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.

Boiling Lake is a wonderful hike in Dominica that can be challenging to some, but is surely worth the effort. Although a guide is recommended, we did it successfully without one, and hopefully this trip report can help those who are looking to do the same.

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!

Sarah gets her loading dose of Stelara today and is hopeful that her health will finally turn the corner. If this medication heals the Crohn’s in her rectum, that means her ileostomy can be reversed!

Sarah highlights some of her favorite things to do in St. Lucia, including mud baths and horseback riding!

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!

Sarah’s Crohn’s disease has been flaring up over the past 2 months, and she ended up going to the ER for worsening abdominal pain. As she was getting a simple procedure to dilate a stricture, her bowel perforated and she needed to get emergency surgery. She now has an ileostomy bag again and is still processing all the emotions that go along with it.

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.