PALEO TAKES 5 - OR FEWER
Healthy Eating was Never Easier with These Delicious 3, 4 and 5 Ingredient Recipes
By: Cindy Sexton, Robb Wolf (Foreword by), Mat Lalonde (Contributions by)
October 2014 / Page Street Publishing
$21.99 US; Paperback
Ebook also available.
Sticking with a Paleo diet may seem daunting to many people, especially making the time to cook. Cindy Sexton, the creator of PALEODISH.com, believes cooking Paleo meals and snacks can not only be a breeze to do, but can often be done with 5 ingredients or less, thereby saving lots of time and energy in the kitchen. To that end, Cindy has created PALEO TAKES 5 – OR FEWER [Page Street Publishing, October 2014, $21.99 US], the perfect cookbook for anyone who follows a Paleo Diet, or is simply looking for healthy recipes that are delicious and hassle-free.
“With a less is more mentality, these recipes will allow the true flavors of the ingredients to shine through," says Cindy. “Each dish will leave you feeling accomplished knowing how little it took to create something purely delicious.”
Cindy’s recipes are designed to complement each other, so home cooks can put together an entire meal from mains to accompanying sides. The book is packed with mouthwatering three – to – five ingredient Paleo recipes such as:
Ginger Balsamic Date Glazed Chicken Legs
Chorizo and Kale with Sautéed Onions
Lobster with Tarragon Parsnip Fries
Venison with Juniper Berry and Pomegranate Sauce
Herb Buttered Whole Chicken Stuffed With Sauerkraut
Bacon-Crusted Chicken Strips
Beet and Brussels Sprout Salad
Zucchini Noodles With Sautéed Shrimp
Lemon and Tomato Baked Halibut in Parchment Pouches
* Note - Cooking fats, vinegars and select dried herbs and spices are not included in the ingredient count.
Maintaining the Paleo Diet has never been so easy. PALEO TAKES 5 – OR FEWER makes grocery shopping, meal prep, and cooking quick, simple, healthy, and most importantly: delicious!
My must try recipe is the Pan Fried Basil Pesto Cod. I just saw Cod on sale this week and I am going to pick some and Basil Pesto up to try for sure. We are working on eating a more Paleo diet as we lose weight. This cookbook is very helpful at giving easy recipes that don't take a lot of time. Some of the ingredients won't be something you have on hand, that is why you follow the From the Grocer section to pick them up ahead of time. The book is divided into 3 Ingredients, 4 Ingredients, 5 Ingredients, Dips Dressings and Drizzles.
There is a really informative section in the front of the book that talks about 'real food', nutrient density and the ins and outs of paleo eating. It is very informative and the foods taste great!
Recipe from PALEO TAKES 5 - OR FEWER by Cindy Sexton
Page Street Publishing/October 2014
Beet and Brussels Sprout Salad
Makes 4 servings
I need to preface by saying that this is one spectacular little number. It could easily pose as a main for lunch or act as a superior side dish for a larger spread. The birth of this recipe began one day while strolling the farmers market. After spotting a bushel of Brussels sprouts at a vendor’s booth, and some beautiful heirloom beets at another, I decided to come up with a dish that would combine the two. Ironically, I thought of uniting one of my all-time faves, beets, with something I had (at that point) never EVER tried before, Brussels sprouts. To put this dish over the edge, I knew it would be ideal to cook up some bacon in the oven first and then roast the beets, garlic and Brussels sprouts in the fat afterward. Two words: dynamite decision. After slow roasting, everything caramelizes together to make one huge mound of goodness. It creates an earthy and nutty sauce within itself. Every bite gives you a savory crunch that will appeal to your taste buds and leave you wanting more.
1 lb (454 g) bacon
6 beets, cubed into small pieces
About 24 (individual) Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
4 cloves fresh garlic, quartered
1 tbsp (4 g) dried thyme
1⁄2 tsp sea salt
1⁄4 tsp ground pepper
1⁄2 cup (62 g) pistachios, once cooked, and toasted
Preheat oven to 350°F (176°C).
Arrange slices of bacon on a baking sheet lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
In the meantime, toast pistachios in a small pan over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Use tongs to toss it all together.
If you tolerate dairy, add in some goat cheese.
Nutrient Density Facts:
+ Brussels sprouts are an excellent source of vitamin K and C.
+ Pistachios are an excellent source of copper and vitamin B6. They are also a very good source of iron, manganese, phosphorus, vitamin B1 and B5 as well as a good source of magnesium.
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