Page 94
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Roasted vegetables and robust browned sausage radiate an incomparable depth of flavor throughout every spoonful of this soup, turning it into a hearty meal that will warm you from the inside out on a cold evening. And, yes, those are grain-free breadsticks! You can find the recipe for them on page 240.

Page 130
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This classic Chinese dish is a favorite among many when ordering take-out, but the fried batter and sugary sauce can be overwhelming. I use tender chunks of chicken thighs and cook them slowly in a slow cooker with a tang y and sweet sauce to give you a meal with the flavor of the original, but without the negative health consequences. Serve over Basic Cauli-Rice (page 118) and create your own fortune!

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This post is sponsored by our friends at ButcherBox

Hello Friends! The best time of the year is quickly approaching us! Thanksgiving is officially 1 month away, so it is time to start planning your holiday menus and I have something very exciting for you today regarding the star of the show – the Thanksgiving Turkey!

During the holiday season, I tend to go to the grocery store a lot more than usual. I find that I forget things, or the stores are often sold out due to high demand. This year, I am using ButcherBox to help minimize trips to the grocery store as well as cutting down on cost. I’m partnering with ButcherBox to give you the best gift of the holiday – a FREE free-range all-natural turkey! Plus, I am sharing my Brined and Roasted Turkey recipe from my Celebrations cookbook that is a massive fan-favorite. Anyone that has the book and has made it says they will never make their thanksgiving turkey any other way.

The greatest news is the waitlist is finally over, so you can sign up for your monthly meat subscription, and take advantage of the free turkey special today! 

ButcherBox- High-Quality Meat To Your Doorstep

You have probably heard me talking about ButcherBox before over on my Instagram, but in case you haven’t heard- ButcherBox is a sustainable meat subscription company that delivers high-quality meat you can trust right to your doorstep. I find it incredibly helpful to be able to order all my meat online and have it delivered to my door from a company I can trust. It helps save me from taking multiple trips to the grocery store, especially during Thanksgiving and the holiday season. It also helps save on costs! On average ButcherBox only costs about $6 per 6 oz serving.

Sourcing

All of ButcherBox meat is carefully sourced and is 100% grass-fed and pasture-raised beef, free-range organic chicken, heritage breed pork, and wild-caught seafood. ButcherBox cares about animals and our planet. They believe in animal welfare as well as supporting local farmers. All of their animals are humanely raised and are never given antibiotics or added growth hormones. 

Convenience and Flexibility 

They give you a variety of box options and flexibility with delivery frequencies to fit your specific needs. You can cancel at any time with no penalty, plus all orders ship free.  The meat is frozen at just the right time to guarantee maximum freshness, and each piece is individually vacuum-packaged. I love that they are individually packed because I can use them as needed rather than all at once and I've never had spoiled or thawed meat when my box arrives on my doorstep.

Amazing deal, don’t miss out! 

From today until November 15th, ButcherBox is giving away 1 free 10-14 lb free-range, all-natural preservative-free Thanksgiving turkey along with your first subscription box! All you have to do is click here, and sign up for your first box. You can get ahead and start ordering your meat for this Holiday season. Or just order some of your favorite meats for your day to day needs! I especially love their heritage pork breakfast sausage and sugar-free bacon, organic whole chickens, and grass-fed Chuck Roasts.

In honor of this amazing deal, I am sharing my Brined and Roasted Turkey Recipe from my cookbook Celebrations below! I hope you all enjoy this upcoming holiday season and your ButcherBox subscriptions! 

Shop This Recipe!

 

Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photography credit: Erin Kunkel © 2016

Page 88
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Here's a soup that can be thrown together in a snap and is full of bold Mexican flavors. The best part is that it simmers in a slow cooker all day, so it's easy and no fuss! When seeded, the poblano peppers are fairly mild, giving the soup just a hint of chili heat and a distinctive smoky flavor.

Page 148
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Meatloaf is made into bite-sized meatballs and topped with a quick homemade ketchup sauce. Serve with Creamy Mashed Root Vegetables (page 214). These meatballs are so versatile and convenient—they can also be used in spaghetti sauce or even substituted for the ground beef in Beef Stroganoff (page 150) for a Swedish meatball–style dinner!

*For Whole30, sub compliant BBQ sauce or Ketchup

Page 152
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Mild peppers are stuffed with a hearty mix of meat and vegetables and smothered and baked in a tangy and smoky chile verde sauce.

Page 56
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A crunchy and mildly sweet cereal that you can enjoy with cold almond milk or sprinkled over fresh yogurt. It is great to have on hand to eat on the go!

Page 83
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Remember the animal crackers packed in a box with a circus scene on the outside? There was a little string attached that you could use to carry the box like a purse, and you had to open some waxy white paper to get to the cookies inside. Those were always a favorite treat of mine growing up. This version, like the original, is mildly sweet and crunchy, and it’s so fun to make at home using cookie cutters of your favorite zoo animals.

Page 187
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It’s so hard to choose just one style of deviled egg, so I’ve given you four of my favorite fillings from which to pick and choose. If you’re feeling really ambitious, make them all and let your shower guests have some variety.

Page 315
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Growing up in Colorado, I spent a lot of time playing out in the snow. Afterward, when I went inside, I would always warm up with a mug of hot cocoa. Those days it was straight from the packet with boiling water, but this dairy-free version uses a mixture of rich dark chocolate and cocoa powder to make a thick drinking chocolate. We drink it every year now while we decorate the house for Christmas, or visit the mountains so Asher can see snow. He prefers his without the peppermint, so I ladle his out before adding it. Top with gooey Marshmallows (page 306), or add coffee to turn this into a peppermint mocha (see Tidbits).

Page 140
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While we often use lettuce wraps in grain-free cuisine, sometimes it is just too flimsy and won’t soak up the juicy sauces that accompany the slow-cooked meat, like with this pulled barbecue chicken. Although there are a lot of ingredients, you will probably have most of them in your pantry, and all you have to do is throw them all in the pot and forget about it—cooking doesn’t get better than this if you ask me!

*For Whole30, omit buns and substitute dates for sweeteners

Page 224
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I can still recall the delicious aromas filling the house when my mom baked a loaf of banana bread. The same heavenly scents now waft out of my kitchen, but from grain-free ingredients. Be sure to use very ripe bananas with a lot of brown spots for the most sweetness, as the recipe calls for only a minimal amount of honey.

Page 280
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This dairy-free rendition of a French vanilla ice cream, made with an egg-yolk custard and fresh vanilla beans, has an unbeatable sumptuous flavor and velvety consistency.

Page 39
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The banana bread recipe in my first cookbook, Against All Grain, is a major fan favorite, but I constantly get requests for a nut-free version. For those of you who have tree-nut allergies, this one’s for you! My family loves the flavor of this loaf so much that I typically don’t add anything to the mix, but some dark chocolate chips or walnuts would be delicious additions.

Page 48
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Like many kids these days, Asher is currently attending a nut-free elementary school, so my previous bread recipes are no longer useful for his packed lunches. This nut-free sandwich bread is one of only three recipes in this book that utilize yeast, an ingredient you don’t see very often in the AAG kitchen (see page 9). It’s not essential, but oh my word, does it deliver an authentic, bready taste.