You’ll love this simple, gluten-free flatbread recipe so much it will likely become a staple in your home! It is made entirely from soaked gluten-free whole grains....no flours! The grains are soaked overnight, which increases their digestibility and nutritional profile, blended, and then POURED onto hot baking stones or cast iron skillets. No more wrestling with sticky dough or batter! This recipe makes two flatbreads.

Did you know that the food you consume actually changes how your genes are expressed? Every time we eat we tell our bodies which genes to turn on and which genes to turn off. Did you know that there is more gene expression within two hours after eating than any other time of the day? Why?

This creamy sunflower seed dressing is one of my favorite ways to offer a nut-free option without sacrificing richness or flavor. Sunflower seeds blend into a silky, ranch-style dressing that’s beautiful over crisp romaine, tender spring greens, or even folded into a picnic potato salad. With a little less water, it turns into a luscious dip for carrots, celery, or cucumber sticks—simple nourishment you can feel good about. Because the base is made from soaked raw sunflower seeds, the dressing stays fresh, vibrant, and full of living enzymes. A quick overnight soak works beautifully! Just cover the seeds with filtered water before bed, and they’ll be ready for blending the next day. If you’re preparing the dressing for dinner, starting the soak around lunchtime is perfect.

My children have so much fun cutting out and decorating these lovely gluten-free Christmas cookies! This time of year takes me back to baking gingerbread and sugar cookies with my mother. My brothers and I would decorate dozens of cookies with beautiful colored sprinkles and bright white icing. I wanted to share that experience with my own children, only with a healthier, gluten-free version. This recipe uses coconut sugar as the main sweetener, along with a powdered coconut sugar icing.

For many of you Thanksgiving revolved around a turkey, right? You can make good use of the leftover bones and skin and create a nourishing bone broth. Stock made from leftover vegetable scraps and the bones of animals is extremely economical. Think of how much that box of organic chicken broth costs at your local grocery store?

This is my healthier take on the traditional Thanksgiving yam casserole recipe. It has a delicious grain-free crumble topping made from ground pecans, a little arrowroot, coconut sugar, cinnamon, and real butter. I think the topping would also work on an apple or pear crisp/crumble. It could also be the streusel topping to an apple pie.

This cranberry sauce leans on ripe pears for just the right touch of natural sweetness, softening the tart berries without losing their bright, lively flavor. A touch of coconut sugar brings the flavors into balance without spiking blood sugar, thanks to its lower glycemic impact. You can make this recipe several days before Thanksgiving and serve it chilled or warmed on the stovetop. It’s lovely alongside roasted turkey or chicken, seasonal vegetables, pumpkin pie, or as a bright counterpoint to richer holiday dishes.

Ever tried black quinoa? It is delicious, and very nutty-flavored. A bit fibrous. Great for salads. It cooks up quickly like its white counterpart. This quinoa salad embodies the flavors of autumn. Roasted sugar pie pumpkin with a hint of cinnamon combined with dried cranberries, roasted pecans, shallots, and a zesty dressing.

After multiple failed attempts to create a grain-free, nut-free, refined sugar-free cupcake recipe I finally got it! We couldn't decide whether or not to call these muffins or cupcakes.....so when frosted they are cupcakes and when plain they are muffins. I sweeten these little treats using pureed medjool dates.

Do you need more ideas for using up all of that kale growing in your garden? We've been making green smoothies, raw kale salads, sautéed kale with garlic....and now creamed kale as well. This dairy-free version is very easy to make as long as you have a blender.