I am so excited to talk about my new favorite book. I know I say that a lot, but the books I’ve been getting lately have been TOP notch. This one and Zenbelly are my favs at the moment.
Let’s get right into it. Mediterranean Paleo Cooking (MCP) is a cookbook filled with 150+ recipes written by Caitlin Weeks, Diane Sanfilippo, and Nabil Boumrar. It is filled with inspired Mediterranean dishes that span breakfasts, appetizers, soups, poultry, meat, offal, and desserts (and probably more). I am obsessed with the flavor combinations in this book and went crazy when it finally arrived at my house!
My boyfriend was also impressed. This is the first time ever that we have sat down and looked at one of my cookbooks together. He pointed out stuff he wanted me to make, i loved it! It’s so much more fun cooking something you know will immensely please yourself and your partner! He wanted the very first recipe in the book, so I made that this Sunday. I posted a picture on my personal facebook page and let me just say….everyone was extremely jealous and wanted a bite.
This is the meatball chakchouka. An instant favorite at our house and I can’t wait to make it for more people!
Want to buy this Beautiful book for yourself or a friend? Click here.
The pages of the book in and of themselves are gorgeous. They have a beautiful ornamental border, which I love. Each recipe indicates how to make it friendly (if possible) for different diets, like nut-free, egg-free, low FODMAP, AIP-friendly, SCD/GAPS, low carb. They have chefs tips and nutritionist notes throughout, because Caitlin is a NTP and Nabil is a chef! Pretty sure that’s why this book is so great, what a combo!
I tried a few other recipes. They all rocked my world. I made the baba ganoush – one word: fabulous. I made the cilantro crackers to go with it. Again – amazing! I adapted those slightly but the flavour profile was all MPC.
The baba ganoush was really creamy and flavourful. I love the way the eggplants and garlic were roasted together, mmmm.
Finally, I made the strawberry coffee cake! I asked Caitlin’s team and they said I could share this recipe with you guys! They also have a preview of the cook you can see here. I really loved this one too. It was delicious but filling and satisfying, so I actually made it last about 4 or 5 days (a miracle in my house). I can’t wait to make different versions of this one! Check out the recipe:
Mediterranean Paleo Cooking–Review and GIVEAWAY!
Number of servings: 10
Per Serving 451 calories
Fat 30 g
Carbs 39 g
Protein 9 g
- Strawberry Coffee Cake by Caitlin Weeks and Nabil Boumrar
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 6 large eggs
- 1/4 cup ground golden flax seeds
- 1/2 cup melted coconut oil, plus more for greasing pan
- 2 tsp orange blossom water (i used lemon juice)
- 1/4 cup honey
- 1 cup sliced strawberries
- Preheat oven to 350 degrees Fahrenheit. Grease an 8x8-inch baking dish with coconut oil. (sam: i used parchment paper and it worked as well!)
- Sift the coconut flour and baking soda into a medium bowl.
- In a large bowl, beat the eggs and flax together and let sit for 2 minutes. Then add the coconut oil, orange blossom water, and honey and mix well until combined.
- Slowly add the dry flour mixture to the egg mixture and stir until thoroughly combined. Gently fold the strawberries into the batter.
- Pour the batter into the prepared baking dish.
- Bake for 35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 to 10 minutes before slicing and serving.
I loved this one too of course. Honestly everything I tried out worked out well, and I have a lot of plans to use this book in the future. That is why I am so excited to be giving away a copy to one of you!
Just enter using the form below.
I’ll announce the winner via email and to my facebook page in one week!