From the New York Times best-selling author of the Against All Grain series comes 125 recipes for gluten-free, dairy-free, and paleo comfort food, from nourishing breakfasts and packable lunches to quick and easy, one-pot, and make-ahead meals to get satisfying dinners on the table fast.
Beloved food blogger and New York Times best-selling author Danielle Walker is back with 125 recipes for comforting weeknight meals. This is the food you want to eat every day, made healthful and delicious with Danielle's proven techniques for removing allergens without sacrificing flavor. As a mother of three, Danielle knows how to get dinner (and breakfast and lunch) on the table quickly and easily. Featuring hearty dishes to start the day, on-the-go items for lunch, satisfying salads and sides, and healthy re-creations of comfort food classics like fried chicken, sloppy Joes, shrimp and grits, chicken pot pie, and lasagna, plus family-friendly sweets and treats, this collection of essential, allergen-free recipes will become the most-used cookbook on your shelf. With meal plans and grocery lists, dozens of sheet-pan suppers and one-pot dishes, and an entire chapter devoted to make-ahead and freezer-friendly meals, following a grain-free and paleo diet just got a little easier.
* Four weeks of meal plans for breakfast, lunch, and dinner
* Instant Pot, slow cooker, one-pot, sheet-pan, and 30-minute recipes
* Packed lunch chart with creative ideas for school, work, and lunches on the go
* Make-ahead meals, including freezer and leftover options
* Dietary classifications for egg-, tree nut-, and nightshade-free dishes, plus designations for Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome (GAPS)
Walker (Against All Grain) offers a wealth of appetizing, hearty recipes aimed at those who follow restrictive diets. Her main focus is on comfort foods, and the book features revised versions of popular dishes that are sure to cause pangs of nostalgia as well as hunger. Walker starts with an ingredient glossary to familiarize readers with healthful substitutions such as aquafaba (the liquid from cooked chickpeas), palm shortening, and cashew milk, and provides tips on meal and menu planning. Dishes are enticing, healthy, and indulgent. Breakfast includes lemon ricotta pancakes, banana-chocolate-hazelnut French toast (using banana bread), and chocolate sprinkled doughnuts, all of these made with substitute ingredients such as coconut milk. Walker offers numerous packed lunch options, including sandwiches, wraps, and pockets. Snacks, veggies, soups, and salads are plentiful, but the true standout recipes of the collection are her quick and simple meals. Fried chicken, sloppy joes, and shrimp fried rice headline a stellar lineup of classic meals, while sausage-spinach skillet lasagna, beef and broccoli, and Moroccan chicken sheet-pan supper are just a few of the one-pan delights she shares. With minimal prep and clean up, these are ideal dishes to prepare on busy weeknights. Useful chapters on make-ahead meals and desserts round out this excellent collection. For those on restrictive diets, this stellar collection will not disappoint.