“The Grain-Free Family Table” by Carrie Vitt

Sarah’s Rap: In a recent post, Tales From a Cookbook Junkie, I embarked on a journey to The Grain-Free Family Tabledive into my collection of Paleo cookbooks. Despite a major cookbook addiction, I often find myself making the same meals over and over again. My plan of action was to explore each of the gems which grace my cookbook shelf more in-depth in order to spice up my meal repertoire. The first one I started with was “The Grain-Free Family Table” by Carrie Vitt and it was a good choice. I’ve been eating well for the last two weeks! The recipes were ones that I could feel good about —  healthy and designed for people like me with many food restrictions. However anyone would love this book, not just those with illness.  The recipes are creative, yet simple and hearty.

The author suffered from severe hives and pain due to Hashimoto’s disease, an autoimmune disease of the thyroid. By changing to a grain-free and soy-free diet, free of processed foods, she healed her body and is now in remission from her disease without needing to take thyroid medication. She developed the recipes in this book so that she could eat satisfying meals that nourished her body and didn’t leave her feeling deprived. The book’s introduction is inspiring and full of information for those suffering from illness.

One quote from her I love and can personally attest to is, “Natural healing isn’t a quick fix. It’s a long process, but it’s worth it in the end.” Well, with the recipes in this book, natural healing is a lot easier, and tastier, process. Continue reading

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Roasted Delicata Squash with Bacon and Crispy Kale

IMG_5562Sarah’s Rap: I have discovered a heavenly pairing of two fall vegetables- kale and delicata squash, made even better by roasting with shallots until the squash and shallots are slightly caramelized and the kale is crispy, then finishing it off with a liberal sprinkling of bacon. This side-dish is gluten-free, dairy-free and Paleo, but full of flavor and very versatile.

It will make an excellent accompaniment to any meat or fish entree, or can serve as an entree all on it’s own. For my own dinner last night, I had it with chicken sausage and asparagus. Fresh from the oven, the kale was crispy and made the dish really stand out. Today, I ate leftovers for breakfast with a fried egg – the kale had softened, which actually was a better compliment to the egg, and the bacon flavor permeated the squash more as they’d apparently gotten to know each other better overnight. I hope you enjoy this as much as I did. Feel free to mix up the seasonings to your taste.

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Roasted Celeriac, Carrots and Zucchini

Sarah’s Rap: I LOVE roasted vegetables. I’m not exaggerating. When I was a kid I told my sister I loved lima beans, so she told me if I loved them so much I should marry them. I have a distinct memory of waltzing with the pan of lima beans while Melissa hummed the wedding march. Well, these days, I’d do the same with roasted veggies! When I am on vacation and I can’t find a restaurant that serves them, I have serious withdrawals and that’s the first thing I make when I return. I just went camping over the weekend and took some of the below recipe along with me in the cooler. I warmed them up on the camp stove until sizzling and enjoyed them on a bed of lettuce with a grilled bison burger. It was delicious! I don’t think I’ve met a roasted veggie that doesn’t pair well with whatever meat I happen to be having for dinner. Continue reading