This classic Chinese dish is a favorite among many when ordering take-out, but the fried batter and sugary sauce can be overwhelming. I use tender chunks of chicken thighs and cook them slowly in a slow cooker with a tang y and sweet sauce to give you a meal with the flavor of the original, but without the negative health consequences. Serve over Basic Cauli-Rice (page 118) and create your own fortune!
Page 130
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This classic Chinese dish is a favorite among many when ordering take-out, but the fried batter and sugary sauce can be overwhelming. I use tender chunks of chicken thighs and cook them slowly in a slow cooker with a tang y and sweet sauce to give you a meal with the flavor of the original, but without the negative health consequences. Serve over Basic Cauli-Rice (page 118) and create your own fortune!
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
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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!
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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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.
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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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!
This chicken melts in your mouth and smells incredible when you walk in the house after a long day at work or running kids to and from activities. Serve in butter lettuce cups with all of your favorite taco fixings or wrapped in my Crepes (see recipe on page 302).
Page 138
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This chicken melts in your mouth and smells incredible when you walk in the house after a long day at work or running kids to and from activities. Serve in butter lettuce cups with all of your favorite taco fixings or wrapped in my Crepes (see recipe on page 302).
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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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.
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 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
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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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
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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).
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.
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).
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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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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