Today I am very excited to be giving away a copy of the new edition of The Whole Life Nutrition Cookbook! The Whole Life Nutrition Cookbook is written by husband and wife team Tom and Ali. Ali blogs over at Nourishing Meals. Awhile ago I bought a copy of Tom and Ali’s Nourishing Meals cookbook. I immediately fell in love.
Ali’s recipes are wholesome, creative, and absolutely delicious. The new cookbook is completely revised and updated with over 300 recipes, including 100 new ones. All of the recipes are gluten-free and many are egg-free, dairy-free, and grain-free. There are so many new recipes I can’t wait to try!
Here are a few that caught my eye:
– Tons of recipes for traditional cultured/pickled vegetables (full of probiotic goodness and so delicious!)
– Homemade gluten-free breads: Sourdough Bread, Herbed Focaccia Bread, Quinoa Tortillas (all made with real, whole-food ingredients)
– Quick and easy breakfast ideas: Spiced Apple and Rice Hot Cereal, Banana-Almond Pancakes, Pumpkin-Goji Berry Muffins
– Delicious and nourishing soups: Butternut Squash, Kale and White Bean Soup, Turkey and Wild Rice Soup, Roasted Tomato Fennel Soup, Quinoa Corn Chowder
– Fresh salads and vegetables: Raw Kale Salad with Lemon and Pumpkin Seeds, Chicken Fajita Salad with Spicy Avocado Dressing, Sauteed Roasted Butternut Squash with Shallots and Golden Raisins, and so many more!
– Whole grain recipes including the basics on cooking gluten-free whole grains: Pine Nut-Studded Rice, Wild Rice and Kale Salad, Heirloom Tomato-Basil Quinoa Salad, Lemon Millet Patties
– Vegetarian Main Dishes: Navy Beans in Homemade BBQ Sauce, Coconut Vegetable Curry with Chickpeas, Luscious Lentil and Brown Rice Casserole
– Fish, Poultry and Meat Main Dishes: Wild Salmon with Ginger-Lime Marinade, Simple Chicken Nuggets, Indian Chicken Curry, Apricot and Fig Roasted Turkey Breast
– Lots of scrumptious, healthy desserts: Chocolate Raspberry Hazelnut Tart, Gingerbread Cut-out Cookies, Vanilla Bean Cupcakes, Grain-Free Chocolate Mini Cupcakes, Zucchini Spice Cake, Chewy Chocolate Chip Cookies
Ali makes eating a whole-food diet exciting. Her recipes never let me down! For each recipe, she gives great ideas about what to pair the dish with, making meal planning so easy. I love all the tidbits of nutritional information throughout the book. I learn so much every time I open it. Additionally, all of the recipes are easy to make and approved by their 5 children!
The other reason I love this cookbook is because of their invaluable, science-based information on truly healthy diets. Have you ever googled things too much and ended up totally confused about vegan, vegetarian, raw foods, and paleo diets? I know I have! With so much information out there, it can be hard to know how to eat. My goals with healthy eating have never been about weight-loss or following a new trend. I have been trying to heal my body from the inside out with real, wholesome food.
The Whole Life Nutrition Cookbook addresses all these different diets and who they are beneficial for. They keep it simple and help clear up some of the negative energy surrounding food so people can feel better and enjoy what they are eating! I love that they take into account that all of our bodies are different and have different needs. I gained so much insight from reading the informational chapters in the beginning of the book. The book has recipes suitable for all whole-food based diets, including many grain-free recipes.
One recipe that immediately caught my eye was the German Banana-Cinnamon Pancake. To say I love German Pancakes is an understatement! My BFF Jessica introduced me to German Pancakes in college one weekend when we made breakfast for the boys who lived next door. I was amazed all she did to make it was whirl some ingredients in the blender and pour them into the pan!
They are now my go-to breakfast when we have company over. Throwing one big pancake in the oven is secretly so easy, but people always feel like you went all-out making a special breakfast. Ali’s idea of adding a banana to sweeten the pancake is brilliant! She also made this German Pancake grain-free and healthy enough to eat everyday if you wanted. I’m all for that! Ali has graciously allowed me to share the recipe here.
I’m giving away 1 copy of the book below! The giveaway will close on Sunday, May 4 at 12am PST.
- 5 large eggs
- 1 cup coconut milk
- 1 large ripe banana
- 1/2 cup blanched almond flour
- 1/4 cup arrowroot powder
- 2-3 teaspoons ground cinnamon
- pinch sea salt
- 2-3 tablespoons coconut oil or butter
- Preheat the oven to 425F.
- Put all the ingredients except the coconut oil into a blender and blend on high until smooth and creamy. Heat a 10-inch cast-iron skillet over low heat. Add the coconut oil or butter to the skillet and let melt.
- Pour in the pancake batter. Place the skillet into the oven and bake the pancake for 20-25 minutes. It should puff up by the end of baking time and then sink down as it cools. Remove the skillet from the oven, slice the pancake into wedges, and serve with desired toppings. Ali suggests sliced banana, a sprinkle of cinnamon, and a dollop of homemade coconut milk yogurt (recipe in the book). Enjoy!
*I think this recipe would also work in a 9x13 pan. Just pour melted butter into the bottom of the pan and spread it around before adding the batter.