This is the bread recipe our children like best. I’ve substituted nearly all of the flours with good results. For example, I often will just use 2 to 2 ½ cups of sprouted brown rice flour in place of the sorghum flour, brown rice flour, and millet flour (keeping the almond and tapioca flours in the mix). The bread will remain moist and ready to eat without needing to toast it. It is great for sandwiches or hot out of the oven!

This super nutritious, dark, whole grain muffin is an absolute favorite at our house. My children devour them as they come out of the oven and then ask to take one in their lunchbox the next day. If you don’t have blueberries on hand try using diced apples and a few teaspoons of cinnamon. Raspberries, blackberries, or diced peaches also work well in this recipe!

If you’ve made turkey burgers before you might know that they can end up a little dry and flavorless. That’s why I like to spice them up a bit with fresh garlic and Thai red chili paste. Cooked in a hot skillet over low heat, and with the addition of some spices, you can create a restaurant-worthy meal in minutes! I like to use napa cabbage leaves in place of buns. This adds more nutrients, eliminates the gluten and grains naturally, and adds fresh flavors! Serve with roasted sweet potato wedges and a few radishes or cucumber slices.

If we make baked potatoes for dinner one night, I like to save one to two so I can make this breakfast hash the next morning. It cooks up very quickly! If you are accustomed to eating a carb-rich breakfast such as bread or cereal in the morning, then this is a great replacement! If you do not tolerate eggs, then add in some leftover cooked salmon or chopped breakfast sausages in place of the eggs.

These amazing little treats are perfect for an afternoon summer snack or evening dessert. You will need a set of popsicle molds for these. You can add more or less cocoa powder depending on how rich you would like these.

Use this simple, nutritious icing recipe to decorate cakes or cookies with. Once chilled, you can spread it onto cookies and then decorate them, or place the frosting into a cake decorating bag and pipe pretty designs onto your dessert. Add natural food dyes for colored variations. It will become soft at temperatures above 75 degrees, so keep that in mind if you are planning on bringing a decorated cake or cookies to a summer picnic in the park.

This recipe makes enough frosting to frost 12 cupcakes. Sometimes I will add in a few drops of lavender essential oil and dried lavender flowers, and omit the orange zest. Other times I will add in raw vanilla powder in place of the orange zest.

Use this decadent dairy-free frosting to frost the grain-free Banana Cake or drizzle over the Decadent Chocolate Bundt Cake. You can get coconut cream by refrigerating 1 can of full fat coconut milk for a few hours, then open the can and scoop the hard cream off the top. I usually get about ⅔ cup of coconut cream per 14-ounce can of full fat coconut milk. You may not need to refrigerate the can in order to get the cream off the top.

The extra richness in this cake comes from the beets, which provide moisture, sweetness, and added minerals. Serve cake with fresh organic berries or Fresh Raspberry Sauce.

Serve this nourishing, and easy to digest soup for breakfast, lunch, or dinner! I like to top the soup with fresh sprouts or microgreens and fennel fronds. 

This recipe is great to make when you have leftover cooked chicken needing to be used up! If you can tolerate grains, then add a scoop of cooked white jasmine rice to each bowl when serving. I also like to save the fennel fronds and garnish each bowl with them.

These muffins are so simple to make and very satisfying. Try spreading a hot muffin with coconut butter and raw honey for a delicious sweet treat!

This is my children’s favorite quinoa salad! The whole bowl disappears before I can get any put away into the refrigerator. Take this salad to work or have it as a light lunch or serve with a vegetable-bean soup for dinner.

This clean eating recipe can be whipped up in minutes! Enjoy it as a light lunch or dinner. You can make up a double batch of the turkey and store it in a glass container in your refrigerator in order to make salads throughout the week. If the dressing thickens in the fridge, add a little water and bring it to room temperature before serving.

If parsnips are out of season use extra cauliflower, or try beets, carrots, or broccoli. Use a homemade chicken or turkey stock for best results. this soup freezes well! Use wide-mouth pint or quart jars for freezing soup. 

Serve this vibrant, anti-inflammatory salad along with baked fish or chicken and roasted sweet potatoes for a balanced, nourishing meal. It is also delicious served with cooked brown rice or quinoa and black beans or chickpeas, topped with sliced avocados! This salad can be made ahead of time and stored in your refrigerator for up to 5 days.

Use this recipe during Phase 2 and 3 of the Elimination Diet—the healthy omega-3 oils in the salmon will help to calm down inflammation in the body. This is my go-to “fast food” meal when I’m out of time and dinner needs to get on the table quickly.

This beautiful, creamy dressing is perfect to dress any type of salad greens, or toss it with thinly sliced cabbage and fresh mandarin oranges. Dressing will keep for up to 10 days in the refrigerator in a covered glass jar. Olive oil slightly hardens at refrigerator temperatures so just run the jar under hot water, and then shake well, before using.

There’s nothing better than a bowl of creamy, warm squash soup on a chilly autumn day! Serve soup sautéed kale and brown rice for a balanced meal.

This smoothie recipe uses raw brazil nuts and chia seeds as the base—a protein and healthy fat-rich way to start your day. The brazil nuts provide an abundance of selenium—a mineral that can often be deficient in many people’s diets. Selenium is used in the body to make proteins necessary for detoxification, for mitochondrial biogenesis, and for proper immune system and thyroid function. Serve this smoothie for breakfast or a late-night snack!

We absolutely love using fresh pineapple in green smoothies—it creates such a flavorful, yummy green drink! If you can’t find fresh organic pineapple, look for it frozen at your local health food store.

Frozen or fresh raspberries combined with quinoa and almond milk create a delicious breakfast cereal! Make up a double batch of this recipe on the weekend and then reheat small portions as needed throughout the week.

We like to serve this recipe with curried chicken, rice, and a salad made from romaine lettuce and cucumbers. Garam masala is an Indian spice blend usually consisting of cumin, cloves, cinnamon, cardamom, black pepper, and turmeric. Look for it in the bulk spice section of your local health food store.

Store these sweet, chocolaty, nourishing bars in your refrigerator for those moments when you need a healthy chocolate treat! For a nut-free version, use raw sunflower seeds and roasted sunflower seed butter in place of the almonds and almond butter.

Serve this simple, nourishing beef roast with raw sauerkraut or a crunchy romaine lettuce salad for a balanced meal. I use potatoes, celery, and carrots in this recipe, but rutabaga or sweet potatoes also work quite well! 

Serve this beautiful and flavorful salad with baked sweet potatoes, roasted chicken, or a bean soup for a balanced meal. The salad lasts several days in the fridge, just keep the almonds on the side until you are ready to serve it! 

The herb marinade for this recipe is a beautiful bright green color! Serve chicken with steamed red potatoes, cooked frozen peas, and a green salad for a nourishing springtime meal. 

Serve a piece of this nourishing cake along with a cup of green tea and a hard boiled egg for a quick lunch. It also makes a healthy treat for your child’s lunchbox. Dollop with Vanilla Whipped Coconut Cream for a healthy after dinner sweet treat. If you don’t have cashew butter on hand use almond butter instead.

This delightful alternative to ice cream uses plant-based ingredients, with no added sweeteners, to create a nutrient-dense, creamy frozen dessert. The sweet flavors in this recipe come simply from fruit! Keep a batch of this nutritious dessert stocked in your freezer to satisfy those sweet cravings!

Frozen bananas can create the creamiest dairy-free ice cream! Whenever our bananas are getting too ripe I peel them and freeze them whole in large containers. This way we always have a supply for smoothies and sweet treats like this recipe! Serve with sliced bananas and raw cacao nibs.

I like to frost these cupcakes with the Honey-Cream Cheese Frosting and decorate them with fresh edible flowers. If you are following a diet that excludes dairy products, then frost these cupcakes with my Dairy-Free Sweet Potato Buttercream Frosting. 

I like to make this grain-free paleo cake when I have too many overripe bananas. Nobody can tell that it is grain and gluten-free! Top it with the Fudgy Coconut Frosting just after it comes out of the oven. Double the batch and bake in a 9x13-inch pan if desired. 

Not only are these cookies gluten-free but they are also vegan, meaning they contain no dairy or eggs. The combination of the orange zest and shredded coconut gives these cookies a sweet flavor without needing to use a lot of sugar in the recipe.

These amazing little gluten-free cookies are fun to make with children. They can help roll out the dough and cut it into shapes using different cookie cutters. Try pumpkins for Halloween, gingerbread people and stars for Christmas, and hearts for Valentine's Day. Frost the cookies with the Cashew-Honey Icing or a simple powdered coconut sugar icing. 

I love that these cookies are sweetened completely with nutrient-dense medjool dates. I always feel good seeing my children pack one of protein-rich these cookies in their school lunches! Serve cookies with chai tea for a nourishing afternoon snack.

I love making this summertime dessert when the raspberries are just coming into season. If raspberries are unavailable try fresh strawberries, blueberries, or pears!

Serve this simple, nutritious grain-free crisp during autumn and winter when apples are in season. I like to make this dessert and serve it after a hearty meal of roasted organic chicken, root vegetables, and steamed kale. Because the topping can burn easily, I partially cook the filling first on the stove and then transfer it to a baking dish and add the topping. 

This decadent vegan tart can be made with any berry but I especially like the combination of tart raspberries and sweet chocolate. The tart is best served the day it’s made. You can also use a smaller tart pan (an 8-inch works well) and cut the ingredients in half if you are serving less people.

Serve this simple, nutritious grain-free, vegan dessert for brunch or after a special occasion meal. The turmeric powder gives the filling a beautiful yellow hue; add more or less depending on how bright you would like the tart to be!

These brownies are amazingly fast to prepare, and no baking required! You will need a food processor for this recipe. A high quality cocoa powder can make all the difference with this recipe—I use an organic raw cacao powder. My children love to pack these nutritious raw brownies in their school lunches! These brownies will keep for up to two weeks in a covered glass container in your refrigerator.