Delicata squash has always been my favorite variety of winter squash. It is perfectly sweet and creamy and is simple to prepare with tender edible skin that is not intimidating to cut through. Because you are going to eat the skin, be sure to give the squash a good scrub to remove any dirt before preparing. I like to serve this squash with roasted chicken and a green salad. 

Apples and cheese are one of my favorite food combinations, in a salad or just for a snack. Serve this salad topped with a roasted chicken breast for a simple lunch, or with some roasted vegetables and chicken for dinner. Honeycrisp apples are by far my favorite variety of apple, but feel free to use your favorite or whatever you have on hand.

This is a decadent and delicious way to enjoy kale! This recipe pairs well with seared pork chops and some roasted winter vegetables. If you are following a low-carb or keto diet, then serve with roasted cauliflower or roasted brussels sprouts and your favorite protein. 

This soup is incredibly quick to make and so delicious and nourishing. Serve it topped with microgreens or broccoli sprouts and pepitas. 

Roasting brings out the sweet and nutty flavors of vegetables, and this is especially true for carrots and fennel. Serve this roasted vegetable dish on top of a bed of greens, or with roasted chicken or pork and a green salad. 

Serve this stir fry on top of sticky brown rice or riced cauliflower. Feel free to add in other vegetables you have on hand such as mushrooms, snap peas, snow peas, or green beans. 

Serve these high-protein SCD-compliant banana muffins for breakfast with a mug of hot tea. If you need additional protein for breakfast, add in some hard-boiled eggs or homemade sausages.

Serve this nourishing soup with a side of baked winter squash for a comforting and healing meal. This recipe can be used in the intro phases of the GAPS diet and SCD diet.

Pad Krapow Gai is a traditional Thai dish served over long-grain white rice. Typically, oyster sauce and soy sauce are used in the sauce but I created a soy-free, gluten-free version based on a recipe our good friends brought back from their travels in Thailand. I like to use Holy Basil, Thai Basil, or this Purple Mountain Basil I grow in my garden (pictured here) in this recipe as it lends a better flavor compared to sweet basil (but use whatever you have on hand). For added spice, chop up some extra fresh Thai chili peppers for garnish!

These delicious gluten-free and yeast-free flatbreads make a great side dish to any type of soup or stew! Or try serving them for breakfast with sautéed vegetables and your favorite protein.

This recipe is a great way to spice up plain hamburgers! We love to serve these with lettuce leaves as "buns" along with a dollop of mayo, sliced tomatoes, cilantro, and red onions.

Serve this nutrient-dense and quick to prepare turkey hash with a spoonful of raw sauerkraut, broccoli sprouts, and avocado for an energizing breakfast. Rutabagas are a cruciferous root vegetable and a great replacement for sweet potatoes or potatoes on special diets. 

This easy and nourishing lentil stew can be made in a slow cooker, Instant Pot, or on the stovetop! Serve with brown rice, extra coconut milk, cilantro, and red chili flakes. If you are following a grain-free diet or SCD diet, serve dal over Cauliflower Rice or nothing at all—the dal is delicious on its own! 

Serve this simple bok choy dish with pan seared fish and sticky brown rice for a balanced, nourishing meal. 

I love artichokes, but they can be a real pain to prepare from scratch and require a lot of effort for minimal consumable food. Using canned artichoke hearts makes these roasted artichoke hearts quick and simple to prepare for a savory appetizer or snack. Serve them with your favorite dipping sauce such as Romesco Dip, Pesto, or Quick Aioli. 

These simple braised carrots are so tender and packed with flavor. They are easy enough to prepare for a weeknight dinner, and special enough to serve to guests. Serve them with a roasted chicken and another favorite vegetable side dish such as Braised Green Beans. 

Honeynut squash is a relatively new squash to the market, and was developed by crossing butternut and buttercup squash to make an ultra sweet and tender squash that resembles a miniature butternut squash. If honeynut is not available in your area, use 1 medium butternut squash in place of the 2 honeynut squash in this recipe. 

Black lentils are an excellent choice to use in salads because they have a thicker skin and do not disintegrate as easily as some other lentil varieties do. If you can not find black lentils, French lentils can be substituted. Be careful not to overcook them and drain them and allow them to cool in a thin layer so they do not overcook and turn to mush. I like to serve this salad with roasted chicken or fish for a satisfying dinner, or a poached egg for a nourishing breakfast. 

This is my go to way to prepare zucchini. It is quick to make and completely packed with flavor. Serve it as a vegetable side dish with your favorite dinner meal. 

I usually end up making a version of this soup at least once a year. It is perfectly savory and smooth and creamy. I like to serve it with a dressed up grilled cheese sandwich with dijon mustard and thinly sliced shallots, but it would also be great with a hearty green salad topped with roasted chicken and a cooked grain. 

Serve these fajitas in your favorite tortillas with a choice of toppings including shredded cheese, sliced avocado, cilantro, sliced jalapeños, sour cream, or salsa. 

I think poaching is a greatly underrated method of preparing eggs. Poached eggs are tender and ultra quick to make, and not too complicated if you know a few tricks. Serve them on top of your favorite breakfast hash or on top of your favorite vegetables for a nourishing breakfast. 

Eggs Benedict has long been the breakfast of celebration in my family. Every birthday, graduation, and mother’s day, the honoree is more than likely to choose eggs benedict for their special meal. Of course, the most special part of this dish is the hollandaise sauce. Hollandaise is not too difficult to make at home and can be used to dress up so many dishes.

Serve this flavorful green bean dish with roasted chicken and a winter green salad. If you following a Keto, SCD, or GAPS diet, make sure to use sugar-free bacon!

The long 24-hour fermentation time on this yogurt allows enough time for the beneficial bacteria to eat up the lactose in the milk, leaving a yogurt that is nearly lactose-free. 

Stuffed Squash is a quintessential fall dish that is savory and perfectly comforting on a chilly evening. Serve with a green salad for a complete meal. 

Serve this savory squash dish with your favorite roasted meat and a green salad.

Scallops are a great protein option that are quick to prepare and simple to make at home if you know a few tricks. The goal is to quickly sear the first side of the scallop in a very hot skillet, flip and quickly cook the second side. You will likely not get a nice sear on the second side, as you have to be careful to not overcook the scallops and make them tough. The scallop should still feel soft when pressed on with your finger, and the inside should be creamy and just barely translucent.

 I love adding fruit to my salads in the fall and winter. Ripe pears are the perfect addition and add a great amount of color and sweetness. If your salad is going to sit for a little bit before serving, you can lightly toss the pears in a teaspoon of olive oil before adding them to the salad to prevent them from browning. Serve this salad with a simple whole roasted chicken and mashed potatoes for a balanced fall meal. 

These crispy low-carb coconut shrimp are a tasty appetizer or perfect for a light dinner. Serve with a Thai Peanut Dipping Sauce and a green salad for a balanced meal. 

This is the simplest form of chicken soup and it is oh-so-comforting. If you prefer a soup with more texture, you can skip the puréeing step and leave all of the vegetables whole. If you like a creamier soup, all of the vegetables can be blended until smooth before adding the chicken back in. 

These crackers are simple to make and a great snack to have when you are avoiding eating grains. You can use other herbs if you like, such as thyme or sage, or a dried herb blend such as Italian seasoning.

This is a basic grain-free pizza recipe, but you can top this pizza crust with whatever toppings you prefer. Grilled chicken and sautéed mushrooms would be great toppings. 

Serve these basic grain-free noodles with your favorite sauce, meatball recipe, or toss into a low-carb soup recipe. You will need a Spiralizer for this recipe. You can spiralize the zucchini into whatever noodle shape you would like (depending on your spiralizer). Pictured here is a basic spaghetti noodle shape. 

We often have a pot of leftover rice sitting on the stove from the previous night’s dinner. By using it for breakfast you can create a very quick and healthy meal. I serve this simple stir-fry along with a spoonful of Raw Cultured Vegetables or whatever type of lacto-fermented vegetables I have on hand.

This creamy chili is truly a keto comfort food recipe! If you are not on a keto diet or other special diet that does not allow legumes, then try adding a few cups of cooked white or black beans to this recipe.

My daughter, Grace, created this recipe when she was 8-years old. She initially made it using raw almond butter (which is quite runny) and had included 2 tablespoons of coconut flour in her recipe. When I retested it using roasted almond butter I found that it did not need any coconut flour. So if you choose to use raw almond butter, add 1 to 2 tablespoons of coconut flour, depending on how thin the dough is. You can add chocolate chips or replace them with dried cranberries or raisins if desired!

My children think that having cake for breakfast is quite a treat, although this is not your typical cake; it is high in protein and low in sugar. In fact, it is completely free of any sweetener other than mashed ripe bananas! Since this cake is made with coconut flour, you will not be able to replace the eggs with an egg-substitute in this recipe. Serve with sliced fresh bananas and a dollop of sunflower butter or peanut butter.

This egg-free pancake recipe is perfect for babies about 9 months or older. I prefer to use sprouted brown rice flour in this recipe because it is easier to digest and does not interfere with mineral absorption—something very important for growing babies! These pancakes are best served with a little bit of fat, which helps to keep blood sugar levels balanced. Try a dollop of pastured butter, coconut butter, or sunflower seed butter.

Pairing fresh raspberries, coconut flour, and eggs creates a flavorful, light grain-free muffin. Plus, with so few ingredients, this recipe can be whipped up in very little time. You can replace the raspberries with huckleberries, blackberries, or blueberries if desired.