Chana Masala is a very common North Indian dish typically served over basmati rice with a yogurt-cucumber sauce on top. My version might not be authentic, but it is still lip-smackin’ good! Sometimes I will add chopped red potatoes and spinach to this recipe too. I usually serve it over brown basmati rice with a slew of other Indian dishes and a bowl of Raita on the side.

Curry is definitely a staple in our house. Our children will eat anything flavored with curry spices. This quick curry can easily be whipped up for a weeknight dinner. Try adding cooked garbanzo beans, cubed tofu, or chopped chicken breasts to boost the protein. Use any vegetables you have on hand, just keep in mind the total amounts. You may need to add extra coconut milk, water, and spices to compensate for any additional ingredients.

This is one of our family’s favorite weekday meals. We serve the beans over cooked brown basmati rice or with sprouted corn tortillas and then offer a variety of toppings such as Salsa Fresca or Pico De Gallo, sliced avocados, thinly sliced romaine lettuce, sliced black olives, and fresh lime wedges.

This recipe is very quick to prepare and requires few ingredients. Mung beans don’t require any soaking so you can easily get dinner on the table with little thought beforehand. This recipe is very versatile. Add different vegetables towards the end of cooking, such as, chopped zucchini, chopped tomatoes, diced hot peppers, fresh or frozen peas, chopped cauliflower, or whatever you have on hand that needs to be used up! Serve this nutritious and easy to digest dal over cooked long grain brown rice.

This recipe is one of my children’s favorite meals. It is very quick to put together if you don’t have a lot for time to prepare dinner. About once a month I cook a very large pot of chickpeas. Some of the cooked beans get made into hummus, some into bean soups and stews such as this one, and the rest I freeze in 2-cup containers to have on hand for busy weeknight meals. Feel free to add about 4 cups of chopped greens to this recipe near the end of cooking. Spinach, kale, or chard are our favorites.

This recipe is a great way to make use of the abundance of those extra large zucchini growing in your garden or from the Farmer's Market! Using thin, long strips from large zucchini is a way to create simple, nutritious gluten-free lasagna noodles. The Pine Nut Ricotta recipe below is also great dolloped on top of a gluten-free pizza crust spread with freshly made pesto. Serve with a green salad for a nourishing grain-free summer meal!

I like to make this very quick meal for lunch. It is great served over cooked quinoa or brown rice. If I don’t already have brown rice cooked, I will cook a pot of quinoa because it cooks in 15 minutes. If I have more time and want to make this meal more elaborate I will serve it drizzled with the Ginger Plum Sauce or Garlic Ginger Peanut Sauce or Garlic Ginger Kudzu Sauce.

I like to serve these easy falafels on a weeknight when my cooking time is limited. As long as I have cooked sweet potatoes in the fridge, this recipe can be made in about 10 minutes. Serve them over a bed of lettuce and cooked quinoa with a Tahini Dressing. To mince the green onions and parsley, I just process them in my food processor for about 30 seconds. You will need 1 large or 2 small sweet potatoes for this recipe.

If you have brown rice and garbanzo beans already cooked, these burgers can be made in a snap! You just need a food processor. I like to serve these gluten-free bean burgers with lettuce leaves or napa cabbage leaves as “buns.” Serve with roasted potatoes or roasted sweet potatoes for an easy plant-based meal!

The following soy-free marinade recipe works as a sauce for steamed veggies and rice, or as a marinade for chicken and other types of fish. Add about a tablespoon of arrowroot powder or kudzu, whisk together, and simmer over low heat to create a thicker sauce. Serve salmon over mashed sweet potatoes and top with sautéed mustard greens and oyster mushrooms that have been seasoned with coconut aminos and brown rice vinegar.

Serve this easy poached salmon recipe with the Lemon Millet Patties and the Shaved Fennel and Arugula Salad for a light spring meal. I prefer to use coho salmon for this recipe because it is thin and cooks evenly in the poaching liquid.

Tandoori food is traditionally cooked in extremely hot clay ovens throughout India. Here I use traditional tandoori seasonings, though I bake the salmon in a regular oven. The tandoori seasoning I use is made from ground coriander, cumin, sweet paprika, garlic, ginger, cardamom, and saffron. Combined with a little coconut milk and lemon juice, this salmon recipe is very fresh and flavorful! Serve with whipped sweet potatoes and a crunchy romaine, cucumber, and tomato salad for a balanced meal.

This is one of my favorite ways to prepare fish in springtime and summertime, when halibut is in season. My garden beds are blossoming with fresh herbs and this is a perfect way to use them up. Serve this fish with a variety of sautéed summer vegetables along with a large garden salad.

This chicken recipe can made ahead of time and set in the fridge, covered, to marinate while you are at work. When you get home, simply drain off the marinade and pop the pan in the oven. I prefer to use a fruit-sweetened organic apricot jam for this recipe. Serve with cooked brown rice and a roasted vegetable.

In autumn, when root vegetables are in abundance, I try to add them to just about everything I cook. By late afternoon the days are growing darker and I usually begin preparing dinner just after the children arrive home from school. It feels comforting to see the beautiful array of orange and yellow vegetables surrounding the chicken before going in the oven. Once it goes in the oven, I have about two hours to be with my children before dinner is ready. I have a small kitchen herb garden just outside the front door.

Chicken pot pie is a timeless classic that never gets boring. My children love this meal and always ask for seconds—in fact, I double this recipe and bake it in a 10x14-inch glass baking dish every time I make it! Pot pie is a great way to use up leftover cooked chicken from a whole roasted chicken. If you don't have any leftover chicken, you can poach a few chicken breasts or chicken thighs to use in this recipe.

This is one of those easy meals that can be prepared in minutes. We always have leftover chicken with this recipe, which I use to make variations of chicken salads such as wild rice, chopped veggie, and chicken, or Chicken Salad Lettuce Wraps. When I put the chicken in the oven I like to also place four or five small yams in the oven to bake too.

This is an easy weeknight meal that I can make in 10 minutes. Some days are so busy that I need to be able to come home and quickly put together a balanced meal. I serve this over cooked millet with a green salad, sautéed kale, or steamed green beans.

This is a great transition recipe if you or your child are just beginning a gluten-free, casein-free diet and are accustomed to fast food versions of chicken fingers. Serve with the Honey Mustard Dressing, steamed broccoli, and homemade oven fries for a balanced meal. I use Lundberg Thin Stackers Rice Cakes. You'll need half of a box for this recipe, or 12 rice cakes.

If you have ever felt intimidated by roasting a whole turkey, try a turkey breast instead. You can make the marinade the night before and actually let the turkey breast marinate for 12 to 24 hours in the refrigerator. Then just pop it into the oven and walk away. Serve with baked potatoes, roasted winter squash, and a green salad.

These meatballs freeze amazingly well. I like to freeze them is serving sized containers to have a quick lunch ready to go when needed. Using a food processor is what helps bind these together without using eggs. I use a 14-cup sized processor but an 11-cup will work as well.

When we eat beef I make sure to only buy local, grass-fed. This type of beef is humanely raised on open pastures grazing on their natural diet of grasses instead of being fed indigestible grains. Grass-fed beef is higher in Omega-3 fatty acids, conjugated linoleic acid, and Vitamin E.

This nightshade-free meatloaf is infused with the flavors of bacon and honey-mustard. Serve with baked winter squash, and either sautéed kale or a large green salad. The egg in this recipe helps hold the meatloaf together, but the recipe can be made egg-free by omitting the egg, and still yield good results.

Serve these nutritious grain-free chicken nuggets to your children for dinner with a Honey Mustard Dressing for dipping and a green salad or steamed vegetable. Using low-glycemic almond flour, organic chicken breasts, and heat-stable coconut oil is what makes them so nutritious.

Serve these flavorful, nutrient-dense meatballs on top of a large Greek salad with dairy-free Tzatziki Sauce and roasted cauliflower.

Serve this fresh and flavorful dairy-free tzatziki sauce with Spiced Lamb Meatballs and a Greek Salad for a paleo Mediterranean-inspired meal.

This easy, flavorful roast can be used to make shredded beef tacos, quesadillas, or simply eaten with mashed yams and sautéed dark leafy greens. For tacos, serve meat with homemade tortillas, guacamole, diced white onions, chopped radishes, chopped cilantro, and shredded cabbage. Use my oven directions below to slow-cook the roast for hours, or, if you have an Instant Pot, follow those directions instead to get this recipe done in 30 minutes! 

This delicious gluten-free bread loaf is perfect for making sandwiches or for toast in the morning. The dough can also be separated into smaller portions to make individual dinner rolls.

This grain-free recipe uses a mixture of coconut flour and arrowroot to replace traditional flour in pancakes. They are easy to make and very flavorful.

Eating a hearty, high-protein breakfast rich in vegetables will help to curb cravings later in the day. You can easily reheat a piece of frittata in a small skillet filled with a few tablespoons of water, or enjoy eating it cold or at room temperature. Serve with the Shaved Fennel and Arugula Salad or a few spoonfuls of Cultured Vegetables.

Save the bones and skin from a roasted chicken to make a rich, healing stock. There is just no comparison—the flavor homemade stock is far superior to anything you could buy in a store. Using a crockpot or Instant Pot makes it incredibly easy to prepare homemade stock for soups, stews, or sauce recipes.

Making chicken soup using a whole chicken can be time consuming! Using chicken thighs instead creates a rich-flavored broth in less than half the time. Follow my Instant Pot directions below to quickly and easily create a beautiful pot of nourishing chicken soup.

Top this nourishing nightshade-free beef stew with a few spoonfuls of sauerkraut for better digestibility. Serve with a crusty sourdough gluten-free bread for a hearty meal.

Enjoy this recipe as a light summer meal. It's also perfect to make on a meal prep day to have on hand for school lunches! Just reheat in the morning and pack it in stainless steel thermoses for your children. Any type of cooked white bean will work in this recipe—try great northern beans, navy, or cannellini. I’ve also used cooked chickpeas with great results.

Serve this warming and nourishing soup with a scoop of cooked white basmati rice or brown rice . I like to use a mild-tasting pacific-caught white fish such as halibut, black cod, or rockfish. Ask your fishmonger to skin the fillets when you purchase it at the market.

If you’ve never had roasted cauliflower before, then you’re in for a real treat! My children fight over it, down to the last piece. On movie nights, try roasting a pan full of cauliflower and putting it into a bowl in lieu of popcorn—a much healthier alternative! Serve roasted cauliflower with Moroccan Sheet Pan Chicken and a simple lettuce salad with Creamy Lemon Vinaigrette for a balanced meal.

Serve these roasted fall vegetables with baked salmon and a large salad, or with a whole roasted chicken for a nourishing fall meal.

For the perfect weeknight meal serve these tasty baked fries with grass-fed burgers wrapped in lettuce leaves along with a few spoonfuls of pickled vegetables on the side. I prefer to use white-fleshed sweet potatoes for this recipe rather than the orange variety; they have a little less moisture and work better as fries.

Take advantage of the flavors of springtime with this detoxifying green salad! Dandelion greens can be found in your backyard or your local health food store near the lettuce. Top the salad with leftover baked salmon or roasted chicken if desired. Pour your favorite dressing into a small jar and dress your salad just before serving. I like to use the Citrus-Garlic Dressing, but any light dressing will work.

Pack this comforting warm grain salad in a thermos for your lunch. Quinoa is an ancient pseudo-grain—a seed related to spinach and beets that resembles a grain—originating in the Andes of South America. You can find it at your local health food store.