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 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 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 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 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 117
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Lemon bars are the perfect ending to a spring brunch, and they’re even easy enough for the kids to make as a special Mother’s Day treat. These bars have a nut-free shortbread crust and a tart lemon filling. In place of the powdered sugar that is usually sprinkled on top to balance the sour lemon, I like to top mine with finely shredded unsweetened coconut or fresh berries for a bit of sweetness.

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 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 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.

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 52
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Despite its name, this breakfast hash can be enjoyed year-round, with a couple of substitutions for the vegetables depending on what is in season. Eggs are optional, but the silky yolks really complete the flavor!

Page 146
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Beef tacos are my go-to meal when I’m running short on time or forget to plan dinner. I always keep a jar of my Taco Seasoning
(page 244) in the pantry and a few pounds of grass-fed ground beef in the freezer so I can throw this meal together anytime and get dinner on the table in 30 minutes.