This recipe makes approximately 8 cups of fresh salsa! You can easily freeze it to have a little taste of summer in the dead of winter. Simply pour the salsa into any wide-mouthed jar (I have one wide-mouthed jar pictured above), such as a 12-ounce jam jar, glass nut-butter jar (cleaned well), or wide-mouthed pint or quart jars. Leave at least an inch of space for expansion and freeze with the lids OFF. Then add a lid to each jar once frozen. This will prevent the jars from cracking as the liquid expands. To use, simply place a jar in your refrigerator to thaw, then serve.

Lava cakes are mini cakes that are cooked at a high temperature for a short time so the center oozes out warm chocolate sauce when served. The key is to serve them immediately after baking! You can also store them in your refrigerator uncooked, and then bake them as needed. Serve with Whipped Coconut Cream and fresh berries if desired.

Pecan pie is a delicacy around the holidays. It is always the first to go on the dessert table, and nobody ever knows that it is gluten-free, egg-free, and made with natural sweeteners! The pie can be made up to a day before serving and stored in your refrigerator or a cooler area of your home until ready to serve.

Throughout this website and my cookbooks, I use a sea salt and herb blend called Herbamare; it can be found at your local health food store or ordered online. It’s a fabulous replacement for sea salt as it lends more flavors with the added benefit of less sodium per teaspoon compared to plain salt.

Roasted butternut squash, citrus-roasted salmon, fresh persimmons, citrus-balsamic massaged kale, and toasted pumpkin seeds create a beautiful balance of flavors and textures that will leave you feeling deeply nourished. Serve this autumn kale salad as a main meal or part of a holiday dinner! The dressing can be poured over the kale and stored for up to two days ahead of serving.

Frangipane is a classic French almond custard used to fill pastries and tarts. This recipe uses maple sugar, orange zest, and ground cardamom to create a brightly flavored almond filling. Pears, apples, apricots, cherries, or fresh cranberries can be used to top the frangipane, depending on the season. Serve this beautiful tart at your next holiday gathering.

Serve this beautiful, nutrient-dense salad as part of a holiday meal. The cider vinegar, orange zest, and cinnamon in the dressing perfectly complement the spicy arugula, sweet pears, and salty feta in the salad. Add toasted pumpkin seeds for some more flavors! White balsamic vinegar or champagne vinegar can replace the cider vinegar in the dressing if you prefer.

Beef bone broth is rich in flavor and nutrients. Sip a mug of it when you are feeling under the weather, or use it as a base for soups and stews. If you don’t have burgundy or red wine on hand, replace it with ¼ cup red wine vinegar. In the wintertime, I like to cook my stock on the stove all day, and then place it in my cold garage overnight, then in the morning I return the pot to the stove and let it cook all day. Keep doing this for 3 to 4 days total. Alternatively you can use a large crockpot and cook for a few days. 

This homemade sugar-free sriracha recipe is a modification of my Cayenne Hot Pepper Sauce. Use this sauce to garnish soups, stir-fries, scrambled eggs, baked potatoes, cooked beans….and the list goes on! I recently used it to make Sriracha-Orange Glazed Salmon….which was amazing!

Serve these nightshade-free root vegetable pancakes for breakfast or as a side dish with an evening meal. The uncooked pancake mixture can also be stored in your refrigerator for up to two days and cooked as needed.

Delicata squash is a variety of winter squash that has a thin, edible skin and a sweet, delectable flavor. It is very rich in anti-inflammatory carotenoids such as beta-carotene, alpha-carotene, lutein, and zeaxanthin. These carotenoids act as antioxidants in the body and calm inflammation by donating electrons, and also suppress inflammatory pathways at the genetic level! Serve this easy side dish with roasted chicken, baked salmon, or with slow-cooked lamb or beef. It is also delicious served with a quick vegetable chickpea stir-fry!

This low-oxalate, gluten-free, and egg-free tart or pie crust recipe is perfect for the holidays! It is full of gingerbread spices and nutrient-dense pumpkin seeds! Use it to make a 9-inch or 10-inch tart or a single crust 9-inch pie. You'll need a food processor to make this recipe.

Serve this nourishing low-oxalate pumpkin tart for Thanksgiving or Christmas! The gingerbread crust is full of warming spices, molasses, and pumpkin seeds. It perfectly complements the creamy maple-pumpkin filling! Decorate the tart with freshly whipped cream and toasted pumpkin seeds for a beautiful presentation!

Over the last ten years, thousands of people have let go of migraine suffering, arthritis pain, skin problems, and mood issues by following our Elimination Diet. And now this powerful Functional Medicine tool can be found in a comprehensive hardcover book! The Elimination Diet book clearly explains why so many people are reacting to foods these days and gives you a practical tool as to what you can do about it.

Serve these gluten-free, vegan scones with mint tea for an afternoon treat! If you want extra lemon flavor then add about ½ to 1 teaspoon organic lemon flavoring. For the non-dairy milk, I usually use coconut milk or almond milk.  The blueberries can be replaced with any type of berry. Try blackberry, chopped strawberries, marionberry, or blueberries. I've also tested this recipe using diced (very small) Granny Smith apples with added cinnamon!

Serve this anti-inflammatory salad with baked wild salmon and roasted winter squash, or a lamb and root vegetable stew. If you can’t find blood oranges, you can replace them with navel oranges.

Serve these tender roasted root vegetables and antioxidant-rich pesto with your favorite main dish such as roasted chicken, baked salmon, or roasted turkey. Toss vegetables with the pesto just before serving.

Feel free to add other vegetables to this stew. For example, a few cups of thinly sliced kale is a great addition (toss it in right at the end of cooking). You can replace the carrots or green beans with chopped sweet potatoes (know that sweet potatoes cook much faster than carrots so adjust cooking time accordingly). Chopped zucchini is also another great addition to this stew (zucchini cooks very fast so it should be one of the last vegetables you add).

Roasted root vegetables make the most quintessential side dish to a holiday meal, however, with the addition of a brightly flavored, antioxidant-rich parsley-basil pesto, the root vegetables are elevated to the next level! Celeriac (celery root), carrots, parsnips, and yellow potatoes form the base of this recipe. After they are cooked, the roasted vegetables are tossed with a flavorful dairy-free pesto. Did you know that by consuming flavonoid-rich herbs, such as parsley and basil, you help to regulate your blood sugar, reduce inflammation, and balance your immune system? Fresh herbs, such as parsley, are concentrated sources of powerful flavonoids. Flavonoids are a class of potent phytonutrients (phyto = plant).

Serve roasted squash along with a big veggie salad and baked fish or roasted chicken for an easy weeknight nourishing meal.

This recipe tastes great the day it is made, plus will last a few days in your refrigerator with the dressing on it. I use pepitas (shelled green pumpkin seeds) in this recipe. You should be able to find them in the bulk food section of your local health food store. You can also substitute them with toasted sunflower seeds, or omit them altogether.

Wild rice is actually not a true grain, but rather the seed from an aquatic plant that grows in the upper midwest. Wild rice is a superfood! It promotes gut health by feeding beneficial microbes and reduces systemic inflammation due to its high levels of phytonutrients! Serve this easy Instant Pot wild rice pilaf as part of a holiday gathering or cozy fall or winter meal. It tastes best when made with homemade chicken stock or turkey stock!

Serve this paleo pumpkin pie at your next holiday gathering, or as a nutritious dessert for your family on a chilly autumn evening. If you have an Instant Pot you can easily cook multiple sugar pie pumpkins in it in just minutes! This pie recipe tastes so much better using freshly cooked sugar pie pumpkins or butternut squash! Canned pumpkin does work, but the flavor doesn't even compare to that of freshly baked pumpkin!

These gluten- and egg-free cornmeal drop biscuits make a lovely side dish to a holiday meal or special occasion brunch. Serve them warm with butter and honey!

Brining is a wonderful way to create deeply flavored meat. You'll need an extra refrigerator with enough space to be able to make this recipe, or live in a cold climate where the temperature in your garage is below 40 degrees F the entire time the turkey is left out to brine in the pot. Pictured here is a 15-pound turkey. The larger the turkey, the longer it will need to soak in the brine. I add all of the ingredients to a very large stainless steel pot, except for the water, then add the turkey and add water to cover.

Serve this warming soup on a chilly fall or winter evening with a loaf of whole grain bread. I use locally grown beans that have been soaked for at least 24 hours and then simmered on the stove. In this particular batch of soup I used a blend of Redhawk Kidney beans and Maya Coba beans, but use whatever type of beans you have on hand. Red beans or cannellini beans work quite well.

This mild-tasting smoothie is very simple to make using a high-powered blender. Once your child gets accustomed to this version, add another leaf of kale to the blender (the flavor will get a little stronger). I like to add a little freshly squeezed lemon juice to all smoothies which will help prevent the fruit from oxidizing and keep the smoothie fresh, especially if you plan to store it in the refrigerator for a day or two.

Below are two versions of my grain-free pie crust recipe, one for a single crust and one for a double crust. This recipe works in both a regular 9-inch pie plate as well as a deep dish 9.5-inch pie plate. Be sure that the butter or shortening is very cold, in fact, I often freeze it and then grate it into the flour using a cheese grater. This helps to create a very flakey crust! 

My children love this vibrant, dairy-free pesto and say it tastes “cheesy”—even without the cheese! It’s incredibly versatile: toss it with your favorite cooked noodles, swirl it into cucumber noodles for a light, hydrating meal, or use it as a creamy dressing for garden-fresh summer salads. For the best cucumber noodles, I recommend using English or Middle Eastern cucumbers—they’re firm, mild, and have fewer seeds, making for perfect spirals.

You will need a high-powered blender such as a Vitamix to make this recipe. I like to store it in a wide-mouthed mason jar. You can keep it in your refrigerator for about 2 weeks. Use it to toss with shredded cabbage for a healthy coleslaw! 

This delightful salad has a lovely balance of bitter, sweet, salty, sour, and spicy! You'll find different flavors in each bite. Radicchio is a particularly bitter vegetable, but when paired with a sour dressing and sweet, spicy seeds, the bitter flavors are balanced and easier to consume. Serve this anti-inflammatory detox salad with a holiday meal!

Tigernut flour is a grain-free and nut-free flour rich in gut health promoting prebiotics. Use my filling recipe below, or switch out the apples for other fruit. Try replacing half of the apples with frozen blueberries (we've made this variation plenty of times....my kids love it)! You could even try other variations in place of the apples such as peaches, blackberries, strawberry-rhubarb, or cranberry-apple! 

This salad is an attractive and delicious way to encourage children to love fresh vegetables. Even picky eaters can choose to take just part of the salad that contains their favorite veggies. The creamy, dairy-free dressing makes the salad quite addictive! Use your child’s favorite fresh veggies or fruits to create the rainbow for the salad or use my combination below.

Chilling the coconut milk beforehand helps to solidify the cream into ice cream during churning. This nutritious dairy-free ice cream is full of beneficial fats found in the coconut milk and hemp seeds. It’s quite simple to make your own ice cream, and once you do, you’ll likely never go back to the store-bought stuff! Feel free to vary the ingredients in this recipe. Chopped strawberries or raspberries can replace the cherries if desired!

These flavorful turkey burgers are perfect for the Elimination Diet and easy to prep ahead—store uncooked patties between parchment in the fridge for up to 3 days. Serve with lettuce or napa cabbage leaves and your favorite toppings like grilled onions, avocado, and stone ground mustard (Eden brand is elimination diet-compliant). For nightshade reintroduction, add fresh tomato slices during Phase 3. This simple meal pairs beautifully with roasted sweet potato wedges or a fresh garden salad.

These savory, high-protein, gluten-free waffles are made with cottage cheese, eggs, and grated cheddar cheese! Finely diced jalapeño peppers give them a bit of a kick. Each waffle contains 33 grams of protein, 27 grams of fat, and 32 grams of complex carbohydrates—a perfect balance of macros for sustained energy!

Serve this nourishing frittata with an arugula and strawberry salad. I like to make a quick dressing using equal parts of freshly squeezed lemon juice and olive oil, plus a few cloves of crushed garlic, and some freshly ground black pepper and sea salt to season it. If you tolerate dairy products then I would suggest adding in a sharp flavored cheese such as gruyere, or a raw sharp cheddar.

Persimmons, kiwi, pear, mandarins, and pomegranate are tossed with fresh lime to create a winter fruit salad bursting with flavors. Serve this antioxidant-rich winter salad as part of a holiday brunch or dinner.

Serve these tender carrot cake muffins as cupcakes with the honey-cream cheese frosting below or as muffins without any frosting. If you are dairy-free or vegan, then you can use my Sweet Potato Buttercream Frosting recipe. If you don’t have orange juice, are sensitive to citrus, then replace the ½ cup of orange juice with ½ cup of organic apple juice and omit the orange zest. I’ve made them both ways and they are delicious! The frosting recipe makes enough to generously frost one dozen cupcakes or muffins, with a little extra leftover.

My children love adding this cashew creamer to ginger-turmeric tea, so I can go through a whole batch quickly with five children! You can also experiment with the ratio of cashews to water—less cashews and more water and you will create a lovely cashew milk!