Page 250
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Every body is unique, but it is thankfully fairly uncommon for people with nut allergies to experience symptoms from consuming coconut products. Playing off the intense cinnamon flavor of snickerdoodles, these tree nut-free cupcakes are made with coconut flour, speckled with cinnamon, and topped with a marshmallow-like frosting.

Page 312
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My mom and grandma used to make fudge every year at Christmastime to give away as gifts or take to all of the holiday cookie exchanges. As I started to think about how to re-create that memory and a new recipe, I asked my mom if she had a copy of the recipe my grandma used. Turns out it was the one from the back of the marshmallow fluff jar! Instead of going through the trouble of making homemade marshmallows, then turning them into fudge, I came up with a simple recipe of just eight ingredients. Its flavor and texture are similar to the fudge I remembered. There’s no candy thermometer required, and it only uses one pot.

Page 82
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This colorful dish marries seasoned meatballs and greens to make a hearty and comforting soup.

Page 154
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Whole sheep, fire pits, and holes in the ground are not an option for us, so I use a slow cooker and a beef center shoulder roast for my barbacoa. This version is so easy to make and tastes incredible on my Wraps (page 262) or thrown on top of a big taco salad.

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 114
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This salad is refreshing and colorful, with wild salmon fillets topping a bowl of bright leafy spinach and tart strawberries. I think every salad needs a crunchy component, so thinly sliced almonds and red onions are added just before it is tossed with the poppy seed dressing.

Page 114
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Artichokes are most often served steamed, but grilling gives them a smoky kick, which is perfectly paired with this pungent rémoulade for dipping.

Page 164
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Tomatoes are a plump and juicy vessel for a savory blend of sausage, sautéed vegetables, and aromatic herbs. While the vibrant and uniquely shaped heirloom tomato presents strikingly in this recipe, these stuffed tomatoes can be made all year round using a beefsteak or another large variety.

Page 234
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My husband’s favorite treat with his coffee is a slice of glazed lemon pound cake. I’ve always enjoyed the pleasant flavor of lemon in cakes and the slight sweet crunch of poppy seeds, so I set out to recreate his favorite treat. The lemon glaze complements the rich, moist flavor of this delicate cake.

Page 324
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Homemade fruit preserves simply burst with way more flavor than their store-bought counterparts. This recipe does not use added pectin as most jam recipes do, so it is all natural and only lightly sweetened to enhance the already sweet fruit.

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.

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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 340

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Rich and creamy, this dairy-free hot chocolate warms both the body and soul on a chilly day.

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).