The Ultimate Paleo Cookbook: 900 Grain- and Gluten-Free Recipes to Meet Your Every Need

by Arsy Vartanian, Caroline Potter, Rachel McClelland, Katja Heino, Rachel Ball

Overview

The Most Comprehensive Paleo Cookbook in Print

Arsy Vartanian and nine other popular Paleo bloggers have come together to bring you over 900 recipes in this ultimate, extensive collection to help you stay gluten- and grain-free. This is the largest compilation of Paleo recipes in print, and it satisfies every craving in one convenient volume. Each of the authors selected 50 to 80 of their favorite recipes from their blogs and created 10 to 20 original recipes, all assembled in this one amazing Paleo resource.

Inside, you’ll find recipes for everything Paleo with an emphasis on flavor as well as convenience. This book includes a wide selection of easy weeknight dishes, budget-conscious meals and slow cooker dishes. In Easy, Fast, Few-Ingredient, the entire chapter (with almost 80 recipes) is designed to make going Paleo or staying Paleo as easy as possible. With an unprecedented variety of dishes to choose from, you’ll never be at a loss of what to cook!

Product Details

ISBN-13:	9781624141560
Publisher:	Page Street Publishing
Publication date:	12/29/2015
Sold by:	Macmillan
Format:	eBook
Pages:	592
File size:	10 MB

About the Author

Arsy Vartanian is the founder of the Paleo recipe and lifestyle blog, Rubies and Radishes. She ?is also the author of The Paleo Foodie Cookbook and The Paleo Slow Cooker. She lives in Santa Cruz, California. The contributing authors include Rachel Ball (Grok Grub), Jenny Castaneda (Paleo Foodie Kitchen), Hannah Healy (Healy Eats Real), Katja Heino (Savory Lotus), Nazanin Kovács (Cinnamon Eats), Rachel McClelland (South Beach Primal), Vivica Menegaz (Nourished Caveman), Caroline Potter (Colorful Eats) and Kelly Winters (Primally Inspired). These nine authors are all Paleo leaders who span the country from Pennsylvania to Hawaii.

Read an Excerpt

The Ultimate Paleo Cookbook 900: Grain- And Gluten-Free Recipes To Meet Your Every Need

---

By Arsy Vartanian, Rachel Ball, Jenny Castaneda, Hannah Healy, Katja Heino, Nazanin Kovács, Rachel Mcclelland, Vivica Menegaz, Caroline Potter, Kelly Winters

Page Street Publishing Co.

Copyright © 2015 Arsy Vartanian
All rights reserved.
ISBN: 978-1-62414-156-0

---

CHAPTER 1

MAIN DISHES

There is nothing more joyful than sitting down at the table with the people you love and sharing a delicious and healthful homemade meal, yet with our overly busy modern lives it can be tempting to go to the drive-thru on our way home from work or to microwave some pre-packaged frozen meals. With a little bit of planning and some time set aside in your week, it can be easy to prepare healthful, nutritious and tasty dishes to enjoy with your loved ones.

This is where Paleo comes in. When you remove things like fast-food, pre-packaged frozen meals, boxes of pasta and bags of bread, you are left with a whole new and exciting world of ingredients to cook with and the main dishes in this chapter will show you how to do just that.

The recipes featured in this chapter highlight some great sources of properly raised proteins, incredibly fresh and seasonal fruits and vegetables, aromatic spices and fresh herbs and great quality fats and oils, all of which are at the heart of a nutrient-dense Paleo diet.

So take a moment to read through this chapter and see for yourself just how many wonderful and tasty dishes you can prepare without the need for pre-packaged and boxed nutrient-poor foods. Some of my favorites in this section include the Perfectly Crispy Oven-Baked Asian Sesame Chicken Wings (here), Pistachio-Crusted Chicken Tenders with Currant Dipping Sauce (here) and the simple Pan-Seared Turmeric Salmon (here).

CAST-IRON SKIRT STEAK WITH POMEGRANATE AND ORANGE MARINADE

Sometimes all it takes is a handful of simple ingredients and a couple of handy kitchen tools to create something magical. This easy and quick-to-make skirt steak topped with syrupy pomegranate molasses and citrusy orange zest and juice is sure to be a hit with anyone who tries it. — NK

SERVES 2

1 pound (454 g) skirt steak
1 tsp (6 g) sea salt, divided
½ tsp black pepper, divided
2 tbsp (30 ml) pomegranate molasses
Zest and juice of ½ an orange
¼ tsp garlic powder
2 tbsp (30 g) ghee

Use paper towels to completely pat dry the steak on all sides. Sprinkle 1/2 teaspoon of sea salt on each side of the steak and ¼ teaspoon of black pepper on each side. Allow to sit uncovered at room temperature for 1 hour.

Add pomegranate molasses, orange zest and juice and garlic powder to a small bowl and mix. Set aside.

Heat the ghee in a 12-inch (30.5-cm) cast-iron skillet. Allow the skillet to heat up for 4 minutes, then carefully add the steak to the skillet using some kitchen tongs and allow it to cook for 5 minutes without moving it. After 5 minutes, using the kitchen tongs, carefully flip the steak over and allow to cook for another 4 to 5 minutes. While the steak is cooking on the second side, place a piece of aluminum foil onto another clean cutting board. When the steak has finished cooking, carefully remove it onto the aluminum foil and use a pastry brush to brush half of the pomegranate and orange mixture on either side of the steak. Wrap the steak in the foil and allow to rest for 10 minutes. Once rested, use a sharp knife to slice the steak against the grain. To serve, spoon the remaining pomegranate and orange mixture over the steak. Serve immediately over a bed of greens or with your preferred side dish.

CHEF'S TIP:

Pomegranate molasses can be found in Middle Eastern grocery stores or purchased online.

MAPLE APPLE SAUSAGE ACORN SQUASH

It doesn't take a lot of ingredients to make a deliciously flavorful meal and this recipe proves just that. It's full of fall flavor and is sure to please picky palates. — KW

SERVES 4

2 acorn squash, cut in half and seeded
2 tbsp (30 g) butter, ghee or coconut oil, melted
Pinches of ground cinnamon and ground nutmeg
2 apples — firm varieties like Fuji work best — cut into chunks
1 pound (454 g) rope sausage or kielbasa, cut into bite-size chunks, about 1-2 inches (2.5-5 cm)
1 medium onion, cut into chunks
2 tbsp (30 ml) pure maple syrup
Sea salt and pepper, to taste
4 skewers (if using wood skewers, make sure to soak in water for at least 15 minutes)

Preheat oven to 400°F (200°C, or gas mark 6). Place cut acorn squash on a baking pan and brush each inside half with ½ tablespoon (7.5 ml) butter. Sprinkle the flesh of each acorn squash with a pinch of cinnamon and nutmeg. Bake for 1 hour.

While the acorn squash are baking, thread the apple, sausage and onion onto 4 skewers and place on a baking pan. Brush maple syrup all over the kabobs. Salt and pepper, to taste. Put the kabobs in the oven when there are 25 minutes left on the timer from the acorn squash (leave the acorn squash in the oven). The kabobs take 20 to 25 minutes to cook.

To serve you can either remove the sausage, apples and onion from the skewers and place in the acorn squash, or you can serve the kabobs alongside the acorn squash.

ROSEMARY LAMB BURGERS WITH PESTO

Nothing pairs better with lamb than fresh rosemary. Add a bit of fresh pesto, and you have a stellar meal. — KH

SERVES 4

1 pound (454 g) ground lamb
1 tbsp (4 g) fresh rosemary, minced
1 tsp (3 g) sea salt
1 tbsp (15 ml) coconut oil or ghee for cooking

FOR THE PESTO

1 bunch fresh basil, leaves only
¼ cup (60 ml) olive oil
1 tsp (5 ml) fresh lemon juice
1 clove garlic, minced
¼ tsp unrefined sea salt
¼ cup (32 g) hemp seeds or raw pumpkin seeds

FOR THE GARNISH

Salad greens of choice, arugula is good
Olive oil
White wine vinegar
Salt and pepper

Mix the ground lamb, rosemary and salt until thoroughly combined and form into 1-inch (2.5-cm)-thick patties. Melt fat of choice in skillet over medium-high heat. Cook patties, flipping once, until browned and cooked to desired doneness. I cook mine about 4 to 5 minutes on each side.

Meanwhile, place basil, olive oil, lemon, garlic and salt into a food processor. Process until you achieve a smooth texture. You will need to scrape the sides a few times. Then add the hemp seeds or pumpkin seeds and pulse until desired pesto consistency. Adjust taste with salt and lemon.

Toss the salad greens in a bit of olive oil, white wine vinegar and salt and pepper. Place the lamb burger on top. Add a dollop of pesto. Enjoy!

ROCK SALT ROASTED CHICKEN

My friend Alisa taught me this method of roasting a chicken on a bed of salt. The results are incredibly tender meat and the best, most perfectly crispy skin. — KW

SERVES 4

4 pounds (1818 g) rock salt
1 whole chicken, neck and insides removed
Salt and pepper
1 lemon
3 garlic cloves, peeled and sliced
3 sprigs fresh herbs — parsley, basil, oregano, rosemary, thyme, etc.

Preheat oven to 400°F (200°C, or gas mark 6). Pour the rock salt in a 9 × 13-inch (23 × 33-cm) baking dish. Season the inside and outside of the chicken with salt and pepper. Poke holes in the lemon with a fork or knife and insert it into the cavity of the chicken along with the garlic cloves and fresh herbs. Secure the cavity shut with toothpicks. Place chicken breast-side-up on the bed of salt. Roast for 40 minutes. Flip the chicken over and cook for 45 more minutes or until chicken is cooked through. Let rest for a few minutes before cutting.

CHEF'S TIP:

Rock salt is usually found in the baking aisle at the grocery store, on the bottom shelf around the other salt. It is also called ice cream salt.

SPAGHETTI SQUASH YOGA BOWL

This recipe combines fresh produce with a thick cashew lime sauce for the perfect veggie-heavy lunch, high in fiber and full of flavor. — RB

SERVES 4

2 pounds (908 g) spaghetti squash
1 tbsp (15 ml) coconut oil
2 bunches broccolini
4 kale stalks

FOR THE SAUCE

1 (1-inch [2.5-cm]) piece fresh ginger
2 garlic cloves
Juice of 1 lime
2 tbsp (30 g) cashew butter
1 tbsp (15 ml) apple cider vinegar
1 tbsp (12 g) coconut sugar
2 tbsp (30 ml) coconut aminos
1 tsp (5 ml) sesame oil
½ tsp salt
1/3 cup (80 ml) coconut oil

TO GARNISH

Chili flakes
Cashews
Sesame seeds

Pierce the spaghetti squash several times on each side with a sharp knife, and place on a plate. Microwave on high for 8 minutes and then rotate top side down and microwave for another 8 minutes. Slice open the spaghetti squash, being careful of the hot escaping steam, and set aside to cool. Using a fork, lift out the seeds and discard. Scrape out the insides into a medium mixing bowl.

In a large skillet, melt 1 tablespoon (15 ml) of coconut oil over medium heat. Trim the ends of the broccolini, then roughly chop and add it to the skillet. Trim the ends of the kale stalks, roughly chop and add to the broccolini. Cook until bright green and beginning to wilt, about 10 minutes, and then stir into the spaghetti squash. Divide the vegetable mixture into bowls.

To make the sauce, peel and roughly chop the fresh ginger. Add the ginger, garlic cloves, lime juice, cashew butter, apple cider vinegar, coconut sugar, coconut aminos, sesame oil, salt and coconut oil to a blender. Purée the ingredients for the sauce until smooth, then toss with the vegetables to thoroughly coat. Finish with chili flakes, cashews and sesame seeds.

PAD THAI

This authentic-tasting Thai dish is bursting with flavor and loaded with nutritious eggs and chicken. Spaghetti squash noodles make a great alternative to traditional pastas. — KH

SERVES 4

½ medium spaghetti squash
Coconut oil, butter or ghee for cooking

FOR THE SAUCE

½ cup (120 ml) coconut milk, homemade or canned
½ cup (120 ml) homemade broth
½ cup (125 g) almond butter
Juice of 1 large lime
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) coconut aminos
2 tbsp (30 ml) toasted sesame oil
1 tbsp (8 g) fresh ginger, grated fine
¼ tsp sea salt
1/8 tsp cayenne pepper, powdered
Coconut oil, butter or ghee for cooking
2 eggs, scrambled
1 pound (454 g) chicken, cut into 1-inch (2.5-cm) pieces
2 cloves of garlic, minced
3 cups (360 g) chopped veggies (I used carrots, zucchini and broccoli)

TO GARNISH

¼ cup (15 g) cilantro, chopped
3 green onions, thinly sliced
1 lime, cut into wedges

Cook spaghetti squash until tender. I like to cut the squash in half and cook in a slow cooker on high for 2 to 2½ hours with about an inch (2.5-cm) of water in the bottom. It comes out perfect. Or pierce the outside of the squash several times with a fork and then roast whole squash in shallow baking dish for 1 hour in preheated 375°F (190°F C, or gas mark 5) oven.

When cool enough to handle, cut the squash lengthwise (if you haven't already) and scoop the seeds and fibrous strings from the center. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. These are the noodles. Set aside.

Combine all sauce ingredients (except cooking fat) in a medium pot over low heat. Stir until well combined. Set aside. Heat 1 tablespoon (15 ml) fat of your choice in a skillet on medium heat. Add chicken bits and cook until lightly browned, about 4 minutes. Add minced garlic and sauté a minute or two. Remove from skillet and set aside.

Add a teaspoon (5 ml) of oil to pan and pour in scrambled eggs and cook until eggs are thoroughly heated, about 2 minutes. Remove from pan and set aside.

Add another teaspoon (5 ml) of oil and sauté veggies until beginning to soften, about 4 to 5 minutes. Add chicken, eggs and sauce to skillet and mix thoroughly. Add spaghetti squash and mix again. Garnish with fresh cilantro, green onions and lime wedges. Serve immediately.

PROSCIUTTO-WRAPPED PESTO CHICKEN WITH ROASTED TOMATOES

I like to call this dinner a one-pot wonder because it just requires one pot. The light, garden fresh pesto and cherry tomatoes are a welcome contrast to the rich and salty prosciutto. Bonus — clean up is a breeze! Line your pan with parchment paper for even easier cleaning. — KW

SERVES 4

2 pints (600 g) cherry tomatoes
1 red onion, cut into half-moon slices
Sea salt and pepper, to taste
2 tbsp (30 g) fat of choice
4 boneless, skinless chicken breasts
¼ cup (60 g) Spinach Basil Pesto (here)
4 pieces prosciutto

Preheat oven to 450°F (230°C, or gas mark 8). Put the cherry tomatoes and onions on a rimmed baking pan. Salt and pepper the veggies. Pour the olive oil or other fat over the vegetables and toss to coat. Salt and pepper both sides of the chicken. Spread about 1 tablespoon (15 g) of pesto over each chicken breast. Wrap with one slice of prosciutto. Place the chicken breasts in the pan with the tomatoes and onions, and bake for 25 minutes or until tomatoes burst and chicken is cooked through.

BACON-WRAPPED CHICKEN THIGHS

I've yet to get a bad review of this recipe. It's easy, tasty and both kids and adults of all ages really enjoy it. Serve it with the Cool Ranch Avocado Dip (here) and you'll have a winning combo. — KW

SERVES 6

8 skinless chicken thighs
2 tbsp (16 g) Ranch Seasoning (here)
8 slices bacon
Cool Ranch Avocado Dip (here), for serving

Preheat oven to 375°F (190°C, or gas mark 5). Rub all sides of the chicken thighs with the Ranch Seasoning. Wrap each thigh with one slice of bacon. Place the thighs on a baking sheet and bake for 35 to 40 minutes or until bacon is crispy and chicken is cooked throughout. Serve with Cool Ranch Avocado Dip.

CHEF'S TIP:

For easy cleanup, line the baking pan with foil.

TUSCAN CHICKEN MINI ROULADE

These mini roulades are intensely flavorful, thanks to sundried tomatoes, prosciutto and juicy baked chicken. — RB

SERVES 6

3 pounds (1362 g) boneless, skinless chicken breasts
½ cup (60 g) sundried tomatoes
¼ pound (112 g) prosciutto, thinly sliced
Handful Tuscan kale, torn into bite-sized pieces
Salt and pepper to taste

Preheat the oven to 400°F (200°C, or gas mark 6). Set a roasting rack on top of a roasting pan, set aside.

Lay each chicken breast flat, and carefully cut them to make two pieces the same height and width yet 1/2 as thick. Lay 2 or 3 sundried tomatoes on each chicken breast, sprinkle with salt and pepper then layer a slice of prosciutto over them. Finish with a few pieces of Tuscan kale.

Roll each piece of chicken up around its filling, and secure by wrapping a piece of butcher's twine around it and tying at the top. Repeat with the remaining chicken.

Set each mini roulade on the roasting rack, and cook in the preheated oven for 40 minutes until the chicken is fully cooked. Untie each piece, and serve warm.

CHICKEN SCALLOPINI

This chicken scallopini variation uses the rich flavors of bacon, capers, parsley and sundried tomatoes to make a delicious combo with chicken and "zoodles." — RB

SERVES 4

4 zucchini
2 slices bacon
1 ½ pounds (680 g) boneless, skinless chicken thighs
1 tbsp (8 g) capers
¾ cup (225 g) packed artichoke hearts
¼ tsp salt
¼ cup (30 g) packed sundried tomatoes in oil, chopped
Handful flat-leaf parsley
Lemon

Using a spiralizer or vegetable peeler, process the zucchini into fine shreds. Heat a large skillet over medium heat and cook the bacon, turning once, until brown and crispy, approximately 5 minutes per side. Remove and let drain on a paper towel-lined plate. Don't drain the bacon fat from the skillet.

Fry the chicken in the bacon fat until crisped on the outside and cooked through, 15 to 25 minutes depending on size. Remove and let drain on a paper towel-lined plate.

Pour off the grease and cook the zucchini strands, tossing occasionally with tongs or a fork, 5 minutes to al dente or until softened to your preference. Drain the excess water rendered during cooking from the skillet and toss the zucchini noodles with the capers, artichoke hearts, salt and sundried tomatoes.

Crumble the strips of bacon over the vegetables and return the chicken thighs to the pan until reheated. Serve warm, garnished with parsley and a squeeze of lemon juice.

CHEF'S TIP:

The capers, bacon and sundried tomatoes are already salty, so be careful of over- salting.

ROASTED HERBED CHICKEN

It doesn't take much to create juicy, roasted chicken with extra crispy skin. The secret is to use bone-in chicken so it doesn't dry out as it cooks. Adding ghee under the skin and cooking it on convection setting guarantees that it will be crisp on the outside and juicy on the inside. — JC

SERVES 2

4 tsp (20 ml) ghee, melted
1 tsp (3 g) onion powder
½ tsp garlic powder
½ tsp dried chives
¼ tsp sea salt
¼ tsp black pepper
2 split chicken breasts, skin on

Preheat oven to 350°F (180°C, or gas mark 4) on convection setting.

In a small bowl, combine ghee, onion powder, garlic powder, chives, sea salt and black pepper. Rub the seasoning all over the chicken breasts and under the skin so it cooks extra crispy. Place chicken in an ovenproof dish and bake in the oven for 25 to 30 minutes until the thickest part has an internal temperature of 165°F (74°C). Let it rest for 5 to 8 minutes before serving.

CHEF'S TIP:

If your oven doesn't have a convection setting, preheat it to 425°F (220°C, or gas mark 7).

(Continues...)

---

Excerpted from The Ultimate Paleo Cookbook 900: Grain- And Gluten-Free Recipes To Meet Your Every Need by Arsy Vartanian, Rachel Ball, Jenny Castaneda, Hannah Healy, Katja Heino, Nazanin Kovács, Rachel Mcclelland, Vivica Menegaz, Caroline Potter, Kelly Winters. Copyright © 2015 Arsy Vartanian. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Table of Contents

Contents

Title Page,
Copyright Notice,
INTRODUCTION,
CHAPTER 1 MAIN DISHES,
CHAPTER 2 SLOW COOKER,
CHAPTER 3 EASY, FAST, FEW-INGREDIENT,
CHAPTER 4 APPETIZERS, SNACKS & SIDES,
CHAPTER 5 SOUPS & SALADS,
CHAPTER 6 DESSERTS,
CHAPTER 7 BREAKFASTS, SMOOTHIES & DRINKS,
CHAPTER 8 PALEO ESSENTIALS,
CHAPTER 9 BREADS & CRACKERS,
INDEX,
ABOUT THE AUTHORS,
Copyright,

Editorial Reviews

To create this ultimate Paleo cookbook, ten prominent Paleo cooks and bloggers pooled their favorite recipes. What resulted is almost staggering: One thousand recipes, two hundred of them previously unpublished or posted. As one might expect, the number of contributors gives the recipes in this pleasingly low priced cookbook a rare variety and range. The offerings includes main courses; slow cooker specialties; appetizers, snacks, and sides; soups and salads; desserts; breakfasts, smoothies, and drinks; salsa, sauces, condiments, and more. A trade paperback and NOOK original.

Holy smokes! Jam-packed with over 900 recipes from some of the most innovative Paleo food bloggers in the world, The Ultimate Paleo Cookbook will be a constant source of kitchen inspiration for years! You’ll never be at a loss for what to cook for breakfast, lunch or dinner!”
—Michelle Tam, New York Times bestselling author of Nom Nom Paleo: Food For Humans

“One word: phenomenal! Somehow Arsy has managed to make a comprehensive Paleo cookbook with 900—yep, you read that right!—recipes that are original, simple, healthful and yummy. This is the first cookbook of its kind to be truly legitimate, fully delicious and totally supportive of a healthy Paleo lifestyle. I’m blown away!”
—Liz Wolfe, NTP, bestselling author of Eat The Yolks

From the Publisher