![\"Southern](\"https:\/\/i0.wp.com\/www.everywritersresource.com\/selfpublished\/wp-content\/uploads\/2015\/05\/southpaleo.jpg?resize=466%2C744\" "\\"Southern")
Author<\/h2>\nLucy Fast<\/p>\n
Lucy Fast is the author of more than two dozen cookbooks and counting.<\/p>\n
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!”<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
When not puttering in the kitchen or writing cookbooks she can usually be found roaming the local farmer’s markets or in her gardens.<\/p>\n
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.<\/p>\n
You know that eating a Paleo-style diet is puts you in touch with your ancestral roots\u2014the late night talk show hosts nicknamed it \u201cthe caveman\u201d diet, after all.<\/p>\n
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\u2014especially if you (or they) are a Southerner. I mean \u2013 where is the comfort food?!?<\/p>\n
Well, it\u2019s 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\u2019t even make a pot of beans or use any butter on this diet?<\/p>\n
I mean, can you imagine Paula Deen cooking without butter\u2014she\u2019d tell you flat out that ain\u2019t happenin y\u2019all!<\/p>\n
That\u2019s where Southern Paleo: Gluten-Free Recipes for Paleo Comfort Foods from a Southern Mama\u2019s Kitchen comes in to save the day!<\/p>\n
It\u2019s time to give a big hey, y\u2019all to cooking favorite Southern comfort dishes in an honest and true Paleo way. Even if you aren\u2019t Southern you\u2019re going to LOVE it!<\/p>\n
In this revised and expanded cookbook, you\u2019ll learn how to:
\n\u2022 Prepare a \u201cproper\u201d country breakfast (Think Biscuits n Gravy and more)
\n\u2022 Put together a platter of sides perfect for any covered-dish supper (Cole Slaw, Deviled Eggs, Huspuppies, and more!)
\n\u2022 Have a Friday Night Fish Fry any night of the week
\n\u2022 Put the bounty of the farmer\u2019s market to use in delectable desserts
\n\u2022 Have Sweet Tea, our non-alcoholic beverage of choice (and still be Paleo)
\n\u2022 Make Paleo-appropriate substitutions that don\u2019t sacrifice flavor.
\nY\u2019all come on into the kitchen and sit a spell with this Southern Mama\u2019s traditional Comfort Food recipes made Paleo.<\/p>\n
Check out two of our most popular Healthy Southern Paleo recipes!<\/p>\n
Chesapeake Bay Crab Cakes<\/p>\n
Makes 4 servings (1 serving = two cakes).
\n1 lb. fresh lump crabmeat, picked over and cartilage removed
\n2\/3 c. almond meal + \u00bd c. almond flour
\n2 eggs, beaten
\n2 \u00bc tsp. Old Bay Seasoning
\n2 T. onion, minced
\n2 T. parsley, minced
\n2 T. coconut oil
\n2 T. grass-fed butter<\/p>\n
Lemon wedges
\n1. In a medium bowl, combine the crab, almond meal, flour, eggs, onion, and seasonings.
\n2. Measure out 1\/3 cup of mixture and pat into a small disk. Repeat to total 8 cakes.
\n3. Spread flour on a large plat. Roll cakes lightly in flour to coat, dusting off excess.
\n4. Chill in the refrigerator for 30 minutes.
\n5. Heat oil and butter in a large heavy skillet over medium heat. Add cakes and saut\u00e9 2-3 minutes on each side or until golden brown.
\n6. Serve with lemon wedges.<\/p>\n
Vanilla Wafer Banana Pudding
\nMakes 8 (3\/4 cup) servings.
\nfor the vanilla wafers:
\n2 \u00bd c. almond flour
\n\u00bd tsp. sea salt
\n\u00bc c. honey
\n\u00bd c. Extra Virgin Olive Oil
\n1 T. vanilla extract
\nfor the pudding:
\n1 14-oz can coconut milk
\n2 egg yolks
\n2 tsp. vanilla
\n3 overripe bananas, mashed
\n3 fresh bananas, sliced
\n\u00bd tsp. cinnamon
\n\u00bd tsp. ground ginger
\n1 T. coconut butter
\n1. Preheat oven to 350 degrees
\n2. Make the cookie dough: combine dry ingredient in bowl separate from the wet ingredients, making sure to blend each group of ingredients well.
\n3. Pour the wet ingredients into the dry, pat into a disc, and chill for half an hour.
\n4. In the meantime, make the pudding: In medium bowl, whisk together milk, yolks, and vanilla.
\n5. Add mixture to a medium saucepan. Cook over medium heat until it resembles thick custard.
\n6. Remove from heat and let cool.
\n7. Heat a small frying pan over medium-high.
\n8. Heat butter; once sizzling, add mashed bananas, cinnamon, and ground ginger.
\n9. Cook until banana sugars have caramelized the mixture.
\n10. Mix banana mixture in with coconut milk mixture and whisk together.
\n11. Remove cookie dough from the refrigerator and roll out dough.
\n12. Roll cookies into 2-inch balls and place 2 inches apart on a baking sheet lined with parchment paper. Bake for 8-9 minutes.
\n13. To assemble the dish, alternate layers of cookies, and pudding, with fresh banana slices.
\n14. Chill for at least three hours before serving.<\/p>\n
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