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I’m so excited to get to review Kelly Bejelly’s brand new cookbook PALEO EATS!

I’m sure you know Kelly from A Girl Worth Saving Blog. I first was introduced to her through her paleo pop tart recipe. I have followed her ever since! I have the great privilege of being a part of a blogging group that she runs and have really enjoyed getting to know her better over the last year. 

When I heard that Kelly was looking for reviewers for her book, I jumped at the chance. I had preordered the book and was excited to also received TWO advanced copies (thank you, Kelly!). I’ll be giving away those two advanced copies to two lucky people!

When Kelly Bejelly started sharing her new Paleo-versions of some of her favorite foods on her blog, she was soon overwhelmed by the positive response and support from so many of you out there who are taking control of your health, but miss the recipes that you grew up with.

As a mother herself, she appreciates that you just want to be able to give your child the gift of knowing the simple joy of a cookie. So, she took your words and messages to heart and poured all of her knowledge into a cookbook that focuses solely on Paleo cooking from the heart, Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You.

To help you navigate these waters and smoothly transition your family to this diet, Kelly has included a few special sections in Paleo Eats, including how to:
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• Go Paleo without breaking the bank
• Find the freshest, “cleanest” veggies
• Work with new-to-you Paleo ingredients
• Rescue a culinary disaster
• Stock your Paleo pantry
• Recreate your own family-favorite recipes

Now you can enjoy soft chocolate chip cookies like the ones you shared with your mom, hot out of the oven and sweet and sour meatballs like the ones you got every time you visited your favorite Chinese restaurant, and even the key lime pie your grandmother made every time she visited.
You’ll also find:
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• 111 Easy-To-Follow Recipes
• 10 Invigorating Breakfast Dishes
• 27 Satisfying Dinner Recipes
• 17 Can’t-Miss Sides and Salads
• 24 “Too-Good-To-Be-True” Desserts
• 18 Must-Have Pantry Recipes
• 5 Refreshing Drinks

These recipes aren’t just fuel for the body. They are beloved caretakers of some of our favorite childhood memories that you can now delight in again!


​The recipe calls for an egg but since one of my daughters and I are sensitive to egg white, I just used a yolk. It still turned out fine. 

Delicious! The kids thought so too!I also made the paleo fried chicken for dinner and it was AMAZING! I love this book!

Be nourished. Be happy.
​Enjoy. 

It’s peach season!

In years past, if I wasn’t canning them (learn how to can peaches without sugar here), I was making things like peach tart, or peach pie crock pot oatmeal with them. Now that I’m grain free (and loving the possibilities)  I am always looking for ways to use them up in grain free recipes.

Grain free peach bread with cinnamon and cardamom is a variation of my other grain free breads on the blog: zucchini, banana, and blueberry. It’s a great base recipe and so far has been very versatile.
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I’m fortunate to have access to spray-free peaches and lots of them. Peaches are high in pesticides if grown conventionally so be sure to look for organic or no-spray when purchasing.
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Instructions:
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1. Preheat oven to 350 degrees F.
2. Mix the dry ingredients in a mixing bowl and add wet ingredients one by one.
3. Add peaches last.
4. Stir well after each addition.
5. Let mixture sit for at least five minutes.
6. Line a loaf pan with parchment paper.
7. Pour batter into pan.
8. Bake at 350 degrees F for 50 minutes to an hour, or until a knife inserted into the center comes out clean.
9. Allow to cool in pan for at least 15 minutes and then transfer to a wire rack.
10. This bread will be crumbly so handle gently when transferring and slicing.
11. Can be stored in the refrigerator.

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We usually eat this for breakfast but it makes a great snack as well. It’s great to make the night before for a quick morning breakfast.

I love the subtle taste of cardamom in this recipe. It’s perfectly balanced by the peaches and cinnamon. It’s great paired with bacon and a glass of raw milk!

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Be nourished. Be happy.
Enjoy!

 

​We eat a ton of pumpkins, apples, and squash when they’re in season. I get no-spray apples at a very reasonable price locally so I’m busy baking up plenty of fall goodness for all! *If you’re in the West Jersey area, visit Cheyenne’s Road Market for the best organically grown produce around!*

If you’re busy like me then you know that making breakfast the night before can be a huge timesaver. I LOVE breakfast breads for their convenience and potential nutrient-density. They are simple to make, cool, and refrigerate for easy eating in the morning. 

Fruit breads are naturally sweet and require little to no additional sweetening. This is good for those of us limiting our sugar intake! I like to use maple syrup or honey if needed. 
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This time, I’m making a grain-free apple cinnamon bread. Feel free to search my site for peach bread, banana bread, blueberry bread, and pumpkin bread!
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One of my favorite spices is Cinnamon. I put it in tea, coffee, pancakes, waffles…everything, when the season is right. My favorite cinnamon flavor-wise is Vietnamese cinnamon. My second choice is Ceylon cinnamon. 
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I also added apple pie spice to this bread. Apple pie spice is NOT an artificial flavoring. It is simply a delicious blend of cinnamon, fenugreek, lemon peel, ginger, cloves, nutmeg. I like this brand. 

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Instructions:
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1. Preheat oven to 350 degrees F.
2. Mix the dry ingredients in a mixing bowl and add wet ingredients one by one.
3. Add apples last.
4. Stir well after each addition.
5. Let mixture sit for at least five minutes.
6. Line a loaf pan with parchment paper.
7. Pour batter into pan.
8. Lay sliced apples on top and sprinkle with extra cinnamon or apple pie spice.
9. Bake at 350 degrees F for 50 minutes to an hour, or until a knife inserted into the center comes out clean.
10. Allow to cool in pan for at least 15 minutes and then transfer to a wire rack.
11. This bread may be crumbly so handle gently when transferring and slicing.
12. Can be stored in the refrigerator.

Be nourished. Be happy.
​Enjoy!