Panang curry is one of my favorite types of Thai curries. It is deeply flavored with spicy chili paste, hints of lime, and a nutty richness from the peanut butter. It is best to find a good quality panang curry paste for this recipe. Look for one at your local food co-op or health food store. Panang curry paste is typically made from Thai red chilies, shallots, lemongrass, garlic, coriander, galangal (Thai ginger), kaffir lime peel, cumin, and sea salt. If you would like more protein, feel free to add some cubed tofu, cooked chickpeas, or cubed halibut to the curry. If adding fish, add it when you add the broccoli and zucchini as it only takes a few minutes to cook.

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. I often make turkey burgers once a week—especially during warmer months when lighter, grill-friendly meals feel just right. We love wrapping them in crisp lettuce leaves or tender napa cabbage instead of buns.

I really love being able to toss ingredients into my slow cooker in the morning in order to have a meal ready to go later in the day, don't you? There's just so much less stress, and I feel so organized, with a clean kitchen going into dinnertime! This recipe for tomato-free, paleo slow cooked beef can be used in a multitude of ways. If you don't want to stuff it into baked sweet potatoes then you could use it as a taco filling for corn tortillas, Brown Rice Flour Tortillas, or simply served with sautéed kale and cabbage!

I've got an easy, nourishing main dish recipe for you today! These Nightshade-Free Chicken Tacos are super easy to prepare and perfect if you are following an elimination diet, nightshade-free diet, or another special diet such as an autoimmune diet. My children also love this recipe! The chicken taco filling is cooked in a slow-cooker making the prep time less than 10 minutes. I like to serve the taco filling with my Plantain Tortillas (pictured here) or my gluten-free brown rice flour tortillas. The filling is also wonderful served inside of a baked half of a kabocha or delicata squash, topped with greens and sprouts of course!

Weeknights can be full, and sometimes the last thing we want to do is figure out what to cook for dinner. That’s why I love sharing simple, wholesome meals like this one—because nourishment doesn’t have to be complicated. This one-pan roasted chicken with potatoes and carrots is one of my favorite fallback meals when life feels especially full. It’s deeply satisfying, easy to prep, and gives you that cozy, comfort-food feeling with just a few whole-food ingredients. Did you know that potatoes—especially the purple and red varieties—contain antioxidant levels comparable to dark cherries and berries? They’re rich in phenols, carotenoids, flavonoids, and anthocyanins, all of which help calm inflammation and protect cellular health.

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.

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! This recipe makes a large batch of soup. You will need a large pot that is at least 9-quarts in size. You can of course easily cut this recipe in half for a smaller batch.

I like to roast a whole, organic chicken about once per week for family meals. In the wintertime I will serve it with sautéed winter greens, such as kale and collards, a few spoonfuls of raw sauerkraut or cultured vegetables, and roasted root vegetables. In the springtime, I like to serve it with a light quinoa radish salad with fresh parsley, lemon, and chopped sorrel or napa cabbage. The next day I pull the meat off the bone and use it to make chicken salad, chicken pot pie, or toss it into soup.

The other day, while Tom was out of town, I got home from running a few errands at 5pm. The kids were all hungry and ready for dinner….like now! I had a beautiful fillet of wild Coho salmon which I had bought the previous day, ready to be seasoned and baked.

I recently received a birthday gift in the mail from my mother-in-law. It was a colorful apron that she picked up during her travels to Salt Lake City. On the pocket reads: "One World, Everybody Eats." So what do you eat, I ask? We are all so genetically, biochemically, and individually unique. As Dr. Jeff Bland always says: "The food of one can be the poison of another" or something to that effect. As we age and become wiser, hopefully we listen to the cues of our bodies, and consume foods which will truly nourish us....as individuals.