Bestselling author, and self-trained chef is stopping by the TODAY kitchen to share two dinner recipes from her cookbook “,” which are both gluten-, dairy-, grain- and stress-free. She shows us how to make quick and easy shredded chicken tacos and pork ragù with creamy almond-cauliflower polenta.
------Advertisement-----
by Danielle Walker
My Italian grandmother served creamy polenta with tender meats in tomato sauces a lot while I was growing up. It’s so comforting and great to serve a big crowd. After changing my diet due to an autoimmune disease and not being able to eat corn or dairy, I took her recipe and made it my own. Nostalgic and comforting, but healthier and better for my body.
------Advertisement-----
by Danielle Walker
This crazy easy chicken taco recipe has been one of my family’s weekly go-to dinners for years and years. It’s a meal I know none of my kids will balk at, and it’s my default when I’ve forgotten to plan and have only frozen chicken ready to go. I can throw it into the electric pressure cooker and have it on the table 20 minutes later. This is also one of those meals that I always double prep. A single portion goes into the slow cooker or pressure cooker for dinner, and the second portion goes straight to the freezer so it’s ready for another meal.
------Advertisement-----
If you like those good-for-you recipes, you should also try these:
by Elena Besser
by Danielle Walker
This article was originally published on