This is a great replacement for dairy sour cream—it’s so simple to make! Dollop it on top bean soups or tacos, use it as a base for herbed sour cream dips, or stir in a little honey and dollop it over fresh berries. Be sure to use the full fat coconut milk, not the light variety. For the probiotic powder, we use Klaire Labs Therbiotic Complete powder.

This recipe makes for a nourishing way to round out your meals. The pudding will thicken as it chills. Serve it cold or at room temperature with a little grated nutmeg on top.

This blueberry crumble will help to satisfy those cravings for desserts and sweet treats. Coconut butter is both the meat and oil of the whole coconut, blended together. You can find it at your local health food store or online. There are other names for it like coconut manna or coconut cream concentrate. You can easily make your own coconut butter by placing finely shredded, unsweetened organic coconut into a food processor or Vitamix and blending until super smooth and creamy.

I love serving this beverage before bed if I’m craving something rich and sweet. Coconut milk is naturally sweet and very filling so it will help you feel satisfied and sleep well. I use the Homemade Coconut Milk in this recipe because it is less fatty and lighter-tasting compared to canned coconut milk. Sometimes I like to add ½ cup of strong brewed rooibos or roasted dandelion root tea to the spiced coconut milk for more of a chai flavor.

Drinking plenty of water is key, however, if you are accustomed to consuming sweetened beverages then this recipe will help satisfy those cravings when you are working towards changing your diet. Use any fresh organic fruit you would like in this recipe. Try blackberries, raspberries, pineapple slices, or pitted cherries. I prefer to use frozen fruit because, by freezing, the cell walls in the fruit are broken down and release their flavor and nutrients more readily into the water.

Serve up this tasty, refreshing treat anytime you are in the mood for something sweet and rich tasting. Crack open a young coconut for the freshest, tastiest coconut water. You can also find coconut water at your local health food store in glass bottles or cans, or replace the coconut water with half canned organic coconut milk and half water.

This simple elimination diet recipe can be made very quickly—great for weeknight dinners. Serve with a scoop of white or brown rice, or a plantain tortilla. Store leftovers in your refrigerator and use them to nourish yourself throughout the week. Feel free to switch up the vegetables and meat in this recipe. Once you make this version, get creative!

Serve this nourishing green detox soup with a drizzle of extra virgin olive oil or a swirl of homemade coconut milk. I also like to top it with chopped fresh cilantro or Thai basil.

I love to use leftover cooked rice or quinoa to make quick meals. You can stir fry up just about any veggie and use it in this recipe. If you cannot tolerate grains at this point then simply swap out the rice for about ½ to 1 pound of ground organic meat (turkey, chicken, or lamb). Serve topped with fresh cilantro and lacto-fermented vegetables.

This juicing recipe is free of fruit and only uses low-FODMAP vegetables. If you would like a bright green juice, try using white carrots—typically sold in "rainbow carrot" bunches along with other differently colored carrots. Enjoy this juice as an antioxidant-rich snack anytime of day!

This is one of my favorite juice recipes. I’ve been drinking it ever since I started going to juice bars and ordering custom-made juice blends. The fennel adds a nice sweet flavor—it feels like a treat to me! I use the whole fennel—the white bulb, green stalks, and feathery leaves.

When you are feeling out of balance, try including more fresh vegetable juices and smoothies! This cleansing juice supports the production of detoxification and antioxidant enzymes within the body. The plant compounds in this juice also help calm the gut and reduce inflammation throughout the body. I use a Hurom slow juicer, which keeps the fruits and vegetables cool while extracting the juices.

Enjoy this smoothie during all phases of the elimination diet—it’s rich in powerful antioxidant compounds called anthocyanins! When you are entering phase 3 and challenging oranges and citrus, add one whole peeled orange to this smoothie.

This smoothie, or a variation of it, is what we make most often at home for breakfast or snacks. Sometimes we will use tangerines or mandarins in place of the oranges. If there are a lot of seeds in the oranges, you can easily get them out by slicing the oranges in half after they have been peeled, and then taking the tip of a knife to pop them out.

We love harvesting strawberries from local organic farms in the summertime and then freezing them to use throughout the year. Try this summertime smoothie using either fresh or frozen fruit. Sometimes I will add in half of an avocado or 2 tablespoons of chia seeds for extra healthy fats.

This nutrient-dense smoothie keeps me going strong for hours without feeling hungry! If you would like it a little sweeter, add in a half of a frozen banana or two pitted medjool dates. Raw Vanilla Powder can be purchased online. It adds sweetness to smoothies, raw desserts, and baked goods without adding any sugar! 

Soaking almonds overnight makes them far more digestible and unlocks many of their nutrients. This is what happens when you plant a seed in the earth and then water it—it wakes up and prepares to germinate, unlocking its nutrients for use in growing into a plant. Serve this smoothie as a snack or as a light breakfast.

This is one of my children’s most requested breakfasts. We use whole, organic sprouted brown rice and then grind it in the dry container of our Vitamix. You can also use a coffee grinder to grind the rice into a fine meal. Serve with a sprinkling of coconut sugar and frozen blueberries, or, in Autumn, try serving the rice cereal with lightly sautéed apples and currants with cinnamon and a little maple syrup.

This quinoa porridge recipe creates a rich and nutritious way to start your day. Make a double batch so you can easily reheat leftovers the next morning!

This breakfast will nourish and sustain you for hours! Make up a big batch on the weekend and then reheat small portions as needed in a small skillet with a few tablespoons of water. Serve over Baked Winter Squash with a few spoonfuls of Cultured Vegetables if desired. I also like to add sliced avocados to my portion or drizzle the whole meal with the Green Goddess Dressing.

Try making a large batch of this on the weekend and then reheat small portions for breakfast throughout the week. Add in leftover cooked salmon, chicken, turkey, or cooked beans for added protein.

This meal gives you sustained energy to last all morning long. Substitute the lamb with ground turkey or cooked adzuki beans if desired. Serve with fresh organic salad greens or a fermented vegetable, such as the Pickled Cauliflower, Carrots, and Green Beans.

You can make this recipe ahead of time, form them into patties and either freeze or refrigerate them before cooking. Then take one or two out at a time to cook as needed. Uncooked sausages will last up to 2 days in the refrigerator or 6 months in the freezer. Serve with a green salad and a cup of herbal tea for breakfast. You can also serve these for dinner in between two romaine lettuce leaves with your favorite fixings!

This simple recipe takes just minutes to prepare and will leave you feeling energized all morning long!

Other root vegetables can replace potatoes when making hashbrowns. My favorite is to use a combination of celeriac and rutabaga. I cut the vegetables into pieces and then use my food processor fitted with the grating disc to quickly grate everything. You should have 4 to 5 cups total. Serve with Chicken-Apple Breakfast Sausages and organic salad greens for a balanced meal.

Carry a small container of this grain-free seed-based granola with you for a snack or serve it for breakfast with Vanilla Hemp Milk topped with fresh berries. When shopping for seeds, look for shelled green pumpkin seeds, often called pepitas.

This beautiful green detox soup is easy to digest, light, and nourishing. Add in additional fresh herbs if desired—try dill, tarragon, or oregano. Freeze cooled soup in wide-mouthed pint or quart jars for later use.

I prefer to use quite a bit more ginger in this soup than what I call for. If you love the flavor and spice that ginger provides, then add up to twice as much as what is called for below. If your ginger is quite fresh there is no need to peel it, on the other hand, if it is older with a thick skin, then peel it.

This beautiful beet soup is nourishing, warming, and full of compounds that assist the liver in detoxification. If you can tolerate dairy products, top each bowl of soup with a dollop of organic sour cream. If you are the Elimination Diet, use coconut milk or Coconut Sour Cream. 

This creamy dairy-free soup is simple to make and easy to digest. Try adding other vegetables, such as zucchini, garlic, parsnips, kale, or spinach. Add extra stock if you add extra vegetables!

Serve this flavorful, nourishing soup with a scoop of cooked quinoa or brown rice and a large green salad.

This hearty, warming soup is perfect to make on a chilly autumn or winter evening. I like to use cannellini beans, but other white beans work as well, such as navy or great northern. Serve with a Roasted Delicata Squash Salad for a balanced meal. This soup freezes well—pour into widemouthed jars, cool, and then freeze.

This soup makes the perfect breakfast on day 3 when you are coming off of phase 1. Keep a few jars in your fridge at all times to have on hand for quick meals on the go. Feel free to use 8 cups of your favorite vegetables—try the combination I suggest below or your own creation!

When you have homemade Chicken Broth stocked in your freezer or refrigerator anything is possible when it comes to soup. This recipe comes together quickly and can be made with either chicken thighs or boneless breasts. Serve it with leftover cooked brown rice or white jasmine rice.

Make a pot of this soup on the weekend so you will have ready-to-go food during the week. You can vary this recipe by adding different vegetables to the soup portion. Try shiitake mushrooms, lemongrass, and grated ginger for an Asian-inspired soup. You could also add diced root vegetables such as parsnips, rutabagas, celeriac, turnips, and golden beets for a winter vegetable chicken soup.

This soup makes for a warming, winter meal. Making soup with bone-in, skin-on poultry is a two-part process—first you make a rich broth, then you make the soup. It’s very simple, but it does require a few hours of cooking time so plan on making this soup on the weekend if you work away from your home during the week. If you have an Instant Pot you can save time by making the broth part of this recipe in it (follow my directions below for this variation).

This soup makes a very quick meal as long as you have leftover cooked chicken and baked squash sitting in your refrigerator needing to be used up. I like to use the leftover meat from a whole roasted chicken. Use any type of winter squash—sugar pie pumpkins, butternut squash, hubbard, or acorn. The key to a flavorful soup is starting with a very rich homemade chicken or turkey stock!

The pomegranate juice in this recipe is what I use to replace the acidity tomatoes usually give to beef stew. Look for pure, unsweetened pomegranate juice, not a blend of juices. You can replace the pomegranate juice with homemade beef stock if desired. Serve with baked winter squash and a large green salad for a balanced meal.

Dosas are traditional Indian pancakes or crepes made from soaked and fermented whole grains and beans. They make a great bread replacement! Making dosas is a two-part process—first you soak the grains and beans overnight, then you blend them into a batter and let it ferment. This is one of the most digestible ways to prepare grains and beans. Replace the black beans with adzuki beans, mung beans, black-eyed peas, or chickpeas if desired.

These simple grain-free tortillas are very pliable and tasty! Serve them with your favorite fillings—chicken fajitas, beef tacos, hummus and grated vegetables, or whatever! They are delicious served with the Slow Cooked Mexican Beef Roast, Curried Chickpea Tacos, or Halibut Tacos!