The Whole Smiths Real Food Every Day: Healthy Recipes to Keep Your Family Happy Throughout the Week

Price: $20.99
(as of Oct 26,2023 01:37:35 UTC – Details)

The follow-up to the best-selling The Whole Smiths Good Food Cookbook with easy recipes for weeknight cooking

Today, more than ever, people are looking to transition to a whole foods-based diet, aware of the health benefits of fresh foods over highly processed options. Still, people are used to convenience, and have busy schedules and little time to put a meal on the table. The Whole Smiths Real Food Every Day solves the problem of what’s for dinner during a hectic week. With simple, accessible recipes that are designed to be made ahead, used for leftovers, or thrown into a slow cooker, families will be able to easily prepare healthy meals on a regular basis. Chapters like Sheet Pan Recipes, One-Pot Wonders, Meal Prep, and Leftover Makeovers will guide readers in making the most of their time in the kitchen while delivering healthy recipes that can be made with minimal effort. This follow-up to the best-selling The Whole Smiths Good Food Cookbook will also highlight which recipes are gluten-free, grain-free, dairy-free, and more, making it easy to prepare recipes to fit into any diet.

From the Publisher

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Chicken and Pesto-Stuffed Sweet Potatoes from THE WHOLE SMITHS REAL FOOD EVERY DAY

Serves 4 • Gluten-Free • Grain-Free • Paleo

Have you ever had pesto and sweet potato together? Do you have any idea how well the garlic-y basil pairs against the sweet flesh of a sweet potato? Well, you’re about to. This recipe is one you’ll look at once and then be able to make on your own, over and over again. It’s that simple and delicious.

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45 to 50 minutes, Until soft and tender.

While the sweet potatoes are baking, in a medium skillet over high heat, heat the avocado oil. When the oil is hot, add the cherry tomatoes and sear them on one side for 1 to 2 minutes. Gently shake the pan and sear the other side for 1 to 2 minutes. Set aside.

Remove the sweet potatoes from the oven and let cool slightly. When cool enough to handle, slice each sweet potato in half lengthwise and score crosshatches into the flesh.

Add 1 tablespoon of the butter to each sweet potato half and sprinkle each with ½ teaspoon of the flaky sea salt.

Top each sweet potato half with ½ cup of the chicken and ¼ cup of the pesto. Divide the tomatoes evenly on top and serve.

Ingredients 2 large sweet potatoes 2 teaspoons avocado oil 1 cup cherry tomatoes 4 tablespoons butter or ghee 2 teaspoons flaky sea salt 2 cups chopped leftover cooked chicken or rotisserie chicken 1 cup Vegan Pesto (recipe below)

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Makes about 2 cups • Dairy-Free • Gluten-Free • Grain-Free • Paleo • Vegan • Vegetarian

I used to think you couldn’t make a delicious pesto without Parmesan. I mean, doesn’t cheese make everything better? Well, as it turns out, it doesn’t. You don’t need cheese to make a delicious pesto. In lieu of cheese, I use some salted cashews—I find they mimic the taste of the traditional Parmesan perfectly: slightly nutty, sweet, and salty. Boom: vegan pesto.

Combine the basil, garlic, olive oil, cashews, pine nuts, and salt in a blender or food processor. Blend on high speed for 10 to 15 seconds, until the nuts are broken down and the pesto is well combined but still has some texture.

Store in an airtight container in the refrigerator for up to 1 week. You can also freeze it in an ice cube tray for up to 6 months and pop out the frozen pesto cubes as needed.

TIP: To toast pine nuts, heat a small skillet over medium heat. When the pan is hot, add the pine nuts and toast, stirring them frequently, until they are golden brown, 1 to 2 minutes. Keep an eye on them, as they can burn quickly! Remove them from the pan as soon as they are done and let cool.

Ingredients 4 cups loosely packed fresh basil leaves 4 garlic cloves 1 cup extra-virgin olive oil ½ cup salted roasted cashews ½ cup pine nuts, toasted (see Tip) 2 teaspoons salt

Publisher ‏ : ‎ Harvest (December 29, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 035816446X
ISBN-13 ‏ : ‎ 978-0358164463
Item Weight ‏ : ‎ 2.03 pounds
Dimensions ‏ : ‎ 8 x 0.86 x 9 inches

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