Danielle Walker

February 21, 2024 at 3:26 PM

Bestselling author and self-taught chef will be visiting the TODAY kitchen to present two dinner recipes from her cookbook, both of which are free from gluten, dairy, grains, and stress. She will demonstrate how to prepare delicious shredded chicken tacos and pork ragù served with creamy almond-cauliflower polenta.

by Danielle Walker

During my childhood, my Italian grandmother often served creamy polenta with tender meats in tomato sauces. This dish was a source of comfort and ideal for serving a large gathering. Adapting to dietary restrictions stemming from an autoimmune condition that restricted my consumption of corn and dairy, I personalized her recipe. The result is a nostalgic and comforting dish that is not only healthier but also more suitable for my well-being.

by Danielle Walker

This incredibly simple chicken taco recipe has been a staple in my family’s weekly dinner rotation for many years. It’s a meal that I know all my children will enjoy, especially when I forget to plan ahead and only have frozen chicken on hand. With just 20 minutes in the electric pressure cooker, dinner is ready. I always prepare a double batch of this dish—one for immediate cooking in the slow cooker or pressure cooker and the other for the freezer, ensuring a hassle-free meal for another time.

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by Danielle Walker

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