{"product_id":"true-roots-isbn-9781623369163","title":"True Roots","description":"\u003cb\u003eInstant \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author Kristin Cavallari reveals her favorite clean recipes for a well body, spirit, and mind. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY \u003ci\u003eMINDBODYGREEN\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eBalancing in Heels\u003c\/i\u003e, Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with her instant \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eTrue Roots,\u003c\/i\u003e Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy.\u003cbr\u003e\u003cbr\u003eSo how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from \u003ci\u003ereal \u003c\/i\u003eingredients. She wants her food to be true, as close to its natural state as possible. \u003cbr\u003e\u003cbr\u003eHer recipes—flax banana quinoa muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.“Readers looking to cook for a real-foods, sustainable, and healthy lifestyle will find Kristin’s recipes to be delicious, inventive, and exciting!”\u003cbr\u003e\u003cb\u003e—Danielle Walker, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of the Against all Grain series\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Recently, I’ve committed to cooking more at home for my family and I’ve found that stocking up on the right ingredients is half the battle. I love that Kristin lays out exactly what to put in your pantry to cook yummy meals at any time of the day, from Warm Coconut Oats for breakfast (ditch the instant oatmeal!) to a delicious and simple to make Turmeric-Glazed Mahi Mahi. These recipes are easy to follow, very tasty and most importantly, kid- and spouse-approved!” \u003cbr\u003e\u003cb\u003e—Giuliana Rancic, TV Host and restaurateur \u003c\/b\u003e\u003cb\u003eKristin Cavallari\u003c\/b\u003e is a television host, designer, entrepreneur, and author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eBalancing in Heels\u003c\/i\u003e and \u003ci\u003eTrue Roots\u003c\/i\u003e. She starred in MTV's hit series \u003ci\u003eLaguna Beach\u003c\/i\u003e and \u003ci\u003eThe Hills\u003c\/i\u003e, as well as her very own show, \u003ci\u003eVery Cavallari\u003c\/i\u003e on E!. Cavallari has a recurring role on E!, co-hosting the pre-show during award season. She has her own lifestyle and jewelry brand, Uncommon James, with stores in Nashville and Chicago. Cavallari lives in Nashville, Tennessee with her family.\u003cb\u003eButternut Squash Pancakes\u003c\/b\u003e\u003cbr\u003eServes: 4\u003cbr\u003eCook Time: 15 minutes\u003cbr\u003e\u003cbr\u003eThese are hands down the favorite pancakes at my house. Gluten-free, protein-rich, and fiber-filled, they are as good for you as they taste. And they’re quick and easy to make in a pinch (I always make sure to have canned butternut squash puree on hand). You’ll be hooked. Replace the butternut squash with pumpkin puree in the fall or sweet potato puree for a little variety.\u003cbr\u003e \u003cbr\u003e4 ounces cooked butternut squash puree (just over 1\/2 cup)\u003cbr\u003e4 eggs\u003cbr\u003e1\/2 cup oat flour\u003cbr\u003e1\/2 teaspoon ground cinnamon\u003cbr\u003e1\/2 teaspoon baking soda\u003cbr\u003e1\/2 teaspoon vanilla bean powder\u003cbr\u003ePinch of pink Himalayan salt\u003cbr\u003eCoconut oil, for the pan\u003cbr\u003e\u003cbr\u003e1. In a large bowl, whisk together the squash, eggs, flour, cinnamon, baking soda, vanilla powder, and salt until fully combined.\u003cbr\u003e2. Heat the coconut oil in a large skillet over medium-high heat until hot. Pour in about 1\/4 cup of the batter for each pancake. Cook for 2 to 3 minutes on the first side, or until bubbling, then flip and cook another 2 to 3 minutes, or until cooked through.\u003cbr\u003e3. Serve immediately with butter and pure maple syrup, or your favorite toppings.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eThai Bison Skirt Steak Salad\u003c\/b\u003e\u003cbr\u003eServes: 2 \u003cbr\u003eCook Time: 5 minutes\u003cbr\u003e\u003cbr\u003e Light and fresh, this salad is perfect for a warm summer day. Simple in the best possible way, this salad leaves its mark with the delicious sweet orange dressing. Bison is my current favorite protein for its amazing health benefits: It’s lean and grass-fed and has tons of omega-3s and conjugated linoleic acid.\u003cbr\u003e\u003cbr\u003eSALAD\u003cbr\u003e 1 tablespoon tamari\u003cbr\u003e 1 tablespoon toasted sesame seeds\u003cbr\u003e 1 tablespoon fresh lime juice\u003cbr\u003e 1 orange, zested\u003cbr\u003e 1 teaspoon chili flakes\u003cbr\u003e 1 pound bison skirt steak\u003cbr\u003e 1\/2 head oak leaf lettuce, shredded\u003cbr\u003e 3 cups baby spinach\u003cbr\u003e1\/2 cup roughly chopped bamboo shoots\u003cbr\u003e 3 scallions, sliced, white parts only\u003cbr\u003e 1 orange, peeled and chopped\u003cbr\u003e 1\/2 cup chopped toasted almonds\u003cbr\u003e\u003cbr\u003eDRESSING\u003cbr\u003e 1\/2 cup fresh orange juice\u003cbr\u003e 1 tablespoon chopped basil\u003cbr\u003e 1 tablespoon raw honey\u003cbr\u003e 1 teaspoon sesame seeds\u003cbr\u003e 1 teaspoon sliced scallions\u003cbr\u003e 1\/4 cup toasted sesame oil\u003cbr\u003e\u003cbr\u003e1. \u003ci\u003eTo make the salad: \u003c\/i\u003eIn a shallow dish or resealable plastic bag, mix together the tamari, sesame seeds, lime juice, orange zest, and chili flakes. Add the skirt steak and marinate for at least 1 hour or up to overnight.\u003cbr\u003e 2. Warm a skillet pan over medium-high heat. When the pan is hot, add the steak and sear for 3 minutes on each side, or until cooked medium. Let the steak rest for 15 to 20 minutes before thinly slicing.\u003cbr\u003e 3. In a large bowl, add the lettuce, spinach, bamboo shoots, scallions, orange, and steak.\u003cbr\u003e 4. \u003ci\u003eTo make the dressing: \u003c\/i\u003eIn a medium bowl, combine the orange juice, basil, honey, sesame seeds, and scallions. Slowly whisk in the sesame oil.\u003cbr\u003e 5. Toss the salad with the dressing to taste. Garnish with the almonds.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eMushroom-Stuffed Cornish Hens\u003c\/b\u003e\u003cbr\u003eServes: 4\u003cbr\u003eCook Time: 50 minutes\u003cbr\u003e\u003cbr\u003e These are a mushroom lover’s dream. The hens change up ordinary roasted chicken, and the mushrooms and herbs pack a ton of flavor. Elegant enough for date night, yet simple enough for a night at home in sweats and a ponytail—now that’s my kind of meal!\u003cbr\u003e\u003cbr\u003e 4 whole Cornish hens, giblets removed\u003cbr\u003e 1 tablespoon coconut oil\u003cbr\u003e 1\/2 cup chopped red onions\u003cbr\u003e 1\/2 cup diced apples\u003cbr\u003e 2 cloves garlic, minced\u003cbr\u003e 6 cups assorted chopped mushrooms\u003cbr\u003e 1 tablespoon red wine vinegar\u003cbr\u003e 1 teaspoon chopped rosemary\u003cbr\u003e 1\/2 teaspoon chopped thyme\u003cbr\u003e 1 tablespoon chopped parsley\u003cbr\u003e 1 tablespoon olive oil\u003cbr\u003e 1 teaspoon paprika\u003cbr\u003e Pink Himalayan salt\u003cbr\u003e Ground black pepper\u003cbr\u003e\u003cbr\u003e1. Preheat the oven to 375°F. Rinse and pat dry the Cornish hens.\u003cbr\u003e 2. In a medium skillet over high heat, add the coconut oil, onions, apples, garlic, and mushrooms. Sauté for 8 to 10 minutes, or until the mushrooms reduce by almost half. Deglaze the mixture with the vinegar, stirring continuously. Remove from the heat and stir in the rosemary, thyme, and parsley. Cool until warm to the touch.\u003cbr\u003e 3. Stuff each bird equally with the mushroom mixture. Season the stuffed hens with the olive oil, paprika, salt, and pepper. Place on a large baking sheet, breast side up, and roast for 35 to 40 minutes, or until the internal temperature reaches 165°F.","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":46302745559269,"sku":"NP9781623369163","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781623369163.jpg?v=1767742997","url":"https:\/\/k12savings.com\/es\/products\/true-roots-isbn-9781623369163","provider":"K12savings","version":"1.0","type":"link"}