Thursday, October 24, 2013

Sweet 'n' Smoky Deviled Eggs from Make Ahead Paleo

Smoked paprika is one of my favorite spices.  When I saw Tammy Credicott's recipe for Sweet 'n' Smoky Deviled Eggs in her new cookbook, Make Ahead Paleo, I had to give these a try.  They are in the "On the Go" chapter of the book.  The picture of these eggs in the book looks so pretty.  Spoilers, but I learned something about this cookbook by making this recipe that might be helpful to everyone. 

I boiled the eggs the day before I assembled the recipe using my electric egg cooker.  It's quick, easy, and always gives me perfect boiled eggs.   I had an ice bath ready for them when they were done.  

Thursday, October 17, 2013

Sausage Stuffed Portobellos from Make Ahead Paleo

After having an excellent experience with Tammy Credicott's Hunter's Chicken from Make Ahead Paleo, I couldn't wait to try out another recipe from the book.   Her Portobello Stuffed Mushrooms from the Make & Freeze chapter looked great in the book, but would they taste great in my kitchen?  Let's see!

I gathered my ingredients.  The recipe calls for Worcestershire Sauce.  I used my easy substitute of equal measures of coconut aminos and fish sauce.  The recipe also gives you the option of using all Italian sausage or half sausage half ground beef.  I with with the half and half option.

Friday, October 11, 2013

Paleo Lunches & Breakfasts on the Go by Diana Rodgers & Giveaway!

I was so excited to receive a review copy of Diana Rodgers' new book, Paleo Lunches & Breakfasts on the Go.  After spending some time going through this beautiful book, I picked out some recipes to put it to the Paleo Review test.

Monday, October 7, 2013

Lamb Tzatziki Gyros from Paleo Lunches & Breakfasts on the Go

I love gyros, but I've rarely found gluten free ones in restaurants.  When I saw that Diana Rodgers had a gyro recipe in her new book Paleo Lunches & Breakfasts on the Go, I knew I had to try them out.  

Again, here you're getting two recipes reviews for one:  the gyros and the tzatziki sauce.  

There are two phases of preparation for this recipe.  The night before I wanted to eat the gyros, I started by making the lamb loaf and paleo mayonnaise for the Tzatziki sauce.  

Friday, October 4, 2013

White Chicken Chili from Make Ahead Paleo

The minute I saw the recipe for White Chicken Chilli from Tammy Credicott's Make Ahead Paleo, I knew I had to try it.  A kicked up chicken soup with homemade broth prepared in a slow cooker: could this recipe sound any better?  

One morning I gathered the ingredients before work, and started loading the slow cooker.  


I put my homemade chicken broth in the microwave to defrost, put a saute pan on the stovetop to heat with some coconut oil, and chopped up the onion and jalapeƱo.  When the pan was hot, I added the chopped vegetables and minced the garlic directly into the pan.