This is my go-to dressing when I don't have any other dressings prepped and ready to go. Use this dressing to top your favorite salad or use it to top a bowl of lightly steamed vegetables. It also works beautifully tossed with warm cooked grains, cooked legumes or meat, and dark leafy greens.

This is one of my favorite elimination diet salad dressings! Serve it over a baby kale salad with leftover cooked salmon, or atop a pile of crunchy romaine lettuce, toasted pumpkin seeds, and sliced avocados.

This is my go-to dressing when I want something rich and creamy to top my salad. Avocados are an excellent source of monounsaturated fats and other nutrients that help the skin and hair glow. Make a double batch of this dressing to have on hand for the week.

Use this creamy nut-free, dairy-free dressing drizzled over your favorite green salad. I like to serve it over mixed baby lettuce with sliced avocados for a simple, nourishing salad.

My favorite way to use this vegan ranch dressing is drizzled over a salad of crunchy romaine lettuce, cucumbers, and radishes. Once the dressing has chilled for a few hours you can use it as a dip for raw veggies!

Use this dressing as a creamy dip for carrot sticks or cucumber slices, or drizzle it over a salad of organic lettuce, grated raw beets, grated carrots, and broccoli sprouts.

Make this easy and delicious chicken recipe as a weekly staple! It can be used in tortillas as a taco filling, in collard greens as a wrap, or tossed into a cabbage slaw with avocado on top.

Serve this nourishing root vegetable mashed in place of mashed potatoes with a roasted chicken and gravy. Use two tablespoons of whatever type of fat your diet allows. Duck fat, butter, ghee, coconut oil, and olive oil all work well! I like to place the mash into an oven-proof dish and broil for a few minutes before serving.

Use this simple, flavorful dressing recipe to toss with a simple green salad that has been topped with seared chicken breasts for a nourishing allergy-free lunch or dinner.

This sauce has a texture, color, and flavor very similar to traditional pasta sauce. Use it to top baked spaghetti squash or cooked gluten-free spaghetti noodles. You can also sauté ground lamb or turkey in a skillet, and then add 2 to 3 cups of this sauce to the ground meat for a heartier pasta sauce.

Use this simple recipe as a replacement for whipped heavy cream. The coconut cream will begin to soften as it sits at room temperature, and will soften quickly on a hot summer afternoon so be sure to keep it chilled. You can easily rewhip it after you remove the container from the refrigerator.

If you are craving something sweet and need a treat try making this recipe! The coconut fat will help you feel satiated when on a restricted diet. Try substituting the vanilla powder for organic peppermint extract or organic orange flavoring (or orange essential oil).

Keep these bars in your freezer for the times you are feeling very hungry and in need of a nutrient-dense snack immediately. I use Omega Nutrition pumpkin seed butter. Look for it at your local health food store or order it online.

This recipe is so simple to make and yet looks like a gourmet masterpiece when all said and done. I use a muffin tin lined with unbleached paper muffin cups for my “tart” pan. First you press the crust mixture into the bottom of each muffin cup, then you add the filling. Then the whole muffin tin is placed into the freezer to “set” the tarts. You can take one out at a time and enjoy them slowly or bring the whole pan out to share with guests.

These grain-free, oil-free, and vegan almond butter cookies are crispy on the outside and chewy in the center. Dip them in homemade Raw Vanilla Almond Milk for a real treat!

These moist and fudgy chocolate zucchini cupcakes are gluten-free, egg-free, refined sugar-free, and nut-free—making them a perfect treat for nearly everyone at the table. Naturally sweetened and packed with grated zucchini, they offer a delicious way to sneak extra veggies into dessert. Top each cupcake with a generous dollop of Whipped Vanilla Coconut Cream for a decadent, dairy-free finish that makes these cupcakes feel extra special.  

This raw chia pudding is similar to tapioca pudding. The chia seeds expand and release their gelatinous substance when soaked in a liquid. Serve pumpkin pudding in small bowls topped with Whipped Vanilla Coconut Cream and freshly grated nutmeg. If you do not own a high-powered blender then you will want to soak the cashews for about 3 hours before blending them.

Having healthy treats on hand is so helpful to succeeding on restrictive diets, especially if your child is participating in it. Look for stainless steel popsicle molds or use BPA-free plastic molds.

Use raw vanilla almond milk as a base for creamy fruit smoothies, in baked goods in place of dairy milk, or use it to top warm whole grain breakfast cereals. I also like to add it to warm spice tea or just drink it plain—it’s so delicious!

Use hemp milk to top hot whole grain breakfast cereals, as a base for smoothies, or as a refreshing drink. It can also be used in baking recipes where non-dairy milk is called for. Hemp milk takes just minutes to make and requires no straining!

Vanilla cashew milk is a creamy, dairy-free alternative that's as nourishing as it is delicious. Cashews are rich in heart-healthy monounsaturated fats, magnesium, copper, and plant-based protein. They also contain polyphenols and antioxidants that support cardiovascular health and reduce inflammation. Blended until silky smooth, this subtly sweet milk is perfect drizzled over warm whole grain breakfast cereals, stirred into herbal or spice tea, or sipped on its own as a satisfying beverage.

Sleeping well is key to proper digestion and detoxification. When we don’t sleep our bodies produce more inflammatory chemicals. This can lead to a leaky gut, as well as pain and inflammation throughout the body. This tea calms the nervous system and helps prepare the body for a deep sleep. Drink 1 to 2 cups about one hour before bedtime.

The majority of people are walking around under constant stress. This can change digestion and immune system functions, and also leave you more susceptible to having a leaky gut. Science is even showing that stress can alter the organisms in our intestinal tract. This tea contains compounds that have been shown to assist in normalizing the stress response.

Chicken broth is rich in gut-healing nutrients, amino acids, minerals, and vitamins. Chicken broth can be made two different ways—from a fresh whole chicken or from a chicken carcass that has been previously roasted. I prefer the flavor of stock made from fresh chickens. Plus, then you have a lot of cooked meat that can be stored in your refrigerator, which can be used to make a quick meal the following day.

Stocks are actually very easy to prepare. You just toss everything into a big pot, cover, and let it simmer for hours on your stove. If you don’t have all of the ingredients don’t worry, stocks are very forgiving, just use the ingredients that you have on hand. The seaweeds add an abundance of minerals and trace minerals to the stock, which is very beneficial as most people are deplete in minerals. Freeze your stock in widemouthed quart jars for later use.

Fermentation is a magical process where beneficial bacteria present on vegetables are allowed to flourish under the right conditions—an anaerobic environment made possible by a salt brine and a covered jar. Just make sure you chop the vegetables into small pieces—this will help them to ferment properly. Lacto-fermented vegetables are a rich source of probiotics that your digestive system needs to thrive! Add a few tablespoons of these vegetables to a meal or use them as a healthy snack.

Turnips comes in various sizes—from small radish-sized ones, to large ones that can fill up the palm of your hand. I prefer to use baby turnips in this recipe because of how tender they are. This low-FODMAP pickled veggie recipe is delicious served with breakfast, lunch, or dinner!

This recipe gets its name because of the red cabbage, green cabbage, and carrots used. It takes about a week to make sauerkraut, or longer for a fuller fermentation! Serve a few spoonfuls of this kraut with every meal.

Growing your own little sprout garden is a fun an exciting process. Broccoli seeds are particularly challenging to sprout as they take longer to sprout compared to other seeds, so be be patient. It takes a few days for the seeds to even break open and they are slow in growing. They say that all good things come to those who wait. Broccoli sprouts are very good things so your patience will be rightfully rewarded!

These nutrient-dense tacos are quick to prepare and make for a great weeknight meal! Use any type of grain-free tortilla (homemade or store-bought). Make a double batch of the beef taco meat to have on hand for easy leftover lunches!

If you are craving a lot of vegetables but don’t want a traditional salad, try these wraps! They are delicious dipped in the Garlic Ginger Peanut Sauce. These are not very filling but highly nutritious, so you may want to make a double batch! We use tapioca flour paper wrappers that can be found at your local Asian market or health food store. They are paper thin and translucent once softened in warm water. These are used in fresh spring rolls at Thai restaurants.

Make this flavorful tomato-peach salsa in late summer when tomatoes and peaches are in abundance! Serve over Roasted Chipotle-Lime Chicken or your favorite soft tacos. Serve this salsa with Fish Tacos or with your favorite spiced bean and grain combination.

These soft tacos are easy to make and delicious served with my Fresh Peach Salsa. If peaches are out of season, or you do not want to take the extra time to prepare the salsa, then use an organic store-bought tomato salsa instead.

I love making this healthy, high protein, grain-free treat for my children as an after school snack during the winter months. It is also the perfect holiday dessert served with a dollop of Whipped Coconut Cream. The smell is intoxicating while it is baking. Serve with apple or pear slices and warm spice tea.

Serve this flavorful salmon dish with the Balsamic Roasted Beets and a large garden vegetable salad. Always remember to purchase wild salmon from the Pacific coast—preferably from Alaska. Avoid consuming farmed salmon as it is a dangerous risk to your health. Research shows that most farmed salmon contains chemicals that damage mitochondrial function in the body, which changes how you process blood sugar, leading to an increased risk for diabetes.

I love making these muffins as a special treat for my children in the fall time. Full of warming spices and hearty oats, these gluten-free muffins are packed with nourishment. You can replace the cranberries with fresh or frozen blackberries, blueberries, or raspberries if desired. If you would like, you can fold in about a half cup of chopped walnuts or pecans to this recipe for more nutrition.

Adding fruit to olive oil and vinegar creates a luscious, fruity salad dressing. If you don't have a white nectarine use a white or yellow peach instead. This dressing pairs with any type of spicy salad green. Try mustard greens or a spicy salad mix in place of the arugula.

This is an excellent salad to serve in early autumn when the fall harvest of greens is available and the green apples and fresh figs are in season. Make a double batch of the dressing to have on hand for a quick salad of mixed greens. Dried figs can easily replace the fresh figs in this recipe.

I love making these high-protein, grain-free pancakes for my children in the morning. They like them drizzled with maple syrup; I like them topped with fresh berries and sliced bananas.

Fresh Cranberry beans can be found at your local farmer’s market in the summertime. They are white with dark pink speckles and are easy to shell. Have your children go into the backyard to shell them on a sunny afternoon. It’s a great activity to keep them busy and feeling like part of the family team! Serve this salad over cooked quinoa or fresh lettuce leaves.