Elevate that old pasta salad with this bright and bold noodle recipe, of course grain, gluten and dairy free.

So quick and simple to prepare, you can make them mid-week or make extra to reheat and eat. Simply mix ripe banana, almond butter, egg and if you want to get fancy, a little vanilla. Grain and dairy free.

The simplest gluten/grain free, non-dairy and most delicious gravy I have made yet. Thanks to my friend Hope, whose brilliant husband, Marty, a chef, uses. This technique for gravy. If you grill, the flavor from the turkey drippings and addition of bone broth makes it rich and delicious.

You never know where the next recipe inspiration will come from, and this time it was a local taco bar! These Brussels are roasted with fig spread and served with a curried carrot puree. There’s a little extra sugar, but it’s paleo enough! Still dairy, gluten/grain and soy free.

My interpretation of a NYTimes recipe, removing the problematic ingredients like soy, dairy and wheat noodles, but keeping the amazing bold flavors.

Your friends and family will not know this is a healthful, grain-free option to the traditional Pumpkin Spice Loaf. It could become a new fall tradition.

Simmering the meatballs in chicken bone broth really uplevels the nutritional value of this dish. One technique used a lot in Greek cooking is grating onions and other vegetables. It works exceptionally well in ground meat mixtures, like this meatball recipe. It’s worth the effort to have the savory flavors of the vegetables without the texture from dicing or mincing.

This paleo version of the classic French dish, Sole Mueniere, uses tapioca flour and ghee, but you don’t miss out on the wonderful, buttery flavor.

The client who shared this recipe with me said it’s a “boys’ meal” and that is the perfect description. Hearty and filling with great flavors.

When I set out to find, let’s say for example, a breakfast sausage with no sugar. It’s nearly impossible. And I don’t understand why it’s so difficult to make sausage without sugar. This recipe will have you making your own with little effort and great results.

This “ordinary” looking chili is packed with veggies. Trust me, no one will ever know.

Cauli-tots fit the bill when you want bar-food alternatives. Perfect for weekend sports gatherings.

A new adaptation of my au gratin potato recipe, using Core & Rind Rich and Smoky Cheesy Sauce. Perfect for steaks or barbecue foods, creamy, bold flavor and the potatoes have the perfect texture.

It’s called Chicken Parmesan-No because it contains no gluten, grains or dairy, but it’s something you cannot say NO to!

“Biftekia” refers to Greek style beef hamburgers, typically stuffed with some type of cheese. I’ve changed up the protein in this recipe with turkey, and used vegan feta alternative, which melts beautifully and has a similar flavor profile to the real thing.

I’ve taken the labor out of this recipe, which traditionally requires forcing the meat mixture into casings, then smoking it. Yes it’s worth it if you want to take the extra steps, but this adapted version comes together quickly and gives you all of the flavors.

The spices complement the sweetness of the carrots, and the cassava provides a crispy exterior. Slow roasting caramelizes and tenderizes the texture.

The dressing alone makes an excellent dipping sauce too. Perfect for zucchini fries or crudité. Double the dressing and keep it in the fridge for topping almost anything.

These mini zucchini have next to no seeds, and the flesh gets so soft and creamy when they’re air-fried in the coating. The cassava flour keeps them grain-free, light and crispy. They come together in a flash.

Recreating this dish as a grain-free option was not too challenging because, as long as the ingredients are fresh, you can’t mess it up. To give the cauliflower rice a similar texture to the bulgur wheat, I “dry” it in a skillet.