Grain-Free Banana Cake (GAPS-friendly)

What is moist, banana-filled, and fluffy? Grain-free Banana Cake! The first bite goes something like this “mmmm…” I bet you will be smiling once that fork reaches your lip too.

Cilantro Lime Chicken Salad on Avocado

My summer lunches are almost always cold meat salads — chicken salad, tuna salad, crab salad, smoked salmon salad. This Cilantro Lime Chicken Salad on Avocado is light, refreshing, and oh so easy to prepare. My basic chicken salad recipe is simple. I take leftover roasted chicken and shred it with a fork, then stir in a dollop of mayonnaise and a hint brown mustard. Sometimes I toss it with dried cranberries or raisins. Other times I add some curry and diced celery. But my all time favorite way to each chicken salad? With lime and cilantro.

Cucumber Tomato Summer Salad

What do a cucumber, a pile of tomatoes, and cilantro have in common? They all arrived with my weekly box of veggies! One of my favorite ways to eat these summertime vegetables is in a cool, crisp Cucumber Tomato Summer Salad.

Cucumber Mint Water

Cucumber Mint Water delights, cools, and refreshes even the thirstiest among us on hot, summer days. Mint, freshly plucked from my front porch is rinsed and patted dry. Cucumbers from a local farm are washed, then sliced thin. And that’s it. That’s the extent of complicated preparation necessary to make this delicious tonic. I almost feel guilty calling it a recipe. I’d never had a drink like this until a few summers past, when a friend served it to me as I sat in her sun room. She had used mint from a pot on her back porch, along with the leaves from a rose scented geranium that grew right beside it. The resulting rose and mint water was an epiphany. I could do likewise. This Cucumber Mint Water is the result.

Grain-Free Apple Pancake Rings

Have you seen Apple Pancake Rings before? They’re genius! Who wouldn’t love thinly sliced apples dipped in pancake batter and pan fried? Serve them up like pancakes, but with a kick. Any pancake batter will do the trick, but I’m going to share how I make mine using coconut flour.

Homemade Lacto-Fermented Ketchup Recipe

Homemade lacto-fermented ketchup is thankfully devoid of processed sugar or high-fructose corn syrup. Historically, most condiments were lacto-fermented in the era before refrigeration and hot water bath canning. This natural fermentation method provided an easy way to preserve food while giving it a pleasantly sour taste. As it turns out, these naturally cultured foods were also full of beneficial, probiotic bacteria. If you want to try your hand at getting more of these lacto-fermented foods into your diet, culturing your condiments is a simple way to start.

Raisin Chutney Recipe

My husband would eat Raisin Chutney with every meal if I could keep him in a constant enough supply of it. It’s a mildly-fermented, slightly sweet and tangy condiment with the flair of Indian cuisine. Raisin Chutney is positively amazing, and a good first food for those who fear naturally fermented, probiotic-rich, living foods.

Turkish Chopped Salad

This is one of those recipes that makes everyone think you’re a genius because it tastes so good (while inside you know the real secret: lots of chopping). Bright and crunchy, it’s ridiculously healthy—without tasting like it’s ridiculously healthy—and it’s so friendly and eager to please. Cut the recipe in half if you don’t want leftovers or double it up to share at a potluck.

Creamed Spinach Souffle

Fans of creamed spinach, be prepared to have your socks knocked off by this recipe for a delightful Creamed Spinach Souffle by Megan Keatley of Health-Bent.

Broccoli Bites Recipe

Broccoli bites double as a crowd-pleasing appetizer or a kid-friendly lunch. Really, they’re quite clever. Who doesn’t love broccoli surrounded by melted cheese? Broccoli bites serve up both both broccoli and cheese, but packaged as a finger food! Paired with a maple-dijon dipping sauce, they quickly become a favorite.