This salad is very quick to prepare and quite addicting to eat! Blanching green beans for a few minutes cooks them perfectly so they still have a bit of crispness to them. I always run them under icy cold water, using a colander, to stop the cooking process. This salad can be made ahead of time though I would suggest leaving the walnuts out until you are ready to serve. Otherwise they will get quite soggy within a few hours.

I make some variation of this smoothie several times a week! Sometimes I serve it as the "vegetable" for my children with dinner in lieu of a salad. Bok choy can replace the cabbage if desired. Add as much fresh ginger as you can tolerate to increase your consumption of potent anti-inflammatory compounds! Additionally, try adding a scoop or two of amino acid powder to turn this smoothie into a meal.

This recipe is quite a treat for anyone, young or old. I think you'll like how healthy they are too! I use a raw cacao powder for these which makes them extra tasty and rich in antioxidants! After blending all of the ingredients together you can immediately serve this as pudding or pour it into your popsicle molds for "fudgesicles."

These easy gluten-free buttermilk pancakes are made by soaking rolled oats in buttermilk overnight. In the morning, all you need to do is add the remaining ingredients to a blender along with the soaked oats, then blend to create your pancake batter! The pancakes cook best in a cast iron pan or griddle. Serve with pure maple syrup and fresh berries for a hearty breakfast.

This incredibly flavorful chicken-cabbage salad is packed with antioxidants and detoxification compounds. Use leftover roasted chicken or poached chicken breasts in this recipe, or simmer a whole chicken on the stove and use the meat for salads and stock your freezer with the broth. This salad can be dressed and stored in your refrigerator for up to three days—making it a great meal prep salad to have on hand for quick and nutrient-dense lunches! If you are on a soy-free diet, replace the wheat-free tamari with coconut aminos. 

This delectable fresh curry is vegan. I have added cooked chickpeas to this recipe but I imagine it could easily be made with chunks of salmon or halibut, or even some sautéed chicken breast pieces. Try any vegetable you have on hand. I often make this with diced sweet potatoes or winter squash in Autumn. Chopped fresh spinach would be another fantastic addition; just toss it in when you take the pan off the stove.

Medicinal mushrooms (such as shiitake) have long been known to be a potent healing food. Research shows that shiitake mushrooms can improve gut immunity, feed beneficial gut microbes, and decrease inflammation in the body. Shiitake mushrooms make a delicious and easy side dish to any Asian-inspired meal. 

Filet mignon steaks are coated with ground black pepper and salt, seared, and then served atop a bed of tender butter lettuce, along with creamy avocados, sliced cucumbers, and cherry tomatoes. The simple mustard vinaigrette pairs well with the peppery steak. Serve salad for a light, yet nutrient-dense dinner. For added complex carbohydrates, serve salad with baked sweet potatoes. The steak can be grilled or cooked in a cast iron skillet on the stove. 

We love to make these with any meal. It gives us a special excuse to open a new jar of last season's homemade honey-blueberry jam! These biscuits are best served fresh out of the oven, enjoy!

These grain- and gluten-free molasses cookies are full of warming spices, sweetened with a small amount of coconut sugar, and they're crispy on the outside and chewy in the center. They can be rolled in granulated maple sugar or organic cane sugar before baking if desired.

Fresh herbs are a concentrated source of powerful anti-inflammatory phytonutrients. This goat cheese dip combines several fresh culinary herbs, along with lemon, raw garlic, and olive oil to create a savory, nutrient-dense appetizer. Serve with fresh radishes, cucumbers, and kohlrabi!

This recipe for barbecued lentils is so easy to make! Black beluga lentils are packed with potent polyphenols that protect against oxidative stress and promote longevity. Though the list of ingredients may seem long, the recipe comes together very quickly. The lentils don't need to be soaked ahead of time and cook to perfection in an Instant Pot. Serve barbecued lentils as part of a holiday picnic or nourishing summer dinner!

This simple grain salad makes a fantastic lunch or light dinner. Serve it with a fresh baby green salad tossed with toasted walnuts for a balanced meal. If you are vegan, replace the salmon and sheep's feta with either cooked chickpeas or chopped toasted walnuts.

This high-protein chicken salad uses a dilled cottage cheese "mayo" instead of traditional mayo. This increases the overall protein content of the salad by about 20 grams! An immersion blender quickly whips up the mayo in a quart jar. If you don't have one, then a small food processor can be used instead. Serve chicken salad over a bed of baby arugula or lettuce leaves. 

All potatoes contain high levels of anti-inflammatory antioxidants. Purple potatoes, however, contain about four times as many antioxidants as other potato varieties due to their high content of anthocyanins—the phytonutrient that gives these potatoes their beautiful deep bluish-purple color. Rosemary also contains several powerful anti-inflammatory phytonutrients, including carnosic acid and rosmarinic acid. Serve this antioxidant-rich potato salad as part of a summer picnic or as part of a nourishing evening meal. 

Cowboy beans are a longtime American favorite dating back to frontier days. They are typically made with pinto beans, but often include other types of beans such as kidney or black beans. Cowboy beans can be made with ground beef, bacon, ketchup, and barbecue sauce. My version uses turkey bacon and no added sweeteners—a healthier version of this staple American recipe! Serve beans as part of a summer barbecue dinner, or with a green salad for a simple, nourishing meal. 

Serve this nutrient-dense smoothie for breakfast or as an after school snack! Soaked, raw almonds are an excellent source of plant-based calcium. Use any frozen or fresh fruits you have on hand here. Pears, raspberries, cherries, and blackberries all work very well here!

Serve this antioxidant-rich and anti-inflammatory salad for an easy lunch or light dinner. All of the ingredients can be meal prepped on the weekend and stored in individual containers in order to create quick lunches throughout the week. Arugula, radishes, and cabbage are part of the cruciferous family of vegetables, which stimulate your cells to begin producing more antioxidant and detoxification compounds!

This low-carb, dairy-free fish chowder is full of flavor and fresh herbs! Use a good homemade chicken broth for best results. Other types of white-fleshed fish can be used such as cod, mackerel, or rockfish. This nutrient-dense recipe comes together in minutes and is perfect for busy evenings when you don't have a lot of time to prepare dinner. 

This recipe is so easy and one of our children's favorite snacks. It only takes about five minutes to prepare and uses coconut aminos! This delectably delicious soy-free sauce, containing 17 amino acids, is dark, rich, and salty. I am amazed at its resemblance to soy sauce. It is made simply from raw coconut tree sap and sun-dried sea salt, and naturally aged of course. I've used it in salad dressings, marinades, and as a seasoning for toasted nuts and seeds. Coconut Aminos have a salty flavor with a very slight, sweet aftertaste.

These flakey, flavorful cut-out cookies can be used for just about any holiday. Here we have used Easter cookie cutters and colored the icing with natural food colorings. In the past, to color the icing, I have used turmeric powder to create yellow, beet juice for pink, and spirulina powder for green. This time I thought we would try something new. I used natural, plant-based food coloring in these photos. Once the cookies are baked and frosted they are best frozen until ready to serve. This keeps them crispy and flakey and the icing set in place. They will thaw out in a matter of minutes.

I worked for many years to create a gluten-free, vegan, xanthan gum-free yeast bread recipe. Finally, I tried using ground chia and psyllium together early this year (2011) and the results were incredible! Previously, I had only been using ground chia seeds in my vegan and gluten-free bread recipes, and then one day it dawned on me to try adding in psyllium husk! Psyllium forms a strong gel when mixed with water. It worked beautifully! There are so many variations to this bread.

Hummus is a traditional Middle-Eastern dish made from garbanzo beans, also called chickpeas, and tahini. It makes an excellent dip for fresh vegetables or a great spread for sandwiches or wraps. Use your Instant Pot for cooking the chickpeas. It will make your hummus extra creamy!

These almond flour banana bars make a nutritious, quick breakfast or a healthy after-school snack. Serve them with a glass of raw almond milk. 

Serve this high protein, fiber-rich, and healthy fat recipe as your first meal to keep blood sugar and energy levels stable throughout the day, and, by extension, reduce inflammation! High blood sugar increases the production of inflammatory chemicals in the body. These inflammation messengers can then reduce the body's ability to be sensitive to insulin (called "insulin resistance"), further setting the stage for high blood sugar. Therefore, a high-protein, fiber-rich, lower-carb breakfast sets the stage for balanced blood sugar throughout the day.

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. 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!