I have some pretty exciting news. I wrote a cookbook! It’s in the Kindle store RIGHT NOW. Talk about surreal. This cookbook has been 2-1/2 years in the making. I wrote all the recipes, took all the pictures, even made the cover. I’ve learned a ton about Kindle books, not to mention technology in general (HTML anyone?).
[Tweet “Want a cookbook full of paleo recipes that everyone will love? Try Grain Free Family Favorites!”]
So what’s in this book, anyway? Here’s the rundown, elevator pitch style:
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70+ paleo-approved recipes (the vast majority have never been on the blog, or anywhere for that matter!)
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Tips for transitioning a family to paleo
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Tips for eating paleo on a budget
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Full-color photos of every recipe (by yours truly!)
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Quick dinner recipes
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Lunchbox-friendly recipes
- Desserts so delicious you won’t believe they’re paleo!
Grain-Free Family Favorites is packed with real food recipes even non-paleo eaters will love! You can bring the dishes to potlucks and parties, serve them to company, or make them for your family to show them that paleo food is amazing! With picky-eater approved recipes like Banana Bread Pancakes, Savory Dilled Crackers, Batter Rolls, Bacon-Wrapped Steaks, and Chocolate Thumbprint Macaroons, your family will always be nourished, fed, and happy!
Here’s the table of contents:
Acknowledgments
My Journey to Healthy Eating
Picky Family to Paleo Family: A Few Tips for the Transition
Go Paleo, Not Broke: Tips For Eating Healthy Without Breaking the Bank
Kitchen Essentials
Almond Milk
Bone Broth
Bordelaise Sauce with Mushrooms
Coconut Milk
Homemade Mayonnaise
Parsley Butter
Parsley Dressing
Ranch-Style Sauce
Seasoned Salt
Two-Minute Ghee
Breakfast
Bacon and Egg Popovers
Bacon-y Breakfast Skillet
Banana Bread Pancakes
Beefy Breakfast Sausage
Broccoli ‘n’ Egg Fritters
Choco-cado Milkshakes
Crisp ‘n’ Chewy Maple Granola
Pizza Omelets
Quick “No Oats” Hot Cereal Mix
Sausage Quiche with Sweet Potato Crust
The Lunchbox
Butternut Squash Chili
Chicken Nuggets with Ranch-Style Sauce
Cucumber Roll-ups
Hamburger and Veggie Soup
Personal Pizzas
Sausage and Mushroom Meatballs
Scotch Eggs
Simple Chicken Tacos
Sweet Potato Sandwich Bread
Snacks and Munchies
Blueberry Gummies
Cheesy Mini-Muffins
Crispy Apple Chips
Crispy Plantain Chips
Macadamia-Coconut Butter
Taco-Spiced Meatballs
Savory Dilled Crackers
Savory Spiced Pecans
Secret-Ingredient Smoothie
Weeknight Favorites
Bacon-Wrapped Steaks
Buttery Dill Salmon
Dad’s Fajitas
Homemade Taco Seasoning
Mexican Fritatta
Mom’s Spaghetti Sauce
Salisbury Steak
Steaks with Parsley Butter
Turkey A la King
Weekend Favorites
Beef Patties with Mushroom Wine Sauce
Chicken Parmesan (Dairy-Free)
Chicken Soup
Chicken with Mushrooms and White Wine
Dad’s Perfect Hamburgers
On The Side
Bacon-Roasted Asparagus
Baked Plantain Fries
Batter Rolls
Cauliflower Rice Pilaf
Chopped Broccoli Salad
Curry Mashed Sweet Potatoes
Home Style Cottage Fries
No-Cornbread
Roasted Butternut Squash Soup
Yummy Cauliflower Mash
Desserts
Banana Bread
Berry Delicious Muffins
Chocolate Chip Blondies
Chocolate Pudding
Chocolate Sauce
Chocolate Thumbprint Macaroons
Frozen Fruit Bars
Lemon Loaf
No-Bake Cookies
Pumpkin Bars
Parting Words
About the Author
And of course no cookbook post would be complete without a sneak peak recipe! So here’s the recipe that is on the cover: Banana Bread Pancakes!
Grain- Free Family Favorites is available for download for $9.99 in the Kindle Store. Delivery should be nearly immediate.
Shared at Fat Tuesday, Fight Back Friday, Naturally Sweet Tuesday, Allergy-Free Wednesday
- 1 very ripe banana, peeled
- 2 eggs
- ½ teaspoon pure vanilla extract
- ¾ cup blanched almond flour
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- 1 teaspoon ground cinnamon
- Dash sea salt
- Dash ground nutmeg
- Coconut oil for griddle
- Butter, finely chopped raw pecans, and pure maple syrup, for serving
- Preheat a nonstick electric griddle to 350 degrees Fahrenheit.
- To a blender, add the banana, eggs, and pure vanilla extract.
- Blend on high for about 20 to 30 seconds, or until well mixed and slightly frothy.
- Add in the almond flour, baking soda, apple cider vinegar, cinnamon, sea salt, and ground nutmeg.
- Blend on high for 20 to 30 seconds more, or until well mixed.
- Pour batter into a medium-sized mixing bowl.
- Grease the hot griddle with a bit of coconut oil.
- Ladle the pancake batter onto the griddle by tablespoonfuls.
- Cook 1-2 minutes, then flip with a pancake turner and cook 1-2 minutes more, or until golden brown.
- Serve with butter, pecans, and drizzle of maple syrup.
- Prep Time: 10 minutes
- Total Time 10 minutes
- Makes: about 15 small pancakes
Kathy says
Congratulations! Your recipe titles are very inspiring! Looks like a beautiful book!