Against All Grain - Celebrations Cookbook {My Review}

This post is a little different than my usual race reports or running updates...but it's on a topic that I love almost as much as running - FOOD!  Mmmmmm...I probably could be classified as someone who really does just run so she can eat ;).

Seeing as what we eat fuels what we are able to make our bodies do, while this post isn't directly running-related, it's still definitely pertinent to this blog. There are SO many differing opinions out there on what diet or healthy eating/lifestyle "plan" is the "right one." Low carb, high carb, low cal, high fat, Paleo, counting macros, juice cleanses, wearing magic saran-wrap, popping pills, drinking potions, mixing shakes, and the list goes on and on. Frankly, it can be pretty overwhelming so I just try not to get too wrapped up in all of it. I think it's true that different plans can work well for different people. There isn't one diet that is a "one size fits all" situation. Personally, I just do my best to eat whole foods and not to go too crazy.  I do eat gluten-and-dairy-free (out of necessity) and do my best to make healthy choices in addition to those constants (lean proteins, vegetables, fruits, healthy fats, low refined sugar). However, in the interest of full disclosure, I DO eat my share of salty, crunchy corn tortilla chips {with some yummy salsa, guac or hummus!} and probably drink more mochas {with decaf and almond milk!} than I should. But, all in all, I do try to make good food choices...not just for myself and my own health, but also for that of my child.

In 2008 when my doctor diagnosed me with celiac disease (an autoimmune disease that causes a person's body to have an immune response when gluten is consumed) I eliminated gluten from my diet entirely. While this gluten-free lifestyle is second nature to me now and is pretty darn easy for me to maintain, it wasn't an easy switch to make at first.  It absolutely stressed me out and I had more than a few meltdowns over not being able to eat pizza when everyone else at work ordered in.

More recently, I eliminated dairy from my diet when it became apparent that my little guy (who I am currently breastfeeding) is sensitive to dairy. Our doctor has advised us to wait until he is one year old to re-introduce it in small amounts. UGH! I LOVE ice cream and cheese...but I decided eliminating it was worth it if it was better for my child.

I am SO very grateful that there are so many really great, accessible options out there for allergen-friendly eating, cooking and baking. While eating a somewhat "restricted" diet isn't always easy, it's absolutely a lot easier than it used to be! One of my favorite resources is Danielle Walker's blog (click for the link!), as well as her amazing cookbooks.  Danielle has made allergen-friendly cooking and baking not only EASY but so, so very DELICIOUS!  Her recipes are great for those of us who cannot eat wheat or dairy but are equally able to be enjoyed by the general population who does not avoid those things.

I have had the privilege of being on the launch team for Danielle's newest cookbook, Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion. This beautiful book debuts TOMORROW (September 27, 2016).  I have spent the past 3 weeks cooking and baking some of the delicious recipes in her book - and I still have many more on my list of things I want to try! Truly, when I started my gluten free lifestyle back in 2008 I never thought that gluten-free eating looked as appealing as THIS -

Here, in no particular order, are some of the recipes I have tried over the past few weeks - 

1.  Ginger Ale - (page 181)

Step one - make the ginger syrup. Step two - chill the syrup. Step three - add sparkling water and enjoy! This stuff is so refreshing!

2.  Christmas Fudge - (page 312)

Ok, it might be called "Christmas Fudge," but I'm a firm believer that you don't need a holiday to enjoy decadent treats every now and then! I want this stuff to be a staple in my fridge at all times. It is SO creamy and delightful. I even find myself daydreaming about it! Plus, it's refined sugar free so I trick myself into believing it's a health food ;).

3.  Gingersnaps - (page 307)

The crunch and gingery bite of these cookies is delicious. I may or may not have enjoyed them for breakfast the past few days. They are awesome with coffee...or paired with the Peppermint Mocha from the cookbook as I show here!

4.  Skillet "Corn" Bread - (page 131)

Danielle's recipes are all grain free...and her "Corn" Bread is no exception. Grain free "cornbread"?! How can it be?! I'm telling you...the texture of this stuff is amazing. This recipe has been a favorite among us on the launch team. My personal favorite way to enjoy it is with a big dollop of raw honey.

5.  Pesto Deviled Eggs - (page 187)

There are actually FOUR different deviled egg recipes in this book and they all sound amazing. The pesto ones, though, spoke to me. They're super tasty! In fact, I am craving them now and I may just have to whip up some more for a tasty {and easy} little dinner!

6.  Whoopie Pies - (page 61)

The chocolate cookie outside of these Whoopie Pies is soft and cake-like. The creamy filling is sinfully good. The combination of the two - unbeatable. Danielle suggests making these in fun football shapes and serving them at football parties! They're so versatile, though, and could be served anytime/anywhere. Since we aren't "sportsers," ;-) I made ours plain circles. An aside - can I just say the name "Whoopie Pies" has always cracked me up?

7.  Blender Bread - (page 323)

Yes, this bread is mixed up entirely in a blender just as the name suggests. It boasts a soft interior and a crusty top. This bread can be used for other recipes (such as Danielle's strata) or enjoyed on its own. I loved ours warm from the oven and later toasted with apple butter!

8.  Peppermint Mocha - (page 315)

Danielle wrote a recipe for Peppermint Hot Cocoa (!) and then commented that you could blend it with coffee to make a Peppermint Mocha (!!). This was SO rich and creamy...an awesome fall/winter treat. It is truly MUCH better tasting than the ones from coffee shops and with far better ingredients - what a win!

9.  Lemon Bars - (page 117)

The lemon filling is tangy and refreshing. The shortbread crust is hearty and is a perfect compliment to the filling. I'm a lemon lover and these did not disappoint. They even got better after sitting in the fridge for a few days. Someone on our launch team mentioned that she substituted lime for the lemon in these - I may have to try that too!

10. Buttercream Frosting - (page 160)

Truth be told, I made this frosting to stand alone - no cookies or cakes to accompany it, I just had a frosting craving. Craving satisfied! This fluffy, buttery (but without butter!), sweet cloud of frosting-y goodness will be a staple in my baking repertoire for sure. One day I even blended a big scoop into my coffee - AMAZING!

*11.  Shortbread Cookies -

These shortbread cookies are rich, buttery and have an awesome crispy-and-soft-at-the-same-time texture that cannot be beat! There the best shortbread cookies I've ever had, even in my "non gluten free" days!

*12.  Pumpkin Bread Pudding - 

Ohhhh boy. This is one of my favorites. Bread pudding is an OLD (pre-gluten free days) favorite of mine and I was SO pumped to give this a whirl. First I had to make the Blender Bread (see above!) and then the next day I turned half of it into the Pumpkin Bread Pudding (the actual recipe calls for the whole loaf, but I halved it because I couldn't bear to part with my whole loaf!). It was awesome warm straight-from-the-oven and it also made a superb breakfast in its cold state the next morning. This is another recipe that I will make again and again...maybe a little labor intensive (since you have to make the bread first) but totally worth it.

*You still have one more day to pre-order the book before it is officially released. Click HERE to order through Amazon. Once you order, you can get 7 free bonus recipes including Shortbread Cookies and Pumpkin Bread Pudding (these are two recipes that are not in the book but are only available as a pre-order special bonus!).

I have had SO much fun cooking and baking my way through this cookbook and can't wait to try some more recipes - there's a Blackened Salmon with Stone Fruit Salsa that has been calling our name. Also, there's as great-looking grain-free pizza crust and some killer cinnamon rolls and pecan sticky buns.

Danielle has organized the book into different holiday-themed chapters. The book starts with a New Years Eve menu and works through an entire year until Christmas at the end.  Obviously, though, the menus featured for each holiday can be made throughout the year for other holidays or ordinary days. In the back of the book she has charts that show all of the recipes separated into categories such as breakfasts, desserts, etc. Additionally, she has charts that show you which recipes can be made to accommodate different specific diets. Lastly, she has an awesome section titled "basics" where she has recipes for different staples such as ketchup, whipped cream, and blackening seasoning.

BIG THANKS to Danielle Walker for hitting it out of the park with this beautiful book {seriously, the photography is stunning} and the creative, delicious and easily accessible (even for novice bakers like me!) recipes. Allergen-friendly doesn't have to taste like deprivation AND these dishes can be shared with non-gluten-free/dairy-free/Paleo individuals without anyone thinking things taste "weird" or "off" in the slightest (quite the opposite actually!). You won't regret owning this cookbook and will turn to it time and time again for trustworthy and crowd-pleasing recipes...you may order the Celebrations cookbook from Amazon - HERE!

Next up on the blog - I am woefully behind on my race reports! I ran a half marathon with my little man this past Saturday in my hometown. It was an awesome (and challenging) experience and I will want to make sure I remember it forever...so I will do my best to get my thoughts about it all out on here soon!

Happy cooking, baking, EATING, and running it all off!

~Rachel