Currently, my entire life is revolving around the completion of the Everyday Paleo book – and I wanted to give you all an update!
First, I want to thank each of you so much for your continued support and kind comments: I wish I had time to personally respond to everyone so please know that this big THANK YOU goes to everyone who has posted who I have not yet had a chance to comment back to. Your kind words are more motivating and appreciated than any of you could possibly imagine.
My book is nearing the final editing phase and although I do not have an exact release date as of yet, we are looking at late February or early March. Here’s a quick preview of what you will find in the Everyday Paleo book:
“Getting Started Guide” for beginners which includes useful shopping and other tips that will be helpful for everyone – even experienced paleo folks!
A “What About” Section that answers many questions from “What About Yams” to “What About Cream for my coffee”
Section on the psychology of handling change.
Section on Getting the Family on Board
A “Paleo Relationship Section”
Kitchen Essentials guide
Survival Guide including eating out tips and much more.
A Section on Sleep, Stress, and how to survive in our crazy 21st century!
Over 100 recipes with full color photos!
An 80 page fitness section for you and the family, also with full color photos!
A 30 day Family Friendly Meal plan + 2 weeks worth of school lunch ideas.
So, thank you for bearing with me as I have a lagged a bit between posts as I work to wrap up this labor of love.
Now, let’s talk food.
I made this salad for lunch today and wow, yum, so good – I can’t wait to hear what you all think!
Warm Roasted Beet, Kale & Shrimp Salad
1 lb medium cooked shrimp, tails removed and deveined
8 small beets, peeled, sliced and cubed
10 garlic cloves sliced in half lengthwise (less if you are not worried about vampires)
2 tablespoons coconut oil
2 bunches of kale, tough stems removed and diced
½ tablespoon of balsamic vinegar
Handful of crumbled pecans
Sea salt and black pepper to taste
Preheat oven to 450. In a glass baking dish toss together the cut up beets, garlic cloves, and coconut oil. Bake for 35-40 minutes, stirring every 10 minutes. Remove the beets and garlic from the oven and pile the kale on top. Put back in the oven for 10 minutes, stirring half way through the cooking time. The kale will start to shrink down after that first 5 minutes, making it easier to stir. While the kale and beets finish cooking, add the shrimp to a medium sized mixing bowl. When the kale and beets are done, pour over the shrimp, add the balsamic vinegar and salt and pepper if you like, stir, top with crumbled pecans and eat! Serves 2 adults and 1 child.