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.

Page 312
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My mom and grandma used to make fudge every year at Christmastime to give away as gifts or take to all of the holiday cookie exchanges. As I started to think about how to re-create that memory and a new recipe, I asked my mom if she had a copy of the recipe my grandma used. Turns out it was the one from the back of the marshmallow fluff jar! Instead of going through the trouble of making homemade marshmallows, then turning them into fudge, I came up with a simple recipe of just eight ingredients. Its flavor and texture are similar to the fudge I remembered. There’s no candy thermometer required, and it only uses one pot.

Page 108
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Party mix is a tradition in many American homes. We didn’t often make our own growing up, but I do remember fishing through the store-bought bags for my favorite component—the thin and crunchy rye bread toasts. I think I favored them because they had the biggest salty and spicy punch. Most mixes involve breadsticks, pretzels, rice cereal, or other grain-based snacks, so for my version, I swapped in some crunchy plantain chips, nuts, and seeds instead. You can use olive oil if you have a dairy allergy, but ghee gives this mix the traditional buttery flavor in an easily digestible manner.

Page 272
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Serve this smooth and creamy coffee beverage with the flavors of gingerbread blended inside for a festive morning treat. Grind up some Gingersnaps (page 314) to rim the mug, if desired.

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.

Page 134
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My dad has always favored creamy Alfredo sauce over red sauce, so I created this dish with him in mind. I add prosciutto to the sauce to make it rich and flavorful and serve it with a Cajun spiced grilled chicken breast on the side.

Page 124
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My husband, Ryan’s, favorite dinner is a rack of fork-tender ribs from a local restaurant where we have been celebrating his birthdays since high school. So I make him homemade ribs each year for Father’s Day. Barbecued ribs are typically cooked slowly in a smoker, but these ribs are tender and flavorful from slow cooking in the oven, and they can be finished either on the grill for a smoky crust or put under the broiler for ease. I’ve included our favorite barbecue sauce, or check out the Tidbits below for a super simple and quick sauce.

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 140
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Casseroles are a little tricky when it comes to Paleo because cheeses and the standard canned and creamy soups cannot be used for binding and moisture. I use a cashew sauce in this dish that is reminiscent of all the flavors of casseroles I remember growing up, making this a true comfort food.

Page 88
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Here's a soup that can be thrown together in a snap and is full of bold Mexican flavors. The best part is that it simmers in a slow cooker all day, so it's easy and no fuss! When seeded, the poblano peppers are fairly mild, giving the soup just a hint of chili heat and a distinctive smoky flavor.

Page 94
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Roasted vegetables and robust browned sausage radiate an incomparable depth of flavor throughout every spoonful of this soup, turning it into a hearty meal that will warm you from the inside out on a cold evening. And, yes, those are grain-free breadsticks! You can find the recipe for them on page 240.

Page 175
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Ryan always speaks so fondly of his Grandmother Betty’s, aka Nanny’s, beef stew and mashed potatoes that I wanted to create a version our family could enjoy. The original recipe calls for Worcestershire sauce, which often contains wheat and sugar. I use a mix of coconut aminos and fish sauce to mimic that briny taste. My kids love anything that is slow-cooked and fork-tender, and they seem to love this stew just as much as their dad does. Nanny always said the secret to good slow-cooked meat is to brown the meat really well first. Don’t skip the browning, even if you do this in a slow cooker or electric pressure cooker.

Page 144
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Short ribs are one of my favorite cuts of meat, and anything slathered in my smoky Barbecue Sauce (page 250) instantly becomes a favorite, so this dish was destined to be winner. With all the work being done in a slow cooker, your stovetop and time are free to make Creamy Mashed Root Vegetables (page 214) to soak up all the delicious sauce, and a side of crisp Green Beans Almondine (page 212).

*For Whole30, sub compliant BBQ sauce

Page 84
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Minestrone is a classic, hearty Italian soup that is usually full of vegetables and sometimes meat. While it is known for including beans or pasta, this version omits the legumes and grains and makes up the difference in flavor with added veggies!

Page 342
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I often hear that one of the hardest things for people to give up when they transition to Paleo is their morning coffee with flavored creamers. So I created a homemade coffee creamer without hydrogenated oils or high-fructose corn syrup to help all those people make a sweet and easy transition.