This low-FODMAP, dairy-free butter chicken recipe uses an Instant Pot and is so quick to put together. Serve with steamed kale, zucchini noodles, spaghetti squash, or white rice (depending on your diet). 

An Instant Pot is an electric pressure cooker, and it's a lot easier and safer to use than a stovetop pressure cooker. Once you've started using one, you'll wonder how you ever lived without it! Many Nourishing Meals members have asked me to do a video demonstrating how to use an Instant Pot in order to utilize the hundreds of Instant Pot recipes I have tagged in our membership section. 

Baharat seasoning is a Middle Eastern spice blend made from ground cumin, coriander, black pepper, cinnamon, cardamom, cloves, allspice, rose petals, ginger, and nutmeg. Look for it in the spice section at your local health food store. These easy sheet pan lamb meatballs and roasted cauliflower pair well with a simple shaved cucumber, lemon, and parsley salad for a low-carb, nutrient-dense meal! 

Black radishes are a root vegetable in the cruciferous family of vegetables. They have a stronger flavor and a slight bitter bite compared to regular red radishes. Black radishes are excellent for stimulating digestion, and for upregulating detoxification pathways. Serve salad with your favorite Asian-inspired main dish. The salad will last a few days in the fridge; add it to leftover black rice and chicken for a quick, nutritious meal on the go! 

Serve this delicious grain-free cake during peach season! Other stone fruits can be used, such as fresh apricots, plums, or pitted cherries—be sure that your fruit is not overripe! It is best to use ripe, but firm, fruit for this cake recipe. 

This nutrient-dense salad can be prepped ahead of time. Store all of the components—cooked chicken, cooked quinoa, arugula, cooked beets, and dressing—in separate containers in your fridge. Toss together a nourishing lunch in minutes with all of your prepped ingredients!

All types of summer squash work for this recipe. Try zucchini, patty pan, yellow squash, or crookneck. It is best to use younger, smaller squash as they contain less water compared to older, more mature squash. Serve roasted squash with any type of Southwestern or Mexican-style main dish.

This grain-free and nut-free banana bread is a great way to use up the ripe bananas you have sitting in your fruit bowl! Serve banana bread for breakfast with a cup of tea, or pack a slice in your child's lunchbox for school. 

Make up a batch of this easy anti-inflammatory detox salad and keep it in your fridge. Add a scoop to salads, or as a side dish to a cooked meal. Romanesco is similar to cauliflower and broccoli; if you can't find romanesco at your local grocery store, use a head of cauliflower instead. 

Ripe figs bring a touch of natural sweetness to this savory balsamic glazed chicken, creating a beautifully balanced dish that captures the taste of early fall.

This soup recipe has been designed for those suffering from digestive disorders such as SIBO, IBS, and IBD. The soup is very easy to digest, anti-inflammatory, and nutrient-dense. Use this recipe during a flare or as a regular meal during your healing process. Other anti-inflammatory ingredients can also be added, such as turmeric, ginger, basil, and cilantro. 

Serve this fresh and flavorful salad during fig season! If you don't like goat cheese, simply omit it or replace it with crumbled feta cheese. This salad pairs well with roasted chicken or baked salmon.

This nutrient-dense SCD birthday cake is full of antioxidant-rich blueberries and isn't too sweet. If you are following specific diets that don't allow any gums or starches, then be sure to use GTs Raw Coconut Yogurt in this recipe! This is the only commercially available dairy-free yogurt that is safe for the SCD diet. 

This delicious soy-free teriyaki sauce can be made in minutes! Use it to marinate chicken, salmon, or your favorite type of wild fish (halibut and black cod also work well). Serve fish with roasted bok choy or sautéed tat soi and basmati rice or riced cauliflower for a balanced, nourishing meal. 

Tat soi is a low-oxalate dark leafy green, and it's quite similar to bok choy. It is delicious when added to raw salads or when lightly sautéed. Look for it at your local farmer's market or natural grocery store. Like other dark leafy greens, tat soi cooks down quite a bit—you'll need a few large bunches to serve a family of four! 

These juicy, flavor-packed grilled chicken thighs are marinated in apple cider vinegar, garlic, and fresh herbs—making them a simple yet deeply satisfying summer meal. The tangy marinade helps tenderize the meat while infusing it with vibrant flavor. Use whatever herbs you have on hand—chives, thyme, rosemary, oregano, parsley, or basil all work beautifully. Serve with grilled zucchini or other seasonal vegetables for an easy, nourishing meal that comes together effortlessly on warm evenings.

Serve this simple pasta salad during the summer, when fresh corn is in season. Other veggies can also be added to the salad, such as diced sweet onion, diced avocado, or diced green bell peppers. Serve each bowl with a squeeze of lime and extra hot chili peppers!

These egg-free and gluten-free zucchini spice muffins make a great snack or lunchbox treat for your children! Oats contain beta-glucans, which make up the soluble fibers in these delicious grains. Beta-glucans are a fermentable fiber and feed beneficial bacteria in the large intestine, helping to maintain gut health, digestive function, and a balanced immune system. Serve muffins for breakfast with a smoothie for a nutritious meal on the go! 

Serve this creamy black bean and cherry tomato dish for breakfast, lunch, or dinner! My children love serving this over rice, but it's also delicious added to your favorite type of tortillas for an easy meal.

These easy red curry steak kebobs are perfect for a hot summer evening. Serve with a cucumber salad or a Thai cabbage slaw for a balanced meal.

These anti-inflammatory popsicles are so refreshing on a hot day! Add fresh herbs to the popsicle molds for more flavor if desired; fresh basil or thyme work well with these flavors. Blackberries can be used in place of the blueberries for a delicious variation!

Kids love these sugar-free slushies on a hot summer day! Keep a tray full of chopped melon in your freezer so you can quickly make this recipe for a nutrient-dense afternoon snack.

This flavorful cucumber salad pairs well with any Greek-inspired main dish such as Greek Lemon Chicken with Potatoes; Quinoa, Chickpea, and Tomato Soup; Mustard Herb Lamb Burgers; or Grilled Chicken and Vegetable Kebobs.

Serve these flavorful turkey burgers with lettuce leaves as "buns" and your favorite fixings. These burgers pair well with any Mediterranean-style side dish or salad. Pictured here are grilled zucchini spears that have been tossed in olive oil, salt, and freshly ground black pepper. Simply grill for about 2 minutes per side. 

Serve this easy grilled chicken recipe with your favorite salad and steamed vegetable or cooked rice! They are delicious served the next day for lunch on top of massaged kale and sliced avocados!

Kohlrabi is more of an unknown cruciferous vegetable. Its flavor is similar to a broccoli stalk, but crispier and lighter. It is delicious added to salads or eaten raw as a snack. All you need to do is peel and enjoy! Kohlrabi leaves can be used in place of kale in salads or smoothies, and can be used to make "wraps" with your favorite fillings.

A "detoxification diet" is actually something you can do everyday by incorporating certain foods into your diet. Think of it as an inclusion diet where the focus is to bring in a variety of detoxification-supporting foods each day. Kohlrabi is an excellent food to support detoxification! It is a cruciferous vegetable like broccoli, cabbage, radishes, and kale, and it's part of the Brassicaceae family of vegetables. Cruciferous vegetables contain compounds that can upregulate biotransformation pathways in order to transform and excrete toxins.

Chocolate cake is a wonderful way to hide zucchini! It melts into the cake as it's baking, and it adds extra fiber and moisture! I like to top this gluten-free and dairy-free chocolate olive oil-cake with Chocolate Avocado Frosting, but a drizzle of Chocolate Ganache is delicious as well. 

Make this recipe in the late summer, when the fresh organic sweet corn, peppers, and tomatoes are in season! Serve it with an Arugula Salad with a Lime Vinaigrette for a balanced, vegetarian family meal. 

Serve this easy grilled beef recipe with a kale and cucumber salad, garnished with plenty of fresh mint! Ground lamb can be used in place of the beef for a more authentic Mediterranean meal!

Serve this tart with an Italian Salad during tomato and basil season! It is delicious for breakfast, lunch, or dinner! 

Serve these anti-inflammatory chickpea bowls for a light lunch or dinner. I would suggest making a double batch of each separate part of this dish, so you can have leftovers ready for a quick meal on the go. Remember to store the steamed kale, cooked quinoa, fried chickpeas, sliced radishes, and dressing in separate containers in your fridge so you can quickly toss together a nourishing meal!

These nutrient-dense carrot oatmeal cookies can be used for a quick breakfast on the go or a healthy after school snack for your children. Raisins, currants, chocolate chips, or chopped nuts can be added to the dough if desired!

This garlic and citrus-infused roasted chicken is deeply flavorful, with bright notes of rosemary and lemon that elevate every bite. Serve it with baked sweet potatoes, roasted brussels sproutss, and a simple arugula salad dressed with Citrus-Garlic Dressing for a well-rounded, nourishing family meal—perfect for springtime dinners. 

Serve these flavorful citrus-roasted vegetables with roasted chicken and a salad for a balanced, nourishing meal. 

This is one of my children's favorite breakfasts! You can make this recipe using whatever veggies you have in your fridge that need to be used—keep in mind that some vegetables may need more time to cook. My children like to top their bowls with sliced avocado and hot sauce. Top each bowl with fresh herbs like cilantro, basil, or parsley for concentrated phytonutrients! 

Black rice is an anti-inflammatory superfood! You can learn more about the benefits of black rice here. Serve these rice bowls as a light main meal or top them with baked chicken breasts, roasted salmon, or sautéed tofu for added protein.

Make a batch of these egg cups on the weekend to have on hand for quick breakfasts throughout the week. Easily reheat them in a small, covered skillet on the stove with a few tablespoons of water.