You might have seen Kristin Cavallari pop up on your TV screen while you were watching Laguna Beach or The Hills, but the TV star could be taking up permanent residence on your kitchen counter with her new cookbook True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar ($17), which was released on Sept. 29. This is Kristin's second cookbook, following True Roots, and all of the 100+ recipes are gluten-free, dairy-free, and free of refined sugar to reflect her personal diet. So you can bet I'll be spending my free time working my way through (and tasting) every single one of them.
"Comfort food has such a way of bringing us back to certain memories in our lives and turning a bad day around," Kristin told POPSUGAR. "I think we can all agree that comfort food is where the heart is. I wanted to share those memories with everyone while still staying true to how I eat on a daily basis and show everyone that you can in fact still eat all your favorite dishes without sacrificing the way you feel."
The book includes recipes for appetizers, breakfasts, soups, dinners, desserts, and more. Some of Kristin's favorites include the Pumpkin Banana Muffins, Lox Breakfast Bowl, Roasted Cauliflower Tartine, Enchilada Casserole, Chicken Ragu a la King, Nashville Hot Chicken Lettuce Cups, Spicy Peruvian Chicken, and Fried Brussel Sprouts. (Yes, my mouth is watering as I type this.) Ahead, take a sneak peek at three recipes from Kristin's health-conscious cookbook, and try them for yourself the next time you're craving something delicious and nourishing.
Ingredients:
2 large or 3 medium carrots, peeled and grated
1 egg
1 cup oat flour
1 cup almond flour
1 cup nut milk, such as almond or cashew
1 tablespoon pure maple syrup, plus more for serving (optional)
1 teaspoon baking powder
1/4 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pink Himalayan salt
Virgin coconut oil, for greasing the pan
Coconut cream, for serving (optional)
Directions:
Tip: Peel your carrots before grating them and use the finest shredding side of a box grater to create small bits of carrot that will become more evenly incorporated throughout the pancake batter as you stir.
Ingredients:
2 tablespoons extra virgin olive oil
1 medium sweet onion, diced
3 cloves garlic, coarsely chopped
2 cups coarsely chopped kale (stems removed before chopping)
1 green bell pepper, diced
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground pepper flakes
1 28-ounce can of diced fire-roasted tomatoes, with their juice
1/2 cup canned garbanzo beans, drained and rinsed
1/4 cup chopped fresh cilantro or parsley
6 tortillas of choice for serving (optional)
1/4 cup coconut cream
Pink Himalayan Salt
Freshly ground black pepper
6 eggs
Directions:
Ingredients:
For the Cupcakes:
1 cup almond flour
1/2 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pink Himalayan salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup virgin coconut oil, melted
1 teaspoon fresh lemon juice
1/2 cup pure maple syrup
1/4 cup coconut cream
1/2 teaspoon pure vanilla extract
2 cups grated carrots
2 eggs
For the Cashew Frosting:
1 1/2 cups raw cashews
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
Pink Himalayan salt
Directions:
Tip: If you do not have a high-powered blender, let your cashews soak in water overnight or boil them for 10-20 minutes until tender before blending.