Bodacious Breads

Allergy Free

Since 2002

Katrina’s

PaleoVeganSoy-FreeGluten-FreeDairy-Free

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Written by

Katrina Nixonauthor of www.icanteatwhat.com

Photographed by

Chad Nixon

Bodacious BreadsKatrina’s

All our breads are Paleo, Gluten Free, Soy Free, Dairy Free, and Vegan, with the exception of the Gluten Free “Corn” Muffins which contain grains. But don’t let that scare

you off, because they are all amazing!

Medical information obtained from our cookbook is not intended as a substitute for professional care. If you have or suspect you have a problem, you should consult a healthcare provider.

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Getting Started

Almond Meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.

Almond Milk is slightly beige in color and has a creamy texture and nutty taste. It can be made at home by grinding almonds with water, or it can be purchased. Unlike animal milk, almond milk has neither cholesterol nor lactose and being a plant food, it is often consumed by vegans, vegetarians, and others forgoing dairy. Commercial almond milk often comes in plain, vanilla, or chocolate flavors and is sometimes enriched with vitamins.

Arrowroot was very popular in the Victorian era, and Napoleon supposedly said the reason for the British love of arrowroot was to support the commerce of their colonies. It can be consumed in the form of biscuits, puddings, jellies, cakes, hot sauces, and also with beef tea, milk or veal broth.

Chia Seed Meal can be used For weight loss, Chia seeds are an appetite suppressant, and Chia gel may be used to replace eggs within recipes.

Baking Powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder

and baking soda, the baking powder does most of the leavening.

Coconut Oil is commonly used in cooking, especially for frying, and is a common flavor in many South Asian curries. In recent years despite its high saturated fat content, virgin coconut oil has become popular and was described in a New York Times article as having a “haunting, nutty,” flavor with a touch of sweetness, which works well in baked goods, pastries, and sautés.

Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates.

Here are some of the main ingredients that I use for baking.

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Flaxseed Meal can provide a nutritional punch to many baked goods. Add flaxseed meal to bread, pancakes, muffins, bars, cookies and other recipes for extra nutrition and a nutty flavor.

Gluten Free All-Purpose Baking Flour is just the thing for those sensitive to gluten. Gluten Free All-Purpose Baking Flour can replace wheat flour in a variety of recipes with the addition of xanthan gum or guar gum.

Grape Seed Oil is pressed from the seeds of grapes, and is thus an abundant by-product of winemaking. This oil is great for high heat cooking & has a light flavor

Millet Flour is wonderfully nutritious and a good source of protein, essential amino acids and dietary fiber. Millet is also an excellent source of manganese, phosphorus and magnesium.

Sorghum Flour is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. It is high in protein, iron, and dietary fiber, making sorghum flour welcome in pantries around the world. Sorghum flour is high in antioxidants, which support cardiac health.

Xanthan Gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.

Pure Stevia Extract Powder is excellent for those sensitive to sugar, diabetics or those who want to lower sugar intake. The best tasting brands are, Trader Joe’s Organic, Now Foods, and 365 brand.

Allspice

Ground Cloves

Garlic Powder

Ground Cinnamon

Nutmeg

Salt

Savory

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ChoColate Chip Banana Bread 8

papaya ShortBread 10

Savory BiSCuitS 12

Banana Bread 14

Gluten Free “Corn” MuFFinS 16

autuMn-SpiCe SConeS 18

ChoColate Chip SConeS 20

BlueBerry BiSCuitS 22

apple SniCkerdoodle BiSCuitS 24

raSpBerry SConeS 26

Banana BiSCuitS 28

ShortBread 30

pear Bread 32

MarvelouS ManGo MuFFinS 34

ZuCChini Bread 36

FlaxSeed Meal eGG 37

Breads

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Chocolate Chip Banana Bread

1/2 cup almond meal or sunflower seed meal (grind sunflower seeds in your blender)1/2 cup arrowroot starch1 t. tapioca starch1 t. cream of tartar3/4 t. Baking Soda3/4 t. stevia powder1 1/2 t. xanthan gum1/2 t. ground nutmeg2 pureed bananas2 flaxseed meal eggs (recipe pg. 37) or 2 regular eggs1/2 cup “Enjoy Life” chocolate chips

inGredientS

1. Preheat the oven to 350.2. In small bowl combine 2 T. flaxseed meal and 6 T. water. Set aside.3. In large mixing bowl combine almond flour/meal, arrowroot starch, tapioca starch, cream of tartar, baking soda, xanthan gum, nutmeg and stevia.4. Puree the bananas in a blender or small chopper. Add to the dry ingredients.5. Add the Sunflower Butter, and flaxseed “egg” mixture.6. Fold in the chocolate chips and stir till smooth.7. Pour into greased mini loaf pans and bake at 350 for 50 minutes. Let cool 10 minutes before removing from the pan. If you’re like us, you won’t have any leftovers!

direCtionS

This bread is great for those over-ripe bananas. Even my kids eat this bread in a flash. It doesn’t stay long after it’s out of the oven. If you tolerate them, you can use regular eggs, instead of the flaxseed eggs. If you have a nut allergy, you can use ground sunflower seeds in place of the almond meal. I’ve done that and it’s great! Be aware that when sunflower seeds are cooked they turn green. Don’t be alarmed, it’s just their color. Just tell your kids that Shrek made it for them! Enjoy!

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Papaya Shortbread

1/4 cup coconut flour1/4 cup tapioca starch1/4 cup potato starch3/4 cup almond flour2 t. baking powder1/4 t. baking soda1/2 t. xanthan gum1/2 t. pure stevia powder1/4 t. salt1 t. GF vanilla2 t. honey (optional: omit if vegan or use maple syrup)1/4 cup melted coconut oil, grape seed or sunflower seed oil2 T. almond, rice or coconut milk (not canned)3/4 cup papaya puree

inGredientS

1. Preheat oven to 375.2. In a medium mixing bowl combine the flours, starches, baking powder, baking soda, xanthan gum,

stevia and salt. Set aside.3. Slice a large papaya in half, lengthwise. Scoop out the seeds and discard.4. Scoop out the flesh of 1/2 of the papaya and puree in an electric chopper, blender or ninja.5. Measure it out to make 3/4 cup of the puree, and pour into a small mixing bowl.6. Add the honey, vanilla, milk, and oil, and mix thoroughly.7. Add the wet ingredients to the dry ingredients and mix until smooth.8. Form 6 balls of dough into biscuit shapes and place onto a lightly greased baking sheet.9. Bake for 20 minutes at 375 degrees F.10. Serve warm with honey, fruit spread or nut butter, or enjoy as is!

direCtionS

Yes, they are good! Really good. I made these biscuits because most of my family doesn’t like plain papaya, and to my surprise my whole family loved them! They fight over them! Score!!!! Give them a try and let me know what you think!

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Savory Biscuits

1/2 cup arrowroot starch1/4 cup tapioca starch1/2 cup almond meal2 t. baking powder1/4 t. baking soda1/2 t. salt1/4 t. stevia1/2 t. garlic powder1 t. savory1 t. honey or maple syrup (optional)1/3 cup grapeseed oil or melted coconut oil or macadamia nut oil1/3 cup almond, rice or boxed coconut milk

inGredientS

1. Preheat the oven to 375. In a medium mixing bowl combine the dry ingredients.2. In a small mixing bowl combine the wet ingredients and add them to the dry ingredients, mixing thoroughly.3. With a large spoon, form batter into biscuits on a lightly greased baking sheet.4. Bake at 375 for 12 minutes.5. Serve warm.

direCtionS

Here’s another great recipe for those of you with grain sensitivity, perfect for the dinner table. These are a great side to a nice bowl of chili, soup or summer salad. You’ll be amazed at how quickly they disappear!

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Banana Bread

1/2 cup almond meal or sunflower meal (blend sunflower seeds in your blender)1/2 cup arrowroot starch1 t. tapioca starch1 t. cream of tartar3/4 t. Baking Soda3/4 t. stevia powder1 1/2 t. xanthan gum1/2 t. ground nutmeg2 pureed bananas3/4 cup +2 T. sunflower butter2 flaxseed meal eggs (recipe pg. 37) or 2 eggs

inGredientS

1. Preheat the oven to 350.2. In small bowl combine 2 T. flaxseed meal and 6 T. water. Set aside.3. In large mixing bowl combine almond flour/meal, arrowroot starch, tapioca starch, cream of tartar,

baking soda, xanthan gum, nutmeg and stevia.4. Puree the bananas in a blender or small chopper. Add to the dry ingredients.5. Add the Sunflower Butter, and flaxseed “egg” mixture and stir till smooth.6. Pour into greased mini loaf pans and bake at 350 for 50 minutes. Let cool 10 minutes before removing from the pan. If you’re like us, you won’t have any leftovers!

direCtionS

Here’s our grain free version of an old classic. We especially love it with sunflower seed meal. This one is not as sweet as traditional banana bread but my kids still love it, and I’m sure you will, too!

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Gluten Free “Corn” Muffins

1 cup gluten free flour blend ( I use Trader Joe’s or King Arthur brand )1 cup corn, millet or sorghum flour1 T. baking powder1/2 t. sea salt1/2 cup melted coconut oil, butter or grape seed oil1/2 cup honey or maple syrup1 large egg or flaxseed meal egg (Use recipe found on p. 37)3/4 cup almond, boxed coconut, or rice milk (use whatever fits your diet )1 1/2 t. xanthan gum

inGredientS

1. Preheat the oven to 375. In a medium mixing bowl combine the dry ingredients.2. In a small mixing bowl combine the wet ingredients and add them to the dry ingredients, mixing thoroughly.3. With a large spoon fill lightly greased muffin tins 3/4 full with batter.4. Bake at 375 for 20 minutes.5. Serve warm.

direCtionS

This is one of our daughter’s favorite bread recipe. You can bake in muffin tins or in an 8″ x 8″ baking pan.

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Autumn-Spice Scones

1/2 cup coconut flour1/4 cup tapioca flour/starch, optional1/2 cup almond meal1/2 t. baking soda1 t. cinnamon1/4 t. nutmeg1/4 t. allspice1/4 t. ground cloves1 t. xanthan gum2 t. baking powder1/2 t. stevia powder1/2 cup almond, rice or boxed coconut milk1/2 cup unsweetened applesauce1/4 cup melted coconut oil or grape seed oil or macadamia nut oil2 T. flaxseed meal1/2 T. apple cider vinegar, optional

inGredientS

1. Preheat oven to 3502. Mix together the coconut flour, tapioca flour, baking powder, baking soda, spices, and xanthan gum.3. In separate bowl mix together flaxseed meal, apple cider vinegar, almond milk, oil and applesauce.

Add to the dry ingredients and mix thoroughly.4. Plop large scoops of batter onto greased cookie sheet to form 6 “scones.”5. Bake at 350 for 25 minutes.

direCtionS

I love this bread during the cooler Autumn months. The spices are very warming and smell like the holidays.

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Chocolate Chip Scones

1/2 cup coconut flour1/4 cup tapioca flour/starch, optional if you’re on a lower starch diet1/2 cup almond meal1/2 t. baking soda1 t. xanthan gum2 T. flaxseed meal1/2 t. stevia powder2 t. baking powder1/2 cup unsweetened applesauce1/4 cup melted coconut oil or grape seed oil1 t. vanilla extract1/2 cup Enjoy Life chocolate chips1/2 cup almond, boxed coconut milk or rice milk

inGredientS

1. Preheat oven to 350.2. Mix the first 5 ingredients. In separate bowl mix the next 6 ingredients and add to the dry ingredients.3. Fold in the chocolate chips.4. Plop large spoonfuls of batter onto a greased cookie sheet and Bake at 350 for 25 minutes.

direCtionS

Here’s another version of the scone recipe to curb your chocolate fix! You could also use this as a healthy treat for you and the kids!

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Blueberry Biscuits

1/2 cup coconut flour1/2 cup almond flour1 t. xanthan gum2 t. baking powder1/2 t. Baking Soda1/2 t. pure stevia powder2 t. honey or maple syrup1 t. vanilla1/2 cup unsweetened applesauce1/2 cup almond, rice or boxed coconut milk1/4 cup melted coconut or grapeseed oil2 T. flaxseed meal1 t. xanthan gum1/2 cup fresh or frozen blueberries

inGredientS

1. In a medium bowl combine all dry ingredients.2. In a small bowl combine all wet ingredients and add to dry ingredients mixing thoroughly.3. Fold in blueberries.4. On a lightly greased baking sheet plop large spoonfuls of batter to form 6 “biscuits”.5. Bake at 350 for 25 minutes

direCtionS

Blueberries! MMMMMMM…….Here’s another wonderful way to have your bread and eat it too! Paleo people love!

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Apple Snickerdoodle Biscuits

3/4 cup sunflower seed meal1/4 cup coconut flour1/4 cup tapioca starch1/4 cup potato starch2 t. baking powder1/4 t. baking soda1/2 t. pure stevia powder1/2 t. xanthan gum2 T. cinnamon2 T. boxed (not canned) coconut milk, or other dairy free milk1 cup unsweetened applesauce1/4 cup melted coconut oil

inGredientS

1. For the sunflower seed meal, add 1 cup roasted and salted sunflower seeds to a blender and blend until fine crumbles form.

2. Add all the dry ingredients to a medium mixing bowl and mix thoroughly.3. Fold in the coconut milk, applesauce and coconut oil and stir until well mixed.4. Place large spoonfuls of dough onto a lightly greased baking sheet to form 6 “biscuits.”5. Bake at 375 for 20 minutes

direCtionS

If you love apples and cinnamon….This one’s for you! So deliciously appleish and just the right amount of cinnamon. Moist, and just sweet enough. Perfect for breakfast or a snack. Packed with nutrient and fiber rich ingredients like apples, coconut flour, coconut oil, cinnamon and sunflower seeds. Did you know that cinnamon AND apples are both great for digestion, high in antioxidants, immune boosting and help regulate blood sugar? Coconut oil is also great for energy, fat burning, and contains Lauric Acid that kills bacteria, viruses, fungi and helps stave off infections. Studies show that the healthiest people groups in the world eat 60% coconut in their diets! If you are among those that don’t care for the taste of coconut, like my middle daughter, you won’t believe how good these biscuits taste. My daughter loves them, in spite of their coconut contents. So go ahead and give them a try. Let me know how you like them!

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Raspberry Scones

1/2 cup coconut flour1/4 cup tapioca flour/starch, optional2 t. baking powder1/2 t. baking soda1 t. xanthan gum2 T. flaxseed meal1/2 cup almond flour/meal1/2 t. stevia powder1/2 cup almond, boxed coconut or rice milk1/2 cup applesauce1/4 cup melted coconut oil or grape seed oil1 heaping T. unsweetened raspberry fruit spread2 Tablespoons chopped fresh raspberries

inGredientS

1. Preheat oven to 350.2. Mix together the first 5 ingredients.3. In a separate bowl stir together the last 6 ingredients, and add to the dry ingredients.4. Plop large spoonfuls of batter onto a greased cookie sheet to form 6 scones.5. Bake at 350 for 25 minutes.

direCtionS

This recipe is perfect for raspberry season! It’s delightful!

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Banana Biscuits

3/4 cup sunflower seed meal1/4 cup tapioca starch1/4 cup coconut flour1/4 cup potato starch2 t. baking powder1/4 t. baking soda1/2 t. xanthan gum1/2 t. pure stevia powder1/2 t. nutmeg1 t. GF vanilla2 T. coconut milk (not canned) or dairy free milk of choice2 med. large pureed bananas1/4 cup melted coconut oil

inGredientS

1. Preheat the oven to 375.2. For the sunflower seed meal place 1 cup roasted, salted sunflower seeds in to a blender and blend

until fine crumbles form.3. Add all the dry ingredients to a large mixing bowl and stir well.4. Puree the bananas in a blender until smooth.5. Combine the wet ingredients, except the coconut oil, in a small mixing bowl. Add to the dry ingredients

and mix well. Add the coconut oil last and fold in.6. With a large mixing spoon, form into 5 or 6 large biscuits and place onto a lightly greased baking pan.7. Bake at 375 for 20 minutes.

direCtionS

Banana bread in a small package! Easy to make and faster to bake. Travels well in a lunch box, too! This is yet another great grain free, vegan way to enjoy your over-ripe bananas. I’ve made this one tree nut free for those with nut allergies. Not only are bananas high in potassium, bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke. Bananas also help with digestion, are high in antioxidants, are high in tryptophan (which helps with mood regulation and sleep), helps prevent kidney cancer and increase calcium absorption, and much, much more! I’m thinking you should go make some of these!

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Shortbread

3/4 cup sunflower seed meal or almond meal1/4 cup tapioca starch1/4 cup coconut flour1/4 cup potato starch2 t. baking powder1/4 t. baking soda1/2 t. xanthan gum1/2 t. pure stevia powder1/2 t. nutmeg1 t. GF vanilla2 T. coconut milk (boxed, not canned) or dairy free milk of choice2 med. large pureed bananas1/4 cup melted coconut oil

inGredientS

1. Preheat the oven to 375.2. For the sunflower seed meal place 1 cup roasted, salted sunflower seeds in to a blender and blend

until fine crumbles form.3. Add all the dry ingredients to a large mixing bowl and stir well.4. Puree the bananas in a blender until smooth.5. Combine the wet ingredients, except the coconut oil, in a small mixing bowl. Add to the dry ingredients

and mix well. Add the coconut oil last and fold in.6. With a large mixing spoon, form into 5 or 6 large biscuits and place onto a lightly greased baking pan.7. Bake at 375 for 20 minutes.

direCtionS

This recipe is excellent for strawberry shortcake. I also like to eat it solo for breakfast or a snack.

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Pear Bread

3/4 cup pecan meal1/4 cup tapioca starch1/4 cup potato starch1/4 cup coconut flour2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon stevia powder1/2 teaspoon xanthan gum1/2 teaspoon ground nutmeg3/4 cup peeled and pureed pear2 Tablespoons unsweetened dairy free milk1 teaspoon vanilla

inGredientS

1. Preheat the oven to 350.2. In a blender or coffee grinder, blend the pecans till fine crumbles appear.3. In a large mixing bowl combine the pecans with the remaining dry ingredients.4. Peel and puree the pear in a blender and add to the dry ingredients with the milk and vanilla. Mix well.5. Spoon the batter into a lightly greased mini loaf pan. It will have a thick consistency.6. Bake at 350 for 45-50 minutes. Enjoy warm or refrigerate for up to 5 days.7. If you need to bake ahead and store for later, this bread freezes well. Thaw in the refrigerator or

countertop for great texture.

direCtionS

Here’s another great way to use those pears! This grain free bread is soooo good and so good for you. With the great benefits of pears which are high in antioxidants as well as anti-inflammatory benefits, intake of pears has now been associated with decreased risk of several common chronic diseases that begin with chronic inflammation and excessive oxidative stress. These diseases include heart disease and type 2 diabetes according to the world’s healthiest foods.org.

I also love the flavor of pears with pecans which add protein and have a long list of health benefits. Pecans help with weight loss, heart health, digestion, skin health, blood pressure, bone and tooth health, strengthen the immune system and many more! This bread makes a great addition to your breakfast (or snack) table.

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Marvelous Mango Muffins

1/4 cup tapioca starch or arrowroot starch1/4 cup potato starch1/4 cup coconut flour3/4 cup almond or sunflower seed meal2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon stevia powder1/2 teaspoon xanthan gum2 ripe mangoes2 Tablespoons dairy free milk of choice, unsweetened

inGredientS

1. In a medium mixing bowl combine the dry ingredients and set aside.2. Peel the mango and puree in blender until smooth.3. In a small mixing bowl combine the pureed mango with the milk. Add this to the dry ingredients and

stir well.4. Fill lightly greased muffins tins 3/4 full with the batter.5. Bake at 350 for 20-25 minutes. We love these plain or with raw honey!

direCtionS

Here’s one of my favorite mango recipes for mango season. It’s delightful to wake up to these grain free and vegan creations. There is also no added sugar which makes them even better.

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Zucchini Bread

2 cups almond meal or sunflower meal (for a tree nut-free version)1 cup pecan meal (or sunflower meal)1 t. baking powder1 1/2 t. baking soda2 t. xanthan gum1/2 t. sea salt2 t. ground cinnamon1/2 t. nutmeg1/4 t. ground cloves1/2 t. stevia powder2 flaxseed meal eggs (pg. 37) or regular eggs if tolerated1 T. vanilla extract1/2 cup unsweetened applesauce3/4 cup shredded zucchini1/4 cup melted coconut oil

inGredientS

1. Combine all the dry ingredients in large bowl.2. In a separate bowl mix all wet ingredients and add to dry ingredients.3. Stir until mixed and pour into 2 lightly greased mini loaf pans.4. Bake at 350 for 55 minutes.

direCtionS

I love quick breads! They’re sweet!!!! This is a great way to use those zucchini’s for a grain free, egg free and no-added sugar free bread. It’s not as sweet as the traditional zucchini bread, but still packed with flavor and better for you! I use mini loaves to ensure they cook through.

For a flaxseed meal egg combine 1 T flaxseed meal with 3 T water and let sit for 5 - 10 minutes. Voila! Your perfect egg substitute!

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Flaxseed Meal Egg

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Fast forward 12 years and I’ve had time to get well acquainted with my health needs. I have found that not only am I sensitive to gluten, dairy, soy and eggs, but also all grains, sugar and legumes. I never stopped having stomach aches and itching until I eliminated those foods. Now I’m eating a lot of vegetables, fruit, nuts and a little fish, with great success. The funny thing is I don’t love cooking, but I do love food! Since our girls are also sensitive to gluten, eggs, and dairy, I’ve spent a lot of time learning how to cook great tasting allergy free food. It isn’t cheap, but I think of it as an investment for our future. Keeping that in mind really helps to stay sane when shopping. Even with lots of gluten-free options on the shelves, a lot of them are over-processed and full of sugar! My goal is to eat for wellness and keep meals as simple as possible. So, here we are to encourage you on your journey.

Be blessed as you learn a new way of eating to gain energy, longevity and healing.

KatrinaHere’s how it all started: In 2002 I found myself sitting across from a naturopathic physician, with my test results in his hands. Since the birth of our first child, 19 months earlier, I had struggled with:

• severe insomnia• itching from head to toe• heart palpitations• mood swings• gas• major GI distress

I was getting weaker and weaker. I knew that traditional medicine wasn’t a good place for me to start because of my reactions to prescription meds in the past. The naturopathic doctor ordered an adrenal stress test and a stool test. The results showed that I had extremely elevated cortisol, and gluten, dairy, soy and egg intolerance. Since I had been diagnosed with IBS 10 years earlier and chose to alter my diet to control the symptoms, instead of taking the prescriptions, I was already using less wheat and dairy, but hadn’t completely taken them out of my diet.

This new dietary restriction was mind-blowing. I went home and stared at the food in my cupboards and cried, not knowing what to eat or where to start. Gluten, dairy, soy and eggs were in everything! I felt like I was going to starve! I cried for weeks trying to figure out what to do, what to eat. To make matters worse, as a vegetarian my protein intake came from dairy, eggs and soy. How was I going to get enough protein with these new restrictions? Rice, beans, soy and nuts were my main stay. However, I had intense fatigue after every meal and had to lay down for an hour.

Allergy Free

Since 2002

Medical information obtained from our cookbok or website is not be intended as a substitute for professional care. If you have or suspect you have a problem, you should consult a healthcare provider.

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Meet The Team

Chef MasterAllergies

GlutenDairySoy

GrainEggsSugar

Food TesterAllergies

GlutenDairy

Little ChefAllergies

GlutenDairyEggs

Food TesterAllergies

GlutenDairyEggs

My three children also have gluten and dairy sensitivity so I’ve learned how to make our food taste great. Our hope is that you’ll find help and encouragement from our website.

Allergy Free

Since 2002www.icanteatwhat.com

My goal is to eat for wellness and keep meals as simple as possible. So, here we are to encourage you on your journey. Be blessed as you learn a new way of eating to gain energy, longevity and healing.

Allergy Free

Since 2002

Written by

Katrina Nixonauthor of www.icanteatwhat.com

Photographed by

Chad Nixon

Medical information obtained from our cookbook is not intended as a substitute for professional care. If you have or suspect you have a problem, you should consult a healthcare provider.