I can still recall the delicious aromas filling the house when my mom baked a loaf of banana bread. The same heavenly scents now waft out of my kitchen, but from grain-free ingredients. Be sure to use very ripe bananas with a lot of brown spots for the most sweetness, as the recipe calls for only a minimal amount of honey.
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I can still recall the delicious aromas filling the house when my mom baked a loaf of banana bread. The same heavenly scents now waft out of my kitchen, but from grain-free ingredients. Be sure to use very ripe bananas with a lot of brown spots for the most sweetness, as the recipe calls for only a minimal amount of honey.
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 54
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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!
While most stroganoff recipes use strips of beef, I grew up eating the ground beef version, probably because it was much cheaper. I remember using a can of cream of mushroom soup and sour cream, but this version is dairy-free and on par with the memories I have of the flavors. My mom always served it over egg noodles or rice. Here, yellow squash ribbons are the vessel for the sauce.
Page 150
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While most stroganoff recipes use strips of beef, I grew up eating the ground beef version, probably because it was much cheaper. I remember using a can of cream of mushroom soup and sour cream, but this version is dairy-free and on par with the memories I have of the flavors. My mom always served it over egg noodles or rice. Here, yellow squash ribbons are the vessel for the sauce.
This classic Chinese dish is a favorite among many when ordering take-out, but the fried batter and sugary sauce can be overwhelming. I use tender chunks of chicken thighs and cook them slowly in a slow cooker with a tang y and sweet sauce to give you a meal with the flavor of the original, but without the negative health consequences. Serve over Basic Cauli-Rice (page 118) and create your own fortune!
Page 130
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This classic Chinese dish is a favorite among many when ordering take-out, but the fried batter and sugary sauce can be overwhelming. I use tender chunks of chicken thighs and cook them slowly in a slow cooker with a tang y and sweet sauce to give you a meal with the flavor of the original, but without the negative health consequences. Serve over Basic Cauli-Rice (page 118) and create your own fortune!
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.
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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.
These muffins are speckled with crimson cranberries and have a hit of orangey tanginess. They come together in a flash with only a blender or food processor—no mixing bowls!—which makes cleanup a snap as well. A steam bath increases the rise and keeps the almond flour from browning while baking, resulting in a moist and fluffy muffin.
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These muffins are speckled with crimson cranberries and have a hit of orangey tanginess. They come together in a flash with only a blender or food processor—no mixing bowls!—which makes cleanup a snap as well. A steam bath increases the rise and keeps the almond flour from browning while baking, resulting in a moist and fluffy muffin.
Asher devours these little muffins without a clue that they are stuffed with two types of veggies. Naturally sweetened from the fruit and carrots, they taste like a real treat to little ones!
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Asher devours these little muffins without a clue that they are stuffed with two types of veggies. Naturally sweetened from the fruit and carrots, they taste like a real treat to little ones!
I tire of eggs easily and also find that my body cannot tolerate them on a daily basis. One of my favorite breakfasts in the past was a warm bowl of steel-cut oatmeal—rich with nutrients and comforting flavors, but unfortunately not so kind to my digestion. This porridge is reminiscent of my old-time favorite and will give you energ y and a warm start to the day.
Page 50
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I tire of eggs easily and also find that my body cannot tolerate them on a daily basis. One of my favorite breakfasts in the past was a warm bowl of steel-cut oatmeal—rich with nutrients and comforting flavors, but unfortunately not so kind to my digestion. This porridge is reminiscent of my old-time favorite and will give you energ y and a warm start to the day.
`is breakfast combination is the perfect marriage of savory and sweet and provides a tasty alternative for those with egg allergies. Making homemade sausage is quite simple, but you can always purchase sage breakfast sausage.
*For Whole30, omit maple syrup
Page 32
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`is breakfast combination is the perfect marriage of savory and sweet and provides a tasty alternative for those with egg allergies. Making homemade sausage is quite simple, but you can always purchase sage breakfast sausage.
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.
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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.
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 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.
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