Use this creamy orange-flavored dressing to top just about any green salad. I like it tossed with chopped Napa cabbage, green onions, and mung bean sprouts. It's also delicious served with a fresh leaf lettuce salad with roasted beets and chopped toasted almonds.

Use this beautiful and flavorful vinaigrette to dress a simple lettuce salad. It also works well as a marinade for chicken! If fresh raspberries are out of season you can use thawed frozen raspberries instead.

Use this high-vitamin C dressing to top your favorite salad. It pairs well with grilled chicken breasts, as well as spicy greens like arugula. Try this dressing over the Spring Detox Salad along with some baked salmon for a flavorful springtime meal! This dressing will last for about 5 days in your refrigerator. Simply run the jar under hot water to thin out the olive oil before using.

Serve this dressing over a salad of crunchy romaine lettuce, avocado, black beans, and toasted pumpkin seeds. Or make a paleo taco salad with cooked ground turkey or beef with Mexican spices served over a bed of chopped romaine and sliced tomatoes and avocados.

Serve this easy chicken salad recipe inside of lettuce leaves or your favorite gluten-free or grain-free sandwich bread. For the chicken in this recipe, I like to use a leftover chicken breast from a whole organic chicken I have previously roasted. Be sure to use naturally fermented pickles, which only have a few ingredients: cucumbers, pickling spice, salt, and water—no vinegar!

This recipe can be made in a snap before you go to work in the morning. When you get home, bake some sweet potatoes and toss together a salad—you’ll have a beautiful, nourishing meal. I like to scoop the shredded barbecued chicken into a baked sweet potato for serving. It is also delicious served with homemade gluten-free hamburger buns!

This recipe is a spin on a traditional favorite, but without the dairy and wheat noodles. It’s important to use a good quality homemade stock in this recipe as most of the store-bought varieties of beef stock—even the organic brands—use caramel coloring, which can contain gluten.

If you are in need of a hearty and nutrient-dense meal to serve to your family, try this gluten-free noodle dish! This is a great way to use up leftover cooked chicken if you have some needing to be used up. Omit the boneless chicken breasts and use what you already have! Leftover turkey can also be used in this recipe.

This recipe is perfect for the days you are craving something rich, creamy, and chocolaty. You'll also love how easy this is! Everything goes into the blender and then gets chilled in small containers! Serve with fresh berries if desired.

Make this easy and nutrient-dense whole grain breakfast cereal on a busy morning using your Instant Pot. I like to make a double batch to have leftovers for the next morning. Serve with fresh berries, homemade nut milk, chopped walnuts, cinnamon, and a dash of maple syrup or coconut sugar.

Instead of an “empty calorie” chocolate candy bar, this recipe offers healthy fats and protein from the almonds, soluble fiber from the dried apricots that acts as a prebiotic to feed beneficial bacteria in your gut, and an array of powerful antioxidants in the organic bittersweet chocolate. I think of these as superfood bars. Use raw sprouted almonds for optimal digestion!

Serve these yummy gluten-free, dairy-free waffles for breakfast or pack some in your child’s lunchbox—it becomes breakfast for lunch! I like to serve these with hardboiled eggs as well as an assortment of fresh, raw veggies and fruits.

I love having simple soups like this available for my children to reheat in the morning and pack in their stainless steel thermoses. If you are vegetarian, simply replace the chicken with a few cups of cooked chickpeas or white beans; and use vegetable stock or water in place of the chicken stock.

Pesto pasta can be an easy summertime dinner or healthy lunchbox idea for your child. Add your favorite brand of chicken sausages, some leftover grilled chicken breast, or cooked turkey burger for brainpower and to maintain stable blood sugar levels. Add whatever types of vegetables you prefer to this recipe—try blanched peas, chopped cucumber, or carrot slices! Any types of gluten-free noodles can be used in this recipe.

Using tapioca paper wraps, you can create an energizing lunch using a lot of antioxidant-rich vegetables and protein-rich chicken. Serve with a peanut or almond butter dipping sauce if desired.

Roasted chickpeas are a great high-fiber and high-protein snack when you or your children are craving something salty and slightly crunchy. I suggest making a double batch whenever possible! The starches in the chickpeas help to feed beneficial bacteria in the gut....a great microbiome-building snack!

This recipe adds protein-rich sprouted chickpea flour for added flavor and nutrients (just don’t eat the batter as it won’t taste very good). If you cannot find sprouted flours then use the un-sprouted versions, which you can usually find at your local grocery store. Pack one or two of these cookies in your child’s lunchbox for a special allergen-free treat! You can purchase sprouted flours from www.HealthyFlour.com.

Pack this nutrient-dense treat in your child’s lunchbox. It’s rich in healthy fats for brainpower, sustained energy, and balanced blood sugar. If you don’t like carob powder you can substitute 2 to 4 tablespoons of organic cocoa powder instead (keep in mind that cocoa powder has a bitter edge to it compared to carob so start with a little less). Serve topped with fresh raspberries or strawberries.

If your child does not have a lot of time to eat lunch or is not a big fan of chowing down on a bowl of raw greens and veggies, then try packing green smoothies instead—it’s a great way to add a lot of green foods and antioxidants into your child’s diet! My children love having a green smoothie in their lunchbox, which they drink at either snack time or lunchtime. Add a small avocado to the smoothie for added healthy fats.

Enjoy this beautiful orange vegetable juice as part of your detox regimen or simply as a healthy afternoon snack!

I love making “green juice” as an afternoon pick-me-up. It really is one of the most energizing things you can do, aside from drinking a big glass of fresh coconut water, when you are low. I have a Hurom HZ Slow Juicer. This type of juicer retains all of the nutrients and does not heat up the juice as it is extracted. I highly recommend investing in this type of juicer!

If your children are new to green smoothies, try this one—they will never know that there is cabbage in it! In fact, my children call this an “ice cream smoothie.” I also like that this smoothie recipe is full of healthy fats from the coconut butter and avocado. Look for coconut butter at your local health food store—it should have only one ingredient: coconut!

Use your Instant Pot to create a hearty meal in minutes! If you have a large pressure cooker, you may want to double this recipe to have leftovers on hand! I like to place leftovers in a small pot, add a little water, and heat gently on the stove. Feel free to add other veggies you have on hand—potatoes, rutabaga, or sweet potatoes are great additions. Just be sure to cut them into large enough pieces, otherwise pressure cooking will turn them to mush.

Fresh figs and goat cheese pair well together, especially with spicy arugula and a tart balsamic vinaigrette! Figs grow here in the Pacific Northwest quite easily and need to be used soon after harvest. I like to make fresh salads with the fig harvest, and, to preserve them, I make fig popsicles and fig jam! Enjoy this salad with grilled balsamic chicken breasts for a balanced late summer meal. 

Purple daikon radishes are one of my favorite vegetables. They bring warmth to the digestive tract, stimulating the entire digestive process. If you feel sluggish or have weak digestion, try adding in daikon radishes and red radishes to your diet daily. Serve this salad with a meat or fish main dish for balance.

Serve this easy and nourishing chicken dinner with steamed green beans or steamed kale over a bed of basmati rice. For a keto or low-carb option, serve over riced cauliflower.

This is one of my favorite breakfasts! To make mornings go quickly, make a big batch of this recipe on the weekend and then reheat small portions as needed in a small skillet with a few tablespoons of water. Serve with a few spoonfuls of raw sauerkraut or a mixed organic green salad.

If you are looking for a very easy Elimination Diet breakfast meal that will keep you fueled throughout the day, then this recipe is for you. Applegate makes elimination diet-friendly (fully cooked) organic Italian sausages that can be used throughout the diet. I like to use yellowish-green plantains for this recipe—great if you’ve bought green plantains for another recipe and did not get a chance to use them before they began to ripen. Serve with raw organic sauerkraut for a balanced meal.

Enjoy this springtime dairy-free soup as part of a light dinner or lunch! It also freezes well for later use.

This simple, easy-to-digest soup takes just minutes to prepare! Serve it with a dollop of cooked brown rice or add in leftover cooked chicken, salmon, turkey, or lamb.

Serve this soup for breakfast; it will help you feel nourished and energized throughout the day. It is especially good on chilly mornings! Serve soup with a spoonful of raw sauerkraut (only if you are not following a low-histamine diet). You will need a food processor for this recipe; if you don't have one, dice all of the vegetables into small pieces. I use a 14-cup Cuisinart, which helps to cut down prep time significantly! 

Try these grain-free, vegan tortillas as your new wrap for any kind of filling. For a quick lunch on the go, fill them with sliced organic turkey, avocado, and lettuce. Try serving these with the Pomegranate Chicken Tacos—the combination is out-of-this-world good!

If you are accustomed to eating bread-y, baked things then this nutritious muffin recipe will help get you through the elimination diet process. Muffins made with plantains are quite filling and energizing—unripe plantains contain easily digested complex carbohydrates that actually feed the beneficial bacteria in your gut! Feel free to change up the ingredients here. Add in different spices such as ginger, nutmeg, cloves, or use different vegetables in place of the carrots such as grated parsnip, beets, or zucchini.

Serve this anti-inflammatory salad as a light lunch topped with leftover cooked salmon or chicken, or as part of a balanced dinner. The avocado dressing will last 2 to 3 days in the fridge. Avocados are an excellent source of potassium and a perfect base for a creamy dairy-free dressing.

Lacto-fermentation is the process in which beneficial microbes are allowed to grow and flourish in an anaerobic environment. This ancient method of food preservation unlocks nutrients from food, breaks down some of the starches, and adds beneficial bacteria and enzymes to every bite! If you were to eat one tablespoon of fermented vegetables it has about the equivalent of beneficial bacteria found in just one capsule of an over-the-counter probiotic supplement! Consume lacto-fermented vegetables daily for a healthy gut and body.

These grain-free and egg-free chicken fingers are so easy to make! Serve chicken fingers with carrot fries and Dilly Coconut Sour Cream or honey mustard for dipping.

We like to serve these burgers in lettuce leaves or collard greens with a dollop of Avocado-Mustard Mayo on top. Serve with parsnip fries, and some lacto-fermented vegetables for a balanced meal. You could replace the fresh rosemary with a handful of fresh cilantro or parsley.

Serve this egg-free meatloaf for breakfast, lunch, or dinner! The plantain adds a hint of sweetness and also helps bind the meatloaf together. Look for semi-ripe, yellow-skinned plantains. Serve meatloaf with baked kabocha squash and a green salad.

Serve this warming dish along side roasted chicken or fish and a large green salad. If you are new to using celeriac then you are in for a great surprise—it’s so delicious roasted! Celeriac, also known as celery root, has a flavor similar to celery, but with a more pronounced “earthy” taste. It looks like a knobby, round, whitish root. Oftentimes they are quite large, like the size of a mini soccer ball! Sometimes you can find them smaller, in which case, you would use a whole one in this recipe.

Use this soy-free, egg-free unprocessed mayonnaise spread onto a Brown Rice Tortilla with your favorite fillings, or use it to top the Rosemary-Salmon Burgers.