Do you read at the breakfast table? NY Times perhaps? Well, I read cookbooks. It’s my favorite type of breakfast reading (and bedtime reading too). Sarah Fragoso’s Everyday Paleo Family Cookbook has been my breakfast reading this week.
Every now and then you stumble on something really wonderful that changes your life for the better. For me, learning that I was gluten intolerant has been a blessing. But at first it seemed like a curse. All I could think about was what I couldn’t eat! And with all of my energy going towards thinking of all of the things I couldn’t eat, for the life of me I couldn’t think of what to cook. Then I met Sarah Fragoso, and started following her Everyday Paleo blog. Sarah gave me what I was searching for – a whole bunch of delicious, easy to make recipes that I wouldn’t have to modify and that my husband and I would still love to eat. I was elated when her first book Everyday Paleo came out. With it’s comprehensive grocery list, 30-day meal plan, and exercise routines it is certainly more than a cookbook. After I started cooking paleo, I realized many of my favorite recipes were either already paleo friendly, like spicy chicken soup or could be easily modified to be gluten-free and still be delicious (hint: you don’t need bread).
I am so excited about Sarah’s latest book, the Everday Paleo Family Cookbook. Once again she’s written much more than a cookbook. It has lots of helpful information and suggestions on how to plan your meals and feed a whole family. This cookbook is for anyone, even those of us who aren’t currently raising kids. You’ll find an explanation of what eating paleo means, helpful food guides, and of course countless delicious recipes that you can make on a budget. Sarah’s love for family and for life in general really comes through in her writing. And Sarah’s genuine desire to help others to live a healthy, happy life is inspiring. Even if you’re not planning on converting 100% to a paleo diet, and even if you don’t have a gluten intolerance, the Everyday Paleo Family Cookbook is a worthwhile addition to your cookbook collection. I love that every recipe has a full page photo and the layout of the ingredient list makes it easy to read and follow.
The first recipe I made from this book was the Slow Chicken Curry, and it was everything I’ve come to love about Everyday Paleo recipes. It was straightforward, contained ingredients I already had in my kitchen, and inspired me to add my own spices and flavor profiles to fit my taste. Most importantly, it was delicious. I served it to guests and before I could even ask what they thought of it, I heard murmurs of “mmmm….oooh…yummmy.” If you want more creative and easy paleo recipe ideas, pick up a copy of Everyday Paleo Family Cookbook. I promise you won’t regret it.
In addition to the tasty recipe below, you’ll get amazingly delicious dairy-free, grain-free recipes with a super clever table of contents complete with thumbnail photo of each recipe. I can’t wait to make the sausage stuffing, coconut shrimp cocktail, and sweet potato chips. Then there is my new favorite, riced cauliflower. I know what you are thinking – what is riced cauliflower and how can it taste good?! It sounds so odd, but it is SO good and it was the perfect accompaniment to the Slow Chicken Curry.
Slow Chicken Curry
From Everyday Paleo Family Cookbook, by Sarah Fragoso
2 Tbs curry powder
1 Tbs paprika
2 tsp sea salt
1 tsp black pepper
2 lbs boneless, skinless chicken thighs*
4 cloves of garlic, minced
1 yellow onion, sliced
3 carrots, chopped into 1 inch pieces
4 celery stalks, chopped into 1 inch pieces
1 c. full-fat canned coconut milk (such as Native Forest brand)
1 c. chicken broth
In a small bowl, mix all of the dry spices together. Place the chicken thighs in a slow cooker and pour the spice mixture over the chicken thighs and toss together until coasted with the spices. Sprinkle the minced garlic and add the onions, carrots, and celery. In a small mixing bowl, whisk together the coconut milk and chicken broth. Pour the coconut milk and chicken broth mixture over the top of the chicken and vegetables and cook on high in the slow cooker for 4 hours or on low for 6-7 hours.
*Note: I used bone-in chicken thighs because that is all I had. I also added 1/2 tsp. of tumeric and 3 short stalks of dried lemongrass. I also reduced the garlic to 1 clove. After it was done cooking, I added a few squeezes of fresh lime juice for some acidity and served it with chopped cilantro. Feel free to modify to your taste. The beauty of the Everyday Paleo recipes is that they are easy to adapt! With your leftover coconut milk, you can make banana chocolate bonbons.