True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar: A Cookbook - Softcover

Cavallari, Kristin

Softcover

ISBN 10: 1623369169 ISBN 13: 9781623369163

Publisher: Rodale Books, 2018

Synopsis

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 MINDBODYGREEN

In 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 doesn’t 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 isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.

About this title

About the Author

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 MTV's 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.

Excerpt. © Reprinted by permission. All rights reserved.

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 they’re quick and easy to make in a pinch (I always make sure to have canned butternut squash puree on hand). You’ll 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: It’s 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 lover’s 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 that’s 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°F. Rinse and pat dry the Cornish hens.
2. In a medium skillet over high heat, add the coconut oil, onions, apples, garlic, and mushrooms. Sauté for 8 to 10 minutes, or until the mushrooms reduce by almost half. Deglaze the mixture with the vinegar, stirring continuously. Remove from the heat and stir in the rosemary, thyme, and parsley. Cool until warm to the touch.
3. Stuff each bird equally with the mushroom mixture. Season the stuffed hens with the olive oil, paprika, salt, and pepper. Place on a large baking sheet, breast side up, and roast for 35 to 40 minutes, or until the internal temperature reaches 165°F.

Edition details

• Publisher: Rodale Books
• Publication date: 2018
• Language: English
• ISBN 10: 1623369169
• ISBN 13: 9781623369163
• Binding: Paperback
• Number of pages: 272