If you are thinking about ditching the wheat for the first time or if you’ve been following a paleo and grain free lifestyle for years, the new cookbook from Carol Lovett is for you. Ditch the Wheat: 120 Paleo Recipes for a Gluten-Free Lifestyle is an amazing cookbook that helps people “Ditch the Wheat” without giving up their favorites.

There are so many reasons to love this new cookbook and make it a go to in your kitchen. Most importantly, the recipes are delicious, simple and only use ingredients that you can find in your local grocery store. (Not that I don’t love going to Amazon to find cassava flour and other random paleo ingredients some recipes call for). As you flip through the cookbook, you will be able to see exactly what you want your finished product to look like because every recipe has a gorgeous photo. Carol writes an introduction to each recipe that makes you feel like she is right there in the kitchen with you, and her fun-loving personality shines through. She gets you excited about cooking the recipes and then offers some tips on how to mix it up. Each recipe includes graphics so you can easily identify recipes that are egg, dairy, and nut free. (She also includes an allergen index in the back to help you quickly find which recipes don’t contain these common allergens).

Even if you have been following a paleo diet for years, you will find several new recipes to try that aren’t found in any other paleo cookbook like nacho dip made with sweet potatoes (recipe included below), pizza breakfast sausage, everything bagel crackers, and a very unique twist on french toast. But if you’re more of a traditionalist, there are plenty of recipes for you too including grain free versions of lasagna, meatloaf, buns, crackers, and tortillas (that actually look like the real-deal pliable flour tortillas we all love about Mexican food). Some of your favorite treats are also made grain free: chocolate chip cookies, birthday cake, and brownies.

If you are looking to take the paleo diet to the next level by truly focusing on healing your gut, there is an entire chapter on the how-to’s of fermented foods and drinks. Some recipes to look forward to include sauerkraut, fermented jalapeños, garlic dill pickles, coconut milk yogurt, and several flavors of kombucha. Carol explains how to ferment foods and beverages in easy to follow steps so everyone can make them in their own home. Plus she explains why everyone should be eating ferments.

And if the recipes weren’t enough for you, the beginning of the cookbook is loaded with useful information, tips, and tricks. You can find tips on how to avoid gluten including places in the supermarket and restaurants where gluten is often hidden. There are several how- to’s including how to cut a whole chicken, chop / cook vegetables, and make several varieties of paleo noodles.

Even if you think you have every paleo or gluten-free cookbook you need, this is a cookbook that would make a great addition to any collection. There are so many delicious looking and easy recipes the hardest part will be deciding which recipe to try first. (Here is a recipe you can try while waiting for your cookbook to arrive):

Sweet Potato Nacho Dip From Ditch the Wheat

Courtesy of Carol Lovett, author of Ditch the Wheat and blogger behind ditchthewheat.com.

Yield: About 1 cup   Prep time: 10 minutes   Cook time: 25 minutes

• 1 large sweet potato (¾ to 1 pound), peeled and coarsely chopped
• ½ cup nutritional yeast
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes
• 1 teaspoon fine sea salt
• ½ teaspoon paprika
• ¼ teaspoon ground cumin
• Pinch of chili powder
• Crudités or chips of choice, for serving

1. Place the chopped sweet potato in a 1½-quart pot and fill with enough water to cover.

2. Cover and boil for 20 minutes, or until the sweet potato is fork-tender. Drain the water from the pot, leaving the potato in the pot.

3. Add the nutritional yeast, olive oil, onion powder, red pepper flakes, salt, paprika, cumin, and chili powder to the pot. Puree with a hand blender, or transfer the ingredients to a food processor and pulse until smooth.

4.Transfer the dip to a bowl and serve immediately with your favorite veggies or chips.