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Quick & Easy Paleo Comfort Foods

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Quick & Easy Paleo Comfort Foods

100+ Delicious Gluten-Free Recipes
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Julie and Charles Mayfield, authors of the breakout success Paleo Comfort Foods, bring fans another serving of 100 Paleo recipes that are easy, healthy and irresistibly delicious. The wildly popular...
Julie and Charles Mayfield, authors of the breakout success Paleo Comfort Foods, bring fans another serving of 100 Paleo recipes that are easy, healthy and irresistibly delicious. The wildly popular...
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Description-
  • Julie and Charles Mayfield, authors of the breakout success Paleo Comfort Foods, bring fans another serving of 100 Paleo recipes that are easy, healthy and irresistibly delicious. The wildly popular Paleo movement continues to gain momentum as millions of people discover the undeniable health benefits and effortless fat loss that comes with eliminating gluten, legumes and dairy from their diets. This gorgeous, four-color cookbook provides an impressive selection of Paleo recipes that are not only healthy and delicious, but quick and easy to prepare. The tips and recipes in this book will transform favorite dishes and go-to comfort foods into healthy, gluten-free meals that readers can enjoy even on the busiest weeknights!

Excerpts-
  • From the book



    BLUEBERRY MUFFINS

    Yield: 12 muffins

    Back in the day, I was quite the baker. I loved making several dozen muffins using my family's favorite blueberry muffin recipe to share with friends in high school. Enter Paleo, and my desire to bake, my experimentation with baking, and my arsenal of baking supplies dwindled significantly. I just didn't have the desire to bake a lot of treats, and I knew I was healthier for it (as were my friends). However, blueberry muffins still call my name every once in a while, and this recipe is the answer to that.--julie

    12 paper muffin tin liners

    3 cups almond flour

    1 teaspoon ground cinnamon

    3/4 teaspoon baking soda

    1/4 teaspoon salt

    3 large eggs

    1/3 cup coconut oil, melted slightly

    1/4 cup unsweetened coconut milk

    2 tablespoons honey or maple syrup (optional)

    1 1/2 cups fresh blueberries


    1. Preheat the oven to 375°F, and line the wells of a 12-cup muffin tin with paper liners.

    2. In a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt and mix well.

    3. Add the eggs, coconut oil, coconut milk and honey and mix thoroughly. Gently fold in the blueberries.

    4. Carefully spoon the batter into the prepared muffin tin, so that each well is about 3/4 full.

    5. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle of each muffin comes out clean.

    NOTES: While frozen blueberries oftentimes have a lot more flavor than fresh (as they are typically picked before they are overripe), we still prefer to use fresh blueberries. A tip if you are using frozen: take them out of the freezer at the very last second and quickly toss them with coconut or almond flour before gently mixing them into your batter.

    5-10 Active hands-on time
    30 Total time



    CREAMY TOMATO SOUP

    Yield: 4-6 appetizer-size servings

    Cream is a bit of a misnomer in this title, as in fact there is no cream in this recipe. Instead, coconut milk adds a velvety, creamy texture to this soup, miraculously without adding any coconut flavor. This soup is perfect to have on hand for those chilly fall or winter days. Top with some grilled chicken or shrimp to transform it into a one-dish meal.

    2 tablespoons oil or cooking fat of choice

    1 large onion, peeled and chopped

    4 cloves garlic, peeled and coarsely chopped

    One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!)

    1 1/2 cups chicken stock (use vegetable stock if making vegetarian)

    1 cup unsweetened coconut milk

    2 tablespoons minced fresh basil, plus 1 tablespoon for garnishing

    1 tablespoon tomato paste

    1 tablespoon balsamic vinegar


    1. In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and saute until just about translucent, about 4 minutes. Stir in the garlic and saute for 1 minute more.

    2. Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.

    3. Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.

    4. Serve hot, topped with some minced basil for garnish.

    NOTES: Hot liquids and blenders can be a very dangerous thing! As hot liquids...

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    Harlequin
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Quick & Easy Paleo Comfort Foods
Quick & Easy Paleo Comfort Foods
100+ Delicious Gluten-Free Recipes
Julie and Charles Mayfield
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Quick & Easy Paleo Comfort Foods
Quick & Easy Paleo Comfort Foods
100+ Delicious Gluten-Free Recipes
Julie and Charles Mayfield
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