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.
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 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.
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!
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!
This is the same batter recipe that was used for the waffles on the previous page, but these instructions are for tried-and-true pancake lovers or those who do not own a waffle iron. The same batter produces both fluffy pancakes and waffles, without alterations.
Page 68
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This is the same batter recipe that was used for the waffles on the previous page, but these instructions are for tried-and-true pancake lovers or those who do not own a waffle iron. The same batter produces both fluffy pancakes and waffles, without alterations.
When I polled all of my readers about which summer dessert they would want to see most in this book, it came as no surprise that a peach cobbler was the overwhelming choice. Cobblers of any sort just scream summer to me, so creating a cobbler recipe has long been on my short list. I love the subtle flavor of the cashew in this warm biscuit topping, and the taste of cooked peaches is just divine.
Page 132
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When I polled all of my readers about which summer dessert they would want to see most in this book, it came as no surprise that a peach cobbler was the overwhelming choice. Cobblers of any sort just scream summer to me, so creating a cobbler recipe has long been on my short list. I love the subtle flavor of the cashew in this warm biscuit topping, and the taste of cooked peaches is just divine.
You’d never know there’s half an avocado lurking inside this shake: besides making it thick ‘n’ creamy, it adds some healthy fat and Vitamin E. I drink this shake as a meal replacement on days when I’m running around like crazy. It’s rich and filling and completely disguises my daily supplements.
Page 348
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You’d never know there’s half an avocado lurking inside this shake: besides making it thick ‘n’ creamy, it adds some healthy fat and Vitamin E. I drink this shake as a meal replacement on days when I’m running around like crazy. It’s rich and filling and completely disguises my daily supplements.
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 46
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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.
Let breakfast cook while you sleep with this easy overnight casserole! There’s nothing like waking up to the smell of bacon and sausage and having breakfast ready to go when you’re drowsy and hungry.
Page 62
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Let breakfast cook while you sleep with this easy overnight casserole! There’s nothing like waking up to the smell of bacon and sausage and having breakfast ready to go when you’re drowsy and hungry.
My mom and grandma used to make fudge every year at Christmastime to give away as gifts or take to all of the holiday cookie exchanges. As I started to think about how to re-create that memory and a new recipe, I asked my mom if she had a copy of the recipe my grandma used. Turns out it was the one from the back of the marshmallow fluff jar! Instead of going through the trouble of making homemade marshmallows, then turning them into fudge, I came up with a simple recipe of just eight ingredients. Its flavor and texture are similar to the fudge I remembered. There’s no candy thermometer required, and it only uses one pot.
Page 312
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My mom and grandma used to make fudge every year at Christmastime to give away as gifts or take to all of the holiday cookie exchanges. As I started to think about how to re-create that memory and a new recipe, I asked my mom if she had a copy of the recipe my grandma used. Turns out it was the one from the back of the marshmallow fluff jar! Instead of going through the trouble of making homemade marshmallows, then turning them into fudge, I came up with a simple recipe of just eight ingredients. Its flavor and texture are similar to the fudge I remembered. There’s no candy thermometer required, and it only uses one pot.
Zucchini gives this quick bread incredible moistness. The sweet hints from the zucchini and banana plus the subtle spice from the cinnamon and nutmeg make this snacking bread utterly irresistible!
Page 236
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Zucchini gives this quick bread incredible moistness. The sweet hints from the zucchini and banana plus the subtle spice from the cinnamon and nutmeg make this snacking bread utterly irresistible!
White sweet potatoes, or the Hannah variety, are much less sweet than their orange cousins and make wonderful noodles. My grandmother always put boiled white potatoes in her pesto pasta dish when I was growing up, so these noodles were the natural choice for a pasta alternative in this pesto dish. Shrimp or chicken can easily be substituted for the scallops, or the pasta can be served as a hearty vegetarian side dish.
Page 194
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White sweet potatoes, or the Hannah variety, are much less sweet than their orange cousins and make wonderful noodles. My grandmother always put boiled white potatoes in her pesto pasta dish when I was growing up, so these noodles were the natural choice for a pasta alternative in this pesto dish. Shrimp or chicken can easily be substituted for the scallops, or the pasta can be served as a hearty vegetarian side dish.
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