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Written by an author, — a voice-over actress, food-blogger, and tomato-sauce entrepreneur — who has learned to manage her health (and her celiac disease) with a no-sugar-no-grains approach (NSNG), including elimination of processed foods, and a focus on real, low-carb, and metabolically-friendly foods.
This is the third cookbook in her “Eat Happy” series, featuring (perhaps the most originally-carborific of all cuisines) Italian cooking — recipes adapted healthfully from those that form part of her European heritage.
With recipe sections including Antipasti, Dressings and Sauces, Main dishes, Second courses, Soups and Casseroles, Breakfasts, and Sweets this collection features recipes including large beautiful photographs, based on minimal ingredients, and easy-to-follow instructions.
Some of my favorites, (that I can’t wait to try) include:
- Fava Beans, Ricotta and Mint appetizer
- White bean dip
- Primavera cauliflower “risotto”
- Cauliflower gnocchi
- Pan-fried chicken thighs with sage
- Ricotta cheesecake
- Olive oil cake with Limoncello glaze
Eating delicious foods, without grains, sugar, gluten or a profusion of carbs, can definitely be challenging. With the ideas and recipes in this book to work with, going low-carb and gluten-free (and focusing on truly healthy, nourishing food), is made perhaps not quite as intimidating.
A great big thank you to the Netgalley, the author, and the publisher for an ARC of this book. All thoughts presented are my own.
