Recently, I’ve been in a slump. Well, a food slump…to be more precise.
When you cook all of your own meals from scratch and are trying to have time to do other things in your life as well, it’s easy to stick to the same few dishes; quick things like salad, eggs, and stir fry.
Honestly, unless I eat out…I’ve probably been eating the same meals every day for the past six months. Until a few weeks ago.
Typically, I don’t buy cookbooks. My general philosophy behind cookbooks is that…I’m cheap…and there are plenty of great free recipes on the internet. However, after diving into this book my opinions may have changed.
It’s not just a book full of things you can cook (but there is plenty of that, too!), it’s a work of art and a manual on all things paleo.
After drooling over photos for about 20 minutes, I immediately picked a few recipes to try and headed to the grocery store.
Once I made a few dishes, I realized that I had totally forgotten how much I love cooking….and not just cooking…cooking paleo foods.
I began to remember why I stuck with paleo for so long in the first place, it’s so cool to cook things from scratch with 100% healthy ingredients!
Trying to figure out what to replace things with is sort of like a puzzle and there’s nothing more rewarding than taking that first bite and realizing it’s actually delicious!!
The recipe that really helped me to remember this was Orange Chicken (page 128 for those of you lucky enough to have the book!).
When I was younger, my mom would occasionally treat me and my siblings to a delicious lunch at a Chinese restaurant near our house.
There is no other meal I remember more vividly than starting out with a big bowl of Wonton soup (being the super healthy child I was, I of course added a pile of Saltine Crackers and didn’t touch the wontons), then nibbling the crust of an eggroll, and finishing it off with a few bites of crunchy, sticky, Sweet and Sour Chicken.
Of course, Orange Chicken is slightly different…but to me, it’s the same idea. A sweet sauce over breaded chicken.
After laboring over a hot pan of fat and finally finishing my chicken, I was left with something that you would probably see on Pinterest Fail. Which is why you won’t see any photos of that yummy chicken. I was skeptical and even considered cutting up the chicken and repurposing it for something else before I even tasted it.
Luckily, I gave it a try first. Um…yum. It was so good! It may not have been the prettiest dish I’d ever made but it was definitely one of the tastiest.
That’s when it clicked. OH YEAH. I don’t don’t have to wait for “cheat days” to eat things I like. I can create healthier versions! Remember that, Alysia?! How could you forget.
Anyway, that recipe is in the book, so you’ll have to order it* to see what I’m talking about. Trust me. It’s worth it.
Do I need to keep going to convince you to buy the book? It’s worth it for the photos alone. Even if you never cook anything (but why wouldn’t you?)…stick it on your coffee table…you’ll look really cool.
All right, fine. You want a recipe? Well good news, Bill and Hayley are letting me share. This recipe is in Make it Paleo II on page 220. I picked it cause it has sweet potatoes and sweet potatoes are my fave. Trust me it’s delicious.
- 3 Large White Sweet Potatoes
- 1 1/2 Tbsp Coconut Oil, Melted
- 1 Tsp Sea Salt
- Grated zest of 1/2 Lemon
- Juice of 1 Lemon (3 Tbsp)
- 1/4 Cup Extra-virgin Olive Oil
- 2 Tbsp Filtered Water
- Pinch of sea salt and ground black pepper
- 2 Tsp Coconut Sugar
- 1/4 Cup fresh cilantro (I didn't use cilantro because it's gross)
- 1 Tbsp Chopped Fresh Chives
- 1/4 Medium Shallot, thinly sliced
- Preheat the oven to 375 degrees fahrenheit
- Peel and chop the sweet potatoes into bite-sized pieces.
- Spread the sweet potato pieces evenly over a large rimmed baking sheet lightly greased with coconut oil.
- Toss the melted coconut oil and season with the salt.
- Roast for 40 minutes, or until fork-tender, stirring every 15 minutes to ensure that they cook evenly and to prevent burning.
- While the sweet potatoes are roasting, make the dressing: Combine the lemon juice, olive oil, water, salt, and pepper in a small mixing bowl, whisking to blend the oil with the acid.
- Add the coconut sugar and whisk again until it has dissolved into the dressing.
- Add the cilantro, chives, and shallot and whisk again to combine all the ingredients.
- Remove the sweet potatoes from the oven and carefully transfer them to a large glass mixing bowl.
- Pour the dressing over the potatoes and carefully mix to coat the potatoes evenly in the dressing.
- Sprinkle the lemon zest over top of the potatoes and stir again.
- This dish can be served warm or cold.
If you want to know more about the book, you’re just going to have to see for yourself!
Good news though, it came out a few days ago…so go ahead and get your own copy*. It’s not only got a ton of recipes but a lot of information about the paleo lifestyle and of course, gorgeous photos. If you want to see more from Bill and Hayley of Primal Palate…head over to their website for plenty of great content.
While I received a free copy of the book in exchange for a review, all thoughts and opinions are entirely my own. * denotes an affiliate link. If you purchase through this link, I receive a portion of the profit at no extra cost to you. Thanks for supporting my blog!