Real Food, Real Simple: 80 Delicious Paleo-Friendly, Gluten-Free Recipes in 5 Steps or Less

Real Food, Real Simple: 80 Delicious Paleo-Friendly, Gluten-Free Recipes in 5 Steps or Less

by Taylor Riggs

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Overview

Real Food, Real Simple: 80 Delicious Paleo-Friendly, Gluten-Free Recipes in 5 Steps or Less by Taylor Riggs

Satisfying and Nutritious Meals without the Hassle

Real Food, Real Simple makes preparing whole, nutrient-dense foods as easy as one, two, three, four, five with delicious recipes that are gluten-free, Paleo-friendly and exceptionally healthy.

Taylor Riggs, Registered Dietitian Nutritionist and founder of Simply Taylor, shares 80 incredible recipes that encompass her healthy lifestyle manifesto in five steps or less. Her recipes showcase complex and intriguing flavors but are surprisingly easy to make. They include:

• Asian Chicken Lettuce Wraps
• Balsamic Date and Prosciutto Pizza with Goat Cheese and Arugula
• Rich Chocolate Ramekin Cakes
• Coconut Crêpes Two Ways
• Hawaiian Beef Burgers with Pineapple and Avocado
• Game Day Bison and Sweet Potato Chili

With Mornings Over Easy, Effortless Entrées and everything in between, you’ll have delicious and creative dishes to fuel your body and entice your taste buds with little-to-no effort.

Product Details

ISBN-13: 9781624143373
Publisher: Page Street Publishing
Publication date: 01/03/2017
Pages: 192
Sales rank: 347,932
Product dimensions: 7.90(w) x 8.50(h) x 0.50(d)

About the Author

Taylor Riggs is a Registered Dietitian Nutritionist and the author of the healthy living blog, Simply Taylor. Her recipes have been featured on Food52, MindBodyGreen and Redbook magazine. She lives in Columbus, Ohio.

Read an Excerpt

Real Food, Real Simple

80 Delicious Paleo-Friendly, Gluten-Free Recipes in 5 Steps or Less


By Taylor Riggs, Allison Lehman

Page Street Publishing Co.

Copyright © 2017 Taylor Riggs
All rights reserved.
ISBN: 978-1-62414-351-9



CHAPTER 1

Mornings Over Easy


They say breakfast is the most important meal of the day, and I am certainly not one to argue that! Starting the day off on a healthy note 100% sets the tone for the rest of the day for me. If I eat well in the morning, it automatically makes me want to eat well at the rest of my meals. Plus, who doesn't love breakfast food? Even if you aren't a "morning person," the recipes in this chapter will make you want to jump out of bed and get the day started–promise! If you like your morning meal savory, the Sundried Tomato and Artichoke Quiche is for you. If you prefer a sweeter start, don't miss the California Acai Bowl or the Pumpkin Spice Waffles.


Sundried Tomato and Artichoke Quiche

Anytime my family gets together for breakfast or brunch, I always bring a quiche. It's simple and delicious, and no one can resist the soft and flakey almond flour crust. The sundried tomatoes and artichoke hearts make this version burst with flavor, and the creamy goat cheese has everyone coming back for seconds!

Yield: 6–8 servings


Ingredients

For the Crust
2 cups (224 g) almond meal
¼ tsp sea salt
1 large egg
2 tbsp (28 g) coconut oil, melted
(plus more to grease the dish)

For the Filling
1 cup (180 g) artichoke hearts
½ cup (80 g) sundried tomatoes
1 tsp garlic, minced
4 large eggs
1 cup (240 ml) unsweetened almond milk
2 tbsp (2 g) fresh basil, roughly chopped
2 oz (57 g) goat cheese, optional

Directions

Preheat the oven to 375°F (190°C).


1. Combine all of the crust ingredients in a food processor and pulse on high for 30 seconds, or until the dough starts to ball up and pull away from the sides of the bowl.

2. Press the dough evenly into the bottom and up the sides of a 9-inch (23-cm) pie or quiche dish lightly coated with coconut oil. Add the artichoke hearts, sundried tomatoes and garlic evenly into the dish.

3. In the food processor, blend the eggs and almond milk for 10–15 seconds to combine, then pour the mixture over the tomatoes and artichokes. Sprinkle the basil and goat cheese (optional) over the top.

4. Bake for 45–50 minutes, or until the egg is set in the middle.


Saturday Morning Pancakes

Because what could possibly kick off the weekend better than a big stack of pancakes? The sweetness from the banana and coconut flour makes this version perfectly yummy as is, but the simplicity of the recipe also makes it super versatile for whatever goodies you decide to mix in on your own. The possibilities are endless!

Yield: 4 pancakes


Ingredients

2 large eggs
½ medium banana, mashed
3 tbsp (45 ml) unsweetened almond milk
1 tbsp (21 g) honey
1 tsp vanilla extract
¼ cup (28 g) coconut flour
½ tsp baking soda
Coconut oil to grease the skillet

Toppings (optional)
Fruit
Nut butter
Maple syrup


Directions

1. Whisk together the eggs, banana, almond milk, honey and vanilla in a large bowl.

2. Add the coconut flour and baking soda and continue whisking to form a batter.

3. Taking about ¼ cup (85 g) at a time, drop the batter onto a large skillet lightly coated with coconut oil over medium-low heat to form the pancakes.

4. Cook on one side for 2–3 minutes (or until the pancake is firm enough to flip), then flip using a spatula and cook completely on the opposite side, about 2 more minutes.

5. Top with fruit, nut butter and maple syrup as desired.


Sweet Potato, Bacon and Brussels Sprout Hash

Who says you can't have Brussels sprouts for breakfast? This savory hash makes it easy to get a serving or two of veggies in before you even start your day and is filling enough to keep you satisfied all morning. Plus, the vibrant colors of this dish just scream "fresh!"

Yield: 4–5 servings


Ingredients

3 strips of bacon
1 tsp garlic, minced
1 cup (100 g) yellow onion, diced
1 lb (450 g) Brussels sprouts
2 medium sweet potatoes, diced into
1 inch (2.54 cm) cubes
5–6 large eggs
Salt and pepper, to taste


Directions

Preheat the oven to 350°F (176°C).


1. Cook the bacon in a large skillet over medium heat until crispy, about 2–3 minutes per side. Remove the bacon from the skillet and set aside.

2. In the same skillet, add the garlic, onion, Brussels sprouts and sweet potatoes and sauté for 10–12 minutes, or until the Brussels sprouts and sweet potatoes become tender.

3. Crack the eggs over the top of the hash and sprinkle with salt and pepper.

4. Place the skillet in the oven and bake for 8–10 minutes, or until the eggs are cooked to your liking.

5. Remove the skillet from the oven and crumble the bacon over the top.


Coconut Crêpes Two Ways

If you ask me, crêpes are the perfect vessel for just about anything. Sweet, savory and everything in between, crêpes pair well with almost any filling, like the Spicy Chorizo and Almond Butter Banana versions shown here. Try a batch of each when entertaining so guests can have their pick of sweet or spicy!

Yield: 4 crêpes


Ingredients

For the Crêpes
1 whole egg
3 egg whites
3 tbsp (21 g) coconut flour
1 tbsp (14 g) coconut oil, melted
(plus more for coating the pan)
2 tbsp (30 ml) unsweetened almond milk
For the Spicy Chorizo Filling
½ lb (225 g) hot chorizo sausage
½ cup (50 g) yellow onion, finely chopped
½ cup (63 g) red pepper, finely chopped
Fresh cilantro, to garnish

For the Almond Butter Banana Filling
1 tbsp (14 g) coconut oil
3 bananas, sliced into small pieces
1 tbsp (21 g) honey
2 tbsp (32 g) almond butter
2 tbsp dark chocolate chips, optional


Directions

1. Combine all of the crêpe ingredients in a food processor and blend for 15–20 seconds.

2. In a medium skillet lightly coated with coconut oil, pour ¼ of the crêpe mixture into the middle of the pan and swirl the pan around gently to form a thin, even layer of batter. Cook the first side for about 30 seconds, then carefully flip and remove after 15 seconds on the second side. Repeat with the remaining batter.

3. For the Spicy Chorizo filling, brown the chorizo in a skillet over medium heat, about 2–3 minutes. Then add the onion and pepper and continue to sauté until the chorizo is completely cooked, about 3–4 minutes. Fill each crêpe with the chorizo mixture and garnish with cilantro.

4. For the Almond Butter Banana filling, heat the coconut oil over medium heat and add the banana slices and honey. Sauté for 2–3 minutes. Fill each crêpe with a layer of the banana mixture, then drizzle with almond butter. Sprinkle in the chocolate chips (optional).


California Acai Bowl

This creamy, refreshing bowl is my go-to in the summertime, and it's bursting at the seams with nutrients and antioxidants from all of the fresh fruit ingredients. Just one look at its vivid colors will have you California dreaming all day long about its sweet, fruity flavors!

Yield: 1 bowl


Ingredients

2 (3.5-oz [110-g]) frozen acai packets, unsweetened
1 cup (140 g) frozen blueberries
1 banana
¼ cup (60 ml) unsweetened almond milk

Toppings (optional)
Strawberries
Blueberries
Kiwi
Hemp, chia or flax seeds
Nut butter
Cacao nibs


Directions

1. Run the acai packets under hot water for 10–15 seconds to soften.

2. Add all the ingredients to a high-speed blender and blend until smooth, about 30 seconds.

3. Pour into a bowl and add toppings as desired.


Honey Almond Flax Loaf

This loaf is so nutrient-dense, and with all its sweet spices it is one of my favorite recipes, especially during the fall. With a base made from almonds and flax seed, you'll have no problem getting a big dose of healthy fats with just one slice. I love enjoying a sliver with a little nut butter or ghee and a warm cup of coffee while sitting on the back porch in the crisp autumn air!

Yield: 10–12 slices


Ingredients

2 cups (224 g) almond meal
½ cup (60 g) ground flax meal
1 tbsp (8 g) ground cinnamon
1 tsp turmeric
1 tsp sea salt
½ tsp ground ginger
Dash of black pepper
1 tsp baking soda
4 large eggs
¼ cup (84 g) honey
2 tbsp (28 g) coconut oil, melted
2 tbsp (30 ml) full-fat, canned coconut milk
1 tsp vanilla extract


Directions

Preheat the oven to 350°F (176°C).

1. Combine the almond meal, flax meal, spices and baking soda in a small bowl.

2. In a large mixing bowl, combine the eggs, honey, coconut oil, coconut milk and vanilla.

3. Slowly add the dry ingredients to the wet, mixing until a batter forms. Pour the batter evenly into a 4 ½ x 8 ½ inch (11 ½ x 21 ½ cm) (or similar) loaf pan lined with parchment paper.

4. Bake for 30–35 minutes, or until a toothpick comes out clean in the center.


Rutabaga Hash Browns

This recipe gives good old-fashioned hash browns a modern-day (healthy!) makeover and they make the perfect addition to any breakfast spread. Pair them with bacon and eggs over easy for the picture-perfect farmer's breakfast.

Yield: 4–5 servings


Ingredients

1 rutabaga, skin removed
1 tbsp (15 ml) olive oil
1 tsp garlic, minced
½ tsp sea salt
Pepper to taste
Eggs (optional)


Directions

1. Using a vegetable peeler, make short, quick motions to peel off small pieces of the rutabaga. Repeat for the entire vegetable.

2. Heat the olive oil in a large skillet over medium heat and add in the garlic.

3. Add the rutabaga, salt and pepper and sauté for 5–7 minutes. At this step you may also crack eggs over the rutabaga and cover to cook to your desired yolk consistency.


Pumpkin Spice Waffles

Though pumpkin season is technically in the fall, I guarantee that you (and everyone you know) will want to eat these waffles year-round! The warm spices and pumpkin pair so perfectly with a drizzle of maple syrup, and the almond butter adds an extra richness to the sweet and spicy autumn flavors.

Yield: 6–8 waffles


Ingredients

1 cup (240 g) pumpkin puree
1 cup (256 g) almond butter
2 large eggs
2 tbsp (30 ml) maple syrup
1 tsp vanilla extract
1 tbsp (7 g) ground cinnamon
1 tbsp (8 g) arrowroot flour
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp sea salt
1 tsp baking soda
Coconut oil for greasing waffle iron

Toppings (optional)
Banana slices
Maple syrup
Ghee


Directions

1. Combine all of the ingredients (except the coconut oil) in a large bowl and mix well to form a batter.

2. Drop 1/3 cup (113 g) of batter onto a waffle iron lightly coated with coconut oil, and cook according to the iron instructions.

3. Repeat with the remaining batter.

4. Add desired toppings.


Kitchen Sink Veggie Frittata

This colorful, savory dish is not only a crowd-pleaser for breakfast, but it can be a fantastic dinner meal as well. Plus, it takes just minutes to prepare and is a great way to clean out the fridge with whatever veggies you have on hand from the week's grocery or farmers' market haul!

Yield: 4–6 servings


Ingredients

6 large eggs
1/3 cup (80 ml) unsweetened almond milk
Salt and pepper to taste
½ cup (48 g) mushrooms, finely chopped
½ cup (63 g) red pepper, diced
½ cup (63 g) green pepper, diced
Coconut oil to grease the dish
Arugula for topping, optional


Directions

Preheat the oven to 325°F (162°C).

1. In a medium bowl, whisk together the eggs, almond milk, salt and pepper.

2. Add the mushrooms and peppers to the bottom of a 9-inch (23-cm) pie dish lightly coated with coconut oil.

3. Pour the egg mixture over the veggies to fill the pie dish.

4. Place the dish into the oven and bake for 40–45 minutes or until the egg mixture is fully cooked.

5. Remove from the oven and top with arugula (optional).


Cranberry Orange Scones

Sometimes you need a little treat to go with your morning tea or coffee! The zest from the orange gives these scones a little something special and will fill your whole house with a sweet, citrus aroma all day long!

Yield: 8 scones


Ingredients

2 cups (224 g) almond meal
1 tsp baking soda
¼ tsp sea salt
1 large egg
2 tbsp (28 g) coconut oil, melted
1 tbsp (21 g) honey
1 tbsp (15 ml) fresh orange juice
1 tsp orange zest
¼ cup (30 g) dried cranberries


Directions

Preheat the oven to 350°F (176°C).

1. Combine the almond meal, baking soda and salt in a small bowl.

2. In a large bowl, combine the egg, coconut oil, honey, orange juice and orange zest. Add the dry ingredients to the wet and mix to form a dough. Fold in the cranberries.

3. Form the dough into a ball, then flatten it into a disk about 6 inches (15 cm) in diameter and ½ inch (1.27 cm) thick.

4. Cut the disk into 8 triangular pieces (like a pie) and place them on a baking sheet lined with parchment paper. Bake for 10 minutes.


Cinnamon Raisin Bread

This Cinnamon Raisin Bread has been the most popular recipe on my blog for years, and for good reason. The almond flour gives it just the right amount of density, while keeping it light and fluffy at the same time, and you'll get a pop of sweetness in every bite with the raisins. I'll bet you can't eat just one slice!

Yield: 10–12 slices


Ingredients

2 cups (224 g) almond meal
2 tbsp (16 g) ground cinnamon
1 tsp baking soda
¼ tsp sea salt
5 large eggs
¼ cup (84 g) honey
¼ cup (56 g) coconut oil, melted
2 tsp (20 ml) vanilla extract
¼ cup (40g) raisins


Directions

Preheat the oven to 350°F (176°C).

1. Combine the almond meal, cinnamon, baking soda and salt in a medium bowl.

2. Combine the eggs, honey, coconut oil and vanilla in a large bowl.

3. Slowly add the dry ingredients to the wet, and continue mixing. Stir in the raisins.

4. Pour the batter into a 4½ x 8½ inch (11½ x 21½ cm) (or similar) loaf pan lined with parchment paper and bake for 25–30 minutes, or until a toothpick comes out clean in the center.


Shakshuka

If you're looking for the ultimate savory-style breakfast, Shakshuka is your answer. But the tomato base paired with eggs makes it perfectly suitable for a meal at any time of the day. And not to mention, it's gorgeous! The bold color of the tomato and pop of green from the fresh cilantro make this both a feast for the stomach and the eyes! So if you need a tasty brunch recipe that looks (and tastes) like a million bucks, but don't have a lot of time to spare, look no further!

Yield: 4 servings


Ingredients

2 tbsp (30 ml) olive oil
1 tsp garlic, minced
1 cup (100 g) yellow onion, finely chopped
½ cup (63 g) red pepper, finely chopped
1 (28-oz [794-g]) can whole, peeled tomatoes
1 tsp cumin
1 tsp paprika
1 tsp sea salt
½ tsp black pepper
¼ tsp cayenne pepper
4 large eggs
Cilantro to garnish


Directions

Preheat the oven to 350°F (176°C).

1. Heat the olive oil in a large skillet over medium heat and add the garlic, onion and red pepper. Sauté until the veggies are tender, about 3–5 minutes.

2. Add the tomatoes and spices and cook for another 8–10 minutes.

3. Crack the eggs on top of the tomato and veggie mixture and place the skillet in the oven to bake for 8–10 minutes, or until the eggs are cooked to your liking.

4. Garnish with cilantro.

CHAPTER 2

Effortless Entrées


Healthy meals don't have to be difficult, and they definitely don't have to be tasteless either. The main dishes in this chapter pack plenty of flavor and, of course, take just five steps or less to prepare. Whether you're looking for simple staples like Nanny's Spaghetti Sauce and Meatballs or something a little more exotic like Asian Chicken Lettuce Wraps, there's a little something for everyone when it comes to these effortless entrées.


Sweet Potato Noodles with Kale, Onion and "Cheese" Sauce

The sweet potato, kale and onion combo is one of my favorites in general, but the addition of the Cheesy Cashew Cream takes this dish to a whole new level of yum! Plus, it adds a little protein and plenty of healthy fats to the carbohydrates in the base, which is a winning combo for keeping you satisfied.

Yield: 4–6 servings


Ingredients

3 large sweet potatoes
1 tbsp (15 ml) olive oil
½ cup (50 g) yellow onion, finely chopped
6 cups (120 g) kale, roughly chopped
1½ cups Cheesy Cashew Cream


Directions

1. Spiralize the sweet potatoes into thin, spaghetti-like noodles.

2. Heat the olive oil in a large skillet over medium heat and add in the onion and kale.

3. Sauté until the onions start to soften and the kale begins to wilt, about 2–3 minutes.

4. Add the sweet potato noodles and continue to sauté until noodles are al dente, about 7–8 minutes, or until cooked to your liking.

5. Remove the pan from the heat and add the Cheesy Cashew Cream. Stir to combine.


Spaghetti Squash Vegetable Pizza Bake

This meal has been a favorite in our family for a few years now, and every time we make it for guests they immediately fall in love with it, too! The spaghetti squash serves as a unique crust alternative, and the pizza sauce combined with Homemade Basil Pesto and fresh veggies make this meal the ultimate comfort food.

Yield: 4–6 servings


Ingredients

1 large spaghetti squash
1 tbsp (15 ml) olive oil
2 large eggs
¼ cup (28 g) coconut flour
½ tsp sea salt
¼ tsp black pepper
1 (15-oz [425-g]) can pizza sauce
½ cup (120 g) Homemade Basil Pesto
1 cup (125 g) red pepper, thinly sliced
1 cup (125 g) green pepper, thinly sliced
1 cup (100 g) red onion, thinly sliced
½ cup (40 g) mushrooms, sliced
1 tsp garlic, minced
Dried oregano and basil to taste
4 oz (113 g) fresh mozzarella cheese, thinly sliced, optional


Directions

Preheat the oven to 400°F (204°C).

1. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the insides with olive oil and place face down on a baking sheet. Bake for 35–40 minutes, or until a knife slides easily into the back of the squash.

2. Remove the squash from the oven and allow it to cool completely. Once cool, remove the strings from the squash using a fork, holding the squash vertically and repeating a downward scraping motion starting from the top and moving toward the bottom.

3. Remove the excess water from the strings by pressing them against a fine strainer or in a thin layer between two paper towels.

4. In a large bowl, combine the squash, eggs, coconut flour, salt and pepper to form the crust mixture. On a baking sheet lined with parchment paper, form the mixture into a large crust, about 1/8 inch (0.3 cm) thick.

5. Bake for 20-25 minutes. Remove from the oven and spread the pizza sauce evenly over the crust, followed by the basil pesto, vegetables, garlic, seasonings and cheese (optional). Return to the oven for 10-15 minutes, or until the vegetables are slightly tender and the cheese has melted.


(Continues...)

Excerpted from Real Food, Real Simple by Taylor Riggs, Allison Lehman. Copyright © 2017 Taylor Riggs. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 8

Making Healthy Eating Easy 10

Mornings Over Easy 12

Sundried Tomato and Artichoke Quiche 15

Saturday Morning Pancakes 16

Sweet Potato, Bacon and Brussels Sprout Hash 19

Coconut Crcpes Two Ways 20

California Acai Bowl 23

Honey Almond Flax Loaf 24

Rutabaga Hash Browns 27

Pumpkin Spice Waffles 28

Kitchen Sink Veggie Frittata 31

Cranberry Orange Scones 32

Cinnamon Raisin Bread 35

Shakshuka 36

Effortless Entrées 38

Sweet Potato Noodles with Kale, Onion and "Cheese" Sauce 41

Spaghetti Squash Vegetable Pizza Bake 42

Mexican Fiesta Skillet 45

Easy Chicken Vegetable Stir-Fry 46

Coconut Cashew Curry Soup 49

Game Day Bison and Sweet Potato Chili 50

Spicy "Peanut" Zucchini Noodles 53

Nanny's Spaghetti Sauce and Meatballs 54

Hawaiian Beef Burgers with Pineapple and Avocado 57

Balsamic, Date and Proseuitto Pizza with Goat Cheese and Arugula 58

Maple Dijon Salmon 61

Italian Spaghetti Squash Boats 62

Asian Chicken Lettuce Wraps 65

Summer Zucchini Noodles with Cantaloupe, Turkey Sausage and Lemon Sauce 66

No Sweat Salads, Starters and Sides 68

Pomegranate, Pear and Walnut Kale Salad 71

Loaded Sweet Potato Skins with Bacon and Cheddar 72

Crispy Chicken Tenders 75

Sriracha Cauliflower Poppers 76

Dill and Dijon Deviled Eggs 79

Pork Stuffed Mushrooms 80

Cilantro Sweet Potatoes with Garlic Crema 83

Garlicky Parsnip Fries 84

Coconut Cauliflower Rice 87

Prosciutto Wrapped Asparagus Spears 88

Colorful Pineapple Slaw 91

Spicy Almond Butter Brussels Sprouts 92

Rosemary Roasted Red Potatoes 95

Just for One (or Two) 96

Tropical Green Smoothie Bowl 99

Easy Onion, Kale and Sweet Potato Omelet 100

Classic Chopped Salad 103

Pesto Chicken and Summer Veggie Packets 104

Creamy Avocado Pudding 107

Apple Crisp for Two 108

Simple Snacks 110

Dark Chocolate Pecan Snack Bites 113

Maple Vanilla Chia Seed Pudding 114

Everyday Granola 117

Carrot Cake Muffins 118

Banana Chocolate Chip Muffins 121

Orange Cashew Date Bites 122

Uncle Dave's Salsa 125

5 Minute Guacamole 126

"Piece of Cake" Sweets 128

Almond Butter Swirl Brownies 131

Chunky Chocolate Cookies 132

AB Flax Cookies 135

Coconut Milk Ice Cream Four Ways 136

Mint Chocolate Chip

Salty Sunflower Seed Butter Swirl

Chocolate Almond and Coconut

Blackberry

Buckeyes 139

Coconut Almond Bark 140

Fruit Pizza with Coconut Cream Spread 143

Rich Chocolate Ramekin Cakes 144

Chocolate Peppermint Cups 147

Soft and Gooey Blondie Bars 148

Drinks in a Dash 150

Coconut Milk Iced Vanilla Latte 153

Vitalizing Morning Lemonade 154

Honey Lime Margaritas 157

Sleepy Time Golden Milk 158

Hot Chocolate 161

Easy Extras 162

Cheesy Cashew Cream 165

Homemade Basil Pesto 166

My Go-To Taco Seasoning 169

Spicy "Peanut" Sauce 170

Blackberry Chia Jam 173

All Purpose Pizza Crust 174

Honey Dijon Vinaigrette 177

Two-Ingredient Honey Mustard Sauce 178

Acknowledgments 180

About the Author 181

Index 182

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