The Recipe Hacker: Comfort foods without gluten, dairy, soy, grains or cane sugar
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 flavor! Enjoy healthier, whole-food versions of Key Lime Pie, Crispy Orange Chicken, and Banana Pancakes. 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!
About the author:
Diana Keuilian is passionate about creating wholesome versions of your favorite foods. She removes the gluten, dairy, soy, grains and cane sugar from traditional comfort food recipes like cake, tacos, cookies, waffles, enchiladas and more. This hobby propelled her to start the popular blog, RealHealthyRecipes.com, where she shares hundreds of delicious recipes and mouthwatering photos. She lives in Southern California with her husband and two young children.
For more recipes, or to contact Diana, visit RealHealthyRecipes.com and www.facebook.com/
I'm always looking for ways to help my family eat healthier and often that means revisions to old family favorites. or finding something new they will enjoy, and I will feel good about fixing. This new cookbook by Diana Keuilian is the perfect answer. Be sure and check it out!
Here's an example:
Who doesn’t want to eat a cookie for breakfast? I sure do. And let me tell you, it’s pretty easy to get the kids to eat a cookie on their way to school. These cookies are packed with bananas, coconut, raisins, and almonds—all very wholesome and nutrient-dense ingredients. So you can hand out breakfast cookies to the kiddos with a smile on your face, knowing that they are starting their day off right.
Quick Tip: Make a batch of these Breakfast Cookies on the weekend, and store them in an airtight container in the fridge for quick, on-the-go weekday breakfasts.
Prep: 20 minutes Bake: 35 minutes Oven: 350˚F Makes: 20 cookies
3 ripe bananas
½ cup unsweetened apple sauce
2 Tbsp. coconut oil
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1/3 cup coconut flour
1 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. sea salt
2 cups unsweetened shredded coconut
½ cup black raisins
¼ cup sliced almonds
1) Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
2) Combine the bananas, applesauce, coconut oil, vanilla extract, and apple cider vinegar in a food processor.
Blend until smooth.
3) Combine the coconut flour, cinnamon, baking soda, and sea salt in a medium bowl.
Add the dry ingredients to the food processor. Pulse until combined. Add the shredded coconut, raisins, and
sliced almonds and mix with a big spoon.
4) Place large scoops of dough, using an ice cream scooper, on the prepared baking sheet. Lightly press the balls
of dough down into cookie shape. Sprinkle a few pieces of sliced almonds and raisins on each cookie. Bake for
25–35 minutes, until golden and baked through. Allow to cool for 5 minutes on the pan, and then transfer to a cooling rack. Store in an airtight container in the fridge. Enjoy!