Before I review another recipe from Angie Alt's Alternative Autoimmune Cookbook, I thought I'd blog this recipe I gave a try a few months ago while I knock a little more rust off my blogging wheels. I had a real hankering for Beef Stroganoff and my internet search engine lead me to Paleo Beef Stroganoff from Balancing Paleo. I was made this on a weeknight, so the pressure cooker usage was a real plus for me. Without further ado, I grabbed my ingredients.
Wednesday, September 30, 2015
Tuesday, September 29, 2015
Can you believe that its already nearly October? I can't. Time flies when you have way too much to do. I'm sure many of you thought I'd never be back, but here I am. I'm hoping the next few months will be more conducive to blogging.
Today is the first review that I'm doing from Angie Alt's Alternative Autoimmune Cookbook. Recently (using the term very loosely at this point), she teamed up with Mickey Trescott at Autoimmune Paleo and she graciously gave me an e-book review copy of her book. I felt so bad that it was taking me so long to get around to these reviews that I went a head and bought a hard copy of the book. I've now cooked 4 recipes and while I don't want to spoil the summary cookbook review (though the fact I bought the book should be spoiler enough), I've not been disappointed so far.
The first individual recipe review from the book is the Coffee and Balsamic Rubbed Roast Beef. I've actually cooked this twice. The first time, I didn't follow the letter of the recipe so I cooked it a second time following the rules. The first time I made it, I had two chuck roasts that needed to be cooked and I was short on time to monitor the oven, so I used my slow cooker.
Sunday, February 8, 2015
Back in October when I attended the AFBA Byte of Texas conference, the American Lamb Board had a table with all sorts of lamb information and a very knowledgeable representative, Tyler. I'm no stranger to the the benefits of quality, sustainably grown, humanly raised meat but I had no idea of the fact that lamb was so far ahead of the curve than beef or really any other meat produced in the U.S. in those regards. They had a sign up to win a leg of lamb, so of course I signed up. Shortly after the conference, I got an email offering me a leg of lamb! Awesomeness! I provided my shipping info but no lamb arrived. I finally got around to following up and it ends up the Internet had eaten my email. Tyler fixed that and within a few days, a leg of lamb was delivered in the cutest lunch sack ever.
|It says, "Baaaa Appetit!"|
Monday, January 26, 2015
Happy New Year! Can you believe that it's already the end of January? I can't. Today's post is a seasoning blend that I've been playing around with for almost a year. Yes, a year. I meant to get this posted a long time ago, but slowly it turned into a mountain of a post in my mind. I have to remind myself that none of you know the plans I make in my mind and y'all won't miss a thing so long as the post provides some good information. So here we go up the Paleo Ranch Seasoning, a.k.a. Poor Man's Sunny Paris, mountain.
Saturday, December 27, 2014
I was so excited to have received a review copy of Sarah Ballantyne's The Paleo Approach Cookbook. This 400+ page cookbook very well may be the bible of AIP cooking.
The first hundred pages are filled with information regarding what foods are included in autoimmune protocol cooking, cooking methods, food storage, tools, meal plans and shopping lists. Amazing. Following that are hundreds of pages of recipes that are cataloged in the table of contents and a lovely pictorial recipe index. The book also has very detailed written index. Love.
Monday, December 15, 2014
The last recipe I'm going to review from Sarah Ballantyne's The Paleo Approach Cookbook before doing my summary book review is her Apple Chicken Sausage. Breakfast anyone? The Paleo Approach has quite a selection of sausage recipes. Sarah gives great instructions for not only making the sausage but also how to make links. If anything, the book is worth purchasing to see the picture of Sarah making sausage links. One day, when I have time and am feeling adventurous, I'll make links, but for this review, I decided to make patties.
I gathered my ingredients and got to work. I decided to make a half batch as I am just one person even if I freeze them.
Tuesday, November 25, 2014
Happy Thanksgiving, everyone! While all the other food blogs in the world are treating you with ways to make your Thanksgiving dinner that much better, I will offer something entirely different! Rebel! This week, I'll get back to the Paleo Approach Cookbook.
I must admit that it was the pretty picture of this recipe for Sarah Ballantyne's Sweet Potato Linguine with Bolognese Sauce that made my decision to give it a try. As I am just one person, I decided to make a half batch. Well, I should have just made a whole batch as I made a huge measurement error when I made this the first time and for the sake of doing a fair review, I had to make it a second time.
When I made it the second time, I made sure to write out the amounts so I wouldn't go on autopilot again.