Chicken Fried Rice – page 38
Step 5 should read: Add the remaining tablespoon of oil, then add the cooked rice, coconut aminos, sesame oil, salt, red pepper flakes, and scrambled eggs. Mix together, then cook, undisturbed, for 2 to 3 minutes. Stir once more, then cook for an additional 2 to 3 minutes.
Make the meatza crust – page 43
Step 3 should read: Place the meat mixture on a sheet of parchment paper and spread the mixture as thin as possible using either your hands or a rolling pin, then transfer to a 12-inch rimmed pizza pan. Note: if you don’t have a large enough rimmed pizza pan, form the meatza crust into a rectangle to fit on a rimmed baking sheet instead. Par-bake for 15 minutes, until browned, then drain the fat and let cool.
Curried Chicken Lettuce Cups – Page 94
The corrected nutrition info per serving is:
- Calories: 320
- Total Fat: 16.9g
- Total Carbohydrates: 8.2g
- Protein: 34.2g
Mashed Potato and Parsnip-Crusted Chicken Pot Pie – page 228
Increase the flour or arrowroot starch to 2 tablespoons and reduce the broth to 2 cups.
Harvest Sheet Pan Dinner – page 254
Step 5- should read: sprinkle 1 teaspoon of salt over the pork, not 2 tablespoons.
Chicken Florentine Lasagna – page 268
Ingredients should read: ¾ cup chicken broth, not ¼ cup
Tamale Pie – page 292
The wilted kale from Prep Day will go into the filling for the tamale pie. Step 2 should read: to make the filling, place the pork, kale, tomato paste, lime juice, chili powder, cumin, oregano, and salt in a large bowl and stir until fully combined.
Bonus Dinner Recipes – page 348 (Kindle version ONLY)
The recipes for Crispy Curried Chicken Thighs and Balsamic Chicken Thighs are swapped.
Nutrition Info – page 382
All nutrition facts are listed per serving.
