This zucchini dish is simple and so delicious. It pairs well with grilled chicken or fish and a fresh green salad. Serve grilled zucchini over this Cumin Spiced Yogurt Dip for a nourishing summer side dish. 

Serve this dip alongside Grilled Zucchini, Mediterranean Chicken Kabobs, or on a crudité platter with your favorite fresh vegetables. 

Serve this quick and easy vegetable side dish with any type of Asian-inspired main dish.

Serve this comforting chicken meal over zucchini noodles or with a large side of lightly steamed broccoli or kale. If you are not on a low-carb or keto diet, serve this creamy chicken recipe with steamed potatoes and steamed green beans for a balanced meal. 

Serve this chili with extra toppings such as diced avocado, shredded cheese, sour cream, sliced jalapeños, or pickled red onions.

Serve this deliciously decadent dip as a part of a crudité board with a variety of fresh vegetables for dipping such as carrots, cucumber slices, radishes, endive, celery, or bell peppers.

Pickled red onions are an easy homemade condiment that you can keep on hand in your fridge. They made a great addition to sandwiches, salads, or garnish on soups.

This simple seared chicken is a great meal prep ingredient. It can be eaten on its own or quickly added to salads, soups, sandwiches for an easy protein.

Pulled pork is an excellent head start meal prep ingredient. It is delicious in tacos and can also be added to salads, soups, and wraps. If you are making it ahead of time you can skip broiling it until just before serving. These pulled pork tacos can be served with a variety of additional toppings including pickled red onions, sour cream, shredded cheese, lime wedges, or fresh salsa.

Serve these meatballs over zucchini noodles or spaghetti squash or your favorite grain based pasta if recommended by your diet plan.

Serve these luscious, moist rolls at your holiday dinner. Nobody will know that they are gluten and grain-free! The trick to making this recipe is to make sure you stop adding flour as soon as you can form the dough into balls. Also, be sure to use the super finely ground blanched almond flour. Please note that these rolls are best the day they are made, after about a day they begin to get very dry. So be sure to prepare this recipe just before you are planning on serving it.

This simple grain-free bread recipe contains no yeast and therefore doesn't need to rise. You can whip up a batch of bread while you are making dinner and have it ready to serve with the rest of your meal!

Use this bread to make Paleo French toast in the morning, or spread with organic pastured butter. Serve with warm spice tea and raw almond milk.

Serve these muffins as part of a holiday brunch or breakfast. If you are not a big fan of cardamom you can reduce it by half or replace it with cinnamon and ginger instead. Use this recipe as a base and replace the pears with blueberries, blackberries, apples, or chopped ripe bananas!

Serve these nutritious muffins on a chilly holiday morning along with scrambled eggs and sautéed kale. My children also like to pack them in their lunchboxes. If you don’t have goji berries—an antioxidant-rich superfood—then use dried cranberries, chopped pecans, or omit them altogether.

Use this vegan and paleo cut-out cookie recipe in lieu of traditional sugary sugar cookie recipes! This one is barely sweetened with maple syrup but tastes plenty sweet! Children and grandchildren will have fun cutting the dough out into holiday shapes. Use shredded coconut, chopped nuts, hemp seeds, chia seeds, or dried organic fruit to decorate.

My children have proclaimed that these are their favorite cookies ever! Many others seem to agree with them. I think you’ll find that these cookies make a great addition to your holiday celebrations! Use my raw chocolate recipe for dipping the cookies or use melted organic dark chocolate chips (though these do contain a little cane sugar).

Use a high-quality organic raw cacao powder in this recipe for best results. We like to serve individual cake slices with a dollop of Whipped Coconut Cream or a drizzle of Fresh Raspberry Sauce. Instead of sprinkling the cake with powdered sugar I grind up organic shredded coconut in my Vitamix and sprinkle that on—it’s slightly sweet and white and powdery!

This isn’t your grandmother’s fruitcake! I have to admit; I never liked fruitcake growing up. I remember being gifted it from neighbors and friends—it was overly sweet and full of artificially-dyed fruit. This healthy fruitcake recipe is slightly sweet and full of flavor from the brandy-soaked dried fruit, orange zest, and almond extract. The flavors are truly exquisite.

Serve these slightly sweet holiday cupcakes with or without frosting. I prefer to frost them with this Dairy-Free Cream Cheese Frosting recipe—it's made from sweet potatoes! Be sure to use white-fleshed sweet potatoes for a white frosting. If you tolerate dairy products, then frost these cupcakes with my Honey Cream Cheese Frosting.

Serve thin slices of this decadent, yet healthy raw chocolate dessert at the end of a holiday dinner. Raw cacao powder is rich in antioxidants, and the coconut oil, coconut butter, and avocado are all full of healthy fats. The nut crust contains protein, healthy fats, and minerals such as magnesium. Coconut butter is the ground-up dried meat of the coconut (you can make your own by processing organic coconut flakes until they turn to butter in the food processor or high-powered blender). It can be called different names, such as coconut mana, coconut spread, or coconut butter.

These gorgeous and healthy little chocolates make a great addition to a holiday party. There are so many variations—try mixing 1 tablespoon of organic peanut butter with 1 teaspoon of maple syrup for a “peanut butter cup,” or try mixing 1 tablespoon raw cashew butter with 1 teaspoon of honey and 1 teaspoon maca powder and using it as a creamy filling. You can also add organic peppermint or orange flavoring to the chocolate for different flavored chocolates. I’ve also sprinkled hemp seeds, goji berries, and chia seeds into the silicone chocolate molds before adding the chocolate.

This luscious and festive dairy-free dessert is a snap to make and can be served alongside other spiced holiday desserts. Use haychia or fuyu persimmons (I prefer the haychia variety because of its jelly-like consistency). I use an ice cream maker to churn the ice cream but you can also partially freeze the mixture and then put it into your food processor to churn it into ice cream.

Ganache is very easy to make, just be sure not to cook it at too high a temperature otherwise the chocolate will burn. Use a double boiler if you have one! Use it to drizzle over your favorite cake, cupcake, raw pie, ice cream, or fresh fruit. This recipe makes enough to drizzle over 12 cupcakes or one 9-inch round double or single layer cake.

Drizzle this fresh raspberry sauce over gluten-free chocolate cake, dairy-free ice cream, cupcakes, or pancakes!

Serve up this tasty grain-free, egg-free dish for breakfast, lunch, or dinner. It’s delicious served with a drizzle of spicy sriracha sauce on top! The ground chicken can be replaced with ground turkey or ground pork if desired. I like to toss in some shredded red cabbage for color. I usually end up using about 4 cups of shredded green cabbage and 2 cups of shredded red cabbage.

Turn ordinary ingredients into an extraordinary dish! Serve these flavorful roasted Brussels sprouts with roasted chicken and baked sweet potatoes for a nourishing, balanced meal. Be sure to use a high-quality balsamic vinegar that does not contain any preservatives or colorings—remember you are concentrating it through the reduction process!

Serve this easy low-FODMAP chili with your choice of toppings such as shredded cheddar cheese, cilantro, or chopped green onions. If you want more flavor, use low-FODMAP chicken broth or beef broth for this recipe. If you don't have any on hand then just use water.

These granola bars are great to make on the weekend to have available as a quick snack throughout the week. They should be stored in an airtight container at room temperature. If you need them to be even more convenient for grab and go snacks, pre-wrap them in wax paper before storing them in the larger container. 

When made in the Instant Pot, hard-boiled eggs are technically steamed to perfection rather than boiled the traditional way. This method of cooking is simple and hands off, and has a built-in timer included! Hard-boiled eggs make for an excellent meal prep ingredient and store well for a quick breakfast or protein-rich snack available throughout the week. 

These cucumber rolls are perfect for a light lunch, snack, or party appetizer!

Granola makes an excellent topping for morning yogurt bowls, a quick snack topped with a little whole milk or homemade nut milk, or even all on its own. I like to make a batch of granola over the weekend so I have it available to eat throughout the week. 

Romesco dip is a Spanish red pepper and tomato based dip. It is traditionally made with almonds and stale bread which act as thickeners. This version is gluten and nut-free, and just as packed with flavor as the original. This versatile sauce can be used as a dip on a crudite platter with fresh vegetables, served over roasted vegetables or chicken, or as an addition to pasta. 

Serve this braised green side dish with seared cod and sticky brown rice for a well rounded and comforting dinner.

This low-FODMAP green smoothie is rich, creamy, and fruity but not too sweet. It is a great addition to breakfast or a perfect afternoon snack. 

Serve this easy low-FODMAP chicken recipe over cooked Spaghetti Squash, Polenta, or your favorite pasta with a roasted vegetable side dish and a green salad. 

This potato salad is tangy and fresh. Serve it with Barbecued Chicken and a green salad for a summer picnic lunch.

This was a breakfast staple in my house growing up. It is one my dad would make for us and he would call it ‘cornmeal mush’ We always ate it with a scoop of peanut butter and homemade strawberry jam or dash of maple syrup and a little milk. Think of it as an alternative to oatmeal and add your family’s favorite toppings. 

Kale salads are great to make ahead to eat throughout the week because they do not get wilty even when they are dressed ahead of time. Serve this salad with some roasted chicken and sweet potatoes for a delicious fall themed dinner. 

This is a light and refreshing salad that comes together very quickly. Serve it with grilled fish and a green salad.