In their guide to healthy eating, Jenny Lass and Jodi Bager transform traditional favourites-such as lasagna, pizza, cakes, pies, and cookies-into grain-free classics that taste exactly like, and ofte
In their guide to healthy eating, Jenny Lass and Jodi Bager transform traditional favourites-such as lasagna, pizza, cakes, pies, and cookies-into grain-free classics that taste exactly like, and often better than, the originals. Included are mouth-watering recipes for:
- Parmesan Cheese-stuffed Mushroom Caps
- Seafood Dumpling
- Soup Apple Pancakes
- Gourmet Pizza
- Almond Butter Bread.
Grain-Free Gourmet contains recipes that are free of grains, starches, refined sugars, and lactose, but packed full of flavour. It's designed to offer delicious alternatives to carb and health conscious dieters as well as to individuals with high cholesterol, lactose and gluten intolerances, and digestive and intestinal disorders.
Registered dietitian Fiona Press has reviewed each recipe to ensure accurate nutritional information. Lass and Bager know that adjusting eating habits towards healthy choices can be a chore rather than a pleasure, but the Grain-Free Gourmet filled with tasty, easy-to-make dishes guaranteed to improve your health, fool your taste buds, and amaze your dinner guests.
Jodi Bager Jodi is the president of Grain-Free JK Gourmet, a Canadian baked goods manufacturing company, and a baking services consultant. In 2000, after the birth of her second child, Jodi was diagnosed with ulcerative colitis, a life-destroying intestinal disease. In her search for alternatives to heavy doses of steroid drugs, she tried the Specific Carbohydrate Diet (SCD).
Jenny Lass
Born and raised in Toronto, Jenny Lass is a freelance writer and cooking consultant with an MA in medical geography from the University of Toronto. In 2001, shortly after she established her writing company WordLink Communications, she was diagnosed with celiac disease and turned to the SCD when the gluten-free diet didn't relieve her symptoms. She was inspired to combine her love of writing, science, and cooking for the Grain-Free Gourmet cookbook series.
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