These are so good! Elana of Elana’s Pantry is a total genius, because she figured out that almond butter, eggs, and honey will magically bake up into BLONDIES. Yes! Fudgy, delicious blondies. When you read the recipe, you’ll think there must be a mistake. I am here to tell you there isn’t! Almonds prove themselves here once again as a miracle food. I promise you will love these. You don’t even have to add cherries; you can just make them without for regular blondies. And don’t worry about the almond extract. I was trying to play up the almond flavor a little, but it didn’t really come through. So you could leave it out, leave it in, or even try a full teaspoon if you want that little hint of marzipan flavor.
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Treat yourself to small batch of paleo-friendly, grain-free vanilla bean cupcakes with mocha buttercream! They’re made with coconut flour, so they’re also nut free.
This no-churn cherry ice cream is simple, ridiculously easy, and so good! What more could you ask for from a summer dessert? With a dairy-free option that’s vegan and paleo with no added sugar, everyone can indulge.
How do you feel about the dog days of summer? I may be alone in this, but I like them. I find extreme heat kind of comforting. I like how the air is almost palpable when the temperatures get high, as if it’s a blanket wrapped around you providing a bit of pressure. I made it through two Houston summers with no AC in my car (I still miss that ’89 Buick!) and now I’m relishing my first full hot summer here in the Tennessee Valley.
Of course, that doesn’t mean I don’t also like to indulge in frozen treats when it’s hot out. We’re still living in a very small house, so my beloved ice cream maker is in storage. That means I’ve been turning to my favorite no-churn frozen treats time and time again, and this no-churn cherry ice cream is the one I make the most.
It’s unbelievably simple, and it tastes so good. I actually first made and shared this several years ago, but it was buried in the archives with terrible photos, so I know many of you never got to see it.
I took some time off from this ice cream because I always loved it so much made with coconut milk, and about a year ago I discovered that I’m allergic to coconut. However, recently I’ve been making this ice cream with heavy cream, and while it’s much less paleo it is still delicious. It’s hard to do a true comparison since I can’t taste the two versions side by side, but I think the coconut milk version is even a little better. Go for that unless you’re coconut averse or allergic like me! As a bonus, that means the ice cream is vegan as long as you don’t add any honey.
Thank you SO much for helping me spread the word about Paleo Planet! I really appreciate your help and am so thrilled you’re taking the time to check the book out.
Here is some information that should help make your review easy to put together. Below you’ll find a photo of the cover and digital postcards that you’re welcome to download and share on your site or on social media, pre-written tweets featuring tidbits from the book that can be shared with one click, a list of approved recipes if you’d like to include a full recipe as part of your review, and a Q&A with me that you’re welcome to share with your readers. If you have any questions about the process, feel free to email me (becky[at]acalculatedwhisk[dot]com).
Digital postcards to share on Pinterest, Facebook, & anywhere else you’d like:
Tips from the book–just click to tweet instantly:
1) #Paleo Tip: Cashew Cream is the perfect dairy- and gluten-free alternative to yogurt or sour cream.
2) Kitchen tip from @calculatedwhisk: Save chicken bones to make your own chicken broth.
3) All it takes to make homemade almond milk is almonds, water, and patience. More #paleo tips here:
4) Tip: Homemade spice blends like Garam Masala add a kick to any #paleo dish. Find the recipe here:
5) Cauliflower rice is the perfect #glutenfree side dish to accompany your main meal (via @calculatedwhisk)
6) Homemade almond butter + fresh apples = one fabulous snack:
7) Ghee: the #1 most indispensable ingredient in the #paleo chef’s kitchen.
8) Almond flour-based desserts mean less carbohydrates and a rich, satisfying taste:
9) Kitchen Tip: Save the seeds from pumpkin and winter squash to make a delicious toasted snack.
10) #Paleo stuffed poblano chiles pack in more flavor without the oil-heavy deep-frying. Get the recipe:
11) Spice up #paleo brownies with cinnamon and cayenne pepper for a Mexican-inspired treat. Get the recipe:
Press Recipe List:
Below is a list of recipes that we’d like you to choose from if you’re sharing a full recipe on your blog as part of the review. This is just to limit the total percentage of the book that’s available for free online. Feel free to reach out to Emily Fanning (egeaman(at)harvardcommonpress(dot)com) if you’d like the recipe text emailed to you.
Including a direct link to the Amazon page (http://www.amazon.com/Paleo-Planet-Primal-Kitchen-Recipes/dp/155832853X/ or a link created with your affiliate account pointing to the same URL) on your blog and/or social media is especially helpful if you’re comfortable doing so. If you also decide to share on Instagram, please consider including a short link to the Amazon page. You can use bit.ly/paleo-planet (not associated with any affiliate account) or create one pointing to the same page with your Amazon affiliate account. And, on any social media, feel free to use the hashtag #paleoplanet!
If you have the time and interest, candid reviews on the Amazon page itself are also highly appreciated :).
Garlicky Shrimp (Gambas al Ajillo) (pg. 48)
Butternut Squash Soup with Fried Garlic & Chile Oil (pg. 60)
Indochinese Chile Chicken (pg. 82)
Pineapple Fried Cauliflower Rice (pg. 84)
Spiced Turkey Drumsticks & Gravy (pg. 118)
Marinated Skirt Steak with Cilantro Lime Ghee (pg. 128)
Korean Beef with Cucumber & Shiitake Mushrooms (pg. 135)
Kaddo Bourani (pg. 148)
Slow-Cooker Carnitas Lettuce Wraps with Pineapple-Avocado Salsa (pg. 160)
Curried Roasted Squash & Brussels Sprouts (pg. 221)
Spinach and Bacon Souffle (pg. 234)
Squash Noodles with Everything Pesto & Fried Eggs (pg. 246)
Gingerbread Blondies (pg. 266)
Thank you SO much for taking the time to check out Paleo Planet!
After I launched my blog A Calculated Whisk in early 2013, I started cooking and baking even more than I had before, and I was making a ton of desserts. In the first three months of my blog’s life, I gained about twenty pounds! I was looking for a way to keep working on what I was passionate about (cooking and baking delicious things at home) but improve my well-being and maintain a healthy weight. It seemed like quite a conundrum until I read about paleo eating online. I thought going paleo might really help me, and it did! It’s much easier now for me to keep my weight in check. I also have more energy and feel even more inspired in the kitchen because I’m working with gorgeous vegetables and fruits, pasture-raised meats, healthy fats, a little bit of grass-fed dairy, and a variety of nuts and seeds. It’s just better food!
I’ve always loved cookbooks–I’ve been reading Ina Garten’s cover to cover for years! When I taught pre-K in 2012 I was looking for fun things to skim online during my kids’ naptime, and I discovered the amazing food blog What’s Gaby Cooking, which I still love. I would visit everyday and get frustrated if there wasn’t a new post, and before long I realized it wasn’t the only food blog out there and that there were plenty of others to read, too. About a year later it occurred to me on a whim to start my own blog so I could share my love for lemon curd, and that’s how it all began.
It’s much harder, but also even more fun! When you blog you get used to the instant gratification of sharing recipes with everyone as soon as they’re done, but with a cookbook you have to hang on to a bunch of them and it feels kind of like you’re keeping an unfair secret. In the end, though, the recipes in a cookbook form an arc together with the photos and headnotes, and the finished product is so much more valuable and cohesive than a blog.
Here are my top 5 at the moment–I go through phases of being especially obsessed with certain recipes, and these are ones I particularly love for fall: dukkah (page 25), pollo al horno porteño (page 88), lega tibs (page 138), smoky sweet potato latkes (page 222), and millionaire’s shortbread (page 262). And ghee (page 27) is my perennial, all-time favorite; nitter kibbeh (page 29) is the dressed-up, extra savory version of ghee and is also amazing.
Lately it’s been my salad spinner, since I joined a CSA and have been eating a ton of lettuce. I also love my food processor, spiralizer, and spice grinder. A blender is handy, but ours fell off the car several months ago (don’t ask, but I CAN let you know the car was parked) and I haven’t replaced it–the food processor can do pretty much everything I did in there. Oh, and I love my ice cream maker!
It was definitely tough cutting out gluten! I didn’t mind giving up bread but was always a huge pasta person. Having ready to eat healthy carbs (mainly fruits and vegetables) on hand at all times really helps. As for dairy, I currently eat some grassfed, full-fat dairy, although I gave up dairy entirely for a while when I first transitioned to paleo. I have lactose intolerance that waxes and wanes, but I’m fine with butter and a little cream and don’t have much trouble avoiding the dairy products that actually make me feel bad.
I love languages (I’m fluent in Spanish and I speak a little Italian and German) and I love to travel. Of course I also love to eat, so global cuisine combines a lot of my main interests. It’s also just more exciting and delicious to cook food from a wide variety of cultures!
If you’re the kind of person who needs a big challenge and wants to start with a bang, recruit a few friends or family members and try a Whole30 together. If you’re the kind of person who likes to ease into things, try one or more of these ideas: make 3 paleo dinners per week at home, try having all your breakfasts be paleo for a week (it’s the most important meal!), or decide that for a month you’ll only cook paleo food at home but will continue to eat as you did previously when you’re eating out or someone else is preparing the meal. Those small changes should make a difference in your energy levels and will likely inspire you to do even more!
My first trip out of North America was my high school German exchange. We went to Munich and Berlin, and I was still a picky eater. I subsisted mainly on chocolate, käsebrot, yogurt, and beer, but all those things were so much more delicious than in the U.S! It sparked my interest in food and ingredients from other places. The two most beautiful places I’ve been so far are Iguazú Falls in Argentina and Glacier National Park in Montana.
I got to spend New Year’s in Cuba three times as a teen, and the family I stayed with always raised a whole pig to roast for the celebration. Instead of farm to table, it was yard to table. It was a little sad and my arms got sore from taking my turn rotating the pig by hand over the fire in the backyard, but the meat was amazing. We had it with rice, beans, and plantains. I think the whole experience made it taste better. In Cuba at the time you couldn’t have beef unless you got it on the black market, but you’d go to the beach and just see pigs roaming everywhere–it was very surreal.
So many things! They’re almost all in the paleo pantry section of the book (page 11-17). To get started, though, I recommend some ghee, a good olive oil, one or two good vinegars, sea salt, a pepper grinder, a few spices or spice blends you love, and a few different kinds of nuts and seeds. It’s always handy to have tapioca flour, too! I also get upset if I don’t have garlic, shallots, and lemons or limes pretty much at all times.
This warming and lightly sweetened golden milk ghee latte is packed with nutrients from turmeric, cinnamon, ghee, almond butter, and collagen. It will soon become a comforting and craved part of your daily routine!
I have a snow day today! There are currently a few flakes falling from the sky and I can see a tiiiiiny dusting on selected patches of ground, so naturally, schools are closed and all my appointments were canceled.
As a New Englander, I have to admit that I scoff a little when Chattanooga shuts down for a few flurries, but it’s probably the safest bet given all the mountains in the area and everyone’s lack of experience driving in wintry weather. I’m also definitely not going to complain about getting to spend another day snuggled at home drinking golden milk ghee lattes!
This matcha white chocolate latte is the ideal drink for the cool days of early spring. It’s made without dairy and naturally sweetened with honey to taste!
Sometimes I look back at my prior food habits and just have to shake my head. While I’m far from perfect now, the majority of what I eat is homemade with real-food ingredients. That definitely wasn’t the case for much of my life! In high school, an early lunch meant I came home starving at three in the afternoon. My solution? I would make and eat an entire box of Annie’s Bunny Shape Pasta with Yummy Cheese and wash it down with chocolate milk. Oh, and my breakfast of choice from the cafeteria, snagged on my way to 7:30 am chorus practice? A double chocolate muffin, coffee, and chocolate milk. Lunch was often chicken nuggets and french fries, plus a Creamsicle from the vending machine.
College wasn’t much better. I worked at the all-you-can-eat dining hall my freshman year, and if I didn’t like the entrée options, I would take advantage of the proximity of the waffle station to the ice cream station and make myself a waffle sundae (yup, for dinner!). And when studying at the campus center, my go-to snack was a white chocolate mocha plus a bag of spicy potato chips. Post-college, as a first-year teacher, I succumbed to the Whataburger across from my apartment or the taco truck on my way home more nights than I care to remember.
I thought back on those white chocolate mochas as I whipped up this simple matcha white chocolate latte for myself the other day, and felt pretty proud. Gone are the days of dairy-laden lattes with suspiciously sweet syrups from the campus center, and late-night dorm-room Easy Mac. And believe me, this matcha white chocolate latte is so much better than any of that!
When you need grain-free, dairy-free cake for a crowd, this easy Texas sheet cake is here for you! It’s simple to make (no mixed needed!) and impossibly delicious. This post is sponsored by Dream in partnership with Honest Cooking.
This easy Texas sheet cake is perfect for times when you need a cake that serves a lot of people, but is simple and straightforward to make. It’s ideal for feeding folks with dietary restrictions since it’s paleo-friendly and free of gluten, grains, and dairy. And it’s also just the thing for when you suddenly need chocolate cake on a random afternoon and don’t want to wait too long to get your fix. With a chocolate sheet cake, you don’t have to worry about un-molding, stacking, or leveling multiple layers of cake. And since sheet cakes are thin, they cool quickly so you don’t have to wait long to frost them. You can make this whole thing, start to finish, in less than an hour. It’s also just really fun to look at such a vast expanse of cake!
This cake also has the best texture of any paleo-friendly chocolate cake I’ve ever made–it really tastes just like a regular cake! But, like a really good, homemade regular cake–not a store-bought one, of course. I looked to classic, gluten-laden Texas sheet cake recipes for guidance in developing this recipe, and discovered that they are usually made with buttermilk. Buttermilk works together with baking soda to help cakes rise, and also helps create a tender crumb. For this recipe, I made a super simple dairy-free buttermilk replacement using Dream Ultimate Almond Unsweetened Almond Beverage and a little bit of apple cider vinegar.
This grain-free carrot cake gets wonderful flavor from hazelnut flour, lemon zest, and just the right balance of spices. It’s perfect for Easter, birthdays, or an impromptu spring celebration.
Carrot cake–how do you feel about it? I’ve changed my tune over the past few years. As a kid, I thought carrot cake was a huge disappointment. I’d take a few bites if it was the only cake available, but just because even carrot cake was better than no cake whatsoever. As I grew older, I came to appreciate carrot cake as a vehicle for cream cheese frosting, which I do like, despite finding most store-bought versions way too sweet.
When Ben and I first started dating, I was flabbergasted to hear that carrot cake was his FAVORITE kind of cake. Because I love him so much, I started experimenting with homemade carrot cake and was gradually won over. This grain-free carrot cake is good enough to often get stuck in my head like a song, with the memory of its flavor playing over and over until I give in and bake it again. I won’t say carrot cake is now my number one cake, but it might actually be one of my top three. I like how the carrots keep the cake from drying out, and how the subtly spiced cake contrasts with the subtly tangy frosting.
This simple roast chicken with carrot top-kale pesto is paleo, gluten free, Whole 30 compliant, and just the thing for chilly weekends.
Meet my new favorite weekend tradition: simple roast chicken with carrot top-kale pesto.
The routine goes like this: buy a local, free-range chicken and some fresh produce on Friday, roast the chicken with root vegetables and blend the greens into a pesto on Saturday, and make homemade chicken stock on Sunday. (Of course, you can start the routine any day of the week–that’s just what works best for me since I’m at work all day Monday through Thursday.)
I’ve been carrying out this roast chicken tradition pretty much every other weekend. I love every part of the process: buying what I need at the farmers market, roasting the chicken and vegetables, preparing the pesto, making the broth, and of course, eating what I’ve made (and sometimes even sharing it).
Since moving down to Tennessee and joining a winter CSA from Big Sycamore Farm, I’ve become even more obsessed with cooking with local ingredients and trying all different kinds of vegetables. So when I got a gorgeous bunch of carrots with all their vibrant greens still attached, I was determined to use the tops. I knew I’d read about carrot top pesto somewhere, and a quick search reminded me that the recipe is from Diane Morgan’s cookbook Roots (and is also available online via Culinate).