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 160
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Description
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).
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 132
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Description
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).
Besides greatly cutting down on dairy, one of the biggest modifications I made when switching from the Specific Carbohydrate Diet to a more Paleo-style diet was eliminating all legumes. Even when soaked and cooked properly, beans always did a number on my digestion. So this chili is made the classic way—all meat, no fillers. I prefer to make chili with dried spices from my pantry, so I can make it practically whenever I want to.
Page 96
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Description
Besides greatly cutting down on dairy, one of the biggest modifications I made when switching from the Specific Carbohydrate Diet to a more Paleo-style diet was eliminating all legumes. Even when soaked and cooked properly, beans always did a number on my digestion. So this chili is made the classic way—all meat, no fillers. I prefer to make chili with dried spices from my pantry, so I can make it practically whenever I want to.
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 316
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Description
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.
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 50
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Description
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.
The aromas and flavors of homemade applesauce far surpass those of store-bought, which, besides not being able to waft heavenly smells, often contain added sugars and preservatives. The scent of sweet apples and cinnamon will perfume your entire home as this sauce simmers away in the slow cooker all day.
Page 208
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Description
The aromas and flavors of homemade applesauce far surpass those of store-bought, which, besides not being able to waft heavenly smells, often contain added sugars and preservatives. The scent of sweet apples and cinnamon will perfume your entire home as this sauce simmers away in the slow cooker all day.
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 184
Buy Now :
Description
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!
This Cuban favorite is made of tender shredded beef that cooks slowly all day in a slightly tangy and spicy tomato sauce. Serve over a bed of salad greens, with Pan-Fried Plantains or Coconut, Cilantro, & Lime Cauli-Rice (page 218), or simply on its own!
Page 158
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Description
This Cuban favorite is made of tender shredded beef that cooks slowly all day in a slightly tangy and spicy tomato sauce. Serve over a bed of salad greens, with Pan-Fried Plantains or Coconut, Cilantro, & Lime Cauli-Rice (page 218), or simply on its own!
The word arrabbiata translates to “angry” in Italian and is the name of a popular pasta dish in a spicy red sauce. I personally am not a huge lover of chili heat, but my husband is, so this one is for his tastes and for all of you who love a little kick in your food! To cut the spice level, use mild sausage and reduce the crushed red pepper.
Page 156
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Description
The word arrabbiata translates to “angry” in Italian and is the name of a popular pasta dish in a spicy red sauce. I personally am not a huge lover of chili heat, but my husband is, so this one is for his tastes and for all of you who love a little kick in your food! To cut the spice level, use mild sausage and reduce the crushed red pepper.
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 316
Buy Now :
Description
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.
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 50
Buy Now :
Description
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.
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 160
Buy Now :
Description
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).
The aromas and flavors of homemade applesauce far surpass those of store-bought, which, besides not being able to waft heavenly smells, often contain added sugars and preservatives. The scent of sweet apples and cinnamon will perfume your entire home as this sauce simmers away in the slow cooker all day.
Page 208
Buy Now :
Description
The aromas and flavors of homemade applesauce far surpass those of store-bought, which, besides not being able to waft heavenly smells, often contain added sugars and preservatives. The scent of sweet apples and cinnamon will perfume your entire home as this sauce simmers away in the slow cooker all day.
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 184
Buy Now :
Description
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!
This Cuban favorite is made of tender shredded beef that cooks slowly all day in a slightly tangy and spicy tomato sauce. Serve over a bed of salad greens, with Pan-Fried Plantains or Coconut, Cilantro, & Lime Cauli-Rice (page 218), or simply on its own!
Page 158
Buy Now :
Description
This Cuban favorite is made of tender shredded beef that cooks slowly all day in a slightly tangy and spicy tomato sauce. Serve over a bed of salad greens, with Pan-Fried Plantains or Coconut, Cilantro, & Lime Cauli-Rice (page 218), or simply on its own!
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