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.
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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.
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!
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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!
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 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.
Asher devours these little muffins without a clue that they are stuffed with two types of veggies. Naturally sweetened from the fruit and carrots, they taste like a real treat to little ones!
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Asher devours these little muffins without a clue that they are stuffed with two types of veggies. Naturally sweetened from the fruit and carrots, they taste like a real treat to little ones!
Dairy-free yogurts are readily available at most grocery stores, but they often contain unwelcome additives. Using a dehydrator or yogurt machine is a simple way to make coconut milk yogurt at home with ease and totally control what goes into it. We love ours with fresh berries and granola (page 58). You can use this as a base for anything that calls for yogurt, whether frozen yogurt or savory dips.
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Dairy-free yogurts are readily available at most grocery stores, but they often contain unwelcome additives. Using a dehydrator or yogurt machine is a simple way to make coconut milk yogurt at home with ease and totally control what goes into it. We love ours with fresh berries and granola (page 58). You can use this as a base for anything that calls for yogurt, whether frozen yogurt or savory dips.
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 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.
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.
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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.
This velvety coconut-lime cauli-rice is spectacular with tropical dishes like Macadamia-Coconut Crusted Ono with Mango Coulis (page 152) or as the base of a burrito bowl.
*For Whole30, omit honey
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This velvety coconut-lime cauli-rice is spectacular with tropical dishes like Macadamia-Coconut Crusted Ono with Mango Coulis (page 152) or as the base of a burrito bowl.
Shaved Brussels Sprouts with Bacon, Leeks, and Pomegranate Seeds
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Shaving Brussels sprouts makes them tender and lends a great texture to a dish. I like to combine them with bacon, leeks, and pomegranate seeds for a savory side dish that surprises with its pop of tang.
Page 120
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Shaving Brussels sprouts makes them tender and lends a great texture to a dish. I like to combine them with bacon, leeks, and pomegranate seeds for a savory side dish that surprises with its pop of tang.
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.
I rate a Thai restaurant based on its tom kha gai. If it doesn’t meet my expectations, I know it’s not worth ordering anything else on the menu. This soup is my favorite way to start out a Thai meal, but it can also serve as a substantial and soul-warming lunch. A traditional soup in Thai cuisine, this dish combines the flavors of coconut, lime, lemongrass, and ginger, and moderate heat from Thai chilies. If you can’t find the ingredients fresh in your grocery store or local Asian market, they can all be conveniently found dried in jars lining the Asian food aisles at most supermarkets.
Page 98
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I rate a Thai restaurant based on its tom kha gai. If it doesn’t meet my expectations, I know it’s not worth ordering anything else on the menu. This soup is my favorite way to start out a Thai meal, but it can also serve as a substantial and soul-warming lunch. A traditional soup in Thai cuisine, this dish combines the flavors of coconut, lime, lemongrass, and ginger, and moderate heat from Thai chilies. If you can’t find the ingredients fresh in your grocery store or local Asian market, they can all be conveniently found dried in jars lining the Asian food aisles at most supermarkets.
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).
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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).
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.
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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.
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 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.
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