“Ok, so what do I eat?” This is the question I always get from my nutrition clients about half way through my initial consultation with them. If you’re new to the world of Paleo, I get it. For some people, it can seem completely overwhelming! Well, here we have it – the perfect cooking guide to help newly convinced folks that the paleo diet will help them rejuvenate their health.
Hayley Mason and Bill Staley are quite skilled in the kitchen, but they break it down in a way that even novices can handle. With The 30 Day Guide to Paleo Cooking, you can easily make delicious recipes without too much hassle. Each recipe is coded with a difficulty scale so you know right up front what you’re getting yourself into. There’s a great 30-day meal plan and easy to follow instructions for what’s ok, not, and “grey” for paleo. I also love the “time savers” section in the back, full of quick, delicious, and healthy meals. The photos are really appetizing, taken by Bill himself. In short, anyone new to paleo needs this book.
I decided to make two recipes for my family. The first one is “Buttered Squash Ribbons” on page 164. Luckily, I had some yellow and a light green variety of zucchini (which was quite seedy, and is not ideal) fresh from my fields and ready to harvest. I also ran out (in the rain) to grab some fresh basil and oregano. Wow, summer is fantastic.
I put the sliced veggies aside, and began the steak. TX Bar Organics recently sent me some samples of their beautiful grass fed steaks. I prepared two thick pieces of Beef Top Sirloin. I brought the steak to room temperature, heated up a cast iron skillet, and added a tablespoon of ghee to the pan. After patting the steak dry, sprinkling with salt and pepper, I added them to the pan to sear. It took about 1o minutes on one side and only another five on the other. Since they were so thick, I then turned down the heat and covered them with a lid for another five minutes, just to let the insides cook a bit. After they were done, I transferred them to a cutting board and let them rest while I finished the zucchini. A quick saute in the pan with a touch of butter, then a toss with fresh herbs, salt and pepper and they were done. Beautiful!
I also made the chimichuri sauce while the steak was cooking. It includes lemon juice, parsley (also from my farm), garlic, and a few other simple ingredients I always keep on hand. Once the steak had a few minutes to rest, it was time to slice and serve.
It was amazing – the whole thing! Fresh and clean tasting. I used an emulsion blender to make the sauce, which ends up emulsifying the oil instead of keeping the sauce green. You’ll see when you buy the book that the sauce is supposed to be much prettier than I captured it here. The steak was to die for, especially with the chimichuri over it. If you’re looking for a good source of sustainable,grass-fed meat, please check out TX Bar Organics.
To sum it all up, I’ve got a new book to suggest to all of my first time clients and friends who are starting a 30 day paleo challenge. Easy to follow, full of delicious, approachable recipes, and beautiful to flip through. Click here to buy the book from my affiliate store. Oh, and if you need new fun ideas for Paleo Lunches and Breakfasts on the Go, I’ve got a great solution for you: my new book – coming out August 6th. Stay tuned! I’ll also be reviewing Beyond Bacon as soon as the meat in my fridge thaws so I can prepare Swedish Meatballs. Yum!