The Grain Free Family Table by Carrie Vitt l Healthy Recipes l Grain Free l Dietary Concerns l Recipes for Healthy Living

Paleo-friendly meets family-friendly in this beautiful, full-color how-to guide and cookbook that teaches readers how to cut all grains out of their diets without giving up flavorful, delicious food.

When Carrie Vitt was diagnosed with an autoimmune disorder, she was put on an elimination diet to cleanse her system that forbid gluten and grains. Failing to find recipes that followed her strict diet guidelines and still were delicious, she began experimenting in her own kitchen. Her organic, grain-free creations not only satisfied her own palate, but pleased friends and family as well. While she eventually reversed her thyroid disease, she continues to champion eating grain free.

In addition to sources for healthy ingredients, time-saving ideas, health tips, and 100 easy grain-free recipes, there are also variations to create more restrictive Paleo or Primal recipes. Written in Carrie’s warm, inviting style, this helpful sourcebook is the perfect entrée to a healthy, nourishing diet that brings grain-free eating into the mainstream.

Check out these delicious recipes.

Sweet Potato Casserole

Most Thanksgiving tables feature a sweet potato casserole. I enjoy the subtle, creamy sweetness combined with the crunchy, sweet-salty pecan topping. Use either cream or coconut milk, depending on your dietary needs. (SERVES 8) / PREPARATION TIME: 35 minutes

3 cups mashed baked sweet potatoes (3 or 4 large potatoes; see Note), 1⁄4 cup raw honey, 2 large eggs, beaten, 8 tablespoons (1 stick) unsalted butter, melted. 1⁄2 cup heavy cream, 11⁄2 teaspoons Pure Vanilla Extract and 1⁄4 teaspoon Celtic sea salt / TOPPING: 1 cup almond flour, 2 tablespoons coconut flour, 2 tablespoons raw honey, 1⁄8 teaspoon Celtic sea salt, 4 tablespoons (1⁄2 stick) unsalted butter melted, and 1 cup chopped pecans

1. Preheat the oven to 350°F and adjust the rack to the middle position.
2. Combine all the sweet potato ingredients thoroughly in a large bowl and spread the mixture evenly in an 11 x 7-inch baking dish.
3. To make the topping, combine the almond flour, coconut flour, honey, salt, and butter in a medium bowl. Stir in the pecans. Sprinkle the topping evenly over the sweet potatoes and bake for 20 minutes, until golden brown.

PALEO/DAIRY-FREE ADAPTATION: For the potatoes, use 6 table¬spoons coconut oil in place of the butter and canned coconut milk instead of the heavy cream. For the topping, use 3 tablespoons coconut oil in place of the butter. NOTE: Bake the sweet potatoes at 400°F for 45 minutes, or until soft. Remove the skins when the potatoes have cooled to room temperature, and mash until smooth.

Cauliflower “Rice” Salad with Herbs and Dried Fruit

This is an easy, laid-back side dish that pairs nicely with poultry and beef but also works well as a light lunch. You can change the fruit and add some seeds or maybe even a bit of goat cheese to suit your taste. It’s best served at room temperature.(SERVES 6) / PREPARATION TIME: 20 minutes

1 tablespoon unsalted butter, 1 onion, chopped, 1 large head of cauliflower, “riced” (page 000), 1 cup chopped fresh parsley leaves, 1⁄2 cup chopped fresh mint leaves, 1 cup chopped fresh cilantro leaves, 3 tablespoons fresh lemon juice, 1⁄4 cup extra-virgin olive oil, 1⁄2 teaspoon Celtic sea salt, plus more to taste, 1 cup chopped dried apricots, and 1 cup chopped walnuts

1. Melt the butter in a medium sauté pan over medium heat. Swirl to coat. Add the onion and cook until soft, about 5 minutes. Add the “riced” cauliflower to the onion and cook, stirring frequently, until warm but still crunchy, about 2 minutes.
2. Transfer the onion and cauliflower mixture to a large salad bowl. Add the parsley, mint, cilantro, lemon juice, olive oil, salt, apricots, and walnuts. Toss 10 to 15 times to mix well. Adjust the salt to taste. Serve at room temperature.

Apricot Pecan Cookies

My mom is famous for the cookie dough she sells at her shop in Dallas, The Festive Kitchen, and my all-time favorite is the apricot, oatmeal, and pecan cookie dough. With this grain-free version, I get to indulge in my favorite cookie again. (MAKES TWELVE 3-INCH COOKIES) / PREPARATION TIME: 45 minutes

2 cups almond flour, 2 tablespoons coconut flour, 1⁄2 teaspoon baking soda, 1⁄2 teaspoon unflavored grass-fed gelatin, 1⁄2 teaspoon Celtic sea salt, 1 teaspoon ground cinnamon, 6 tablespoons unsalted butter, melted, 1⁄4 cup raw honey, 2 tablespoons almond butter, 1 tablespoon Pure Vanilla Extract, 1⁄4 cup chopped pecans, and 1⁄4 cup chopped apricots

1. Preheat the oven to 350°F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
2. Place the almond flour, coconut flour, baking soda, gelatin, salt, and cinnamon in a large mixing bowl and stir to combine. Place the butter, honey, and almond butter in a small saucepan over medium-low heat and let the butter melt, stirring occasionally. Pour the wet mixture into the dry mixture, add the vanilla, and stir until combined. Stir in the pecans and apricots.
3. Using a 2-inch cookie scoop, scoop the dough into balls and place them on the prepared baking sheet. Using your fingers, gently press each dough ball until you have a 3-inch round. Bake for 11 to 12 min¬utes, or until the cookies are just turning golden brown on the edges. Cool for 15 minutes before serving. Store the cookies in an airtight container for up to 3 days.

PALEO/DAIRY-FREE ADAPTATION: Use 5 tablespoons coconut oil plus 1 tablespoon water in place of the butter.

Kids’ Squash and Cheese

This recipe comes from my sweet friend Molly. Molly and her husband, John, run Apricot Lane Farms in Southern California. (SERVES 6) / PREPARATION TIME: 45 minutes

3 tablespoons unsalted butter, plus more for the dish, 1⁄2 cup heavy cream, 1 teaspoon Celtic sea salt, 1⁄2 teaspoon freshly ground black pepper, Dash of cayenne, Dash of, ground nutmeg, 1 1⁄2 cups shredded white Cheddar cheese, 3 cups cooked spaghetti squash (see Note), 2 Roma (plum) tomatoes, cut into 1⁄8-inch slices, 1⁄2 cup finely grated Parmesan cheese, and 2 teaspoons extra-virgin olive oil

1. Preheat the oven to 350°F and adjust the rack to the middle position. Butter an 8 x 11-inch baking dish.

2. Place the butter, cream, salt, pepper, cayenne, and nutmeg in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally (be careful not to scald the cream). Whisk in the Cheddar cheese, stirring constantly until melted. Remove from the heat. Stir in the spa¬ghetti squash, mixing until all the squash is coated with cheese sauce.

3. Pour the mixture into the prepared baking dish and spread it out evenly. Arrange the sliced tomatoes on the squash and sprinkle with Parmesan cheese. Drizzle the olive oil over the casserole and bake for 50 minutes, or until the tomatoes are roasted and edges are just turning golden brown. Cool for 10 minutes and serve.

PALEO/DAIRY-FREE ADAPTATION: Use 1 cup Savory Cashew “Cheese” in place of the cream, salt, pepper, cayenne, nutmeg, Cheddar, and Parmesan. Instead of the directions above, melt 2 tablespoons coconut oil in a medium saucepan over medium heat. Stir in the cashew cheese and stir until incorporated. Stir in the spaghetti squash. Pour the mixture into a buttered 8 x 11-inch baking dish. Arrange the sliced tomatoes over the squash. Drizzle the olive oil over the casserole. Bake for 50 minutes, or until the tomatoes are roasted and the edges are just turning golden brown. Cool for 10 minutes and serve. / NOTE: To bake spaghetti squash, preheat the oven to 400°F. Cut the squash in half, pole-to-pole. Scoop out the seeds with a large spoon and discard. Place the squash halves cut side down in a large baking dish. Prick the skin with a fork 10 times on each side. Bake for 1 hour. Use a fork to pull the flesh of the squash into “spaghetti,” then mea¬sure it to use in the recipe. You can also serve it plain with a little butter, salt, and pepper or with marinara sauce.