Holy crap. Only 6 more days until my third cookbook Juli Bauer’s Paleo Cookbook is out in the world, out on shelves, and hopefully onto your kitchen table! I can’t believe it’s finally so close. I know I’ve said it a million times, but I’ll say it again: I’m seriously so so SO excited about showing you this book. I’ve never been so excited for a book and I’ve definitely never been so proud of a book.
But who cares what I have to say, I am obviously really excited about it because it’s my hard work all rolled into 319 pages. Instead, I want to tell you what other people have said about the book. I sent out some review copies recently and I’m here to show you some of the feedback I’ve received on instagram and through blog posts about some of the recipes and/or just how the book looks! I want you to know exactly what other people are saying before you get the book yourself!
@cavegirlinthecity – “You guys this is seriously already one of my favorite cookbooks to date…”
@paleopaparazzi – “Congratulations Juli!! Your new cookbook is off the hook gorgeous!!”
@thespunkycoconut – “STUNNING. I had so much trouble just choosing a photo to Instagram, because they’re all so beautiful. So WOW.”
@healthygflife – “I’m a sucker for amazing photos and @primalpalate did an outstanding job on the food photos. Even better, the recipes are approachable and sound delicious! If I can flip through a new book & most of the recipes sound amazing & are actually something I’d try to make, then it’s a keeper for me.”
@primalbites – “@paleomg’s new cookbook is BANANAS!! Like crazy beautiful, ridiculously delicious, and down right hilarious.”
Caroline Potter reviewed my Truffle Mushroom Burgers from the book on her blog Colorful Eats – “But seriously THIS COOKBOOK! It is quite honestly the most beautiful book I have ever seen, thanks to the combined forces of Bill and Hayley’s (from Primal Palate) photography with Juli’s hilarious and bubbly self. Her cookbook truly captures what healthy eating is all about to me—it captures the joy found in eating delicious and nutritious food, because yes the two should always go hand in hand.”
Valerie of Cocoa’s Paleo Kitchen reviewed my Buffalo Chicken Casserole and has already made 5 other recipes from the book! – “I love that her recipes don’t call for many ingredients that are hard to find …..and you likely have most of the ingredients in your kitchen already, for a lot of these recipes.”
Purely Twins went above and beyond, trying 4 of my recipes and sharing a video reviewing the book! They’re even giving away a copy of the book to a lucky winner! Check out their video all about what they thought of the book! – “This cookbook is more than just paleo recipes, it’s about having fun with food. Enjoying delicious and nutritious food because food should be a celebration. Like Juli says it’s recipes to help you shine from within.”
The ladies from Paleo Schmaleo reviewed my Mexican Meatloaf and Living Healthy with Chocolate shared my Two Toned Chocolate Chip Cookies on her blog!
Have You Preordered Your Copy of Juli Bauer’s Paleo Cookbook?!
- 1 medium spaghetti squash (about 21⁄2 pounds)
- 4 tablespoons butter, ghee, or coconut oil, divided
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1⁄2 medium yellow onion, minced
- 1 small red bell pepper, diced
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1⁄4 teaspoon black pepper
- 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot)
- 1⁄4 cup Super Simple Mayonnaise (page 274 in my new book) or store-bought mayo (I use Primal Kitchen Foods)
- 3 large eggs, whisked chopped scallions, for garnish
- sliced avocado, for garnish
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F.
- Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter.
- Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish.
- In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
- Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine.
- Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
- Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.