get creative with what you have on hand.

Pressure cooking kidney beans makes them very tender and easy to digest! I highly recommend this method over the stovetop method for this particular legume. Cooked kidney beans can be used to make Vegetarian Chipotle Chili or Cajun Red Beans and Quinoa. Two cups of dry beans equals about five cups of cooked beans!

This recipe is very fast, easy to prepare, and it makes a great weeknight meal. Serve with Sticky Brown Rice and this Arugula Salad with Lime Vinaigrette for a complete meal. Use this Instant Pot Kidney Bean recipe for soaking and cooking dry kidney beans.

What is the Elimination Diet? It is a program of eating designed to calm inflammation and balance the body. Once the body is calm, and the disease symptoms diminish, it becomes noticeable to a person when a “trouble” food is eaten and the symptoms come back.

Jazz up plain rice with lime juice and cilantro! This easy rice recipe pairs well with any type of southwestern or Mexican-style main dish such as Cumin Spiced Pinto Beans, Chipotle-Lime Roasted Chicken, or Chipotle-Lime Salmon.

Serve these gluten- and dairy-free chocolate chip muffins for a special birthday treat! The chocolate chips can be replaced with frozen blueberries, chopped banana, or chopped nuts and dried cranberries.

This Instant Pot chicken soup can easily be made on busy evenings when there isn't a lot of time to cook! Serve tortilla soup with sliced avocado, sour cream, lime wedges, chopped cilantro, and grated cheese.

Serve this simple raw broccoli detox salad with leftover cooked chicken or legumes for a quick and nutritious lunch! The salad pairs well with any type of chipotle-lime flavored dish, roasted sweet potatoes, or baked winter squash for a balanced dinner. 

When you are craving something sweet, try something based on nutrient-dense whole foods such as cottage cheese with sliced mango! The cinnamon and honey add extra sweetness to satisfy those sweet cravings. The protein and fat from the cottage cheese will help to keep blood sugar levels balanced. Add chopped macadamia nuts or pistachios for extra flavor and crunch!

Use this vegan nut cheese to dollop on top of homemade gluten-free pizza crust with sliced fresh tomatoes and basil. Or spread it onto gluten-free bread and add lettuce, sprouts, thinly sliced red onions, and any other sandwich fillings.

Serve these high-protein, low-carb pancakes for an energizing breakfast! Each pancake contains approximately 11.25 grams of protein! Serve with fresh berries or a sugar-free fruit spread if desired.

Serve this simple roasted green bean dish with any type of Mediterranean or Greek-style main dish such as Lamb Shawarma, Lamb Burgers, Greek Lemon Chicken, or Basil-Balsamic Salmon. It's simple enough for a weeknight dinner, yet elegant enough for a holiday meal. 

Use this recipe to make your favorite pizza with all of your favorite toppings! Since the crust needs to be completely cooked before adding the toppings you'll need to make sure larger veggies, such as mushrooms, are cooked prior to adding them as a topping. I like to roast my veggies in the oven (tossed in olive oil and sea salt) to top the pizza.

Homemade pizza sauce is so simple to make! Organic tomato paste is mixed with dried herbs, water, salt, and garlic powder to create a nutritious homemade sauce. This way you can control the amount of salt you add! The 7-ounce glass jar of Bionaturae tomato paste can be found at most food co-ops and health food stores. One batch of this sauce homemade pizza sauce works well for a 12-inch pizza.

These nuts make a fantastic appetizer at a holiday gathering, especially on Christmas Eve. Or package them into glass jars to give as gifts. I like to use the wide-mouth pint-size jars. This recipe also works with other nuts such as pecans. I usually make a few batches of candied walnuts and candied pecans. Sometimes I omit the cinnamon and they are still just as delicious. Watch them carefully so they don't burn. You may need to adjust your oven temp. My kids gobble these up as they cool; it's a wonder I actually ever have any left to give as gifts!

This festive winter salad was inspired by a salad I tried at a friend's house. It would be great as part of any holiday celebration meal. It is quick and easy to prepare. Plus, you can add the dressing up to 60 minutes before serving (which actually improves the flavors). Add toasted sesame seeds to garnish the salad if desired.

Serve this flavorful Thai-style lentil soup with cooked black rice or brown rice, extra cilantro, lime wedges, and hot sauce if desired! The soup tastes best using a homemade chicken stock, however, homemade vegetable stock or water both work as well! 

When I first started making this soup recipe the entire pot was gone in one sitting! I now make a double batch to feed my family. I rely on leftovers for quick meals the following days! If you would like, you could freeze portions of this soup before adding the greens. When you are ready to use it, heat it up in a small pot and add a handful of greens. This will keep the soup fresh-tasting and bright.

This grain-free and egg-free yeast bread is perfect for sandwiches or toast in the morning! Experiment with different additions to add more depth of flavor. Try adding chopped kalamata olives and chopped fresh rosemary, or poppy seeds and finely diced onions to the dough during the kneading process. 

I've added a little smoked Spanish paprika to these which gives the nuts more flavor with a hint of smoke. If you don't have any issues with soy you could use regular wheat-free tamari in place of the coconut aminos. Make sure you follow the directions and roast the nuts first, then add the coconut aminos or tamari, and roast again for a few minutes. You'll have a burned mess if you roast them all at once, trust me, I know! These nuts make a fabulous appetizer for a holiday gathering or a great after school snack for your kids.

These cupcakes are perfect for a child’s birthday party or a special occasion. They have a simple, mild chocolate flavor and great texture that all children will love, gluten-free or not. I prefer the neutral flavor of avocado oil or grapeseed oil in these cupcakes. Coconut oil works too but will give the cupcakes a slight coconut flavor. Frost with the Vegan Whipped Chocolate Frosting. You can easily cut the recipe in half to make 9 cupcakes if you don't need all 18.

Serve this honey-sweetened cheesecake with the optional honey-lemon raspberry sauce below. Garnish with fresh thyme sprigs and lemon slices for a beautiful springtime dessert! If you are following a low-oxalate diet, simply omit the crust and make a crustless cheesecake!

Soft, warm molasses cookies straight from my mother’s kitchen were one of my favorite cookies as a child. I love the rich flavor of molasses combined with the warming, spicy flavors of the cinnamon and ginger. Here I have made them vegan and gluten-free, and still just as delicious as I remember them.

These cookies are higher protein, and lower in sugar compared to traditional chocolate chip cookies. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days. This recipe uses quinoa flakes, which are made from organic quinoa that is steam-rolled into a quick cooking quinoa flake. I use Ancient Harvest Quinoa Flakes brand which I buy locally. I also prefer to use chunky roasted almond butter in this recipe, but regular creamy roasted almond butter works as well!

Enjoy this very simple and nutritious gluten-free and dairy-free muffin recipe with a cup of warm herbal tea for an afternoon snack. The cherries can be replaced with fresh or frozen blueberries if desired. Other delicious additions are chopped pecans, chopped dark chocolate, or sliced almonds. 

I've sat down at the computer numerous times this past week, each time starting a new post. I have wonderful recipes with lovely photos to share but somehow I just wasn't inspired enough to follow through with them. Writing a blog post, or anything in my life for that matter, comes from some sort of deep seated inspiration. It's about sharing what's alive in me to light a spark in you.

You'll love this nutritious "cheese" sauce recipe! It is very quick to prepare and can be made into a meal when topped with black beans or shredded chicken, chopped cabbage, and sautéed vegetables. The tortilla chips in these photos are homemade. I use sprouted corn tortillas and slice them into quarters using a pizza cutter then toss them in avocado oil, garlic powder, smoked paprika, and Herbamare.

This recipe can be prepared in just minutes once you have your beans cooked. I use cannelini beans but great northern or navy beans also work. My children love to dip carrots and celery into this dip, or spread it onto homemade gluten-free bread.

Serve this scrumptious salad over mixed organic greens for a balanced meal. This salad is best served at room temperature. This lets the olive oil in the dressing soften. Use leftover chicken from a whole roasted chicken in this salad or use my Poached Chicken Breast recipe to quickly cook up the chicken you need for this salad.

Serve these gluten-free, yeast-free, vegan cinnamon rolls for an Easter brunch or on Mother's Day morning. After following the basic recipe for the dough you can get creative for the filling. Pictured here is just the basic cinnamon and sugar filling but you could do more. You can process dates and walnuts in the food processor to spread over the rolled dough. Another favorite is a fig puree made from dried mission figs, boiling water, and orange zest. I would still add a little cinnamon and coconut sugar to some of these variations.

This is a perfect, easy weeknight meal that uses up leftover cooked chicken! Serve it with cooked black rice, white rice, or brown rice if suitable for your diet. For low-carb or keto diets, just serve it as is!

This herb-roasted leg of lamb makes a stunning centerpiece for a Spring celebration or Easter brunch—deeply flavorful, tender, and infused with aromatic herbs. For the most robust flavor, marinate the lamb overnight in the herb mixture to allow the seasonings to fully penetrate the meat. If you’re short on time, even a one-hour marinade will still yield a delicious result.

You are about to bear witness to our first ever cooking video. We decided to bring our digital camcorder with us to Hawaii in hopes of producing a few cooking videos with all of the "free time" we would have. Instead, the camcorder was filled with laughing children boogie boarding down sand hills, toddlers chasing the crashing waves, and relaxing in the sun. We shot one cooking video, one take, that's it.

Meal prep a batch of this salad on the weekend so you have ready-to-go lunches for several days during the week! The chickpeas can be replaced with leftover cooked chicken if desired! You'll need four wide-mouth quart jars for this recipe.

This dairy-free pesto recipe uses a combination of blanched fresh nettles and fresh parsley. It is absolutely delicious! Fresh nettles can be found in early Spring in very moist, rich soil in sunny locations. Learn more about harvesting fresh nettles with this photo tutorial. If you choose to add grated parmesan cheese to this recipe, then reduce the salt by half! 

Serve this tomato-free salsa over mixed greens, beans and rice, or grilled fish. If you don't live in a tropical area, you can find fresh papaya at some health food stores or Hispanic markets. When we were in Hawaii, I made this salsa with halved local cherry tomatoes and it was just as tasty! Remember to score your unripe papayas gently with a knife (shallow, lengthwise slits) to help let out some of the sap as they ripen.

Nettles are one of the first wild foods to emerge in the spring, and, undoubtedly, one of the most nutrient-dense wild plants! They thrive in rich, moist soil, and in sunny locations. You may find them blanketing a deciduous forest floor in early spring before the tree canopy emerges, or in an open, mowed field. The fallen leaves from autumn create a fertile environment for nettles to emerge from in early spring. After the dense, cold winter months, nettles arrive and remind us to lighten our loads, to cleanse, and to restore.

Meal prep a batch of these detox salads on the weekend using leftover roasted chicken! Then take them to school or work for lunches throughout the week. You can also lightly toast sunflower seeds and pack them in a separate container to sprinkle on your salad when ready to serve.