It’s finally here!! After Bill, Hayley and Hayley’s sister Caitlin worked their ass off on this book for about a year, the second edition of Make it Paleo can finally be found in bookstores.
I’m going to tell you a little story because Bill and Hayley are really close to my heart. Ok, more so the short story. I met Bill and Hayley years ago at my first Paleo(fx), but I really didn’t get much time to chat with them or get to know them. Fast forward to now, I’ve been out to Pittsburgh 4 times, 3 of which were to work on my newest cookbook which they are doing the photography for. I’ve gotten to know them, I’ve lived with them, I’ve shopped with them, I’ve watched them work. And through all of the time I’ve worked with them, I like them more and more. These two are extremely hard working, they love what they do, and they want to change other’s lives. And not only are they incredibly good people, but they make absolutely amazing food. I would know. After 3 trips out to Pittsburgh to work on my own cookbook, I would get so sick my own food and they would make a quick, simple dinner that was still exploding with flavor. They know what they are doing and they are damn good at it.
But enough about all the sappy stuff, let’s talk about their new book. If you don’t know much about Bill and Hayley, they run the website Primal Palate and within 4 or so years of being together, they have now written 4 cookbooks. FOUR.
That’s hundreds of recipes that they’ve put into books, loads of information for changing your diet, and all kinds of beautiful photos to stare at. They are so talented in every arena and it truly shows in their books. But since Make it Paleo 2 is the newest, let’s talk about it.
Make it Paleo 2 is filled with over 175 new recipes that range from quiches, to grain free pasta, to sauces and spice blends, to empanadas, dumplings, fried chicken, chowder, to lemon curd and hand pies. They’ve taken all of their experience of cooking for their website and cookbooks as well as Caitlin’s professional experience as a trained sushi chef to create some of the most creative paleo recipes to date. No where else are your going pork dumplings or smoked flounder hand rolls or fried wontons that taste or look like theirs do.
But the cookbook isn’t just filled with delicious recipes, it’s filled with absolutely stunning pictures of each and every recipe. Truly, the photography is some of my favorite food photography out there. Hence why I am working with them on my next book. The pictures showcase how the food tastes and you know with one glance, that your dinner is going to be delicious. And if you are still figuring out the “paleo way” or figuring out what foods work for you, the front of the book is filled with descriptive information about what foods are best and what foods to avoids. And if you know that stuff already, not to worry, they have plenty of information about cooking with unique ingredients such as kombu or certain cooking techniques such as fermenting. This book has simple, old favorites while incorporating new and exciting techniques. They make food simple and delicious, all while creating more exciting food for you to try, as well. It’s just really freaking awesome, honestly.
But let’s summarize since I just went on and on, like a little kiss ass. This is what you’re going to get with Make it Paleo 2:
- over 175 brand new recipes
- old and new cooking techniques to help ease you into cooking and help prove to yourself that you can make an amazing meal
- amazing drink ideas like natural soda syrups, sangria and raspberry lemonade
- desserts like ice cream sandwiches, blueberry tart and fudgy brownies
- and a menu inspiration in the back of the book. If you’re looking to pack a picnic or make your own Asian take-out or have an Italian dinner night – they have a summary of all the best recipes in the book for each occasion.
This book is beautiful and a must-have staple in your house. You will not be disappointed in this book, I promise you that. Now go support these truly good, talented people! Pick up the book today on Amazon, Barnes and Noble, or find it at your local Costco or local book store! And while you’re at it, try out this recipe!
- ½ teaspoon coconut oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated garlic
- ½ teaspoon red pepper flakes
- ¼ cup coconut aminos
- ½ teaspoon fish sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon raw honey
- 24 chicken wings, cut into winglets
- sea salt
- 1 tablespoon sesame seeds, for garnish
- 1 scallion, thinly sliced, for garnish
- Make the sauce: Heat the coconut oil in a small saucepan over medium-low heat. Add the ginger and garlic and sauté until fragrant. Add the red pepper flakes, coconut aminos, and fish sauce and stir to combine. Add the toast sesame oil and honey and whisk over medium heat until they honey has completely dissolved and the sauce starts to bubble slightly. Reduce the heat to low and cook, stirring every so often, until the sauce has reduced and thickened enough to coat the back of a spoon. This can take up to 20 minutes.
- While the sauce is reducing, grilling the chicken wings. Preheat a grill to medium (400 degrees F). Rinse the chicken under cold water, pat dry with a paper towel, and sea with salt. Grill for 20-25 minutes, until cooked through, turning every 5 minutes. (Most grills have hot spots and cooler spots, so moving the chicken around a bit helps to ensure every cooking.)
- Toss the chicken wings with the honey sesame sauce, sprinkle with sesame seeds, and top with sliced scallion.