I stumbled on Matt & Stacy from Paleo Parents in my early days of Paleo when their book “Eat Like a Dinosaur: Recipe & Guidebook for Gluten-free Kids“ was coming out. I picked up a copy that I was planning on giving my best friend who’s kids only ate mac and cheese… except I kept it for myself. Probably the right decision since being childless, I’m not exactly in the position to be dishing out advice on that subject. I also pre-ordered “Beyond Bacon” and, once it arrived, cooked that bacon wrapped roasted chicken immediately. While Eat Like a Dinosaur is a great resource for families and Beyond Bacon is all about my absolute favorite protein, I’m going to go out on a limb here and tell you their newest “Real Life Paleo” is my favorite of their book library.
With their latest cookbook, Matt & Stacy have outlined a simple 3 phase approach for people and families to transition to a Paleo lifestyle. First you “Swap,” then you “Remove,” then you “Heal.” You can spend as much time in any phase as you need and they carefully outline how to accomplish what could be an overwhelming dietary change. Since this is all about real life, they have included many valuable resources to help you be successful – my favorite being the “Going Out Guide.” Who doesn’t want to occasionally have their meal delivered to their table after a really long day or for a special night out? I sure do! Another part of this book that I really love is the “Setting Your Paleo Table” section that gives you 21 meal ideas, showing you how to pair main entrees and sides for a complete meal. What has been especially helpful to me are the 30 minutes or less, 5 ingredients or less and 1 pot recipes. Just like everyone else, I’m often short on time and these are a great go-to so we still eat a healthy, nutritious meal.
I have an interesting list of food sensitivities and it’s been a challenge to figure out what to make for breakfast without my beloved eggs. Luckily for me and anyone else with restrictions there are 115 egg-free recipes in this book, 109 nut free and 143 nightshade free. This hash has become a very regular occurrence in my meal planning. If you can manage to hoard some leftovers, this is great reheated the next day and it also froze well for me. Enjoy!
*written by Stacy- who works behind the scenes with Juli, is addicted to cookbooks, and has no blog.’
- 2 tablespoons lard or fat of choice
- 2 medium sweet potatoes, peeled and diced
- 1 large yellow onion, diced
- 1 pound Traditional Beef Breakfast Sausage (page 164) or store-bough breakfast sausage of choice
- 2 medium green apples, peeled and diced
- Salt and peper to taste
- In a large cast-iron skillet over medium heat, melt the lard.
- Saute the sweet potatoes and onion, stirring frequently, until the sweet potatoes just begin to soften and the onion is translucent but not browned.
- Add the sausage and apples and continue to stir and cook until the sausage has browned. As you cook, break up the larger pieces of sausage with a spatula.
- Season with salt and pepper, stir to incorporate, and serve.