This egg-free muffin recipe is light and airy and perfectly sweet with ripe bananas in every bite. By using freshly ground buckwheat flour from raw groats, you create a muffin that is light and flavorful without a strong buckwheat flavor. A high-powered blender can turn raw buckwheat groats into a soft flour in 2 minutes or less! Add one of these muffins to your child’s lunchbox for a healthy treat!

This simple salad is perfect to serve as part of a Sunday brunch or a weeknight dinner. Serve it with poached eggs and steamed vegetables for brunch or for dinner try pairing it with the Poached Salmon with Spring Onions.

Turkey tetrazzini is a great way to make use of the leftover meat from a whole roasted turkey! This recipe can also be made with leftover cooked chicken in place of the turkey. Tetrazzini recipes typically contain milk, cream, and sour cream, however, my version uses turkey stock and sweet rice flour instead. The recipe can easily be made dairy-free by omitting the grated parmesan for the topping.

This is one of my favorite salads. It works well served for lunch and will keep you energized all afternoon. You can replace the smoked salmon with leftover cooked salmon if desired.

My daughter, Lily, created this recipe when she was 4 ½ years old. She has been cooking in the kitchen with me ever since she was a baby and now creates her own recipes. She did all of the cutting and preparing for this soup, adding all ingredients of her choice, with no input from me. My younger daughter, Grace, was standing next to Lily on a stool while she was cooking this and decided to add some cooked rice to the soup. After refining the recipe I added the soup stock, garlic, and kaffir lime leaves. This soup has now become a regular part of our family’s meal plans!

Use this recipe for a simple lunch on the run. You can blanch a bunch of collard greens and then store them in your refrigerator in a covered glass container for a few days. This recipe also works with any gluten-free tortilla of course. You can use this Honey Mustard Dressing or use your favorite store-bought organic variety.

Use this simple dressing to top your favorite green salad. It is also delicious used as a dipping sauce for crispy chicken fingers or homemade fish sticks. 

Miso is a thick paste and is made by fermenting cooked soybeans, koji, sea salt, and different grains for six months to two years. It is a live food and contains significant amounts of friendly bacteria that promote intestinal health. It is important to not cook the miso for this reason but rather to add it to already cooked foods. Consuming miso helps to create an alkaline condition in the body, promoting resistance against disease. The salty flavor of miso stimulates digestion, which is why it has been a traditional breakfast food in Japan for centuries.

This simple salad can dress up a plate of plain brown rice and black beans for a tasty, nutritious meal. It is also great served at potlucks or as part of a large family taco dinner!

Serve these delicious low-histamine apple spice muffins with a cup of herbal tea for an afternoon treat. 

This meal is fresh and satisfying and comes together quickly on one sheet pan. Serve it with a green salad for a light spring or summer meal.

Poached chicken is a great ingredient to have in your fridge so a handful of meals are always quick to prepare throughout the week. Add it to salads, wraps, soups, casseroles, quesadillas, the possibilities are endless! Once it is cooked, the chicken can be sliced, cubed, or shredded, depending on how you will use it. The ingredients for this are really quite flexible. I always like to at least add some aromatics and herbs such as garlic, shallots, onions, or leeks and thyme, rosemary, oregano, or bay leaves. It is up to you and what you have on hand in your pantry.

Scallops are quick to prepare at home and simple to make when 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.

All of the components for this nourish bowl can be prepped ahead of time so they are available for a quick to assemble lunch or dinner. The recipe is very flexible and you can customize it to use ingredients you may have on hand.

This nourishing salad can be served as a main dish. Use a head of lettuce or use a bag of mixed organic greens. Serve with Roasted Delicata Squash for a complete meal. My children like to have the chicken on the side of their salad so I keep it all separate and assemble each plate individually. 

This soup comes together quickly, especially if you have leftover cooked quinoa and chickpeas needing to be used up. A flavorful homemade poultry stock or vegetable stock can make all the difference in this recipe; if you don't have any homemade stock on hand then look for a good organic store bought chicken or vegetable broth.

Vietnamese chicken noodle soup, or Phở Gà (pronounced Fuh), is a deeply flavored broth with wide rice noodles and chicken, topped with fresh herbs. The key to perfectly cooked chicken is to bring it to a boil to skim off any scum, and then lower the heat to a very gentle low simmer to cook the chicken "low and slow" in order to create very tender meat. Smaller chickens will need less time. Be careful not to overcook the chicken or it becomes pasty and stringy. However, not allowing it to cook long enough does not allow the flavors in the broth to develop.

When you are craving a chocolate treat but don't want to spend a lot of time in the kitchen, make blender brownies! The combination of the oats and flaxseeds creates a lovely and gooey egg-free and gluten-free brownie that everyone can enjoy. Serve with vanilla coconut ice cream and fresh raspberries for a special birthday treat! Oats are high in compounds called beta-glucans. These pre-biotic compounds feed beneficial gut microbes that then increase production of short chain fatty acids (SCFAs).

Chicken stock is usually made with onions and garlic, but you can make a low-FODMAP version that is just as flavorful using the green parts of leeks and a variety of fresh herbs.

Having prepared and pre-steamed greens ready in your fridge is an excellent way to incorporate more vegetables into your weekly menu. Quickly sauté them with butter, garlic, and salt and eat them on their own, or add them to your favorite grain bowl, pasta dish, or soup.

When you don't have much time to prepare and cook a family meal, try making a sheet pan dinner! You can get a nourishing meal on the table in 30 minutes or less. Serve these chicken fajitas with your favorite fajita fixings. Try Guacamole, shredded lettuce, Pico de Gallo, and homemade gluten-free tortillas. 

Use these blanched collard greens as a nutritious and easy grain-free wrap for your favorite fillings, or for the Mediterranean Chicken Wraps, Collard Wraps with Raw Sunflower Paté, or Turkey and Avocado Wrap with Honey Mustard. Blanched greens can be stored in an airtight container in the refrigerator for a few days.

These Mediterranean Chicken Wraps are naturally low in carbohydrates and grain-free because they use a collard wrap in place of the traditional tortilla. Make a batch of Blanched Collard Green Wraps to have ready to use throughout the week.

This is a light and zesty salad the pairs well with Black Bean Soup, Chipotle Roasted Chicken, Paleo Beef Tacos, or the Slow Cooked Mexican Beef Roast.

Kale can be served cooked or raw and is packed with nutrition. It can be a little tough and slightly bitter when served raw, but massaging it will help to break down the fiber and tenderize the leaves. Make a batch or two of massaged kale over the weekend and store it in an airtight container in the refrigerator to use throughout the week. Add it to salads or grain bowls or eat it with Fried or Scrambled Eggs for Breakfast.

Serve this simple recipe with baked salmon, baked chicken breasts, or with a large green salad as a main dish. The key to a good stir-fry is to use cold or room temperature cooked rice. I usually make this recipe with whatever leftover rice we have, but black rice is my favorite!

Serve this refreshing salad as a light lunch by itself, or top it with seared chicken for a more substantial meal. Raw buckwheat groats cook fast. You can cook them up to a day prior to making this salad or just beforehand. Make sure the buckwheat has cooled completely before putting together the salad! You'll need to cook 1½ cups of raw buckwheat groats for this recipe.

Serve this flavorful Thai-style coconut curry over brown rice for a complete meal. Use an 11-inch deep stainless steel skillet or a cast iron Dutch oven for best results!

The key to roasting salmon so it is juicy and tender is to slightly undercook it! You'll want to take it out of the oven when it is still a little pink inside as it will continue to cook once out of the oven.

This is a healthier spin off of a traditional American recipe! I use homemade cashew milk, which not only creates a lactose-free version but also makes the final dish extra creamy. My children's friends have all enjoyed this recipe, even those who don't regularly eat kale!

Steamed green beans are a tasty vegetable side dish that can be prepared in just minutes. Serve them with Mustard Baked Chicken or Rosemary Lemon Roasted Salmon and Steamed Potatoes with Butter and Herbs for a balanced dinner.

This rice cake snack is perfect when you need something that is quick to come together and satisfying and delicious. Eat them as a snack, or add some leftover cooked chicken or salmon and tomato for an easy lunch. 

Pico De Gallo is similar to Salsa Fresca as this is a fresh, uncooked salsa. It’s so easy to make and pairs well with so many things! Use it to top your soft tacos, salads, or as a dip for chips or thinly sliced jicama. Double or triple this recipe if serving more than a few people.

This salad is hearty and keeps well in the fridge. It can be made ahead of time and stored in the refrigerator for quick lunches or snacks throughout the week. Serve with some grilled chicken or roasted salmon for a light summer meal.

This soup is so comforting and filling on chilly winter nights. Canned beans can be used in this recipe if you are short on time, or you can follow the recipe for Cannellini beans, or navy beans. Really any white bean will work for this recipe.

This filling soup is bright in flavor and perfect for chilly spring days. This recipe was designed for the Low-FODMAP diet, therefore, be sure to use Low-FODMAP Chicken Broth and only use the green parts of the leeks. If you are not following this diet, then feel free to use any type of chicken stock and use the whole leek (white and green parts).

If you are new to making gluten-free, vegan bread then you might try this recipe. It is very easy to make, requires very little kneading, and only a short single rise. Serve with a winter soup such as Harvest Vegetable Soup or Turkey and Wild Rice Soup, or make a double batch for a holiday gathering. 

Blood oranges have a short season and are typically available late December through April. This salad can be served cold or at room temperature. Serve it with your favorite roasted chicken or fish for a light dinner or over a bed of mixed baby greens and leftover sliced chicken for a satisfying lunch.

Make these easy energy bites on the weekend and store them in the fridge for when you or your kids need a quick snack throughout the week. They are sweet and tart and perfect for packing in a lunchbox or taking with you on the go.