Page 72
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There’s something about the aroma of blueberries baking in the oven with a sweet dough surrounding them. You can just smell the juices popping out of the skins and sweetening with the heat. I make a big batch of these muffins and keep them in the freezer for quick breakfasts on the run.

Page 160
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Jicama may seem like a strange ingredient to add to this dish, but it provides a slight crunch similar to that of water chestnuts or bamboo shoots and adds a mildly sweet flavor. Serve this stew over any of the cauliflower rice recipes (pages 218–219).

Page 132
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This flavorful curry caters to those who cannot tolerate nightshade vegetables. If that doesn’t describe you, feel free to add some cayenne pepper. Serve it over Basic Cauli-Rice or Coconut, Cilantro, & Lime Cauli-Rice (page 218).

*For Whole30, omit peas

Page 307
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These gingersnaps have a fabulous spicy ginger taste and a good crisp texture. Instead of using the traditional molasses, as it can be difficult for some people to digest, I caramelize honey and low-glycemic coconut sugar to give these cookies that deep molasses flavor.

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.

Page 304
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Each year, my grandma Marge hosts a cookie exchange, and in past years, her peanut butter buckeyes were always the first thing to be eaten off the plate that I took home. Here, I use sunflower butter to keep these cookies both nut- and legume-free, and the no-bake peanut butter–flavored fudge is rolled into balls and dipped in a homemade chocolate coating that’s free from refined sugar, soy, or dairy. This is one of my favorite holiday treats.

Page 344
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My husband, Ryan, loves this sweet, full-bodied beverage that complements the spice and salt of Thai dishes. Generally made with sweetened condensed milk, half-and-half, and loads of white sugar, this rendition is made with coconut milk and honey for an equally enjoyable but healthy drink. Because this tea mixture is very concentrated once it has steeped so long, it shouldn’t be used alone but is delicious when combined with milk.

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 256
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These cake doughnuts are reminiscent of the old-fashioned variety I used to love. Dense, satisfying, and rich; they also have two crunchy and sweet topping options—maple-bacon or dark chocolate. With each bite, you’ll taste all the flavors of fall: pumpkin, cinnamon, nutmeg, ginger, cardamom, and clove.

Page 152
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Using Dutch-processed cocoa powder makes this nut-free cake rich and full of dark chocolate flavors. It is my favorite cake in the book because it is decadent and moist. I love to keep it simple and frost this cake with vanilla buttercream (page 160), but a double-chocolate cake with quick chocolate frosting (page 163) would be luxurious.

Page 42
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This quiche is sure to impress at your next brunch gathering with its colorful vegetables and briny prosciutto. Its light but full-bodied goodness is encased in a flaky crust made from almond flour, ensuring that the flavors will melt in your mouth like butter.

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 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 150
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While most stroganoff recipes use strips of beef, I grew up eating the ground beef version, probably because it was much cheaper. I remember using a can of cream of mushroom soup and sour cream, but this version is dairy-free and on par with the memories I have of the flavors. My mom always served it over egg noodles or rice. Here, yellow squash ribbons are the vessel for the sauce.

Page 180
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Grilling two tenderloins at once saves time—you can enjoy one for dinner and repurpose the other in meals throughout the week, such as my White Pork Chili (page 90) and Pork Stir-Fry (page 182).