When I received a copy of no crumbs left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous, I was a little skeptical. I mean, Whole30-endorsed is a big deal. I know there is a lot of support for eating gluten- and dairy-free, but I could barely imagine a full cookbook of those recipes—let alone ones that result in amazing flavors. But Teri Turner does an amazing job of creating really incredible recipes that result in dishes filled with flavor. Here’s a look at the no crumbs left cookbook and a couple of sample recipes.

No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner LLC. Photography © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner LLC. Photography © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

An Easy Cookbook with Great Recipes

Teri’s book, no crumbs left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous, released on May 21, 2019, by Houghton Mifflin Harcourt. In her cookbook, Teri turns old recipes into something new. At the basis of everything are her “Magic Elixirs,” These homemade concoctions “elevate food from ordinary to extraordinary.” These are super simple ideas that I love. My favorite Magic Elixirs are Gomasio (toasted white and black sesame seeds with Himalayan pink salt), preserved Meyer lemons, and Smoky Pepitas (with salt, garlic, and paprika).

The recipes in the book are simple, use down-to-earth ingredients, and the photos are beautiful. no crumbs left includes more than 80 recipes, with ideas for breakfast, dinner, and snacks. I’ll share two of my favorite recipes, but I encourage you to get your own copy. Teri’s tips are worth the cost alone!

You can also catch Teri Turner on a cross-country tour. She’s in California, the Pacific Northwest, Colorado, and Washington, DC in June and July. More cities coming soon, so check the schedules on her website at https://nocrumbsleft.net/.

Greek Lemon Chicken

Greek Lemon Chicken is excerpted from No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner. Photography © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

The Athenian Room in Chicago makes the most fabulous chicken, served with thick Greek fries. Their dish got me wondering if I could create something like it and inspired me to develop my own. My smoke detector goes off nearly every time I make this, and we all run around turning on the fans and opening the windows, but it’s absolutely worth it, and even kind of fun. Nothing can replace their original version, which you should absolutely seek out if you’re in Chicago, but this healthful version is soul-satisfying.

Greek Lemon Chicken. From No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner LLC. Photo © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Greek Lemon Chicken. From No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner LLC. Photo © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

SERVES 4 • COOK TIME: 50 MINUTES

FOR THE LEMON AND GARLIC SAUCE

  • ½ cup fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 2½ tablespoons red wine vinegar
  • 1 garlic clove, pressed
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon Dijon mustard (check label for compliance if you’re doing Whole30)
  • ¼ teaspoon freshly ground black pepper

FOR THE CHICKEN

  • 1 (4-pound) whole chicken, cut in half
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1½ teaspoons extra-virgin olive oil
  • 4 Yukon Gold potatoes, sliced into ¼-inch-thick rounds
  • 1 lemon, sliced into ¼-inch-thick rounds
  • Chopped fresh parsley, for garnish

Directions

Adjust the oven rack to 6 inches below the broiler. Preheat the oven to broil. Line a large baking sheet with parchment paper.

FOR THE SAUCE: In a large bowl, add the lemon juice and using a whisk, slowly add the olive oil. Then add the vinegar, garlic, oregano, salt, mustard, and black pepper, stirring well. Set aside.

FOR THE CHICKEN: Thoroughly season each chicken half with the salt and black pepper, then generously rub every crevice with the olive oil. Put the chicken skin-side down on the lined baking sheet and put the pan on the adjusted rack in the oven. Broil for 15 minutes, until beginning to turn golden.

Remove the baking sheet from the oven and flip the chicken over to the other side. Return to the oven and broil for 20 minutes more, or until cooked through, golden brown, and bubbling. Remove the pan from the oven and set the chicken aside. Once cool enough to handle, cut each half into 3 pieces: legs, thighs, and breasts with wings attached. Arrange the sliced potatoes and lemons on the baking sheet. Return to the oven and cook for 10 to 12 minutes, or until the potatoes and lemons begin to brown. Remove the baking sheet from the oven, put the chicken on top of the potatoes and lemons, and pour ½ cup of the Lemon and Garlic Sauce evenly over the top.

Return to the oven and broil until the chicken is further browned and crispy, about 5 minutes. Remove the chicken from the pan and drain off any excess liquid from the pan (so that the potatoes can cook to a crisp). Return the potatoes to the oven and broil until crisped and cooked through, 10 to 15 minutes more. Serve the potatoes and lemons with the chicken and the remaining Lemon and Garlic Sauce, either poured over the top or as a dipping sauce.

TERI’S TIPS

Every day isn’t Saturday, so I’ve got some great ideas for weeknight eating, too, including a pepperoncini beef stir-fry (page 179), a quick rustic roasted chicken breast (page 143), and some amazing dishes that will please the kids, like potatoes. Some other favorites are Hurley’s Spice Rub on a slow-cooked pork roast (page 166) and a Whole30-compliant pork schnitzel (page 171) with a creamy leek slaw (page 60). I have old-world recipes and new ones, and quickly cooked things on the stove. And I like old-school recipes that I update to make new again. I have old-world recipes from Poland, an updated Greek Lemon Chicken (page 134), and spectacular Friday night dishes for your family like chicken potato stacks (page 149). And let’s be real: even if you are keeping a more Whole30 kitchen, everyone needs a spectacular pasta in their repertoire (page 224).

Skillet-Seared Sirloin

Skillet-Seared Sirloin is excerpted from No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner. Photography © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

There is nothing more delightful than fresh asparagus in the spring. As a gal who likes to eat seasonally, I enjoy it with a fervor, from the beginning of the season to the end. Here I’ve chosen sirloin, which is an amazing, underappreciated cut of beef. It’s lean, flavorful, beefy, and a good value. The mix of crisp spring vegetables in a sauce made from a combination of steak and mushroom jus and coconut aminos is delectable. A truly wonderful Magic Elixir!

No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner LLC. Photography © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Skillet-Seared Sirloin. From No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous © 2019 by Teri Turner LLC. Photo © 2019 by Tim Turner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

SERVES 4 • COOK TIME: 50 MINUTES

  • 1 pound asparagus
  • 1 pound sirloin steak
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 pound brown mushrooms, trimmed and quartered lengthwise
  • 2 teaspoons coconut aminos

Directions

Preheat the oven to 400°F.

Cut off the woody stems of the asparagus. Peel the rough ends and, with your knife at a 45-degree angle to the cutting board, cut each stalk into thirds. Set aside.

Thoroughly season the steak with 1 teaspoon of the salt and the pepper.

Heat a large oven-safe skillet (I use heavy-duty cast iron) over high heat. Add 2 tablespoons of the olive oil, being sure to coat the bottom of the pan. Reduce the heat to medium-high and add the steak to the skillet. Cook until well browned on the first side, about 3 minutes. Flip and brown the other side for 1 minute.

Transfer the skillet to the oven and cook the steak until medium-rare, about 4 minutes (or 3 to 4 minutes longer, if you prefer medium). Remove the skillet from the oven and transfer the steak to a wooden board, reserving the juice from the skillet. Partially tent the steak with aluminum foil and let rest for 15 minutes.

Return the skillet to medium-high heat. Add half the mushrooms, season with ⅛ teaspoon of the salt, and add 1 tablespoon of the olive oil, if needed. Cook, stirring, for 2 minutes, then cover and cook until they have released liquid and look shiny, about 2 minutes more. Transfer the mushrooms, along with all the juices from the skillet, to a bowl and set aside. Add 1 tablespoon of the olive oil, the remaining mushrooms, and ⅛ teaspoon of the salt to the pan and cook the same way as the first batch.

In the same skillet, heat 1 tablespoon plus 2 teaspoons of the olive oil over medium heat. Add the asparagus and ½ teaspoon of the salt and cook for 4 minutes, stirring once halfway through. Stir again, cover, and cook for 2 minutes more. Stir again and cook, uncovered, until the asparagus is soft and cooked through, about 4 minutes more.

Turn off the heat and add the steak jus, mushrooms and all their juices, and the coconut aminos to the skillet with the asparagus. Stir to combine well.

Cut the steak into ¼ -inch-thick slices and serve on top of the mushrooms and asparagus, with creamy leek slaw alongside, if desired.

TERI’S TIPS

This is also delicious served with cauliflower rice.

Just as some people experience a degree of comfort and relief in wearing a school uniform each day, I feel the same way about my Whole30 breakfasts. I love that I don’t have to reinvent it every morning. Quite frankly, I’m always excited to see last night’s delectable dinner on a bed of greens, topped with an egg—and don’t forget those marinated onions.

About Teri Turner

Teri Turner is a mother of two and an avid home cook. She loves helping people cook nourishing meals. The native Chicagoan and her partner Roy divide their time between Chicago and Northern California. Follow Teri on her website at https://nocrumbsleft.net/.

Get Your Copy

Be sure to pick up your copy of no crumbs left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous, by Teri Turner. It was released on May 21, 2019, by Houghton Mifflin Harcourt.


Note: As is common in the travel industry, the writer was provided with a copy of the book  for the purpose of review. While it has not influenced this review, the writer believes in full disclosure of all potential conflicts of interest.

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