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!
- 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
- Crack eggs in a bowl and whisk until light and frothy.
- Add coconut cream, scallions and black pepper. Mix well to combine.
- Add butter to a cast iron pan over medium heat.
- Pour in the egg mixture and give it a quick stir to lightly mix the butter with the eggs. Reduce heat to low.
- Cover and let it cook for 8-10 minutes until the top of the eggs is set.
- Sprinkle with coarse salt before slicing and serving.
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