Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes by Julie And Charles MayfieldQuick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes by Julie And Charles Mayfield

Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes

byJulie And Charles MayfieldForeword byRobb Wolf

Paperback | September 24, 2013

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Comfort-Food Classics with a Healthy Twist 

Lose inches while enjoying pan-seared steak? Restore your health and boost your energy through chipotle mashed sweet potatoes and sautéed Brussels sprouts? Absolutely. Millions of people are embracing the health benefits of the Paleo movement and transitioning to a diet based on protein, healthy fats, and fresh fruits and vegetables. Charles and Julie Mayfield's easy, inspiring recipes will have healthy, delicious meals on the table, without spending hours in the kitchen. 

Jalapeño Poppers ? Bacon- and Basil-Wrapped Shrimp ? Eggs Benedict Florentine ? Almond-Crusted Pork Tenderloin ? Green Turkey Chili  ? Southwestern Shepherd's Pie ? Paella ? Szechuan Stir-Fry ? Molasses Ginger Cookies ? Berry Scones 

These are simple-to-make dishes that soothe the soul after a stressful day—food you'll want to share with family and friends. Gorgeously illustrated and written by home cooks for home cooks, Quick & Easy Paleo Comfort Foods helpfully instructs on cooking techniques, pantry staples and must-have kitchen equipment. With these warm and engaging authors as your guides, healthy eating becomes less complicated and infinitely more pleasurable and satisfying.
Title:Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free RecipesFormat:PaperbackDimensions:272 pages, 9.1 × 7.4 × 0.63 inPublished:September 24, 2013Publisher:HarlequinLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0373892802

ISBN - 13:9780373892808

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Reviews

Rated 5 out of 5 by from Great Recipes I recently purchased this cookbook and absolutely love it. It is easy to follow and the recipes are easy to make. I truly recommend this one to anyone that is following the Paleo Program.
Date published: 2013-11-04

Read from the Book

BLUEBERRY MUFFINSYield: 12 muffinsBack in the day, I was quite the baker. I loved making several dozen muffins using my family's favorite blueberry muffin recipe to share with friends in high school. Enter Paleo, and my desire to bake, my experimentation with baking, and my arsenal of baking supplies dwindled significantly. I just didn't have the desire to bake a lot of treats, and I knew I was healthier for it (as were my friends). However, blueberry muffins still call my name every once in a while, and this recipe is the answer to that.—julie12 paper muffin tin liners 3 cups almond flour1 teaspoon ground cinnamon 3/4 teaspoon baking soda1/4 teaspoon salt 3 large eggs1/3 cup coconut oil, melted slightly1/4 cup unsweetened coconut milk2 tablespoons honey or maple syrup (optional)1 1/2 cups fresh blueberries1. Preheat the oven to 375°F, and line the wells of a 12-cup muffin tin with paper liners.2. In a large mixing bowl, combine the almond flour, cinnamon, baking soda and salt and mix well.3. Add the eggs, coconut oil, coconut milk and honey and mix thoroughly. Gently fold in the blueberries.4. Carefully spoon the batter into the prepared muffin tin, so that each well is about 3/4 full.5. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle of each muffin comes out clean.NOTES: While frozen blueberries oftentimes have a lot more flavor than fresh (as they are typically picked before they are overripe), we still prefer to use fresh blueberries. A tip if you are using frozen: take them out of the freezer at the very last second and quickly toss them with coconut or almond flour before gently mixing them into your batter.5-10 Active hands-on time 30 Total timeCREAMY TOMATO SOUPYield: 4-6 appetizer-size servingsCream is a bit of a misnomer in this title, as in fact there is no cream in this recipe. Instead, coconut milk adds a velvety, creamy texture to this soup, miraculously without adding any coconut flavor. This soup is perfect to have on hand for those chilly fall or winter days. Top with some grilled chicken or shrimp to transform it into a one-dish meal.2 tablespoons oil or cooking fat of choice1 large onion, peeled and chopped4 cloves garlic, peeled and coarsely choppedOne 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!)1 1/2 cups chicken stock (use vegetable stock if making vegetarian)1 cup unsweetened coconut milk2 tablespoons minced fresh basil, plus 1 tablespoon for garnishing 1 tablespoon tomato paste1 tablespoon balsamic vinegar1. In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and saute until just about translucent, about 4 minutes. Stir in the garlic and saute for 1 minute more.2. Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.3. Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.4. Serve hot, topped with some minced basil for garnish.NOTES: Hot liquids and blenders can be a very dangerous thing! As hot liquids will expand when blended, you want to make sure not to fill up your blender too high, and always cover the lid of the blender with a dish towel, pressing down firmly on the lid, to keep any escaping liquid from splattering all over your kitchen!15 Active hands-on time 20 Total timeROOT VEGGIE CAKESYield: 16-20 cakesThese are like root vegetable latkes, with some sweetness from the parsnips and carrots, a little kick from the horseradish and some earthiness from the beets. We love topping these with a dollop of prepared horseradish mixed with some homemade mayo for an extra kick!2 large eggs, beaten1/2 cup almond, coconut or sweet potato flour3 medium scallions, sliced thinly on the bias 2 tablespoons prepared horseradish1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 cups shredded carrots2 cups shredded parsnips1 cup shredded beetsOil or cooking fat of choice, for sautéing1. Preheat the oven to 300°F.2. Mix together the eggs, flour, scallions, horseradish, salt and pepper in a large mixing bowl. Stir in the vegetables and combine well.3. Heat 1 tablespoon oil in a large skillet over medium-high heat.4. Fill a measuring cup (1/4 cup or 1/3 cup is suggested) to the top with the root vegetable mixture and invert on the skillet, forming a flat patty (use a spatula to press down and flatten). Repeat until there are 4 or 5 patties in the skillet. Brown for 3 to 4 minutes per side, or until slightly crispy. Remove the patties to a sheet pan and place them in the oven to keep warm. Repeat the procedure, adding more oil with each batch, until all root vegetable mixture is used.5. Serve hot from the oven.NOTE: Be sure to read the label on your horseradish, as not all brands are created equal and many contain soybean oil.EQUIPMENT NOTE: This is one of those recipes where a shred blade on a food processor makes your life infinitely easier. While, sure, you could hand shred the vegetables, it literally takes less than 5 minutes to shred them with your food processor!15 Active hands-on time 30 Total timeFRIED CHICKEN TENDERSYield: 6-8 servingsThis is a great recipe for all ages. We make it often to show parents how to feed their kids a food they love in a much healthier way. You and the kids will be amazed at the flavor the pork rinds bring to this dish. If you are looking for something fun to do with your children in the kitchen, this recipe is a great place to start.1 large egg2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips2 1/2 cups pork rinds, broken into small pieces1/2 cup coconut flour1 teaspoon freshly ground black pepper1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon chipotle powder1/2 cup coconut oil1. Beat the egg in a medium bowl and place the chicken in it to soak.2. Place the pork rinds, coconut flour, pepper, salt, garlic powder and chipotle powder in a food processor and pulse until the mixture resembles a flour.3. Pour the flour mixture onto a large plate and spread it out.4. Using a fork, individually coat each chicken strip with the flour mixture and set on a large clean plate.5. Heat the coconut oil over medium-high heat in a large skillet.6. Using tongs, place some of the chicken strips in the oil and cook each side for 3 to 4 minutes, or until golden brown.7. Remove the chicken strips to a plate lined with paper towels to soak up the excess oil. Repeat with the remaining chicken strips, frying them in batches.8. Serve at once with Avocado Dipping Sauce, or any sauce of your choosing.15 Active hands-on time 35 Total time

Editorial Reviews

"Hunting for ways to get nourishing and flavorful meals on the table in a flash? Look no further than the masters of healthy comfort food, Julie and Charles Mayfield. With their impeccable palates and deliciously simple recipes, the Mayfields expertly show us how to cook hearty Paleo-friendly dishes from jalapeño poppers to cioppino to blueberry muffins-all without toiling in the kitchen or sacrificing flavor. Pick up Quick & Easy Paleo Comfort Foods, and you'll be savoring fantastic fare in no time flat."-Michelle Tam, award-winning blogger and author of Nom Nom Paleo: Food for Humans