Just the Good Stuff: 100+ Guilt-Free Recipes to Satisfy All Your Cravings: A Cookbook by Rachel Mansfield

Just the Good Stuff: 100+ Guilt-Free Recipes to Satisfy All Your Cravings: A Cookbook Reviews

• 
  Elizabeth (Literary Hoarders)

  So far, I’ve made two recipes from this cookbook: a soba noodle stir fry (with scrambled egg and nut butter!), and gluten-free Snickerdoodles. Both results were very tasty. My only (minor) complaint is that many recipes are for one person, so if you’re feeding a family, you’ll have to do a little math. Regardless, I’m looking forward to trying more recipes. The ingredient combinations are great.
• 
  Amy Ballard

  Fantastic paleo/gf/df options for “the good stuff”. Beautifully done. Will need to own.
• 
  Mskychick

  Lots of yummy sounding recipes!!
  stupid ass Amazon won't recognize highlights that I've made in this book from either my iPad or the Kindle
  so tired of this shit.
  If I want my Highlights to save to Kindle cloud, I have to delete the entire app from my iPad, reinstall the app, re-download the book, and laboriously re-highlight everything the fuck again.
  and I can't save all of them here b/c of character limitations. Fuck this shit!!!!!
  
  What’s in My Pantry, Fridge + Kitchen: My “Can’t Live Without” List
  Highlight(yellow) - Page 18 · Location 181
  Coconut oil is easy to bake and cook with. It’s great to use instead of butter to make a recipe plant-based and dairy-free. I use extra-virgin coconut oil from Garden of Life, but if you don’t favor the taste of coconut, a refined coconut oil is a better option.
  Food Prep Essentials: A Guide to Getting Ahead and Prepping All the Eats
  Bookmark - Page 40 · Location 628
  Breakfast
  Highlight(yellow) - Classic Dark Chocolate Chip Banana Bread > Page 45 · Location 710
  Classic Dark Chocolate Chip Banana Bread
  MAKES ONE 9 × 5-INCH LOAF
  2 tablespoons liquid coconut oil, plus more for greasing the pan
  1 flax egg (see this page)
  1 ½ cups mashed ripe banana (about 3 medium bananas)
  ½ cup creamy seed or nut butter
  2 tablespoons pure maple syrup
  ⅔ cup plus 2 tablespoons unsweetened nondairy milk
  1 teaspoon pure vanilla extract
  2 ½ cups gluten-free oat flour
  ¼ cup sprouted gluten-free rolled oats
  ½ teaspoon ground cinnamon
  1 teaspoon DIY Paleo Baking Powder (this page)
  ½ cup chopped dairy-free dark chocolate
  Preheat the oven to 350 ° F, and grease a 9 × 5-inch loaf pan with coconut oil or line it with parchment paper.
  In a large bowl, mix together the flax egg, banana, seed butter, maple syrup, nondairy milk, vanilla, and coconut oil until well combined.
  Add the oat flour, rolled oats, cinnamon, and baking powder and mix until well combined.
  Fold in the dark chocolate.
  Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  Bake for about 45 minutes, until the edges and top are lightly golden and a toothpick inserted into the center of the loaf comes out clean.
  Let the bread cool in the pan for about 30 minutes before removing it from the pan and slicing.
  Store in an airtight container for up to 5 days.
  Highlight(yellow) - Sweet Breakfast Pizza with an Oatmeal Crust > Page 57 · Location 883
  sweet breakfast pizza with an oatmeal crust
  Pizza in the morning, pizza in the evening, pizza at suppertime—how many of you know that pizza bagel commercial I’m referring to? If you ask me, you definitely can eat pizza anytime, and this sweet “pizza” with its delicious oatmeal crust is the perfect evidence of that. Coconut yogurt works as the “sauce,” and the seed butter, granola, and fresh fruit are the toppings—the possibilities of which are endless. This is a personal favorite to make when I have friends or family coming over for breakfast or brunch. It’s always so fun to start the day with this sweet brekkie pizza.    
  SERVES 6
  3 tablespoons liquid coconut oil, plus more for greasing the pan
  1 flax egg (see this page)
  2 cups sprouted gluten-free rolled oats
  ¾ cup gluten-free oat flour
  ½ cup pure maple syrup
  1 teaspoon pure vanilla extract
  1 teaspoon ground cinnamon
  1 cup coconut yogurt
  ½ cup mixed berries
  ¼ cup gluten-free granola
  ¼ cup creamy seed butter
  Preheat the oven to 350 ° F and grease a 9-inch round baking dish with coconut oil.
  Add the flax egg, oats, oat flour, coconut oil, maple syrup, vanilla, and cinnamon to a large bowl and mix until combined. Pour the batter into the prepared baking dish and press down firmly with a spatula to compact the crust on the bottom of the dish. Bake the oatmeal crust until it is golden, about 10 minutes.
  Remove the baking dish from the oven and let the crust cool for about 30 minutes.
  Spread the coconut yogurt across the top. Sprinkle the berries and granola over the yogurt. Drizzle the seed butter over the top.
  Slice and serve or store in an airtight container in the fridge for up to 5 days.
  Highlight(yellow) - Dreamy Coconut Flour Breakfast Cake > Page 66 · Location 1040
  dreamy coconut flour breakfast cake
  We are combining two of life’s greatest eats into one recipe here: think cake meets pancakes meets straight-up heaven. This breakfast cake, a healthier version of a Dutch pancake, is made with coconut flour, so it’s filling, satisfying, and flavorful. Enjoy the cake for breakfast over the course of a few days or share it with friends for a brunch at home. It tastes sweet enough to even be enjoyed as dessert. Try topping the cake with some fresh berries, coconut yogurt, and a drizzle of nut butter. You won’t regret it.     
  SERVES 4
  Coconut oil, for greasing the pan
  ½ cup coconut flour
  4 teaspoons DIY Paleo Baking Powder (this page)
  1 teaspoon ground cinnamon
  ⅓ cup mashed ripe banana (about 1 medium banana)
  2 teaspoons pure vanilla extract
  7 tablespoons unsweetened nondairy milk
  4 large pasture-raised eggs
  2 tablespoons pure maple syrup (optional)
  Mix-In Ideas Berries Sliced banana Dairy-free dark chocolate chunks
  Preheat the oven to 350 ° F and grease an 8-inch ovenproof skillet with coconut oil.
  In a large bowl, mix together the coconut flour, baking powder, and cinnamon.
  In a separate large bowl, mix together the mashed banana, vanilla, and nondairy milk. Beat in the eggs one at a time until well combined. Add the maple syrup, if using.
  Pour the wet ingredients into the dry ingredients and stir until well combined and smooth (do not overmix).
  Let the batter sit until it has thickened, about 5 minutes.
  Fold in any desired mix-ins and pour the batter into the greased skillet.
  Bake until the top and sides are golden brown, 25 to 30 minutes.
  Enjoy immediately or store in the fridge.
  The cake will keep in the fridge for up to 5 days. Reheat it in a 350 ° F oven for 5 to 10 minutes before serving.
  Snacks
  Highlight(yellow) - Go-to Snack Combos > Page 82 · Location 1269
  Sweet Caramelized Banana Split
  Warm a bit of coconut oil or ghee (see this page) in a medium skillet over medium heat.
  Slice a banana in half lengthwise and add the halves to the skillet, cut-side down. Sprinkle lots of cinnamon on top and cook until the banana is caramelized to your liking, about 5 minutes.
  Transfer the banana to a plate and top it with some creamy nut butter so it gets all melty and delicious.
  Enjoy while it’s still warm.
  
  Highlight(yellow) - Homemade Grain-Free Frosted Blueberry Pastry Tarts > Page 93 · Location 1412
  homemade grain-free frosted blueberry pastry tarts
  Pop-Tarts, I love you more than you can imagine. When I was growing up, all I wanted to eat was blueberry Pop-Tarts—the ones with the white frosting and sprinkles on top. Never the ones without frosting, because where’s the fun in that? My mom (being the smart woman she is) did not buy these for me, but luckily friends had them in stock, as did the cafeteria at school. This homemade version is dedicated to all my fellow Pop-Tart-loving friends out there. I hope they satisfy your cravings as much as they do mine!
  MAKES 5 TARTS
  Dough
  1 cup blanched almond flour
  1 cup gluten-free tapioca flour
  5 tablespoons grass-fed butter, at room temperature
  ¼ cup coconut sugar
  1 large pasture-raised egg
  ½ teaspoon ground cinnamon
  Liquid coconut oil, for brushing
  Blueberry Chia Jam
  1 cup frozen blueberries
  1 tablespoon pure maple syrup
  2 tablespoons fresh lemon juice
  2 tablespoons chia seeds
  Coconut Glaze
  1 (13-ounce) can full-fat coconut milk, chilled
  1 tablespoon pure maple syrup
  Make the dough: In a medium bowl, mix together the almond flour, tapioca flour, and butter with an electric hand mixer until combined.
  Add the coconut sugar, egg, and cinnamon and mix until a dough forms.
  Chill the dough in the fridge for at least 1 hour or overnight (no cover necessary).
  Make the blueberry chia jam: Add the blueberries and maple syrup to a small saucepan set over medium heat. Mash the berries with a fork as they start to soften, about 5 minutes.
  Add the lemon juice and chia seeds and cook for a couple of minutes more, until the jam thickens. Remove the jam from the heat and let it cool completely (this step can be done the night before assembling the pastries).
  Once the dough has chilled, preheat the oven to 350 ° F.
  Place the dough on a large piece of parchment paper on a countertop. Add a second piece of parchment on top, and roll the dough out to make a large rectangle about ¼ inch thick. Remove the top piece of parchment and slice the dough into 10 equal rectangles. (Dimensions have varied for me per batch, so as long as it’s 10 equal rectangles, you are good!)
  Line a baking sheet with parchment paper (you can use the top sheet from rolling out the dough).
  Transfer 5 of the dough rectangles to the baking sheet, spacing them about 1 inch apart, and scoop a generous tablespoon of the cooled jam onto the center of each rectangle. Lightly brush the edges of each rectangle with coconut oil. Add another piece of dough on top and press lightly with your fingers along the edges to enclose the jam. Crimp the edges with a fork to seal them.
  Bake until just about golden, 12 to 15 minutes.
  Let the tarts cool on the baking sheet.
  While the tarts are cooling, make the glaze: Scoop the top layer of thick coconut cream out of the can of coconut milk and put it into a large bowl. Add the maple syrup and cream with an electric hand mixer until the glaze is smooth and fully combined.
  Once the tarts are cool, spread the glaze on top of each one and dollop with any extra jam, if desired. Serve warm or at room temperature.
  Extra tarts will keep in an airtight container in the freezer for up to 2 months. Let them thaw at room temperature or in a low oven.
  Highlight(yellow) - Peanut Butter Cup Protein Bars > Page 99 · Location 1515
  peanut butter cup protein bars
  All of your dreams came true in this bar. Peanut butter plus chocolate plus a satisfying protein-filled snack? Okay, okay, we can now snack in peace. These vegan bars—grain-free and filled with plant-based protein powder—will satisfy your sweet tooth despite having zero added sugar. Bonus: you will also save some cash by making your own snack bars instead of stocking up at the store!   
  MAKES 12 BARS
  2 teaspoons liquid coconut oil
  ¾ cup creamy peanut butter
  1 teaspoon pure vanilla extract
  ½ cup flaxseed meal
  ½ cup vanilla plant-based protein powder (Garden of Life is my fave)
  ¼ cup tahini
  3 tablespoons blanched almond flour
  1 ½ tablespoons cacao powder
  Line an 8-inch square baking dish with parchment paper.
  In a small saucepan, combine the coconut oil, peanut butter, and vanilla. Heat over low heat, stirring frequently, until melted and well combined, 1 to 2 minutes. Remove the pan from the heat and let the mixture cool for a few minutes.
  Add the flaxseed meal and protein powder to a large bowl and mix well.
  Pour the peanut butter mixture into the bowl and stir with a spatula until well combined.
  Pour the mixture into the prepared baking dish and spread it out evenly.
  In a separate small saucepan, combine the tahini, almond flour, and cacao powder and warm over medium heat until well combined.
  Pour the tahini mixture over the peanut butter layer and spread it out evenly with a spatula.
  Freeze until set, about 30 minutes, and cut it into 12 bars.
  Store the bars in an airtight container in the fridge for up to 1 week, or in the freezer for a couple of months.
  Nut-free? Sub ½ cup oat or spelt flour for the almond flour, and sunflower butter or tahini for the peanut butter.
  Extra–Comfort Food
  Bookmark - Page 102 · Location 1601
  Highlight(yellow) - Sweet Potato Chip Nachos with Jalapeño Cashew “Cheese” > Page 110 · Location 1716
  jalapeño cashew “cheese”
  MAKES 1 CUP
  1 cup raw cashews
  1 cup boiling filtered water, plus ½ cup hot filtered water (or more as needed)
  3 tablespoons nutritional yeast
  ½ teaspoon chili powder
  ½ teaspoon garlic powder
  ½ teaspoon sea salt
  ½ small jalapeño, seeded and chopped
  Place the raw cashews in a small heatproof bowl and cover them with the boiling water. Let them soak for 20 minutes.
  Strain the cashews, transfer them to a food processor, and add the nutritional yeast, chili powder, garlic powder, salt, and jalapeño. Blend until creamy.
  Add the hot water and blend again until smooth.
  If the mixture is too thick, add 2 tablespoons of hot water at a time until it reaches the desired consistency.
  The cheese will keep in the fridge for up to 1 week.
  Highlight(yellow) - Oven-Baked Veggie Tots > Page 115 · Location 1771
  oven-baked veggie tots
  Did anyone else love getting hash browns at McDonald’s when their mom wasn’t around? These oven-baked veggie tots will take you right back to those days. Dip them into your favorite ketchup or mustard, enjoy them with scrambled eggs, or just pop them in your mouth like Tic Tacs. Filled with sweet potatoes, zucchini, and spices, these gems are so easy to make, you’ll be wondering why you haven’t been eating them your whole life. (Sorry-not-sorry, McDonald’s!)      
  MAKES ABOUT 20 TOTS
  2 medium sweet potatoes, peeled and cut in half crosswize
  2 medium zucchini
  1 teaspoon garlic powder
  ½ teaspoon sea salt
  ½ teaspoon freshly ground black pepper
  1 tablespoon coconut flour
  1 to 2 tablespoons avocado oil
  Add the sweet potatoes to a large pot filled with cold water. Bring the water to a boil and cook until the sweet potatoes are tender but not too mushy, 25 to 30 minutes. Strain the sweet potatoes and let them cool a bit (you can rinse them under cold water to expedite this). Add the sweet potatoes to a large bowl and mash them well with a fork until they are smooth and no lumps remain.
  Grate the zucchini on the large holes of a box grater. Wrap the grated zucchini in paper towels and squeeze out any excess liquid (you should end up with about 2 cups of zucchini).
  Add the zucchini to the bowl containing the sweet potatoes, and sprinkle with the garlic powder, salt, pepper, and coconut flour. Using a spatula or fork, mix everything together.
  Chill the mixture in the fridge for 15 to 30 minutes.
  Preheat the oven to 425 ° F. Line a baking sheet with parchment paper and grease the paper with a bit of the avocado oil.
  Using your hands, form each tot from about 2 tablespoons of the sweet potato mixture. Place the tots on the prepared baking sheet and drizzle avocado oil on top of them (this will help them crisp). Bake for about 20 minutes.
  Turn the tots over, drizzle a bit more avocado oil on top and bake until golden, about 15 minutes more.
  Serve warm.
  Gatherings
  Highlight(yellow) - Spaghetti Squash Pizza Crust > Page 189 · Location 2881
  MAKES 1 SMALL PIZZA Roasted Spaghetti Squash (this page)
  1 flax egg (see this page)
  ½ teaspoon chili powder
  ¼ teaspoon garlic powder
  ¼ teaspoon dried oregano
• 
  Lara

  Sooo...I'm mainly chalking this one up to not the book for me. I do try to eat healthy, and mostly vegan, but only mostly, and I found a lot of the recipes just too fussy or requiring ingredients I don't normally use. But more than than, I think I just have a different food style than Mansfield, so very few things actually sounded good to me. I will fully admit that I am weird though, so if you are into sweet things and breads (like most people seem to be), you will probably see it differently.
  
  That said, I do really like that she has a whole section on things to make if you're just cooking for yourself, which is not so helpful for me these days, but would have been very welcome a year + ago, before a tiny human moved in with us and we began eating more as a family. And I did also like the Sweet Potato Pizza with Pesto Sauce recipe, so there's that!
• 
  Michelle

  I borrowed this book from the library and I won’t be purchasing it. Most of her recipes (except for the vegetables chapter) require “non-common” ingredients that would have to be purchased at a Whole Foods/co-op or on-line. I would hate to spend a lot of money to make recipes I’m not sure I will like. I saw cashews quite a few times in recipes and they are quite expensive! I only gave this book a 3 because I did not try any of the recipes so I can’t say if they are tasty.
• 
  Kelley Blair

  After seeing a Rachel on a morning show my curiosity was peaked. I wanted to see how she made recipes from healthier ingredients. Well I now have many new recipes in my arsenal. The layout of the book is pleasing and the short essays that start each food chapter are interesting. A little glimpse of who Rachel is and her food journey add a warmth to the book. I found myself with a hungry belly for sure.
• 
  Valerie R

  Most of the recipes in the book are good! However, the mini blueberry muffins were awful and gummy. The salmon burgers and sea salt dark chocolate peanut butter bars are my favorite! I still want to try the everything bagel bread! This recipes is great as it is for all types of diets. Check out here website as there are many amazing recipes there (the brownies, the veggie buffalo, and pancake bread are my favs).
• 
  Maddy

  fun food ideas! love how some of the snacks/lunch/dinner options line up with out-of-the-box Instagram food combos like her epic quesadilla and sweet potato nachos. still very easy and simple which I have always loved about Rachel's recipes
  
  would recommend if you're looking for a 'foodie' aesthetic cookbook that will get you to think outside the box when cooking
• 
  Ashani

  Good collection !
• 
  Kristina Marie

  I wouldn't call these recipes guilt-free or even all that good for you.
  
  We made the cinnamon buns. They turned out okay.
  
  
• 
  Gretchen

  Good recipes, but nothing that I will try. I thought there would be some Keto recipes.
• 
  Regan

  very good
• 
  C

  Meh. Comes across too fancy. I got a couple recipes to try but haven't yet.
• 
  Lily Gast

  pretty good, some hard recipes though
• 
  Beth Kakuma-Depew

  The Speghetti Squash pizza crust tasted great but was too mushy to pass as pizza. I feel like some important step was missing.
• 
  Bri

  one of my fave cookbooks! it’s also very inclusive to anyone who has restrictions. please come out with another cookbook!
• 
  Kendall

  Recipe-wise I love this book. I've followed Rachel on instagram on and off over the years for great recipes. If I'm looking for gluten-free, vegan, dairy-free, and other dietary restriction recipes that are going to be simple and taste really good, Mansfield is my go-to. I love that she's advocating for fewer kitchen gadgets, simple recipes, and clean foods that taste good.
  
  My reason for the 3-star rating is for the language that goes into descriptions/reasons/rationales for eating "clean". A lot of the personal tangents in this book read like an orthorexia manifesto and I had to stop reading. Humans should be able to eat food that makes them feel good, end of story. I wish there had been more recipes (again, they're great!) and less lifestyle/personal conversation.
  
  Will keep this book but as a human who works in health care/fitness related industries, I won't share or recommend this book because it was triggering for disordered eating.
  
  Mansfield has saved me when I needed to bring tasty, allergen friendly foods to potlucks and I would recommend this book for the recipes.
• 
  Brianna Sowinski

  I'd check this one out again.