This easy Instant Pot bean soup recipe can be made in minutes! It's a spinoff of traditional hot and sour soup that typically uses egg and chicken with a cornstarch thickener. Use homemade chicken stock or vegetable stock—this is the key element to a flavorful soup!

Serve this colorful salad during berry season! The red wine vinegar can be replaced with a fruit vinegar such as raspberry vinegar or Black Currant Vinegar. Add other berries that might be in season, such as black raspberries, blackberries, and strawberries. If you can tolerate dairy products, then try adding a little crumbled feta cheese to the salad. 

These healthy, high-protein, flourless cookies make a great after-school snack. You can also pack them in your child’s lunchbox as part of a balanced lunch.

Macadamia nut milk is so easy to make using a high-powered blender! Macadamia nuts don't need to be soaked before blending like other nuts do. If you are looking for a low-oxalate nut milk, try this recipe!

Gluten-free pizza night can be a fun family ritual! This pizza crust recipe is similar to traditional gluten pizza dough, just with less rising time. The dough does not need to be pre-baked like other gluten-free crusts, you simply create your pizzas and then carefully slide them onto a very hot pizza stone for baking. Try setting out a variety of toppings so everyone can enjoy creating part of a pizza. 

Red quinoa masala is an Indian-flavored grain-pilaf dish that is delicious served with curries or a legume-based dal. Using red quinoa creates a beautiful presentation and nutrient-rich dish. I like to serve this with the Red Lentil Dal along with a yogurt-cucumber sauce.

These beautiful gluten-free crackers are speckled with black chia seeds and little chunks of red tomato. Serve them with pesto or hummus for dipping, or with a good quality raw organic cheese. When I make this recipe I double, or triple it so I can have a jar of crackers on the counter ready for school lunches or an on-the-go snack. In this recipe, I use my own homemade Sun-Dried Tomatoes, but you can also use organic dehydrated tomatoes found at your local health food store.

This heart-healthy frosting is full of monounsaturated fats from the avocados and is very rich and creamy. Avocados contain oleic acid, a monounsaturated fat that has been shown to be protective against heart disease and beneficial in reducing inflammation. Use this frosting with your favorite cupcake recipe. This recipe makes enough to frost one dozen cupcakes; double the recipe for a layered cake.

This easy-to-digest and nourishing stir-fry is designed for those who have a very limited diet, don't have the energy to cook, and need to increase the consumption of healing, anti-inflammatory foods. Use any type of ground meat in this recipe, however, I prefer ground chicken or ground light meat turkey. Serve with Low-FODMAP Chimichurri Sauce for a delicious anti-inflammatory meal! 

Chimichurri sauce is usually loaded with fresh garlic, which is off-limits during a low-FODMAP diet. Here I have created an anti-inflammatory low-FODMAP and low-histamine chimichurri sauce for those on limited diets. It is delicious dolloped over a rice and chicken stir-fry, on hamburgers wrapped in lettuce leaves, or on top of scrambled eggs in the morning!

Make this easy and nourishing fried rice dish when you are short on time! Use leftover white rice or quickly cook a batch in your Instant Pot before making this recipe. It's preferable to have cooled or cold rice for fried rice recipes, so it doesn't clump up when adding it to the pan. You can quickly cool down your freshly cooked rice by spreading it out to cool on a cookie sheet or large glass baking dish.

Using an Instant Pot saves time and creates very tender meat! Make this easy and nourishing soup when you are short on time and need to increase your consumption of healing, anti-inflammatory foods. This soup tastes best when you use a homemade low-FODMAP chicken broth for the base, but water works as well!

These zucchini muffins are a great way to use up some of that summer zucchini harvest! Feel free to include other additions such as dark chocolate chips, raisins, or cinnamon if your diet allows for these.

Serve this smokey chipotle-spiced turkey chili with cooked brown rice or cornbread for a hearty winter meal! I often like to add chopped kale or collard greens at the end of cooking time for more nutrients. Other vegetables you might consider adding in place of (or in addition to) the sweet potatoes are diced zucchini, frozen corn, or diced carrots! 

This recipe is perfect to make in autumn when apples and plums are at their peak! You can follow my directions for canning the applesauce below, or place the cooked sauce into jars and freeze it. Frozen or canned applesauce will last for up to a year.

If you are craving something sweet, cold, and refreshing, try this recipe! The avocado provides healthy fats and a smooth, creamy texture. Use organic raw cacao powder, which is full of antioxidants! This recipes makes a great after school snack for children or a quick, nutritious breakfast. If you are making this for breakfast I would suggest adding a scoop or two of collagen peptides or a protein powder for extra amino acids.

Blueberry juice is tart and tangy, perfect for creating an antioxidant-rich vinegar-free dressing! Try this low-histamine dressing on a lettuce salad or as a marinade for chicken!

Make this delicious salad during mango season in the spring! I prefer to use the creamy, velvety, and sweet ataulfo mangoes for this recipe (and for all mango recipes), but you can use any mango variety. Use raw or dry roasted macadamia nuts, whichever you have on hand. The low-histamine blueberry juice dressing below is delicious, but my Lime Vinaigrette recipe also works well!

These enchiladas are so flavorful and delicious, but do take some time to prepare. I would suggest making a double batch and freezing some in small rectangular serving-size glass containers before baking. This way you will have a homemade meal ready to go in the oven for another night, or a snack that hungry teenagers can pull out of the freezer and put into the oven! Serve the enchiladas with cooked brown basmati rice and shredded green cabbage tossed with my Cilantro Vinaigrette.

Hazelnuts grow all around the Pacific Northwest. When my children were younger, they would pick them up off the ground and use them in their play. You can make your own hazelnut meal by grinding whole hazelnuts in a food processor, or you can order it online. Be sure to store it in the freezer or refrigerator to keep it fresh. Any jam will work in the thumbprint; I make my own honey-sweetened jams from all of the fruit we harvest in the summertime.

These cookies are the perfect nutrient-dense treat for a breastfeeding mother or after-school snack for your children. They also make a great breakfast cookie! Replace the raisins with chocolate chips if desired, or add them in addition to the raisins!

Beef ragù is a very tender braised beef roast in a rich tomato sauce. It is typically served with egg noodles such as pappardelle or tagliatelle. For a low-carb option, serve the ragù over baked spaghetti squash or zucchini noodles. Traditional ragù is slow-cooked in a Dutch oven for many hours, however, an Instant Pot can create the same results in just 35 minutes! Serve ragù with a green salad and my Everyday Salad Dressing or Red Wine Vinaigrette.

Persian cucumber salad is a traditional Middle Eastern salad that originated in Shirazi, Iran. It is also often called Shirazi salad because of this. The fresh flavors of this salad pair well with just about any type of Middle Eastern meat and rice dishes. Persian cucumbers are small, tender cucumbers with a mild flavor. If you can't find them, then use an equal amount of English cucumbers.

This simple and delicious chicken dinner takes little time to prepare. You can prep dinner and then walk away while it's cooking. After the chicken comes out of the oven, steam some broccoli while the chicken rests. If you don't have a large cast iron skillet, use a 9x13-inch baking dish instead.

Cassava flour is a grain-free, nut-free flour made from dehydrating and grinding cassava root. Tapioca flour is the starch extract from cassava root. Cassava flour can work as a 1:1 replacement for wheat flour in many recipes. Try these easy-to-make cassava flour brownies sweetened with coconut sugar! 

Watermelon radishes have a pale greenish-white skin on the outside that gets peeled off to reveal a gorgeous watermelon-colored flesh on the inside. These radishes are mild-tasting and very crispy—perfect for a salad! If you don't have any cooked chickpeas on hand, use one can. It's important that they are completely cool before frying them. Serve salad with Coconut Curry Braised Chicken, or on its own for a nourishing lunch! 

This coconut curry chicken is so easy to make—just prep and walk away! Come back a few hours later to chicken so tender it falls off the bone. Serve with steamed broccoli and basmati rice, or, for a low-carb option, serve with riced cauliflower.

Serve this colorful slaw recipe with grilled chicken, baked fish, or stir-fried tofu and brown rice. If you want to prepare this ahead of serving, simply make the salad and store it in the refrigerator. Keep the dressing in a glass jar and pour it over the salad when ready to serve.

The combination of teff flour and caraway seeds creates a gluten-free bread reminiscent of whole grain rye bread! A cast iron Dutch oven is essential, as it helps to form a nice crust on this bread. Serve bread with a warming winter vegetable and bean stew for a hearty meal.

This is a great meal to make when you don't have a lot of time to cook dinner. An Instant Pot allows for a nutrient-dense vegan spaghetti dinner in under 30 minutes! While the sauce is cooking, cook up a package or two of your favorite type of spaghetti noodle. Pictured here are organic brown rice spaghetti noodles. This sauce stores and freezes well, so you may want to make a double batch in order to have leftovers on hand! Serve pasta and bolognese with a green salad topped with my Everyday Salad Dressing.

This breakfast salad topped with hard boiled eggs is easy to prepare and will keep you energized for hours. If you are on a keto diet or need a little extra fat in the morning, then consider adding a half of an avocado per serving.

These plant-based antioxidant-rich tacos are always a crowd-pleaser! My children devour them. The pan-fried curried chickpeas are addicting! Use your favorite homemade or store-bought tortillas. Pictured here are my homemade grain-free Almond Flour Tortillas. If you are following a nut-free or elimination diet then use these Gluten-Free Brown Rice Flour Tortillas. 

This easy grilling recipe can be served as a party appetizer or a main dish. If serving for dinner, I like to complement this dish with a bowlful of steamed kale, steamed green beans, or a Cabbage and Fennel Slaw. A small amount of antioxidant-rich black rice is another wonderful addition if your diet allows grains. 

Serve this light and zesty cabbage slaw with poached salmon, grilled chicken, or chickpea tacos! Use a very sharp knife to thinly slice both the cabbage and fennel—if you have a food processor with a thin slicing disc you could use that instead. If you don't have any fresh mint, try replacing it with flat leaf parsley or cilantro! 

Serve this simple fish dish with Creamy Polenta or Pine Nut Studded Rice and a fresh green salad. For a low-carb or keto option, serve over a bed of steamed kale. If halibut is unavailable, you can use wild salmon instead—it’s equally delicious!

Serve this low-histamine salsa on top of your favorite meat and vegetable main dish, or use as a dip for cassava tortilla chips!

Serve these easy and nutrient-dense beef tacos with my low-histamine sweet pepper salsa. I like to use very thinly sliced napa cabbage as a taco filling, however, thinly sliced romaine lettuce works great too! 

This gluten-free pasta salad comes together quickly and contains an array of fresh Mediterranean flavors—my children love it. Keep a batch in your refrigerator to have a nourishing meal on hand for hungry children!

Here in the Pacific Northwest, kohlrabi can be planted beginning in March, yielding a harvest beginning in mid-May. Kohlrabi has a mild cruciferous flavor and a nice crunch. It works very well in fresh slaws and salads. I also love to use it as a "chip" for bean dips. Kohlrabi is a cruciferous vegetable, helping to upregulate detoxification pathways in the body.

These easy plant-based tacos are made with tempeh, a fermented soy bean product. Tempeh doesn't have any flavor so it takes on whatever flavors you give it. The longer you let it marinate, the more intense the flavors become. Serve these tacos with your basic taco fixings: salsa, avocado, and shredded cabbage or lettuce—or use my Spicy Kohlrabi-Lime Slaw instead (pictured here).