The Art of Great Cooking With Your Instant Pot: 80 Inspiring, Gluten-Free Recipes Made Easier, Faster and More Nutritious in Your Multi-Function Cooker

by Emily Vidaurri

Overview

Unleash Your Cooker’s Potential with Showstopping, Healthy Meals

If you love cooking with your Instant Pot®, this cookbook will take your obsession to the next level of deliciousness and ease. These 80 restaurant-worthy recipes will have you cooking fresh, new flavors and healthy meals faster than ever. Discover your cooker’s power with tender meats, gourmet pasta dishes, comforting casseroles and even desserts. All of the recipes support your family’s wellness with real, nutrient-rich and gluten-free ingredients. A sampling of the recipes include:

• Citrus-Herb Basque Chicken
• Braised Lemongrass Meatballs
• Sweet Grapes&Tarragon Pork Chops
• Creamy Butternut Squash, Apple&Aged Cheddar Soup
• Bacon, Kale&Mushroom Spaghetti
• Spiced Pumpkin Bundt Cake

With The Art of Great Cooking with Your Instant Pot®, you’ll learn new techniques, eat healthier and impress your family at every meal.

Product Details

ISBN-13:	9781624144325
Publisher:	Page Street Publishing
Publication date:	10/17/2017
Sold by:	Macmillan
Format:	eBook
Pages:	192
Sales rank:	872,732
File size:	44 MB
Note:	This product may take a few minutes to download.

About the Author

Emily Sunwell-Vidaurri is the founder of the food blog Recipes to Nourish. Her recipes have been featured on feedfeed and in Beautiful Smoothie Bowls. She’s written for Delicious Obsessions, Homemade Mommy, Live Simply, With Food + Love, Red and Honey, and Hybrid Rasta Mama. She lives in Northern California with her husband and two daughters.

Read an Excerpt

CHAPTER 1

Hearty Beef, Pork & Lamb

Whether you're celebrating the day's events or craving shelter from life's storms, a warm, deeply-flavored meal at the end of the day can provide so much comfort. Hearty, meaty dishes are the kind of food my family turns to when we need stick-to-the-ribs nourishing food or just a meal that is sure to please. My family rarely dines out, so the dishes we prepare at home are made with care for a fine dining experience within the walls of our own home.

I love these meals because they instantly take me back to special times, celebrations or gatherings. The Traditional French Cassoulet is one of those classic meals. It makes me think of dinner parties, where it's served family style to "oohs" and "ahhhs." I'm also crazy about the Bacon & Gruyère Crustless Quiche Lorraine and the Sweet & Tangy "Baked" Ham. The quiche takes me back to the little French cafés that my mom and I frequented that served fancy quiches. The ham brings to mind holiday celebrations and family gatherings.

Sweet Grapes & Tarragon Pork Chops

Pork and fruit are meant for each other. Plain and simple. Slightly bittersweet tarragon and sweet juicy grapes add a fresh flavor to this quick and easy meal.

PREP TIME: 25 MINUTES | COOK TIME: 42 MINUTES | TOTAL TIME: 67 MINUTES | YIELD: 4 SERVINGS

5 tbsp (72 g) grass-fed butter, ghee or avocado oil, divided
1. Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press "Sauté." Once the fat has melted, add the pork chops, sprinkle with ½ teaspoon of sea salt and brown for about 3½ minutes per side (you might have to do this in two batches depending on the size of the pork chops). Remove, transfer the browned pork chops to a plate and set aside. Add 1 tablespoon (14 g) of healthy fat of choice to the Instant Pot and add the grapes, sautéing until the grapes are lightly caramelized and starting to brown, about 5 minutes. Remove the grapes and set aside with the pork chops. Add the remaining 2 tablespoons (29 g) of healthy fat of choice, onion, garlic, tarragon, thyme and the remaining ½ teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Press the "Keep Warm/Cancel" button. Add the honey, apple cider vinegar and bone broth and give it a good stir. Add the browned pork chops and ladle some of the liquid over the top. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the "Meat/Stew" setting and decrease the time using the "-" button until you reach 25 minutes.

2. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Using an oven mitt, "quick release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

3. Plate the pork chops and allow to rest for 5 minutes. Serve immediately with the caramelized grapes, onions, tarragon and some of the cooking liquid.

Traditional French Cassoulet

This traditional casserole originated in the south of France. It's a rich, hearty dish full of beautiful meats and creamy white beans. The beans are soaked prior to cooking for better nutrition and easier digestion.

INACTIVE PREP TIME: 24 HOURS | PREP TIME: 30 MINUTES | COOK TIME: 35 MINUTES | TOTAL TIME: 65 MINUTES | YIELD: 6-8 SERVINGS

SOAKED WHITE BEANS
FRENCH CASSOULET
1. To soak the beans, add the dry beans to a large stock pot along with 1 tablespoon (15 ml) of apple cider vinegar or lemon juice and a pinch of baking soda. Fill the stockpot with three times more water than beans (3 cups [709 ml]). Bring to a light simmer on the stove, then remove from the heat, cover the pot and let the beans soak for a minimum of 8 hours, but preferably overnight for 12 to 24 hours. With a spoon, remove any bubbles or scum that floats to the top. Drain and rinse the beans in a colander, making sure they get rinsed very well.

2. Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press "Sauté." Once the fat has melted, add the chicken and sausages, sprinkle with ½ teaspoon of sea salt and brown for about 2½ minutes per side (you might have to do this in two batches). Remove the browned chicken and sausages, transfer to a plate and set aside. Add the onion, garlic, thyme, bay leaf and remaining sea salt, sautéing for 7 minutes, stirring occasionally until lightly caramelized. Press the "Keep Warm/Cancel" button. Add the drained and rinsed soaked beans, browned chicken and sausages, cooked crispy bacon, parsley, carrots, sun-dried tomatoes, whole tomatoes and bone broth in that order. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the "Poultry" setting, then increase the time using the "+" button until you reach 23 minutes.

3. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot pressure to release naturally for 5 minutes. Using an oven mitt, "quick release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

4. Serve immediately, garnished with chopped Italian parsley and a generous drizzle of extra-virgin olive oil.

Provençal Green Olive Tapenade Leg of Lamb

The homemade tapenade, paired with this tender lamb, is incredible. The lamb is already amazing with lots of fresh herbs and garlic, but with the salty, flavorful tapenade it is out of this world.

PREP TIME: 35 MINUTES | COOK TIME: 46 MINUTES | TOTAL TIME: 81 MINUTES | YIELD: 4 SERVINGS

LEG OF LAMB

3 tbsp (43 g) grass-fed butter, ghee or avocado oil, divided
GREEN OLIVE TAPENADE
1. Add 1 tablespoon (14 g) of healthy fat of choice to the Instant Pot and press "Sauté." Once the fat has melted, add the lamb, sprinkle with ¼ teaspoon of sea salt and brown for about 3 minutes per side. Remove the browned lamb to a plate and set aside. Add the remaining 2 tablespoons (29 g) of healthy fat of choice, onion, garlic, rosemary, thyme, black pepper and the remaining 1 teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Press the "Keep Warm/Cancel" button. Add the bone broth and give it a good stir. Add the browned lamb, making sure it's submerged and some of the liquid has been ladled over it. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the "Meat" setting for 35 minutes.

2. While the lamb is cooking, make the tapenade. Place all ingredients in a food processor or blender. Pulse until everything is roughly chopped, but not fully puréed. Set aside.

3. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Using an oven mitt, "quick release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

4. Plate the lamb and allow it to rest for 5 minutes. Serve immediately with a generous amount of green olive tapenade.

Bacon & Gruyère Crustless Quiche Lorraine

Quiche Lorraine was my mom's all-time favorite quiche, so it holds a special place in my heart. Named after a region in France, Quiche Lorraine is a classic. With a creamy custard filling, this tantalizing quiche is stuffed with crispy bacon, salty ham and two buttery cheeses.

PREP TIME: 25 MINUTES | COOK TIME: 27 MINUTES | TOTAL TIME: 52 MINUTES | YIELD: 6 SERVINGS

2 tbsp (29 g) grass-fed butter or ghee, plus more for greasing dish
1. Add butter to the Instant Pot and press "Sauté." Once the fat has melted, add the onion, garlic and thyme, sautéing for 7 minutes until lightly caramelized. Press the "Keep Warm/Cancel" button.

2. With butter, grease a 1½-quart (1.5-L) casserole dish (I use one with a glass lid) that fits inside the Instant Pot. Set it aside. In a large mixing bowl, whisk the eggs and cream together until the eggs are fully incorporated. Add the sea salt, ham, bacon, ¾ of the cheese and the onion-herb mixture, gently stirring to combine. Pour the mixture into the greased casserole dish. Place the glass lid on top of the casserole dish. Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully transfer the covered casserole dish into the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the "Manual" setting and decrease the time using the "-" button until you reach 20 minutes.

3. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, "quick release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

4. Carefully remove the casserole dish from the Instant Pot and remove the lid from the dish. Next, add the leftover cheese to the top of the quiche and either place the dish back in the Instant Pot for about 3 minutes to melt the cheese, or place it under a preheated broiler in the oven for about 3 to 5 minutes to brown the cheese.

5. Serve hot or warm.

Greek Stuffed Bell Peppers

These Greek-inspired bell peppers burst with refreshing flavors. They're packed with herby aromatics, delicate jasmine rice, sweet juicy raisins, zesty lemon, and creamy Mizithra and feta cheeses, with perfectly steamed bell pepper in every bite.

PREP TIME: 25 MINUTES | COOK TIME: 22 MINUTES | TOTAL TIME: 47 MINUTES | YIELD: 4 SERVINGS

2 tbsp (29 g) grass-fed butter, ghee or avocado oil, plus butter for greasing dish 1 small yellow onion, diced 4 fresh garlic cloves, grated or finely minced 1 lb (454 g) grass-fed ground beef or lamb 1 cup (186 g) cooked jasmine rice 1 pastured egg 2 tsp (11 g) tomato paste 1¼ tsp (4 g) sea salt Zest of 1 lemon ½ cup (12 g) chopped fresh mint 1/3 cup (10 g) chopped fresh Italian parsley, plus more for garnish 1/3 cup (48 g) raisins ¾ cup (75 g) grated mizithra or parmigiano-reggiano, plus more for garnish ½ cup (75 g) crumbled feta cheese 4 red bell peppers, tops removed and seeded 1 cup (237 ml) water

1. Add healthy fat of choice to the Instant Pot and press "Sauté." Once the fat has melted, add the onion and garlic, sautéing for 7 minutes until lightly caramelized. Press the "Keep Warm/Cancel" button.

2. With butter, grease a 1½-quart (1.5-L) casserole dish (I use one with a glass lid) that fits inside the Instant Pot. Set aside.

3. To a large mixing bowl, add the ground beef, cooked rice, egg, tomato paste, sea salt, lemon zest, mint, parsley, raisins, cheeses and onion-garlic mixture. Gently mix until everything is combined. Evenly divide and stuff the meat filling into the bell peppers. Transfer the stuffed bell peppers to the casserole dish. Place the glass lid on top of the casserole dish. Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully transfer the covered casserole dish to the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the "Manual" setting and decrease the time using the "-" button until you reach 15 minutes.

4. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, "quick release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

5. Carefully remove the casserole dish from the Instant Pot and remove the lid.

6. Serve the stuffed peppers topped with freshly grated mizithra or parmigiano-reggiano and freshly chopped parsley.

Sweet & Tangy "Baked" Ham

My Tiny Love and husband really love ham, so I'm always looking for ways to make it special for them. I admit, ham isn't always my favorite, but sweet and tangy "baked" ham, well, now we're talking! This shredded ham is crazy good and it's always a crowd (or little hands) pleaser.

PREP TIME: 25 MINUTES | COOK TIME: 63 MINUTES | TOTAL TIME: 88 MINUTES | YIELD: 10-12 SERVINGS

3 lb (1.4 kg) half-cut cooked boneless ham, cut into large 2" (5-cm) chunks (not spiral)
1. Place the ham chunks in the Instant Pot. Cover with the water and apple cider vinegar. If your ham isn't fully covered, add more water and apple cider vinegar, being careful not to exceed the max fill line. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the "Meat/Stew" setting and increase the time using the "+" button until you reach 33 minutes.

2. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, "quick release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

3. Carefully remove the ham chunks and pull apart into shredded pieces. Pour the cooking liquid out of the Instant Pot and discard. Add the shredded ham back to the Instant Pot. Add the maple syrup, honey, mustard, thyme and cinnamon and stir to combine, making sure all the ham gets coated. Place the lid back on the Instant Pot, making sure the steam release valve is sealed. Press the "Keep Warm/Cancel" button and increase the time with the "+" button until you reach 30 minutes. After it has warmed for 30 minutes, press the "Keep Warm/Cancel" button again to turn off the Instant Pot. Use an oven mitt to open the steam release valve just for safety. The silver dial should already be dropped, but it's still important to carefully open the lid.

4. Pour the ham into a shallow dish and allow the juices to set up and absorb into the ham.

5. Serve the ham hot or cold.

Gruyère & Ham Potatoes au Gratin

There's nothing like a beautiful meal of layered potatoes with lots of nutty gruyère and aged cheddar, studded with green onions and bits of salty ham with a garlicky cream sauce. The Instant Pot makes cooking Potatoes au Gratin so easy.

PREP TIME: 25 MINUTES | COOK TIME: 50 MINUTES | TOTAL TIME: 75 MINUTES | YIELD: 6 SERVINGS

2 tbsp (29 g) grass-fed butter or ghee, plus some butter for greasing dish
1. In a saucepan over medium heat, add the butter, shallot, garlic and sea salt, sautéing for 5 minutes. Add the cream and bring to a simmer for 2 minutes, then remove from heat.

2. With butter, grease a 1½-quart (1.5-L) casserole dish (I use one with a glass lid) that fits inside the Instant Pot. Layer the potatoes, green onions, ham and cheeses (reserving ¼ cup [28 g] cheese mixture for the top) repeating until finished, making sure to

cheese mixture for the top) repeating until finished, making sure to leave at least 1" (2.5 cm) space at the top of the casserole dish. Pour the onion-cream sauce over the top of the layered potatoes. Place the glass lid on top of the casserole dish. Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully add the covered casserole dish to the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the "Manual" setting and increase the time with the "+" button until you reach 40 minutes.

3. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, "quick release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

4. Carefully remove the casserole dish from the Instant Pot and remove the lid. Next, add the reserved cheese to the top of the gratin and either place the casserole dish back in the Instant Pot for about 3 minutes to melt the cheese or place under a preheated broiler for 3 to 5 minutes until the cheese is bubbly and golden brown.

5. Serve hot.

(Continues…)

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Excerpted from "The Art Of Great Cooking with your Instant Pot"
by .
Copyright © 2017 Emily Sunwell-Vidaurri.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Title Page,
Copyright Notice,
Dedication,
Introduction,
Hearty Beef, Pork & Lamb,
Sweet Grapes & Tarragon Pork Chops,
Traditional French Cassoulet,
Provençal Green Olive Tapenade Leg of Lamb,
Bacon & Gruyère Crustless Quiche Lorraine,
Greek Stuffed Bell Peppers,
Sweet & Tangy "Baked" Ham,
Gruyère & Ham Potatoes au Gratin,
Braised Lemongrass Meatballs,
Honey-Braised Lamb Shanks,
Caramelized Apple & Fennel-Garlic-Herb Pork Loin,
Asian Pear Korean-Braised Short Ribs,
Bacon-Wrapped Molasses Pork Tenderloin,
Sauerkraut-Apple Pork Roast,
German Beef Rouladen,
Ginger Beef Tips with Bone Broth Gravy,
Elegant Poultry,
Tomatillo-Cilantro Chicken,
Citrus-Herb Basque Chicken,
Italian Chicken Cacciatore,
Cacao-Tomatillo Mole,
Apple Cider Vinegar-Braised Chicken,
Jamaican Sweet Jerk-Spiced Chicken Legs,
Spiced Lemongrass-Coconut Chicken Curry,
Vietnamese Lemongrass-Lime Chicken Wings,
Tomatillo Chicken Tamales,
Preserved Lemon-Turmeric Chicken,
Delectable Pastas, Seafood, Vegetables & More,
Bacon, Kale & Mushroom Spaghetti,
Lemon-Mornay Garlicky Spinach & Shrimp Penne,
Pumpkin & Sage-Stuffed Manicotti,
Caramelized Mushroom & Onion Crustless Quiche,
Mediterranean Spinach-Feta Pie,
Tarte au Pistou with Crème Fraîche,
Valencian Bone Broth Paella,
Garlic-Herb Clams,
Gelatin-Rich Dill & Shrimp Risotto,
Beautiful Soups,
Italian Pappa al Pomodoro,
Zucchini Soup with Crème Fraîche,
Dill Soup with Yogurt,
Spiced Pumpkin Soup with Cultured Sour Cream,
Catalan Mushroom Soup,
Creamy Butternut Squash, Apple & Aged Cheddar Soup,
Tuscan Ribollita,
Creamy Calabaza-Corn Soup,
Albondigas Savory Meatball Soup with Cilantro & Mint,
Nourishing Root Vegetable Bisque with Crispy Prosciutto,
Spicy Miso Ramen,
Wasabi Pea Soup,
Rustic Cabbage Soup with Soaked White Beans,
Provençal Vegetable Soup with Pistou,
Borscht with Cultured Sour Cream,
Dill-Crab Bisque,
Traditional Chicken Bone Broth,
Traditional Grass-Fed Beef Bone Broth,
Traditional Fish Stock,
Nourishing Vegetable Stock,
Tantalizing Stews,
Kimchi Bone Broth Stew,
Beef Picadillo Chili with Sweet Raisins,
Tuscan Beef Stew,
North African Spicy Peanut-Chicken Stew,
Marrow, Chard & Artichoke Stew,
Wild Mushroom & Potato Stew,
Bouillabaisse Provençal Fish Stew,
Appetizing Breakfasts,
Mushroom & Gruyère Eggs en Cocotte,
Herbes de Provence Gruyère Kale & Mushroom Strata,
Sausage & Gouda Breakfast Pudding,
Aged Cheddar & Fresh Herb Savory Rice Pudding,
Crab, Spinach & Swiss Eggs en Cocotte,
Soaked Maple Porridge with Caramelized Pears,
Lemon-Raspberry Breakfast Strata,
Strawberry-Thyme Sweet Frittata,
Heavenly Sweet Treats,
Rose-Infused Spiced Rice Pudding,
Lemon-Thyme Ricotta Cheesecake,
Pumpkin Pie with Jaggery Crust,
Cranberry-Spiced Pears,
Traditional Chocolate-Orange Custard,
Orange Danish Bread Pudding,
Rose-Scented Cheesecake with Chocolate Ganache,
Lavender & Honey Provençal Goat Cheesecake,
Spiced Pumpkin Bundt Cake,
Maple-Orange Crème Caramel,
Sticky Toffee Pudding,
Gâteau au Chocolat,
Spiced Gingerbread,
Dirty 12+ and Clean 15,
Acknowledgements,
Index,
About the Author,
Copyright,

Editorial Reviews

As a working mom, I'm always looking to save a little time in the kitchen without compromising on quality or taste, and Emily Sunwell-Vidaurri's The Art of Great Cooking with Your Instant Pot is an immensely valuable resource that helps me to do just that. Her brilliant recipes and easy approach make cooking in the Instant Pot a dream.”
—Jenny McGruther, author of The Nourished Kitchen and Broth & Stock

“This gorgeous book is destined to become one of my family’s favorites. Emily’s flavorful meals make hectic weeknights survivable. This book is the shortcut to real food that busy cooks need!”
—Kris Bordessa, founder of Attainable Sustainable

“Emily’s new cookbook is not only beautiful, it’s nourishing! I’m sure it’s going to be a favorite with moms who are looking for healthy, fast AND yummy whole-food dishes using the Instant Pot®!”
—Wardee Harmon, founder of Traditional Cooking School

“One of the biggest challenges in the real-food lifestyle is getting healthy, delicious food on the table fast. Emily has the answer with mouthwatering recipes the whole family will love. It has become an invaluable resource in my kitchen and a go-to recommendation for my clients.”
—Amy Love, nutritional therapist and founder of Real Food Whole Health

“My favorite kitchen appliance just got a promotion and my taste buds are dancing! Now you can take your beloved Instant Pot and easily turn dinner into a restaurant-worthy masterpiece in the comfort of your own kitchen.”
—Jessica Espinoza, founder of Delicious Obsessions

“With Emily’s book, your eyes will feast on her beautiful photos, and your body will be nourished by her thoughtful choice of ingredients.”
—Laurie Neverman, creator of Common Sense Homesteading and author of Never Buy Bread Again

“Emily is my go-to for real food recipes for busy families. Her new book is a godsend. It can be so hard to find healthy Instant Pot recipes but she cooks up 80 mouth-watering savory and sweet recipes that save so much time in the kitchen.”
—Tracey Black, author, wellness educator and founder of Don't Mess with Mama™

“If you’re looking for delicious, warm comfort foods that you can whip up in minutes in your Instant Pot, you just hit the mother load. Emily has filled this book with simple, lip smacking recipes that will bring everyone running to the table (and begging for seconds).”
—Kelly Bejelly, author of Paleo Eats and founder of A Girl Worth Saving

“Ever since I was introduced to my Instant Pot I've been on the hunt for amazing recipes & I couldn't believe my luck when I discovered Emily's cookbook! Not only is it full of mouth watering images, her creativity shines in recipes that are accessible for any home cook. Emily's book will be my lifeline for making sure I'm feeding my kids healthy meals, fast!”
—Trisha Hughes, founder of Eat Your Beets

“Rich, truly gourmet meals prepared quickly and easily are within even an unskilled cook’s reach with Emily’s debut cookbook. This book will be a dog-eared favorite in my kitchen.”
—Amanda Torres, author of Latin American Paleo Cooking

“I've been making Emily's recipes for years, and this cookbook is everything I was hoping for: comfort food that’s gourmet but quick to make on a weeknight, and desserts that aren't hard to create.”
—Megan Stevens, author of Eat Beautiful: Grain-Free, Sugar-Free and Loving It and founder of Eat Beautiful

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