This borscht is a great recipe to make when your home garden is in full force and beets are plentiful.

This is a recipe for a sweet potato quinoa patty that is just a good for breakfast as it is for dinner! Enjoy it with ketchup, applesauce, or your favorite topping.

This is my go-to quick dinners when I want my veggie fix but don’t have time to prepare them. The lemon and almond butter gives it a unique taste, and I like to bump up the flavor even more by using a lemon-infused olive oil.

This is a quick snack that adds a lemony flavor and natural sweetness (using maple syrup) to unsweetened yogurt. It is a great alternative to commercial yogurts that contain cane sugar.

Looking for a way to use up your old kombucha SCOBYs? These frozen treats taste just like fruit popsicles and have no added sugar. It is easy to make and only has two ingredients: fruit and SCOBY!

These vegetarian pot pies are made in single-serving-sized souffle dishes and are topped with a yummy biscuit! The filling uses frozen vegetables to decrease prep time, but you can substitute this with fresh veggies if you prefer. This recipe can easily be prepped ahead of time and stored in the freezer.

These peanut butter cookies only contain 5 ingredients and are sweetened with maple syrup. They are grain free, dairy free, and gluten free.

These gummies are sweetened naturally with honey and have a base of Kombucha for probiotic benefits! Make them into whatever shape you’d like with silicone molds.

This noodle bowl combines green beans, bell peppers, and scallions, and is flavored with my favorite miso soy sauce. Serve it over your noodle of choice.

These thumbprint jelly cookies are free of white flour and white sugar, and you can switch the flavor to your liking by adding your favorite jelly in the center!

This stew is a great way to use up your butternut squash from your summer garden. It is made in a slow cooker, so all you have to do is add the ingredients and let the appliance do all the work!

This recipe is my way of adding flavor to unsweetened coconut milk yogurt and giving it more thickness. The almond butter adds creaminess and flavor, and maple syrup gives it a little bit of healthy sweetness.

These quinoa potato cakes are a fun way to use up leftover mashed potatoes. My favorite part of this recipe is that quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot make on their own.

These delicious frozen treats are only made with 2 ingredients: peanut butter and banana! They are made with reusable silicone molds to help reduce waste.

I love noodle bowls, and this version is a nice citrusy blend of snow peas, edamame, carrots, and scallions. This is a recipe I use when I like to mix things up a bit, and it always hits the spot!

These bite-sized frozen lemon pies are free of white sugar and dairy and are the fraction of the price of an equally-healthy store-bought version!

This lentil curry soup is great for pot lucks and is very filling! The curry and coconut milk give it an Indian-style feel, and the lentils are loaded with protein and fiber. This recipe is flexible in that you can add whatever veggies you’d like!

Dale and I brew our own Kombucha, and our favorite thing to do with our extra SCOBYs is to turn them into fruit leathers! When the SCOBY gets dehydrated, it still retains a chewy texture without being gross and slimy.

This is an easy recipe for mashed butternut squash that is lightly sweetened with maple syrup. It also has some cinnamon added for an extra burst of flavor! This was one of the first foods I ate after having bowel surgery since it was gentle on the gut but also full of nutrition.

These frozen mint pies are a perfect bite-sized treat that you can grab anytime you’re near the freezer. They are a hit in our household and never last long!

Anyone who is craving a vegetarian version of a shepherd’s pie will love this recipe. It is loaded with lentils and veggies, and it is one of my favorite dinner recipes!

This delicious recipe combines acorn squash, quinoa, raisins, and pecans into a fun and easy fall recipe.

These bite-sized frozen treats have a creamy peanut butter banana filling with a carob crust. They are delicious and won’t last long in your freezer!

This homemade jello takes less than 5 minutes to prepare and only has two ingredients: fruit juice and gelatin. Choose your favorite juice or change it up, and avoid any added or artificial sugars found in store brands.

This is a easy and versatile recipe that allows you to use whatever vegetables you want, and it is topped with a delicious peanut soy sauce.

This is Sarah’s go-to pasta sauce recipe when her garden is full of tomatoes. It is full of flavor and tastes great on pasta or spaghetti squash!

This borscht is a great recipe to make when your home garden is in full force and beets are plentiful.

This is a recipe for a sweet potato quinoa patty that is just a good for breakfast as it is for dinner! Enjoy it with ketchup, applesauce, or your favorite topping.

This is my go-to quick dinners when I want my veggie fix but don’t have time to prepare them. The lemon and almond butter gives it a unique taste, and I like to bump up the flavor even more by using a lemon-infused olive oil.

These vegetarian pot pies are made in single-serving-sized souffle dishes and are topped with a yummy biscuit! The filling uses frozen vegetables to decrease prep time, but you can substitute this with fresh veggies if you prefer. This recipe can easily be prepped ahead of time and stored in the freezer.

This noodle bowl combines green beans, bell peppers, and scallions, and is flavored with my favorite miso soy sauce. Serve it over your noodle of choice.

This stew is a great way to use up your butternut squash from your summer garden. It is made in a slow cooker, so all you have to do is add the ingredients and let the appliance do all the work!

These quinoa potato cakes are a fun way to use up leftover mashed potatoes. My favorite part of this recipe is that quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot make on their own.

I love noodle bowls, and this version is a nice citrusy blend of snow peas, edamame, carrots, and scallions. This is a recipe I use when I like to mix things up a bit, and it always hits the spot!

This lentil curry soup is great for pot lucks and is very filling! The curry and coconut milk give it an Indian-style feel, and the lentils are loaded with protein and fiber. This recipe is flexible in that you can add whatever veggies you’d like!

This is an easy recipe for mashed butternut squash that is lightly sweetened with maple syrup. It also has some cinnamon added for an extra burst of flavor! This was one of the first foods I ate after having bowel surgery since it was gentle on the gut but also full of nutrition.

Anyone who is craving a vegetarian version of a shepherd’s pie will love this recipe. It is loaded with lentils and veggies, and it is one of my favorite dinner recipes!

This delicious recipe combines acorn squash, quinoa, raisins, and pecans into a fun and easy fall recipe.

This is a easy and versatile recipe that allows you to use whatever vegetables you want, and it is topped with a delicious peanut soy sauce.

This is Sarah’s go-to pasta sauce recipe when her garden is full of tomatoes. It is full of flavor and tastes great on pasta or spaghetti squash!

This is a spin on the traditional green bean casserole for those who don’t like mushrooms or want to change things up. Instead of using a mushroom filling, this recipe uses a chickpea sauce. It is topped with a delicious pecan crust and is a new favorite in our household!

This noodle bowl has the flexibility of using whatever veggies you like, and it gets its delicious flavor from a homemade miso soy sauce.

This lemon broccoli pasta is a yummy alternative to your traditional pasta with tomato sauce, and it is topped with hemp hearts and nutritional yeast.

This is a simple recipe for a butternut squash soup that will keep you warm on a cool fall day.

This is the best vegetable curry you will every taste, and it is super easy to make since all you do is stick the ingredients in a crock pot and let it simmer! Whenever I have guests over, they are always begging for more! The delicious taste is thanks to Trader Joe’s Masala Simmer Sauce and full fat coconut milk.

This is a delicious recipe for a traditional miso soup, with the added pop and sweetness of sweet potato dumplings!

This is one of my favorite go-to meals. Not only is it delicious, but it is easy to make since all you need to do is put your ingredients in a crock pot and let it simmer!

This is a great soup to make on those cold fall and winter days, and it is my go-to soup for pot lucks. It's super easy to make with the use of a crock pot, and it is healthy and paleo-friendly.

Learn about my dinner routine, starting with a juice to ward off the "hangry" and finishing with some yummy veggie burgers. I often make the patties in bulk and store a bunch in the freezer for later!

Looking for a way to use up your old kombucha SCOBYs? These frozen treats taste just like fruit popsicles and have no added sugar. It is easy to make and only has two ingredients: fruit and SCOBY!

These peanut butter cookies only contain 5 ingredients and are sweetened with maple syrup. They are grain free, dairy free, and gluten free.

These thumbprint jelly cookies are free of white flour and white sugar, and you can switch the flavor to your liking by adding your favorite jelly in the center!

These delicious frozen treats are only made with 2 ingredients: peanut butter and banana! They are made with reusable silicone molds to help reduce waste.

These bite-sized frozen lemon pies are free of white sugar and dairy and are the fraction of the price of an equally-healthy store-bought version!

Dale and I brew our own Kombucha, and our favorite thing to do with our extra SCOBYs is to turn them into fruit leathers! When the SCOBY gets dehydrated, it still retains a chewy texture without being gross and slimy.

These frozen mint pies are a perfect bite-sized treat that you can grab anytime you’re near the freezer. They are a hit in our household and never last long!

These bite-sized frozen treats have a creamy peanut butter banana filling with a carob crust. They are delicious and won’t last long in your freezer!

This homemade jello takes less than 5 minutes to prepare and only has two ingredients: fruit juice and gelatin. Choose your favorite juice or change it up, and avoid any added or artificial sugars found in store brands.

This recipe is for a delicious and creamy chocolate ice cream that is dairy free and free of refined sugars!

This is a delicious and refreshing recipe for a blackberry ice cream that is dairy-free and free of refined sugars. It is a great way to use up your extra summer blackberry harvest!

These homemade “love notes” are a fun treat to make for Valentine’s Day, or you can turn it into a pop tart for a year-round snack! They are very easy to make and only require three ingredients: wonton wrappers, jam, and cooking spray!

One of my favorite snacks is Trader Joe’s Dark Chocolate Honey Mints. They contain just 3 ingredients (dark chocolate, honey, and mint extract) and contain no added sugar. I have created a clone recipe that you can make at home for a fraction of the price!

This is a delicious recipe for a peach crisp that is free of refined sugars.

This a recipe for a no-bake vanilla mint macaroon that is sweetened with maple syrup and contains no refined sugars!

An easy-to-make creamy peach ice cream that is dairy-free and free of refined sugars!

Whenever I have extra (or giant) zucchini in my summer garden, my go-to recipe is this carob zucchini cake. I prefer carob because the caffiene in chocolate keeps me up at night, and cocoa powder requires extra sweetener to counteract its bitterness. I have picky kids coming back for seconds (and thirds) on this wonderful dessert!

This is a fun twist on my favorite chocolate chip cookie that uses carob chips instead of chocolate chips to give it a sweeter flavor without the extra sugar!

This is by far our favorite dessert in our household, and it never lasts long! It's super easy to make, and it's healthy!

Mint ice cream, chocolatey nutty crust, and chocolate coconut chips. All homemade, and all delicious!

These homemade chocolate bars are free of refined sugar and will save you tons of money compared to similar chocolate bars at the grocery store. Replace the chocolate with carob for a different flavor.

Quick and easy no-bake macaroons are delicious and healthy! Substitute the cocoa for carob for an alternative option.

This is a quick snack that adds a lemony flavor and natural sweetness (using maple syrup) to unsweetened yogurt. It is a great alternative to commercial yogurts that contain cane sugar.

These gummies are sweetened naturally with honey and have a base of Kombucha for probiotic benefits! Make them into whatever shape you’d like with silicone molds.

This recipe is my way of adding flavor to unsweetened coconut milk yogurt and giving it more thickness. The almond butter adds creaminess and flavor, and maple syrup gives it a little bit of healthy sweetness.

Dale and I brew our own Kombucha, and our favorite thing to do with our extra SCOBYs is to turn them into fruit leathers! When the SCOBY gets dehydrated, it still retains a chewy texture without being gross and slimy.

These homemade “love notes” are a fun treat to make for Valentine’s Day, or you can turn it into a pop tart for a year-round snack! They are very easy to make and only require three ingredients: wonton wrappers, jam, and cooking spray!

This is a paleo-friendly guacamole recipe with no added sugar. My colitis can't handle the jalapeno in store-bought guacamole, so this is a basic recipe without the spice (but of course you can add your own to your liking). This goes quick at our house!

This is a simple recipe for corn bread without any processed sugar and sweetened with a little bit of honey.

This is a great dehydrated snack to enjoy at home or on the trails. It tastes like a coconut banana smothie!

How to make your own LaraBars for a fraction of the cost! No added sugar, ever.

This is a simple recipe for one of my favorite juices and includes carrots, beets, apples, sweet pepper, and ginger.

One of my favorite things to drink on a cold winter day is some homemade hot chocolate. We use maple syrup to sweeten this. You may substitute the cocoa with carob powder if you'd like.