Delicious plant-based, gluten-free recipes and lifestyle tips for packed lunches, snacks, and simple meals that are easy and accessible to everyone—from the author of the international bestseller Deliciously Ella.
It’s easy to be healthy until you get hungry. Making healthy eating sustainable is about two things. One: it’s got to be doable in the context of a time starved life. Two: it’s got to be delicious. Ella Woodward’s newest cookbook Deliciously Ella Every Day offers fantastically appealing and quick recipes for breakfasts, packed lunches, snacks on the go, and stress-free meals.
The book is packed with more than 100 simple yet irresistible plant-based, dairy-free, and gluten-free recipes. Be inspired by Ella’s quick weekday dinners, amazingly colorful salads, and incredible ideas for meals and snacks on the go. Favorites include the insanely delicious roasted cinnamon and maple trail mix, a super-rich chocolate ganache cake, a lovely roasted potato, hazelnut and pomegranate salad with a maple dressing. The book includes a section of big-batch cooking, recipes that can be made on the weekend so you can pack satisfying lunches or prepare quick, easy dinners during the week—a lovely cauliflower pizza or a stunning mushroom risotto.
Featuring the top ten rules for living the Deliciously Ella way, tips for eating well without breaking the bank, and shopping lists to help you get organized, this is the cookbook you’ve been waiting for.
Thumbing her nose at that tempting vending machine muffin, blogger Woodward's second cookbook (after Deliciously Ella) hopes to preempt last-minute snack temptation with fast, creative make-at-home solutions. By turns charming and practical, Woodward caters to the eater who wants to eat less sugar, flour, meat, and dairy. Like her Deliciously Ella cookbook, this tome liberally relies on dates for sweetness, buckwheat and brown rice for starch, and all manner of vegetables for wholesome sustenance. The recipes demonstrate Woodward's knack for easy improvisation: the roasted eggplant and tahini bowl introduces black beans to the mix, while the spiced sweet potato stew combines miso and coconut yogurt. For the money, the greatest value is in the dessert and breakfast recipes, which truly make long-term health without deprivation seem doable: gingerbread cookies with buckwheat flour and coconut oil, coconut raspberry mousse made with avocado, and zucchini and banana bread enriched with chia seeds. A warm authorial voice and relatively simple recipes make this another worthy addition to the conscious cook's library.