Page 148
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Pad See Ew is a Thai dish featuring wide, flat rice noodles in a light brown sauce with broccolini, carrots, and a scrambled egg. It’s sort of like Chinese fried rice, but with noodles. I use a vegetable peeler to make very thin ribbon noodles from carrots and then sauté them with the other ingredients until they are soft and flavorful.

Page 268
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I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.

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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 232
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I will never forget going to the UK with my parents and husband, Ryan, years ago. In southern England, my mom was relentless in seeking out the cutest tearooms and indulging in the scones, clotted cream, and lemon curd in every establishment. I must have eaten dozens of scones in just a few days! I’d be lying if I said I didn’t utterly enjoy those dainty little biscuits, which is why I wanted to recreate a grain-free version we could savor together back home. These traditionally round pastries are mildly sweet and don’t make you feel guilty the way the ginormous frosted ones that often beckon from coffee shop counters in the States do.

Page 138
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Every summer, I try to find new ways to use the abundance of squash we grow in our backyard garden. It’s pretty amazing how just a couple of dollars’ worth of seeds can produce dozens and dozens of squash! My family never tires of this simple but flavorful dish of spiralized squash noodles. I toss the noodles in a bright pesto sauce and top them with blistered cherry tomatoes, which makes this dish wonderfully juicy and sweet.

Page 40
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My first job was at a bagel shop, and the smell of a good yeast dough still makes my mouth water. There are many paleo re-creations of bagel recipes out there, but most of them leave out the yeast and wind up tasting like dense muffins to me. I hunted around the back corners of my pantry to find a little packet of active dry yeast to try in this recipe. The yeast was the missing link and is what gives these bagels an authentic taste. My dairy-free Ricotta Cheese (page 316) tastes great smeared across these, or pick up a tub of Kite Hill dairy-free cream cheese at your grocery store.

Page 68
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These fluffy heart-shaped pancake skewers are sure to win the hearts of your little ones, plus they are fun for dipping. Pick up lollipop sticks at any craft or party store, or use bamboo meat skewers cut in half.

Page 68
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This is the same batter recipe that was used for the waffles on the previous page, but these instructions are for tried-and-true pancake lovers or those who do not own a waffle iron. The same batter produces both fluffy pancakes and waffles, without alterations.

Page 312
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My family loves to pile this crust high with fresh toppings on Friday nights. I often make individual-size crusts so we can each personalize our own!

Page 118
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Cauliflower is the chameleon of vegetables—it can easily replace many of the starchy vegetables in the dishes you used to adore so you don’t have to miss them. With my love for Asian food, the elimination of rice left a big, black hole on my plate and nothing to soak up the velvety, spice-laden sauces. “Riced” cauliflower is a magnificent grain-free substitute and can be served with anything from Thai to Indian cuisines.

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 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.