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Are you struggling to come up with easy and healthy recipes for you and your family. I recently did a post for those who are struggling with cooking because they don’t do it very often or at all. Perhaps you are someone who does cook, but stuck in a recipe rut. Or you are trying to make changes in how you eat and be more healthy, but not quite sure how to do that. I have a solution for you, a brand new cookbook with fast and flavorful paleo recipes by Amanda Torres.
This cookbook is about preparing meals, and not just individual recipes. Many of the main dish recipes have instructions for how to make them into a side dish. There is also a side dish finder in the back to easily pair mains and sides together. There is also a batch cooking guide for those of you who like to prep food ahead and put some in the freezer. And one other helpful suggestion that I have never seen in any other cookbook is 2 pages of what to do with your extra partially used ingredients. I think I will be using this page.
This cookbook is not out yet; it will be released on March 31st. But if you are interested in it I recommend you pre-order now.
All 76 recipes are gluten-free, dairy-free, grain-free, and legume-free (all of which fits under the paleo definition). Many are also low carb (50) and 65 are egg-free, as well some being nut-free, and nightshade free. So if you have dietary restrictions you will find this book to be very helpful.
I enjoyed several recipes out of this book, before doing this review. We had the Chicken Caulifredo with Broccoli a few nights ago. I actually didn’t make the broccoli but served it with noodles instead, zucchini noodles for my husband and I to keep low carb and gluten free noodles for my kids. Instead of broccoli we had some salad on the side. I was very impressed with the dairy free alfredo sauce made with caulflower, nutritional yeast, chicken broth and few other ingredients. It was definitely yummy.
Then another night I made the Pan Seared Crispy Skin Salmon with Avocado Crema. This was a very simple recipe. I served it with red beets and winter squash. The avocado cream was delicious and really made the meal and again simple to make. I didn’t use her suggestions for sides in this one, but I like that they are there and will do so more in the future.
And last night I made the Sausage Sawmill Gravy with Fried Ripe Plantains. I found 5 plantains for $1 at a local produce market so picked them in order to try out something else from this cookbook. It was a big hit especially with one of my daughters as having the sausage gravy over fried plantains was a nice change from biscuits. I recommend that recipe as well.
I do have permission to share the Egg Drop Soup recipe with you, which is also very tasty. It only takes about 10 minutes to make, which is a winner in my book too.
Egg Drop Soup
Notes
Reprinted with permission from Fast and Flavorful Paleo Cooking by Amanda Torres, Page Street Publishing Company 2020. Photo credit: Jean Choi.
Ingredients
- 1 tbsp avocado oil
- 2 large cloves garlic, minced
- 1 tsp fresh ginger, minced
- 3 green onions, sliced thin, whites and greens separated
- 1 tbsp tapioca starch to thicken (optional)
- 4 cups chicken broth
- 1 tbsp coconut aminos
- 2 tsp toasted sesame oil
- 4 large eggs, well beaten
- Fine Himalayan salt and freshly cracked black pepper, to taste
Instructions
- Heat a medium pot or saucepan over medium heat until hot.
- Add the oil and swirl to coat the bottom of the pan.
- Add the garlic, ginger, and white parts of the green onions and saute until fragrant, about 1 minutes.
- If using the tapioca starch to thicken, take 1 cup of the broth and dissolve the starch in it.
- Pour the broth, coconut aminos, and toasted sesame oil into the pan.
- Bring the broth to a gentle simmer, and then immediately remove the pot from the heat.
- Use a spoon to stir the broth continuously in one direction while pouring the eggs into the broth in a thin steady stream. (A measuring cup with a spout is use for this step and will yield soft creamy egg ribbons.)
- Season with salt and pepper to taste.
- Serve immediately and garnish with green onion greens.
Click here to order a copy for your kitchen.
Thank you so much for the review and for sharing a recipe! I’m so glad you’ve enjoyed cooking from the book.
You are very welcome.
We had some plantains left from the recipe we made the other night so had them with eggs and bacon this morning. Yummy. My 14 year old dd loves them.