Now we’re talking—a delicious comfort food recipe that’s Elimination Diet-friendly, complete with crispy parsnip fries! These quinoa-salmon burgers are incredibly easy and quick to prepare, making them perfect for busy days.

I am not sure how many of you have fond memories of pizza. From what we hear, pizza is sorely missed when going gluten and dairy-free. This yeast-free, gluten-free (and xanthan gum-free) crust recipe is a newer creation of mine. I do have another yeast-risen sorghum crust that I haven't shared yet.

Here is a vegan alternative to the traditional Thanksgiving turkey....a casserole with the flavors of Turkey. Poultry seasoning, sage, shallots, beans, squash, and apples all slowly cooked to perfection in the oven. The vegetable stock and arrowroot provide a thick sauce that holds the flavors.

Some years, it just feels good to bring something different to the Thanksgiving table—something lighter, deeply nourishing, and still full of those cozy fall flavors. This baked salmon has been one of my children’s favorites for years. It’s simple, flavorful, and wonderfully tender. It’s a beautiful option for a smaller gathering or any holiday meal when you want a meat-free main dish. I love serving this salmon with a bright cranberry sauce. You can use my classic Cranberry Orange Sauce, or try my Raw Cranberry Sauce for an extra-fresh, antioxidant-rich pairing. Both versions complement the richness of the salmon beautifully. In the photo here, I’ve added a quick red quinoa pilaf, which makes an easy and colorful side dish.

Here is a yummy recipe I created a few weeks ago for gluten-free fish sticks using halibut. This is one of my super-quick-and-easy meals! I use shredded coconut for the breading and a unique slurry to dip them in....you'll see in my recipe below. I also like to serve these with a Thai Peanut Dipping Sauce (recipe to follow).

When the weather cools, having recipes for warming, nourishing, gluten-free soups and stews is essential. This chicken and rice stew can also be made vegan by replacing the chicken with kidney beans or pinto beans.

This black bean stew is warming and comforting, just perfect for a blustery fall day. I like to serve it over cooked quinoa topped with a cilantro and cabbage slaw (recipe to follow). It just feels better to eat something raw with a cooked meal.

Kitcheree is a highly nourishing, hypoallergenic stew made from mung beans and brown rice. It assists in the detoxification process as it is very easy to digest. The spices and summer vegetables create a luscious stew that can be made in just minutes using a pressure cooker, though you don't need one to make this.

Every now and then I will bake a whole, organic chicken for dinner. Since figs and sweet onions are in season right now I am finding more creative ways to use them!

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.