Serve thin slices of this decadent, yet healthy raw chocolate dessert at the end of a holiday dinner. Raw cacao powder is rich in antioxidants, and the coconut oil, coconut butter, and avocado are all full of healthy fats. The nut crust contains protein, healthy fats, and minerals such as magnesium. Coconut butter is the ground-up dried meat of the coconut (you can make your own by processing organic coconut flakes until they turn to butter in the food processor or high-powered blender). It can be called different names, such as coconut mana, coconut spread, or coconut butter.

These gorgeous and healthy little chocolates make a great addition to a holiday party. There are so many variations—try mixing 1 tablespoon of organic peanut butter with 1 teaspoon of maple syrup for a “peanut butter cup,” or try mixing 1 tablespoon raw cashew butter with 1 teaspoon of honey and 1 teaspoon maca powder and using it as a creamy filling. You can also add organic peppermint or orange flavoring to the chocolate for different flavored chocolates. I’ve also sprinkled hemp seeds, goji berries, and chia seeds into the silicone chocolate molds before adding the chocolate.

This luscious and festive dairy-free dessert is a snap to make and can be served alongside other spiced holiday desserts. Use haychia or fuyu persimmons (I prefer the haychia variety because of its jelly-like consistency). I use an ice cream maker to churn the ice cream but you can also partially freeze the mixture and then put it into your food processor to churn it into ice cream.

Ganache is very easy to make, just be sure not to cook it at too high a temperature otherwise the chocolate will burn. Use a double boiler if you have one! Use it to drizzle over your favorite cake, cupcake, raw pie, ice cream, or fresh fruit. This recipe makes enough to drizzle over 12 cupcakes or one 9-inch round double or single layer cake.

Drizzle this fresh raspberry sauce over gluten-free chocolate cake, dairy-free ice cream, cupcakes, or pancakes!

Serve up this tasty grain-free, egg-free dish for breakfast, lunch, or dinner. It’s delicious served with a drizzle of spicy sriracha sauce on top! The ground chicken can be replaced with ground turkey or ground pork if desired. I like to toss in some shredded red cabbage for color. I usually end up using about 4 cups of shredded green cabbage and 2 cups of shredded red cabbage.

Turn ordinary ingredients into an extraordinary dish! Serve these flavorful roasted Brussels sprouts with roasted chicken and baked sweet potatoes for a nourishing, balanced meal. Be sure to use a high-quality balsamic vinegar that does not contain any preservatives or colorings—remember you are concentrating it through the reduction process!

Serve this easy low-FODMAP chili with your choice of toppings such as shredded cheddar cheese, cilantro, or chopped green onions. If you want more flavor, use low-FODMAP chicken broth or beef broth for this recipe. If you don't have any on hand then just use water.

These granola bars are great to make on the weekend to have available as a quick snack throughout the week. They should be stored in an airtight container at room temperature. If you need them to be even more convenient for grab and go snacks, pre-wrap them in wax paper before storing them in the larger container. 

When made in the Instant Pot, hard-boiled eggs are technically steamed to perfection rather than boiled the traditional way. This method of cooking is simple and hands off, and has a built-in timer included! Hard-boiled eggs make for an excellent meal prep ingredient and store well for a quick breakfast or protein-rich snack available throughout the week. 

These cucumber rolls are perfect for a light lunch, snack, or party appetizer!

Granola makes an excellent topping for morning yogurt bowls, a quick snack topped with a little whole milk or homemade nut milk, or even all on its own. I like to make a batch of granola over the weekend so I have it available to eat throughout the week. 

Romesco dip is a Spanish red pepper and tomato based dip. It is traditionally made with almonds and stale bread which act as thickeners. This version is gluten and nut-free, and just as packed with flavor as the original. This versatile sauce can be used as a dip on a crudite platter with fresh vegetables, served over roasted vegetables or chicken, or as an addition to pasta. 

Serve this braised green side dish with seared cod and sticky brown rice for a well rounded and comforting dinner.

This low-FODMAP green smoothie is rich, creamy, and fruity but not too sweet. It is a great addition to breakfast or a perfect afternoon snack. 

Serve this easy low-FODMAP chicken recipe over cooked Spaghetti Squash, Polenta, or your favorite pasta with a roasted vegetable side dish and a green salad. 

This tangy, refreshing potato radish salad is a perfect dish for spring holidays, brunches, or outdoor gatherings. Tender potatoes are tossed with crisp radishes and coated in a light, creamy dressing. The result is a vibrant, balanced salad that’s both comforting and bright.

This was a breakfast staple in my house growing up. It is one my dad would make for us and he would call it ‘cornmeal mush’ We always ate it with a scoop of peanut butter and homemade strawberry jam or dash of maple syrup and a little milk. Think of it as an alternative to oatmeal and add your family’s favorite toppings. 

Kale salads are great to make ahead to eat throughout the week because they do not get wilty even when they are dressed ahead of time. Serve this salad with some roasted chicken and sweet potatoes for a delicious fall themed dinner. 

This is a light and refreshing salad that comes together very quickly. Serve it with grilled fish and a green salad.

Chimichurri is a South American herb sauce that is traditionally served with grilled meats. It has a delightfully fresh flavor and can be used either as a fresh topping, or a marinade for steaks, chicken, or fish. 

This simple kale dish pairs perfectly with sticky brown rice, or cauliflower rice for a grain-free option, and roasted salmon. 

This is a simple dessert that is very quick to put together with ingredients you may already have on hand. Other fruit such as raspberries, blueberries, peaches, or cherries can be substituted for the strawberries. Just be sure that any fruits you substitute are suitable for your diet!

Roasting is one of the most delicious ways to prepare vegetables, especially broccoli. The high temperature of the oven caramelizes the edges of the broccoli and helps to bring out the sweet flavors. Serve broccoli with your favorite protein, such as a whole roasted chicken or roasted salmon, for an easy weeknight dinner. 

Make these pork sausages ahead of time to have available for a quick breakfast on busy mornings. Serve with some sautéed greens or a simple green salad and roasted sweet potatoes for a balanced breakfast. 

This nourishing hash comes together quickly and makes a great breakfast or lunch meal. Top it with some freshly chopped parsley and avocado or cilantro and salsa.

This is a great recipe to make with leftover roasted salmon, or you can bake some salmon specifically to make this salmon salad. I like to serve this salad in lettuce cups, but it is also delicious on top of your favorite crackers. 

This is the quickest and most basic way to prepare salmon. I like to do it this way for weeknight dinners when I just want something nourishing and delicious that is ready fast.

Serve this dressing over mixed greens and sliced cucumber, or rice and salmon with a side of Simple Roasted Broccoli.

This herb roasted salmon recipe is quick to prepare and oh so delicious. You can use any type of herbs you like, but I like to stick with the more tender leafy herbs like dill, chives, and parsley. Sometimes I'll top this salmon with pesto after it comes out of the oven and serve it with some roasted potatoes and a green salad. 

This chicken hash is delicious in burrito form, but can also be served on it’s own. Try serving it over a bed of greens with diced avocado and a simple dressing of a splash of olive oil and fresh lemon juice. 

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.