Paleo Made Easy: New cookbook makes diet plan as simple as one sheet
With so many diets out there, you may not know where to look for new ideas of recipes for each one. Luckily there have been several new cookbooks released that are ready to help.
For those following the Paleo diet, “The Paleo Sheet Pan Cookbook” by Jennifer Bumb, the creator of the family-friendly cooking blog, Pretend It’s a Donut, gives 60 recipes of easy to create meals for the whole family that sticks to the diet plan.
Bumb offers up Breakfasts, Main Dishes, Sides and Desserts, all that are made with that one kitchen item we all seem to have – a sheet pan!
Whether it’s a Giant Cinnamon Pop Tart for Breakfast, Steak-Wrapped Pepper Rolls for a quick Main Dish, Broccoli Tater Tots that kids will actually eat as a Side or Ooey-Gooey Avocado Brownies (yes really) for dessert, these are all recipes that are family-friendly and ready to please all of the palets in everyone’s homes. And the recipes are gluten-free, lactose-free and grain-free.
Even if you are not following the Paleo diet, there is something new to try that don’t take a lot of extra expensive ingredients and no one will feel like they are missing out on anything.
Try out a spicy egg dish for breakfast or a leisurely Sunday brunch with the family, with the recipe provided.
“The Paleo Sheet Pan Cookbook” is published by Page Street Publishing. It is $21.99.
2 ancho chiles, seeded and diced 1 red bell pepper, diced
2 cloves garlic, minced
2 (28-oz [798-g]) cans fire-roasted diced tomatoes, with liquid
1¢ tsp (3 g) ground cumin
1¢ tsp (3 g) sweet paprika
1 tsp dried minced onion
1 tsp sea salt
Fresh lime juice
Handful of fresh cilantro
Fresh arugula, microgreens or sliced avocado, optional
Preheat the oven to 375∂F (190∂C). Spread the ancho chiles, bell pepper and garlic onto a sheet pan. Pour the tomatoes onto the baking sheet. Sprinkle the cumin, paprika, onion and salt all over the tomatoes. Stir the mixture to combine the ingredients, and spread it to fill the entire baking sheet.
Put the sheet pan into the oven and cook the shakshuka for 15 minutes. Carefully remove the sheet pan. Crack 6 eggs on top of the tomatoes, and then return the pan to the oven.
Let the shakshuka bake for another 10 minutes, or until the tomatoes are bubbly and the eggs are set and no longer runny. Garnish the shakshuka with the lime juice and cilantro, then top it with the arugula, if using.
(Reprinted with permission from Page Street Publishing from “The Paleo Sheet Pan Cookbook” by Jennifer Bumb)
Amy Phelps can be reached at firstname.lastname@example.org