Spiced Turkey Drumsticks & Gravy (page 118)
Today is the day: my cookbook, Paleo Planet, is finally out! If you pre-ordered (thank you!!!) it should be on your doorstep by the end of the evening. If you haven’t ordered the book yet, it’s available online from Amazon and Barnes & Noble. You can also buy it at local bookstores (find out which ones on IndieBound) and Barnes & Noble stores across the United States. I cannot wait for you to see it!
The book includes over 125 paleo recipes inspired by cuisines from around the world with a color photograph of each one. All the recipes are gluten free, grain free, and soy free. They’re also free of refined sugar, legumes, and dairy (with the exception of ghee). My hope is that the book will help anyone who reads it cook more real food that’s both healthy and exciting, no matter which diet (if any) they follow. Since I know food allergies are a big concern for many of us, I’ve included separate lists of egg-free and nut-free recipes (or ones in which eggs and nuts can be easily omitted) in addition to the regular index. There are over 80 recipes on the nut-free list and more than 90 on the egg-free list. There are also more than 80 Whole30-compliant recipes in the book, and you can download a bonus table of contents listing all of them right here. In case you’re new to paleo cooking or baking, the introduction explains some essential ingredients for stocking a paleo pantry plus how and why they’re used.
Ingredients for Dukkah (page 25)
Paleo Planet has eight chapters packed with new and exclusive recipes. The first chapter—sauces, spice blends, and pantry staples—details how to make all of my favorite paleo building blocks like almond milk and ghee, plus recipes for spice blends like dukkah and za’atar and several sauces, salsas, and chutneys. The second chapter includes appetizers, soups, salads, and snacks, from skillet “cornbread” to malaysian beef satay to prosciutto & papaya with spiced balsamic glaze.
Chicken & Cantaloupe Stir-fry (page 78) with Cauliflower Rice (page 204)
The heart of the book includes high-protein main dishes, with chapters for poultry, beef, pork & lamb, and seafood. Some of my very favorites include chicken and cantaloupe stir-fry, chiles rellenos with pepita-avocado crema, lega tibs, Australian burgers, lamb meatballs with saffron sauce, broiled salmon with ginger-orange sauce, and shrimp pad see ew.
Australian Burgers (page 143)
And while there are plenty of vegetables included in the main dishes, there’s also a whole chapter devoted to vegetable sides like bhindi masala and smoky sweet potato latkes.
Smoky Sweet Potato Latkes (page 222)
A breakfast & brunch chapter comes next, and includes grain-free muffins, baked eggs, oven pancakes, and sausage with an international spin. There are also paleo versions of well-loved breakfasts from around the world like shakshuka with greens, spinach and bacon soufflé, and huevos divorciados.
Spinach & Bacon Soufflé (page 234)
The last chapter features paleo dessert recipes like millionaire’s shortbread, green tea ice cream, raspberry-lime clafoutis, and Malagasy banana fritters. While I can’t advocate indulging in paleo treats every single day (unless they’re fruit-based ones), I love to bake for special occasions and get-togethers, and want everyone to be able to make decadent desserts for themselves and their families without any gluten or grains. I really enjoyed sharing these recipes with unsuspecting taste testers who had no idea that paleo desserts could be just as good—and often much better—than their glutinous counterparts.
Malagasy Banana Fritters (page 252)
For even more of a sneak peek into the book, check out the recipe for Korean Beef with Cucumber & Shiitake mushrooms on the Amazon page (scroll down to the “From the Publisher” section) and the articles and reviews from other food and wellness writers.
- Christine Yu from Well+Good interviewed me and shared the recipe for Slow-Cooker Carnitas with Pineapple-Avocado Salsa
- Gretchen McKay from the Pittsburgh Post-Gazette shared the recipe for Moroccan Beef with Apricot and Dates
- Heather Resler of Cook It Up Paleo made Gingerbread Blondies (and a video!)
- Taylor Kiser of Food Faith Fitness made Zucchini Noodles with Everything Pesto and Fried Eggs
- Lauren Lester of Wicked Spatula made Garlicky Shrimp (Gambas al ajillo)
- Sharon Bishop of Plated with Style made Indochinese Chile Chicken
- Natalie Perry of Perry’s Plate made Garlicky Shrimp (Gambas al ajillo)
- Julia Mueller of The Roasted Root made Indochinese Chile Chicken
- Mary Haymaker of Chattavore made Marinated Skirt Steak with Cilantro-Lime Ghee
- Brandy O’Neill of Nutmeg Nanny made Gingerbread Blondies
- Olga Berman of Mango Tomato made Pineapple Fried Cauliflower Rice
- Monica Bravo of Bravo for Paleo made Indochinese Chile Chicken
I’ll update this page with more reviews as they come in!
When I started working on this book almost two years ago, I had no idea how fun, exciting, rewarding, or hard it would be. I’m so thankful for the amazing team at Harvard Common Press, my friends and family, my recipe testers, and YOU for reading my blog and for all your support. If you have any questions about the book, feel free to ask in the comments below or email me: becky(at)acalculatedwhisk(dot)com. If you feel so inclined, I would really appreciate your candid review on Amazon. And when you make recipes from the book, I would LOVE to see pictures! You can use the hashtag #paleoplanet, tag me (@calculatedwhisk on Twitter and @acalculatedwhisk on Instagram), or share them on my Facebook page.
Find Paleo Planet online or in a store near you:
Black Forest Cake (page 277)
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