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500 Paleo RecipesHundreds of Delicious Recipes for Weight Loss and Super Health | Format: Paperback, 336 Pages Item: 199845 ISBN: 9781592335329 SpecsIllustrations: 1-color photos Size: 7.5 x 9.125 Weight: 1.5 lb. Published: December 1st 2012 DC: AQ Price: $19.99 In Stock |
At last, here is a comprehensive cookbook to the hottest eating plan around! The Paleo diet—known in some circles as the “Caveman Diet”—is an eating plan based on evolutionary biology and backed up by medical research. Unlike other diets which can incorporate fake, processed foods and artificial sweeteners, the Paleo diet is based on what our ancestors ate: meats and fish, nuts and seeds, and naturally grown fruits and vegetables. Low-carb queen and bestselling author Dana Carpender shows how to stay the Paleo diet course deliciously with 500 easy-to-prepare recipes for everything Paleo from appetizers, to main dishes, to desserts. |
Best-selling author Dana Carpender was startled to discover that limiting her carbohydrate intake not only helped her control her weight, but produced the health and vitality a low fat diet had promised but never delivered. Years later, she laughs at people who say “You can’t eat that way long-term.” Her cookbooks are the result of her realization that the key to permanent dietary change is the answer to the age-old question, “What’s for supper?” To date they have sold over a million copies worldwide. Dana blogs about low carb nutrition at http://www.HoldtheToast.com; her weekly blog digest goes out to over 20,000 readers. She is also Managing Editor of CarbSmart Magazine at http://www.CarbSmart.com, as well as a featured staff writer. Dana lives in Bloomington, IN with her husband and a menagerie of pets, all of whom are well and healthily fed. |
Introduction
Chapter One: Ingredients
Chapter Two: Foundational Recipes
Chapter Three: Appetizers, Snacks, and Pick-up Food
Chapter Four: Eggs and Other Breakfasts
Chapter Five: A Few Baked Goods
Chapter Six: Salads and Salad Dressings
Chapter Seven: Side Dishes (Or What Goes Where the Potatoes Used To Be?)
Chapter Eight: Soups
Chapter Nine: Fish and Seafood
Chapter Ten: Chicken, Turkey, and Other Poultry
Chapter Eleven: Beef
Chapter Twelve: Pork and Lamb
Chapter Thirteen: Game
Chapter Fourteen: Organ Meats (They're Not So Awful)
Chapter Fifteen: Beverages
Chapter Sixteen: Desserts
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Jerusalem Fries
1/2 pound (225 g) Jerusalem artichokes
Coconut oil
Salt
Pick fairly straight, long, not-too-knobby Jerusalem artichokes for this. Scrub them well, then cut them lengthwise into strips about the size of a French fry.
Put your big, heavy skiller over medium heat and melt enough coconut oil in it to get it about 1/4-inch (6 mm) deep. When it's good and hot, throw in your 'choke strips and fry, turning often, till they're a good golden brown all over. Drain, salt, and serve.
Yield: 4 servings
Nutritional analysis:
Per serving: 43 calories; trace fat; 1 g protein; 10 g carbohydrate; 1 g dietary fiber; 9 g net carbs
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