Category Archives: Reviews

The Paleo Kids Cookbook Giveaway + Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

It’s time for another giveaway (and a delicious recipe)! Jennifer Robbins of Predominantly Paleo has come out with another amazing cookbook, and this time it’s to get kids into the kitchen! I don’t have kids myself, but I AM passionate about getting them involved with cooking at an early age so they can learn the importance of healthy, home-cooked meals.

The Paleo Kids Cookbook is filled with nutritious, allergen-free recipes without grain, gluten, dairy, or refined sugar, and majority are also nut- and egg- free. It’s perfect for parents who are transitioning their kids to the paleo diet without having them feel deprived or left out because they can’t eat certain foods that their friends can. Food allergies in children are becoming more and more common these days, and this book has 100 recipes that are kid-friendly, seriously delicious, and so much fun! I’m always a kid at heart so yes, I’ll be trying out all the recipes that take me back to my childhood like Gummy Worms, Graham Crackers, Grain-Free Corn Dog Dippers, and Strawberry Shortcake Bites!

Sweet Potato Bacon Tots

The thing I love most about this cookbook is that for every recipe, there’s a “For Little Hands” section that gives suggestions on how your child can help with the preparing and cooking, and what they’ll need supervision on. Even if you aren’t Paleo, it’s a must-have cookbook for your family if you need help getting them to eat healthier but aren’t sure where to start. All the recipes are easy to follow and made with wholesome, nutritious ingredients. And I’m so excited to give away a copy to one of my readers! If you want to get your hands on a free copy, enter below:

This giveaway is open to US residents only. It will be open for entry until September 21st at 11:59pm PST. The winner will be announced below and will also be contacted by email.

As a sneak peek, I’m also excited to share one of the recipes from the cookbook with you today! I had to try this Sweet Potato Bacon Tots recipe when I saw it because I used to love tater tots as a kid, and I just couldn’t get past it when I saw the addition of bacon. And you honestly can’t go wrong with the combination of sweet potatoes and bacon.

Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

By the way, that dipping sauce you see? It’s called Awesome Sauce, and it truly does live up to its name and I wanted to dip EVERYTHING in it. I can’t share the recipe, but you can grab it in the cookbook!

As for these tots, they were ridiculous (in SUCH a good way). Crispy on the outside, warm and soft in the inside, and the bacon just elevated it to a whole new level. I can honestly say that they were better than the ones I used to eat at as a child. I will mostly definitely make these the next time I want to cook up something fast and tasty for brunch.

Sweet Potato Bacon TotsWant more tasty and healthy kid-friendly recipes like this one? Enter the giveaway above or purchase The Paleo Kids Cookbook on Amazon!

Sweet Potato Bacon Tots
 
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Serves: 4 servings
Ingredients
  • 1 large sweet potato
  • 5 strips of crispy bacon, chopped
  • Up to 1 tsp garlic sea salt (to taste)
  • ½ tsp onion powder
  • ½ cup (80 g) potato starch or cassava flour
  • Avocado oil or light olive oil for frying
  • Awesome Sauce (optional - recipe in the book!)
Instructions
  1. Boil the sweet potato submerged in water for about 10 minutes. Remove the sweet potato from the boiling water and once cool enough to handle, peel or slice the skin off. Grate the sweet potato, using a hand grater, mandolin, or food processor.
  2. Once the sweet potato is grated, use a hand towel or a few paper towels to squeeze out the excess water from the potato. This step is important, as you do not want to have soggy tots!
  3. Add the other ingredients (minus the oil and sauce) to the grated sweet potato in a mixing bowl and combine by hand. Preheat the oil for frying in a large skillet over medium/high heat; it does not need to be enough oil for deep frying, but it should be enough to generously cover the bottom of the skillet.
  4. While the cooking oil heats, begin shaping your tots. Roll about a tablespoon (15 g) of the dough into a ball, and then elongate it and flatten the ends to give it that distinctive tot shape.
  5. Fry the tots, rolling them around on all sides to make sure they crisp up. Once all sides are cooked, around 5 minutes or more, use a slotted spoon or skimmer to remove the tots and transfer them to a towel-lined plate to cool slightly. Serve along or with Awesome Sauce.
Notes
FOR LITTLE HANDS: Allow your child to help shape the tots. It's okay if they are not shaped perfectly as they will fry deliciously regardless. Older kids can help fry the tots while supervised.

 
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Kid-friendly Paleo Sweet Potato Bacon Tots - Gluten Free

The New Yiddish Kitchen Cookbook Giveaway + Pan-Roasted Chicken with Figs & Olives

pan roasted chicken with figs olives

I grew up in a small suburb in New Jersey, in which almost half of my friends were Jewish. Because of the big Jewish community in my town, it wasn’t unfamiliar for me to hear Yiddish slangs and be invited to Bar and Bat Mitzvahs all throughout middle school. And, most importantly, there was a delicious diner where we can get our fix of matzoh ball soup and a bagel shop that we frequented every weekend.

My exposure to the Jewish culture and food continued when I went to college in New York City, and my late night snacks involved going to our favorite diner to stuff our drunk faces with potato latkes and challah french toast. Of course, the morning after, we would just walk across the street to get our everything bagel with lox and extra cream cheese. Oh, the good old days of glorious carbs and gluten! And how I’m paying for it now with my health.

This is why when my fellow bloggers Simone Miller of Zenbelly and Jennifer Robins of Predominantly Paleo came out with their new cookbook, The New Yiddish Kitchen, I jumped at the chance to review it! This book contains over 100 Kosher recipes adapted for anyone living with food allergies, and I love that there are little tips for each recipe that are passed down from Jewish grandmothers. There’s even a glossary of all the common Yiddish terms. So cute and fun!

It was so amazing to open up the book to find beautiful photos of gluten-free and paleo recipes and I cannot wait to try them all! Here are the ones I’m the most excited about: matzo balls, challah bread, Bubbe’s brisket, rugelach, tabbouleh, and ALL THE BAGELS! You don’t have to be Jewish to enjoy the dishes in the book. If you love good food, you’ll love all the recipes. And I’m thrilled to give you a chance to win a free copy of the cookbook! Enter below:

This giveaway is open to US residents only. It will be open for entry until April 4th at 11:59pm PST. The winner will be announced below and will also be contacted by email.

The one recipe I HAVE tried from the cookbook and I’m so excited to share with you is the Pan-Roasted Chicken with Figs and Olives! I mean… what about the name of that dish is not to like?

pan roasted chicken with figs olives

pan roasted chicken with figs olives

pan roasted chicken with figs olives

I love the balance of sweet and salty in this recipe. The flavors of figs and olives complement each other so well. And also, who doesn’t love to cook with wine? I felt so fancy and Julia Child-like. The chicken tasted so delicious that I’m thrilled that we have leftovers of it for the next several days. It’s also a fairly simple recipe that looks like you put a ton of work into it. So great for a special occasion!

http://www.savorylotus.com/pan-roasted-chicken-with-figs-and-olives/If you want to get your hands on The New Yiddish Kitchen, which I know you’ll love, enter the giveaway above or order it on Amazon!

Pan-Roasted Chicken with Figs & Olives
 
Prep time
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Author:
Ingredients
  • 1 whole chicken, cut up into 8 pieces
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tsp (10 ml) avocado oil or schmaltz
  • 1 cup (160 g) slice shallots (about 2-3 medium)
  • 6 dried figs, roughly chopped
  • 1 cup (135g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme
Instructions
  1. Preheat the oven to 400 degrees F (205 degrees C) and place a large, oven-safe skillet over medium-high heat.
  2. Season the chicken all over with the salt and pepper.
  3. Add the oil to the skillet and swirl to coat.
  4. One shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
  5. To the hot pan, add the shallots and figs and sauté for 2-3 minutes or until the shallots are golden brown.
  6. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
  7. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches and internal temperature of 165 degrees F (74 degrees C).

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Gluten Free Pan Roasted Chicken with Figs and Olives

The Ultimate Paleo Cookbook Review & Giveaway + Scallion Frittata Recipe

the ultimate paleo cookbook

I’m so excited to share with you The Ultimate Paleo Cookbook. My fellow blogger Arsy Vartanian of Rubies & Radishes, with the help of 9 other food bloggers, put together 900 (!) paleo recipes in this easy to navigate cookbook and I’m giving away a copy to one of my readers! I always love to share great resources on making healthy eating easy, and I wouldn’t hesitate to recommend this one.

When I first flipped through this cookbook, I said, “Holy crap, 900 recipes!” thinking I would be overwhelmed by having this many dishes to choose from. However, the book is comprehensively broken down into sections like main dishes, slow cooker, desserts, soups & salads, and my favorite: easy, fast, few-ingredient. Not only that, the index in the back of the book helps you easily find recipes when you already have key ingredients in hand and aren’t sure what to make with them. I loved getting so many different ideas from the book when I had no idea what to make for dinner, and the recipes were mostly easy and practical.

The name really says it all. If you want to start a gluten- and grain- free diet, this book really is the ultimate cookbook filled recipes for every occasion, and you’ll never be bored choosing what to make. Of course, it helps that it was put together by all these uber talented bloggers who I trust with their recipes. So, what do you say? You want to get your hands on a free copy? Enter below!

This giveaway is open to US residents only. It will be open for entry until March 16th at Midnight PST. The winner will be contacted by email.

Wait wait… You didn’t think I was going to end a book review and a giveaway without sharing a recipe from it, did you? I’ve been in a breakfast rut lately eating the same thing over and over again, so the Breakfasts section was the first place I browsed through. This Scallion Frittata fit exactly what I was looking for: easy, simple, quick, and most importantly, healthy. Not to mention it’s so delicious if you love eggs like me. The scallions add a perfect crunch factor, and I loved that I didn’t have to turn on the oven! 

scallion frittata 

scallion frittata

scallion frittata

Do you want 899 more delicious paleo recipes? The Ultimate Paleo Cookbook is now on sale on Amazon. Enter the giveaway above or order it here!

Scallion Frittata
 
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From The Ultimate Paleo Cookbook: ”Stovetop frittatas cook in just 10 minutes or less and you'll want a basic recipe such as this to keep in your rotation The coconut cream makes the frittata nice and fluffy, but coconut milk will also yield the same result. Adding a corse salt at the end gives a nice burst of flavor bite after bite. - JC”
Author:
Serves: 2
Ingredients
  • 4 large eggs
  • 2 tbsp (30ml) coconut cream or coconut milk
  • 1 cup (100 g) scallions, chopped
  • ¼ tsp black pepper
  • 2 tbsp (30 g) of butter or ghee
  • ¼ tsp coarse salt (preferably Himalayan
Instructions
  1. Crack eggs in a bowl and whisk until light and frothy.
  2. Add coconut cream, scallions and black pepper. Mix well to combine.
  3. Add butter to a cast iron pan over medium heat.
  4. Pour in the egg mixture and give it a quick stir to lightly mix the butter with the eggs. Reduce heat to low.
  5. Cover and let it cook for 8-10 minutes until the top of the eggs is set.
  6. Sprinkle with coarse salt before slicing and serving.

 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Easy Scallion Frittata - Paleo Gluten Free Whole30