Page 48
Buy Now :

Description

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 39
Buy Now :

Description

The banana bread recipe in my first cookbook, Against All Grain, is a major fan favorite, but I constantly get requests for a nut-free version. For those of you who have tree-nut allergies, this one’s for you! My family loves the flavor of this loaf so much that I typically don’t add anything to the mix, but some dark chocolate chips or walnuts would be delicious additions.

Page 46
Buy Now :

Description

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.

Page 138
Buy Now :

Description

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 268
Buy Now :

Description

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 94
Buy Now :

Description

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

Description

I was flipping through my third cookbook, Celebrations, last week preparing for Father's Day and I came across this recipe. Naturally, it stopped me in my tracks, and I had an instant craving for it! My Celebrations book is great for holidays, but it's also great for seasonal favorites! This cobbler is in the Father's Day chapter, but it's perfect for any summer night!

Did you know that Peach Cobbler was the overwhelming choice when I polled all of my readers about which summer dessert they would want to see most in Celebrations?? Obviously, it's not just me that feels nostalgic about this dessert and summertime.

When I came up with this recipe, I thought about traditional peach cobbler, and that classic buttery taste came to mind. The ingredients are essentially flour, butter, and sugar. Since none of those are regulars in our household, I had to come up with something that could mimic the buttery consistency. The first alternative I could think of is cashew. The creaminess of cashews makes for a perfect base! Just like the original, it gives you the perfect balance of crispy and soft baked topping. Then the hint of lemon pulls all of the flavors together so well with a decadent finish. This recipe is entirely satisfying, and I don't even miss the real thing!

Page 76
Buy Now :

Description

Iceberg lettuce surely doesn’t provide a lot of nutrients, and this may be the simplest of salads, but a crisp wedge with creamy dressing, crispy bacon, and lots of vegetables is Ryan’s favorite steak-house salad. Blue cheese dressing typically accompanies this classic dish, but it contains dairy and often wheat from the cheese, so I use my dairy-free herb ranch dressing here. See my note below about how to transform this dressing into a creamy blue cheese version, if you are not keeping dairy-free.

Page 160
Buy Now :

Description

A lot of Paleo versions of buttercream are bland and must be refrigerated to hold a firm texture. I created this one to be egg-free, and it’s beautifully creamy and firm from the gelatin that is used, even at room temperature.

Page 175
Buy Now :

Description

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 170
Buy Now :

Description

A chuck roast is one of the less expensive types of roasts, but you would never know it after it has cooked in a tomato broth all day long. The meat shreds easily and melts in your mouth. Bonus: This is made in a slow cooker, so you can start it in the morning and have dinner ready by 6 p.m.!

Page 237
Buy Now :

Description

Mashed cauliflower is such a great, low-carb stand-in for mashed potatoes. I roast garlic and puree it with the cauliflower to give it a smooth but robust flavor.

Page 148
Buy Now :

Description

Pad See Ew is a Thai dish featuring wide, flat rice noodles in a light brown sauce with broccolini, carrots, and a scrambled egg. It’s sort of like Chinese fried rice, but with noodles. I use a vegetable peeler to make very thin ribbon noodles from carrots and then sauté them with the other ingredients until they are soft and flavorful.

Page 71
Buy Now :

Description

A staple of Greek cuisine, gyro meat is usually slow-cooked on a vertical rotisserie and served in a flatbread-like pita. Sadly, the meat itself often has wheat flour added to it, not to mention the pita. Not one to settle for missing out on this traditional favorite, I used leftover cooked chicken tossed in its own seasonings to help this wrap come together quickly. Stuffed with fresh veggies and finished with a cool and tangy cucumber yogurt sauce, this fresh take on the classic will leave you wanting for nothing.