This tonic is perfect for promoting proper digestion, thinning the bile, and cleansing the liver and gallbladder.

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By Lorraine Nichols

Say hello to my all natural, crisp and crunchy, subtly sweet, cinnamon spiked pumpkin and cranberry {grain free} granola.

By Emma Swanston

Need a new recipe to meal prep this weekend? This casserole is delicious & great to have ready for the week!

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By Emily Schromm

Did you know beets help with bile flow? If you're wanting to support your gallbladder, give this smoothie a try!

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By Lorraine Nichols

Need a cute dessert for this weekend? These flourless cookies are perfect for any Halloween party!

By Emma Swanston

We all know how important gut health is, and bone broth is one of the most nourishing things for the gut! If you've never made your own bone broth before, give it a try!

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By Stephanie Rome

Did you know that cacao powder contains antioxidants that can improve learning and memory functions in the brain? Try making this brain boosting latte this weekend!

By Alexa Greening

Sick of salads? I did my version of a “caprese” and it is PACKED with goodness. Perfect for a side dish, add some salmon and make it a meal, or add it on top of some gluten free toast for bruschetta.

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By Emily Schromm

It’s everything you love about a salmon and avocado sushi roll but it’s served in a bowl instead of a roll!

By Emma Swanston

Ingredients:
1 lb meat of choice, 1 1/2 tbsp GF soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, 1 tsp siracha, 1 large zucchini, 1 large red bell pepper, 5 mini red potatoes

Instructions:
1. Cut meat & veggies into bite-size pieces.
2. Combine 1 1/2 tbsp soy sauce, 2 tbsp vegetable broth, 1/2 tsp red pepper flakes, 1/2 tsp garlic minced, and 1 tsp siracha to serve as marinade.
3. Add cubed meat into the marinade and sit in the refrigerator overnight or for at least 5 hours.
4. Boil potatoes for 15 minutes and cut in half (but make sure it can still fit on kebab stick
5. Lightly sprinkle zucchini & peppers with himalayan sea salt, black pepper, and olive oil
6. Soak wooden kebab sticks in water to prevent from burning while on the grill
7. Add meat, potatoes, and vegetables to skewer sticks and place on lightly oiled foil then sit kebabs in 500 degree grill for 15 minutes

Optional toppings: Sesame seeds and more siracha


By Haja Savage

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