By the graces of the lovely and majestic Dr. Kellyann Petrucci (my co-author on my upcoming books Paleo Workouts for Dummies and Intermittent Fasting for Dummies) I am giving away three signed copies of her latest book, Paleo Cookbook for Dummies.
This book is perhaps the most practical compendium of any Paleo cookbook I have ever seen, as it has in it over 100 Whole 9 approved recipes from top Paleo bloggers and authors such as Mark Sisson (Mark’s Daily Apple), Michelle Tam (Nom Nom Paleo), and Arsy Vartarian (Rubies and Radishes).
This book is for players, no doubt, for those who want to look their best and feel their best. It’s also for those who love and cherish wholesome foods that actually tastes good.
Here is how to score yourself a free copy:
2. Share your favorite Paleo recipe (or food) in the comment section below.
I will select three winner at random this Friday..
The deadline, however, is Thursday at midnight.
Paleo Cookbook for Dummies Review
CLICK HERE to grab your copy on Amazon.
So, instead of a review, I will tell you this:
If it was not for others prepping my food you would in a very short time find me out on the corner of South and Walnut, belly up, waiting for the hearse.
I will tell you now, of the last time I made food for myself. It does not matter if I tell you of the last time or the first time, because I make a spectacle of myself every time.
So I was luxuriating on the couch one evening and called to Christine for supper. There was no reply, but only an echo. I’d forgotten she’d gone out of town, reminded by the absence of my supper.
So I stood up and walked into the kitchen. I looked in the fridge, saw nothing of interest, shut it, and walked back to the couch. Three and half minutes later, I stood up, walked into the kitchen, and looked in the fridge again. Still nothing; “Damn”—back to the couch. Five minutes later I repeated the operation. Come the pass of thirty minutes, I had satisfied nothing but the definition of insanity.
But I was set on not cooking—I would not stand for it—so I instead ventured down to the local watering hole. But the place was full—the people packed in like fish in tins.
“Damn”—back to the couch.
I nearly considered fasting for the remainder of the evening, but as I already had my mind preoccupied on food, the object was too much. I had to eat.
I stood up, walked into the kitchen and opened the fridge. This time, however, I removed a carton of eggs and said a few prayers.
I flipped through the catalog of options in mind: Fried egg? Scrambled egg? Egg benedict? The temptation of the latter was enormous, but as I was in a desperate circumstance of incompetence and yearning only for ease, I selected the former. The fried egg.
I plopped a globule of grass-fed better into a pan and brought it to a high heat. I cracked the egg on the side of the pan. Instead of picking out the shell fragments, I left them in. because after much thinking it through, I decided I could “cook them out”. First mistake.
So then I flipped one egg high up into the air like a pancake—next mistake. Anyways, it landed on the floor. Flopped down solid as a gob of mud. Lola, my St. Bernard, came by quickly to vacuum it up. Now, this thing was scalding hot, but she didn’t seem to mind none. Slurped it down like an oyster.
The remaining egg, by now, was blackened. It was a hard thing, desolate of all edible qualities. There was in it not even a germ of moisture or a residuum of flavor, and it looked not like an egg, but something that crawled up from Hell. I decided to go ahead eat it anyways.
I tell you this story, because if you are like me, which is to say King Dupey of the Kitchen, then this book can help to you cook eggs without losing something of your dignity.
Paleo Cookbook Recipe: Scallops with Bacon
1 ounce uncured, nitrate-free, no sugar-added bacon.
2 tablespoons lime juice
2 tablespoons coconut oil, divided
5 fresh sea scallops
Sprinkle of Celtic sea salt
Sprinkle of pepper
1 tablespoon chopped fresh tarragon
1. Slice the bacon crosswise into thin pieces and cook in a skillet over medium-high heat until crisp but not dry. Transfer the bacon to a paper towel or dish.
2. In a small bowl, combine the lime juice and 1 tablespoon of the coconut oil. Coat the scallops in oil mixture and sprinkle with salt and pepper.
3. Sear the scallops in a skillet over medium-high heat for about 1.5 minutes, flip them, and sear the other side for another 1.5 minutes until they’re opaque and glossy. Transfer them to a separate plate.
4. Reduce the heat to medium. Add the remaining lime juice to the skillet and begin scraping the brown bits from the bottom of the pan.
5. Add 2 tablespoons of water, the bacon, and the scallops (in that order). Stir to blend the juices; cook 1 minute to allow the flavors to combine.
6. Serve the scallops with bacon and pan juices. Sprinkle with tarragon.