The days are getting shorter, colder, and busier! Having simple, nourishing meals ready to eat when you get home from work or school is so important. Now that the weather has changed, I've been using my slow cooker more often. This chicken curry recipe is so simple that I almost didn't post it! I've made it a number of times in the last few weeks; too many actually, because now my children are starting to complain!

These soft and chewy peanut butter chocolate chip cookie bars are a simple flourless treat made with just a handful of ingredients. Sweetened with coconut sugar and naturally grain-free, they come together quickly and bake into rich, satisfying bars with plenty of chocolate in every bite. Perfect for lunchboxes, afternoon snacks, or a simple dessert to share.

Sweet caramelized onions, tender chard, and tangy goat cheese come together in this flavorful frittata that works beautifully for breakfast, brunch, or a quick and easy dinner. Serve slices warm with a crisp salad such as arugula with shaved fennel, or mixed greens tossed with olive oil and lemon juice, for a balanced and satisfying meal.

Making your own gluten-free brown rice flour tortillas is so simple! With just a few ingredients you can make healthier tortillas at home. My recipe is egg-free and xanthan gum-free as well. I use a cast iron tortilla press to quickly press all of the tortillas, and then I cook them in a hot cast iron skillet on my stovetop. If you don't own a tortilla press you can roll the dough in between two pieces of parchment paper using a rolling pin. I've made so many versions of this recipe to try to figure out the best method for getting flexible tortillas.

Roasting halved sweet potatoes in their skins brings out their natural sweetness while creating lightly caramelized edges and a soft, creamy center. This simple preparation works beautifully as an anti-inflammatory side dish and is also perfect for meal prep. Keep a batch in the refrigerator to add to lunch bowls with cooked beans or ground meat, fresh herbs, and sliced avocado for a colorful, deeply nourishing meal.

This creamy green soup is simple to prepare and perfect for keeping in the refrigerator for quick meals throughout the week. Zucchini, fennel, cauliflower, and leeks cook down into a soft, creamy base that blends beautifully with fresh herbs. Reheat a bowl for an easy lunch or serve it as a light starter for dinner.

Do you ever crave that rich, creamy taste of sour cream but are sensitive to dairy products? I created a very simple replacement for sour cream that can be dolloped over baked potatoes or yams, spooned over beans and rice, added to tacos, used to make a layered taco salad, or used to make no-bake "cheesecakes"!!

This roasted cabbage and tofu salad makes a deeply satisfying plant-based meal packed with fiber, protein, and flavor. Roasting the cabbage brings out its natural sweetness while creating caramelized edges that pair beautifully with crisp tofu and a savory miso-maple dressing. Enjoy it as a nutrient-dense, low-carb vegan main dish, or serve it with black rice or roasted sweet potatoes for a more substantial, balanced meal.

There’s something deeply symbolic about sipping a vibrant green juice at the start of a new year. It’s not just a beverage—it’s a reminder that each nourishing choice we make has the power to shift our energy, brighten our cells, and support the path back to wholeness. This is one of my favorite green juice recipes. It's mild, refreshing, and even kid-approved—my children absolutely love it. Try serving it in a beautiful glass with a stainless steel or glass straw to make the experience feel special. Whether you’re beginning a new healing protocol or simply adding more plant power to your day, this juice is a gentle and energizing way to begin.

This comforting turkey mushroom stroganoff is a simple way to enjoy a creamy, savory meal while following the AIP diet or an elimination diet. Tender ground turkey and mushrooms simmer in a rich dairy-free sauce that’s full of flavor without relying on cream, nuts, or flour. Serve it over roasted sweet potatoes with a side of steamed broccoli for a deeply nourishing meal, or spoon it over zucchini noodles, roasted winter squash, or gluten-free pasta if tolerated.

These chocolate strawberry bliss balls are a simple way to have a deeply nourishing treat ready whenever you need it. Rich cacao powder pairs beautifully with tangy freeze-dried strawberries, creating a naturally sweet, antioxidant-rich snack that feels both indulgent and energizing. Keep a batch in the refrigerator for school lunches, afternoon snacks, or quick fuel before heading out on a hike or ski day. With healthy fats and fiber, these little bites deliver steady energy while satisfying chocolate cravings in the most nourishing way.

When you’re craving a hearty, nourishing plant-based meal, these roasted fajita chickpea bowls deliver beautiful flavor and satisfying texture. Roasted chickpeas and tender fajita vegetables are layered with brown rice, avocado, and fresh lettuce to create a vibrant bowl filled with fiber, plant protein, and colorful phytonutrients. It’s a comforting yet energizing meal that works well for weeknight dinners or simple meal prep.

This colorful sautéed Brussels sprouts dish is an easy way to add deeply nourishing vegetables to your meal. Brussels sprouts, bell peppers, and onions cook together in a hot skillet until tender and lightly caramelized, creating a vibrant side that pairs beautifully with steak, roasted chicken, or baked fish. For the best texture and flavor, use a high-quality 12-inch stainless steel skillet, which helps the vegetables sauté evenly and develop delicious golden edges.

This recipe creates a beautiful purple-hued sauce, reminiscent of sweet and sour sauce! In the summertime here in the Pacific Northwest we go around town and pick boxes full of fresh Italian plums. I pit and freeze many of them to use for sauces like this throughout the year. Use this sauce to dip nori rolls into or drizzle over sautéed vegetables and rice. We love it over grilled salmon too! If you can tolerate soy products, then replace the sea salt in this recipe with about 2 tablespoons of organic wheat-free tamari.

Serve this cheese-like dip with a platter of crackers and vegetables such as cauliflower florets, raw green beans, celery sticks, cucumber slices, and kohlrabi slices.

This mayo recipe is full of heart-healthy fats and potassium! Use as a spread for your favorite sandwich, or use to make a fish salad with leftover cooked salmon (or another type of cooked or canned fish).

This humble, deeply nourishing Middle Eastern dish—known as mujadara—is a traditional lentil and rice dish made from just a few simple ingredients, including black lentils, rice, and plenty of onions. As the onions slowly soften and caramelize, they bring a natural sweetness that weaves through every bite, while the crispy onions on top add a perfect contrast. Serve it with a fresh romaine and cucumber salad, a squeeze of lemon, and a dollop of yogurt for a balanced, satisfying meal that feels both grounding and complete.

This vibrant cilantro pesto is fresh, zesty, and full of flavor with a slight kick of heat and a bright hint of lime. Made with pumpkin seeds instead of nuts and completely dairy-free, it has a rich, satisfying texture that pairs beautifully with a wide range of dishes. Spoon it over steaks, grilled chicken, or baked fish, drizzle it onto roasted vegetables, or toss it into sliced cabbage or zucchini noodles for a quick, flavorful side.

This taco bowl is a simple, satisfying meal built from seasoned ground beef, tender potatoes, fresh vegetables, and a creamy sauce to bring it all together. It’s a great option for hungry teenagers or busy evenings when you need something filling and balanced. For a lower-carbohydrate variation, omit the rice and add more fresh vegetables like lettuce, tomatoes, or avocado.

This nourishing gratin recipe contains winter vegetables and a sauce made from raw dairy. Research has shown that raw milk from cow’s grazing on grasses, and dairy products made with it, contains higher levels of essential fatty acids, such as conjugated linoleic acid (CLA). Pasteurization decreases minerals and vitamin C, and makes the vitamin A in milk much harder to absorb because the protein that assists with its absorption in the intestines is destroyed during pasteurization process.

This pear and cinnamon tea cake is tender and lightly sweet, with a soft, vanilla-scented aroma that fills the kitchen as it bakes. Slices of ripe pear are layered on top, creating a simple, elegant finish and bringing gentle sweetness to each bite. It comes together in minutes using grain-free, dairy-free ingredients and no refined sugar, making it a nourishing cake to enjoy with a cup of tea or as an easy, everyday dessert.

This Mediterranean fish, fennel, and white bean soup is light, flavorful, and comes together quickly for an easy, nourishing meal. Tender pieces of fish are simmered in a rich tomato broth with fennel, vegetables, herbs, and creamy white beans. It’s perfect for a simple weeknight dinner when you want something warm, grounding, and balanced in both protein and fiber.

This is one of our favorite ways to enjoy sweet potatoes. Serve with roasted chicken, gravy, and sautéed kale for a balanced meal. You can use any milk of your choice but I prefer to use homemade Raw Almond Milk. I normally use dark orange sweet potatoes but white sweet potatoes work just as well.

Serve this delicious peanut dipping sauce for fish sticks, chicken, or spring rolls. It's also quite tasty as a dressing for cabbage-cilantro slaw!

This dairy-free and vegan mashed potato recipe is just as creamy and flavorful as one made with milk and butter. Although you might think that using six cloves of garlic could be overpowering, the garlic flavor is actually quite subtle. Draining the cooked potatoes and reserving the liquid to help mash the potatoes is a great alternative to using any type of milk.

This is a low-glycemic alternative to mashed potatoes. While I love potatoes, sometimes I can feel a little “weighed down” after eating them. This is diabetic-friendly, so go ahead and enjoy them with roast chicken and gravy! I’ve also made this recipe before into a “cheesy” casserole by adding a few tablespoons of nutritional yeast to the food processor along with the cauliflower.

Serve this light and zesty cabbage slaw on top of a spicy bean or meat stew, or on top of bean or meat tacos.

This frosting has the perfect amount of sweetness with a mild chocolate flavor. It is luscious and fluffy, just perfect for frosting your favorite layered cake or cupcakes! For frosting one dozen cupcakes, make a half batch of this recipe.

Did you know that buckwheat isn’t technically a grain, but a fruit seed? Despite being commonly grouped with cereal grains due to its similar culinary uses, buckwheat belongs to a completely different botanical family. It’s naturally gluten-free, nutrient-dense, and incredibly versatile—making it a favorite ingredient in whole foods and allergen-friendly kitchens. For over two decades, I’ve used raw, freshly ground buckwheat flour in my gluten-free baking recipes. It’s one of the secret ingredients that gives my baked goods their unique texture, mild flavor, and nutrient boost.

These gluten-free cookies use medjool dates as the main sweetener. Dates are rich in minerals and B vitamins. I always use sprouted brown rice flour when making these, but regular brown rice flour works as well. Serve cookies with raw almond milk for a healthy treat!

The trick to making this recipe is to chill one can of coconut milk overnight. When you open the can, the cream will have hardened and separated at the top and the watery part is left behind on the bottom of the can. We use this thick, spicy cream to dollop on top of the Spicy Mung Bean Burgers. It is also delicious over cooked quinoa and beans with chopped avocado and cilantro on top.

I like to make this soup in late summer when the Roma tomatoes and fresh fennel are plentiful. I freeze it in quart jars to enjoy when the weather cools. Serve with a grain-free or whole grain flatbread and a garden vegetable salad for a light summer meal.

This easy gluten-free and vegan dessert makes the perfect ending to a summertime meal. You can use this topping with any fruit filling. For Thanksgiving, try sliced apples and fresh cranberries, or use nectarines and freshly picked blackberries at the end of the summer, or, in the Spring, try chopped rhubarb and fresh strawberries!

If you are in the mood for a sweet snack then this recipe can be whipped up within 10 minutes! I like to have a container of some sort of nut-date ball in the refrigerator for my children to pack in their school lunches. One ball serves as a sweet treat and also a good dose of protein and healthy fat.

Practically any starchy vegetable can replace potatoes when making fries. I’ve used parsnips, celery root, and sweet potatoes, but my favorite is the humble rutabaga. You can keep it simple and season them with sea salt, or for more flavor, try adding freshly ground black pepper, curry powder, or dried thyme.

Yam fries are completely addicting, especially with the spice from the chipotle pepper! I’ve made these using Russet potatoes before with equally delicious results. Use garnet yams or sweet potatoes in this recipe.

This is one of my favorite ways to prepare beets. The first roasting slowly cooks the beets to perfection and then the second roasting brings out their flavor while slightly caramelizing them. Roasted beets can be used to top any salad or eaten as a simple side dish. Use any variety of beets you have on hand. Top a plate of baby arugula with these roasted beets and toss with a Champagne Vinaigrette.

For those who aren’t a fan of cauliflower, you’ll probably love it prepared this way. When my twin boys were young toddlers they would literally fight over the serving dish of roasted cauliflower on the dinner table. Sometimes I add a little freshly grated lemon zest to the roasted cauliflower, which adds a nice touch. We like to serve a bowlful of roasted cauliflower and Brussels sprouts on movie night in lieu of popcorn sometimes!

Our family loves these breakfast potatoes though we only make them on the weekends because they are a little more time consuming to prepare. Serve them with poached eggs or cooked black beans and sautéed greens for a balanced meal. You can also add cooked black beans or chopped chicken sausages to the potatoes while they are cooking.