Lima beans are one of the largest beans available and have a creamy and tender interior, so much so that they are sometimes referred to as 'butter beans'. They are perfect for making creamy Butter Beans and Ham, or for marinating to add to salads.

Avocado toast is a yummy and quick to prepare snack, breakfast, or lunch. It can easily be customized to the ingredients you have on hand, or those that fit with your dietary preferences. Try adding other vegetables such as sliced tomato or cucumber, smoked salmon, or leftover sauces and dips such as Olive Tapenade, Artichoke Pâté, or Romesco Dip.

Poached chicken breasts can be prepped on the weekend and then used throughout the week to make chicken salad or chicken salad lettuce wraps, to top green salads, mixed with whole grains and steamed vegetables and topped with your favorite salad dressing, or added to homemade chicken stock

Riced cauliflower is a great vegetable side dish to include on your family's table. Use it as a base for your favorite curries or sauce-based dishes such as Seared Scallops with Lemongrass and Ginger, or Chicken Osso Bucu if you are following a low-carbohydrate diet.

Short grain brown rice is a great staple to keep in your pantry. It has a slightly stickier texture than long-grain brown rice and is a perfect base for stir fry. Serve it with Chicken and Broccoli Stir Fry or Quick Cruciferous Stir Fry. 

Serve burgers with your favorite organic condiments, sliced avocado, lettuce, tomatoes, and Gluten-Free Hamburger Buns. Bake up a batch of homemade sweet potato fries, and serve with a fresh green salad for a balanced meal.

Grain bowls are a nourishing and satisfying meal that can be served for lunch or dinner and are easy to transport to work or school or meal prep ahead of time. The ingredients for this dish are flexible, so you can customize them to your family's taste.

Roasted potatoes are one of my go-to sides when I need to put together a quick, evening meal. They are simple to make and everyone loves them! I like to add herbs and spices for extra flavor, and you can customize them with your favorites. Serve with baked wild salmon and steamed green beans for a simple weeknight meal. 

Mung beans are a quick-cooking bean that can be used in soups or grain bowls. They do not need to be soaked prior to cooking.

There is nothing like a warm bowl of oatmeal to fill you up on a chilly morning. Serve with your favorite toppings and try to include some with fat and protein such as nut butter or hemp seeds for longer satiation. If you tolerate dairy, a dollop of plain Greek yogurt is a great addition.

Baked sweet potatoes are a versatile meal to have in your cooking repertoire. They are simple to include in your weekly dinner rotation, great for kids and babies and can be meal prepped ahead of time. They can be made in the Instant Pot for even less cooking time.

These soft, squishy vegan and gluten-free hamburger buns are very easy to make! No kneading required! I suggest making a double batch and freezing some for later use. Use these for your favorite beef burger, chicken burger, salmon burger, or vegan burger.

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).