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 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 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 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 308
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My grandma has been making batches of her mom’s biscotti recipes to give as gifts ever since I can remember. Sometimes she even dips one end in a little melted chocolate for an extra-special treat. Biscotti is one of the most requested recipe makeovers from my readers, so I asked my grandma for her recipe to re-create, and finally created a cookie that I am pleased to share with all of you.

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 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 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 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 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 184
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This spicy dish of marinated steak and sautéed vegetables over tender zucchini noodles is one of our all-time favorite entrées!

Page 236
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Zucchini gives this quick bread incredible moistness. The sweet hints from the zucchini and banana plus the subtle spice from the cinnamon and nutmeg make this snacking bread utterly irresistible!

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 54
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Breakfast burritos are a great way to use up leftovers in the fridge, so don’t feel like you have to use the exact ingredients listed below. Have fun and swap out the vegetables for what you have on hand, or add some greens to the mix, too. If you don’t have leftover taco meat, cooked chorizo or breakfast sausage will work just as well. Because these burritos take a little extra prep time, I make a big batch and freeze them to provide quick, on-the-go breakfasts throughout the month.

Page 182
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Tender flank steak is seasoned with Mexican flavors and served atop a bed of crispy lettuce, grilled peppers and onions, guacamole, and salsa.