Post on 30-Apr-2018
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COOKBOOKHoliday
Paleo Magazine’s 3rd Annual
Paleo, Primal & Grain-Free Recipes
Our readers’ favorite holiday-inspired recipes
SNEAK PEEK!
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ENTRÉES/BEVERAGES
SIDES
BRUSSELS, BACON & CRANBERRY HASH
DIJON-MAPLE BRUSSELS
ROOT VEGETABLE SPOON BREAD
ROASTED CARROT & YUCA ROOT FRIES
BRAISED KALE & APPLES
COCK-A-LEEKIE SOUP
PALEO APPLE PANCETTA STUFFING
LEMONY KICK-IT BRUSSELS SPROUTS
SPICY TURKEY SALAD
RED & GREEN HOLIDAY HAPPINESS SALAD
PUMPKIN SEED BREAD
ROSEMARY SWEET POTATOES WITH
BACON
JANE'S BABY KALE & AVOCADO SALAD
TENDER ARTICHOKES
ROASTED BROCCOLI & BACON
SWEET POTATO CASSEROLE MADE PALEO
STUFFED PEPPERS
PALEO CAULIFLOWER COLCANNON
ENTRÉES/BEVERAGESENTRÉES/BEVERAGESENTRÉES/BEVERAGES
62
64 66
68 162 164
58
KOSMIC MOSCOW MULE
POMEGRANATE PORK BELLY
GRILLED BISON TRI-TIP
PALEO PIZZA
LEMON BEET SPARKLING MOCKTAILS
BEEF SHORT RIBS
SLOW COOKER SPICY BEEF
CHICKEN & ANDOUILLE SAUSAGE
GUMBO
VENISON APPLE BACON BBQ
STUFFED PORK TENDERLOIN
ROSEMARY LAMB CHOPS
MEATBALLS IN MUSHROOM SAUCE
LAMB CHOPS WITH GREMOLATA
PROVENÇAL-STYLE BEEF STEW
TACOS AL PASTOR
PALEO WINTER RAGÙ
WILD GAME SHEPHERD'S PIE
70
72 74 76 78
80
82
84
8688
9092
94
96
42
52 54 56
44 46 48 5040
60
98 100 102 104
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BREAKFASTS
BAKING/DESSERTS/SNACKS
PALEO PUMPKIN GRANOLA
WARM AVOCADO EGG BANANA
BAKING/DESSERTS/SNACKSBAKING/DESSERTS/SNACKS
18 24
106
138
52
BO BO CHA CHA
CHOCOLATE CHIA & DATE PUDDING
CHOCOLATE PUMPKIN TOFFEE BARS
BLUEBERRY PEACH PECAN COBBLER
DECADENT CHOCOLATE CAKE
COCONUT ICE CREAM WITH SPICED PECANS
PUMPKIN ALMOND BARS
CHEWY CHOCOLATE MINT THINS
FIG BON BONS CHOCOLATE BIRD SEED PROTEIN BALLS
PUMPKIN CHOCOLATE CHIP COOKIES
CHOCOLATE-DRIZZLED VANILLA & MATCHA
COCONUT MACAROONS
CLOTTED CREAM
PUMPKIN SWIRL CHEESECAKE
CHEWY GINGER COOKIES
DATE-SWEETENED PUMPKIN CUSTARD
SPICED PEAR SOUFFLE
RAW WHITE CHOCOLATE RASPBERRY CAKE
COCONUT CHOCOLATE COVERED LYCHEE
POWER PUDDING
ROASTED VEGETABLE SAUCE
SALTED CARAMEL PECAN PIE
PECAN PUMPKIN PIE
APPLE CINNAMON BANANA BREAD
CUBAN GARLIC MOJO RUB
COCONUT CRÈME BRÛLÉE
PEPPERMINT PUDDING
THE ONLY SALSA RECIPE YOU'LL EVER
NEED
CINNAMON COFFEE CAKE
MORNING GLORY PANCAKES
PUMPKIN PATCH WAFFLES
HEARTY PALEO EGG BREAKFAST
PERSIMMON MUFFINS
PALEO CRÊPES
TEXAS BRISKET HASH
APPLE CINNAMON BREAKFAST COOKIES
BREAKFAST FRITTATA
16
18 20 22 24 26
28
106
124
134 136
150 154 156
158
160
138 140 142 146
144
148 152
126 128 130 132
108
110 112 114 118
116
120 122
3034
36
3832
CONFETTI LATKES
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I have always loved my Frankenstein pecan pumpkin pie creation. Working as a sous chef at one my first jobs, I got the idea to combine my two favorite pies into one monster dessert. When I decided to turn to a Paleo lifestyle, I focused on figuring out a way to bring this holiday dessert monster into my new life. The results were fantastic, and each year for Thanksgiving and Christmas, I make this pie for family gatherings. It has also become popular with my customers, who get to enjoy a delicious and yet still-Paleo holiday treat. To take my creation a step further, I concocted a coconut whipped topping. It’s the Bride to my Paleo Frankenstein!
Miranda’s Personal Best Pecan Pumpkin Pie
Miranda Maszk - Cincinnati, OH
Crust1 cup fine-ground almond flour1-1/2 cups (coarse-ground) almond meal1 egg1/2 tsp sea salt4 TBSP coconut shortening1/2 TBSP cold water
Pecan Filling1/4 cup dates 1 cup pecan pieces + 12 nice whole ones for topping3/4 cup water1/2 cup pure maple syrup1/4 cup coconut shortening1/2 tsp vanilla1/4 tsp sea salt2 eggs
Pumpkin Topping1-1/2 cups organic pumpkin purée2 eggs1/4 cup almond or coconut milk1/4 cup honey1/2 TBSP cinnamon1/2 tsp nutmegPinch of sea salt
PREP 4 HOURS
COOKING 2–4 HOURS
SERVINGS12 SLICES
CRUST1 Combine all of the ingredients in a food processor
until incorporated. If it’s too wet, add a bit more almond flour.2 Press evenly into a 12-inch pie tin, pinching the
edges. With a fork, make a few air holes in the bottom of the crust so no air bubbles form. Take the fork and crimp the edges of the crust.3 Bake for 12–15 minutes at 325ºF on the middle rack
of the oven. Cool for 10 minutes and cover the crust edge with foil so it will not overcook during the remain-ing cooking times. Pro tip: Keep a cookie tray on the rack directly under the pie to catch any drippings.
PECAN FILLING1 Bring some water to a boil on the stove, put the
dates in the water, and turn off. Let sit for 10 minutes. Drain the water and discard.2 In a food processor, add the dates, 1/2 of the chopped
pecans (saving 12 whole pieces for later), honey, shorten-ing, eggs, vanilla, and sea salt, then purée.
3 Place the remaining pecans in the bottom of the pie crust and cover with the pecan purée mix.4 Bake at 325ºF for 15–20 minutes or until just set and
not jiggly. Remove from the oven and let cool for 10 minutes.PUMPKIN PIE TOPPING1 Combine all of the ingredients in the food proces-
sor, then pour over the cooled pecan filling to the top of the pie crust (still covered with foil).2 Bake at 325ºF for 15 minutes.3 Remove and place the 12 whole pecan pieces on top
of the pie to mark where the pie pieces will be cut. Bake for an additional 10–15 minutes, or until the pumpkin topping is firm.
Let cool and serve with your favorite Paleo ice cream or whipped coconut cream!
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Paleo Winter Ragù
This Paleo Winter Ragù recipe was inspired by one of my first private cooking clients who has celiac disease. When she mentioned that her favorite meal out was a ragù from a restaurant in Half Moon Bay, I set out to create a delicious and nourishing Paleo version that was simple enough for her to make on her own. I call it Paleo “Winter” Ragù because the recipe uses winter vegetables, and it’s a hearty and comforting dish that’s perfect for the winter months! This recipe is also very special to me because I included it as one of the recipes in my first Paleo Cooking Bootcamp Class, and it was a favorite of all of my students!
PREP 20 MINUTES
COOKING 90 MINUTES
SERVINGS10+
Katie Kuiter - Foster City, CA earthivore.com
2–4 TBSP avocado oil
1 yellow onion, diced
1 lb grass-fed ground beef
1 lb pasture-raised ground pork
1 package nitrate-free, sugar-free bacon, cut crosswise into 1/4- to 1/2-inch pieces
2 TBSP garlic cloves, minced
4 large carrots, sliced
1 small butternut squash, cubed
1/2 lb mushrooms
1 can tomato paste
1 (32-oz) jar Cucina Antica Garlic Marinara Sauce
Himalayan sea salt to taste
Ground pepper to taste
1 In a large wok or skillet, heat 1–2 tablespoons avocado oil over medium-high heat. Add the diced onion and cook until the onion is translucent. Add the ground beef, pork, and garlic, and season the meat with salt and pepper. Cook until the meat is browned. Add the meat mixture to a large Dutch oven.
2 In the same wok or skillet, add 1–2 tablespoons of oil and the bacon and cook until the bacon fat cooks off. Add the sliced carrots and butter-nut squash to the bacon fat and cook until the carrots and butternut squash are tender. Add the bacon, carrot, and butternut squash mixture to the Dutch oven.
3 Add the diced mushrooms, tomato paste, and marinara sauce to the Dutch oven and mix everything together. Add salt and pepper to taste. Simmer for 1 hour.
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These mocktails are my go-to drink when guests arrive for the holidays because they’re so incredibly beautiful and festive. Plus, they’re stinkin’ simple to make, and healthy to boot. No one ever guesses there are beets involved! Even better—I like to make larger batches of the cooked, puréed beets and freeze them so I always have some on hand at a moment’s notice.
Lemon Beet Sparkling MocktailsPREP
10 MINUTES
COOKING 20 MINUTES
SERVINGS4
Tammy Credicott - Bend, ORthehealthygflife.com
2 large beets, peeled and cut in half (enough to make 1/2 cup of purée)
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 TBSP honey
32 oz club soda
Lemon wedges for garnish
1 Place the beets in a saucepan and cover with water. Bring to a boil over high heat, cover, and reduce to a simmer. Cook the beets until soft, about 20–25 minutes. Drain the beets and let cool for 10 minutes.
2 Place the cooled beets in a food processor and purée until smooth.
3 In a small bowl, mix 1/2 cup of the beet purée, the lemon juice, zest, and honey. Freeze the rest of the beet purée for later use.
4 Fill 4 glasses with ice. Place 1–2 TBSP of the lemon-beet mixture (more or less to your taste) in each glass. Pour in 8 oz of club soda and garnish each glass with a lemon wedge.
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This third annual Paleo Magazine Readers’ Favorites Cookbook brings together 75 favorite holiday-inspired recipes from members of the incredible Paleo community. Every delicious recipe is Paleo friendly—no grains, gluten, legumes, or soy—and is accompanied by a full-page, mouthwatering, full-color photo, as well as insight as to why the recipe is important and how it can help make the holidays special.
As always, we hope these recipes make your time in the kitchen simpler and easier this holiday season, allowing you the opportunity to spend more time celebrating with friends and family.
BRUSSELS, BACON & CRANBERRY HASH
ROSEMARY SWEET POTATOES WITH
BACON
POMEGRANATE PORK BELLY
PALEO PIZZA
LAMB CHOPS WITH GREMOLATA
PUMPKIN PATCH WAFFLES
BO BO CHA CHA
COCONUT ICE CREAM WITH SPICED PECANS
RAW WHITE CHOCOLATE
RASPBERRY CAKE
CUBAN GARLIC MOJO RUB
COCONUT CRÈME BRÛLÉE
AGLAÉE JACOB
BOB MONTGOMERY
TAMMY CREDICOTT
TRINA BECK
MARY SHENOUDA
SIMONE MILLER
DAPHNE FONG
MELISSA JOULWAN
ROASTED BROCCOLI & BACON
PETE EVANS
LAURA CROSS
KRISTEN MCDADE
THE MERRYMAKER
SISTERS
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