I was excited when I saw Heather Christo’s book “Pure Delicious” was in my mailbox. I have been following her blog for a while. I have to admit that I haven’t tried any of her recipes from her blog. I did when I got the recipe book. The recipes I decided to try were Meatloaf on page 257 and Mustard Crusted Potatoes on page 159.

Here are the things that I love:

• All the recipes in this book are for those who have allergies to Gluten, Dairy, nuts, soy, eggs, tree nuts, shellfish, and cane sugar.
• The pictures are beautiful.
• There is a ton of information at the beginning of the book, including her story.
• Easy and simple recipes.

Meat Loaf page 257:

Ingredients:

1 pound ground pork

1 pound 85% lean ground beef

1 pound 93% lean ground sirloin

1 small yellow onion, minced

2 garlic cloves, minced

½ cup dehydrated potato flakes

½ cup ketchup. I got the corn syrup free kind

2 Tablespoons Worcestershire sauce

½ cup chopped fresh flat leaf parsley

2 teaspoons salt

For the Glaze:

¼ cup of ketchup

2 Tablespoons granulated beet sugar

2 Tablespoons Dijon grainy mustard

1 teaspoon rice vinegar

Instructions:

Preheat oven to 400 degrees. Place the ground meats in a bowl, add the onion and garlic, and use your clean hands to combine just until incorporated. Add the potato flakes, ketchup, Worcestershire sauce, parsley, and salt. Form the mixture into an oval and place it in a 9 inch loaf pan. To make the glaze: in a small bowl, stir together all the glaze ingredients until smooth. Brush the glaze onto the top of the meat loaf and place the loaf pan on a rimmed baking sheet. Bake for 45 minutes. Let it rest for 10 minutes before removing from the pan and slicing.

Mustard Crusted Potatoes page 159:

Ingredients:

1/3 cup olive oil

1/3 cup Dijon Mustard

1/3 cup whole grain mustard

Grated zest and just of 2 lemons

4 garlic cloves, minced

6 Yukon gold potatoes

Salt to taste

Minced flat leaf parsley

Preheat oven to 400 degrees. In a large bowl, whisk together the olive oil, mustards, lemon zest, lemon juice, and garlic. Add the potatoes and toss to coat with the mixture. Spread the potatoes on a rimmed baking sheet and sprinkle generously with salt. Bake for 30 minutes. Toss the potatoes, return to the oven, and bake for 15 minutes more, or until the potatoes are a deep golden brown and fork tender. Transfer the potatoes to a serving platter, squeeze the fresh lemon edge over them, and sprinkle with the parsley.

I just have to say a few more things. The meatloaf is so delicious. The best I have had in a long time. It smelled so good cooking. My caregiver Linda thought so too. She wrote down the recipe. The potatoes took a bit longer to cook than what was in the recipe. I believe it is because our ovens are probably different. It took 60 minutes for the potatoes to get crispy. It turned out amazing and they are so good.

You will eat well from this cookbook. I hope you will check out Heather Christo’s blog and cookbook. You will have a happy tummy.

In exchange for my review I was given a free copy of Heather Christo’s book “Pure Delicious” from Blogging for Books. The opinions I express are my own.