Making your own lacto-fermented hot sauce is a wonderful way to naturally preserve your hot pepper garden harvest! Once fermented, the hot sauce should last for about 9 to 12 months in your refrigerator. Use this tangy and spicy hot sauce to top scrambled eggs, stir-fries, soups, and all types of Thai food! Each time you use it, you are consuming a wide variety of beneficial bacteria that help to promote gut health. 

Serve this antioxidant-rich potato and kale curry with a few other curry recipes for an Indian-inspired meal. Palak Aloo is an Indian potato curry made with spinach. This version uses kale, but you can use fresh or frozen spinach instead.

Serve this classic Indian-inspired salad with a chicken curry or lentil dal and rice for a balanced meal! Use a whole milk or greek yogurt for this dressing to keep it thick and creamy!

If you are on a low-histamine diet and can tolerate dairy, then try this delicious tomato-free recipe! When its baking, the aromas will remind you of pizza! Serve with a simple green salad and a low-histamine dressing.

This simple cranberry sauce is full of flavor without all of the sugar! Use a microplane grater for finely grating the fresh ginger. Serve cranberry sauce with a whole roasted turkey on Thanksgiving.

Serve this easy anti-inflammatory rice dish with a Moroccan-style main dish such as this Instant Pot Moroccan Chickpea Stew, or this Moroccan Sheet Pan Chicken. It also pairs well with any type of Indian-style main dish recipe such as this North Indian Chicken Curry. 

This easy Instant Pot lamb stew will help you feel rejuvenated and nourished. Lamb is something I always turn to when I am feeling burned out and exhausted. The Instant Pot quickly cooks the stew meat, and the high pressure allows it to become very tender during the short cooking time. I always cook the meat first, then quickly release the pressure, add in the veggies and bring back to high pressure again. This helps the meat get tender and not overcook the veggies.

Sheet pan meals are great to make for dinner when you don't have a lot of time to cook a meal. You can use whatever veggies you have in your fridge that need to be used up! Leftovers can be stored in a glass container and served cold on top of salad greens for lunch the next day! Serve this easy sheet pan chicken dinner with steamed green beans or braised collard greens. 

I like to buy an extra bunch of bananas while grocery shopping and let them ripen on my counter until they are overripe, just to make banana bread and banana muffins for my children. These muffins make a great after-school snack or lunchbox treat for your children!

Romanesco is part of the cruciferous vegetable family as it's similar to cauliflower, only with a slightly more delicate flavor. If you look at a head of romanesco you can see its beautiful natural fractal pattern—a Fibonacci spiral! Serve this vegetable side dish topped with fresh pomegranate arils as part of a holiday meal.

Cauliflower hummus is easy to make, and it's a delicious alternative to chickpea hummus if you are on a legume-free or keto diet. Store hummus in small glass containers that can be easily packed for lunches throughout the week. Serve hummus with a variety of fresh vegetables such as cucumbers, radishes, celery, and bell peppers.

This mayo-free chicken salad is easy to make, especially if you have leftover chicken that needs to be used up. If you don't have leftover cooked chicken, you can quickly poach chicken breasts on the stove to use in this recipe. Serve over mixed greens or lettuce leaves for a nutrient-dense low-carb lunch. 

A warm loaf of crusty bread is often one of the foods most missed when going low-carb or keto. This high-fiber, low-carb bread recipe uses blanched almond flour and a blend of other ingredients to create a crusty loaf of bread. You can bake the dough in a loaf pan, form a boule, make rolls, or shape the dough into two baguettes. Rolls and baguettes will cook faster, so make sure to reduce cooking time. Serve sliced bread with a good quality extra virgin olive oil for dipping.

This simple fall salad is easy enough to serve for weeknight dinners. Pomegranate and red onions are rich sources of cancer-protective anthocyanins—phytonutrients that benefit human health (phyto = plant). Serve this salad with your favorite dressing. Pictured here is a Creamy Pomegranate Dressing, which uses fresh pomegranate arils blended with a few other ingredients.

This nutrient-dense smoothie is perfect to serve for breakfast for your children, and is also a good snack to make while pregnant! Oats and almond butter add extra protein, fats, carbohydrates, and beneficial fibers. Serve with a few hard boiled eggs for a quick, nutritious breakfast!

Serve this antioxidant-rich quinoa salad for a light lunch or as a side dish for an evening meal. Beets are high in phytonutrients called betalains, which support detoxification pathways. This is also what gives beets their dark purplish-red color. Betalains are destroyed by heat, so it's best to eat them raw or very lightly steamed if your goal is to consume high amounts of these anti-cancer detoxification compounds! 

Serve these flavorful fall vegetables as part of a festive holiday meal! Other vegetables can be used as well, such as sweet potatoes, potatoes, chopped butternut squash (peeled), or red onions.  If you double the batch, use two large rimmed sheet pans; it is important to make sure the vegetables are not too close together so they cook properly.

Dal is a classic Indian stew made from split pulses or beans that don't require any soaking such as lentils, chickpeas (chana), or peas. The key to a very flavorful dal is to sauté the whole spices in oil or ghee before adding them to the simmering lentils! You should hear the mustard seeds sizzle and pop in the oil before adding the onions. This is what creates the depth of flavor that traditional dal has.

This simple stir-fry uses high-protein tempeh instead of meat. Tempeh is an easily digestible fermented soybean product. It can be found in the refrigerated section of your local health food store. Serve this nutrient-dense stir-fry over brown rice, white rice, or cooked quinoa for a balanced meal.

Serve these warm gluten-free rolls for Thanksgiving or Christmas dinner. You can make them ahead of time and then pop them back in the oven to get warm before serving, though they are best served shortly after being baked. If you can't find teff flour, it can be replaced with brown rice flour or sorghum flour.

This low-carb cheesy herb bread is simple to make and bakes quickly! Use a cast iron pan or an 8x8-inch baking dish. It is best served hot out the oven!

This creamy dairy-free soup recipe is a great way to use up leftovers from your Thanksgiving meal! As you carve your whole turkey on Thanksgiving, have a large stockpot near you to toss the bones and skin into, along with any leftover vegetables and herbs from the roasting pan. Pull all of the meat from the bones and store the leftovers in your fridge until you are ready to use them. Use the turkey carcass for making a homemade stock; this creates the richly flavored base for this soup.

Serve this easy low-carb meatball recipe over Zucchini Noodles or sautéed green cabbage for a simple weeknight meal. If you are not following a low-carb or grain-free diet, serve the meatballs over your favorite type of cooked pasta. This Italian Salad with Red Wine Vinaigrette pairs well with these meatballs.

These rich and flavorful mashed potatoes will be a hit at your next holiday dinner. Cooking potatoes in an Instant Pot saves both time and stove space! I use an 8-quart Instant Pot, but a 6-quart size will work here as well. If you are looking for a dairy-free version of this recipe, try my Olive Oil Garlic Mashed Potatoes!

This flavorful holiday turkey is easy to make as long as you have the time to let it slow roast. Be sure to bring the turkey to room temperature before rubbing it with the butter-citrus rub (this can take 1 to 2 hours, depending on the size of your turkey). I prefer to cook this citrus turkey recipe at 250 degrees F. A 17-pound turkey at this temperature will take around 7 hours to fully cook, while a 12-pound turkey will take around 5 hours to fully cook (use the calculations in the tip below to determine cooking time).

Serve with antioxidant-rich kale salad at your next holiday gathering, or simply serve with roasted chicken and baked sweet potatoes for a cozy winter meal. I prefer to use green curly kale for this salad because of the way it holds onto the dressing, but you can use any variety of kale.

Sweet brown rice is slightly sticky and sweet, and along with the addition of a few dried fruits, milk, and spices, it creates a warming and nutritious winter dessert. Serve rice pudding with a dollop of plain coconut milk yogurt or Greek yogurt and a sprinkling of cinnamon for a nourishing sweet treat!

Serve these dark chocolate gluten- and dairy-free cupcakes for a special birthday or holiday treat. The only dairy in this recipe is the butter in the frosting. For a dairy-free buttercream, try my Whipped Chocolate Frosting. Try decorating these cupcakes with crushed rose petals, crushed freeze-dried raspberries, or fresh raspberries! Organic cane sugar can be used in place of the coconut sugar if you prefer slightly sweeter cupcakes.

Tetrazzini is a great way to use up your leftover Thanksgiving turkey! Serve this low-carb casserole with a simple green salad on the side for a balanced meal. Leftover chicken can also be used in place of the turkey in this recipe!

Roasting a bone-in split turkey breast is a great way to enjoy fresh turkey without the hassle of roasting a whole bird. You can usually find split breasts around Thanksgiving and Christmas in the meat department of your local grocery store. This recipe uses a marinade very similar to the one I use in the Apricot and Fig Roasted Turkey Breast recipe in my Whole Life Nutrition Cookbook. I am using an organic sugar-free wild blueberry jam in this recipe instead of apricot jam, and omitting the fresh figs.