True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy,

Description: True Roots by Kristin Cavallari Instant New York Times bestselling author Kristin Cavallari reveals her favorite clean recipes for a well body, spirit, and mind. NAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY MINDBODYGREENIn Balancing in Heels, Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with her instant New York Times bestseller True Roots, Cavallari shows you that improving the way you eat doesnt have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy.So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—flax banana quinoa muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isnt boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically. FORMAT Paperback LANGUAGE English CONDITION Brand New Author Biography Kristin Cavallari is a television host, designer, entrepreneur, and author of the New York Times bestseller Balancing in Heels and True Roots. She starred in MTVs hit series Laguna Beach and The Hills, as well as her very own show, Very Cavallari on E!. Cavallari has a recurring role on E!, co-hosting the pre-show during award season. She has her own lifestyle and jewelry brand, Uncommon James, with stores in Nashville and Chicago. Cavallari lives in Nashville, Tennessee with her family. Review "Readers looking to cook for a real-foods, sustainable, and healthy lifestyle will find Kristins recipes to be delicious, inventive, and exciting!"—Danielle Walker, New York Times bestselling author of the Against all Grain series"Recently, Ive committed to cooking more at home for my family and Ive found that stocking up on the right ingredients is half the battle. I love that Kristin lays out exactly what to put in your pantry to cook yummy meals at any time of the day, from Warm Coconut Oats for breakfast (ditch the instant oatmeal!) to a delicious and simple to make Turmeric-Glazed Mahi Mahi. These recipes are easy to follow, very tasty and most importantly, kid- and spouse-approved!" —Giuliana Rancic, TV Host and restaurateur Review Quote "Recently, Ive committed to cooking more at home for my family and Ive found that stocking up on the right ingredients is half the battle. I love that Kristin lays out exactly what to put in your pantry to cook yummy meals at any time of the day, from Warm Coconut Oats for breakfast (ditch the instant oatmeal!) to a delicious and simple to make Turmeric-Glazed Mahi Mahi. These recipes are easy to follow, very tasty and most importantly, kid- and spouse-approved!" --Giuliana Rancic, TV Host and restaurateur Excerpt from Book Butternut Squash Pancakes Serves: 4 Cook Time: 15 minutes These are hands down the favorite pancakes at my house. Gluten-free, protein-rich, and fiber-filled, they are as good for you as they taste. And theyre quick and easy to make in a pinch (I always make sure to have canned butternut squash puree on hand). Youll be hooked. Replace the butternut squash with pumpkin puree in the fall or sweet potato puree for a little variety. 4 ounces cooked butternut squash puree (just over 1/2 cup) 4 eggs 1/2 cup oat flour 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon vanilla bean powder Pinch of pink Himalayan salt Coconut oil, for the pan 1. In a large bowl, whisk together the squash, eggs, flour, cinnamon, baking soda, vanilla powder, and salt until fully combined. 2. Heat the coconut oil in a large skillet over medium-high heat until hot. Pour in about 1/4 cup of the batter for each pancake. Cook for 2 to 3 minutes on the first side, or until bubbling, then flip and cook another 2 to 3 minutes, or until cooked through. 3. Serve immediately with butter and pure maple syrup, or your favorite toppings. Thai Bison Skirt Steak Salad Serves: 2 Cook Time: 5 minutes Light and fresh, this salad is perfect for a warm summer day. Simple in the best possible way, this salad leaves its mark with the delicious sweet orange dressing. Bison is my current favorite protein for its amazing health benefits: Its lean and grass-fed and has tons of omega-3s and conjugated linoleic acid. SALAD 1 tablespoon tamari 1 tablespoon toasted sesame seeds 1 tablespoon fresh lime juice 1 orange, zested 1 teaspoon chili flakes 1 pound bison skirt steak 1/2 head oak leaf lettuce, shredded 3 cups baby spinach 1/2 cup roughly chopped bamboo shoots 3 scallions, sliced, white parts only 1 orange, peeled and chopped 1/2 cup chopped toasted almonds DRESSING 1/2 cup fresh orange juice 1 tablespoon chopped basil 1 tablespoon raw honey 1 teaspoon sesame seeds 1 teaspoon sliced scallions 1/4 cup toasted sesame oil 1. To make the salad: In a shallow dish or resealable plastic bag, mix together the tamari, sesame seeds, lime juice, orange zest, and chili flakes. Add the skirt steak and marinate for at least 1 hour or up to overnight. 2. Warm a skillet pan over medium-high heat. When the pan is hot, add the steak and sear for 3 minutes on each side, or until cooked medium. Let the steak rest for 15 to 20 minutes before thinly slicing. 3. In a large bowl, add the lettuce, spinach, bamboo shoots, scallions, orange, and steak. 4. To make the dressing: In a medium bowl, combine the orange juice, basil, honey, sesame seeds, and scallions. Slowly whisk in the sesame oil. 5. Toss the salad with the dressing to taste. Garnish with the almonds. Mushroom-Stuffed Cornish Hens Serves: 4 Cook Time: 50 minutes These are a mushroom lovers dream. The hens change up ordinary roasted chicken, and the mushrooms and herbs pack a ton of flavor. Elegant enough for date night, yet simple enough for a night at home in sweats and a ponytail--now thats my kind of meal! 4 whole Cornish hens, giblets removed 1 tablespoon coconut oil 1/2 cup chopped red onions 1/2 cup diced apples 2 cloves garlic, minced 6 cups assorted chopped mushrooms 1 tablespoon red wine vinegar 1 teaspoon chopped rosemary 1/2 teaspoon chopped thyme 1 tablespoon chopped parsley 1 tablespoon olive oil 1 teaspoon paprika Pink Himalayan salt Ground black pepper 1. Preheat the oven to 375 Details ISBN1623369169 Author Kristin Cavallari Pages 272 Language English Year 2018 ISBN-10 1623369169 ISBN-13 9781623369163 Format Paperback Short Title True Roots Imprint Rodale Books DEWEY 641.563 Country of Publication United States AU Release Date 2018-04-03 NZ Release Date 2018-04-03 US Release Date 2018-04-03 UK Release Date 1900-01-01 Illustrations 75 COLOR PHOTOS Publisher Potter/Ten Speed/Harmony/Rodale Publication Date 2018-04-03 Subtitle A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar: A Cookbook Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:117933147;

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