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    106 Recipes

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    This pineapple dressing is one of my favorite and best salad dressings I have created. It’s very refreshing and goes well with any green salad. I used pineapple white balsamic vinegar. Please visit my blog, for more healthy, gluten-free, pesco-vegetarian recipes.

    Recipe #499491

    This is such a nutrient-dense food, packed with omega-3, protein, vitamins and minerals! I made this as a main dish, but it can also be served as a side dish or for brunch. Add a green salad and you can have a very healthy supper! Please visit my blog, for more gluten-free, low-GI recipes.

    Recipe #499225

    Kheer is my favorite Indian dessert, but it’s not a good choice for those of us who are lactose intolerant or vegan, so I created a vegan version of Kheer. It requires no cooking! If you are watching blood sugar levels, please omit raisins and use a low-GI sweetener such as coconut nectar or stevia to sweeten the pudding. Please visit my blog, for more healthy gluten-free recipes.

    Recipe #499095

    This is a super easy brunch dish that doesn’t require a lot of cooking. It’s versatile and you can use various vegetables and herbs you have. For example, instead of the vegetables I used, you can also use white mushrooms, green peas, green onions, green peppers, red peppers, broccoli, spinach, asparagus, sweet potatoes/yams, pumpkin, summer squash, seaweed, beans, tofu, shrimp, scallops, salmon, tuna, chicken (if you eat these animal products), etc. I made roasted pepper sauce to accompany this dish, but if you don’t want to take the extra steps to make the sauce, thousand island or ranch dressing or ketchup would also work. I like to eat it on top of a green salad, but this is optional. For more healthy gluten-free recipes, please visit my blog:

    Recipe #498929

    Super quick vegan scrambled tofu packed with protein. Takes only a few minutes to make! You can use any vegetables you have, such as carrot, different types of mushrooms, peppers, and onion. For tofu, I used organic sprouted tofu for better digestability. Please visit my blog, for more healthy gluten-free, pesco-vegetarian recipes.

    Recipe #498554

    I was inspired by the delicious salad with strawberry balsamic dressing that my favorite local pizza restaurant serves. Feel free to make changes to your liking. For example, you could use apples instead of strawberries, a different kind of cheese instead of goat cheese, or add blueberries. You can use 4 Tbsp of olive oil instead of the olive oil/flax oil combination, but the dressing solidifies if you store it in the refrigerator. For more gluten-free, healthy recipes, please visit my blog,

    Recipe #498344

    This is a super easy Japanese dish. “Don” is an abbreviation of “Donburi” and means a bowl of rice with food on top. Shiitake mushrooms lower cholesterol and prevent high blood pressure and cancer. To make it healthy, I suggest using cooked quinoa or brown rice instead of white rice. For more healthy gluten-free recipes, please visit my blog at

    Recipe #498040

    This is a vegetarian version of Chinese hot and sour soup. It warms you up on a cold day! For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog,

    Recipe #497563

    My favorite local restaurant for brunch serves delicious salmon croquettes on a bed of greens and I wanted to create a gluten-free version of this dish. Please visit my blog,, for more healthy gluten-free recipes.

    Recipe #497055

    This is a very light, low-calorie, low-GI dish that is perfect for a weeknight supper. I suggest going to an Asian market to buy mushrooms. They have many different varieties and the prices are much less than those at regular grocery stores. For more healthy gluten-free recipes, please visit my blog,

    Recipe #496696

    I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog,

    Recipe #496459

    Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog,

    Recipe #495793

    Quinoa is a great protein and fiber source and contains a lot of beneficial vitamins and minerals. It is gluten-free and its glycemic index is much lower than brown rice. Please check my blog,, for more healthy gluten-free recipes.

    Recipe #495568

    This is a very simple Chinese dish that doesn't require many ingredients. You can add other vegetables such as mushrooms and bamboo shoots as well. I suggest serving this dish with cooked quinoa or brown rice. Please also visit my blog,, for more gluten-free, healthy recipes.

    Recipe #495371

    This simple salad is very refreshing and looks very pretty. The pink color of the dressing makes it a perfect salad for a Valentine’s Day dinner. If you are not vegan, I think adding some shaved Parmesan cheese on top goes very well with this salad. Please also visit my blog,, for more gluten-free pesco-vegetarian recipes.

    Recipe #494973

    I was determined to come up with a recipe for gluten/soy/dairy/egg/white sugar-free chocolate cheesecake and post it before Valentine's Day. I must say I am quite pleased with this one.

    Recipe #494788

    From a local organic grocery store.

    Recipe #284709

    Adopted from the What's Cooking Vegetarian book.

    Recipe #278761

    Adopted from The New Now and Zen Epicure cookbook. You can add more miso, tomato paste, tahini to your taste.

    Recipe #278658

    Adopted from the food section of our local newspaper

    Recipe #277412

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