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 adzuki beans with black 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!

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!

Using high-protein almond flour and very little sweetener makes these muffins a good choice for breakfast. You will feel satiated longer because of the fat and protein found in the almond flour and eggs. Be sure to use “blanched almond flour” which is very finely ground.

Serve these nutritious grain-free muffins for breakfast spread with coconut butter and honey along with sautéed kale and a Chicken Apple Breakfast Sausage. This recipe comes from our Elimination Diet Book and is designed for Phase 3 (for egg reintroduction). 

This delicious bread recipe is designed for the reintroduction of yeast during the late stages of Phase 3 of the Elimination Diet. It’s free of all other irritants making it easy to notice if there is a reaction to yeast. If you find you are able to tolerate yeast then use this bread recipe for sandwiches or toast (toasted in a gluten-free toaster) throughout the rest of the diet. Chia seeds can be found at most health food stores. Grind them in a coffee grinder or high-powered blender.

I like to cook extra salmon when making dinner so I can have it to make big salads for lunch the next day. Use your favorite salad dressing here. I like to use the Green Goddess Dressing!

This anti-inflammatory summer salad is the perfect blend of nourishment and ease—featuring tender grilled chicken marinated in a tangy blueberry-mustard glaze, served over crisp greens and juicy nectarines (or peaches, if that’s what you have on hand!). It’s dairy-free, paleo-friendly, and suitable for elimination diets—making it an ideal recipe for both healing and everyday summer meals. Pair it with a pitcher of fruit- and herb-infused water and a simple platter of raw summer vegetables for a refreshing meal that satisfies without weighing you down.

Delicata squash are a smaller, sweet winter squash with thin skin—so they don’t need to be peeled before roasting or eating! Winter squash are available early to mid-fall and can usually be found through March in most grocery stores. Serve salad with a hearty bean soup or with baked salmon for a balanced meal. Use the simple olive oil and apple cider vinegar dressing below, or use another dressing on this site.

Serve this simple salad with Baked Chicken Breasts or Roasted Salmon for a quick lunch or dinner. We also like to serve this salad with the Chicken Fried Cauliflower “Rice”.

Use this salad as a base and add your favorite vegetables, leftover cooked chicken, cooked fish, or cooked beans! The apple cider vinaigrette is perfect to make when fresh herbs are in season.

This is one of our favorite ways to prepare raw kale! We serve it with everything from baked chicken or fish to pizza and hearty bean soups. It’s even great the next day as leftovers—the kale will soften the longer it sits in the dressing, which makes it more tender and easier to chew.

My children adore this lively, refreshing salad—especially since cucumbers are their favorite vegetable! Crisp, hydrating, and naturally cooling, cucumbers are over 95% water and contain compounds like cucurbitacins and flavonoids that offer anti-inflammatory and antioxidant benefits. Paired with fresh mint, this salad is the perfect way to cool down on warm days. Serve it alongside baked chicken, grilled fish, herbed rice, or a bowl of summer beans. It also makes a lovely topping for grain bowls or tucked into lettuce wraps for a vibrant, crunch-filled meal.

Serve this light and zesty salad with baked fish or chicken. It is also tasty over a pile of lettuce leaves and topped with toasted pine nuts.

This is one of my “fast food” recipes. You can create a very quick meal using dark leafy greens, roasted sweet potatoes or squash, and wild fish or organic chicken. These greens also make a great addition to any dinner, breakfast, or brunch!

I usually make some type of version of sautéed kale a few times a week, whether for breakfast, lunch, or dinner! Serve this quick and easy vegetable dish with baked salmon, roasted chicken, or adzuki beans and quinoa.

This stuffing is made without bread! Using all whole food ingredients, it’s packed with nutrients like beta-carotene, and immune-boosting chemicals. I like to make sure the squash is cut into smaller cubes that are all relatively the same size, which allows for even cooking. To quickly mince the mushrooms, simply toss them all into a food processor fitted with the “s” blade and pulse until minced.

Looking for a nightshade-free replacement to mashed potatoes? Try this creamy, delicious recipe! It pairs well with roasted chicken, gravy, and steamed green beans for a balanced meal.

Roasted vegetables are so easy to make and work well served it alongside baked chicken or fish for an easy weeknight evening meal. This recipe also makes an excellent side dish for a winter holiday meal. 

This is one of my favorite recipes if I am craving something sweet. Use this recipe in lieu of dessert at the end of your meal. It also pairs well with baked black cod and steamed broccoli for a simple, satisfying meal.

The autumn harvest brings many varieties of winter squash including, acorn, butternut, buttercup, delicata, golden turban, hubbard, kabocha, spaghetti, and pie pumpkins. Each has its own unique flavor and an incredible sweetness. Try serving baked winter squash with a drizzle of extra-virgin olive oil and a few dashes of cinnamon. Blend baked winter squash with Chicken Stock or Nourishing Vegan Ginger Soup Stock for a simple, nourishing soup to sip on.

If you are craving something salty and crunchy, make kale chips! They are a much healthier alternative to potato chips.

Serve this refreshing, lemony quinoa salad in the summertime when cucumbers are at their peak. Add in a few cups of cooked chickpeas or chopped cooked chicken to add extra protein and nutrients if desired.

This nourishing, fiber-rich soup is a classic comfort food made with split peas, seasonal vegetables, and aromatic herbs. It's deliciously satisfying and easy to prepare, making it perfect for both weeknight dinners and batch cooking. Try using a blend of homemade vegetable stock and water to achieve depth of flavor while conserving your freezer stash of broth. Add a handful of fresh herbs—like thyme, oregano, or basil—at the end of cooking for a vibrant, herbal finish.

Serve this warming nightshade-free stew over cooked quinoa, brown rice, or just as it is! Add chicken or chickpeas to it for extra protein and nutrients if desired.

Use my simple Brown Rice Tortilla recipe as the wrap for these tacos. You can also try a large collard green, cabbage leaf, or lettuce leaf.

Poaching is a wonderful cooking method that doesn't involve heating up your oven in the summertime! Serve poached salmon with a large garden salad, and, if you are not on a grain-free or low-carb diet, you could also include gluten-free noodles tossed in olive oil and chopped fresh herbs to create a beautiful, nourishing summer meal.

Serve this superfood salad as an energizing, antioxidant-rich lunch! If blueberries are out of season, then replace with raspberries or blackberries. If you have leftover baked or poached salmon, use that instead of cooking more!

Serve these high-protein grain-free waffles with hardboiled eggs and a green smoothie for an energizing breakfast.

Serve these gluten-free latkes as part of your Hanukkah celebration, or just as part of a hearty weekend breakfast any time of year!

This nourishing salmon chowder can be made with leftover salmon! Other types of fish work well too, such as halibut or black cod. If you don't have any leftover cooked fish, then quickly bake some in the oven at 400 degrees F. Bake salmon for about 10 minutes per inch of thickness. Serve chowder with a refreshing Cucumber-Mint Salad for a balanced meal. 

This recipe is a favorite for children. Serve with the Sunny Sunflower Seed Burgers or Crispy Chicken Fingers, organic ketchup, and steamed broccoli for a healthy, kid-friendly meal.

This delicious Asian-inspired salmon dish is just seasoned with salt and served with a creamy ginger cashew butter sauce! If you can’t find raw cashew butter you can use ⅓ cup raw cashews soaked in water for about 1 hour (and then drained). We prefer to purchase wild Alaskan troll caught king salmon, as it is one of the most sustainable forms of salmon, with also the least amount of environmental toxins. Always look for wild Pacific salmon, and never buy farmed or Atlantic salmon.

This recipe is designed for your slow cooker and takes just minutes to prepare! You can put it together in the morning then set your slow cooker to low and you will have a meal ready when you get home from work. Use homemade Brown Rice Tortillas, butter lettuce leaves, or fresh collard greens for your taco shells.

Pulsing a whole head of raw cauliflower in the food processor into small pieces can replicate white rice. This nutrient-dense, vegetable-rich meal is great for breakfast, lunch, or dinner! Serve it with the Napa Cabbage Salad with Ginger-Cilantro Dressing.

Try this tasty soy-free stir-fry served over sprouted brown rice or cooked spaghetti squash. I prefer to use a 12-inch cast iron skillet to cook the chicken—it cooks evenly and quickly this way without burning. Never use any type of non-stick cookware because of the chemicals it contains!

This recipe can be made when you are pinched for time—it’s so fast! I like to serve each burger topped with mashed avocado, sliced cucumbers, broccoli sprouts, and radishes. Wrap your burgers in a few pieces of lettuce or napa cabbage instead of using a bun. It's much healthier and easier to digest this way.

You can create a beautiful meal in no time at all with this recipe. Use the vegetables I suggest below or choose your own—try cauliflower, broccoli, green beans, parsnips, turnips, yams, brussels sprouts, and leeks! Serve this recipe along with a large green salad.