Published by Cedar Fort on December 9, 2014
Source: From the Publisher
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Break the recipe code for your favorite foods! Free of grains, gluten, dairy, cane sugar, and soy, The Recipe Hacker is a mouthwatering collection of your favorite comfort foods with a healthy twist. Learn to use easy ingredient substitutions to transform traditional dishes into real, healthy comfort food masterpieces, without sacrificing any of the flavor! Enjoy healthier, whole-food versions of Key Lime Pie Crispy Orange Chicken and Banana Pancakes Step-by-step photos, dozens of recipes, and delicious flavors will keep you coming back for more. Enjoy all the comfort foods you crave and keep your body (and skinny jeans) happy at the same time!
Recently I’ve started considering the fact that several of my health issues might be alleviated by giving up certain foods that typically cause allergies. I’ve got a lot of inflammation in my body, and I’ve read that food allergies can manifest themselves in less noticeable ways, or can disguise themselves as other problems. Needless to say, I was super excited to try out this cookbook because it lines up with a lot of the foods I’ve been thinking about giving up.
The contents of the cookbook include breakfasts, appetizers, main dishes, sides, and desserts. The author has come up with some very creative workarounds, and her recipes sounds amazing! Before I get into the recipes, though, I’d like to touch on the information the author provides for her readers. There’s a short note where she introduces herself and explains why she think healthy eating should be an important part of our lives, followed by a small list of healthy ingredients. She pushes organic eating and her favorite flour substitute is blanched almond flour (although people allergic to almonds can used ground sunflower seeds or gluten free oats instead). She also lists other flour, cane sugar, milk substitutes.
Now, to get into the foods! There are 100 recipes in all, most are accompanied by a sizable photo that looks so yummy I could eat it! I’m going to mention just a few that I think sounds interesting, but I’ll have to do a little more tweaking because I’m allergic to all nuts and seeds. It appears my gluten substitutes are limited!
Starting with breakfast, there’s a recipe for a donut breakfast sandwich, which sounds really yummy. It’s got a fried egg and bacon in it, and the donut is sweetened with pure maple, almond, and vanilla extracts. Sounds so good! There’s also a recipe for bagels, and I LOVE bagels. The author has included tweaks to make several different kinds, including blueberry and cinnamon (I’ll skip the raisins! Not a fan.).
Moving on to appetizers, the first recipe is onion rings–one of my guilty pleasures for sure! There’s ground almonds in them, though, so I’ll have to get a little creative. How does this sound: teriyaki spiked, tender rib eye-wrapped asparagus. Sounds crazy to me, but I’m intrigued! There’s also a recipe for pretzel bites, garnished with sea salt. Yum!
Ok, dinner time! I’m a sucker for pizza, and there’s a recipe for pizza dough made from almond flour, coconut flour, and arrowroot starch (and some other stuff) that I’d love to try. There are a few recommendations for toppings as well. Beef brisket and crispy orange chicken sound good, too! To go with dinner there’s recipes for cauliflower rice, almond bread, and egg white biscuits. I’m kind of a carb addict.
Finally, we’re on to my favorite: dessert! The chocolate fudge cake, sweetened with coconut oil and raw honey, looks amazing in the picture. Angel food cake, my favorite! And hello apple pie (topped with dairy-free vanilla ice cream, recipe included). There’s a bunch of cookie recipes, some brownies, and even cheesecake bites (no cheese included). I think the author might love dessert the most, just like I do!
All in all, I’m super excited to try some of these recipes! It seems like Keuilian is very creative, and has thought about pretty much all the comfort foods that are so hard to give up when you’re trying to avoid certain ingredients. I really appreciate that the author avoided sugar substitutes, which are so much worse for you than regular sugar is. My only qualm is that these recipes use ingredients that are higher in fat than the foods they are substituting (nuts and coconut milk are commonly used ingredients), but if you’re going for avoiding allergens over losing weight you won’t have to worry. It’s nice to have some alternatives to gluten, dairy, and sugary foods you love! The cookbook is very well-designed, of good quality, and the photography is wonderful!