Grilling two tenderloins at once saves time—you can enjoy one for dinner and repurpose the other in meals throughout the week, such as my White Pork Chili (page 90) and Pork Stir-Fry (page 182).
Page 180
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Grilling two tenderloins at once saves time—you can enjoy one for dinner and repurpose the other in meals throughout the week, such as my White Pork Chili (page 90) and Pork Stir-Fry (page 182).
Store-bought granola bars almost always contain oats or nuts. Using a combination of seeds and coconut, these bars are both grain- and nut-free. The chocolate chips are a favorite for both me and my kids, but you could also use raisins or any other dried fruit.
Page 101
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Description
Store-bought granola bars almost always contain oats or nuts. Using a combination of seeds and coconut, these bars are both grain- and nut-free. The chocolate chips are a favorite for both me and my kids, but you could also use raisins or any other dried fruit.
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).
I could eat these sweet potatoes for breakfast, lunch, and dinner, and I'm known for picking at them right from the tray before they even hit the table.
Page 222
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I could eat these sweet potatoes for breakfast, lunch, and dinner, and I'm known for picking at them right from the tray before they even hit the table.
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 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.
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
I don’t cook lamb that often, and Easter is one of the few special times in the year when we enjoy it. This leg of lamb has a beautiful bouquet of lavender and rosemary and can be served with a fragrant spiced shallot jam. My favorite part though, is the crispy browned sweet potatoes and parsnips that have cooked slowly in the juices of the lamb.
Page 97
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I don’t cook lamb that often, and Easter is one of the few special times in the year when we enjoy it. This leg of lamb has a beautiful bouquet of lavender and rosemary and can be served with a fragrant spiced shallot jam. My favorite part though, is the crispy browned sweet potatoes and parsnips that have cooked slowly in the juices of the lamb.
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).
I love a good pizza, but sometimes making the crust from scratch is too time-consuming. This simple pasta combines all my favorite pizza flavors in a one-pot meal. I love to throw kale or other power greens into this dish, where they are concealed from my son, Asher, by the delicious pepperoni and sauce.
Page 168
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I love a good pizza, but sometimes making the crust from scratch is too time-consuming. This simple pasta combines all my favorite pizza flavors in a one-pot meal. I love to throw kale or other power greens into this dish, where they are concealed from my son, Asher, by the delicious pepperoni and sauce.
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