Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes
Format: PDF / Kindle (mobi) / ePub
Julie and Charles Mayfield, authors of the breakout success Paleo Comfort Foods, bring fans another serving of 100 Paleo recipes that are easy, healthy and irresistibly delicious. The wildly popular Paleo movement continues to gain momentum as millions of people discover the undeniable health benefits and effortless fat loss that comes with eliminating gluten, legumes and dairy from their diets. This gorgeous, four-color cookbook provides an impressive selection of Paleo recipes that are not only healthy and delicious, but quick and easy to prepare. The tips and recipes in this book will transform favorite dishes and go-to comfort foods into healthy, gluten-free meals that readers can enjoy even on the busiest weeknights!
ghee mixture, stirring until the nuts are completely coated. VARIATIONS: Want your nuts to have more of a kick? Add more cayenne pepper, or try some chipotle powder or ancho chili powder. I’ve made these little “BBTs” (bacon, basil, tomato) for baby showers, birthday parties and more, and they are always a hit and vanish almost immediately. The only thing remotely time-consuming is the assembly, but it’s oh so worth it! — JULIE Yield: 40–50
oil, 2 tablespoons of the lemon juice, garlic and red pepper flakes. Add the calamari, mixing well. Allow to marinate for 5 minutes. 2. Meanwhile, preheat a grill pan over high heat. Once the pan is hot (to test the heat, sprinkle a few drops of water on the pan, and if they spatter, it’s hot enough), place the calamari on the grill surface in a single layer. Grill 2 minutes per side, being careful not to overcook so the calamari does not get too chewy. 3. Remove the calamari to a clean
Chef America just yet, but we welcome the chance to hang with one of the greats. Yield: 6 servings 1 cup macadamia nuts, toasted 1 cup pork rinds 2 tablespoons coconut flour ½ teaspoon freshly ground black pepper ¼ teaspoon onion powder 2 teaspoons coconut oil, for coating 6 mahimahi fillets Salt and freshly ground black pepper, to taste 3 tablespoons ghee, melted 2 tablespoons unsweetened coconut milk 1. Preheat the oven to 425°F.
without cutting through to the other side, moving your knife back and forth to within 1⁄2 inch or so of the chop’s edges. You want to keep the knife opening small to help keep the stuffing intact. Repeat for the remaining chops. 2. Heat 1 tablespoon of the oil over medium heat in a large stainless-steel skillet that is already hot. Stir in the onions and sauté for 1 to 2 minutes. Add the mushrooms, apples and garlic and sauté until softened, about 4 to 6 minutes. 3. Add the sage and
wedding day. While I managed to chow down on only one clam that night, the fact that such a special family recipe was a part of our nuptials is something I’ll never forget! — JULIE Yield: 3 dozen clams 2 tablespoons ghee (clarified butter) or fat of your choice 1 medium green bell pepper, seeded, deribbed and finely diced 1 medium yellow onion, peeled and finely diced 4 ounces pimento, finely diced 2 ounces dry white wine (or substitute chicken or fish broth)