A tasty top 8 allergen-free salad that can take you from summer to fall with roasted Brussels sprouts, pomegranate, Swiss chard, and fresh juicy peaches.

How to build a beautiful nicoise salad with simple, fresh ingredients

A simple and easy summer recipe idea!

An easy summer salad recipe that pairs perfectly with grilled meats

Sweet, tart, and savory combine in this beautiful pastel rainbow smoothie bowl

Here's a recipe for a tropical smoothie that's shimmering with summer vibes!

Free from the top 8 food allergens (excluding coconut). Be sure to read the label on the mylk before use as ingredients can vary by brand

Ingredients
1/2 a dragon fruit
the juice from half a grapefruit
the flesh of one mango
one Bartlett pear
2 handfuls of ice
1/4 tsp pure vanilla extract
1/2 cup coconut, oat, or rice mylk

Add all the ingredients to a blender and pulse until smooth. Serve immediately

Makes one big smoothie

An easy allergen-free recipe for berry jam, and a variation on jam that has rich chocolate flavor!

Super simple recipe for this delicious tomato salad with croutons. Free from most major allergens!

Read our food allergy custom-fitting of the Forest Feast cookbook. We're cooking up 3 recipes without the use of common allergens.

Free from dairy, nuts, peanuts, oats, mustard, egg, soy, wheat.

In the heat of summer the thought of being behind a hot stove is the last thing you want to do. But who wants to compromise on eating good food? Here's my recipe for crispy Atlantic salmon with a cucumber salad and avocado mayo. My brother and I are eating it right now! And I made it in under 20 minutes. Here's how...

Salmon

You'll need 1 portion of salmon (about the size of your fist) per person. Pat both sides of the fish dry with a paper towel and then season generously with salt and pepper. Heat up 1 tbsp. of good olive oil in a non-stick pan and place the salmon fillet in skin-size down. Cover with a splash guard if you have one because it will sizzle! Sear for about 5 minutes, or until crispy, then flip over and sear on the flesh side for another 7 minutes on medium-high heat.

Salad

Full disclosure here, I didn't come up with this recipe, I got it from Bran's mom. You can prep the salad while the salmon is cooking. Slice up 1 cucumber, mince one clove of garlic, and chop up about 1 tbsp. of dill. Add them all to a bowl and toss with salt, a drizzle of olive oil, and a drizzle of red wine vinegar. Mix well and set aside.

Avocado Mayo

Add 1 avocado, the juice of 1 lime, and some more chopped dill (about 1 tsp) to a blender or Magic Bullet and blend until creamy and smooth.

Serve 1 fillet of salmon, a scoop of salad, and a dollop of the mayo per person. Enjoy with a glass of white wine or lemonade. Yum!

Mands.

Fresh lobster rolls made from scratch using our basic bread recipe