We have been so honored with the opportunity to review and share with you a brand new cookbook from Caitlin Weeks of Grass Fed Girl and Chef Nabil Boumrar. Mediterranean Paleo Cooking is a beautifully written and photographed cookbook, showcasing Paleo coastal recipes inspired by North Africa, the Middle East and Europe; recipes with no gluten, grains, inflammatory oils, dairy or refined sweeteners.
I have loved flipping through this book, drooling over the beautiful photos. I want to make everything in this book! There are over 150 recipes, 2 30-day meal plans (one for general health and one for people following an autoimmune protocol), shopping lists, cooking tips and more.
This book is way more than your average cookbook. It is a guide, a roadmap to health. The book delves into keys to maintaining health (there is more to health than food), the health benefits of eating Paleo, the wisdom of Dr. Weston A. Price, information on Autoimmune Paleo protocol, FODMAPS, GAPS and more.
Who Are the Authors?
Caitlin Weeks is a nutrition consultant and blogs at Grass Fed Girl. She has experienced the health benefits of following a Paleo lifestyle during her battle of an autoimmune disorder and is excited to offer her health principles in this delightful cookbook.
Nabil Boumrar is a chef from Algeria and is married to Caitlin. He is currently a chef at a large hotel in downtown San Francisco. He and his wife share a love of cooking and he has also been helped by the Paleo diet. They combined his family cuisine with Caitlin's health principles to create Mediterranean Paleo Cooking.
Preview the Book
Caitlin has been so generous and has given us a 90 page preview of her beautiful new book! Isn't that awesome?! Click here to access the preview! What recipes are you going to make?
She let me share this Chicken Tajine recipe with our readers, and I have to say it is delicious! I made the slow cooker version and my family ate it all up. There were hardly any leftovers. Although I did save all of the bones, of course, for bone broth! This was a nice change up from my usual crockpot chicken recipe and sticky chicken legs.
- 1 tablespoon butter, ghee, or coconut oil
- 1 whole (5-pound) chicken, cut into 8 pieces
- 1 medium white onion, diced
- 2 teaspoons minced garlic
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- fine sea salt and ground black pepper
- 1 pinch saffron
- 4 cups Chicken Broth
- 2 lemons
- 3 ounces fresh ginger
- 1 recipe Cauliflower Couscous, for serving
- 1/4 cup chopped fresh cilantro, for garnish
- In a large stockpot, melt the fat over medium heat. Brown the chicken in the fat, about 10 minutes. Add the onion, garlic, parsley, cilantro, a pinch of salt and pepper, and the saffron and sauté for 5 more minutes, until the onion is translucent.
- Add the chicken broth to the pot and cover until the mixture comes to a boil. Remove the lid and simmer for 20 minutes.
- Cut the lemons and ginger into thin slices and add them to the pot. Continue to cook for another 20 minutes, uncovered. Serve over the cauliflower couscous, garnish with the cilantro, and enjoy.
- SLOW COOKER INSTRUCTIONS
- Place all of the ingredients except the couscous and cilantro in a slow cooker and cook for 6 hours on low. Serve over the couscous and garnish with the cilantro.
|low fodmap||Omit the garlic and onion. Use garlic-infused olive oil as the cooking fat.|
|AIP-friendly||Omit the cauliflower couscous.|
The lemons and ginger cook down to create to create a broth with a beautiful balance of acid and spice that will make your family beg for seconds.
Ginger is well known for supporting digestion and soothing nausea and other common stomach ailments. It also reduces inflammation, which helps with joint pain and stiffness.