Mediterranean Paleo Cooking–Review and GIVEAWAY!

Mediterranean Paleo Cooking–Review and GIVEAWAY!

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.

Paleo Meatball Chakchouka

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.

Paleo Baba Ganoush

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:

paleo strawberry coffee cake

Mediterranean Paleo Cooking–Review and GIVEAWAY!

Number of servings: 10

Per Serving 451 calories

Fat 30 g

Carbs 39 g

Protein 9 g

10

Mediterranean Paleo Cooking–Review and GIVEAWAY!

Ingredients

  • 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

Instructions

  1. 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!)
  2. Sift the coconut flour and baking soda into a medium bowl.
  3. 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.
  4. Slowly add the dry flour mixture to the egg mixture and stir until thoroughly combined. Gently fold the strawberries into the batter.
  5. Pour the batter into the prepared baking dish.
  6. Bake for 35 minutes, until a toothpick inserted in the center comes out clean.
  7. 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.

a Rafflecopter giveaway

I’ll announce the winner via email and to my facebook page in one week!

paleo strawberry coffee cake

Sam

Paleo Peanut Butter Banana Toast

Paleo Peanut Butter Banana Toast

DSC_1363-002

DSC_1351-001

This is a recipe for a knock off of my all time favourite snack, peanut butter banana toast. It’s made using yuca ‘bread’. Having a replacement for this snack makes my heart happy. And it makes YOU say “recipe!!!” on instagram. I always need to oblige when people beg for the recipe. I had some other stuff planned to post first but here we are.

The yuca bread is not exactly like normal bread. It’s more of a flatbread. And it’s really not THAT sweet. But it’s perfect for simulating toast. It’s chewy and crispy at the same time, and it’s amazing. Especially with ‘peanut’ butter (macadamia cashew butter actually) smeared on top, then piled with bananas. Amazing.

I love to reheat it using the toaster oven to maintain crispness. Store this stuff in the fridge.

Yuca may seem intimidating, but once you get a handle on it, it’s fine, seriously. It doesn’t even take me that long to clean up anymore. I can have it in the pot in 5 minutes, and everything cleaned up in a snap as long as you soak it in hot water! I suggest you watch this video by predominantly paleo for more info, but I’ll explain the basics in the recipe as well.

One other benefit of yuca is it is NOT expensive. This whole recipe ends up making 12 – 16 slices, and the yuca probably cost about 2 dollars. Not shabby in the slightest.

Speaking of the recipe…I know that’s why y’all truly come here so let’s get to it! This recipe requires a food processor, parchment paper, a rolling pin, and makes 2 flatbreads, each can be cut into 6 – 8 pieces.

DSC_1359-001

Paleo Peanut Butter Banana Toast

Number of servings: 12

Per Serving 63 calories

Fat 3 g

Carbs 8 g

Protein 1 g

12

Paleo Peanut Butter Banana Toast

Ingredients

Instructions

  1. 1. Bring a medium pot of water to a boil. Peel the yuca by using a large knife and completely peeling the tough brown skin, as well as making sure there is no purple left behind either. If it smells weird, don’t use it, it’s likely gone bad.
  2. 2. Cut the yuca into 2 inch pieces. Place in the boiling water and cook for TWENTY minutes. The yuca will be fork tender. Turn off heat and drain the water. DO NOT OVERBOIL!
  3. 3. Throw the yuca, the oils, and the salt into the food processor and blend until a dough comes together (about 1 minute). Empty the dough onto a piece of parchment paper. It may be sticky but it will get better as it cools and be more workable.
  4. 4. After 20 minutes of cooling, preheat the oven to 450 degrees. Separate the dough into 2 and place each half on parchment paper. Take another piece of paper and place it on top. Roll with a rolling pin. This should make it much less messy! Roll until about 1 cm thick, and into as rectangular of a shape as you can. Repeat with the other ball of dough.
  5. 5. Sprinkle with cinnamon and sugar and bake for 30 minutes, until the top is crispy. I place both trays side by side in my oven at the same time.  Remove from oven and slice into 6 – 8 pieces each. Serve with a smear of macadamia cashew butter and sliced bananas. Store in fridge and reheat in toaster oven.

*calories are calculated per piece of bread only if recipe cut into 12 pieces total.

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A piece of heaven in your mouth. That’s what this is. Feel free to use almond butter or your favourite nut butter instead of course, I just think macadamia cashew tastes super close to peanut butter. Its going to be delicious no matter what though. You could make them a sandwich but i prefer two open faced instead!

ENJOY!!! I hope this brings back tons of yummy food memories.

Sam

Paleo Pumpkin Freezer Fudge with Salted Pumpkin Caramel

Paleo Pumpkin Freezer Fudge with Salted Pumpkin Caramel

paleo pumpkin freezer fudge

I’m getting ready to go get a couples massage right now. I should be working out but instead I am determined to share this recipe with you. Why? Well…you just need to have it. There’s still time before american thanksgiving and what if you are planning your menu right. now. ?! This recipe needs to be there.

It’s a freezer fudge made from pumpkin and coconut butter (and a few accessories) and yet it almost tastes like pumpkin cheesecake. How amazing is that? Then you have a splash of sweet pumpkin caramel on top. To die for.

These didn’t last long in my house! We kept them for a day or two but then my friend came over and me and that girl just polished them off, like we do. She said they were the perfect level of sweetness and I agree. No cheek puckering is involved with this dessert. Mostly just finger licking.

paleo pumpkin freezer fudge with salted caramel

paleo pumpkin freezer fudge with salted caramel

Paleo Pumpkin Freezer Fudge with Salted Pumpkin Caramel

Number of servings: 25

Per Serving 42 calories

Fat 2 g

Carbs 5 g

Protein 1 g

25

Paleo Pumpkin Freezer Fudge with Salted Pumpkin Caramel

Ingredients

Instructions

  1. In a medium saucepan, combine 1 cup pumpkin puree, 3/4 cup creamed coconut, the pepitas, 2 tbsp coconut sugar, and pumpkin pie spice. Stir to combine and cook over low unti all ingredients have melted and combined thoroughly, about 5 minutes.
  2. Remove from heat and pour into a 8x8 pan grease with coconut oil, or even better lined with parchment paper. Let cool and then place in freezer for about 30 minutes to 1 hour, until firm.
  3. In a small saucepan, combine the coconut milk, remaining sugar, and pumpkin puree and bring to a boil (about 5 – 10 minutes). Boil, stirring frequently, another 5 minutes, until thickened. Let cool to room temperature and then spread/pour it over top of the cooled fudge. Sprinkle lightly with salt and replace to freezer. Eat in 1 hour or store there, and let them warm up at room temperature for 5 – 10 minutes before serving.
  4. Makes 25 small squares.

paleo pumpkin freezer fudge with salted caramel

Of course this is not a treat to eat every single day. But even if you did it probably wouldn’t kill ya. Just enjoy this for what it is, a treat! And share it with friends and family.

Sam

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