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.

There is nothing more nourishing than a bowl of warm vegetable bean soup on a chilly autumn evening! This simple soup can be made in about 30 minutes, perfect if you are crunched for time on a busy weeknight. I like to keep small containers of cooked beans in my freezer so I can pull them out and whip something up in a hurry!

Lentils are what we make for dinner if I have not planned ahead of time to soak beans or buy ingredients for a meal. Lentils are inexpensive and cook quickly without the need for soaking. However, if you are gluten-sensitive or celiac, there is one thing you need to know about lentils. They are often cross-contaminated with gluten grains. 

We have a newborn baby in the house now, and that means our meals have changed a little. A few weeks ago, our sweet new baby girl, Camille, arrived peacefully in our home by candlelight…a successful VBAC at home! Our children were all there to witness her birth, though we couldn’t quite wake our 3-year-old twin boys to be fully present.

As I mentioned in my last post, I have a few Thanksgiving side dish recipes to share. I don't have time to share all of the recipes I will be preparing this year, however, here is my menu: Squash from my garden stuffed with a Red Quinoa, Cranberry & Apple Filling; a Yam Casserole topped with Chopped Pecans & Cinnamon; Sesame Crackers; Roasted Red Pepper Dip served with plenty of raw veggies; Gluten-Free Dinner Rolls; Cranberry-Pear Sauce; Cranberry-Orange Punch; Herb Roasted Turkey; Wild Rice Stuffing; and Mashed Red Potatoes with Roasted Garlic.

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 very simple, nourishing soup supports your body’s natural detoxification process—though you'd never guess it by the taste. Plus, it only takes a few minutes to prepare, making it perfect if you feel like you're starving during Phase 2 of the Elimination Diet! Cabbage is a potent detoxifier. It contains a wide range of phytochemicals, including glucosinolates, which break down into compounds like isothiocyanates and indoles. These compounds are powerful inducers of the liver’s Phase II detoxification enzymes, which help neutralize and eliminate carcinogens. They also support hormone metabolism and have been shown to stimulate the destruction of human tumor cells.

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.