Looking for an easy, nutrient-dense meal you can make at the end of a long day? This simple sheet pan meal uses garden vegetables and wild salmon, and it can be prepped and cooked in under 30 minutes! Salmon is a rich source of a carotenoid called astaxanthin. This potent compound is also found in crab, shrimp, lobster, krill, and salmon eggs (roe), however, wild salmon contains the highest concentration of this potent anti-inflammatory compound.

This flavorful green soup uses simple ingredients to create a nourishing meal that can help support natural detoxification. It is designed for Phase 1 of our Elimination Diet, but of course is a wonderful addition to your weekly meal planning even if you are not on the elimination diet!

This creamy, refreshing soup is a great way to use up all of that zucchini growing in your garden! Or, perhaps you bought too much from the Farmer's Market and need more ideas on how to use it. This dairy-free zucchini soup doesn't use any type of cream, coconut milk, or nuts to make it creamy.

Well, it's August. Harvest time. I've been busy picking berries, peaches, and apples as of late. Jam-making is in full swing, our gardens are overflowing, and the energy of summer is winding down into Autumn. You can feel it in the air here.

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.

The other evening, as I was preparing dinner, I thought about using up some of the zucchini that I had. Why not layer it, sort of like scalloped potatoes I thought? Hmmm, almond flour might be nice in between the layers of zucchini as would the sweet walla walla onions I had.