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The most popular item on the Nourish breakfast menu, these delicious pancakes have also been known to double as a bun for burgers.

Like all the other Nourish recipes, this dish is gluten free, dairy free, soy free, corn free, peanut free… It’s also a fantastic vegan recipe!

Sweet Potato & Avocado Salad

Dry Ingredients:

  • 2 c rice flour
  • 1 tsp sea salt
  • 1 Tbs coconut sugar (crystals)
  • 1 tsp banking powder.
  • 1/2 banking soda.

Wet Ingredients:

  • 1 1/2 c coconut milk
  • 1 Tbs coconut vinegar
  • 1 vanilla bean, split and scraped
  • 1/2 c gelled chia seed
  • 2 Tbs coconut oil, melted


  • Mix together coconut milk and vinegar and set aside for 10 minutes.
  • Mix dry ingredients together and combine well.
  • Add remaining wet ingredients to the coconut milk and vinegar mixture and combine well.
  • Add wet minute to dry mixture and combine well.
  • Let stand for 15 minutes.
  • Adjust consistency if necessary.
  • Pour about a three-four inch diameter circles of batter onto a hot griddle or pan and cook until golden brown, then flip until both sides are golden.
  • Serve immediately with maple syrup, coconut butter, and fruit.

For more dishes – click here to check out our nutrition, fitness, and cooking classes.


The most popular item on the Nourish restaurant menus, this simple and delightful dish satisfies many palettes.  Add some spinach, hemp seeds, almonds, tuna, or chicken for additional protein and this side dish becomes a powerful meal!

Like all the other Nourish recipes, this dish is gluten free, dairy free, soy free, corn free, and peanut free.  It’s also a fantastic vegan recipe!

Sweet Potato & Avocado Salad


  • 4 c roasted sweet potatoes (1 in chunks of sweet potatoes, sprinkled with salt & pepper and tossed with olive oil and roasted for 375 degrees)
  • 2 avocados, 1/2″ diced
  • 1/4 c Asian Vinaigrette


  • Mix roasted sweet potatoes and avocados with vinaigrette.

Vinaigrette Ingredients:

  • 1 c coconut amino acid (this is a substitute for soy sauce
  • 1 1/4 c orange juice
  • 1 1/4 c lime juice
  • 2 Tbs ginger, peeled and grated
  • 1/4 tsp black pepper
  • 2 tsp crushed red pepper
  • 2 c extra virgin olive oil

Vinaigrette Directions:

  • Blend aminos, juices, ginger, garlic, and spices at medium speed for 2 mins.
  • Drizzle oil into blender to emulsify.
  • Store in airtight container in the refrigerator.

For more dishes – click here to check out our nutrition, fitness, and cooking classes.


Anthony K Sonoran Living

Nourish recipe as demo’ed on ABC15’s Sonoran Living Live by Kirstin Carey, Certified Holistic Nutritionists & Owner of Nourish along with Anthony DiNobile, vegan bodybuilder, and partner at All in Fitness & Wellness.



This recipe is a fabulous way to add protein and Omega 3s to your diet.

Chia Seed Porridge


  • 3t chia seed
  • 1 c nut milk
  • ½ t cinnamon
  • 1 vanilla bean, split and seeded
  • pinch sea salt
  • 1 t honey, maple syrup, or coconut nectar
  • chopped apples, peaches, or pears


  • Gel chia seed in nut milk.  The easiest way is to mix together in glass bowl, cover and let sit 30 minutes to over night at room temperature or in the refrigerator.
  • Add remaining ingredients and enjoy!

For more vegan dishes – click here to check out our nutrition, fitness, and cooking classes. 


by Kirstin Carey, Owner of Nourish, Certified Holistic Nutritionist, & GF since 2007

gluten free symbol

When you are gluten free (or “GF” as the cool kids say), there are things you do, say, or have to endure that the non-gluten free people just wouldn’t understand.

Here’s a list of 17, though I’m sure you have a few of your own you could add to the list.

gluten free symbol

  • You have a fear of new restaurants.
  • You have a fear of restaurants you’ve been to before.
  • You have a fear of BBQs, buffets, and banquets.
  • You mistrust nearly all wait staff and even when the executive chef himself tells you you’re safe, you still aren’t sure.
  • You often use phrases like “cross contamination”, “dedicated kitchen” and “GF safe facility.”
  • You’ve given up on the concept of pizza. I mean really, what’s the point?
  • Even after learning you couldn’t have gluten, you still went through a period where you really believed you could eat gluten “sometimes.” Then cursed yourself later when you were suffering, because you knew better. “Why do I do this to myself?”
  • gluten free symbolYou’ve heard the words, “Oh, there was just a little bit of flour in that. I’m sure you’ll be ok, right?” after eating something that tasted just too good to be gluten free.
  • You’ve had people look at you like you were insane when you tried to explain to them that no, picking out the croutons from the salad or just taking the wheat bun off the burger after the fact just isn’t ok.
  • You have no problems bringing your own food to any event. Even a wedding.
  • You go everywhere just assuming that there will be nothing safe for you to eat.
  • You’ve been given a “vegan meal” or a “Kosher meal” at group events, because the caterer decided that vegan or Kosher must be close enough to gluten free, right?
  • You’ve explained at least 100 times that “Potatoes, corn, and rice are gluten free, but soy sauce, dressings, some lunchmeat, and even some icecream is not gluten free.” Sigh.
  • gluten free symbolYour mother still gets rattled when you come to dinner because she hasn’t quite wrapped her head around how easy it is to make food that doesn’t contain gluten.
  • You’re tired of people saying, “What DO you eat?” or “I could never do that!” or “How do you survive without bread?”
  • You’ve been known to travel with an extra suitcase to bring all your safe food with you.


  • And my ultimate favorite…  “We’ve been eating gluten for 100s of years. You’ll be fine.”


If you have things that should be added to this list, please add them in the comments below.

May you always have something safe and delicious to eat!