Page 56
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A crunchy and mildly sweet cereal that you can enjoy with cold almond milk or sprinkled over fresh yogurt. It is great to have on hand to eat on the go!

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).

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 102
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What is an Easter brunch, or any spring celebration for that matter, without a classic carrot cake? I adore the trio of cinnamon, ginger, and nutmeg in this cake and also love the shredded coconut and raisins. If you use the cream cheese frosting, this cake is also tree nut–free.

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 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.

Page 241
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Thanksgiving just doesn’t feel the same without this creamy casserole, so I have re-created it Against all Grain–style, without the heavy cream, MSG, or gluten. I could eat the mushroom sauce in this dish by the spoonful.

Page 114
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Artichokes are most often served steamed, but grilling gives them a smoky kick, which is perfectly paired with this pungent rémoulade for dipping.

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

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.

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).

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.