Near the end of 2014, our good friends Bill & Hayley of Primal Palate told us about their idea for a sort of “best of” paleo recipe round-up. They asked us if we would contribute to it, and of course we happily jumped on board! What an honor to be included among some of the best paleo cookbook authors and bloggers out there. We don’t know about you, but this past year FLEW by at lightning speed. So we couldn’t believe it when we got an e-mail from Bill & Hayley asking if we would contribute again, this time to the Best Paleo Recipes of 2015 ebook! Our disbelief that 2015 was coming to an end aside, we were beyond excited to be included once again!
What is the Best of Paleo 2015 ebook? Well, Bill & Hayley have pulled together over 190 recipes from 32 of the top paleo cookbook authors, bloggers and chefs all in one place. With so many recipes out there it’s hard to know where to look, let alone which ones are the best! With this ebook, all of that hard work has been done for you. Each of the 32 contributors were asked to submit 6 recipes which showcased their best material produced in 2015 with one caveat: one recipe had to be brand new, unavailable anywhere else! How cool is that?!
Contributors include: Mark Sisson, Juli Bauer of PaleOMG, Bill Staley & Hayley Mason of Primal Palate, Sarah Ballantyne, Cassy Joy of Fed + Fit, Brittany Angell, Joshua Weissman of Slim Palate, Kelly Brozyna of The Spunky Coconut, Russ Crandall, Vanessa Barajas of Clean Eating with a Dirty Mind, Danielle Walker, Steph Gaudreau of Stupid Easy Paleo and that’s only the tip of the proverbial iceberg! There’s so much content packed into this ebook that you’ll be kicking your year off with a bang.
Some of the deliciousness you’ll find inside (because I know that’s what you really want to know!)
Cashew Coffee Cake from Cassy Joy (Fed + Fit)
Orange Glazed Chicken Kabobs from Juli Bauer (PaleOMG)
Chicken Korma from Russ Crandall (The Domestic Man)
Pork and Apple Ravioli from Bill Staley & Hayley Mason (Primal Palate)
Mediterranean Shepherd’s Pie from Caitlin Weeks (Grassfed Girl) and Chef Nabil Boumrar
Chai Spiced Yogurt With Warm Berry Sauce from Alexa Schirm (Simple Roots Wellness)
We have not one, but TWO new recipes in the ebook, our Strawberry Lemonade Cupcakes and a Crawfish Boil! These pair with our favorites of our 2015 recipes: Roasted Sweet Potatoes & Brussels Sprouts with Pecans and Balsamic Drizzle (sounds fancy pants, but it’s super easy!), Traditional Beef Pho, Sausage Stuffing Stuffed Squash (AIP!) and Cajun Shrimp Salad (Whole30).
The variety alone in this ebook is reason enough to grab your copy today. Plus, since it IS an ebook, you don’t have to wait for a book to ship or make a trip to the bookstore in hopes they have it in stock only to leave empty handed! It downloads immediately to your computer, tablet or phone – warning, immediate mouth-watering may occur 😉
- 1¾ cup sea salt
- 1½ tbs black pepper
- 1 tbs ground cloves
- 1 tbs ground allspice
- 5 tbs cayenne pepper
- 3 tbs smoked paprika
- 1 tbs coriander
- 1 tbs dried oregano
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tbs dried thyme
- 1 tbs mustard powder
- 1 tbs dried dill
- 10 dried bay leaves, crumbled
- 5-6 gallons water
- 10 lbs live crawfish
- 4 lbs small red potatoes
- 1½ lbs andouille sausage
- 8 oz butter or ghee
- Rinse crawfish still in it's mesh sack by spraying it with a hose until the water runs clear. About 5 minutes.
- Remove crawfish from mesh sack and transfer them into a large cooler with a drain plug. Rinse again until water runs clear out of the cooler stirring occasionally to make sure all dirt is rinsed out. Plug cooler and fill with water one final time. Discard any dead crawfish. They will be floating in the water.
- While crawfish are rinsing, fill your pot with water and place it on the propane burner. Add seasonings and bring to a boil on high heat. Add butter and potatoes to steamer basked and boil for about 15 minutes with the pot covered.
- Remove steamer basket from pot and add crawfish to basket. Boil crawfish and potatoes for an additional 15 minutes.
- Turn heat off and allow crawfish and potatoes to simmer for at least 10 minutes but up to 45 minutes. The longer you let the crawfish and potatoes sit, the more flavor from the spices they will absorb.
- About 10 minutes before you’re ready to remove crawfish, add sliced andouille sausage to the pot to warm it up. Since it’s already cooked through, there’s no need to add it to the boil earlier.
- Serve by dumping out crawfish over a newspaper covered table. Drizzle crawfish with lemon juice as desired. If more spiciness is desired, sprinkle with more seasonings.
- Break the crawfish in half where the tail meets the body by twisting and pulling the tail away.
- Remove the first segment from the tail and then pinch the meat out using your thumb and forefinger.
- Be sure to suck out the juices from the body as well. That’s where most of the flavor will concentrate and it’s just delicious.
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