Paleo Coleslaw

Until very recently I hadn’t eaten coleslaw for over two and a half years –whaaat???! I know crazy huh? As part of my ongoing protocol to help manage my health I have returned to the ketogenic diet after well over a year of being low carb; in order to keep me motivated when I made the switch I decided to try some recipes I hadn’t had for some time and my friend asked me if I could have coleslaw. I wasn’t very sure so I did a google search (good old google) to see what the original recipe used. Mayonnaise and sour cream were the only ingredients in it that I would have to tweak, and as I already know how to make mayo (see recipe here) I guessed that the sour cream could probably be swapped with coconut milk. I decided to use red cabbage and red onion as I love them and prefer them to green cabbage/ white onion. I have since made it with green cabbage and white onion and it was just as tasty except the white onion had a stronger flavour.

I have given this a 8 – 16 serving size because it depends on how much you want on your plate. I like to have a big serving with some salad so you can get eight 100g (approx.) servings from this recipe. If that’s just too much and you want less then you could easily half it (50g) and you’ll get sixteen servings from it.

Macros

For 8 servings of approximately 100 grams each the macros are as follows :-

Total Carbs 7.5g
Fiber 1.9g
Net Carbs 5.6g
Protein 1.4g
Fat 7.1g
Kcals 94.3

For 16 smaller servings of approximately 50 grams, the macros are as follows :-
Total Carbs 3.7g
Fiber 0.96g
Net Carbs 2.8g
Protein 0.69g
Fat 3.6g
Kcals 47.2

Print Recipe
Paleo Coleslaw
Creamy coleslaw with red cabbage, red onion and carrots. Tweak the recipe to suit your taste buds by adding in extra mayo, Dijon mustard or lemon juice.
Course Condiments
Prep Time 10
Servings
Ingredients
Course Condiments
Prep Time 10
Servings
Ingredients
Instructions
  1. Wash the carrots and outer leaves of the cabbage then pat dry with some kitchen paper. Peel the onion and chop in half.
  2. Carefully cut the cabbage in half and remove the inner middle part/ the hard root and discard.
  3. Using a sharp knife or a julienne peeler, slice the onion, carrot and cabbage into thin strips and add to a large bowl. Stir to combine.
  4. Tip: If you have a large food tub / container with a lid, you can transfer the vegetables to that, so that when you have made the sauce, you can attach the lid and shake to combine.
  5. In a separate bowl or jug add the mayonnaise, mustard, lemon juice, coconut milk, salt and pepper and stir to combine.
  6. Add the mayonnaise mixture to the vegetables and stir until all everything has combined. (If using a food container/ tub with a lid - you can shake until everything has combined).
  7. Taste and if you want, add extra mayonnaise, mustard, lemon or seasoning to suit.
  8. Keep the mixture in the fridge for up to 5 days.
Recipe Notes

Want an idea of something tasty to serve your coleslaw with? Check out the following recipes:-

Garlic chilli and coriander prawns

Spicy Burgers

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Chocolate Orange Brownie Bars

Chocolate Orange Brownie Bars (5)

I am so excited to be able to share this recipe with you because it took me some tweaking and dedication to get them to what they are, which is delicious and moreish – like a Terry’s chocolate orange in a brownie! Its low carb (yay), ketogenic (yay) and its paleo too (triple yay!). If you didn’t want the filling and topping you could always just make the base and have a low carb brownie. The brownie texture is soft, light and a little spongy. Add some chocolate chips or nuts into the batter for some texture and you will have one awesome brownie – you’re welcome 😉

Macros

I wasn’t able to find the nutrient content for my orange extract (which was natural extract in alcohol) so the macros may be a tad out, but it’ll only be by a microscopic amount.

Making 16 servings/ bars

Total Carbs 9.3g
Fiber 4g
Net Carbs 5.3g
Protein 7g
Fat 29g
Kcals 308

Please Note: For the photographs I used a few squares of 85% dark chocolate melted and drizzled over the top. I haven’t included this in the macros because it’s just for show and doesn’t actually add anything to the overall taste. If you wanted to add this into your recipe, just remember to adjust the macros!

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Print Recipe
Chocolate Orange Brownie Bars
A soft chocolate brownie base with a creamy orange filling and smooth chocolate topping, perfect as a treat with a cup of tea of coffee.
Course Sweets
Prep Time 15
Cook Time 25 min
Passive Time 1 hour
Servings
Bars
Ingredients
Brownie Base
Creamy Orange Filling
Smooth Chocolate Topping
Course Sweets
Prep Time 15
Cook Time 25 min
Passive Time 1 hour
Servings
Bars
Ingredients
Brownie Base
Creamy Orange Filling
Smooth Chocolate Topping
Instructions
Making the Brownie Base
  1. Preheat the oven to 150' (300'F) and line an oven proof dish with grease proof paper (or use a large silicon baking tray).
  2. Chop the dark chocolate bar into very small pieces and add to a saucepan. Add in the coconut oil and on a very (very) low heat, gently warm until it starts to melt. Turn off the heat and keep stirring until all of the chocolate has melted.
  3. In a bowl combine the almond flour, cacao powder, erythritol, bicarbonate of soda (baking soda) and cream of tartar and stir to combine.
  4. Pour the melted chocolate into the almond flour mix and stir to combine. Add in the eggs, vanilla, liquid stevia and whisk until combined.
  5. If the mixture starts to thicken up, add the 1/4 cup of water and stir thoroughly. You can leave it out but the mixture usually thickens up as the dry ingredients absorb the liquid.
  6. Place in the oven for 25 minutes. As soon as its done remove and transfer to a cooling rack. As soon as it has cooled a little, place in the freezer for about 15 - 20 minutes.
Making the Filling
  1. First you will need to melt the creamed coconut. The easiest way to do this is either place the unopened bag into a saucepan of boiled water and allow to simmer on very low until the coconut has melted / becomes liquid. Turn off the heat once it has melted and carefully using tongs, remove the bag from the pan and place on the side to cool for a few minutes.
  2. Place the rest of the filling ingredients into a blender bowl (don't attach it to to blender yet!). Using an oven glove to handle, cut the corner of the creamed coconut bag and measure the creamed coconut into the blender bowl/ attachment with the rest of the ingredients.
  3. Blitz the coconut/ filling mixture until its all combined and creamy. Depending on your blender (I used a thermomix), you may need to scrape down the sides a few times and blitz for a little longer.
  4. Once smooth and paste like, its ready to spread on to the brownie base. Ensure the base is cool before spooning the filling mixture on top as a hot base will make it melt and may make the base soggy (yuck!).
  5. Using a spoon or spatula, spread the mixture onto the base of the brownie, getting as close to the edges as possible.
  6. When completed, place the brownie back into the freezer for about 15 minutes to allow the filling to harden.
Making the Topping
  1. Chop the dark chocolate in to very small pieces and add to a bowl with the coconut oil.
  2. In a pan, gently heat the coconut milk until it starts to bubble. Take off the heat and pour over the chocolate and coconut oil and stir to combine.
  3. Using a spoon or spatula spread the mixture carefully over the orange topping. Tip; Place a large table spoon of mixture near each corner of the base and then spoon the rest into the middle and gently spread the mixture outwards. Try to get as close to the edges as possible.
  4. Once completed, place the brownie back into the freezer for about 20 minutes to harden. After 20 minutes take out of the freezer and cut into bars then return to chill for a further 10-15 minutes. (Its easier to cut while its still partly soft).
  5. Once the chocolate has set on the top, its ready to enjoy. To store, transfer to a air tight container and keep in the refrigerator for up to 5 days.
Recipe Notes

If you wanted to play about with the flavours you could always make the filling mint by using mint extract and fresh mint leaves. Personally I don't like the taste of fresh mint leaves in sweet dishes so I would use mint extract and a few leaves of spinach just to give a bit of green colour (about 3-4 leaves).

Or you could leave out the orange all together have them as chocolate coconut brownie bars. If you wanted to enhance the flavour you could use natural coconut extract.

Other flavours to try would be raspberry (swap the orange juice for a handful of fresh berries and natural extract), vanilla (leave out the orange and use 1 tbsp of vanilla), or chocolate (leave out the orange and add 2 TBSP of cacao powder and a few extra drops of stevia).

Crunchy Peanut Butter Protein Bars

 

peanut butter protein bars (17)

Ok, so I have to start by pointing out that yes this recipe contains peanut butter and peanuts are not paleo. Doh! The only reason I used peanut butter for this recipe was because the bars were for Mr Noodlechips and he’s not 100% Paleo. But the good thing is, you don’t have to use peanut butter you can use any kind of nut butter, however ideally you want to use the crunchy kind as it will give a nice crunchy texture. If you wanted to take it one step further and make these bars nut free then you can use tahini and seeds in place of the nut butter and nuts. Secondly this recipe uses tigernut flour which can sometimes be difficult to get hold of but its super easy to make your own; What’s more (see below), homemade is waaaaay less in carbs and no waste as you can make milk with the nuts at the same time – whoop!

If you want to make these bars with homemade tigernut flour you will need to check out Martina’s post here on tigernut milk as the left over pulp is dried out then blended to make flour. Alternatively you can use ready made tigernut flour (but it’ll be much higher in carbs) or failing that use almond flour or any other kind of nut flour – this recipe really is that versatile.

Also I should point out that tigernuts (also know as ‘Chuffa nuts’) are NOT actually nuts. Nope they are actually a vegetable, a tuber (like a potato) so they are a good thing to have on hand for nut free paleo baking. They are grain free, gluten free and dairy free, are naturally high in resistant starch and are pre-biotic. If that’s not enough to convince you then I should add that they are anti- inflammatory are high in vitamin E (so good for the skin) and gut friendly (yay!). For those wanting to buy tigernuts there are two kinds – peeled and unpeeled. I used unpeeled but it really doesn’t make much difference.

Places to buy
I purchased my tigernuts from a little farm shop but they are branded as ‘Goodness Foods’so I have included the link for the company here. Other places to buy are The Tigernut Company which I would recommend as they are gluten free (their factory doesn’t handle any gluten ingredients) and they also sell tigernut milk and flour. There is also the Ludlow Nut Company but they also sell grains, cereals and nuts so it might not be the best choice for celiacs or those super sensitive to gluten.

Notes
I have tagged this recipe as ‘nut free’ as it can easily be made using seeds/ seed butter – simply swap the nut butter etc, for the same amount of tahini/ seed butter and if you cant find tigernut flour use seeds ground down into a flour. For the egg white powder, I used Bulk Powders UK but you could swap for any kind of protein powder, just make sure it doesn’t have any added sugars or nasties! I should also point out that they can be made vegan too, just sub the egg white powder for a vegan friendly protein powder like hemp or pea.

Macros
Finally I am including the macros for the bars made with peanut butter, almond butter and (nut free) tahini; All are based on making 8 bars.

Almond butter, tigernut flour and flaked almonds
Total Carbs 9.5g
Fiber 4.6g
Net Carbs 5g
Protein 15.1g
Fat 17.8g
Kcals 255

Peanut butter (chunky unsweetened), tigernut flour and flaked almonds
Total Carbs 9.4g
Fiber 3.7g
Net Carbs 5.7g
Protein 16g
Fat 18g
Kcals 246

Nut Free – Tahini, tigernut flour and sunflower seeds
Total Carbs 9.9g
Fiber 4g
Net Carbs 5.8g
Protein 18.1g
Fat 13.1g
Kcals 245

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Print Recipe
Crunchy Peanut Butter Protein Bars
These peanut butter protein bars are so versatile they can be tweaked to suit your diet or particular food intolerance's. They are perfect for a post work out snack or as breakfast in the morning. They are moist, chewy, super filling and the nuts (seeds) give it a great texture.
Course Breakfast
Prep Time 15 Min
Passive Time 1 hour
Servings
Ingredients
Course Breakfast
Prep Time 15 Min
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. In a bowl weigh out the dry ingredients except for the flaked nuts (or seeds if nut free) e.g. The tigernut flour, coconut flour, egg white powder, cacao powder and powdered erythritol. Mix until they are all combined.
  2. In a second bowl melt the coconut oil (either in a bowl over a saucepan of hot water or in the microwave), add the peanut butter, coconut milk, liquid stevia and stir to combine.
  3. Add the bowl of mixed dry ingredients into the liquid mix then sprinkle the flaked almonds (or seeds) on top and stir to combine. This make take some elbow grease as the mixture will become stiff and dough like.
  4. Once fully combined press the mixture into a (parchment) lined baking tray or a silicon tray (I used a silicon tray).
  5. Place in the freezer for about 30 minutes or the fridge for 1 hour to harden.
  6. Once stiff, cut the block into 8 equal bars (or more if you wish - just remember the macros will be less). Transfer to a airtight container and keep in the fridge for up to 7 days - Enjoy!

Cherry, Coconut & Cacao Energy Balls

Since I bought two energy ball/bite cookbooks** there have been a few batches of fruit and nut based delights whipped up in my kitchen. As Mr Noodlechips works his way through identifying his possible intolerance’s he’s stopped eating his usual breakfast of peanut butter on toast (he’s only 80% Paleo) and has switched to eating the energy bites instead. As a result we have played about with the flavours quite a bit and its pretty easy to interchange all of the dried fruits and nuts and come up with something tasty. However for those of you who are low carb or ketogenic you will know that dried fruit (which is the key ingredient in many of the energy bite/balls recipes) is a big no-no as they can knock up a hefty bill in the carbs department, therefore subbing becomes a lot more difficult. I’ve been low carb long enough to not miss dried fruit but it can be nice to have a variety of options when you want a little snack or treat. With this in mind I managed to come up with a recipe for energy balls that are low carb/ ketogenic but without using dried fruit.

They were pretty tasty and they can be adapted to incorporate other nuts and low carb fruits but personally I would probably prefer to eat a Bounty Bar Bites.

I’ve decided to share the recipes here anyway as some people prefer a little fruit over a chocolate treat. For those of you who are not low carb or ketogenic check out my Apricot Delight Energy Balls.

** To find out more about the Energy Bites Cookbook take a look at Energy Bites Cookbook Review.

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Print Recipe
Cherry , Coconut & Cacao Energy Balls
These energy balls are so versatile you can use
Course Sweets
Prep Time 10
Cook Time 10
Passive Time 30
Servings
Ingredients
Coating
Course Sweets
Prep Time 10
Cook Time 10
Passive Time 30
Servings
Ingredients
Coating
Instructions
  1. Place all of the ingredients (except the coating) into a blender and blitz until it's incorporated and mushy.
  2. Take small amounts of the mixture (about 1 TBSP) and roll into balls
  3. If using desiccated coconut to coat, put the coconut into a small bowl and roll each ball of mixture in it, until its got a fine coating of coconut.
  4. Place completed balls on to a plate and place in the freezer for 20 minutes or into the fridge for 30-40 minutes (until they firm up).
  5. If your using chocolate to coat the balls, place completed balls onto a plate and place in the freezer or fridge until you have melted the chocolate.
  6. You can melt the chocolate in a small bowl over a saucepan of boiling water or in the microwave. If going for the microwave option - keep an eye on it, so that it doesn't burn.
  7. Once the chocolate has melted take the balls from the fridge/ freezer and carefully (I used two cocktail sticks) roll the balls to coat them in chocolate. Place the coated balls back on the plate and once all are coated return to the fridge or freezer to chill.
  8. Once the chocolate has set and the balls have firmed up a bit, they are ready to eat. They will keep in the fridge for 3-4 days.
  9. Enjoy!!!
Recipe Notes

Macros

Based on 7 balls, the macros are as follows;

With desiccated coconut coating :-
Total Carbs 4.7g
Fiber 2.4g
Net Carbs 2.3g
Protein 3.4
Fat 6.5g
Kcals 92

With Chocolate coating :-
Total Carbs 5.5g
Fiber 2.3g
Net Carbs 3.2
Protein 3.4g
Fat 8.7g
Kcals 110

Clean Eating with a Dirty Mind Cookbook Review

Clean Eating with a Dirty Mind by Vanessa Barajas
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When I first got my copy of clean eating with a dirty mind I was super excited as I had seen so many people Instagramming their selfies (while smugly clutching a copy) and saying how awesome it was. And they were not wrong, this book is pretty fancy pants and it leaves no heavenly dessert stone unturned.

The book is a whopping 432 pages and broken down into two parts, the first part being ‘The essentials’ where it tells you everything you want to know about the whys and how’s of Paleo. It discusses what the paleo diet is (including ‘what to avoid’), a list of appliances and how necessary they are, a list of paleofied ingredients such as flours, sweeteners and fats and plenty of tips for measuring and troubleshooting, which is particularly handy as it can give you an insight into why your muffin’s have sunk, why your sponge has a soggy bottom or why your sauce has separated.

What I didn’t expect was this book to have a range of savoury dishes! In the ‘meal ticket’ section savoury recipes include biscuits and Cajun sausage gravy, pesto reloaded, French onion and bacon tart, bacon cheeseburger stuffed potatoes, chipotle coleslaw, duck fat fries and pizza soup! It was a pleasant surprise as I had shamelessly assumed that it was purely deserts.

Other recipe sections include bake my day, confections of a dirty mind, easy as pie, let them eat cake, that the way the cookie crumbles, what’s the scoop and whisky business. All of the recipes from ‘bake my day’ on wards are deserts ranging from pies, cakes, bars and cookies to glaze and fillings. There really is a lot to choose from if you’re looking to impress!

“Bake my day” includes recipes such as S’mores bars, sour cherry crumble bars, billionaire bars, brownie crumb donuts, pumpkin bread and chocolate chip cookie bottom.

“Confections of a dirty mind” include white chocolate, almond butter cups, salted caramel cups, cookie dough fudge, chocolate covered toffee, brown sugar bacon and caramel crème brulee.

“Easy as pie is” – as you may have guessed – the sweet ‘pie’ section with old-fashioned flaky pie crust, graham cracker crust, pumpkin pie, S’mores pie, blueberry lemon tarts and strawberry meringue tartlets.

“Let them eat cake” is the cake section where you can really get to grips with paleo ingredients and make some fabulous show stoppers. Recipes include classic yellow cake, blackberry elder-flower cake, death by chocolate cake, S’mores cupcakes, key lime cheesecake cups, “Reese’s” cheesecake and spooky Halloween cake.

“That’s the way the cookie crumbles” is (yes, you guessed it!) the section on cookies with recipes including chocolate fudge cookies, shortbread cookies, paleo moon-pies, soft batch chocolate chip cookies, French macarons and soft and chewy gingerbread cookies.
“What’s the scoop” is the frozen section for ice creams, pops and bars and recipes include the best chocolate ice cream, cookie dough sandwiches, almond butter and jelly ice cream sandwiches, sea salt and honey ice cream, banana bites, coffee ice cream, peach sorbet and pumpkin ice cream.

The final recipe section “whisky business” is based around fillings, glazes, frosting and creamy stuff! It includes maple sugar, ganache three ways, chocolate shell coating, sour cherry compote, lemon curd, chocolate butter cream, elder-flower mascarpone and goat cheese frosting and lemon glaze.

Now without sounding like I’m down on this book (I’m not, it really is a work of art) I do have a bit of a mixed review on it. This is partly because of its layout and partly down to its ingredients, but I’ll try to explain as much as possible so that you can decide whether this book is for you.

What I Liked
The advantages to this book are that it is jam-packed with tips, hints, subs and extra ideas to make many of the recipes even more super awesome. There are little info-graphics to show if a recipe is nut free, dairy free (we’ll come to that below), or egg free which I thought was pretty handy. As paleo ingredients don’t act the same as grain/ non paleo ingredients you have to be mindful of that when mixing, cooking and allowing to cool, therefore the troubleshooting section is a bit of a god send as it can explain what it is you might be doing wrong! I also like that although it might be complicated to a paleo newbie, this book takes things to the next level and will give you a whole range of ultimate show stoppers. This is probably the best-selling point for this book, because many paleo dieters have made the change to this way of eating as a lifestyle choice (not just for a few weeks or months to lose weight!). So this book takes desserts to the gold standard of baking, and is like a big fat middle finger to those who ask if paleo food is ‘boring’ or comes out with that annoying question every Paleo eater gets fed up of being asked… “don’t you miss …” (fill in the blank!).

Any Downsides?
I was particularly surprised that there are a number of recipes in this book made using dairy because I had assumed they would be dairy free; ingredients include butter, cheese, mascarpone and ghee – which isn’t technically dairy but is still to be avoided by those who are super sensitive to dairy products. That said, many paleo people do still consume dairy and I don’t want that to put you off as these recipes do have ‘sub notes’ and everything you need to know to adapt the recipe for dairy free, but you need to pay attention to changes in weight or volume when subbing. The only real downfall (which is what I found personally) was that a LOT of the recipes are made up using a number of other recipes in the book. For example the sweet brownie sundae with brown sugar bacon crumbles is made up of 4 different recipes , most with 4-5 ingredients which you have to make beforehand before you’re able to start making the initial recipe. It does note in the ingredients section which page to refer to (for e.g. Better than brownie box batter page 110) but It could get very confusing as it means a lot of too-ing and fro-ing. Now don’t me wrong, the recipes really do look and sound amazing but for some of the more fancy pants ones, you need to be prepared to do some prep work and take your time.

Another thing to consider with this book is the type of paleo diet you are following, It’s not AIP, I quite sugar, Low carb, Ketogenic or FODMAP friendly as many of the recipes contain quite a lot of sweetness (either from coconut sugar, maple sugar or dried fruits), however that’s not the fault of the book – but it is worth noting if you are following any of these diets.

Overall Rating
If you are ‘just’ paleo (not low carb, AIP or FODMAP) one of the great things about this book is that there are so many awesome recipes, many that are (dare I say) better than the original non-paleo versions. There are some real show stoppers that would be great to make on special occasions and you certainly wouldn’t feel like you’re missing out on anything (as many non-paleo people seem to think!!). If you are prone to falling off the wagon or often crave non-paleo sweets and treats, then get this book because it will stop that from happening!

I have only actually tried one of the recipes (flour-less Almond Butter Cookies) from this book as many of them are very carby and I have to manage my carbs levels (I didn’t realize when I purchased it – doh!). The recipe turned out really well and they were chewy and soft and I really enjoyed them; I am planning on making one of the more special cakes for my husband’s birthday, so keep an eye on my Instagram as I will no doubt be uploading photos once I have picked and made something! Considering I’ve only tried one recipe from this book and I am limited (as I am Ketogenic) I’m not disappointed because I know that when I want an extra special treat I can look to this book and find something.

Rating wise I was torn between a three or four out of 5 because its photos are amazing, the tips and handy hints are really helpful and the recipes really look fantastic, but the downside is that many of the recipes are made up of other recipes, which could end in confusion! However I think I will settle on a four because I really do think this is a great book mostly because it really highlights the awesome things you can make on the Paleo diet. I would say that newbie paleo people should probably approach this book with caution, as it takes time adapting to the paleo diet on its own without introducing complicated recipes. For those who are already very comfortable and confident with the paleo diet and cooking this way, and for those who are not limited to the ingredients they can use – I would say to go for it, you will be spoilt for choice.

You can purchase Clean Eating with a Dirty Mind from Amazon – Its £20.66 (June 2016)

Other Cookbook Reviews

For more cookbook reviews take a look at the following posts….

Family Food – Chef Pete Evans
Ketodiet Cookbook Review – Martina Slajerova
Everyday Paleo Thai Cuisine – Sarah Fragoso

**The above review is my own personal opinion and I purchased the book myslef**

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Everyday Paleo Thai Cuisine Cookbook Review

Everyday Paleo Thai Cuisine by Sarah Fragoso

 

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When this book was first recommended to me, I had never heard of Sarah so I wasn’t really sure what to expect. I had a look through the comments and feedback on Amazon and can say that I was really impressed with what people had to say. I’ve always loved food with spice and flavour so finding a cookbook that combined Thai and paleo sounded pretty awesome!

The book is made up of 288 pages and is broken down into two main sections. The first one is about the ingredients, the tools and then the recipes, whereas the second section is about Thailand, Sarah’s visit there and what to expect from the culture, which is an added bonus if you were planning on visiting there.

The main body of the book is broken down into the following sections; Introduction, Thai kitchen essentials (The ingredients and tools of Thai cuisine), Essential condiments and curry pastes, appetizers and salads, fried rice noodles and dishes, curries and soups, stir fry and seafood and desserts. The section after all the recipes is where Sarah discusses her visit to Thailand and is broken down into the following; Meet the team, planning our trip to Thailand, Thai culture and what to know before you go, the adventure begins, Bangkok, Chiang Mai, Khao Lak, the gulf of Thailand, back to Bangkok and returning home. The last few page of the book includes two recipe indexes, one where the recipes are broken down by food type (e.g. essentials, condiment’s and curry pastes, curries and soups and desserts) but are shown in photographs of the main dish, whereas the other index is the usual written A to Z of recipes.

The Thai kitchen essentials section gives a brief bit of background to Thai food then discussed in great detail the types of fresh herbs and vegetables commonly used in Thai cooking. This is particularly helpful as it gives you an idea of what each ingredient brings to a dish (e.g. spice, warmth or sweetness etc). It also lists substitutions for some of the ingredients (and which ones are sadly not worth subbing and why). It also lists the best places to find some of the ingredients e.g. amazon or the direct company website which I found particularly helpful as I was able to compare them to brands that I was able to easily source in the UK. It also discusses the merits for purchasing certain ingredients ethically such as palm sugar and palm oil. It also gives an insight into the tools and gadgets that you’ll likely need, giving an understanding of them and what kinds of recipes you’ll need them for.

There is a section within the ‘Thai kitchen essentials’ that discusses rice and noodles, which although aren’t paleo, it explains the traditional Thai versions and how they can be incorporated into a Paleo diet (however it does point out that they are best avoided if you are autoimmune). At the beginning of the book there are two ‘recipes’ that give you some great tips for cooking rice, but don’t worry – if you aren’t able to eat rice there is a section later in the book called fried rice, noodles and egg dishes. All the recipes are easily made with rice or cauli-rice (for those who don’t tolerate rice) and are simple to follow.

The condiments and curry paste section of this book is really handy because it gives you all the basics you can make for most Thai dishes – everything from coconut milk to sweet chilli sauce. It’s really helpful because you can easily make these and store them in your fridge for future use (not just in Thai dishes but to add some flavour to other foods). It also gives you the recipes for green, red and yellow Thai curry paste, so if you were unable to purchase some ready-made you could always buy the ingredients and make it yourself (storing any leftover mixture either in the fridge or the freezer). Recipes include Jasmine and sticky rice, garlic infused vinegar, beef marinade, oyster sauce, dried chili dipping sauce, cucumber relish and sweet chilli sauce.

The Appetizers and Salads section include a wide range of dishes that can be made as sides or starters, and they include spring rolls, garlic fried prawns, grilled pork or chicken, papaya salad, Pomelo salad, Thai seafood or ground meat salad, spicy snow mushroom salad and green mango salad.

The fried rice, noodles and egg dishes section is really great because it gives both rice and noodle options as well as substitutions if you are avoiding these items. For example the Thai fried rice recipe includes the recipe and ingredients list for how to make it with rice and with cauli-rice. The stir fried rice noodles recipe does the same – it tells you how to make the recipe using rice noodles and a substitute (in this case it uses green or napa cabbage).

If you thought that you couldn’t get any tastier then you’re in for a surprise as there is also a curries and soups section which is separate from the main dishes and includes red, yellow and green curry, Massaman curry, duck curry with fresh fruit, Panaeng curry, spicy northern curry, southern sour curry, sweet and sour chicken and coconut soup, creamy hot and sour prawn soup and sour and spicy prawn with Lemongrass soup!

The next section includes stir-fry and seafood recipes and are relatively quick and easy to prepare. They include sweet basil leaf stir-fry, crab and yellow curry stir-fry, stir-fried pork with curry, shrimp stir-fry with curry, sir-fired Pak Miang, stir-fried mix vegetables, deep-fried fish with Chu Chee curry sauce, deep-fried fish cakes and fish with Tri-flavoured sauce.

Finally we have the desert section of this book, which is the smallest section with just 5 recipes; Fried banana, coconut pancakes, bananas in coconut milk, mango sticky rice and pumpkin recipe however, for me I found this a bonus as I had assumed that it was just meals.

What I Like
Most of the recipes in this book are meals (savoury) which I really like because it means there are plenty of ideas for weekly meals. It’s a great book for those who love takeout food, as it’s something that can be missed when you go paleo (Paleo takeaways sadly just don’t exist!). Once you try any of these recipes you’ll become addicted to trying a new one each weekend. There really is something for everyone, from really fragrant and spicy (creamy hot and sour soup) to mild and simple (Deep fried fish with Thai herbs – which is really delicious!). I have tried the red, green and yellow Thai curry; the deep-fried fish with Thai herbs and the Cashew nut stir fry. All were delicious and have become favourites in our household. One of the best bits about these meals is that they freeze really well, I’ve made the Red/ yellow and Green curries (with a variety of meats from chicken to venison) and they all froze fabulously! This is really important in my household as it means on the days when I struggle with my health (which is most days) but want something to eat while the hubby is at work – I can just bung a portion in the microwave and eat it once it’s cooked through.

Any Down sides?
So, what are the cons with this book? The main and only real gripe I have with this book is the use of ingredients, which isn’t really the books fault. Any Thai cookbook will call for these ingredients – the difficulty is that some of them are more difficult to find if you want them to be paleo friendly. For example many fish sauces, tamarind pastes or curry pastes all have added nasties sugar or are heavily processed and the ones that are suitable (e.g. the red boat fish sauce) are REALLY pricey or just really hard to find! (I almost fainted when I saw how expensive the red boat fish sauce was!) So if you want to try any of these dishes it can take a bit of prep initially before you’re able to get cooking.

However, that said there ARE ways around this, which I discovered when I started to source the various ingredients. Where you live can help or hinder your ability to source the ingredients, for example if you live somewhere where there are an abundance of Asian or Indian shops, chances are you’ll be able to find most of the fresh ingredients that you need (coriander, Lemongrass, chillies), so I would highly recommend you go check these places out. It’s more likely to be the things like the shrimp paste, coconut aminos (used in place of soy sauce), fish sauce and curry pastes that can be difficult to find (nasties free that is!). I sourced all of the brands recommended in Sarah book (through the internet) and checked out their ingredients – then I looked on Ocado (a UK-based online shop) and found that there were a lot of (other brands) available that had the same ingredients that were also paleo friendly. I also checked out the options on good old Amazon because whenever you search an item on there, they’ll always show other brands or similar items. For the UK I would say that Thai Taste is a great brand and is quite easy to find, not to mention decently priced. I used their green, yellow and red massam curry paste and their shrimp paste (they also do a coconut milk too). I also found that online food shops have a better range of fresh ingredients (especially Ocado and Tesco) so it can sometimes be easier to do a food shop online rather than going into the store, as the store can sometimes be out of stock and it then feels like a wasted journey.

A small tip once you manage to find the ingredients you need, to help make it last longer is to freeze it – I bought some (snack sized) food bags and put tablespoons of tamarind past into each one then froze them (remember to write down what it is and the date you froze it). That way if you don’t use up the entire packet once you’ve opened it, it will stay fresh for longer. You can also freeze fresh lemongrass, chilies, shrimp paste, coconut aminos and fish sauce. You can use ice-cube moulds to freeze liquid in – once frozen, pop them out into a freezer bag and keep frozen. With these tips in mind, it means that storing and having the right ingredients to hand is much easier.

Overall Review
Overall I would say that this book is well worth 4 out of 5! The reason for this is because it’s full of meal ideas that are exciting, flavorsome and most of them are really simple to make. I would have given it a whole 5 but I am aware that it could be difficult to source some of the ingredients which may put people off. This would mean you would need to make some of the pastes yourself which involves a lot of prep and that’s before you have even started thinking about cooking the dish! Another factor is specialty diets, those who are low carb, FODMAP or AIP would probably struggle with this book at most recipes use a number of spices, seeds, egg and other ingredients that these diets aim to cut out. However, that is by no means a fault of the book – it’s just one of those things that I thought needs mentioning. For those who are able to eat these foods or don’t follow a special type of paleo diet I would highly recommend buying it. It’s the perfect way to keep meals exciting, ideal for weekends especially for replacing take-away meals and even perfect for entertaining as many of the dishes can be prepared partly in advance.

You can purchase Everyday Paleo Thai Cuisine from Amazon for £22.99 (June 2016)

Other Cookbook Reviews

For other cookbook reviews take a look at the following posts…

Chef Pete Evans
The Ketodiet Cookbook
Clean Eating with a Dirty Mind

** The review above is my own personal opinion and I purchased the book myself **

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Bounty Bar Bites

Hello – can you believe that we are in spring already!! Whhaattt???? Where did that time go?!!! … I’ve been fairly quiet for quite some time now because sadly my health has been pretty bad. I rely heavily on my husband to help me, so being able to try a recipe and then write about it requires his help every step of the way, but I have just been too tired to do anything – even with assistance! Heyho, it’s the nature of the illness, I am just glad that I had a ‘good’ weekend and was able to make something yummy.

I know that if you search the internet for homemade Bounty bars or ‘Paradise bars’ you will find hundreds of recipes, so what makes mine so great? – because I made them!! haha, ok that’s pretty lame and I don’t have a reason but I thought I would share it anyway because they are just so easy to make and they are paleo.

If you take a look at my Facebook or Instagram page you will see that I made a little video with the recipe on – its slightly different from the one listed below as I made another batch and tweaked it slightly which made them taste even better – whoop!

The hardest decision you’ll need to make when making these is how you want them to look. You can roll them into balls, squash the mixture into mini silicon muffin cups, shape them into bars (like the originals) or squash the whole mixture into a baking tin and cut into bar shapes once they have cooled – it’s really up to you!

I also have to add that they are really versatile so you can add in extra ingredients if you wanted to. My husband really likes any treats with nuts in so after making a batch of bounty bar coconut bites we made a second batch but instead of using coconut we used toasted flaked almonds, chopped pecan nuts and a few raisins. The rest of the ingredients stayed the same (creamed coconut, sweetener, coconut milk and chocolate coating) and they were delicious.

Also for those of you who are low carb or follow a ketogenic diet here are the macros per bite:
Total Carbs 4.3g
Fiber 2.4g
Net Carbs 1.9g
Protein 2g
Fat 9.3g
Energy (Calories) 105g

Paleo and Ketogenic Bounty Bars
Paleo and Ketogenic Bounty Bars

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Print Recipe
Bounty Bar Bites
If you love Bounty Bars (A.k.a Paradise Bars) then you will love these. They are rich and coco-nutty with a dark chocolate coating. If you wanted to tweak them and use milk chocolate (either a dairy free version or using dairy) you can! The only down side is they are so moreish that you'll find yourself scoffing them as soon as they are set!
Course Sweets
Prep Time 20 min
Cook Time 10 min
Passive Time 1 hour
Servings
Bites
Ingredients
Course Sweets
Prep Time 20 min
Cook Time 10 min
Passive Time 1 hour
Servings
Bites
Ingredients
Instructions
Making the Coconut Balls
  1. In a saucepan add some water and place in the unopened bag of creamed coconut and turn on the heat. As the water boils it will melt the creamed coconut in the bag; keep an eye on it to make sure the bag doesn't burst (once the water is bubbling you can turn the heat down to low). After 5 - 10 minutes the coconut should be melted. Using some tongs take the bag out of the pan and turn of the heat.
  2. Place a bowl over some scales. Cut open the edge of the creamed coconut bag and slowly pour into the bowl and weigh out 80 grams of creamed coconut. (Place the bag aside in a cup or mug so that as it cools it doesn't dribble everywhere on to the surfaces).
  3. In the bowl with the creamed coconut add in the desiccated coconut, sweetener, vanilla, coconut milk, stevia and stir with a wooden spoon until fully combined.
  4. If you want to make the bites into balls or make small bars you will need to place a baking tray on the side next to the bowl and line with some baking paper or some foil (with the dull side facing up). If you are using silicon muffin cups you will just need a tray to place them on. If you are making one large block that you want to cut into bars then you will need a tray (a bread tin would work) or a baking dish. Line it with grease proof paper or foil.
  5. Either with clean hands or wearing rubber gloves, scoop out approximately 1 tbsp of mixture and roll into a ball then place onto the baking sheet. For bar shapes (like the originals) use 2 tbsp of mixture and roll into log shapes. If using silicon muffin cups, press 1 tbsp of mixture into the bottom of a mold and place on to a tray. If you are making on big block that you want to cut into bars you just need to press all of the mixture into the (lined) dish you are using. You can have the bars as thick or thin as you like, just remember if you are using a small tin/ dish the bars will be thicker and might take a longer time to chill.
  6. When all of the mixture has been used place the baking tray/ dish into the freezer for 15 minutes.
Coating with Chocolate
  1. You will need to make a bain marie to melt the chocolate. To do this you need a bowl that will fit over a saucepan. Fill the saucepan halfway with water and then place the bowl on top. The bowl shouldn't touch the water. Turn the heat on and as the water boils, the steam will heat the bowl (be careful not to touch as it will be hot). Break the chocolate up and add into the bowl and allow 5 minutes or so for the chocolate to fully melt. Once the chocolate has melted you can turn off the heat.
  2. Take the coconut balls (or bars etc) out of the freezer and place on a clear / hard surface. Carefully pick up the tray/ dish and holding firmly each side, (not too hard) bash the tray/ dish down onto the surface. This will help to free the coconut from the tray as it can sometimes stick! If you used the baking dish method you will need to place your block of coconut on to a chopping board and cut it up into bar shapes before moving on to the next step.
  3. Take the bowl of melted chocolate and place it on a heat proof mat or a towel. Next to it place the tray/ dish of coconut bites. Using two tooth picks or some tongs, carefully dip the coconut bites into the chocolate and move it about to make sure it gets evenly coated. Allow the excess chocolate to drip off before transferring to the baking sheet. Continue doing this until all the coconut bites are coated.
  4. Place the coated bites back into the freezer to harden for 15 minutes. Once they have hardened you can transfer them to a container and keep in the fridge for 3-4 days. If they have stuck to the baking sheet/ tray etc then repeat step 2 (bashing gently to release the bites) They will keep at room temperature if the weather is not too warm. In summer it would be best to keep in the fridge.
  5. Eat on their own or with a lovely cuppa tea or coffee! Enjoy!

The Ketodiet Cookbook Review

The Ketodiet Cookbook
So let’s get straight into things and talk about the fabulous opportunity I’ve had to be able to review a copy of Martina Slajerovas Ketogenic Cookbook (The KetoDiet Cookbook). Now for those who may be new to me, I started on a paleo diet back in October 2013 after my private specialist doctor recommended I change my diet in order to help manage my symptoms of Chronic Fatigue Syndrome (CFS) / Myalgic Encephalopathy (ME) (for more details see here). Later on in my journey I was also advised to follow a Ketogenic diet (see details here), which I did religiously for 9 months. Sadly the diet didn’t suit me and I had to make the tough decision to stop. However I do remain on a low carb – high fat diet and many of the recipes and foods I eat are taken from ketogenic websites. I am a big fan of Martina’s and have followed her work since May 2014.

Background
For those who might not have yet come across Martina’s work (Oh dear – have you been living under a rock!!!) I’ll give you a brief background. Martina has a blog called the KetoDietApp as well as an android and Apple App which helps you to track your health, log your daily foods and recipes as well as the option to purchase recipe bundles through the app. Not only does Martina have literally hundreds of recipes she has just launched this cookbook. So Martina is by no means a newbie to the ketogenic diet and has been developing and writing recipes for her blog from as early as 2012. I will be reviewing the KetoDiet app at a later date and have in the past referred to her blog as it’s very useful; not only is it jam-packed full of recipes but it includes the science and facts behind the ketogenic diet, the how’s, what’s, whys and anything else you might want to know. When I found out about Martina’s book I was super excited. In order to give a detailed review I will start with a breakdown of the book and what to expect.

With 240 pages, this book has everything from easy to make snacks to tasty flavoursome meals. It starts off by giving a brief but clear introduction into the ketogenic diet, how it works, what the key components are, a breakdown of the types of foods to eat as well as those to avoid which is super helpful when you are starting out. It’s then broke down into the following chapters; Homemade basics, breakfast, savoury snacks, healthy lunch ideas, satisfying soups and salads, main meals, sides, drinks and desserts then to finish off the index and about the author.

So what can you expect from this book? I can honestly say that you won’t be disappointed; there are plenty of recipes that you are likely to make. I find that with some cook books you’ll only have a small handful of recipes that appeal to you and the rest get bypassed. Not with this book, for starters the ‘Basics’ section alone is packed full of the everyday things that you might have thought you would have to do without! Whether you are one of those people who couldn’t bear to give up your sandwiches and wraps or are a saucy person and like to have dressings and condiments with foods there will be something here that will satisfy you. To give you an idea, recipes in the basics section include breads and wraps, condiments such as ketchup and mayonnaise, bone broth which is useful to adding flavour to foods, cauli rice and spreads such as jam and nut butter.

The breakfast selection is also great as it has a wide variety of options (hot/ cold), including Keto Eggs Benedict, Eastern European Hash, Breakfast Frittata, Vanilla Protein Waffles, Chocolate and Orange Spiced Granola, Sweet Cinnamon Rolls and Hot Keto Porridge. I particularly like that there are options that can be made and kept for a few days so that you can have something for those days you are on the go.

The chapter I love the most has to be the main meals section because there are so many really great recipes. I am a big fan of eating food that’s full of flavour and I like any recipe where spices are used – and I don’t mean in the sense of being spicy hot; I mean having a good taste and range of natural seasoning’s rather than being boring or bland and there are plenty of recipes in this section to fulfil those requirements. I particularly like that there are a wide range of traditional home foods e.g. Paleo Chicken Kiev’s, (which were super tasty and the coating was the best bread crumb substitute I’ve come across!) Shepherd’s Pie and Slow Roast Pork Belly. I think it’s fantastic that there are a range of world-wide cuisines such as Buffalo Chicken Wings, Thai Style Chicken Stir Fry, Sweet and Sour Chilli Prawns (which have been officially stamped as my husband’s absolute favourite), Asian Fish Balls, Cuban Shredded Beef, Italian ‘Meatza’, Lamb Vindaloo and Danish Meatballs. There is literally something for everyone and those are just a few of what’s on offer.

Another section of this book that I was pleasantly surprised by is the sides section; although there are just a handful of recipes there are some really great ideas, things that I hadn’t considered before like the Broccoli Patties, Shaved Asparagus and Garlic and Herb Cauliflower.

Now if you are like me the section of a recipe book that I always head to first is the desserts section and this book doesn’t disappoint. There are a total of 15 sweet recipes in this section and it also contains a number of hot and cold drinks too which is perfect if you want something sweet but don’t want a dessert. They include Creamy Hot Chocolate, Refreshing Iced Tea and Egg Nog. From the sweets I have already tried the double chocolate muffins which had what can only be described as having a wonderful fudgy texture and you can’t even tell they have avocado in which is a bonus for those who want a way to get the benefits of avocado into their diet without having to taste them! From the drinks options I tested out the Creamy Keto Smoothie which would be perfect after a workout or as a lunchtime meal.

What I like
This book has everything you could need to make the change to a clean or low carb / ketogenic diet. Whether you are a sweet or savoury person there is plenty to satisfy both. What I also like is that it has dairy substitutes which are a big help for those who can’t have dairy. Many of the recipes will have added tips so that you understand the use of ingredients, such as why whole psyllium husk will work better than ground, which means you’re less likely to try and wing something with the wrong ingredients (YES I’ve been guilty of that and ended up with a disaster!!). It also has ALL of the nutritional information that you need for a ketogenic diet – it works out the fat, carbs, protein, calories and fibre per serving for you. I like the fact that it’s not just aimed at people following a ketogenic diet – if you picked it up and didn’t know what the ketogenic diet was, the recipes are all appealing, tasty and most are easy to make. There are plenty of photographs throughout the book to whet your appetite and a whole range of tastes from lightly seasoned to dishes with a little more spice.
Any downsides?
Like with many cook books I’ve come across, some recipes will use sauces or sides that are a separate recipe, such as the burger recipe (Ultimate Guacburger on page 156) will require making the buns and BBQ sauce ahead of time – however you can just make the burgers and served with salad and they taste just as great (I know because I have tried them!). If a person was new to clean eating, paleo and the low carb world this book would be perfect for them as it explains a lot throughout the book about certain ingredients used (e.g. which protein powders to choose, what ingredients give crispier textures and other substitutes).

Overall rating
Although I received a copy of this book for free, I wanted to be as honest as possible when reviewing it. I approached the review with an open mind as I had to consider that it might not live up to my expectations (like some of the cookbooks I have purchased in the past). Luckily it turned out to be everything I was hoping and I can honestly say that it deserves a 5 out of 5 for ranking because ‘it ticks more boxes than it doesn’t’. And what I mean about that is that it’s low carb√, its grain free√, gluten-free√, dairy free√ and free from any processed ingredients√. This book will appeal to a whole range of people e.g. not only those following ketogenic diet but those who are paleo/ primal, those who are low carb, who have diet restrictions such as coeliac, those sensitive to gluten or intolerant to diary. It teaches you how to make recipes without adding in extra sugars and uses good old-fashioned cooking such as using real spices and flavours to make great tasting food. What’s more is that this book is really decently priced – especially as it has well over 150 recipes!!! If you are unsure what to think you only have to head over to Martina’s blog (here) and check out all her other recipes to see that this woman knows her stuff!!!!

You can purchase The Ketodiet Cookbook from Amazon for £10.47 (June 2016)
Other Cookbook Reviews

For more cookbook reviews take a look at the following posts….

Family Food – Chef Pete Evans
Everyday Paleo Thai Cuisine – Sarah Fragoso
Clean Eating with a Dirty Mind – Vanessa Barajas

**The above review is my own personal opinion; I was given a copy of the book for free in exchange for a review. I had been intending to purchase the book anyway**

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Chef Pete Evans Cookbook Review

Chef Pete Evans

If you’re anything like me, you’ll be a hoarder of all things books. You name it and I have it – an iPad with book function, check! A kindle, check, paperback, hardback, cookery, fiction and self-help books – check, check and check! So when I changed to a Stone Age diet (October 2013) it gave me more than an excuse I needed to purchase some new cook books – yay!

As there are so many books to choose from in the Primal / Stone age / paleo cook world, I thought it would be super helpful if I gave a short review on each book, giving a breakdown of the best bits and the not so best bits. That way it can (hopefully) help you into deciding which cook book is the one you should try/ go out and buy.

First up is the popular Chef Pete Evans and here in the UK it’s known as Family food (see image). It’s known as a slightly different name in the AUS and has a different front cover.

Family food – 130 delicious paleo recipes for every day By Pete Evans
With a whopping 295 pages (a vast majority being meals and savoury dishes) this book is broken down into the following sections; breakfast, baby and toddler foods, kids lunches, mains, sides, snack, sweets and Christmas (it also has a few drinks listed to!). It’s easy to navigate and if you didn’t know it was paleo, you probably wouldn’t be able to tell as the recipes are traditional recipes and family favourites. Since purchasing the book I have already tried a number of the recipes and already have two tabbed as my favourites. These are the Jamaican Jerk chicken and Butter chicken. I found that I was able to do both in the slow cooker and both froze really well – a HUGE bonus for anyone paleo and wanting a quick meal (just defrost overnight and reheat either in a microwave, or for those who are against the beeping box – an oven will do!).

I personally like food to be full of flavour and spices – not necessarily ‘spicy hot’ but more flavourful, I love to taste the undertones of the spices like turmeric, paprika, coriander and so on and I loved that this book had a number of recipes that fulfilled that. These recipes include lamb korma, satay chicken skewers, fish stir fry with ginger and chilli, quick prawn Laska and Mexican chicken meatballs with tomatillo sauce.

For those of you who prefer your food without a kick of spice or chilli, then you may like the mussels with tomato and basil, lamb shank pie (one that I CANNOT wait to try) or an age tradition ‘My meatloaf’. There is literally something for everyone – fish, poultry, red meat or vegetarian – many of the recipes can be tweaked to use whatever you have in the fridge.

What I thought was particularly clever is the kids lunches section because not only did it include some obvious favourites like chicken nuggets, spaghetti and meatballs and mini pizzas (ham and pineapple minis pizzas), but it had some simple alternatives such as pad Thai and lamb koftas with kale and tahini dip. I was also really impressed with the baby and toddler section as it has a number of recipes (sweet and savoury) that are packed full of goodness without the added sugar. They include tropical fruit, liver and sweet potato and beef, vegetable and turmeric spiced fish – pretty awesome if you ask me!

The snack selection includes banana bread, strawberry bliss balls, ‘Nics seed crackers’, a variety of dips (beetroot, smoke trout, kale and tahini and cashew cheese dip to name a few), parsnip chips and beef jerky so there is something for those who like a savoury pick me up as well as those with a sweet tooth. The sweets section also has a good selection with cheese cake, ice cream, muffins cup cakes and cookies. But the greatest bit is that it has a ‘how to’ make a paleo birthday cake covering everything from the ‘sponge’ to the filling and even the coconut icing and decoration – a huge plus in my opinion!

The Christmas section is an added bonus especially if you are fairly new to paleo and are dreading the upcoming season. It can be a scary thing if you are catering for non-paleo people as you don’t want to create too much work for yourself but you also don’t want others to miss out. But worry not – because there are recipes to please all. The glazed Christmas ham and the roast turkey with herb marinate will be suitable for paleo and non-paleo, full of flavour but with no added nasties! (No one will know that there’s no Oxo cubes used in it!). There is a king prawn recipe for the traditional Christmas starter and mince pies, trifle or raw Christmas puddings for after (yay!)
There is a small glossary section at the back of the book giving a little bit information on common paleo ingredients, which can be useful when you are first starting out as it helps you understand the different ingredients.

Although I have tried a few of the recipes, there are still that I am waiting to try, which is always a good sign that you are enjoying a recipe book. I have had a good look through the book and scrutinized many of the recipes, to get an idea of how much work would go into recreating them and whether it is something that’s going to be a difficult task. Overall most recipes are fairly straight forward and no tricky bits, however I did find that one or two of them refer to other recipes (such as crackers with dips e.g. you have to make the dip as well as the crackers) but this is the case with only a few recipes. As a result I would suggest (as I would with ANY cook book) always have a read through the method/ ingredients list first so that you don’t get half way through making something only to find you need to have previously made one of the components!

If I were to give this book a star rating I would say it deserves a hefty 5 out of 5. It’s physically attractive with clear photos to entice you, the instructions are simple and easy to follow and overall it has a really great selection. There are plenty of ‘crowd pleaser’ recipes, more than enough simple and quick ideas and enough ‘dazzle’ or show off recipes if you were looking to impress. Most of the recipes are easy enough to make in everyday life without needing to get any extra specialty ingredient items. Now obviously you will need common paleo ingredients (like almond flour and coconut cream for cakes) but for someone who’s been paleo for some time, there was nothing ‘out of the ordinary’ that I needed to complete the recipes. I doubt you could pick this book up and not find a handful of recipes that you can’t wait to try – this book is my new ‘go to’ and can easily be used day-to-day.

You can purchase Family Food from Amazon for £15.90 (June 2016)

Other Cookbook Reviews

For more cookbook reviews take a look at the following posts….

The Ketodiet Cookbook – Martina SlajerovaEveryday Paleo Thai Cuisine – Sarah Fragoso
Clean eating with a dirty mind – Vanessa Barajas

**The review above is my own personal opinion and I purchased the book myself**

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