These moist and slightly sweet muffins would be perfect to serve on Christmas morning or for a holiday family brunch. Serve them with chai tea, spice tea, or Hot Mulled Cider as an afternoon snack. They are also good served with a dollop of creamy almond butter.

This recipe uses a process called lacto-fermentation where the healthy bacteria present in the vegetables is given an environment (a salt brine) to thrive and grow. As the bacteria consume the sugars and starches in the vegetables, they produce acids which lower the pH and preserve the vegetables. Serve these probiotic-rich beets with scrambled eggs in the morning or on top of a green salad for lunch. You can use the flavorful purple brine in place of vinegar in a salad dressing; generally I use 3 tablespoons of brine to 4 tablespoons of extra virgin olive oil.

Serve these simple grilled shrimp kebobs along with a green salad and a rice pilaf for an easy, balanced weeknight meal. When purchasing shrimp, look for extra large shrimp that have been peeled and deveined.

Serve this low-oxalate and low-histamine berry peach cobbler at the end of a balanced summer meal! It is best served warm, right out of the oven.

Serve individual bowls of fruit or make a large fruit salad with these festive winter fruits....perfect for a holiday breakfast or brunch! If you are making this for your breakfast you really do need to eat a large bowl to fill up. Adding a whole, small avocado to each bowl helps with satiation. Choose whatever fruit and nuts you have on hand or follow my recipe below.

Aloo keema is a traditional North Indian curry dish made with ground meat and potatoes. Beef, lamb, or goat meat are traditionally used in this dish. Fresh or frozen peas can be added at the end of cooking time as well! Serve over basmati rice with a cucumber tomato salad on the side!

Serve this simple grain-free peach galette at the end of a nourishing summer meal! This slightly sweetened version of my grain-free pie crust recipe can be used to make several different types of fruit galettes. Try apple, blackberry, blueberry, or plum!

I know I predominantly share recipes here, but I have decided to begin sharing more than just recipes, because our health and the health of the planet is all connected in this intricate web we call life. When we purchase toys and products created from industrial plants and cheap labor in Asian countries we continue the demise of our environment and our children's, grandchildren's, and great-grandchildren's health. With the uprise in food allergies, it is clear that our immune systems are very confused and not functioning properly anymore.

It's peach season! Yellow peaches, white peaches, and nectarines are all in abundance right now. What better way to use them than in a galette? Galettes are rustic, free-form single-crust pastries with either a sweet or savory filling. They are much easier to make than pies, which require a bit more precision. This gluten-free and grain-free galette uses a slightly sweetened version of my wildly popular flakey grain-free pie crust recipe and is filled with fresh peaches that have been tossed in a small amount of maple sugar and ground nutmeg.

This salad makes a great meal prep recipe for the weekend! Divide it among six glass jars or small glass storage containers to have lunches ready to go for school or work. Other vegetables can be added such as finely chopped kale, diced bell pepper, or pitted olives.

This nutritious nut-free, vegan dressing will remind you of ranch dressing! Sunflower seeds are naturally anti-inflammatory and high in vitamin E. In fact, sunflower seeds are the best food source for vitamin E! Pair this healthy salad dressing with a large salad full of vegetables, and you'll create a nutrient-packed meal! In the wintertime I use dried herbs, but in the summertime I use whatever fresh herbs are growing in my garden. Snipped chives are particularly delicious, as well as fresh marjoram.

These gluten-free cut-out cookies are fun to make with your children during the holidays! I use a powdered coconut sugar icing, which has a rich caramel flavor. You can refer to my blog post on How to Make Powdered Coconut Sugar in order to make this icing. Use currants, raisins, sliced almonds, natural sprinkles, or anything else you can imagine to decorate them. I find the dough is best if it is refrigerated overnight. You can make the dough after your children are in bed and then bake the cookies with them in the morning.

Powdered cane sugar can be hard to replace, but you can make your own cane sugar-free version by grinding granulated coconut sugar in your Vitamix. Coconut sugar can be found at your local health food store or online. Mixed with a few teaspoons of water or non-dairy milk, powdered coconut sugar can turn into a beautiful dark-colored icing for cut-out cookies!

After roasting your holiday turkey, save the bones and skin to make a rich and nourishing stock! If your turkey carcass is still whole, you will need a large pot in order to make this. I use a 14-quart stockpot. The trick to making a good stock is to have a good balance of water to veggies and bones. You can salt it or leave it unsalted. I like to add a moderate amount of sea salt to my stocks. Some people prefer to omit the salt because it is easier to cook with this way, otherwise you might end up adding too much salt to the recipe that the stock is used in.

Serve this healthier refined sugar-free and grain-free version of a traditional favorite at your next holiday gathering! It can easily be doubled and baked in a 9x13-inch pan for larger crowds.

This flavorful cranberry sauce can be served over turkey, roasted salmon, and even on top of oatmeal for breakfast! I always use ¼ cup of coconut sugar which is just enough to sweeten it and still keep it tart. You could add more if you like.

These delicious and easy black beans can be cooked at the beginning of the week and then added to egg and vegetable scrambles, tacos, chili, or used to top brown rice for nourishing meals throughout the week! The cooked black beans can also be frozen with some of their bean cooking liquid for future use.

This salad is wonderful to make as a meal prep recipe; simply keep the dressing in a separate jar and take out portions as needed throughout the week. Other vegetables can be added to the salad depending on your diet and preferences—try adding sliced bell peppers, avocados, shredded carrots, or broccoli sprouts! Kale and cabbage are part of the cruciferous vegetable family. They ramp up the production of detoxification and antioxidant compounds at the genetic level! The fresh ginger in the dressing turns down inflammatory pathways in the body.

Use as many beets as will fit in your baking dish. Once they are cooked you can store them in your refrigerator for up to a week. Try to incorporate this superfood into your diet a few times a month!

These grain-free, almond flour chocolate muffins are excellent to make when you have garden zucchini that needs to be used up! Add about a half of a cup of dark chocolate chips to the batter for added chocolate richness! They can also be topped with a Chocolate Avocado Frosting and served as a healthy grain-free cupcake if desired.

This time of year the fruit is falling off the trees and many people wonder how they can preserve it. A lot of fresh fruit ends up rotting. Maybe this is part of nature's grand design to add compost to the soil surrounding the roots? I don't know, but this time of year is very busy for most folks who have fruit trees and berry bushes. There are a few simple methods you can utilize to quickly preserve fruit.

When I make meals like this I like to place everything out on the counter and let the children make their own plates with the ingredients they prefer most. They never add fresh tomatoes but love cucumber salsa! If you want the dressing less spicy then remove the seeds from the pepper before blending. If you want it really spicy, leave the seeds intact and just cut the stem off before blending.

This gluten-free apple-pear crisp is full of warming spices and it's sweetened with a mix of coconut sugar and maple syrup. The crispy walnut-oat topping pairs perfectly with the juicy pears and apples. Serve as a nourishing dessert with an autumn or winter meal.

Serve this refreshing sugar-free lemonade on a hot summer afternoon! My favorite combination is lemon-rosemary-ginger. I also like lime-ginger. Everyone here really likes the strawberry-lime and blueberry-lemon combinations too! You'll need five 12-ounce jam jars for this recipe. You will fill each with two tablespoons of lemon or lime juice, 5 drops stevia, and any fruit or herb additions, then fill each jar with filtered water. 

My children actually prefer cucumber salsa over fresh tomato salsa so this is what I usually make for them, though I use a small amount of diced spicy pepper instead of the radish. However, when I first made this version, they said they liked it better with the radish! Radishes and cucumbers are some of their favorite vegetables you see. I've used both daikon radish and a small bunch of red radishes so use whatever you have on hand. The spicier the radish, the better!

This quick and easy dairy- and gluten-free stovetop chicken casserole is perfect to make on nights when there isn't a lot of time to prepare a meal. I use my 3.5-Quart Cast Iron Braiser for recipes like this. The heavy-duty lid holds the steam in, allowing the rice to cook properly. Serve casserole with a simple green salad for a balanced meal.

This quick and easy one pot noodle dish is gluten- and lactose-free! It can be made in the morning before school and used as part of a healthy lunch for your child, or made as part of a simple evening meal when you don't have a lot of time to cook dinner!

This cake can be made with just about any fruit. Try sliced peaches, blueberries, cranberries with orange zest, or Italian Plums. If you make it with fruit that contains less liquid, like apples or bananas, then you will only need 1 tablespoon of arrowroot powder in the fruit part instead of two.

Make a batch of these overnight chia-oats before bed to have ready to go in the morning for a quick breakfast! Use fresh or frozen raspberries, or try other berries, such as blackberries or marionberries.

This crunchy, zesty, nutrient-dense kale salad comes together quickly and can be served as a light lunch or as part of a nourishing dinner. Other vegetables can be added, such as chopped red bell pepper, broccoli sprouts, or thinly sliced red onion. Sprinkle the salad with toasted sunflower seeds or pumpkin seeds if desired!

This fresh and flavorful corn salsa lasts for days in the refrigerator and even tastes better the next day! Serve with organic corn tortilla chips, or with your favorite Southwestern or Mexican-style meal.

I recently bought a box of the most amazing organic peaches from Smallwood Farms so I have been using them in everything. If you don't have peaches use plums, apples, pears or a mixture of frozen blueberries and cherries instead. If you want to make this more refreshing on a hot summer afternoon, add a few handfuls of ice cubes to the blender and blend again. I like to use this smoothie as a late afternoon pick-me-up. Add a squeeze of lime to each serving if desired.

This salad is best served within an hour of making it, though it will last in your refrigerator for up to 3 days. If you have a smaller family, I would suggest making a half batch of this recipe. If you can't find heirloom tomatoes, use any variety of organic, locally grown tomato. If you can't find sweet onions use 3 to 4 green onions, sliced into thin rounds.

Catching a flight can be hectic enough—add in trying to pack all of your own food for the day, and it might sound like a daunting task. But I promise you: with a little forethought, it can be simple, nourishing, and completely worth it.

Serve this lovely berry salad in the summertime with grilled fish or chicken for a balanced meal. You can find raw pumpkin seeds (also called pepitas) in the bulk section of your local food co-op or health food store. If you don't want to use pumpkin seeds, try sliced or slivered almonds.

Serve these nourishing sugar-free popsicles on a hot summer afternoon! You can replace the puréed watermelon with either puréed honeydew melon or cantaloupe. Use any fresh organic fruit you have on hand. I like using contrasting colors because it makes the popsicles look so pretty! Don't forget to use seedless watermelon!

Serve this nourishing raw berry tart as part of a summer picnic or 4th of July celebration! Be sure to keep this tart refrigerated until ready to serve.

Italian plums are in season in early September in the Pacific Northwest. They are delicious dehydrated and made into plum jam or plum butter! I also like to freeze halved plums to use for fruit crisps throughout the winter months. This plum butter takes some time to cook, but is very easy to make and can be canned and stored for the winter.

Serve this quick and easy vegetable side dish while summer squash are in season! It is delicious served with eggs for breakfast, or with roasted chicken or fish for dinner.