Danielle's Digest: Week of January 11th - Danielle Walker

I spent the weekend disconnected from social media to spend fully present time with my kiddos this weekend and to let my creative juices flow as I tested a batch of recipes for my next cookbook! Like this creamy paleo polenta breakfast bowl. It’s amazing how good for your soul a little break can be (and how productive you can be!).

Cookbook 5 is all about real life and eating real, healthy food, with busy schedules. Slow cooker/instant pot, sheet pan, one pot, no cook, grilling, and using spice rubs and sauces to make exciting meals out of simple ingredients. Oh and of course a handful of super simple easy desserts!
I’m near the finish line in recipe development – but before I close the book 📚 (get it?🤣😜) I want to hear from you!
Leave your recipe requests below!!

AAGwich has been our go-to lunch on Whole30 this month. I used up leftover Buffalo chicken in yesterday’s lunch, and it was pretty amazing if I do say so. 😍
What’s your favorite fillings?!
I’m dying to make a Reuben type one – just need to find some clean pastrami!

Do you do Meatless Monday or eat a vegetable-forward diet?

This recipe for Vegetarian Sweet Chili Noodle Stir-Fry is a great recipe for a both! It has the most delicious and addicting sauce ever – trust me, you will want to double it to have it on hand for the week. It is packed with veggies and grain-free noodles, but feel free to use whichever gluten-free noodles and veggies you have on hand!

¼ cup honey
2 tablespoons coconut sugar
1 ½ tablespoons coconut aminos
2 teaspoons unseasoned, organic rice vinegar*
1/2 teaspoon dried chili flakes
3/4 teaspoon sea salt
2 cloves garlic, minced
2 teaspons peeled and minced ginger
1 tablespoon tomato paste

½ pound Napa cabbage, core removed and thinly sliced
2 cups broccoli florets
6 ounces carrots, cut into thin half moons
2 scallions, thinly sliced (keep white bottoms and green tops separate)
14 ounces shirataki noodles, rinsed well and drained
3 ounces shiitake mushrooms, sliced
3 tablespoons toasted cashews, roughly chopped

* You could use apple cider vinegar in place of the rice vinegar if you’d like. Organic, unseasoned rice vinegar is typically considered ok in a Paleo diet because the fermentation/distillation process voids the antinutrients and carbohydrates, but definitely do what’s best for your body!

Garden harvest 🍊🍐


Recipe testing with my girl ♥️



Danielle’s Digest: Week of January 11th


  1. Alexandra Park says:

    Looking forward to this next book! Would love to see a recipe for chicken mole. Also, another recipe I’ve not been able to figure out is fillo dough. I’d love to be able to replicate the La Mediterranee Chicken Cilicia or the baked dates wrapped in fillo with fresh whipped cream and sliced almonds (Berkeley restaurant). Lastly, cherry cornbread scones (like the Cheeseboard in Berkeley).

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