Lemon bars are the perfect ending to a spring brunch, and they’re even easy enough for the kids to make as a special Mother’s Day treat. These bars have a nut-free shortbread crust and a tart lemon filling. In place of the powdered sugar that is usually sprinkled on top to balance the sour lemon, I like to top mine with finely shredded unsweetened coconut or fresh berries for a bit of sweetness.
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Lemon bars are the perfect ending to a spring brunch, and they’re even easy enough for the kids to make as a special Mother’s Day treat. These bars have a nut-free shortbread crust and a tart lemon filling. In place of the powdered sugar that is usually sprinkled on top to balance the sour lemon, I like to top mine with finely shredded unsweetened coconut or fresh berries for a bit of sweetness.
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.
These gingersnaps have a fabulous spicy ginger taste and a good crisp texture. Instead of using the traditional molasses, as it can be difficult for some people to digest, I caramelize honey and low-glycemic coconut sugar to give these cookies that deep molasses flavor.
Page 307
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These gingersnaps have a fabulous spicy ginger taste and a good crisp texture. Instead of using the traditional molasses, as it can be difficult for some people to digest, I caramelize honey and low-glycemic coconut sugar to give these cookies that deep molasses flavor.
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.
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!
Page 194
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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!
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 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.
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 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.
I often hear that one of the hardest things for people to give up when they transition to Paleo is their morning coffee with flavored creamers. So I created a homemade coffee creamer without hydrogenated oils or high-fructose corn syrup to help all those people make a sweet and easy transition.
Page 342
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I often hear that one of the hardest things for people to give up when they transition to Paleo is their morning coffee with flavored creamers. So I created a homemade coffee creamer without hydrogenated oils or high-fructose corn syrup to help all those people make a sweet and easy transition.
This velvety coconut-lime cauli-rice is spectacular with tropical dishes like Macadamia-Coconut Crusted Ono with Mango Coulis (page 152) or as the base of a burrito bowl.
*For Whole30, omit honey
Page 126
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This velvety coconut-lime cauli-rice is spectacular with tropical dishes like Macadamia-Coconut Crusted Ono with Mango Coulis (page 152) or as the base of a burrito bowl.
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.
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.
Page 230
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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.
This is my favorite dessert of the season, and I cannot wait for the excuse to make it every year. A little secret: my favorite way to eat it is cold, straight from the fridge, and sometimes for breakfast!
Page 256
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This is my favorite dessert of the season, and I cannot wait for the excuse to make it every year. A little secret: my favorite way to eat it is cold, straight from the fridge, and sometimes for breakfast!
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