Page 212
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These nut-free crackers are incredibly versatile. They make the perfect sandwich for ice cream or can be spread with sunflower seed butter and raisins for a satisfying snack. Follow the recipe and cut into rectangles or create fun shapes with your favorite cookie cutters.

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 50
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The meatballs you are probably used to having on game days contain bread crumbs and include white sugar or high-fructose corn syrup in the sauce. This grain-free version uses almond meal or coconut flour to bind the meatballs and natural sweeteners to flavor the sauce. Keep the meatballs warm in a slow cooker throughout the day so your guests can enjoy them until the game ends.

Page 92
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I first made this salad on a whim when I had a lot of ingredients to use up. It quickly became a family favorite and is the first salad my husband requests. I think it’s the bacon and sweet roasted beets that won him over.

Page 288
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Drizzle this sauce over ice cream, yogurt, or brownies for a decadent delight without processed sugar or dairy.

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I was flipping through my third cookbook, Celebrations, last week preparing for Father's Day and I came across this recipe. Naturally, it stopped me in my tracks, and I had an instant craving for it! My Celebrations book is great for holidays, but it's also great for seasonal favorites! This cobbler is in the Father's Day chapter, but it's perfect for any summer night!

Did you know that Peach Cobbler was the overwhelming choice when I polled all of my readers about which summer dessert they would want to see most in Celebrations?? Obviously, it's not just me that feels nostalgic about this dessert and summertime.

When I came up with this recipe, I thought about traditional peach cobbler, and that classic buttery taste came to mind. The ingredients are essentially flour, butter, and sugar. Since none of those are regulars in our household, I had to come up with something that could mimic the buttery consistency. The first alternative I could think of is cashew. The creaminess of cashews makes for a perfect base! Just like the original, it gives you the perfect balance of crispy and soft baked topping. Then the hint of lemon pulls all of the flavors together so well with a decadent finish. This recipe is entirely satisfying, and I don't even miss the real thing!

Page 346
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One of my favorite things to do with my sister is get a chai latte and walk around our outdoor mall when the weather is brisk. We bundle up and warm our bodies with the comforting spices of chai and reminisce. We’ve always called it “Christmas in a cup,” because no matter what time of the year it is, chai wafts the scents of the holiday season into the air.

Page 131
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Warm cornbread with butter and raw, creamy honey was always one of my favorite treats to eat during summer barbecues, or during the colder months with a bowl of chili. After realizing that corn caused me extreme bloating and discomfort, I came up with this recipe to replace the old version I used to love.

Page 147
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Kids love to eat things on skewers, plus skewers are great for parties because they keep little hands from touching all of the other food before choosing the one they want. And by eliminating utensils, you make it easier to clean up.

Page 35
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You can serve this warm and creamy dip as an hors d’oeuvres for any occasion, but I’ve found it is always appreciated at a cocktail party. A creamy cashew sauce takes the place of cream cheese or grated cheese in this dish. Instead of a traditional baguette, make this a lot healthier by serving it with fresh raw vegetables, toasted grain-free blender bread (page 324), or store-bought sweet potato or taro chips.

Page 74
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These sandwiches use two other recipes—my Biscuits (page 56) and homemade breakfast sausage (page 52)—to create a breakfast that can be frozen and defrosted when you are on the run and need something quick! Once the base sandwich is made, you can dress it up with any of the optional condiments.

Page 198
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Wild salmon fillets are roasted and then topped with a creamy dill and garlic sauce for a light and nourishing meal that takes no time at all. A lemony side of Green Beans Almondine (page 212) complements this dish nicely.

Page 184
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A pork shoulder cooks slowly in a slow cooker to produce extremely tender and flavorful shredded meat. Serve it with Catalan-Style Spinach (page 226) and the flavorful carrots that cook alongside the meat. Save the leftover pork to use in one of the “stretch it” recipes below, or serve it over salads throughout the week!

*For Whole30, sub broth for wine

Page 46
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Dairy-free yogurts are readily available at most grocery stores, but they often contain unwelcome additives. Using a dehydrator or yogurt machine is a simple way to make coconut milk yogurt at home with ease and totally control what goes into it. We love ours with fresh berries and granola (page 58). You can use this as a base for anything that calls for yogurt, whether frozen yogurt or savory dips.

Page 68
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This tangy barbecue chicken salad and power slaw is packed with protein and fiber. I use precooked chicken so I can assemble this salad before heading to bed, or make it quickly in the morning before running out the door. You can speed things up even more by using a store-bought rotisserie chicken and paleo-friendly barbecue sauce. These fillings can also work well in an AAGwich-style lettuce wrap (see page 57).