Simply Real Eating: Everyday Recipes and Rituals for a Healthy Life Made Simple
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Forget diet perfection―discover a new approach to eating with this beautiful cookbook
In this unique and welcoming cookbook, Sarah Adler invites readers to cultivate a healthy lifestyle that will actually last. The founder of Simply Real Health, Adler is your nutritionist, your life coach, and your best- friend-who-makes-the-best-food all rolled into one. With more than 100 easy #antidiet recipes to share, she makes getting healthy effortless. Her enthusiasm comes through on every page, with chapters including “Weekday Work It” breakfasts and snacks to share in “Aperitifing Is a Verb.” Recipes are all gluten-free, many with five ingredients or fewer, and have options to customize for other dietary needs. Stunning photographs of each dish make this book a pleasure to read.
With recipes such as Warming Sweet Potato Muffins; Fire-Roasted Herby Corn Salad; Broccoli, Basil, and Goat Cheese Pizzas; and Salted Dark Chocolate Peanut Butter Cups, Simply Real Eating includes all the practical tools and healthy rituals you need.
More than 100 color photographs
From the Publisher
Simple, delicious food for everyday health and happiness
Savory Yoghurt Bowls
Broccoli Rice Paella
Chocolate Chip Olive Oil Cookies
Morning and midday pick-me-ups
Healthy Pumpkin Spice Latte
Chocolate Green Smoothies
Sweet Potato Morning Muffins
Coconut, Coffee, and Cocoa Nib Overnight “Oats”
Healthy, natural drinks for all occasions
The Palm Springs
Celery, Cucumber, and Lime Tonic Mocktail
Blueberry Shrub
Skillet Potato Pancake with Green Onions and Chives
Makes 6 to 8 servings
Shred the potatoes with a food processor or a box grater. Drain and squeeze out any extra liquid. Place the potatoes as well as all the remaining ingredients, except the flour and olive oil, in a medium bowl and stir well to combine. Drain any excess water again. If the mixture is still wet, add up to . cup of the flour and mix well until all the liquid is absorbed.
Heat a generous splash of olive oil in a large skillet over medium-high heat. Add the potato mixture, spread evenly in the pan, and press down with the back of a
spoon. Cook until the bottom starts to brown, about 10 minutes. Place a plate over the skillet and flip the potato pancake, sliding it back into the pan to cook the second side. Cook for another 5 to 10 minutes, until crispy and warmed through.
Ingredients
4 medium russet potatoes
3 green onions, chopped
8 fresh chive stalks, chopped
1 cup fresh parsley leaves, chopped
4 large organic, cage-free eggs
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
¼ cup gluten-free flour blend (optional)
