Page 117
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Lemon bars are the perfect ending to a spring brunch, and they’re even easy enough for the kids to make as a special Mother’s Day treat. These bars have a nut-free shortbread crust and a tart lemon filling. In place of the powdered sugar that is usually sprinkled on top to balance the sour lemon, I like to top mine with finely shredded unsweetened coconut or fresh berries for a bit of sweetness.

Page 64
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There’s nothing better than a fluffy loaf of rich pumpkin bread with all the flavors of the fall and winter seasons! I worked diligently to create this loaf especially for those who are sensitive to nuts and coconut, and it has been a longtime favorite on my blog ever since. See my blog, againstallgrain.com, for an SCD-friendly version.

Page 146
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Roasted chicken is a basic dish that every home cook should master. It can be the centerpiece for a quiet family gathering or an elegant dinner party. It also provides superb leftovers for soups or sandwiches. Use the bones and giblets to make stock so you don’t waste a single bit of the bird.

Page 254
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I frequently receive requests for a brownie recipe, and while brownies are one of my favorite desserts (especially hot with vanilla coconut milk ice cream!), I was never able to create one that rivaled the wheat-flour version. But I knew I had to master a brownie recipe for this book, and to satisfy all those requests, so here it is, roughly 20 tries later. These deep-chocolaty squares are perfect as solo indulgences, but feel free to turn them into the base of an ice cream sundae!

Page 36
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These fluffy waffles are a special weekend treat for us. The first time I made them, my husband Ryan exclaimed that they were the closest things to the real deal I had ever created. They have been a staple in our house for a couple of years, and he would never let it be any other way!

Page 222
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Coffee cakes are a lovely and simple treat to bring to brunch gatherings, and those with tree-nut allergies should not have to miss out. This cinnamon and raisin swirled cake is made with coconut flour and is moist and delicious!

Page 242
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Lettuce-wrapped burgers and other sandwiches are wonderful when you want a lighter meal, but there are just certain times when you want to be able to pick up your sandwich and feel the heft of it.

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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).

Page 298
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This grain-free version of one of my favorite seasonal pastimes makes it possible for anyone with allergies to enjoy baking, decorating, and eating his or her own homemade gingerbread house. Asher is obsessed with gingerbread making, and by the end of the season, we usually have a whole gingerbread village on the bookshelf! Download the gingerbread house templates at celebrationscookbook.com/gingerbread-house to start your own village.

Page 316
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While commercial chicken broths and stocks are convenient, some of their ingredients aren’t necessarily convenient to your health. Homemade stocks incorporate healing elements like gelatin, which are generally lost when food is processed. I make my broth with a whole chicken so that the flavor from both the bones and the meat seeps into the broth. Make a large batch and freeze it in pints or quarts so you have some on hand whenever you need it.

Page 198
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The classic kids’ comfort food is now grain-free! Homemade broth contains healing elements essential for any little body recovering from a bug. Asher loves to slurp these “zoodles” up through his lips and picks out all the tender and flavorful chicken pieces.

Page 122
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An exceptional mashed potato substitute when you’re looking to cut down on starches, mashed cauliflower will complement all of your favorite comfort-food dishes without leaving you feeling heavy—or guilty—afterward. When roasted, garlic becomes smooth and buttery. I love to add it to my mash for extra flavor and richness.

Page 290
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This layer cake uses all of my favorite flavors—gingerbread, dark chocolate, tart cranberries—and makes an impressive ending to a Christmas dinner.