Читать книгу The Laura Lea Balanced Cookbook - Laura Lea - Страница 41

FREEZER STAPLES

• Wild-caught salmon, shrimp, halibut,

cod, and scallops (I order them from

Vital Choice)

• Bread: I like Deland Bakery, Canyon

Bakehouse (GF), Mestemacher rye,

or a sourdough loaf.

• Non-GMO corn tortillas

• Leftover pancakes and waffles (separate

with small pieces of parchment paper

and stack)

• Grass-fed ground beef; ground turkey

• Organic chicken breasts and thighs

• Frozen smoothie fruit such as bananas,

apples, pineapple, cherries, raspberries,

blueberries, and strawberries

• Frozen organic broccoli, spinach, edamame,

peas, kale, or other green vegetables

• Frozen corn kernels

FLOURS

A note on my flour choices: There are lots of

healthy flours out there . . . countless, these

days. But I keep things simple for myself, and I

suggest the same for you. Certified gluten-free

oats are cheap, accessible, and tolerated by

most people. And when blitzed in a high-

powered blender or food processor, they make

a fantastic flour. I realize that not everyone can

or will buy almond and coconut flour, though

I make a strong case for them in the following

description. As a result, I decided that oats/

oat flour/oat bran could be the great equalizing

flour in this book. It doesn’t rise the same way

as wheat flour, but it has a lovely mild taste

that goes with almost everything. Feel free to

sub wheat flour 1:1 with oat flour if you like.

• Blanched almond flour*

• Coconut flour*

• Oat flour

• Oat bran

SWEETENERS

• Honey (real honey, not from a

teddy bear bottle!)

• Coconut sugar*

• Grade A maple syrup

• Medjool dates*

• Molasses

• Organic liquid stevia: Organic stevia can

be a great sugar-free sweetening option,

and it won’t have an impact on your blood

sugar the way other sweeteners will.

However, it is incredibly strong and some

don’t like the flavor. I don’t use it often,

but I like to keep it around to add a drop

to oatmeal, smoothies, or hot tea, where

other flavors are more prominent. I do

not recommend substituting stevia for

sweeteners in baked goods/desserts, as it

can throw off the liquid/dry ratio.

Try natural sweeteners like honey,

maple syrup, and coconut sugar.