These gluten-free muffins are perfect hot out of the oven with a cup of hot apple cider. They will also stay moist for days! If apples are out of season, you can replace them with diced peaches or pears, frozen blueberries, and add different spices such as cardamom and nutmeg.

This nutrient-dense plant-based dinner comes together in minutes! It's perfect for those evenings when you don't have a lot of time to prepare a meal. Serve with black rice or brown rice, extra cilantro, and a dollop of coconut yogurt if desired.

We have been picking pounds of cherries from our lovely friend’s cherry tree. Every year they give us a call in July when their cherries are ready and a call in late August when their peaches are ready. Both of their trees abundantly produce the most amazing cherries and peaches. Even after picking boxes of fruit there is still more on the trees!

Somehow soup and stew weather has crept into July; the temperature isn't even 60 degrees right now! I crave warming, soothing cooked foods in cold weather. This rich mushroom soup is perfect! Serve this creamy dairy-free and gluten-free mushroom soup with a loaf of crusty gluten-free french bread and a salad of greens, crispy apples, and pumpkin seeds with a good balsamic dressing.

Welcome to the first episode of the Restorative Nourishment Podcast! If you're a Nourishing Meals® member, you know that we have over 70 different diets and food allergens to help you create your own unique dietary profile, however, diets can be limiting. Therefore, the purpose of this podcast is to help you go beyond the constraints of a diet and help you tune into this innate wisdom you have to choose the foods that are right for you in each and every moment. We all have this innate ability to tune into this inner wisdom of our bodies and consume a diet that keeps us healthy, balanced and whole. 

The definition of the word whole is “a thing that is complete in itself.” When we eat foods in their whole form we get all nutrients, carbohydrates, proteins, and fats in perfect balance. These compounds act synergistically to orchestrate all reactions in our bodies. When some nutrients are missing, the body cannot function properly, and when many nutrients are missing for an extended period of time, the body can become diseased. Obesity, chronic inflammation, food allergies, infertility, and many other diseases stem from the body being starved of essential nutrients lacking in a processed foods diet. The chemical composition of food, its vitamins and phytonutrients, sends signals to our cells designating how the genes will express themselves; this means that every time we eat we tell our bodies which genes to turn on, and which genes to turn off. Did you know that there is more gene expression within two hours after eating than any other time of the day?

This recipe was inspired by an email I received from a fellow gluten-free blogger and mother of a toddler. Her son is allergic to wheat, dairy, soy, eggs, oats, and nuts. She had great success in baking my Rhubarb Muffins and other recipes, and was wondering if I had any cookie recipes that fit her son's allergy criteria and that also excluded seeds. Hmm, seeds too? No flax, no sunflower, no nothing?

So many imbalances in our health stem from an imbalance in hormone levels. There are root causes to hormone imbalances, and Robin explains these top 10 hormone deal breakers in this podcast. We are often led to believe that our estrogen, progesterone, testosterone levels, maybe even LH and FSH levels, are the most important to pay attention to. What happens when we pay attention to those hormones? Those are the hormones that are tested. The hormones that we really need to be paying attention to are not the minor hormones, but the major hormones.

Today I offer you a recipe in spirit of sunny days and lighter fare (although it has been a bit chilly here). Adzuki beans and rice are very easy to digest while giving you clean-burning energy to get you through fun-filled summer days. I made this for dinner tonight, though I am looking forward to the leftovers for lunches.

Instead of reinventing the wheel, I thought I would share with you today a recipe from my cookbook (The Whole Life Nutrition Cookbook). Some of you may have made these already, but for those who have not, the photos will probably inspire you to give them a try!

Fresh kale salads are so easy to make and incredibly nutrient-dense. Pictured here is kale I have growing in my garden. Kale is a cruciferous vegetable. It has the ability to speak to our genes and upregulate numerous detoxification and antioxidant enzymes! A wonderful way to use raw kale, other than green smoothies, is to toss it with lemon juice and olive oil. This softens it and mellows out the bitter flavors. 

What a gorgeous day here in Bellingham! I think it hit 75 degrees, at least on our thermometer. It was a wonderful way to celebrate May Day. Our 4-year old daughter, Gracie, danced around the May Pole at her preschool celebration and made flower garlands. I made 5 dozen Almond Thumbprint Cookies for the celebration, nearly half of which Tom burned because I left him in charge, its all good though, there was still plenty to go around.

Serve this simple braised lentil recipe with rice and a fresh cucumber salad for a nutrient-dense vegan meal. I use a 3.5 quart enameled cast iron braiser for this recipe. I highly recommend investing in one of these pans. The heavy, tight-fitting lid allows steam to circulate and cook your food to perfection.

Serve this antioxidant-rich raw pudding recipe as a nutrient-dense dessert or pack the pudding into 8-ounce mason jars for your child's lunchbox. The pudding is delicious served with a dollop of coconut yogurt and fresh or frozen blueberries. I highly recommend making a double batch of this recipe and storing small jars of this pudding in your refrigerator for the week; it makes an excellent, nutrient-dense treat to curb sugar cravings!

This simple roasted chicken dinner is very quick and easy to prepare. Serve with a simple salad for a nutrient-dense meal. The chicken is also delicious served over braised lentils for added protein, fiber, and antioxidants. Be sure to use a rimmed sheet pan as this recipe will produce a lot of delicious pan juices to serve with your meal. 

This bright and flavorful recipe uses greek yogurt, cooked chickpeas, and fresh herbs to create a high-protein, antioxidant-rich dip that can be used for breakfast, lunch, or an afternoon snack! Serve with fresh, raw vegetables and crackers, or with homemade flatbread. 

Serve this fresh and flavorful cucumber salad with any type of Middle Eastern main dish. Armenian cucumbers taste best in this recipe if you can find them. They have a light-colored skin, mild flavor, and small seeds. They are easy to grow in the summertime and can also be found at your local farmer's market.

As promised, here it is, finally, the White Nectarine Ice Cream. Naturally sweetened and of course gluten-free, dairy-free, and soy-free. The photo doesn't do this recipe justice. The consistency and flavors are simply amazing. Even after 24 hours of freezing, it is still soft and easy to scoop just like traditional ice cream made with cream and sugar.

When I make this, my kids practically eat the whole container in one sitting. I have to cut them off and hide the container in the back of the freezer!

Beef Bourguignon is a classic beef stew from the Burgundy region of France that is slowly simmered with red wine and pearl onions. This kosher, gluten-free, and dairy-free version omits the flour, butter, and bacon; however, the end result is just as good! Serve over mashed potatoes with a simple dinner salad or steamed green beans on the side.

Kitcheree is a highly nourishing, hypoallergenic stew made from mung beans and brown rice. It assists in the detoxification process as it is very easy to digest. The spices and summer vegetables create a luscious stew that can be made in just minutes using a pressure cooker, though you don't need one to make this.

This bright red smoothie is a rich source of red polyphenols, which support the growth of your bifidobacteria and akkermansia muciniphila—beneficial gut microbes that support metabolic health, gut health, and immune system health. This smoothie is also highly anti-inflammatory due to its high content of vitamin C, anthocyanins, and detoxification compounds found in the cabbage! I add an amino acid powder and a red polyphenol powder to this recipe for additional nutrient support.

We've been drinking a lot of these yummy, dark purple smoothies lately. Since fresh fruit is in abundance right now, why not?

For those of you on the elimination diet, this drink is great during the two day green smoothie cleanse. Yes, I know, it's not green, but it still works, especially if you are feeling bored with the color green and need a change of pace. It does actually have a little spinach in it so we could technically call it a green smoothie!

When embarking on any new diet plan, it's essential to organize your kitchen with several key pieces of kitchen equipment. These items will make meal preparation go smoothly and help you have success on your diet. Many of the recipes in our membership portal utilize a food processor, high-powered blender, and Instant Pot to cut down on time spent in the kitchen and assist you in making delicious, nourishing meals. Additionally, having several high-quality knives will make all of the chopping and slicing much more enjoyable! In this post, you'll find key pieces of equipment to prioritize adding to your kitchen to make meal preparation more efficient and enjoyable. 

Every now and then I will bake a whole, organic chicken for dinner. Since figs and sweet onions are in season right now I am finding more creative ways to use them!

What is one way to decrease inflammation, improve gut health, upregulate detoxification, and increase insulin sensitivity? It is to consume more brightly colored fruits and vegetables daily! Sometimes the busyness of life prevents us from adding in the recommended number of servings of fresh fruits and vegetables we need each day. That's where smoothies come in. Adding everything to a high-powered blender makes it much easier to consume what you need in a delicious way! This red antioxidant smoothie is something I make several times per week. The smoothie contains raw red cabbage, several different types of low-glycemic frozen berries, avocado, citrus, and a red polyphenol powder to help boost the overall phytonutrient content.

This very simple, nourishing soup aids in detoxification, though you'd never guess by the taste. Plus, it only takes a few minutes to prepare....perfect if you feel like you are starving during Phase 2 of the Elimination Diet!

The frost peaches are in and we have surely picked our share. 130 pounds that is! I have spent the weekend pitting, cutting, freezing, and dehydrating these sweet, juicy little morsels of summer nutrition. A way to remember summer, eat local, reduce our carbon footprint? Or just enjoy fresh!

Romano beans are similar to the standard green bean, but they are flat and grow in Mediterranean-type climates. I bought a bag from a local organic farmer at the Saturday Market. I was thrilled to see that this particular stand was using Bio Bags to sell their produce! I sure wish all co-ops and health food stores would switch to this biodegradable and compostable form of plastic!

In Episode 3 of the Restorative Nourishment Podcast I am speaking with May Tom, RD. May is a registered dietitian with an extensive training in functional medicine and is a certified Functional Medicine practitioner. May received her undergraduate degree in physiology and neuroscience from the University of California San Diego. She received her master's in public health from Loma Linda University along with her dietetics license. In this episode, we're talking about how to upgrade your metabolism and increase your energy with a supercharged breakfast so you can function your best and live your life's purpose.

The other evening, as I was preparing dinner, I thought about using up some of the zucchini that I had. Why not layer it, sort of like scalloped potatoes I thought? Hmmm, almond flour might be nice in between the layers of zucchini as would the sweet walla walla onions I had.

The days of overflowing gardens and refrigerators full of produce are upon us! What to do with all of those peppers, tomatoes, and onions? I got it! A fresh black bean salad!

On Saturday, the girls and I went to the market to pick up what is not growing in our garden, such as peppers (mine aren't ready yet), cucumbers, carrots, and garlic. While I was picking out a few hot peppers, my girls saw some "pretty tomatoes" that they really wanted to buy. Apparently the tomatoes in our garden aren't pretty. So I bought tomatoes as well.

Here is another summer recipe for you to sink your taste buds into. Refreshing, colorful, slightly salty, and full of flavor, this salad would make a great addition to a summer picnic!

This low-histamine apple crisp recipe is a warm and comforting dessert that’s packed with nourishing ingredients. Apples are rich in quercetin, a powerful phytonutrient that helps stabilize mast cells and reduce histamine release, while the crisp topping is made with gut-nourishing ingredients like gluten-free rolled oats and a touch of natural sweetener. Cinnamon is swapped for histamine-friendly warming spices, ensuring all the cozy flavors without triggering unwanted symptoms.

Today I wanted to share with you a tasty little waffle recipe that I created a few days ago. I know many gluten-free recipes and packaged products usually contain large amount of not-so-nutritious starches and refined flours such as white rice flour. Well this one doesn't. I rely on flours from super nutritious grains such as teff, quinoa, and millet. These flours not only significantly boost the nutrition, they add loads of flavor.

We've been enjoying our time this week at camp GG's, a name we coined for Grandma and Grandpa's house on the lake in the Midwest. The kids get to spend these endless summer days biking, swimming, water skiing, kayaking, and chasing fireflies at dusk.

This egg-free and gluten-free quick bread recipe is perfectly sweet with ripe bananas in every bite. Chopped pecans or walnuts make a lovely addition if you are not on a nut-free diet. A high-powered blender can turn raw buckwheat groats into a soft flour in 2 minutes or less! 

This past Thursday I had a cooking class. A dessert class to be exact. There is a lot to prepare the day of a cooking class. Not only do I need to make sure I have all of my recipes printed and ready to go, I also need to pack up most of my kitchen to go with me. Then there is the shopping, class, and clean-up. But when there are children involved, and in my case, four of them, I also need to prepare dinner and make sure the house is in order for the babysitter.

We've been very busy around here lately. Berry season is in full swing and that means it's picking time! Yesterday evening I took the kids out by myself to pick berries. Raspberries and blueberries. There is a small, family-run organic farm not too far away from us that offers u-pick organic berries. We go every year.

Transitioning to a new way of eating—whether to manage food sensitivities, support gut health, or reduce inflammation—requires careful consideration of ingredients and meal structure. Planning ahead ensures you have the right foods on hand, making it easier to stick to your dietary guidelines without feeling overwhelmed or tempted by off-diet options. It also allows you to experiment with new recipes, find enjoyable alternatives to familiar dishes, and create a sense of stability during a period of change. By mapping out meals in advance, you can set yourself up for success, making healing and nourishment both achievable and sustainable. For those undergoing dietary changes or using food as a tool for healing, meal planning becomes even more essential.