Review: Paleo Comfort Foods Cookbook (and Brussels Sprouts Slaw Recipe)

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Paleo Comfort Foods is a must have book for anyone who is or wants to go grain free. The enticing full color pictures on every page, clear directions, and easy to find ingredients make cooking grain free exciting! I’ve had grain-free-wannabe friends take a look at this book and exclaim that they’d want to cook something from this book every night!

The book is a great resource, covering Starters and Snacks, Sauces and Staples, Soups and Salads, On the Side, Main dishes, and Desserts.  My favorite aspect of the book is that nothing is too complicated and the ingredients are relatively easy to source.

Brussels Sprouts Slaw Paleo Comfort Foods

The first recipe I made was the Brussels Sprouts Slaw, which I’ll share for you, with my minor adaptations to the instructions.  I brought the finished salad to share with Kendahl of Our Nourishing Roots, to which she dubbed me ‘Queen of Savory Dishes’ :) With the help of a food processor to slice the brussels sprouts, this dish is quick to put together.  I am not a big fan of raw veggies, that’s what appealed to me about this salad- it’s lightly sauteed.

Brussels Sprouts Slaw

1 cup pecan halves (buy nuts here)

1/2 pound bacon, cut into pieces (buy additive free beef or pork bacon here)

1/4 cup prepared mustard

2 tablespoons apple cider vinegar

The juice of 1 lemon

1/4 cup olive oil

1/4 teaspoon freshly ground black pepper (buy herbs and spices here)

1-1/2 lbs brussels sprouts, stems trimmed off

2 green onions, cut on the bias

 

Instructions:

Heat a large skillet to medium high, add pecan halves and toast, stirring constantly, until fragrant (3-5 minutes) and remove.  Turn heat down to medium and fry bacon until crisp. As bacon fries, slice brussels sprouts, either by hand or with the slicing blade on a food processor.  When the  bacon is crisp, remove from pan and allow to drain.  Pour out most of the grease, leaving only about a tablespoon.  Add sliced brussels sprouts and green onions and saute until softened.  As the brussels sprouts cook, whisk mustard, apple cider vinegar, lemon juice, olive oil, and black pepper in a bowl.  Once brussels sprouts are soft, combine the greens, dressing, and toasted pecans and toss. Serve warm or cold.

 

To find other yummy dishes such as this, buy Paleo Comfort Foods here!

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Comments

  1. I want this book! It’s been on my list!

  2. I have this book too! Have you tried the morning glory muffins? A true delight. I plan on posting a review on my paleo food blog and linking this fabulous cookbook too.

  3. This may be my favorite recipe out of the whole cookbook!! SO yummy

  4. Just got this as a pre-xmas gift from a friend, and started out with the Creamed Spinach. It’s a keeper!

  5. You ARE the Queen of Savory Dishes! This is at least the fourth savory wonder I have tried :) I need to buy this cookbook. Maybe a last minute Amazon order is well, in order.

  6. My husband got me this for Christmas and I was so worried that it wouldn’t be very GAPS friendly (as some Paleo food blogs I have read recently are not re: arrowroot starch!) so I am delighted to read that a fellow GAPster loves it! I can’t wait for Christmas morning when I won’t have to pretend to be delighted (since I already know its coming).

  7. I just got this cookbook for my birthday! Last night I made the chicken with mushroom sauce and creamed spinach, both of which were excellent! I would double the sauce mixture for the spinach, as ours turned out a little on the dry side. But the taste was excellent! I cannot wait to try more recipes!

  8. Can I ask what sort of mustard you are using here. Is it English mustard that you make up from the yellow powder (just mustard powder and water in equal amounts) or is it a different sort of mustard? thanks

    • Just prepared mustard- mine’s the ‘spicy’ one from Trader Joe’s, most stores have pretty basic additive free mustard

      • Hmmm, i was wondering as I am in the UK and i suspect the mustard you refer to is something a bit different to what we have here but not really sure. I use english mustard which is stong and hot (and quarter cup sounded rather a lot) or Dijon which is milder and contains vinegar or wholegrain which is also fairly mild and contains vinegar and whole seeds.

  9. I just got this for Christmas today. I can’t wait to try more recipes!

  10. I have the book on my iPad Kindle App – but I might need the actual book because I’d love to flip through the pictures :)

  11. Ashia Mann says:

    This dish was incredible.

  12. Do you add the cooked bacon to the slaw? I must have missed it if you do.

  13. The cultivation of the pomegranate spread around the world.

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