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.

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 246
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Sweet sausage, crisp apple, and fresh herbs make this stuffing special. I do not bake this stuffing in the bird for two reasons: the brined bird will make it too salty and grain-free breads tend to get too soggy. Bake two loaves of my blender bread or use your favorite store-bought gluten-free bread in this recipe.

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 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 39
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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 224
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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.

Page 308
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My grandma has been making batches of her mom’s biscotti recipes to give as gifts ever since I can remember. Sometimes she even dips one end in a little melted chocolate for an extra-special treat. Biscotti is one of the most requested recipe makeovers from my readers, so I asked my grandma for her recipe to re-create, and finally created a cookie that I am pleased to share with all of you.

Page 94
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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.

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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
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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 122
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An exceptional mashed potato substitute when you’re looking to cut down on starches, mashed cauliflower will complement all of your favorite comfort-food dishes without leaving you feeling heavy—or guilty—afterward. When roasted, garlic becomes smooth and buttery. I love to add it to my mash for extra flavor and richness.

Page 160
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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 35
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You can serve this warm and creamy dip as an hors d’oeuvres for any occasion, but I’ve found it is always appreciated at a cocktail party. A creamy cashew sauce takes the place of cream cheese or grated cheese in this dish. Instead of a traditional baguette, make this a lot healthier by serving it with fresh raw vegetables, toasted grain-free blender bread (page 324), or store-bought sweet potato or taro chips.

Page 80
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I don’t know about you, but Mexican food just doesn’t taste as good to me without something crunchy to dip in salsa or guacamole, so I recreated a tortilla chip with almond flour. Make sure to roll the dough very thin to achieve the right crunch. Serve the chips with any of the salsas or the guacamole on page 333.