Beet and Fennel Soup


This is the time of year I get borderline obsessed with blended soups – I find that I crave the texture and they are an excellent way to get some extra bone broth in. I like to double this recipe and have some to heat up for breakfast with my leftover meat. This one also… 

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Chicken Liver with Raw Garlic and Thyme


You don’t need to dig deep around the internet to read about the benefits of eating liver. This article and this article should convince you. Once you get past the idea, then comes the taste. I am not going to lie, I hated liver when I first started eating it. Fortunately, I have found a couple… 

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Celeriac Leek Soup


Celeriac is one of my favorite vegetables, especially since it is low in starch and FODMAPs (both of which I have been avoiding because of problems with SIBO). It tastes kind of like a cross between a potato and celery and cooks much faster than other root vegetables. I was craving a creamy potato-leek soup… 

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Cabbage and Avocado Salad with Blood Orange Vinaigrette


This is one of my favorite chopped salad recipes, as it makes a lot and keeps well in the fridge (sans avocado). Feel free to substitute a regular orange if your market does not have a blood orange. Cabbage and Avocado Salad with Blood Orange Vinaigrette Prep time 20 mins Total time 20 mins  … 

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Roasted Beet Dip


It is no secret that beets are one of my favorite root veggies. Although I have been avoiding them lately because they cause my symptoms of SIBO to worsen, I still sneak them in here and there. This dip is perfect because I can eat a small dose at a time. It is great with… 

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Broccolini with Garlic Chips and Coconut Pesto


Although I can hardly get sick of greens cooked with coconut oil and salt (my old standby), this is a nice recipe to switch things up. Here I have replaced the dairy and nuts used in a traditional pesto and added coconut, ginger and mint for an autoimmune friendly version. The garlic chips add a… 

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Cranberry-Braised Short Ribs

cranberry braised short ribs

Wondering what to do with all of those leftover thanksgiving cranberries? Braising with them has been a theme for me all this November. I have used this recipe successfully with a few different cuts of meat, but my favorite thus far is with short ribs. The meat comes out tender and the reduced braising liquid… 

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Ginger Baked Salmon


This is an easy and flavorful preparation of salmon that I make often. I like to pair it with a big salad or a veggie stir-fry with coconut aminos. It keeps for a few days in the refrigerator, so I usually make a large fillet and then eat it for breakfast or dinner in the… 

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Rainbow Roasted Root Vegetables


Looking for a good way to get your root veggies in? This simple recipe can be adapted to use whatever roots you have on hand – any type of beet, carrot, sweet potato, yam, turnip, rutabaga, etc. Use whatever is freshest and most available to you. I like using a mixture of beets for color… 

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“Sick Soup”

cup of "Sick Soup"

A few weeks ago, I was under the weather with my first fall cold and I made a giant batch of what is know in our house as “sick soup.” This soup started as a prescription for all manners of sick from my Traditional Chinese-Medicine doctor-friend. Whenever either my husband or I seem to be… 

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