My garden is going nuts this year. I've never had so much kale! Everything is so lush and beautiful. I planted rows of sweet onions amongst the kale and other vegetables. Little did I know last spring, but allium vegetables are great at deterring aphids. Almost all of my kale this year is aphid-free. We've been making kale sautés, kale and egg frittatas, creamed kale, kale in soup, kale salads…..kale everything!

Looking for a wholesome treat to bring on your summer road trip—or simply something sweet to tuck into your afternoon tea ritual? These soft, chewy almond butter cookies are naturally sweetened with Medjool dates and spiced with plenty of cinnamon, making them the perfect bite-sized indulgence you can feel good about sharing. They’re flourless, rich in protein and fiber, and easy to make with just a handful of nourishing pantry staples. I first created this recipe when I needed a travel-friendly snack that didn’t involve refined sugar, flours, or preservatives—and that my children would actually enjoy. These cookies have been our go-to for long car rides, picnic baskets, and cozy weekend baking sessions ever since.

One of my favorite things about summer is heading into the garden and creating a salad from whatever is growing that day. The abundance of fresh, organic vegetables feels like a gift from the Earth—and every bowl is a chance to get creative. Lately, I’ve been hooked on this light and crunchy kohlrabi salad, drizzled with a creamy lemon-dill tahini dressing that I seem to make on repeat. I often double the recipe so I have extra for the next day—it’s that good.

I created this simple plantain crepe recipe one morning on a whim, out of a need to feed my family. The kids were starving, begging for something quick. I had a bunch of plantains on my counter and plenty of pastured eggs in my fridge so I just tossed ingredients into the Vitamix and came up with a very easy gluten-free and grain-free crepe recipe. Everyone loved them, and a few minutes later all of the crepes had disappeared! The kids were hungry for more, so I made another batch, measured everything carefully, and jotted the recipe down so we could make them again.

If you've been shopping at your local Farmer's Market lately you might have noticed some beautiful purplish-green leafy vegetables for sale called mustard greens. My bet is that you've also wondered what you could do with them if you were to purchase them! Mustard greens are spicy and slightly bitter. I like to add them to soups and stir-fries. They are part of the lovely cruciferous vegetable family—the types of vegetables we highly recommend getting into your diet everyday in order to boost your body's own detoxification abilities.

We've been picking strawberries lately. A lot of strawberries. Organic of course. Perfectly sweet, juicy, and ripe. So, naturally, we've been eating a lot of strawberries! The way fresh strawberries ought to be eaten….not shipped halfway across the country in little plastic cartons grown in massive mono-cropped fields. These berries were grown in nutrient-rich soil from a small organic farm not too far from our house. Our children count the days until strawberry picking time each year. It is one of their favorite activities.

Looking for a simple, deeply nourishing meal you can pull together with what you have on hand? This Turkey Vegetable Quinoa Hash is your answer. It's the perfect weeknight dinner when you're short on time and long on random veggies needing love from the back of your fridge. 

One important tip: for the best texture, use completely cooled, leftover quinoa. Freshly cooked quinoa tends to clump during sautéing, but cooled quinoa stays delightfully fluffy, allowing each grain to soak up all the savory flavors.

We've had a few hot days here lately in the pacific Northwest! My children and I created this super simple slushie recipe using fresh watermelon the other day. They wanted me to share the recipe with you so you could make it too! Once you make this version I hope you try it with other types of fresh fruit as well....it makes the perfect, refreshing summer afternoon treat.

Today I'm going to share with you a recipe from my brand new cookbook! This creamy "potato" salad is so full of flavor and packed with protein (from the salmon) and complex carbohydrates (from the yams) to keep you fueled throughout the day. I like to serve it over salad greens for an easy lunch. For those of you who don't eat fish, I also have a vegan variation using black beans which is equally as good.

Spring is in the air—at least for those of us on the West Coast! With the season’s fresh produce making its way to markets, I’ve been enjoying a simple dairy-free asparagus soup that I think you’re going to love. The creamy, herb-infused raw cashew-dill topping adds a delicious touch, but don’t worry—if you’re allergic to cashews, the soup is just as delightful without it!

I have to tell you that it's been over a decade since I've had any kind of donut but lately my kids were asking about them. I think they tried a gluten-free donut at a party years ago but that's been their only exposure. So I decided to invest in some safe non-stick donut pans and try making baked grain-free donuts. I don't, by any means, think grains are bad, I just love to use alternative flours. The combination of almond flour and arrowroot creates a very good texture, in fact, most people would never guess these donuts were gluten-free.

Today I have a special Valentine's treat for you—a healthy recipe for raw white chocolate! This recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter. If you can't handle the buzz dark chocolate gives you then try this recipe. It's caffeine-free but still has some of the feel-good compounds found in chocolate. You should be able to find all of the ingredients at your local health food store or online.

Your grandmother was right…chicken soup is one of the best medicines when you are sick. In fact, you might want to consider gathering ingredients for homemade chicken soup before reaching for that over-the-counter cold medicine.

Hello dear readers! I have a special treat for you today....literally! A dairy-free, grain-free "cheesecake" made from my Soured Coconut Cream recipe. This no-bake recipe is so simple to make and will delight your friends and family. I've tested it many different ways to get the perfect ratio of ingredients, in fact maybe too much, because now I want nothing to do with coconut milk!

I wanted to share this scrumptious holiday kale salad with you. It makes the perfect potluck dish to share with friends and family this season. The combination of the orange zest, juice, cinnamon, pecans, and dried cranberries makes this dish quite festive! My children eat this salad by the bowlful! They especially enjoy the toasted pecans and kale.

You are going to love this vibrant, nutrient-dense kale slaw. It’s full of detoxification and antioxidant compounds, and absolutely bursting with the fresh, bright flavors of basil, mint, and cilantro. Everything is tossed in a slightly spicy, gingery, creamy almond butter dressing that ties it all together. One of the things I love most about this salad is how well it keeps—up to five days in the refrigerator! Once it’s made, you can take out portions as needed throughout the week to easily meet your daily raw veggie needs. Lately, I’ve been serving a large plateful of this slaw with fried eggs for breakfast, or tossing it with leftover rice and garbanzo beans for a quick lunch. It also pairs beautifully with Thai-inspired dinners like Thai Coconut Fish Sticks, Thai Fish Curry with Garden Vegetables, or a Vegan Thai Green Curry.

Today I have a special recipe to share with you. This grain-free tigernut cookie recipe comes from a new book called The Autoimmune Fix, which I actually developed all of the recipes for! Dr. Tom O’Bryan wrote an incredible book on the current epidemic of autoimmune diseases. As a skilled functional medicine practitioner, he discusses the root causes of autoimmune disease, and in essence, all diseases. Dr. O’Bryan has spent the last few decades lecturing around the globe on how gluten contributes to disease, but now expands on that topic in his new book with the culprits and causes of autoimmunity.

It's tomato season and I bet many of you are searching for more ways to preserve the tomato harvest! Last year I had a bumper crop of roma tomatoes so I created this easy fire-roasted tomato salsa recipe as a way to preserve the harvest. I had my freezer stocked full of salsa in various sized jars that we enjoyed through the winter months. I'm really happy to finally be sharing my recipe with you. It's a mix of roasted tomatoes and other raw ingredients, creating a nutrient-packed condiment!

If you are in need of a chocolate fix or are looking for a dessert to impress your guests, then try this easy recipe for flourless, grain-free molten chocolate lava cakes! They are so simple and so tasty. You can even store the batter in the refrigerator and then cook one or two at a time, as needed. I like to serve them with crushed, freeze-dried raspberries or strawberries for a beautiful presentation.

This isn’t just salt—it’s a deeply nourishing infusion of minerals, herbs, and plant-based compounds that elevates your food and your health, one sprinkle at a time.

If you’ve followed my recipes for a while, you already know how much I love Herbamare—a seasoned sea salt that layers savory herbs and vegetables into a mineral-rich, flavorful blend. It’s one of my favorite ways to add depth to meals while keeping sodium in balance. But over the last year, I began crafting my own version at home—fresh, customizable, and deeply connected to the rhythms of my kitchen and garden.

Bone broth may be trending now, but this traditional food has been a staple in ancestral kitchens for centuries. Simmering bones with vegetables, herbs, and a splash of acid yields a deeply flavorful, mineral-rich broth that nourishes from the inside out. It’s more than just a base for soups and stews—it’s a healing tonic for the gut, the immune system, and the nervous system.

After a long blogging break, I'm back with an amazing hot sauce recipe for you to make and enjoy for many months. I grew a lot of hot peppers in my garden this year, in fact my garden has been extremely bountiful this year! Up until recently, I've sort of taken my garden for granted. I had no idea how healing gardening could be….until it was all I could do. You see, on June 2nd, just after returning from a functional medicine conference and after two years of non-stop work, I suffered an adrenal crash.

I finally have the recipe many of you have been waiting for....the gluten-free, berry scone recipe you've seen me post about on Instagram over the last few weeks. Although I used raspberries once, they are out of season right now and just too darn expensive to keep using. Instead, I've been making these with the frozen blueberries we have in our freezer from last summer's harvest.

Even though it may be winter, you can still eat the colors of the rainbow and give yourself a hearty dose of powerful phytonutrients! Consuming these deep red, magenta, and orange colors you see in this salad means that you are flooding your body with plant chemicals that prevent DNA damage, stimulate the immune system, reduce inflammation, block substances we ingest from becoming carcinogens, and of course mop up free radicals. If you haven't worked with fennel before then you are in for a treat. This delicious vegetable adds complex flavors to this salad. I love eating it raw but it's also delicious braised or roasted!

I love curry dishes, but curry powder typically contains chili peppers (a nightshade vegetable). If you are following the Elimination Diet and craving curry, try this stew! It's warming, though not as spicy as a typical curry would be. I use garam masala powder, cumin seeds, and turmeric powder to create a flavorful dish without chili peppers. I know it's not authentic at all, but it is totally satisfying if you are on a nightshade-free diet or elimination diet!

This is a recipe that anyone can do. Yes you. You can make this. It's so simple and yet so delicious. Winter squash is an excellent, easily digested carbohydrate that's packed with antioxidant-rich carotenoids like beta-carotene, alpha-carotene, lutein, beta-cyrpto-xanthin, and zeaxanthin. 

After the richness of holiday meals and celebratory treats, your body might be calling for a reset. If you’ve had a bit more sugar, alcohol, or indulgent food than usual, your detox pathways may be feeling the strain. Symptoms like sluggish digestion, low energy, bloating, or inflammation can be gentle signals that your system is ready for a little extra support. This vibrant detox salad is more than just a bowl of greens—it’s a therapeutic blend of plant compounds that help your body rebalance. Cruciferous vegetables like kale and cabbage are rich in sulfur-containing compounds (like glucosinolates) that activate phase 2 liver detox enzymes, while arugula and broccoli offer bitter compounds that stimulate bile flow and support fat metabolism.

Since it is the season for all things pumpkin, I decided to share with you my favorite pumpkin pie recipe. After all, Thanksgiving would not be complete without having a fabulous pumpkin pie! The paleo pumpkin pie filling and flakey grain-free pie crust both come from my Nourishing Meals cookbook.

To brine or not to brine...that is the question. I have found that brining a turkey produces very flavorful, juicy, and tender meat. In this post, I'm going to show you how to brine a whole turkey. Brining is the process of soaking the bird in a salt solution. Water from the brine is absorbed into the meat thereby increasing juiciness of the final roasted bird. I like to add flavoring agents as well such as sliced onions, garlic, oranges, and fresh herbs. A flavorful brined turkey will certainly impress your Thanksgiving guests!

It's autumn. The harvest is in. The fires are lit. The chill in the air invites simmering soups and stews in the kitchen. This nourishing, harvest vegetable soup recipe uses some common fall vegetables and some that you might not use that often like celeriac and rutabagas. I've created a detailed photo below to help you identify some of these vegetables when shopping. I've used both beef stew meat and cooked beans in this recipe so use whatever works best for your body!

If you have a baby or toddler and are ready to introduce them to the lovely world of green smoothies then keep reading. If you are an adult who's curious about green smoothies or have a child who has never tasted one before, then keep reading. This post is for you too!

I've got a delicious grain-free and gluten-free pie crust recipe to share with you today....just in time for holiday baking! Use it to make your favorite pumpkin pie, apple pie, berry pie, or chicken pot pie (pictured above). I've tested it with many different filling recipes and it works beautifully every time.

If you’re savoring the last of your summer basil harvest, this vibrant pumpkin seed pesto is a beautiful way to celebrate it. Fresh, green, and bursting with flavor, this sauce captures the essence of the season—and can be frozen for a taste of summer sunshine in the colder months. We love tossing it with raw cucumber noodles for a refreshing meal, or spooning it over gluten-free pasta or baked wild salmon for a simple, nutrient-dense dinner.

I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor. I think it will remind you of traditional mayonnaise! I've been making a lot of cabbage and veggie slaws with it lately.

I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.

If you have children and are in need of some inspiration on getting them to love their veggies, then this kid-friendly recipe is for you. I'm visiting my family in Wisconsin now. My children love to play with my brother's four children who are all in a similar age range as my children. My children love their vegetables, but my brother's children are a little more hesitant to have a gigantic pile of raw vegetables on their plates. My oldest niece is the most adventuresome when it comes to new vegetables; she always asks what I'm eating and wants to try it.

It's summer! Time to break out the ice cream maker and whip up some dairy-free ice cream—plus, it's cherry season right now. This coconut-milk-based ice cream is a perfect way to indulge in both antioxidant-rich cherries and dark chocolate. Serve it as a sweet treat after dinner, or a healthy mid-afternoon snack for your kids. This cherry chocolate chunk ice cream comes from my first book, The Whole Life Nutrition Cookbook.

If you're navigating an elimination diet and looking for simple, satisfying meals the whole family will love, these garlic-herb turkey burgers are a staple worth keeping on repeat. They're quick to prepare, deeply nourishing, and easy to pair with a variety of vegetables for a balanced, anti-inflammatory meal.

Frittatas are just about one of the easiest, nutrient-dense meals you can make....and they can be whipped up in minutes! Serve a frittata for breakfast, lunch, or dinner. I frequently make frittatas to use up the odd bits of leftovers or random veggies in the fridge. I love using leftover salmon and roasted potatoes in a frittata. Green onions, chives, sausages, red bell peppers, yellow or red onions, olives, zucchini, basil, and broccoli are also wonderful ingredients to add to your frittata!

Yay for gluten-free carrot cake muffins! I call these healthy little treats muffins, but once frosted they sure seem like cupcakes to me. They are packed full of carrot-goodness, as well as being very moist and light, even without the eggs. What a perfect treat for Mother's day or a Springtime gathering!