Make a healthy Paleo meal with just one cooking vessel!
One-Pot Paleo contains a myriad of recipes that cater to every palette, most of which are quick and easy making them ideal for those busy weeknights when you just want to get good food on the table. You’ll be able to create tasty Paleo meals without the mess and you spend less time cooking and cleaning and have more time to enjoy your meals.
With the wide variety of flavors and cuisines to choose from, One-Pot Paleo is guaranteed to have something for everybody.
No special skills are required to cook from this book. If you can saute, fry, grill or turn on the oven, One-Pot Paleo cooking is a breeze!
Here’s a sneak peek of some of the healthy and hearty recipes that you will find in One-Pot Paleo.
Bonus: Check out the recipe for the Skirt Steak Fajitas at the bottom of this page 😉
– Eighty (80) recipes with full-color photography
– A bonus chapter containing eleven (11) basics used throughout the book
– Six (6) chapters of one-pot recipes:
1. Sizzling Cast Iron
2. Comforting Casseroles
3. Scrumptious Stir-Fries
4. Bake Broil or Grill
5. Warming Soups
6. Stews, Sensational Salads
– Recommendations for ingredient swaps and substitutions
– Tips on weekend meal preps for weeknight meals
– An allergen index that clearly identify potential allergens that may be present in each recipe
What is so unique about One-Pot Paleo?
One-Pot Paleo helps simplify your meals without sacrificing flavor. You’ll learn how to cook meals using one cooking vessel and you can use the same techniques with other similar dishes that you may already have in your repertoire.
What are the versions available for this book?
More about One-Pot Paleo:
There are 17 healthier versions of Filipino recipes, most of which you’ve never seen in any Paleo cookbook before.
It follows the standard Paleo template but also incorporated recipes that follow a modified approach and includes rice, safe starches and red wine for cooking. There is an ingredient substitution table provided if you wish to omit these ingredients.
Praise for One-Pot Paleo:
- 6 cloves garlic, minced
- ¼ c (60 ml) extra virgin olive oil
- ¼ c (60 ml) coconut aminos
- 1 ½ tsp (5 g) cumin
- 1 tsp chili powder
- ¼ c (10 g) cilantro, chopped
- Juice and zest of 2 limes
- 1 ½ lb (675 g) skirt steak
- Sea salt
- Black pepper
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 2 jalapeños, stem and seeds removed, sliced into strips
- 2 avocados, sliced
- 1 beefsteak tomato, chopped
- ¼ c (10 g) cilantro, chopped
- Combine all the marinade ingredients in a gallon-sized (3 ¾ L) zip-top plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place it in the fridge to marinate for 1 hour.
- Heat a cast-iron pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes for medium. Remove from the pan. Place it on a cutting board and cover with foil to rest.
- While the beef is resting, scrape off any excess burned brown bits that are stuck at the bottom of the pan. Add the sliced bell peppers, onion and jalapeños. Add the marinade that was used for the meat and sauté vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place it on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato and cilantro.