I love baking during the holiday season, but sometimes I just need a break! These grain-free cereal bars were a hit at my last potluck, and will definitely be a crowd-pleaser at your holiday gathering.

I used Eat Love Bird cereal here to make this recipe grain-free and low in added sugars, but you can use whatever cereal you prefer!

What better way to celebrate the start of fall than with pumpkin recipes?! This pumpkin hummus is so flavorful and the perfect way to ramp up your intake of prebiotic fibers.

Looking for more information on what you should be eating throughout the day and why? Check out this podcast episode!

This watermelon salad is SO refreshing and will make the perfect addition to your Labor Day plans. The pistachios and feta provide some fats and protein to stabilize blood sugar levels, but I recommend eating this alongside a meal for sustained energy throughout the day.

While I did not include this in the original recipe, adding some freshly sliced basil or mint adds a nice pop of flavor to this dish!

If you enjoyed this recipe, you’ll love the Carb Compatibility Project™. It’s Erin's four week signature nutrition plan where we help you eat to regulate your blood sugar, get your energy back, support your liver, support your gut, and FEEL GOOD.

This mango salsa is so refreshing and is the perfect combo of salty and sweet. You can substitute the mangoes for peaches depending on what is in season and local to you. The variety of plant fibers in this recipe help to feed those beneficial bacteria residing in your gut.

I love eating this salsa with Siete Foods grain free tortilla chips, but it’s also amazing when served over salmon or paired with a burrito bowl.

If you’re looking for more low-sugar delicious recipes, you’ll love the Carb Compatibility Project. Our 4 week program where you’ll learn how to stabilize blood sugar, energy, and mood, determine your body's unique carbohydrate needs, and end the carb confusion.

No-bake recipes are a favorite of mine, especially as the weather starts warming up. This yogurt bark is low in sugar and the toppings can be easily modified depending on what you have on-hand.

I used CocoJune coconut milk yogurt for this recipe to make it dairy-free, but any unsweetened yogurt will work!

This recipe has become a staple in our house because of how easy it is to make! Simply throw your ingredients in the blender, fold in some chocolate, and bake!

I love the natural sweetness provided by the bananas, and prioritize low sugar chocolate chips, from brands like Hu Kitchen, to keep the added sugar low.

This dip is the perfect addition to your Cinco de Mayo celebration. It’s creamy, delicious, and a crowd-pleaser, and no - it’s not guac! I love serving this alongside veggies for dipping, but it also makes the perfect addition to tacos.

The greek yogurt in this dip makes it higher in protein than your typical store-bought versions. If you’re unable to tolerate dairy, you can substitute a dairy-free yogurt!

The green onions and garlic in this recipe add a ton of flavor and also act as prebiotics to feed that beneficial bacteria in your gut.

Always on the hunt for a decent bar that doesn't have weird ingredients or tons of sugar, I came up with this. Lots of protein, fat and fiber to make it a proper snack. And a minimal amount of sugar. (If you want to the low down on sugar—is it really that "bad"??—check out the latest and greatest from The Funk'tional Nutrition Podcast.)

A yummy recipe for protein-rich snack balls!

I wanted an easy and nutritious snack that we could pack up on the fly...so I made these cookies. They contain fat, protein and fiber—the 3 things I look for in a hearty snack. They’re super tasty (pleased both the adults and toddler), but definitely not your traditional chewy gooey chocolate chip cookie, more like a snack bar in cookie form. So heads up there. We’ve already made them 3 times. Try ‘em out!

What does apple sauce have to do with gut health? Check out today's blog to learn more. Or just skip ahead to the recipe—it's the easiest apple sauce you will ever make.

I’m jumping into the heart of the subject right out of the gate: kids eat a lot of refined carbohydrates. Goldfish, cereal, bread, frozen waffles, boxed mac n’ cheese, breaded chicken fingers…sound familiar? These foods are both convenient and hyper-palatable (meaning they excite your little one’s taste buds). They’re also reinforced by our government. The USDA champions the “healthy whole grains” ideology to children and adults alike. It’s understandable that parents keep buying these foods thinking they are healthy kid snacks.

Nothing makes you feel like you’re on a surf trip or yoga retreat more than eating an acai bowl (well, except for maybe surfing and yoga). A cross between eating ice cream and drinking a smoothie, frozen acai is like a tropical vacation in a bowl. And pretty much just as expensive, especially if you’re feeding a lot of little hands. But you can still get all the fun and yum without the hefty price tag! Here’s how to make DIY acai bowls at home.

Typically when I make granola, I use maple syrup or honey as the sweetener. You don't necessarily NEED a sweetener for taste, but it does help to keep the granola stuck together (and who doesn't love those big granola chunks and clusters?). In an effort to eat less sugar, I wanted to craft a granola that didn't use any sweetener.

This recipe was originally posted on the Wild Vibes site in 2015, but unfortunately the link doesn't work, so I'm reposting here for those of you who have asked for this recipe—it's a good one!

A few months ago I was in a store and a fancy food product caught my eye: Vanilla Cake Batter Coconut Butter. I mean...WHAT. I've eaten coconut butter for years (and have even made it at home)...but this was some next level stuff. So despite the $13 price tag, I bought it (I'm kind of a sucker for novelty foods).

These muffins are great for adults and kiddos alike.

I've been making this recipe for years. I've shared it with countless people: I make it at workshops, some variation of it is always included in my nutrition programs, kids have tried it and loved it. You should make it.

One thing I try to get across to people is that nutrients within a food are important—but how your body assimilates those nutrients is arguably more important. Because if your body isn't able to extract the nutrition from a food, then it's really not "nutritious,” is it?

This is a pretty basic recipe—energy balls turned protein bars (with the help of some collagen powder), playing up the flavors of the season. I used canned organic pumpkin to make these, but you can absolutely use fresh pumpkin (roasted and pureed), or even sweet potato or butternut squash.