Page 72
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There’s something about the aroma of blueberries baking in the oven with a sweet dough surrounding them. You can just smell the juices popping out of the skins and sweetening with the heat. I make a big batch of these muffins and keep them in the freezer for quick breakfasts on the run.

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.

Page 240
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Our family loves these breadsticks because they are soft and chewy with a hint of woody rosemary and garlic. Asher thinks they’re fun because they are tall and skinny, and he especially loves to dip them in his leftover spaghetti sauce.