When you first go paleo, meals are exciting and fun. I can eat as much steak as I want! But, after a while, eating steak and salad for dinner every night gets pretty boring. And, when you get bored, you get tempted to make unhealthy food choices. This is why I find it so important to have an arsenal of paleo cookbooks on hand for ideas about what to cook. One of my favorite new cookbooks is Mediterranean Paleo Cooking by Caitlin Weeks and Chef Nabil Boumrar.
Caitlin has been so kind to share a recipe from the cookbook and is letting us give away a FREE copy of the cookbook! Keep reading to see how you can win a copy.
When we talk about Mediterranean cooking, it is usually in reference to Italian and maybe Greek fare. Mediterranean actually includes the entire region around the Mediterranean Sea. This includes not just Italy, but Algeria, Egypt, Israel, Lebanon, Turkey, Spain, France, and several more countries. Each of these countries has their own distinct fare, but what brings them together is their use of spices and herbs to create amazing flavors. You can see this in the chicken tajine recipe below. Just add some lemon, ginger, parsley and cilantro and the chicken goes from blah to mind-blowing.
There are 125 recipes in Mediterranean Paleo Cooking, as well as some really useful information for people going on the paleo diet. For people who already have this paleo thing down, I particularly liked the section on Healthy Fats and the section on Herbs and Spices.
Some of the Highlights of Mediterranean Paleo Cooking include:
- 125 paleo, grain-free, dairy-free recipes
- Recipes are really easy to make; you don’t have to be a kitchen diva
- Lots of breakfast recipes – and not just variations of scrambled eggs, haha!
- An entire section with offal recipes that will inspire you to eat liver and other organ meats
- Paleo pasta tutorial
Want to win a free copy of Mediterranean Paleo Cooking? Follow the directions below to enter the raffle! (USA addresses only) Don’t want to wait? Buy the cookbook here.
The recipes in the paleo cookbook are divided into 10 categories: breakfast, salads, soups, appetizers, poultry, red meat, seafood, offal, vegetable sides, desserts, and sauces/broths/butters. Here is a glimpse of what sort of recipes are waiting to be discovered inside Paleo Mediterranean Cooking:
- Swiss chard and garlic frittata
- Crepes with pomegranate sauce
- Fig and ginger chicken tajine
- Saffron braised chicken
- Paleo moussaka
- Apricot scones
- Grilled liver
- Mushroom reduction sauce
- Turkish apricot ice cream
About the Authors of Mediterranean Paleo Cooking
Just a quick word about the authors of this great paleo cookbook. Caitlin Weeks grew up in Nashville, TN. She is a nutrition consultant who studied Holistic Nutrition at Bauman College in Berkley and is the voice behind the popular blog Grass Fed Girl. Nabil Boumrar grew up in Algiers and later moved to the US where he studied at a well-known culinary school and currently works as a chef at the Union Hotel in San Francisco. The duo make an interesting mix of cultures and flavors to say the least! Oh, and they also happen to be married.
If you need some inspiration for paleo meals and want to learn how to use spices and herbs to make exciting dishes, then get yourself a copy of Mediterranean Paleo Cooking. Buy the cookbook here.
Nacera’s Lemon Ginger Chicken Tajine
Recipe from Mediterranean Paleo Cooking
Prep Time: 15 minutes
Cooking Time: 50 minutes
- 1 tbsp butter or ghee
- 1 chicken, cut into 8 pieces
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup parsley, chopped
- 2 tbsp cilantro, chopped
- Sea salt and pepper to taste
- 1 pinch saffron or turmeric
- 4 cups chicken broth (read my instructions on how to make your own broth)
- 3 oz. ginger root
- 2 lemons
- In a large pot, melt the butter over medium heat
- Add the chicken into the pan to brown for 5 minutes
- Add the onion, garlic, parsley, cilantro, salt and pepper
- Saute the chicken for 10-15 minutes, until seared
- Add the chicken broth and cook for 20 minutes, covered
- Cut the lemons and ginger into thin slices and add them to the pot
- Cook the dish for another 20 minutes, uncovered
- Serve and enjoy.