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Danielle Walker's Healthy in a Hurry: Real Life. Real Food. Real Fast. [A Gluten-Free, Grain-Free & Dairy-Free Cookbook]
NEW YORK TIMES BESTSELLER • 150+ quick and easy recipes to get healthy gluten-free, grain-free, and dairy-free food on the table fast-from no-cook lunches to one-pot dinners and simple desserts-from the New York Times bestselling author of the Against All Grain series.
"Healthy in a Hurry helps busy, working moms (like me) get delicious meals on the table fast with tried-and-true recipes that are full of comfort, flavor, and easy variety."-Melissa Urban, co-founder and CEO of Whole30
Beloved author Danielle Walker proves that healthy cooking is both doable and oh-so-satisfying. In Healthy in a Hurry, Danielle presents more than 150 paleo recipes inspired by her sunny California lifestyle and diverse cuisines from around the world, including:
• No-cook lunches: Pesto Chicken, Nectarine & Avocado Salad; Thai-Style Shrimp Salad; Steak Lettuce Wraps with Horseradish Cream Sauce
• Freezer-friendly meals: Pork Ragu over Creamy Polenta; Turkey Chili Verde; Baked Pepperoni Pizza Spaghetti with Ranch
• Delicious pasta dishes: Curry Noodles with Shrimp; Mac & Cheese; Creamy Roasted Garlic, Chicken Sausage & Arugula Pasta
• Sheet pan dinners: Mediterranean Salmon with Artichokes & Peppers; Lemongrass-Ginger Pork Chops with Crunchy Jicama & Mint Salad; Peruvian Steak & French Fries
• Easy grills: Skirt Steak Tacos with Sriracha Aioli; Hawaiian BBQ Chicken with Grilled Bok Choy & Pineapple; Chipotle Cranberry–Sweet Potato Turkey Burgers
Each recipe is shaped by Danielle's capable hands to be free of gluten, grains, and dairy-and most have just ten ingredients or fewer. And if that weren't good enough, every recipe is photographed and all are fast to make, giving busy people with dietary restrictions lots of ways to eat well on a tight schedule. With prep times and cook times, dietary guidelines, a pantry of sauces and spice mixes, and six weeks of meal planning charts, Healthy in a Hurry will help you become the calm, organized cook you've always aspired to be.
"Healthy in a Hurry helps busy, working moms (like me) get delicious meals on the table fast with tried-and-true recipes that are full of comfort, flavor, and easy variety."-Melissa Urban, co-founder and CEO of Whole30
Beloved author Danielle Walker proves that healthy cooking is both doable and oh-so-satisfying. In Healthy in a Hurry, Danielle presents more than 150 paleo recipes inspired by her sunny California lifestyle and diverse cuisines from around the world, including:
• No-cook lunches: Pesto Chicken, Nectarine & Avocado Salad; Thai-Style Shrimp Salad; Steak Lettuce Wraps with Horseradish Cream Sauce
• Freezer-friendly meals: Pork Ragu over Creamy Polenta; Turkey Chili Verde; Baked Pepperoni Pizza Spaghetti with Ranch
• Delicious pasta dishes: Curry Noodles with Shrimp; Mac & Cheese; Creamy Roasted Garlic, Chicken Sausage & Arugula Pasta
• Sheet pan dinners: Mediterranean Salmon with Artichokes & Peppers; Lemongrass-Ginger Pork Chops with Crunchy Jicama & Mint Salad; Peruvian Steak & French Fries
• Easy grills: Skirt Steak Tacos with Sriracha Aioli; Hawaiian BBQ Chicken with Grilled Bok Choy & Pineapple; Chipotle Cranberry–Sweet Potato Turkey Burgers
Each recipe is shaped by Danielle's capable hands to be free of gluten, grains, and dairy-and most have just ten ingredients or fewer. And if that weren't good enough, every recipe is photographed and all are fast to make, giving busy people with dietary restrictions lots of ways to eat well on a tight schedule. With prep times and cook times, dietary guidelines, a pantry of sauces and spice mixes, and six weeks of meal planning charts, Healthy in a Hurry will help you become the calm, organized cook you've always aspired to be.
Editorial Reviews
"Health in a Hurry is destined to be a modern classic. Just as Julia Child introduced French cooking to Americans, Danielle has been a pioneer in showing us how to eat well-without dairy, grains, legumes, and processed sugar-but also without sacrificing taste. Danielle's guidance in the kitchen will revolutionize and level-up the way you eat."-Guy Raz, founder of Built-It Productions and creator of podcasts How I Built This, Wisdom from the Top, and Wow in the World
"Danielle is always inspiring me with the way she cooks and manages to get the meal on the table in what seems like an effortless flash. This newest cookbook proves that it is indeed possible. This book is a necessity for every kitchen, with so many new favorite recipes that I will be adding to my weeknight rotation!"-Ayesha Curry, New York Times bestselling cookbook author, television host, and producer
"From dishes that can be prepared in 30 minutes or less (Cajun Chicken ‘Pasta') to meals that don't require any cooking at all (Pesto, Chicken, Nectarine, and Avocado Salad), Walker's recipes are sure to delight busy home cooks. Likewise, Walker's sheet pan meals-such as her Sweet-and-Sour Pork, and Herb-Crusted Black Cod with Harissa Cauliflower-prove to be delectably handy for harried weeknights, as do her tips for ‘freezer cooking,' which allow readers to make and freeze up to five recipes ahead of time: her foolproof Creamy Sausage, Kale, and Sweet Potato Soup, for instance, takes under 15 minutes to make and cook. Whether home cooks have dietary restrictions or just want to eat healthy, this is a book that they will turn to time and again."-Publishers Weekly
"Danielle is always inspiring me with the way she cooks and manages to get the meal on the table in what seems like an effortless flash. This newest cookbook proves that it is indeed possible. This book is a necessity for every kitchen, with so many new favorite recipes that I will be adding to my weeknight rotation!"-Ayesha Curry, New York Times bestselling cookbook author, television host, and producer
"From dishes that can be prepared in 30 minutes or less (Cajun Chicken ‘Pasta') to meals that don't require any cooking at all (Pesto, Chicken, Nectarine, and Avocado Salad), Walker's recipes are sure to delight busy home cooks. Likewise, Walker's sheet pan meals-such as her Sweet-and-Sour Pork, and Herb-Crusted Black Cod with Harissa Cauliflower-prove to be delectably handy for harried weeknights, as do her tips for ‘freezer cooking,' which allow readers to make and freeze up to five recipes ahead of time: her foolproof Creamy Sausage, Kale, and Sweet Potato Soup, for instance, takes under 15 minutes to make and cook. Whether home cooks have dietary restrictions or just want to eat healthy, this is a book that they will turn to time and again."-Publishers Weekly
Readers Top Reviews
Anne
I have never had a recipe of Danielle’s fail! She is out go to when looking for recipes for anything! And this book is no different! A must have for anyone looking to cook healthy whole food meals! And now in a hurry too!! We have been making her recipes years now and will be the first in line for any new books she releases! From my daughters mouth “mom nobody cooks better then you…. Except Danielle Walker!”
Tammie DAnne
I love Danielle Walker's cookbooks. I have all of them and this new one did not disappoint. The pictures are stunning. The variety of recipes is fantastic. She really takes time and care with her cookbooks. Being a good sensitive household we have enjoyed her recipes. I can't wait to dive into so many more new ones.
SuMoMarnie Little
I have all of Danielle Walker's other books, and I like her approach. I was so looking forward to this book, but it was a disappointment. The recipes and tone are very "Southern California" and aimed at an affluent American market, and are not really going to work for my family. I don't have a large fully equipped kitchen with full size fridge and freezers etc. Ingredients like prawns and grain free vodka for example are not cost effective, as well as all of the grain free and dairy free specialty products. These might be readily available in the US at fair prices, but not where I am. In this worsening economy this is not going to be practical. Quite a lot of the recipes are adapted from cultures that use a lot of spice, as well as including other ingredients not suitable for those with GI/reflux issues like tomato, garlic, peppers, citrus, pineapple, etc.. There are quite a few recipes for making homemade spice blends/rubs that are hot and contain numerous ingredients I know this can all be adjusted, but why, when this is supposed to be a streamlined process for "Healthy in a Hurry"? In all honesty the recipes are nothing special and similar can easily be found for free on various UK food magazine sites. I wouldn't consider the recipes fast or useful for when one is in a hurry either. Sourcing and then lots of prep and batching to have ingredients on hand for later use. A granita recipe with a 45 minute freezing time? Pudding section in particular seemed to be an afterthought with a sparse amount of boring choices. With the cost of the book being insanely high right now (27.50) and for the amount of recipes I cannot use, plus the ones that would have to be adapted, it's not doable, and will be returned. Too bad as I have been helped out a lot by this author's original book. P.S. check the "Look Inside" feature to see the included recipes for guidance.
KathySuMoMarnie L
I own many cookbooks. My journey from being unable to get out of bed 8 years ago and subsequent diagnoses of Hashimoto's, PTSD, Orthostatic Dysfunction, and Chronic Fatigue Syndrome have at times left me with little energy to prepare meals despite a healthy cookbook "library". With this cookbook, Danielle has everything so well-organized that last night I sat for an hour writing a meal plan for the next two weeks, a shopping list, and which ones could have portions frozen for later use. I fell asleep elated for what I could do again in the kitchen. Aside from crazy good recipes (love Disney DoleWhip? Huevos Rancheros? Stir Fry? Mac n Cheese?), she has it marked with QR codes - the tiny little boxes you can scan for: additional materials to plan, including videos, tutorials, shopping lists, and more recipes. This is two cookbooks in one. The pictures are gorgeous, she includes preferred foods for cleanest ingredients and budget consciousness, and there are tons of ideas to mix and match. It's just stunning in how much she has packed in. ...And she did much of her writing during the pandemic while healing from a severe flare that almost took her life just a year prior in Fall 2019 (read Food Saved Me, her memoir out last year, if you haven't heard of it). Hubby working at home, kids homeschooling, and needing to feed her family quickly but healthily. I'm excited to put this book into action as I continue my own healing journey, but better yet sharing it with family and friends who have all come to love her recipes for how great they taste, regardless of what nutrition needs someone might have.
DGKathySuMoMarnie
Although I adore Danielle Walker's cookbooks and have the whole collection, we generally cook very simply- protein, veggies, starch, seasonings or sauce. We only take time to cook more decadent things over the holidays. (Our MOST used cookbook is Danielle's "Celebrations" cookbook, which was life changing for our holidays with extended family- they can't tell it any of the goodies are paleo, and just want us to share recipes/bring the yumminess every year.) I already can see that this latest offering will be well-used- it probably will overtake Celebrations as our most used cookbook in no time. The recipes are diverse in flavor, beautifully photographed, and each one contains so many tips, variations, and tricks. Danielle is so thoughtful and is so relatable as she educates the home cook throughout the pages. We have gluten-free, grain-free, and unrestricted eaters in our family, and everyone already has picked recipes that they are excited to try. I love that Danielle is offering a line of spice blends that will make prep even faster (but she includes recipes for the spices in the book if you prefer to make the blends yourself). Each recipe has prep time, cook time, dietary guidelines (GF, DF, Whole 30, etc) and there are even a few QR codes that lead to video tutorials. There are meal plans, discussion of budget vs convenience, and a beautiful recipe index in the back with thumbnails of each recipe, each with cooking time! So well thought out. I am so impressed by this book, and can't wait to try more recipes! The few we have tried that were available ahead of the release of the book were quick and amazing! I'm so grateful for this beautiful resource, and highly recommend it!
Short Excerpt Teaser
Introduction
When I wrote my first cookbook in 2013, I wasn't sure I would have reason to write another. But as the years passed, more and more readers shared with me their stories of finding health through food, and my passion to provide recipes for those on a similar journey only intensified. Now, five books later, it seems that more than ever people realize the value of feeding themselves and their loved ones healthy, nutritious meals over highly processed foods.
I have been trying to recover from the autoimmune disease ulcerative colitis for twelve years. While food has saved me in so many ways over the years, it hasn't been a perfect process and there have been a lot of bumps in the road. Even while eating a healthy diet, I have run myself into the ground or bumped up against unavoidable trauma and life's daily stresses, causing me to experience setbacks. After going through that cycle many times, I've come to realize that while food is a very powerful device in the overall toolbox, it is just one of many ways to maintain my health. I've learned so much about how taking care of my body with nourishing food can be less impactful if I don't take care of my emotional, physical, and spiritual needs, too. For my body to be at its healthiest, I must also prioritize rest, exercise, mindfulness, counseling or therapy, and journaling. But the time I devote to preparing food also goes into the equation. Spending hours in the kitchen in an attempt to eat healthy can sometimes just add to the stress. I wrote this book to achieve the former (healthy eating!) and avoid the latter (kitchen stress).
"I'm too sick." "I don't have time to cook." "My kids or spouse won't like this dish." "The ingredients are too expensive." "I don't know how to cook." At one time or another, I've said all of these things about cooking. And they are also what I hear most frequently from people who are afraid to start cooking healthy foods.
After I released Eat What You Love, my cookbook filled with recipes for comfort foods and childhood favorites, I received so many requests from readers asking for easy meals for beginning cooks. Some wrote of being intimidated by my use of ingredients like arrowroot powder (it looks a lot like cornstarch), coconut aminos (it tastes a lot like soy sauce), and coconut milk (you can use it like cream). Many chronically ill people sought a book that would teach them or their loved ones who care for them how to nourish their bodies with homemade, healthy food. Others told me of simply wanting to cook healthily to nourish their family but of not always having the time to do it. (Isn't that all of us?) Well, this is the book that does all of that! And although you may occasionally see an ingredient that you aren't familiar with, the majority of the ingredients are staples in a grain-free kitchen and each will be used multiple times throughout the book, allowing you to purchase them with the confidence they won't go to waste.
I also drew upon my love of different cuisines from all over the world to create these recipes. Having lived in California nearly all of my life, I've had the pleasure of experiencing many different food styles. My dad also traveled internationally for work when I was younger, which meant we frequently had overseas guests who would share some of their culture through food. In addition to inheriting a love of Italian cuisine from my dad's side of the family, I came to appreciate many other food traditions during my childhood. From Thai, Korean, and Moroccan to Greek and traditional California cuisine, there's a lot to love in this book.
I wanted to keep the flavors and approaches fresh and exciting for those of you who, like me, have been eating grain-free and gluten-free for more than a decade. I also tried to ensure that each recipe is approachable enough for those of you who are just venturing into this lifestyle, perhaps feeling afraid that things won't taste as good as the foods you're losing. Nothing should ever, ever taste like cardboard! That's not a sustainable approach. And this way of eating is a lifestyle, not a diet.
Eat well, feel great friend!
Danielle
When I wrote my first cookbook in 2013, I wasn't sure I would have reason to write another. But as the years passed, more and more readers shared with me their stories of finding health through food, and my passion to provide recipes for those on a similar journey only intensified. Now, five books later, it seems that more than ever people realize the value of feeding themselves and their loved ones healthy, nutritious meals over highly processed foods.
I have been trying to recover from the autoimmune disease ulcerative colitis for twelve years. While food has saved me in so many ways over the years, it hasn't been a perfect process and there have been a lot of bumps in the road. Even while eating a healthy diet, I have run myself into the ground or bumped up against unavoidable trauma and life's daily stresses, causing me to experience setbacks. After going through that cycle many times, I've come to realize that while food is a very powerful device in the overall toolbox, it is just one of many ways to maintain my health. I've learned so much about how taking care of my body with nourishing food can be less impactful if I don't take care of my emotional, physical, and spiritual needs, too. For my body to be at its healthiest, I must also prioritize rest, exercise, mindfulness, counseling or therapy, and journaling. But the time I devote to preparing food also goes into the equation. Spending hours in the kitchen in an attempt to eat healthy can sometimes just add to the stress. I wrote this book to achieve the former (healthy eating!) and avoid the latter (kitchen stress).
"I'm too sick." "I don't have time to cook." "My kids or spouse won't like this dish." "The ingredients are too expensive." "I don't know how to cook." At one time or another, I've said all of these things about cooking. And they are also what I hear most frequently from people who are afraid to start cooking healthy foods.
After I released Eat What You Love, my cookbook filled with recipes for comfort foods and childhood favorites, I received so many requests from readers asking for easy meals for beginning cooks. Some wrote of being intimidated by my use of ingredients like arrowroot powder (it looks a lot like cornstarch), coconut aminos (it tastes a lot like soy sauce), and coconut milk (you can use it like cream). Many chronically ill people sought a book that would teach them or their loved ones who care for them how to nourish their bodies with homemade, healthy food. Others told me of simply wanting to cook healthily to nourish their family but of not always having the time to do it. (Isn't that all of us?) Well, this is the book that does all of that! And although you may occasionally see an ingredient that you aren't familiar with, the majority of the ingredients are staples in a grain-free kitchen and each will be used multiple times throughout the book, allowing you to purchase them with the confidence they won't go to waste.
I also drew upon my love of different cuisines from all over the world to create these recipes. Having lived in California nearly all of my life, I've had the pleasure of experiencing many different food styles. My dad also traveled internationally for work when I was younger, which meant we frequently had overseas guests who would share some of their culture through food. In addition to inheriting a love of Italian cuisine from my dad's side of the family, I came to appreciate many other food traditions during my childhood. From Thai, Korean, and Moroccan to Greek and traditional California cuisine, there's a lot to love in this book.
I wanted to keep the flavors and approaches fresh and exciting for those of you who, like me, have been eating grain-free and gluten-free for more than a decade. I also tried to ensure that each recipe is approachable enough for those of you who are just venturing into this lifestyle, perhaps feeling afraid that things won't taste as good as the foods you're losing. Nothing should ever, ever taste like cardboard! That's not a sustainable approach. And this way of eating is a lifestyle, not a diet.
Eat well, feel great friend!
Danielle
