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.

This moist and tender cherry-almond cake is a celebration of summer’s sweetest gifts—gluten-free, dairy-free, and naturally sweetened for a treat that’s both wholesome and satisfying. Made with a nourishing blend of almond flour and brown rice flour, it offers a light yet satisfying crumb that pairs beautifully with juicy seasonal cherries. Light, fragrant, and bursting with seasonal fruit, this cake is perfect for summer picnics or sunset dinners.

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!

This yeast-free soaked grain and legume flatbread is made with red lentils and brown rice, and it is so easy to make! You'll need a high-powered blender to make it. Once cooked and cooled, slice the bread and add your favorite sandwich fillings!

Serve this quick and easy nutrient-dense recipe for breakfast, lunch, or dinner! I like to serve it with sliced avocado and fresh broccoli sprouts for a balanced meal.

These simple gluten-free vegan tortillas are made with soaked red lentils, water, and salt—that's it! Use the tortillas as "bread" for dipping into your favorite curry or soup, or add mashed avocado, broccoli sprouts, and leftover cooked chicken or beans to a tortilla for a simple, nutrient-dense lunch. The tortillas are very soft and pliable when warm or at room temperature!

Serve this simple recipe with cooked quinoa, black-eyed peas or roasted chicken. You'll need two LARGE bunches of kale for making this recipe, or about 10 to 12 cups of chopped kale. You might think that 10 to 12 cups of chopped kale is a lot, but remember that it cooks down considerably. We don't have any leftovers in our house when I make this.

This smoothie is more like a frosty beverage rather than a thick smoothie. It is quite refreshing on a very hot day. If you don't want to use raw almond milk or have a nut allergy then use any milk of your choice, such as hemp milk or rice milk. I prefer freshly squeezed orange juice because all of the enzymes needed to help digest it are intact, but you could also use store-bought orange juice. I use valencia oranges because of their high juice content.

If you prefer to use something other than rhubarb in these scones, try chopped strawberries, raspberries, blueberries, or peaches. You can add a small amount of spices to complement the types of fruit you choose to add. For example, peaches and nutmeg pair well together. I use superfine sweet rice flour, but regular sweet rice flour works as well.

This savory grain-free and starch-free almond flour bread is delicious served as a side dish for breakfast, lunch, or dinner! After the bread has completely cooled you can slice it and freeze portions for later use. The bread can also be baked in several mini-loaf pans! Mini-loaves can be frozen whole for later use.

This amazing gluten-free yeast bread has plenty of cinnamon flavors and contains no xanthan gum or other binders! You can double the batch to make two loaves, then slice and freeze one loaf for later use.

The lettuce, vegetables, and herbs pictured here are all from my garden—a true garden salad! Add edible flowers for more flavors, colors, and phytonutrients. Pictured here are fresh nasturtium flowers from my garden; however, borage flowers, calendula petals, and violas are all beautiful additions as well! For the dressing, simply add all of the ingredients to a wide mouth quart jar and use an immersion blender to blend until creamy and smooth.

Serve this incredibly easy and nutrient-dense main dish with a garden salad for a balanced meal! Smaller zucchini work best in this recipe; pictured here are baby zucchini from my garden that have been cut into halves lengthwise. I prefer to use king salmon for sheet pan meals like this one because the roasting time for green beans and zucchini is relatively equal to that of king salmon—so everything cooks to perfection at the same time!

Looking for an easy, nutrient-dense meal you can make at the end of a long day? This simple sheet pan meal uses garden vegetables and wild salmon, and it can be prepped and cooked in under 30 minutes! Salmon is a rich source of a carotenoid called astaxanthin. This potent compound is also found in crab, shrimp, lobster, krill, and salmon eggs (roe), however, wild salmon contains the highest concentration of this potent anti-inflammatory compound.

Serve this salad alone as a super food meal or serve it over cooked quinoa with a bean soup. If you plan to keep the salad for a few days in your refrigerator then wait to add the avocado to each individual serving. Feel free to add other seasonal vegetables to the salad. Grated carrots, grated beets, diced heirloom tomatoes, or chopped parsley would all be delicious. 

For a list of safe fish to consume check out this downloadable PDF from Food and Water Watch or this Good Seafood Guide from EWG. This recipe for fish tacos can be made with many of the fish on the safe list. When we make fish tacos at home, we use wild Alaskan salmon or Halibut. Pictured here is also a fresh salsa that we made a few nights in a row (to go with our beans and rice).