I’ve been making this soup a lot these days. It’s spicy, warming, and deeply nourishing—just the thing to help kick the lingering cold I’ve had. It starts with a simple homemade broth made from bone-in chicken breasts, a generous amount of fresh ginger, a whole head of garlic, fresh lemongrass, and a few cups of chopped shiitake mushrooms. After simmering for a few hours, the broth is strained and returned to the pot with fresh vegetables, the shredded cooked chicken, and some Thai rice noodles. We serve it topped with crisp napa cabbage, basil, and cilantro—and for the grown-ups only, a few slices of fresh Thai chiles.

Happy Valentines Day! I wanted to share this luscious truffle recipe made with goji berries. The filling is a deep red color covered in dark chocolate. What could be better on a day like today? Oh, and it only takes about 10 to 15 minutes to prepare!

Beets in a smoothie? Yes—and when balanced with the right ingredients, the result is surprisingly delicious. The secret is using a small raw beet to avoid overpowering the flavor. Paired with dark sweet cherries, the color is stunning and the taste is vibrant and refreshing. One sip, and you’ll feel both grounded and uplifted. This smoothie is a beautiful addition to Phase 1 of the Elimination Diet. It’s also ideal during seasonal detoxification protocols or the postpartum period, when your body benefits from extra support in clearing excess hormones and metabolic waste. What makes this smoothie so powerful? It’s filled with whole-food compounds that support phase 2 liver detoxification, soothe inflammation, and bind to toxins for safe elimination.

Are you craving something light and cleansing after the holidays? Me too. This vibrant blanched kale salad offers just that…a refreshing reset for your digestive and detox systems. The combination of crisp green apple, jewel-like pomegranate seeds, and a creamy, tangy dressing feels both grounding and revitalizing. Kale is gently blanched to soften its fibers, making it easier to digest while preserving its abundance of detox-supportive phytonutrients. Pomegranates, rich in polyphenols like punicalagins, bring potent antioxidant power—and they’re in their final weeks of the season, so enjoy them while you can! The dressing features fresh green apple for natural sweetness and gentle tartness, blended with extra-virgin olive oil, fresh ginger, and garlic for warmth and depth. These ingredients create a vibrant, creamy dressing with subtle spice and brightness—no lemon or vinegar needed. I blend everything together in my Vitamix until silky smooth—it’s quick, light, and energizing.

If you are craving something sweet and simple this holiday season then this recipe might be quite perfect. Making your own caramel corn using maple syrup is quick and easy! Bring a bowlful to your next holiday party or place it in a holiday tin and give it as a gift to a teacher.

Today I am sharing my mother's Puttanesca sauce recipe. Nearly every Christmas Eve that I can remember, she makes this sauce to serve over pasta. Can you imagine what it would be like to not be able to feed your family this Christmas? I can't.

Our pantry and refrigerator are brimming with root vegetables this time of year. What better way to enjoy them than with a savory curry sauce? This recipe is vegan though it could be modified to add chicken or beef if desired. Another option would be to add a few cups of cooked garbanzo beans. Mmmmm, yum!

This scrumptious gluten-free, grain-free, sugar-free, and dairy-free coffee cake recipe comes from Kelly Brozyna's new cookbook, Grain-Free Baked Goods and Desserts! It is one of those recipes that is nutritious enough to stand alone at breakfast time, though I prefer to serve it with a green smoothie! It is filled with cooked white beans, coconut flour, eggs, and a little honey and stevia!

Making gluten-free gravy is so simple. No need to add butter and make a roux. I have a few tips for creating rich, flavorful pan juices from cooking a bird, whether it be a turkey or chicken. These photos use a local, pastured, organic chicken, but I cook a whole turkey the same way using a larger stainless steel roasting pan.

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.