I am really excited to share with you today an amazing Dairy-Free Cookbook and Guidebook, Go Dairy Free, by Alisa Fleming!

I just couldn't let Valentine's Day go by this year without making heart cut-out cookies with my children. I did it every year with my mom and have made it a tradition with my children now as well. This year I created a new cut-out cookie recipe—a delicious, gluten-free and egg-free cookie made from rolled oats.

I wanted to take a moment away from the Elimination Diet frenzy and post a gluten-free cracker recipe. I have been very excited to share this awesome recipe and now is my chance.

When you're removing common trigger foods and recalibrating your system, simple snacks like these cinnamon-spiced truffles can make all the difference. They’re made from just four pantry staples: raw sunflower seeds, soft dates, extra virgin olive oil, and a generous spoonful of cinnamon.

Since it is squash season, I thought I would begin to share the plethora of winter squash recipes I have floating around my kitchen on scraps of paper. Today's recipe is a cookie, a gluten-free, high fiber oatmeal pumpkin cookie. Paired with a mug of hot mulled cider, it creates a lovely fall snack.

We've been drinking a lot of these yummy, dark purple smoothies lately. Since fresh fruit is in abundance right now, why not?

Nori rolls have long been a favorite in our household, offering a nourishing and satisfying option for meals and snacks alike. They were a staple throughout my pregnancies—even during the 17 weeks of intense nausea I experienced while carrying twins, I could still enjoy them! Their simplicity, nutrient density, and versatility make them an excellent choice for any time of day. Whether we’re heading out for a hike, spending a day at the beach, enjoying the mountains, or traveling by plane, these rolls always come along. They are the ultimate portable, healthy snack—convenient, flavorful, and packed with essential nutrients.