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  • PALEOFLOURISHMAGAZINE|WWW.PALEOMAGAZINE.COM

    PALEOFLOURISHMAGAZINE

    OUR FAVORITERECIPES

  • Our Story page 4

    Special Health Conditions page 10(Diabetic, Autoimmune, etc.)

    A Few Notes about this Cookbook page 12

    CHAPTER 1: Breakfast page 16

    CHAPTER 2: Appetizers page 44

    CHAPTER 3: Entrees page 68

    CHAPTER 4: Side Dishes page 138

    CHAPTER 5: Desserts & Bread page 170

    CHAPTER 6: Condiments, Sauces, page 190 Dressings and Snacks

    CHAPTER 7: Beverages Page 224

    Recommended Reading page 234

    Recipe Index

    TABLE OF

    CONTENTS

    Copyright 2014 J&L Publishing LLC

    All rights reserved. This work may not be reproduced or distributed - in whole or in part - by any means or in any form, electronic or otherwise, or stored in a database or other retrieval system, without the express, written permission of J&L Publishing LLC.

    Disclaimer: This book is intended for entertainment and informational purposes only. Please consult your doctor or other medical professional before undertaking any new diet or exercise program. The publisher and authors of this cookbook are in no way liable or responsible for any adverse effects that may arise (directly or indirectly) as a result of the information provided in this book.

    Image copyright: J&L Publishing LLC or Fotolia (Kuzmick, Jiri Hera, karandaev)

    Thank you so much for requesting our favorite recipes from the Essential Paleo Cookbook! We really hope you enjoy these recipes as much as we do, and wed really appreciate it if you let your friends and family know about the cookbook.

    You can find out more about the cookbook here:

    http://paleomagazine.com/cookbook

    If you have any questions, feel free to email us at support@paleomagazine.com

    Thanks,

    Louise & Jeremy

    Thank You

    http://paleomagazine.com/cookbookmailto:support%40paleomagazine.com?subject=cookbook%20question

  • Check Out Our WebsiteWeve got a ton of amazing articles and recipes at

    www.PaleoMagazine.com

    And dont forget to get your copy of The Essential Paleo Cookbook

    http://PaleoMagazine.com/cookbook

    PALEO FLOURISH MAGAZINE | WWW.PALEOMAGAZINE.COM

    http://paleomagazine.comhttp://paleomagazine.com/cookbook

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    Creamy Breakfast PorridgePrep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutesYield: 1 servingServing Size: 1 bowl

    Breakfast is the meal that we get asked about most often. It was a big deal for us for a long time (now we mostly eat leftovers for breakfast), but this is one of the recipes thats easy and filling in the morning. Its also fast in case you dont have much time.

    INGREDIENTS cup (50 g) almonds, ground using a food processor or blender cup (177 ml) coconut cream (or, alternatively use the top layer of cream from a refrigerated can of coconut milk) 1 teaspoon (7 g) raw honey (omit or use stevia for D) 1 teaspoon (3 g) cinnamon powder Dash of nutmeg Dash of cloves Dash of cardamom (optional)

    INSTRUCTIONS1. Heat the coconut cream in a small saucepan on medium heat until it forms a liquid.2. Add in the ground almonds and honey, and stir to mix.3. Keep stirring for approximately 5 minutes (itll start to thicken a bit more).4. Add in the spices (have a taste to check whether you want more sweetener or spices) and serve hot.

    GO TO CONTENTS

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    Sweet n Salty Bacon Egg MuffinsPrep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutesYield: 6 servingsServing Size: 2 muffins

    Sometimes, we know were going to be out (for instance, traveling or at a conference), and we know that there wont be much were willing to eat. In those cases, we often make these egg muffins to take with us. You shouldnt keep them out of the refrigerator for too long, but we routinely eat them 6-8 hours after we make them.

    INGREDIENTS 4 eggs cup (120 ml) coconut cream (or, alternatively use the top layer of cream from a refrigerated can of coconut milk) 1 cup (128 g) carrots (approx. 1 large carrot), shredded (I used my food processors shredding attachment) cup (16 g) cooked bacon, broken into bits Bacon fat for greasing muffin pan, or use silicone muffin pan or muffin cup liners

    INSTRUCTIONS1. Preheat oven to 350 F (177 C).2. Mix all the ingredients together well in a large mixing bowl (I use an electric mixer).3. Pour into muffin cups so that theres an equal amount in each cup.4. Bake for 30 minutes.5. Let cool. Enjoy immediately or store in refrigerator for up to 5-7 days.

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    Chili Topped Parsnip Fries

    Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutesYield: 2 servingsServing Size: 1 large bowl (approx.)

    Jeremy didnt eat many veggies growing up, so he literally never had a parsnip until quite recently. Now, whenever we go to the store, he always heads straight for the parsnips, and its all because of this recipe. This is one of our most highly-recommended.

    INGREDIENTS 2 large parsnips (or 4 small ones), peeled and cut into fries 1 Tablespoon (18 g) salt cup (60 ml) olive oil 2 14-ounce (794 g) cans of tomato sauce or diced tomatoes 1 lb (454 g) ground beef 2 Tablespoons (30 ml) coconut oil 4 cloves garlic, minced (or 2-3 Tbsp (17-25 g) garlic powder) (optional) 1 small onion, chopped (optional) 1 Tablespoon (5 g) Italian seasoning Salt and pepper to taste 4 Tablespoons (58 g) of guacamole (see page 212 for recipe) (optional)

    INSTRUCTIONS1. Preheat oven to 450 F (232 C).2. Toss the parsnip fries with 1 Tablespoon of salt and 1/4 cup of olive oil. Spread fries onto a baking tray and bake for 40 minutes (flip the fries in the middle to prevent burning).3. Meanwhile, add the 2 Tablespoons (27 g) coconut oil into a large saucepan and add the ground beef and the onions. Cook the ground beef and onions until the beef is browned. Add the tomato sauce or diced tomatoes, garlic, Italian seasoning, and salt and pepper to taste. Simmer for 30-40 minutes. Stir regularly to keep from burning on the bottom of the pot.4. Divide the parsnip fries between two bowls. Divide the chili and pour on top of the fries. Then top each bowl with two tablespoons of guacamole.

    SUBSTITUTIONS Fresh basil leaves can be used instead of Italian seasoning.

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    Mexican TacosPrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 2 servingsServing Size: 1 bowl

    Tacos are so common in the US - you can get them at chain restaurants or at novel food trucks! And theyre pretty Paleo if you just omit the tortillas.

    INGREDIENTS 1 lb (454 g) ground beef 1 small onion, diced 3 tomatoes, diced 1 bell pepper, diced 1 jalapeo pepper, deseeded and diced 2 cloves garlic, minced 1 Tablespoon (7 g) cumin powder 1 Tablespoon (7 g) paprika 1 Tablespoon (5 g) dried oregano teaspoon (0.5 g) chili powder (or to taste) Salt and pepper to taste cup (4 g) cilantro, finely chopped (for garnish) 1 Tablespoon (15 ml) coconut oil to cook with Lettuce leaves to serve with

    INSTRUCTIONS1. Saut the onions in 1 Tablespoon (14 g) of coconut oil until the onions turn translucent.2. Add in the ground beef and saut until the beef is pretty much cooked (turns light brown). Use a spatula to stir the beef to ensure it doesnt clump together. Pour out any excess water/oil produced during cooking.3. When the beef is pretty much cooked, add in the tomatoes, bell pepper, jalapeo pepper, minced garlic, cumin powder, paprika, oregano, chili powder, salt, and pepper.4. Cook until the tomatoes and peppers are soft.5. Garnish with cilantro and serve with lettuce wraps or by themselves.

    SUBSTITUTIONS The jalapeo pepper can be omitted.

    the

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    Slow Cooker Bacon & Chicken

    Prep Time: 10 minutesCook Time: 8 hoursTotal Time: 8 hours 10 minutesYield: 4-6 servingsServing Siz