The Paleo Comfort Foods Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Your Favorite Foods

The Paleo Comfort Foods Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Your Favorite Foods

Anna Conrad

Language: English

Pages: 272

ISBN: 1628736208

Format: PDF / Kindle (mobi) / ePub

The Paleo Comfort Foods Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Your Favorite Foods

Anna Conrad

Language: English

Pages: 272

ISBN: 1628736208

Format: PDF / Kindle (mobi) / ePub


If you think the increasingly popular caveman diet is good for your health but a bit depressing for your taste buds, this is the book that will change your perspective on the paleo diet forever. Now you can enjoy all your favorite comfort foods without sacrificing the terrific health benefits of a grain-free, dairy-free diet.

When Chef and caterer Anna Conrad was asked to provide paleo recipes for a fitness group’s 28-day paleo challenge, she was a little skeptical. Could an athlete—or even an average person—really maintain a balanced body without any grains or dairy? Before agreeing to the job, she decided to follow the diet for two weeks to see how she felt. In that short amount of time, she lost eight pounds without feeling hungry or deprived, and her blood pressure, heart rate, and cholesterol all stayed within healthy limits. She gladly provided the recipes and now offers a paleo menu as a regular part of her catering business. In this book, she offers delicious comfort food recipes, including:

Chicken Pot Pie
Creamed Spinach
Meatloaf
Rueben Sandwich
Shrimp Bisque
Spaghetti Carbonara
And more!

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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French Vegetarian Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

peeled, halved lengthwise, and sliced 1 inch thick 1 pound kale, stemmed and sliced into �-inch-wide strips � cup minced fresh parsley (sprinkling) Preparation 1.  Adjust oven rack to lower-middle position and preheat oven to 300° F. Pat beef dry with paper towels and season with sea salt and pepper. Heat one teaspoon of oil or fat in a Dutch oven over medium-high heat until shimmering. Brown half of meat on all sides, 5 to 10 minutes; transfer to a bowl. Repeat with an additional teaspoon

cutlets, trimmed of all visible fat Sea salt and pepper 5 teaspoons coconut oil 2 tablespoons capers, rinsed 2 garlic cloves, minced 1½ cups Chicken Broth or Stock (see page 236) � cup dry white wine 4 (2-inch) strips lemon zest 4 teaspoons lemon juice 8 ounces Spaghetti Squash, prepared (see page 59) 1½ tablespoons olive oil Preparation 1.  Spread � cup flour in a shallow dish. Pat cutlets dry with paper towels, season with sea salt and pepper, then lightly dredge one side of each

simmer gently for 1 minute (chicken will not be fully cooked). Add mixture to cooked spaghetti squash and toss to combine. 4.  Transfer mixture to an eight-inch square baking dish. Toss toasted breadcrumbs with remaining cheese in a bowl, season with sea salt and pepper to taste, and sprinkle over top. Bake until hot throughout, 12 to 14 minutes. Allow to cool slightly before serving. Chicken Pot Pie SERVES 8 Ingredients Coconut oil for greasing baking dish 1 Recipe Hearty Rustic Dough (See

or ruby port 2 tablespoons tapioca or arrowroot flour 1¼ cups Beef Broth or Stock (see page 236) 2 teaspoons Worcestershire Sauce (see page 230) 1 bay leaf 2 sprigs fresh thyme 2 carrots, peeled and chopped 2 teaspoons arrowroot or tapioca starch Preparation 1.  Grease a 9x13-inch baking dish with coconut oil. Toss ground beef with two tablespoons water, baking soda, one teaspoon sea salt, and � teaspoon pepper in a bowl until well combined; set aside for 20 minutes. 2.  Meanwhile,

and process until desired crumb size is reached. To make panko breadcrumbs, remove the crust from the bread before tearing into pieces. Use this same technique to make croutons. Instead of tearing bread into pieces, cut the bread into quarter- to half-inch pieces. Consider tossing the croutons in your favorite herbs and spices before baking. Spinach Salad with Warm Bacon Dressing SERVES 4 Ingredients 8 ounces (8 cups) baby spinach, fresh 3 tablespoons balsamic vinegar � teaspoon honey Sea

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