Much like the original
Make It Paleo, this new cookbook continues the theme of transforming popular recipes into Paleo-friendly dishes. Readers will also delight in discovering recipes that are purely from the culinary imaginations of the authors. Hayley and Bill, widely known for their exquisite food photography, have created a feast for the senses as they guide their readers through various cuisines of the world.
Make It Paleo II is a true culinary journey that includes a multitude of inventive entrees, elegant side dishes, and (of course) decadent desserts.
Recipes include:
Lemon Blueberry Waffles
Apple Streusel Muffins
Thai Fried Chicken with Tangy Mango Sauce
Lamb Barbacoa Tacos
Ramen with Chashu and Marinated Eggs
Roasted Chicken with Aromatic Spices
Lobster Fettuccine Alfredo
Stuffed Acorn Squash
Caramelized Fennel with Sweet Potato Puree
Dark Chocolate, Olive Oil, and Sea Salt Ice Cream
Luscious Lemon Cupcakes
As always, Hayley and Bill strive to make cooking fun and inspiring for anyone following a Paleo diet, whether they are new to this way of eating or not.
Make It Paleo II is exactly that: fun and inspiring, with recipes that will excite you about grain-free cooking and leave you feeling satisfied long after the meal is over
About the AuthorHayley Mason and
Bill Staley are the minds behind the popular Paleo recipe website
Primal Palate, and the authors of several bestselling Paleo cookbooks:
Make It Paleo,
Gather, and
The 30 Day Guide to Paleo Cooking. Their Paleo journey together started with a blog titled
The Food Lovers Primal Palate. Since then, they have cooked their way to becoming two of the most popular Paleo foodies on the web. Known for their simple and delicious recipes and their beautiful, bright photography, Hayley and Bill make food that is instantly recognizable, whether it's on your computer screen or on your plate.
A 2010 graduate of Chatham University,
Caitlin Nagelson is a notable figure in Pittsburgh's vibrant and blossoming restaurant community, working with some of the city's best chefs and bartenders. She showed an early interest in cuisine by making sushi for her family at the age of 12, and later went on to train as a sushi chef under Matt Kemp. She points to her diagnosis of chronic Lyme disease in 2009 as a transformative experience in the evolution of her diet and cooking.
