Brussels sprouts and bacon are a match made for one another. Serve this fall inspired meal with some roasted squash, baked chicken and a green salad. 

This comforting sheet pan chicken dish is quick to put together and dirties minimal dishes, making it great for a weeknight dinner. Serve it with cauliflower rice and a green salad. 

This salmon dish is delicious and relatively quick to come together. Serve it over brown rice or riced cauliflower with a side of sautéed vegetables like Simple Sautéed Zucchini. 

This recipe uses cooked salmon rather than raw, which saves on some of the mess and prep time as it doesn’t require a food processor. It works great with leftover salmon you may have, or you can use canned salmon instead. I like to serve these salmon cakes with a Quick Aioli sauce and a side salad.

I love to make aioli from scratch using egg yolks, oil, and lemon juice. Unfortunately, it takes a bit of time and lots of whisking and I don’t always have the patience for that. In those times, I like to make this quick aioli using mayonnaise. This sauce is also great for those who may not want to eat the raw egg yolk in most homemade aiolis. 

The finely grated parmesan on this salad gives the illusion of a creamy dressing, even though it’s not! It’s delicious served with the chicken breast for a satisfying lunch, but can also be served without it for a vegetarian side salad. 

Pomegranates and feta are one of my favorite fall salad combinations. When I compose a salad I try to make sure I have elements that are sweet, salty, and crunchy. This salad perfectly fills all of those requirements!

Most chicken tikka masala recipes have many steps for the yogurt marinade and sauce. While not traditional, this one was designed to be as simple as possible and is made in the Instant Pot for speed and ease. Serve this chicken dish over basmati rice or riced cauliflower with a scoop of full-fat Greek yogurt. This recipe is written to accommodate a moderate spice level. If you prefer a mild dish, use ONLY ¼ teaspoon cayenne pepper. 

Drink this creamy smoothie drink as part of your breakfast or as a filling afternoon snack. Freeze any leftovers into popsicle molds for a later treat. 

Don’t be fooled, smashed potatoes are quite different from the mashed potatoes most people think of. Smashed potatoes are cooked twice, first they are boiled in water until they become tender and creamy, then they are smashed and roasted to become deliciously crispy on the outside. I like to serve these potatoes with a simple aioli sauce for dipping, but another sauce such as pesto or romesco would be delicious as well. 

These pancakes are packed with protein and make a great breakfast on days when you are craving something a little sweet and tangy. Serve these pancakes with fresh fruit and a drizzle of maple syrup.

Granola is great for a quick breakfast or snack when topped on yogurt or cottage cheese with fresh fruit such as cherries, pomegranates, blueberries, or kiwis. 

Serve these savory millet cakes with a sauce like Romesco, or Herbed Cottage Cheese Dip. Round out the meal with a green salad and pan seared meat such as pork chops or chicken breast. 

Serve this dip on a crudités platter for dipping with raw vegetables, crackers, or as a topping on Millet Cakes or Carrot Fritters. 

Make this savory high-protein breakfast bowl your own by adding your favorite vegetables and herbs such as carrots, bell peppers, basil, or dill. 

The Spanish tortilla is similar to a frittata filled with onion and potato goodness. Spanish tortilla is a staple in my house, especially when I don’t have much to make for dinner and want something filling and quick to prepare. The recipe uses ingredients that are pantry staples for me, including eggs, potatoes, and onions. I like to serve tortilla with a simple aioli and a green salad.

Serve these carrot fritters with Herbed Cottage Cheese Dip and a Poached Egg for a savory and satisfying breakfast or lunch.

Delicata squash has always been my favorite variety of winter squash. It is perfectly sweet and creamy and is simple to prepare with tender edible skin that is not intimidating to cut through. Because you are going to eat the skin, be sure to give the squash a good scrub to remove any dirt before preparing. I like to serve this squash with roasted chicken and a green salad. 

Apples and cheese are one of my favorite food combinations, in a salad or just for a snack. Serve this salad topped with a roasted chicken breast for a simple lunch, or with some roasted vegetables and chicken for dinner. Honeycrisp apples are by far my favorite variety of apple, but feel free to use your favorite or whatever you have on hand.

This is a decadent and delicious way to enjoy kale! This recipe pairs well with seared pork chops and some roasted winter vegetables. If you are following a low-carb or keto diet, then serve with roasted cauliflower or roasted brussels sprouts and your favorite protein. 

This soup is incredibly quick to make and so delicious and nourishing. Serve it topped with microgreens or broccoli sprouts and pepitas. 

Roasting brings out the sweet and nutty flavors of vegetables, and this is especially true for carrots and fennel. Serve this roasted vegetable dish on top of a bed of greens, or with roasted chicken or pork and a green salad. 

Serve this stir fry on top of sticky brown rice or riced cauliflower. Feel free to add in other vegetables you have on hand such as mushrooms, snap peas, snow peas, or green beans. 

Serve these high-protein SCD-compliant banana muffins for breakfast with a mug of hot tea. If you need additional protein for breakfast, add in some hard-boiled eggs or homemade sausages.

Serve this nourishing soup with a side of baked winter squash for a comforting and healing meal. This recipe can be used in the intro phases of the GAPS diet and SCD diet.

Pad Krapow Gai is a traditional Thai dish served over long-grain white rice. Typically, oyster sauce and soy sauce are used in the sauce but I created a soy-free, gluten-free version based on a recipe our good friends brought back from their travels in Thailand. I like to use Holy Basil, Thai Basil, or this Purple Mountain Basil I grow in my garden (pictured here) in this recipe as it lends a better flavor compared to sweet basil (but use whatever you have on hand). For added spice, chop up some extra fresh Thai chili peppers for garnish!

These delicious gluten-free and yeast-free flatbreads make a great side dish to any type of soup or stew! Or try serving them for breakfast with sautéed vegetables and your favorite protein.

This recipe is a great way to spice up plain hamburgers! We love to serve these with lettuce leaves as "buns" along with a dollop of mayo, sliced tomatoes, cilantro, and red onions.

Serve this nutrient-dense and quick to prepare turkey hash with a spoonful of raw sauerkraut, broccoli sprouts, and avocado for an energizing breakfast. Rutabagas are a cruciferous root vegetable and a great replacement for sweet potatoes or potatoes on special diets. 

This easy and nourishing lentil stew can be made in a slow cooker, Instant Pot, or on the stovetop! Serve with brown rice, extra coconut milk, cilantro, and red chili flakes. If you are following a grain-free diet or SCD diet, serve dal over Cauliflower Rice or nothing at all—the dal is delicious on its own! 

Serve this simple bok choy dish with pan seared fish and sticky brown rice for a balanced, nourishing meal. 

I love artichokes, but they can be a real pain to prepare from scratch and require a lot of effort for minimal consumable food. Using canned artichoke hearts makes these roasted artichoke hearts quick and simple to prepare for a savory appetizer or snack. Serve them with your favorite dipping sauce such as Romesco Dip, Pesto, or Quick Aioli. 

These simple braised carrots are so tender and packed with flavor. They are easy enough to prepare for a weeknight dinner, and special enough to serve to guests. Serve them with a roasted chicken and another favorite vegetable side dish such as Braised Green Beans. 

Honeynut squash is a relatively new squash to the market, and was developed by crossing butternut and buttercup squash to make an ultra sweet and tender squash that resembles a miniature butternut squash. If honeynut is not available in your area, use 1 medium butternut squash in place of the 2 honeynut squash in this recipe. 

Black lentils are an excellent choice to use in salads because they have a thicker skin and do not disintegrate as easily as some other lentil varieties do. If you can not find black lentils, French lentils can be substituted. Be careful not to overcook them and drain them and allow them to cool in a thin layer so they do not overcook and turn to mush. I like to serve this salad with roasted chicken or fish for a satisfying dinner, or a poached egg for a nourishing breakfast. 

This is my go to way to prepare zucchini. It is quick to make and completely packed with flavor. Serve it as a vegetable side dish with your favorite dinner meal. 

I usually end up making a version of this soup at least once a year. It is perfectly savory and smooth and creamy. I like to serve it with a dressed up grilled cheese sandwich with dijon mustard and thinly sliced shallots, but it would also be great with a hearty green salad topped with roasted chicken and a cooked grain. 

Serve these fajitas in your favorite tortillas with a choice of toppings including shredded cheese, sliced avocado, cilantro, sliced jalapeños, sour cream, or salsa. 

I think poaching is a greatly underrated method of preparing eggs. Poached eggs are tender and ultra quick to make, and not too complicated if you know a few tricks. Serve them on top of your favorite breakfast hash or on top of your favorite vegetables for a nourishing breakfast. 

Eggs Benedict has long been the breakfast of celebration in my family. Every birthday, graduation, and mother’s day, the honoree is more than likely to choose eggs benedict for their special meal. Of course, the most special part of this dish is the hollandaise sauce. Hollandaise is not too difficult to make at home and can be used to dress up so many dishes.