I think I'd be missing the blogging boat if I didn't post a stuffed squash recipe this Autumn! This recipe veers away from the usual wild rice or quinoa mixed with nuts, cranberries, apples, and herbs. Not that those combinations aren't perfectly comforting and festive this time of year....but I was thinking of something a little spicier.

We love anything curry here. Thai curries, Indian curries, curry roasted potatoes, you name it. Our kids love curry too. Those flavors are passed through breastmilk, so they became addicted quite young. One of my favorite things about making a curried dish is the fact that it is fast, easy, and of course, a one-pot meal.

Since it is grilling season, I thought it would be fitting to offer an easy, crowd-pleasing recipe for these sultry summer evenings. Our garden is overflowing with fresh mint and zucchini right now and I'm imagining that these ingredients are readily available for you too right now. Of course most fresh garden veggies would do well here.

We love curries around here. Our children have had the opportunity to enjoy a variety of curried dishes from a young age. Their taste buds know the flavors well. I made this recipe for dinner tonight and there was very little conversation during mealtime. A sign of a good meal!

How many of you have tried Coconut Aminos? This delectably delicious soy-free sauce, containing 17 amino acids, is dark, rich, and salty. I am amazed at its resemblance to soy sauce.

I have a very simple nourishing recipe for you today. Anyone remember cream of broccoli soup from your childhood? I do. My mom used to make a cheesy cream of broccoli soup that I don't remember being too fond of. Well, this one is delicious and naturally gluten-free and dairy-free.

What would be nice to warm up with on a chilly winter day? Spicy, hot peppers, ginger, and garlic! I created this vegetarian burger recipe to test for nightshades during Phase 3 of the Elimination Diet, though everyone can enjoy this flavor-packed recipe!

The words "creamy" and "soup" usually elicit thoughts of a rich puréed vegetable base with heavy cream stirred in. This simple soup gets its creaminess by puréeing part of the soup after it has cooked. I grew up eating my mom's creamy (and dairy-free) potato soup which very much resembles this recipe.

A few months ago I soaked a bowlful of sunflower seeds overnight with the intention of creating some sort of yummy pate to be wrapped up in a collard green. I wasn't quite sure how it would evolve but I trusted it would be, at the very least, edible.

Today I offer you an easy, warming soup recipe from my cookbook, The Whole Life Nutrition Cookbook. This is by far one of my family's favorite recipes. I probably make it about twice a week!