I love roasting bell peppers in the oven and using them in various recipes such as Roasted Red Bell Pepper Soup, Cashew Roasted Red Pepper Dip, and Egg Cups made with roasted red bell peppers, herbs and feta. Use the recipe for Basic Chickpeas (which contains directions for both stovetop and Instant Pot) to use in this recipe.

This stir fry is quick to come together and is made from ingredients you are likely to have in your kitchen on a regular basis. Stir-fries cook quickly, so it is best practice to have all ingredients prepped before you begin cooking. Serve over Short Grain Brown Rice for a complete meal.

Osso Bucu is a slow cooked stew typically made with veal, wine, vegetables, and broth. My version uses boneless chicken breasts, though chicken thighs can be used instead. It is usually served over polenta or white rice. For a lower glycemic option, serve the stew over Riced Cauliflower.

Serve this flavorful and easy meal over white jasmine rice (cook 2 cups), and top with lacto-fermented hot pepper relish if desired. For a lower glycemic option, serve beef over riced cauliflower. 

Cooking a large turkey can be tricky because the breast meat can dry out before the whole bird is fully cooked. By cooking in parchment bags designed for large birds, the turkey steams in its own juices, which creates very moist and tender meat. Total cooking time will depend on the size of your bird; use the guide below for determining cooking time. To find how many pounds of turkey you need to feed your guests, plan on about 1 pound of turkey per person.

Serve these meatballs with Creamy Feta Dip, Tzatziki, or Hummus and a Greek Salad or roasted vegetables. You can also serve them wrapped in a tortilla with your dip of choice, and sliced tomato, cucumber, and red onion. 

Make these egg cups on the weekend so you have a quick breakfast ready throughout the week. Or serve them for brunch along with a simple breakfast salad.

Creamy feta dip is a perfect accompaniment for a snack tray full of fresh vegetables, or for serving with Mediterranean Turkey Meatballs, Mediterranean Chicken Kabobs, or even roasted vegetables like cauliflower. 

Prep this kale on the weekend so it is available to use throughout the week. It can be added to salads, nourish bowls with cooked whole grains and vegetables, or even made into a simple sauté, just reduce the cooking time if you are using pre-cooked kale. You may find that you will end up eating more greens if they are already prepared and require almost no prep time on weeknights when you are hungry.

This egg-free muffin recipe is light and airy and perfectly sweet with ripe bananas in every bite. By using freshly ground buckwheat flour from raw groats, you create a muffin that is light and flavorful without a strong buckwheat flavor. A high-powered blender can turn raw buckwheat groats into a soft flour in 2 minutes or less! Add one of these muffins to your child’s lunchbox for a healthy treat!

This simple salad is perfect to serve as part of a Sunday brunch or a weeknight dinner. Serve it with poached eggs and steamed vegetables for brunch or for dinner try pairing it with the Poached Salmon with Spring Onions.

Turkey tetrazzini is a great way to make use of the leftover meat from a whole roasted turkey! This recipe can also be made with leftover cooked chicken in place of the turkey. Tetrazzini recipes typically contain milk, cream, and sour cream, however, my version uses turkey stock, cashew milk, and sweet rice flour instead.

This is one of my favorite salads. It works well served for lunch and will keep you energized all afternoon. You can replace the smoked salmon with leftover cooked salmon if desired.

My daughter, Lily, created this recipe when she was 4 ½ years old. She has been cooking in the kitchen with me ever since she was a baby and now creates her own recipes. She did all of the cutting and preparing for this soup, adding all ingredients of her choice, with no input from me. My younger daughter, Grace, was standing next to Lily on a stool while she was cooking this and decided to add some cooked rice to the soup. After refining the recipe I added the soup stock, garlic, and kaffir lime leaves. This soup has now become a regular part of our family’s meal plans!

Use this recipe for a simple lunch on the run. You can blanch a bunch of collard greens and then store them in your refrigerator in a covered glass container for a few days. This recipe also works with any gluten-free tortilla of course. You can use this Honey Mustard Dressing or use your favorite store-bought organic variety.

Use this simple dressing to top your favorite green salad. It is also delicious used as a dipping sauce for crispy chicken fingers or homemade fish sticks. 

Miso is a thick paste and is made by fermenting cooked soybeans, koji, sea salt, and different grains for six months to two years. It is a live food and contains significant amounts of friendly bacteria that promote intestinal health. It is important to not cook the miso for this reason but rather to add it to already cooked foods. Consuming miso helps to create an alkaline condition in the body, promoting resistance against disease. The salty flavor of miso stimulates digestion, which is why it has been a traditional breakfast food in Japan for centuries.

This simple salad can dress up a plate of plain brown rice and black beans for a tasty, nutritious meal. It is also great served at potlucks or as part of a large family taco dinner!

Serve these delicious low-histamine apple spice muffins with a cup of herbal tea for an afternoon treat. 

This meal is fresh and satisfying and comes together quickly on one sheet pan. Serve it with a green salad for a light spring or summer meal.

Poached chicken is a great ingredient to have in your fridge so a handful of meals are always quick to prepare throughout the week. Add it to salads, wraps, soups, casseroles, quesadillas, the possibilities are endless! Once it is cooked, the chicken can be sliced, cubed, or shredded, depending on how you will use it. The ingredients for this are really quite flexible. I always like to at least add some aromatics and herbs such as garlic, shallots, onions, or leeks and thyme, rosemary, oregano, or bay leaves. It is up to you and what you have on hand in your pantry.

Scallops are quick to prepare at home and simple to make when you know a few tricks. The goal is to quickly sear the first side of the scallop in a very hot skillet, flip and quickly cook the second side. You will likely not get a nice sear on the second side, as you have to be careful to not overcook the scallops and make them tough. The scallop should still feel soft when pressed on with your finger, and the inside should be creamy and just barely translucent.

All of the components for this nourish bowl can be prepped ahead of time so they are available for a quick to assemble lunch or dinner. The recipe is very flexible and you can customize it to use ingredients you may have on hand.

This nourishing salad can be served as a main dish. Use a head of lettuce or use a bag of mixed organic greens. Serve with Roasted Delicata Squash for a complete meal. My children like to have the chicken on the side of their salad so I keep it all separate and assemble each plate individually. 

This soup comes together quickly, especially if you have leftover cooked quinoa and chickpeas needing to be used up. A flavorful homemade poultry stock or vegetable stock can make all the difference in this recipe; if you don't have any homemade stock on hand then look for a good organic store bought chicken or vegetable broth.

Vietnamese chicken noodle soup, or Phở Gà (pronounced Fuh), is a deeply flavored broth with wide rice noodles and chicken, topped with fresh herbs. The key to perfectly cooked chicken is to bring it to a boil to skim off any scum, and then lower the heat to a very gentle low simmer to cook the chicken "low and slow" in order to create very tender meat. Smaller chickens will need less time. Be careful not to overcook the chicken or it becomes pasty and stringy. However, not allowing it to cook long enough does not allow the flavors in the broth to develop.

When you are craving a chocolate treat but don't want to spend a lot of time in the kitchen, make blender brownies! The combination of the oats and flaxseeds creates a lovely and gooey egg-free and gluten-free brownie that everyone can enjoy. Serve with vanilla coconut ice cream and fresh raspberries for a special birthday treat! Oats are high in compounds called beta-glucans. These pre-biotic compounds feed beneficial gut microbes that then increase production of short chain fatty acids (SCFAs).

Chicken stock is usually made with onions and garlic, but you can make a low-FODMAP version that is just as flavorful using the green parts of leeks and a variety of fresh herbs.

Having prepared and pre-steamed greens ready in your fridge is an excellent way to incorporate more vegetables into your weekly menu. Quickly sauté them with butter, garlic, and salt and eat them on their own, or add them to your favorite grain bowl, pasta dish, or soup.

When you don't have much time to prepare and cook a family meal, try making a sheet pan dinner! You can get a nourishing meal on the table in 30 minutes or less. Serve these chicken fajitas with your favorite fajita fixings. Try Guacamole, shredded lettuce, Pico de Gallo, and homemade gluten-free tortillas. 

Use these blanched collard greens as a nutritious and easy grain-free wrap for your favorite fillings, or for the Mediterranean Chicken Wraps, Collard Wraps with Raw Sunflower Paté, or Turkey and Avocado Wrap with Honey Mustard. Blanched greens can be stored in an airtight container in the refrigerator for a few days.

These Mediterranean Chicken Wraps are naturally low in carbohydrates and grain-free because they use a collard wrap in place of the traditional tortilla. Make a batch of Blanched Collard Green Wraps to have ready to use throughout the week.

This is a light and zesty salad the pairs well with Black Bean Soup, Chipotle Roasted Chicken, Paleo Beef Tacos, or the Slow Cooked Mexican Beef Roast.

Kale can be served cooked or raw and is packed with nutrition. It can be a little tough and slightly bitter when served raw, but massaging it will help to break down the fiber and tenderize the leaves. Make a batch or two of massaged kale over the weekend and store it in an airtight container in the refrigerator to use throughout the week. Add it to salads or grain bowls or eat it with Fried or Scrambled Eggs for Breakfast.

Serve this simple recipe with baked salmon, baked chicken breasts, or with a large green salad as a main dish. The key to a good stir-fry is to use cold or room temperature cooked rice. I usually make this recipe with whatever leftover rice we have, but black rice is my favorite!

Serve this refreshing salad as a light lunch by itself, or top it with seared chicken for a more substantial meal. Raw buckwheat groats cook fast. You can cook them up to a day prior to making this salad or just beforehand. Make sure the buckwheat has cooled completely before putting together the salad! You'll need to cook 1½ cups of raw buckwheat groats for this recipe.

Serve this flavorful Thai-style coconut curry over brown rice for a complete meal. Use an 11-inch deep stainless steel skillet or a cast iron Dutch oven for best results!

The key to roasting salmon so it is juicy and tender is to slightly undercook it! You'll want to take it out of the oven when it is still a little pink inside as it will continue to cook once out of the oven.

This is a healthier spin off of a traditional American recipe! I use homemade cashew milk, which not only creates a lactose-free version but also makes the final dish extra creamy. My children's friends have all enjoyed this recipe, even those who don't regularly eat kale!