Price: [price_with_discount]
(as of [price_update_date] – Details)
[ad_1]
Including One Month of Kid-Friendly Meal Plans and Detailed Shopping Lists to Make Life Easier
As the rate of chronic illness skyrockets, more and more parents are faced with the sobering reality of restrictive diets. And because everyone is busy, many families come to rely on store-bought “healthy” products to make life simpler, but many of these are loaded with sugar and hidden toxins. When faced with her own family health crisis, mother and health coach Leah Webb realized that in order to consistently provide high quality food for her family, nearly 100 percent of their meals would need to be homemade. But when she looked for a resource to guide her, most cookbooks that offered recipes “free” of allergenic foods were also high in processed starches, flours, and sugar. Webb, like so many parents, was looking for a cookbook that offered deeply nutritious, kid-friendly, whole foods recipes that were also easy, but there wasn’t one―so she wrote it herself.
The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook offers a new system to preparing food and approaching the kitchen that gets kids involved in cooking, which encourages excitement around food (a major challenge with restrictive diets). The recipes are rich in healthy fats, nutrient-dense vegetables, ferments, and grass-fed meats, and include snacks, school lunches, and delicious sweet treats that rival the flavors of sugar-dense desserts. By following Leah’s meal plans, parents will be sure to please everyone in the family and make cooking on a restrictive diet enjoyable and doable over a long period of time. Families that know they would like to rid themselves of grain, sugar, and dairy, but are intimidated by starting, will find Webb’s advice and troubleshooting invaluable.
The cookbook outlines family-tested methods that make for effective and efficient preparation, including everyday basic recipes that will become part of a cook’s intuitive process over time. The best part is that although Leah prepares nearly every single one of her family’s breakfasts, lunches, dinners, and snacks using whole food ingredients, she only spends four to six hours on food preparation per week! Through stocking her freezer, prepping the kitchen, shopping and cooking in bulk, and consistently planning meals, this diet plan is not only possible; it is manageable and fulfilling. Prepare for this cookbook to radically change your life.
From the Publisher
Simple and Delicious
An approach to preparing whole food meals from scratch that are deeply nutritious, kid-friendly, and easy! This book includes 135 unique recipes and one-month of kid-friendly meal plans and shopping lists to make life easier!
Full Recipe on Page 94
Batch Cooking and Leftovers: Freeze pancakes on a wax paper lined baking sheet, then transfer after frozen to Ziploc bags. The batter is nearly identical to Plantain Muffins, so do a double batch of batter and make muffins with the other half!
Plantain Blender Pancakes
So Good You Won’t Need a Topping!
• 1/2 cup (75 g) raw sunflower seeds
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ripe plantains, peeled and sliced in 2-inch pieces
• 2 eggs
• 1/4 cup (60 ml) water
• 1/3 cup (65 g) coconut oil, for cooking, divided
Full Recipe on Page 150
Batch Cooking and Leftovers: Use a base for varying protein leftovers such as Pulled Mojo Chicken, Herb Encrusted Drumsticks, Garlicky Greens, Roasted Roots, or Red and Yellow Rosemary Potatoes. Or, chop leftover meat and vegetables into bite-sized pieces, and add them to the soup. See Prepping for Soups and Stews for more information. I often double this recipe since it can serve as a versatile side for busy weeknight meals or be frozen for a later date in Ziploc freezer bags.
Creamy Cauliflower Soup
Thick, Creamy, Savory, and Simple!
• 1 tablespoon cooking fat (lard or reserved fat from cooking meats preferred)
• 1 large yellow onion, sliced
• 4 cloves garlic
• 1 large head cauliflower, roughly chopped
• 3–4 cups (710–945 ml) Chicken Stock
• 1 can (5.4 ounces [160 ml]) unsweetened coconut cream
• 2 teaspoons salt
• Pepper, to taste
Full Recipe on page 178
Batch Cooking and Leftovers: If stored in the fridge, apples will start to brown over time. Better to prep four to six hours in advance and they won’t lose any of their color. Spritz them with a lemon water mixture if you’re trying to prevent them from browning.
Apple Slice Monsters
Fun, Healthy, and Whole Food Ingredients
• 2 green apples
• 2 tablespoons sunflower seeds
• 3 strawberries
• 2 tablespoons SunButter
• 10–16 blueberries
From the introduction
‘In my health coaching practice I’ve noticed time and again that almost anyone can prepare a recipe, but cooking from scratch for nearly every single meal becomes a labor-intensive task that most aren’t willing to take on. In this book I’ll show you how to get organized, get cooking, and stay sane while keeping you and your family healthy. Organizing your time in the kitchen is critical, and these menus are designed to help you become an efficient cook while investing as little time as possible. My hope is that you’re patient and persistent enough to keep working toward a healthier diet, and that this book is the catalyst for dramatic change.’
[ad_2]
alinaf