Let One-Pot Paleo simplify your life and spice up your Paleo diet in the process! The One-Pot Paleo Cookbook combines the hearty flavors and health benefits of the paleo lifestyle with a variety of easy-to-make, single-vessel recipes to keep you on the paleo path. The One-Pot Paleo Cookbook explores the basics of the "cave-dweller diet" with details on paleo-approved foods and an overview of how the paleo diet can reduce heart disease and inflammation, encourage healthy weight loss, and improve digestion.
The One-Pot Paleo Cookbook includes: Paleo pantry--Keep your kitchen paleo-friendly with advice on must-have ingredients and equipment, and even "paleo in a pinch" tips for creating your own paleo meals. Practical paleo--Delicious, nutritious recipes in this paleo cookbook make cooking a breeze with prep times of around 15 minutes--including time-saving tips for precut or precooked ingredients.
Paleo pots and pans--The yummy dishes in this paleo cookbook help keep your energy up and cook times down using single vessels like stock pots, sheet pans, skillets, and electric pressure cookers. The idea behind one pot meals is self-explanatory; all of the ingredients that you need to prepare that meal go into the same pot.
Though there are some one pot meals that require you to add the ingredients at different times, the majority of the recipes ask you to simply place all that you need right into the vessel to continue cooking. One of the major advantages of this system of cooking, besides the fact that it saves you time and energy, is that it can accommodate really any type of diet. Paleo, for instance - which is comprehensive in its setup and very user-friendly - features a plethora of dishes that you can experiment with and try, and you are sure to find a new favorite recipe that can be prepared using the one pot method.
If a friend or loved one follows a ketogenic, low-carb, or Paleo diet, get in good with them by giving this as a gift. If you're lucky, they'll thank you by treating you to one of the dishes! Just fix it and forget it and then enjoy a nourishing meal when everyone gets home.
With paleo recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow the Paleolithic diet and want fast, healthy, and delicious meals the whole family can enjoy. Based on the diet of our ancestors, the Paleo diet is highly effective for losing weight and improving overall health.
Eat your way to health with a packed, wholesome, customizable paleo bowl. Build your own bowl with unprocessed, anti-inflammatory whole foods and nourish your body with one hundred gluten-free, dairy-free, and refined-sugar-free bowl recipes for a hearty breakfast, lunch, and dinner. A tremendous holistic resource, Paleo Power Bowls, filled with more than gorgeous photos, is not only an essential guide to the paleo diet.
It also promotes the concept of food as medicine and personalized nutrition—customizing what foods work for you based on your personal nutritional needs and gut biome. If you suffer from autoimmune disease or allergies, the book includes instructions for a thirty-day elimination diet. Paleo Power Bowls also features one-pot, slow cooker, and thirty-minute meals—including sides, condiments, and desserts—that can be assembled any night of the week.
You know how it is: some days, you're fired up and ready to cook; other days, you dread the thought of making dinner. More often than not, you find yourself floating somewhere between inspiration and desperation. What's a crazy busy but kind of lazy home cook to do? The answer: pick up this book. Ready or Not makes healthy Paleo home cooking a breeze, no matter if there's time to prepare or just minutes to spare.
Whether you're a fastidious planner or a last-minute improviser, you'll find plenty of deliciously nourishing options, from make-ahead feasts to lightning-fast leftover makeovers. Presented in Nom Nom Paleo's deliriously fun comic book style, Ready or Not makes Paleo cooking easy, no matter how much time you have. First, stock your kitchen with essential building blocks--from store-bought necessities to D. Got time to cook?
Learn how to transform pantry staples and leftovers into impromptu meals that'll satisfy the most discriminating palates. Emergency meals can be delicious, too. In this section, you'll find super-fast recipes like savory stir-fries and sheet pan suppers. Along with colorfully written and gorgeously photographed step-by-step recipes presented in a cheeky cartoon format, Ready or Not features kitchen hacks, Paleo ingredient guides, meal plans, shopping lists and more! If a friend or loved one follows a ketogenic, low-carb, or Paleo diet, get in good with them by giving this as a gift.
If you're lucky, they'll thank you by treating you to one of the dishes! Just fix it and forget it and then enjoy a nourishing meal when everyone gets home. Filled with keto recipes for everything from satisfying soups to quick skillet meals and savory stews, you'll always be able to get a healthy ketogenic meal on the table with no fuss! A Dutch oven pan or any deep pot will do.
Marinated chicken infuses the rice as it slowly steams, and fresh shiitake adds a robust and earthy flavor. The drizzling sauce mimics the sweetness and saltiness of the original clay pot dish sans the soy and preservatives. Mix well so that all pieces of the chicken are coated with the marinade.
Cover and set aside in the fridge for 30 minutes. In a Dutch oven pan, add the uncooked white rice and cold water. Cover and turn on the stove to medium heat and cook the rice for 10 minutes.
After 10 minutes, the rice will be partially cooked. Stir in half of the shiitake mushrooms with the rice and add the chicken and marinade on top of the rice. Add the rest of the mushrooms. Cover, reduce the heat to low and cook for 12 to 15 minutes. Once the chicken is cooked, add the spinach and green onions. Mix everything together with the rice. Combine the drizzling sauce and pour it on top. Cover and cook for an additional 5 minutes.
Top with more chopped green onions and serve hot. Blending basil and oregano with some extra virgin olive oil and balsamic vinegar creates a classic Italian flavor that makes anything and everything taste good. Sausages and any vegetables that need to be cleaned out of my fridge become a one-pot casserole weeknight staple! Combine the balsamic vinegar, extra virgin olive oil, basil, oregano, black pepper and sea salt in a small bowl.
In a 9 x inch 23 x cm baking dish, combine the sausages, tomatoes, sweet potatoes and onions. Drizzle in the balsamic seasoning and mix everything together to make sure it coats the sausages and vegetables.
Cover with foil and bake for 35 minutes. Remove from the oven and stir to prevent the bottom from burning. Return to the oven uncovered to bake for another 15 minutes. Top with chives and let it cool for 5 minutes before serving. Panfrying flattened chicken pieces locks in their juices, and browning the eggplant makes the parmigiana bake superfast. The end result is moist chicken and softened eggplant bathed in rich tomato goodness from the sauce. Totally satisfying! Generously season the chicken and eggplant slices with garlic powder, sea salt and black pepper.
Add ghee to a braiser or Dutch oven pan over medium-high heat. Fry the chicken until lightly browned, about 2 minutes per side. Fry the eggplant slices next, 1 minute per side.
Turn off the heat and arrange the eggplant in 2 layers. Add 1 cup ml of the marinara sauce, spread it evenly on top of the eggplant and sprinkle in half the oregano. Return the chicken pieces to the pan and add the last cup ml of marinara sauce and sprinkle the remaining oregano.
Cover and place the pan in the oven to bake for 20 to 25 minutes. We always talk about food whenever she cuts and colors my hair, and we end up feeling hungry all the time! Crushed plantain chips make a great substitute for regular tortilla chips in chilaquiles due to their similar crunchy texture and taste. This is also another way to use up leftover chicken from a previous meal. The eggs act as a binder to hold everything together, and a ratio of 2 types of salsa provides a balance of heat and zest.
Combine the plantain chips, mild red salsa, tomatillo salsa, chicken and eggs in an 8 x 8-inch 20 x cm baking dish.
Mix well. Even out the top with the back of a spoon and bake uncovered for 30 minutes until bubbly around the edges. Let it rest for 8 minutes. Top with avocado, cilantro and chives. Serve with extra salsa on the side. The thinly sliced pieces soften easily and almost dissolve into the eggs, creating a distinctly creamy texture. For this recipe, I add shredded potatoes and bake until crispy before adding the eggs. The result? A golden hash brown crust baked into the buttery eggs.
Mmmm, sinfully good. Using a nut milk bag or cheesecloth, squeeze out the excess liquid from the potatoes. Season the potatoes with ghee, black pepper and sea salt. This will reduce in half once the potatoes are cooked, so a thicker layer is necessary. Bake in the oven uncovered for 45 minutes until the top is light brown. Remove from the oven and set aside for 5 minutes. Crack the eggs into a large bowl. Add the coconut milk, paprika, sea salt, black pepper, garlic powder and onion powder.
Whisk until light and frothy. Add the leeks to the egg mixture and stir to combine. Pour the mixture on top of the baked potatoes. Randomly distribute the cubed butter pieces on top. Return the baking dish to the oven and bake uncovered for 25 minutes until the eggs are set. Turn off the heat and leave the quiche in the oven for 5 to 8 minutes. Cool slightly before cutting and serving. That may not be a bad idea!
Loading up an egg crust with yummy toppings, such as mushrooms, roasted bell peppers and pepperoni, makes it look and taste legit without the added gluten. The best part? Swirling pizza sauce on top before baking locks in that pizza flavor, and you have none of the guilt because there is no cheese involved.
Grease a round inch cm springform pan or 8 x 8-inch 20 x cm baking dish with ghee. Crack the eggs into a bowl and add the coconut milk. Season with garlic powder, onion powder, sea salt, black pepper and oregano. Add the mushrooms, roasted red peppers, pepperoni and green onions.
Mix until well combined. Pour into the greased springform pan. Swirl the pizza sauce on top. Bake uncovered for 25 minutes. Let it cool for 10 minutes before cutting and serving. Most of the ingredients are the herbs and spices that pack this dish with so much flavor. My Indian classmates from grad school shared their recipes with me, giving me an idea of complementary flavors, and my very own biryani recipe was born!
Add the chicken pieces and mix. Cover and place in the fridge to marinate overnight for maximum flavor. Prepare the Cucumber Mint Sauce by combining the coconut cream, cucumber, mint leaves and sea salt in a bowl. Cover and place in the fridge to marinate overnight. Soak the basmati rice in water for 30 minutes. Melt ghee in a braiser or Dutch oven pan over medium heat. Add the shallots, ginger and garlic. Add the chicken pieces and marinade to the pan. Cook the chicken for 3 minutes each side.
Add the basmati rice and mix until everything is combined. Pour in the broth and bring to a simmer. Turn off the heat, cover and move the pan to the oven to cook for 30 minutes. At the minute mark, check the rice and mix it while scraping the bottom to make sure the rice does not stick to the pan. Add the cilantro and cashews on top. Serve with the Cucumber Mint Sauce on the side.
I must say this is pretty spot—on, and it got their seal of approval! Adjust the cayenne pepper to make it milder or spicier, and add crab legs if you are feeling fancy. Reduce the heat so the water simmers, and cook the potatoes until fork-tender, about 25 minutes. Drain and set aside. Using the same pan, melt butter over medium heat. Add the seafood seasoning, Cajun spice blend, cayenne pepper, paprika and black pepper.
Stir to mix the seasonings together. Add the cooked potatoes and sausages. Stir to combine. Cover and simmer for 5 to 8 minutes. Add the shrimp and mix to make sure it is coated with the seasoned butter. Simmer for 4 to 5 minutes until they turn pink. Season with lemon zest and serve with lemon slices on the side. Seafood Dynamite SERVES 2 Seafood dynamite is a mixture of shrimp, scallop and squid smothered in sweet mayonnaise, and it is often found on sushi menus.
It is hands down one of my favorites. To make this a complete meal, I add an equal ratio of mushrooms and potatoes to the seafood that this recipe calls for. A few minutes of broiling at the end slightly browns and caramelizes the mayonnaise topping so that scrumptious first bite will feel like a party in your mouth!
Combine the mayonnaise topping ingredients in a small bowl and set aside. In a braiser or Dutch oven pan over medium-high heat, add 1 tablespoon 15 ml of tallow. Add the shrimp, baby scallops and squid. Remove from the pan and set aside in a large bowl. Drain any excess liquid. Add the remaining tablespoon 15 ml of tallow to the pan. Add the mushrooms and sweet potatoes. Turn off the heat and return the seafood to the pan. Distribute the mixture evenly on the pan and drizzle the rest of the mayonnaise topping on top of it.
Place the pan in the oven and bake uncovered for 5 minutes. Set the oven to broil on high and cook for an additional 5 minutes until the topping is slightly golden brown. Let it rest for 5 minutes. Top with more green onions and nori pieces before serving.
Serious-looking chefs would effortlessly flip each dish, and I would watch with bated breath as each ingredient slowly and perfectly landed back onto the wok every time. Through the years I realized that I can stir-fry anything, and having a handy dandy wok makes stir-frying a breeze. Who would want to throw them away anyway?
Not me. Each recipe is ready in 45 minutes or less plus marinating time, if any , making stir-fries a popular go-to at our house. Use the same ratio of cauliflower to ground pork, and say bye-bye to bland rice. I make a big pan of this so we have enough for days—if it lasts that long! Once the pork and vegetables are ready, riced cauliflower cooks fairly quickly. Add the garlic and onions. Add the ground pork and cook for 7 to 8 minutes while breaking apart big pieces with the back of a wooden spoon.
Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy. Top with more green onions before serving.
Korean noodles, or japchae, is one of them. Ditch the vermicelli and soy sauce for kelp noodles and coconut aminos without sacrificing authenticity. Low-calorie noodles sounds like an oxymoron, but this is the real deal, my friend. These have a crunchy texture right out of the bag and can be eaten as is, but softened up they turn into guilt-free strands of silky noodles. Immediately drain in a colander and set aside to cool. Using your hands, gently squeeze out the excess water.
Place in a bowl and toss with 1 tablespoon 15 ml sesame oil. Set aside. Drain the water from the wok and wipe it dry. Add tallow to the wok over medium-high heat. Add the garlic, onions and flank steak. Add the bone broth, mushrooms, sliced eggs, carrots, coconut aminos and fish sauce. Stir and bring to a simmer. Add the kelp noodles and stir to coat it all with the sauce. Reduce the heat to low and cover. Let it cook for 15 to 20 minutes until the kelp noodles are soft. Remove from the heat.
Mix in the spinach, green onions, sesame seeds and the remaining sesame oil. Quail eggs are fun to eat, especially for kids, but sometimes they can be hard to find. Season the chicken and liver pieces with sea salt, then add to the wok.
Cook for 6 minutes until slightly browned. Add the mushrooms, cauliflower, snow peas and carrots, then season with coconut aminos. Stir-fry for 5 minutes. Once the cauliflower and carrots have softened slightly, add the baby bok choy, quail eggs and dissolved arrowroot. Adjust the sea salt to taste and stir-fry for 3 more minutes. Serve immediately. A staple at any Filipino celebration, pancit symbolizes long life and prosperity.
Preparing the vegetables is sometimes a laborious chopping process, so I selected the basic ingredients for this one.
I recommend a generous squeeze of lemon before digging in. Generously season the pork belly with sea salt. In a wok over medium heat, add the pork belly and fry until crispy, about 10 minutes. Stir constantly so that each piece cooks evenly.
Drain the excess oil after cooking the pork belly. Season with the coconut aminos, fish sauce and black pepper. Add the vegetable broth. Cover and simmer for 3 minutes. Add the softened rice noodles and mix until the noodles are coated with the broth. Cover and cook for 10 minutes. Stir halfway so the noodles cook evenly.
Adjust the fish sauce and black pepper to taste. Top with the green onions and hard-boiled eggs, and serve with lemons on the side. The sweet potatoes held up to stir-frying, and they absorbed the seasonings really well. Add the ginger, garlic and onions. Add the coconut aminos, black pepper and chicken bone broth. Add the sweet potato noodles and green bell pepper to the pan and mix with the chicken. Cover to let the sweet potatoes soften. Check after 3 to 5 minutes if the sweet potatoes are cooked to desired doneness.
Turn off the heat and season with sesame oil. Toss to combine. Garnish with sesame seeds and serve immediately. Scrape the sides and pulse again for 30 more seconds while slowly drizzling the extra virgin olive oil.
Drain the excess liquid from the pan and add ghee. Generously season the chicken pieces with salt and pepper. Fry for 5 minutes. Return the zucchini to the pan and turn off the heat. Add the pesto and mix well to coat the chicken and zucchini with the sauce. But, hey, this dish is nothing like that. Garlicky tender slices of sirloin take on a deep, bold taste as they quickly brown in a hot wok, and the garlic turns into soft, caramelized, flavor-packed tidbits.
The addition of greens turns this dish into something scrumptious without having to spend a lot of time in the kitchen. In a deep skillet or wok over medium-high heat, add the marinated sirloin and stir-fry for 3 minutes. Add the Swiss chard and spinach. Mix together and season with red pepper flakes, coconut aminos, sea salt and black pepper. Let it rest for 5 minutes before serving. Toasted cashews add a nice crunch and smokiness to ground beef, plus red and green bell peppers give it a colorful hue.
I highly recommend using raw cashews and toasting them on a dry wok for better flavor rather than the prepackaged ones that may contain added oil and salt. It also gives you control over how toasted you want the cashews to be.
Toast for a couple of minutes until lightly browned. Stir consistently to prevent the nuts from burning. Add tallow to the same wok. Add the ground beef and stir-fry for 5 minutes until browned. Add the ginger, garlic and coconut aminos. Stir-fry until fragrant. Add the bell peppers, onion and water chestnuts. Cook until the vegetables start to soften but are still crisp, about 5 minutes. Turn off the heat and mix in toasted cashews before serving.
Leftovers are great for breakfast with a fried egg on top! Add the tomato slices, and cook for 5 minutes until they are soft. Gently press the tomato slices to extract their juices. Reduce the heat to medium-low and add the butternut squash. Mix, cover and cook for 10 minutes. Add the green beans and mix. Cover and cook for another 10 minutes. Season with sea salt and black pepper to taste. These require very little preparation and turn into a quick meal for the entire family. Pork bits coated in flour, deep-fried in vats of oil and then coated with these sauce packets may just be one of the unhealthiest foods out there.
No need to settle for that! A light dredging of tapioca and coconut flour gives this dish an airy texture and absorbs the sweet-and-sour sauce.
Remove the pork pieces from the marinade, pat dry and season with black pepper and sea salt. Combine the tapioca and coconut flour in a bowl. Lightly dredge each piece of pork in the flour mixture and shake off the excess. Heat tallow in a wok on medium-high heat. Add the pork and fry in 2 batches to avoid overcrowding. Once golden brown, after 4 to 5 minutes, remove and set aside on a serving plate.
Drain the excess oil from the wok, leaving about 1 tablespoon 15 ml for stir-frying. Add the cauliflower, bell pepper, carrot and pineapple chunks. Stir-fry for 3 to 4 minutes. Add the garlic and stir-fry until fragrant, about 1 minute. Reduce the heat to low and add the pineapple juice, apple cider vinegar and coconut aminos. Let it simmer for 8 minutes. Pour in the dissolved tapioca and stir until the sauce begins to thicken.
Turn off the heat and return the fried pork pieces to the pan. Mix together until covered with the sauce. This quick-and-easy dish takes less than half an hour to prepare and cook, making it perfect for a weeknight meal. Add the shrimp and stir-fry until they turn pink, about 2 to 3 minutes. Remove the cooked shrimp from the wok and set aside in a bowl.
Add the last tablespoon 15 ml of tallow to the wok, and then add the yellow and red bell peppers, onions, thyme, sea salt and black pepper. Add the cooked shrimp back to the wok and mix them with the onions and peppers. That means tasty, filling Paleo meals without the mess. You'll spend less time cooking and cleaning and more time enjoying your meals.
One-Pot Paleo is all about convenience, and Jenny makes it easy for readers to determine which recipes contain potential allergens and how to swap ingredients to tailor meals to individual dietary restrictions and preferences. She'll also help you prep a week's worth of meals on the weekend to save you even more time. Let One-Pot Paleo simplify your life and spice up your Paleo diet in the process!
The One-Pot Paleo Cookbook combines the hearty flavors and health benefits of the paleo lifestyle with a variety of easy-to-make, single-vessel recipes to keep you on the paleo path.
The One-Pot Paleo Cookbook explores the basics of the "cave-dweller diet" with details on paleo-approved foods and an overview of how the paleo diet can reduce heart disease and inflammation, encourage healthy weight loss, and improve digestion. The One-Pot Paleo Cookbook includes: Paleo pantry--Keep your kitchen paleo-friendly with advice on must-have ingredients and equipment, and even "paleo in a pinch" tips for creating your own paleo meals. Practical paleo--Delicious, nutritious recipes in this paleo cookbook make cooking a breeze with prep times of around 15 minutes--including time-saving tips for precut or precooked ingredients.
Paleo pots and pans--The yummy dishes in this paleo cookbook help keep your energy up and cook times down using single vessels like stock pots, sheet pans, skillets, and electric pressure cookers. The idea behind one pot meals is self-explanatory; all of the ingredients that you need to prepare that meal go into the same pot. Though there are some one pot meals that require you to add the ingredients at different times, the majority of the recipes ask you to simply place all that you need right into the vessel to continue cooking.
One of the major advantages of this system of cooking, besides the fact that it saves you time and energy, is that it can accommodate really any type of diet. Paleo, for instance - which is comprehensive in its setup and very user-friendly - features a plethora of dishes that you can experiment with and try, and you are sure to find a new favorite recipe that can be prepared using the one pot method.
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