psst, don’t miss the end of the post for a chance to win a copy of SIGNED by Jenny and us!
THE GIVEAWAY IS OVER – WINNER IS ALEXANDRA ROBERTSON
We’ve always been looking for ways to make things easier for people living a paleo lifestyle. We’ve talked about making transition easier in Real Life Paleo and making kid-friendly paleo easier in Eat Like a Dinosaur. But the one thing we, admittedly, are not so good at is making meal preparation easier. Lucky for us, and for you, Jenny Castaneda of Paleo Foodie Kitchen has come up with a great new book called One-Pot Paleo (AVAILABLE TODAY!) that will help you dinner preparation and clean up a lot easier! When she approached us to write the foreword, we readily accepted. Not just because it’s a fantastic book, but because we think that you – busy people who don’t have time for endless meal preparation and clean-up – will LOVE how simple and also flavorful dishes made with meat and vegetables in ONE POT can be. And now the book is here! So, with her permission, here is Stacy’s foreword and one of our favorite recipes from the book!
From the moment Jenny told us she was writing One Pot Paleo we were impressed and excited about the concept! After running our own website and writing several bestselling cookbooks, we know first-hand how much people struggle to make this lifestyle work for them in the long haul. Navigating those difficulties and figuring out how to make it work in real life is how Paleo becomes a lifestyle to maintain optimal health, instead of just a diet. Having a resource to help us all focus on ways to make Paleo easier provides a life line for so many busy people, especially families – and One Pot Paleo does just that!
It won’t be a surprise to anyone that one of the hardest parts of going paleo is moving away from simple, pre-made foods towards making everything at home from scratch. We remember when we first started out, the hours spent standing in the kitchen, unfamiliar with how to pace cooking each component of a meal and feeling overwhelmed of even where to start. But, using the method of cooking entire meals in one pot simplifies something that can be overwhelming to many; it’s a technique we ourselves use several times a week in our own home. Not only does it save time and effort when cooking, but having a meal on the table without a huge mess in the kitchen is an amazing accomplishment!
All of that does you no good, however, if the food isn’t satisfying once made. I’m here to tell you, that is not a concern with the recipes you’ll find in the pages to follow. We knew I’d like the recipes from having followed Jenny and her blog, Paleo Foodie Kitchen, in social media for years. What we didn’t anticipate, however, is how well the book would come together and be packed with gorgeous, drool-worthy, inventive, bold, flavorful, colorful, rich, deliciousness – all without clogging your sink full of dirty dishes!
I had no idea there were so many ways to make delicious food, simply!
When the family sat down and paged through the recipes in One Pot Paleo we couldn’t narrow down which we wanted to try to a list of even less than a dozen. With a seemingly genius approach to international cuisine, we’re thrilled to try out the Japanese Hot Pot, the Japchae Noodles and the Peruvian Chicken Lime Soup. Our favorites ranged from nut-free, dairy-free Plantain Pizza to the incredible Dutch Baby and the Hawaiian Meatballs. And how could we go wrong with Aromatic Mussels or Fifteen Minute Ginger Chicken Noodles? There’s simply too many great options to choose a starting place!
Furthermore, we love Jenny’s progressive approach to defining Paleo. Unlike the rigid rules of yesteryear, Paleo is now viewed as a template for each of us to tailor to our own body’s ever changing needs. For some of us that means absolutely no grains but inclusion of high quality dairy, for others, safe starches like white rice help us regulate hormones and maintain health without derailing gut health. In One Pot Paleo you’ll find nourishing, healing true superfoods like broth, organ meats, vegetables, and seafood as well as recipes using rice and butter to expand your paleo template, if you’re willing to try. And the Allergen Index will allow anyone with food sensitivities (like our family) to find recipes that work for their particular needs.
From our love of Julia Childs quotes for enjoying life’s splendors (tasty food) to abundant use of traditional foods, like liver, we found comfort and joy in reading Jenny’s recipes. The photos are spectacular and with each page we found ourselves more and more impressed with what was able to be accomplished in one dish. Don’t be afraid to sit down and curl up with a mug of something warm (perhaps the Chicken Broth) to read the whole book cover to cover – we recommend you grab a big pile of sticky notes first; you’ll wanna flag all the recipes to try later!
When we asked Jenny what the one recipe we had to try was, she said that since we’re the advocates of pork, we had to try her recipe for Stir-Fried Noodles, based upon the Filipino dish called Pancit. And we have to say she was right! This recipe is not only delicious but it’s also super affordable and filling – we highly recommend you give it a try! And, if you love this dish like we did, consider picking up One-Pot Paleo!
- 1/2 lb. rice or sweet potato noodles
- 6 C water
- 1/2 lb. thin pork belly, sliced into 1" thick strips
- sea salt
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 large carrot, julienned
- 1/4 lb. baby bok choy, cut in half and sliced into 2" pieces
- 1 C cabbage, shredded
- 1/4 C coconut aminos
- 2 tsp fish sauce
- 1 tsp black pepper
- 1 1/4 C broth
- 1/2 C green onion, sliced
- 2 hard boiled eggs, sliced
- 2 lemons, quartered
- Soak the noodles for 20 minutes until the strands are soft. Drain and set aside.
- Generously season the pork belly with sea salt. In a wok over medium heat, add the pork belly and fry until crispy, about 10 minutes. Stir constantly so that every piece cooks evenly. Drain the excess oil after cooking the pork belly. Add the onion and garlic. Saute for 2 minutes until onions are translucent.
- Add carrots, bok choy and cabbage. Saute for 2 minutes.Season with the coconut aminos, fish sauce and black pepper. Add the broth. Cover and simmer for 3 minutes. Add the softened rice noodles and mix until the noodles are coated with the broth. Cover and cook for 10 minutes. Stir halfway through so the noodles cook evenly. Adjust the fish sauce and black pepper to taste.
- Top with green onions and eggs. Serve with lemons on the side.
Need a copy of this book in your house STAT?!?! We are giving you a chance to win a SIGNED copy! Signed by the author, Jenny, but ALSO by Matt & Stacy! Simply follow the instructions in the Rafflecopter app below!