Serve this easy chicken recipe over cooked penne pasta and either steamed green beans or a simple green salad with a red wine vinaigrette. If you are following a low-carb or keto diet, serve this creamy chicken dish over cooked spaghetti squash. 

These gluten-free and vegan pumpkin donuts are the perfect treat for a holiday morning or brunch. They can be made the night before, and actually taste better the next day! A food processor and donut pan are required to make this recipe. Top each donut with a powdered coconut sugar glaze and chopped nuts for a special treat. 

This vibrant spring slaw comes together quickly with the help of a food processor—use the slicing disc for cabbage and the shredding disc for carrots. It’s rich in cruciferous vegetables that support detoxification and liver health, thanks to compounds like sulforaphane and indole-3-carbinol. Chives add a fresh, pungent note and are one of the easiest herbs to grow. Make a large batch and store the slaw undressed; triple the dressing and keep it in a jar to drizzle over individual servings throughout the week. Don’t forget the chopped almonds for a satisfying crunch!

This easy, no-cook pumpkin custard is reminiscent of pumpkin pie, but without all of the preparation work! It can be made in minutes using a high-powered blender. Chill to set and then top with whipped coconut cream if desired.

Serve this buttered cinnamon roasted winter squash recipe as a side dish with fish, chicken, or beef. It is also delicious served with whipped cream or crème fraîche for a healthy dessert!

This quick and easy high-protein breakfast will leave you energized for hours. A breakfast with high protein, fiber, and healthy fats will keep blood sugar levels stable all day. Each serving contains over 30 grams of high-quality protein!

This nutrient-dense vegan salad is even better on the second day after the kale has softened from the olive oil and lemon juice! This is a great way to use leftover brown rice. If you do not have leftover cooked rice on hand then cook 1 ½ cups of rice with just under 3 cups of water and it will equal about 4 cups cooked. When making this salad, make sure your rice has cooled to room temperature.

This creamy white dairy-free ice cream is flecked with little bits pink from the diced nectarine. It is sweet, rich, and scoops perfectly; definitely a crowd pleaser! I use my Cuisinart Ice Cream Maker to churn the blended ingredients into ice cream. When making this recipe you can use either fresh or frozen nectarines. If using frozen, your blended cream with turn into "ice cream" much quicker once in the ice cream maker.

Kitcheree is an Indian stew meal made from mung beans and brown rice. Spices and vegetables make up the remaining ingredients which can vary widely. Here I use carrots, kale, peas, and cilantro. Fresh tomatoes can be added as well if you can tolerate nightshade vegetables and are not following a low-histamine diet. 

This smoothie is a great way to introduce greens into your child's diet without overwhelming them with the color "green" in their smoothie. Start with a little spinach and then add more as their tastes adjust. I think the consistency is best if some of the fruit is frozen. I use frozen plums, blackberries, and blueberries. If you have leftovers, try pouring some into Popsicle molds. My kids love just about anything when it's frozen!

Enjoy this recipe when fresh figs are in season. It's simple and kid-friendly, and delicious even as leftovers! Serve with Roasted Delicata Squash and a green salad with Fig Balsamic Dressing.

This bread can be prepared in minutes, perfect if you are looking for something to serve with dinner. It is great dipped in a good quality olive oil with chopped fresh herbs. Cut it into small squares and place into your child's lunchbox with a bean spread or nut butter. This can also be made thinner by baking it in a 10 X 14-inch pan. For more variety, try stirring in chopped garlic, kalamata olives, sun-dried tomatoes, or fresh herbs into the dough.

The large sweet onion in this recipe is sautéed for a long time and then garlic, ginger, and carrots are added. Once the water is added a beautiful, flavorful clear broth forms. Then with the addition of Herbamare, the flavors deepen. Complexity is formed when the quinoa and cabbage are dropped in. With the final touch of cilantro, you have a bright, colorful, and flavorful soup just waiting to help your body detoxify!

These gluten-free, dairy-free beauties are packed with flavor! I have added a whole cup of almond flour which raises the protein and overall nutritional value. I also use sorghum flour which bakes up nice and light. I use unsweetened hemp milk for the milk, though I am sure cow or goat milk would work as well. Use two cups of diced fresh peaches or a combination of peaches and fresh blueberries. Other fruits work as well such as raspberries, blackberries, or chopped cherries! 

Romano beans are available in the summertime from your local Farmer's Market. They are a pole bean, and incredibly easy to grow in your backyard! I use my large, 11-inch skillet for this recipe. Use a large enough pan so the beans can move around and sauté without being overcrowded and turn to mush. Cut very long beans in half to keep all of them relatively the same size.

Either fresh or frozen blueberries work in this recipe. You can also mix it up a little and use blackberries, raspberries, or strawberries.....or a mix of all of them! Use as an alternative to maple syrup for pancakes. The berry syrup works well drizzled over homemade ice cream as well!

When you are in a hurry and need to put a nutritious meal on the table, consider poached fish! Any brand of marinara sauce works well in this recipe, just look for one that does not contain any added sugars. You can toss in some greens to the pan as well to round out the meal. Try chopped kale or spinach. The trick to keeping the salmon tender is to keep the heat low in order to produce a gentle simmer.

Serve this Paleo side dish with baked salmon or roasted chicken. It's a great way to use up all of that garden zucchini! I use a 9-inch deep dish pie plate to bake this, but any type of casserole dish would work.

This easy citrus-berry detox smoothie is full of vitamin C, anti-inflammatory flavonoids (such as anthocyanins), and detoxification compounds (such as sulforaphane from the cabbage). Drinking this smoothie for a few days in a row can begin to dampen down inflammation, giving you more energy and clarity! If you are needing a cleansing smoothie for breakfast, add a few scoops of amino acid powder, collagen peptides, or your favorite protein powder to make this smoothie into a meal. 

If you need a quick and easy anti-inflammatory meal, try this recipe! These Asian-inspired lettuce wraps are sugar-free and soy-free, and high in protein. Make a batch of the turkey filling and keep it in your fridge for quick lunches. Gently warm the turkey filling and add it to several lettuce leaves for a healthy and fast lunch or dinner.

This grain-free, starch-free, and refined-sugar-free cookie recipe is so easy to make, and it's great if you need a healthy treat to replace sugar-filled desserts. Use a good quality organic dark chocolate bar that is 55-70% cacao. If you don't have a chocolate bar, you can press several chocolate chips onto the tops of each of the cookie dough balls before baking.

This colorful, phytonutrient-rich salad is brimming with fiber and vitamin C! Bright and zesty, it’s perfect for summer gatherings—serve it at a party, bring it to a potluck, or tuck it into crisp lettuce leaves as a wrap or taco. For a heartier option, serve it over cooked quinoa or alongside your favorite grilled protein.

Serve this delicious salad as part of a summer picnic or with a fresh green salad for an easy, light summer meal. My Herbal Vinaigrette over fresh greens would compliment this spaghetti salad very well.

The trick to making this recipe at a moment's notice is to have your freezer already stocked with chopped watermelon. Then all you need to do is toss everything into the food processor and you can have a healthy, refreshing dessert in minutes!

This gluten-free waffle recipe is full of flavor, crispy on the outside, and soft on the inside, just like a waffle should be. Waffles can be frozen and then reheated in a toaster or toaster oven for convenience. To make breakfasts even easier, plan a day to make a few batches of the dry ingredients up and store them in separate sealed containers. Place the directions and list of wet ingredients on the container.

This incredibly flavorful Mediterranean quinoa salad makes a great lunch! It can be made ahead of time and packed in small containers ready to take to school or work. It can also be served as a side dish for dinner along with baked fish or roasted chicken. Cook a large batch of Basic Chickpeas on the weekend to make this recipe!

These chicken lettuce "tacos" are a great way to use up leftover roasted chicken for a quick, nutrient-dense lunch. Keep a jar of the avocado sauce in your fridge so that you can toss together this anti-inflammatory, high-protein lunch in minutes!

Serve this chutney with a spicy lentil dal or curried vegetable dish. It is also delicious served over grilled wild salmon, roasted sweet potato, and steamed kale.

Serve these cookies along with a green smoothie for a fun after school snack for your children. One packed cup of pitted medjool dates equals about 15 dates. Other varieties of dates work just as well in this recipe.

Use this delicious dairy-free ranch recipe as a salad dressing over crispy greens topped with summer vegetables, or use it as a dip for carrot and celery sticks.This dressing is better after the flavors have had time to meld. Give it about a day and the tartness from the lemon juice will lessen. Store in the fridge for up to 10 days.

This beef stew is perfect if you are following a low-oxalate or low-histamine diet. It is both full of flavor and deeply nourishing. Lamb stew meat can replace the beef stew meat for another delicious variation.

These low-oxalate muffins are delicious hot out of the oven with a drizzle of raw honey. The recipe can easily be modified to make it suitable for the low-histamine diet as well; just follow the modification tip below the recipe.

This is one of my go-to recipes when I need a quick meal for lunch or dinner! I prefer to use wild cod in this recipe, but other types of white-fleshed fish work well too, such as halibut or haddock. The tomatoes, olive oil, and cold-water fish make for an excellent anti-inflammatory and heart-healthy meal!

This nut- and dairy-free chia pudding is so easy to make, and it's a perfect, healthy dessert to satisfy those chocolate cravings! I like to top the pudding with GT's Raw Vanilla Coconut Yogurt, fresh raspberries, and shaved dark chocolate!

Although chicken soup made from a whole chicken can take some time to cook, the end result is a richly flavored, nutrient-dense broth full of high-quality protein and vegetables. Fresh ginger and fresh turmeric flavor the broth and add powerful anti-inflammatory phytonutrients. Red potatoes and carrots provide an abundance of antioxidants. Onions, garlic, and leeks provide a rich source of thiols, which support detox pathways in the body and reduce oxidative stress. Chicken soup is medicine!

This recipe can be made ahead of time and then reheated when needed. Extras can also be frozen if needed. Use this recipe to fill corn tortillas or rice tortillas, or, one of my favorites, napa cabbage leaves! Add in brown rice, avocado, a squeeze of lime, and cherry tomato halves.

Enjoy these perfect little gluten-free and vegan scones during berry season! They are the perfect way to use up some of those freshly picked berries. You may also use frozen berries, just make sure to partially thaw them first! Replace the raspberries with fresh blackberries, black raspberries, diced fresh peaches, or blueberries if desired. With the added moisture from the berries and maple syrup I have made them into “drop” scones, a method that is much easier and quicker to prepare.

If you are planning to serve this recipe for Thanksgiving day and have a lot of cooking to do then it can be prepared a day ahead of time! Prepare the recipe up to baking, place all ingredients into the casserole dish, cover, and refrigerate. When you are ready to cook it, just pop it in the oven! Serve drizzled with homemade Cranberry Sauce. The poultry seasoning I use is a mix of these dried herbs: Basil, rosemary, sage, marjoram, thyme, and oregano.

Tart pastry crust is similar to pie crust but sweeter and more cookie-like. This recipe works for an 11-inch tart pan. Use it with your favorite tart filling recipes or fill it with my dairy-free dark chocolate tart filling recipe! Be sure to use the Superfine Flours in gluten-free pastry recipes. Regular stone-ground flours won't work here.