I always get excited when I get cookbooks to review. However, Kelly from A Girl Worth Saving surprised me with not one, but two cookbooks of Paleo Eats! I did a giveaway on my Instagram page last week and congratulations to Keith in Colorado, your book is in the mail! Kelly is very friendly and not only shared her cookbook with me and one of my lucky Instagram followers, but she is sharing her Sweet Bread recipe with you below!!
I took Kelly’s cookbook on my Tour de Michigan for our holiday travel. I picked her cookbook because she has scrumptious recipes with simple ingredients. During my visit in northern Michigan, I made several of her recipes. All her recipes were a huge hit! My sister-in-law and mother thoroughly enjoyed flipping through her cookbook (while placing requests). This cookbooks has 111 Paleo recipes. All the recipes are easy to make with great directions. This cookbook would be great for a novice to experience cook.
A few of our favorites recipes Kelly shares in her cookbook are the pho ga soup, dinner rolls, carrot cake, vanilla frosting and sweet bread. The pho ga was an easy soup to make and very budget friendly! I served this soup as a lunch entrée and then a soup prior to one of our main meals (it makes a large batch). Her dinner rolls were crunchy on the outside and soft on the inside. The rolls were a huge hit and had people going for back for seconds, thirds and even fourths! It became a debate who ate the last one…fingers are still pointing at my sister-in-law who points them at her husband (my brother). The carrot cake with vanilla frosting was DIVINE and a huge hit for Christmas Eve. I picked the carrot cake recipe because one of the guests can not consume dairy or gluten. This amazing cake was a great hit for all guests (no body knew it was an all natural healthy cake)! The sweet bread was amazing and we used it for french toast! Today I plan on making a batch of cherry toaster pastries!!
Paleo Eats comes out January 6th and is currently available for pre-orders on Amazon.
Prep time: 10 minutes
Cook time: 35 minutes
Makes 1 (5 by 9-inch) loaf
To some people opening presents is the highlight to their Christmas morning, but to me it is the food which follows. I love indulging in yummy Paleo treats! This year I’ve been working with my mom to create the menu of endless options…below are a few of my favorite recipes. You may find you want one at your table too! Continue reading →
In purchasing half a pig, we gained one HUGE rack of pork spare ribs! Every time I cook spare ribs, I want to add some seasonings to accent their natural flavoring. This rub recipe is yummy and provides just the right seasoning.
If you are making this recipe, please note it take 2 hours and 15 minutes to bake. I recommend you plan accordingly. My husband always forgets this recipe takes time and he can not just come into the kitchen and say, “I’m hungry, let’s start cooking” and the magic wand creates a quick meal.
The Great Food Blogger Cookie swap supports Cookies for Kids Cancer. Each blogger paid $5 to take part in the exchange. This year, the cookie swap raised over $10,000!! A special thanks to Lindsey from Love and Olive Oil and Julie from The Little Kitchen for organizing it!
In participating with The Great Food Blogger Cookie swap, I received cookies from Chelsy at Mangia, Alyssa from Simply Quinoa and Wendy from Around My Family Table. Each of their cookies were unique and had an amazing taste! I highly recommend you take a peak at their recipes too!
I created these Rum Holiday Cookies with the hope of packing all the holiday spices into one cookie! I also wanted a fun treat to serve our guests for the holiday season. My husband seems to think all these cookies are his and not for sharing this holiday season.
For this recipe, I create my own dried fruit blend from the bulk section at the local health food store. My favorite fruit blend is with apples, raisins, cherries and blueberries. However, feel free to pick your favorite. Also, read the ingredients of the dried fruit…I like to know all my ingredients and be able to pronounce them!
Every now and then we get a great craving for Mexican. I’m talking the craving for gluten filled flour tortillas. Although this recipe does not contain any flour, it comes very close to tasting like the real deal. Best part is, my tummy is not in pain after eating these!!
Hardest part to this recipe is submerging the cabbage into a pot of boiling water. A small trick of mine is to place a smaller size lid on top of the cabbage and it sinks down to the bottom (with the cabbage).
I make this recipe for (2) 8×8 pans. I will cook one and freeze one. I often make this recipe on Sunday’s, create the enchiladas and sauce BUT do not pour sauce over the enchiladas until Monday when I’m ready to cook them. I store them in the fridge over night and pull them out an hour before baking.
My oh my, life is busy! I keep thinking it is going to slow down, but it hasn’t! When it slows down, I promise to start adding more recipes to the blog. Creating a recipe takes time and I would rather perfect one recipe a week than post recipes in progress.
Something about the holiday season makes me want rum raisins and I decided to soak some and create Rum Raisin Muffins. Now, these muffins taste amazing. I’m thinking these muffins might make an appearance at our Christmas morning brunch! Whoever you serve these two, will not believe they are free of gluten, dairy and artificial flavors. I recommend checking your rum to confirm it is a gluten-free rum, occasionally a brand will contain gluten.
The key to rum soaked raisins is time. The raisins will absorb the rum but this takes time. You may stir the mixture as it sits, but this is not necessary. If the raisins do not absorb all the rum, when you place the coconut shreds into the mixture they may absorb more. If not, just transfer everything in the bowl into the muffin mixture (including any liquid rum).