I recently received a copy of The Food Lovers Make It Paleo by Bill Staley and Hayley Mason of The Food Lovers Primal Palate. For those that are unfamiliar with the Paleo Diet, you can read more here. Basically, the Paleo diet goes back to the basics and removes processed foods from the diet. It also focuses on the quality of the food you eat and healing the body from years of torture from eating unhealthy/damaging food. I personally have started moving in the direction of Paleo by cutting out foods that are overly processed from my diet (i.e. I shop mostly from the perimeter of the grocery store). While Paleo doesn’t focus on low carb it’s very easy to implement a Low Carb Paleo approach (e.g. skip the sweet potatoes).
When I first received the book I was in awe of how gorgeous the book was. Most of the recipes have FULL page color photos. There are over 200 recipes and it’s a steal at only $18.99! The book is made up of the following sections:
- Introduction (What is the Paleo Diet?)
- The Paleo Kitchen (The basic Paleo staples)
- Recipes-
- Breakfasts
- Appetizers
- Entrees
- Salads
- Soups
- Sauces and Dressings
- Side Dishes
- Treats and Cheats
Most of the recipes are not only Paleo but also Low Carb. The Treats and Cheats section may be the one exception (uses maple syrup and honey), but could be adapted to lower the carbs. My Mom was around when the book was delivered and she loved the fact that most of the recipes only had a handful of ingredients and didn’t really contain anything “weird” (i.e. have to order online or get at a specialty store). While the typical low carb staples like nuts, almond flour, coconut, etc. make an appearance for the most part the recipes are great for everyday meals. I definitely suggest checking out this book.
****Disclosure: Some of the links within in this post (and side bar) may be affiliate links. I receive a small percentage from the respected affiliate programs for items purchased through the affiliate links. I appreciate your support as this is helping for the cost of recipe development, graphic design, and for the publication of an ebook due out in February 2013.****
