Use this recipe during Phase 2 and 3 of the Elimination Diet—the healthy omega-3 oils in the salmon will help to calm down inflammation in the body. This is my go-to “fast food” meal when I’m out of time and dinner needs to get on the table quickly.

This beautiful, creamy dressing is perfect to dress any type of salad greens, or toss it with thinly sliced cabbage and fresh mandarin oranges. Dressing will keep for up to 10 days in the refrigerator in a covered glass jar. Olive oil slightly hardens at refrigerator temperatures so just run the jar under hot water, and then shake well, before using.

There’s nothing better than a bowl of creamy, warm squash soup on a chilly autumn day! Serve soup sautéed kale and brown rice for a balanced meal.

This smoothie recipe uses raw brazil nuts and chia seeds as the base—a protein and healthy fat-rich way to start your day. The brazil nuts provide an abundance of selenium—a mineral that can often be deficient in many people’s diets. Selenium is used in the body to make proteins necessary for detoxification, for mitochondrial biogenesis, and for proper immune system and thyroid function. Serve this smoothie for breakfast or a late-night snack!

We absolutely love using fresh pineapple in green smoothies—it creates such a flavorful, yummy green drink! If you can’t find fresh organic pineapple, look for it frozen at your local health food store.

Frozen or fresh raspberries combined with quinoa and almond milk create a delicious breakfast cereal! Make up a double batch of this recipe on the weekend and then reheat small portions as needed throughout the week.

We like to serve this recipe with curried chicken, rice, and a salad made from romaine lettuce and cucumbers. Garam masala is an Indian spice blend usually consisting of cumin, cloves, cinnamon, cardamom, black pepper, and turmeric. Look for it in the bulk spice section of your local health food store.

Store these sweet, chocolaty, nourishing bars in your refrigerator for those moments when you need a healthy chocolate treat! For a nut-free version, use raw sunflower seeds and roasted sunflower seed butter in place of the almonds and almond butter.

Serve this simple, nourishing beef roast with raw sauerkraut or a crunchy romaine lettuce salad for a balanced meal. I use potatoes, celery, and carrots in this recipe, but rutabaga or sweet potatoes also work quite well! 

Serve this beautiful and flavorful salad with baked sweet potatoes, roasted chicken, or a bean soup for a balanced meal. The salad lasts several days in the fridge, just keep the almonds on the side until you are ready to serve it! 

The herb marinade for this recipe is a beautiful bright green color! Serve chicken with steamed red potatoes, cooked frozen peas, and a green salad for a nourishing springtime meal. 

Serve a piece of this nourishing cake along with a cup of green tea and a hard boiled egg for a quick lunch. It also makes a healthy treat for your child’s lunchbox. Dollop with Vanilla Whipped Coconut Cream for a healthy after dinner sweet treat. If you don’t have cashew butter on hand use almond butter instead.

This delightful alternative to ice cream uses plant-based ingredients, with no added sweeteners, to create a nutrient-dense, creamy frozen dessert. The sweet flavors in this recipe come simply from fruit! Keep a batch of this nutritious dessert stocked in your freezer to satisfy those sweet cravings!

Frozen bananas can create the creamiest dairy-free ice cream! Whenever our bananas are getting too ripe I peel them and freeze them whole in large containers. This way we always have a supply for smoothies and sweet treats like this recipe! Serve with sliced bananas and raw cacao nibs.

I like to frost these cupcakes with the Honey-Cream Cheese Frosting and decorate them with fresh edible flowers. If you are following a diet that excludes dairy products, then frost these cupcakes with my Dairy-Free Sweet Potato Buttercream Frosting. 

I like to make this grain-free paleo cake when I have too many overripe bananas. Nobody can tell that it is grain and gluten-free! Top it with the Fudgy Coconut Frosting just after it comes out of the oven. Double the batch and bake in a 9x13-inch pan if desired. 

Not only are these cookies gluten-free but they are also vegan, meaning they contain no dairy or eggs. The combination of the orange zest and shredded coconut gives these cookies a sweet flavor without needing to use a lot of sugar in the recipe.

These amazing little gluten-free cookies are fun to make with children. They can help roll out the dough and cut it into shapes using different cookie cutters. Try pumpkins for Halloween, gingerbread people and stars for Christmas, and hearts for Valentine's Day. Frost the cookies with the Cashew-Honey Icing or a simple powdered coconut sugar icing. 

I love that these cookies are sweetened completely with nutrient-dense medjool dates. I always feel good seeing my children pack one of protein-rich these cookies in their school lunches! Serve cookies with chai tea for a nourishing afternoon snack.

I love making this summertime dessert when the raspberries are just coming into season. If raspberries are unavailable try fresh strawberries, blueberries, or pears!

Serve this simple, nutritious grain-free crisp during autumn and winter when apples are in season. I like to make this dessert and serve it after a hearty meal of roasted organic chicken, root vegetables, and steamed kale. Because the topping can burn easily, I partially cook the filling first on the stove and then transfer it to a baking dish and add the topping. 

This decadent vegan tart can be made with any berry but I especially like the combination of tart raspberries and sweet chocolate. The tart is best served the day it’s made. You can also use a smaller tart pan (an 8-inch works well) and cut the ingredients in half if you are serving less people.

Serve this simple, nutritious grain-free, vegan dessert for brunch or after a special occasion meal. The turmeric powder gives the filling a beautiful yellow hue; add more or less depending on how bright you would like the tart to be!

These brownies are amazingly fast to prepare, and no baking required! You will need a food processor for this recipe. A high quality cocoa powder can make all the difference with this recipe—I use an organic raw cacao powder. My children love to pack these nutritious raw brownies in their school lunches! These brownies will keep for up to two weeks in a covered glass container in your refrigerator.

Gravy can be made from the rich pan juices that are created when roasting a whole chicken or turkey. Be sure to add enough savory herbs and vegetables to the bottom of the pan! I like to use celery, onion, garlic cloves, carrot, rosemary, thyme, sage, and savory. Adding plenty of sea salt and black pepper is also essential for creating a rich-tasting gravy!

Don’t be fooled by the long list of ingredients. This lively fruit pie is relatively easy and fast to prepare and perfect for a summer picnic when fresh fruit is in season.

Check your local meat market, farm, or grocery store for 100% grass-fed beef tenderloin. Grass-fed beef is higher in CLA, or conjugated linoleic acid, which is known for its anti-obesity and cardiovascular-protective effects. Serve tenderloin with baked potatoes, steamed green beans, and a green salad.

This recipe makes for a delicious vegan and gluten-free dessert. The creamy dairy-free filling is made from cooked millet and raw cashews! Serve slices of pie with fresh raspberries and sliced kiwi fruit. You'll need a 9-inch springform pan to make this recipe! 

This gluten-free, soy-free, and vegan pumpkin pie is a nutrient-packed dessert that is as delicious as it is healthy. Agar powder is a seaweed gel that will cause the filling, when cooked and cooled, to become firm. You will need one medium sugar pie pumpkin for this dessert, though butternut squash works as well.

A decadent dessert that is also nutritious? Yes! This raw fudge recipe serves as a sweet treat and a powerhouse of nutrients, including medium-chain triglycerides from the coconut oil, antioxidants in the raw cacao, vitamin C and amino acids in the goji berries, and essential fatty acids in the chia seeds. Sometimes I will have a little piece of this raw fudge with a green smoothie for breakfast!

Tart and tangy rhubarb is the quintessential “fruit” of spring. Of course, rhubarb is a vegetable, not a fruit, but its culinary use is much like a fruit. In most climates it comes up before any other fruits are available, making it the perfect component of a spring dessert. This recipe pairs tangy rhubarb with spicy ginger and sweet honey for a taste sensation!

Serve this easy-to-make pudding at the peak of cherry season when fresh cherries are in abundance. You can also use frozen cherries if fresh are not available. Serve the pudding to older babies or toddlers without the almond cream for a healthy treat.

Children will love this rich yet nutritious dessert made from tapioca pearls! Tapioca is the starch from the root of the cassava plant. The cassava plant is a shrubby tropical plant, which is grown for its large, tuberous, starchy roots.

This recipe is a version of my Lemon Blueberry Pudding. It is delicious served in the fall and wintertime, when pumpkins and other winter squash are in abundance. Any type of cooked winter squash will work in this recipe—try butternut, kabocha, acorn, or buttercup squash! Try topping the cooled pudding with some plain coconut milk yogurt, Greek yogurt, or Whipped Coconut Cream, and some fresh pomegranate arils! 

Indulge in this silky-smooth raw chocolate avocado pudding, a rich and nourishing treat that satisfies your chocolate cravings while delivering powerful health benefits. Creamy avocado provides heart-healthy monounsaturated fats, potassium, fiber, and skin-loving antioxidants, while raw cacao powder is a true superfood, packed with magnesium, iron, and mood-boosting compounds like theobromine. Naturally sweetened and loaded with nutrients, this decadent yet wholesome dessert is a perfect way to enjoy chocolate guilt-free!

Using agar flakes or gelatin and organic fruit juice creates a nutritious dessert without all of the sugar, artificial flavors, and dyes found in packaged Jell-O mixes. This recipe makes for a light, nutritious dessert or snack that children will love. Try pouring it into parfait glasses with sliced cherries at the bottom. Sprinkle the top with shredded organic coconut for a deliciously simple dessert.

These healthful and easy-to-make little treats are always a crowd pleaser. They can be made a day ahead of time and stored in a covered container in your refrigerator until ready to serve.

Amaranth is an ancient Aztec grain that is rich in protein and calcium. Amaranth releases a lot of starch while it is cooking, creating a soupier cooked grain than a fluffy one. It is best not add salt to amaranth while it is cooking or it will not absorb enough water to become tender.

Rice with just the hull removed is brown rice. Rice with the hull, bran, and germ removed is white rice. There are a few different long grain brown rice varieties to choose from: Long grain, jasmine, and basmati.

Serve this rice with a hearty bean soup or use it to make sushi rolls. You may want to make a half batch of this recipe if serving for only a small number of people. The amount of water can vary in this recipe depending on whether or not you have soaked the grains overnight—use 4 ½ cups of water if the rice has been soaked or 6 cups of water for unsoaked rice.