Southern Paleo: Gluten-Free Recipes for Paleo Comfort Foods from a Southern Mama’s Kitchen
Author
Lucy Fast
Author Bio
Lucy Fast is the author of more than two dozen cookbooks and counting.
She grew up at her great-grandmother’s side, helping in the kitchen and learning the joys of good food and fresh ingredients well prepared. One of her earliest memories at age 5 or 6 involves getting into trouble for demanding her mother give her a “juicy steak not an old dried out one!”
After the birth of her second son and some serious health complications she became interested in “alternative” diets and healthcare, but always insisted on fresh food and great flavor.
A self-proclaimed hedonist, her love of travel and exploration paired with her bull-headed unwillingness to accept bland flavors has grown into a passion she loves to share with family and friends, and now her readers.
Whether she’s preparing a formal multi-course Christmas dinner for 24 or a casual spring brunch for two, Lucy is most comfortable behind the stove with her computer and collection of recipes books close at hand.
When not puttering in the kitchen or writing cookbooks she can usually be found roaming the local farmer’s markets or in her gardens.
Lucy lives in the rolling hills of Virginia with her husband, two sons, and The Menagerie consisting of dog Lola, pigs Ham and Hock, the chickens, ducks, and geese, and a passel of fat and lazy barn cats.
Description
You know that eating a Paleo-style diet is puts you in touch with your ancestral roots—the late night talk show hosts nicknamed it “the caveman” diet, after all.
While you have given up most grains, dairy, sugars, and legumes in order to achieve a better sense of health and well-being, your friends and loved ones might be wondering how you get along on a day-to-day basis—especially if you (or they) are a Southerner. I mean – where is the comfort food?!?
Well, it’s all well and good to get in touch with your ancient roots, but how is a Southerner supposed to carry on his or her heritage of food when you can’t even make a pot of beans or use any butter on this diet?
I mean, can you imagine Paula Deen cooking without butter—she’d tell you flat out that ain’t happenin y’all!
That’s where Southern Paleo: Gluten-Free Recipes for Paleo Comfort Foods from a Southern Mama’s Kitchen comes in to save the day!
It’s time to give a big hey, y’all to cooking favorite Southern comfort dishes in an honest and true Paleo way. Even if you aren’t Southern you’re going to LOVE it!
In this revised and expanded cookbook, you’ll learn how to:
• Prepare a “proper” country breakfast (Think Biscuits n Gravy and more)
• Put together a platter of sides perfect for any covered-dish supper (Cole Slaw, Deviled Eggs, Huspuppies, and more!)
• Have a Friday Night Fish Fry any night of the week
• Put the bounty of the farmer’s market to use in delectable desserts
• Have Sweet Tea, our non-alcoholic beverage of choice (and still be Paleo)
• Make Paleo-appropriate substitutions that don’t sacrifice flavor.
Y’all come on into the kitchen and sit a spell with this Southern Mama’s traditional Comfort Food recipes made Paleo.
Book excerpt
Check out two of our most popular Healthy Southern Paleo recipes!
Chesapeake Bay Crab Cakes
Makes 4 servings (1 serving = two cakes).
1 lb. fresh lump crabmeat, picked over and cartilage removed
2/3 c. almond meal + ½ c. almond flour
2 eggs, beaten
2 ¼ tsp. Old Bay Seasoning
2 T. onion, minced
2 T. parsley, minced
2 T. coconut oil
2 T. grass-fed butter
Lemon wedges
1. In a medium bowl, combine the crab, almond meal, flour, eggs, onion, and seasonings.
2. Measure out 1/3 cup of mixture and pat into a small disk. Repeat to total 8 cakes.
3. Spread flour on a large plat. Roll cakes lightly in flour to coat, dusting off excess.
4. Chill in the refrigerator for 30 minutes.
5. Heat oil and butter in a large heavy skillet over medium heat. Add cakes and sauté 2-3 minutes on each side or until golden brown.
6. Serve with lemon wedges.
Vanilla Wafer Banana Pudding
Makes 8 (3/4 cup) servings.
for the vanilla wafers:
2 ½ c. almond flour
½ tsp. sea salt
¼ c. honey
½ c. Extra Virgin Olive Oil
1 T. vanilla extract
for the pudding:
1 14-oz can coconut milk
2 egg yolks
2 tsp. vanilla
3 overripe bananas, mashed
3 fresh bananas, sliced
½ tsp. cinnamon
½ tsp. ground ginger
1 T. coconut butter
1. Preheat oven to 350 degrees
2. Make the cookie dough: combine dry ingredient in bowl separate from the wet ingredients, making sure to blend each group of ingredients well.
3. Pour the wet ingredients into the dry, pat into a disc, and chill for half an hour.
4. In the meantime, make the pudding: In medium bowl, whisk together milk, yolks, and vanilla.
5. Add mixture to a medium saucepan. Cook over medium heat until it resembles thick custard.
6. Remove from heat and let cool.
7. Heat a small frying pan over medium-high.
8. Heat butter; once sizzling, add mashed bananas, cinnamon, and ground ginger.
9. Cook until banana sugars have caramelized the mixture.
10. Mix banana mixture in with coconut milk mixture and whisk together.
11. Remove cookie dough from the refrigerator and roll out dough.
12. Roll cookies into 2-inch balls and place 2 inches apart on a baking sheet lined with parchment paper. Bake for 8-9 minutes.
13. To assemble the dish, alternate layers of cookies, and pudding, with fresh banana slices.
14. Chill for at least three hours before serving.
Author Website
https://www.facebook.com/pages/Lucy-Fast/436864136463023
Best place to buy your book
http://www.amazon.com/Paleo-Southern-Gluten-Free-Recipes-Solution-ebook/dp/B00Y9H7L16