Have you guys heard about the soon-to-be-released cookbook, Paleo Eats, from the lovely Kelly Bejelly of A Girl Worth Saving? I was super pumped to get an advance copy of this book because (as you all know by now) I’m a comfort food junky!
I’ll be honest here – I hoard cookbooks, but I don’t often use them. As a self taught cook and a food blogger, I usually just experiment in the kitchen and use cookbooks for inspiration. There are very few of them that I cook from on a regular basis and think this will become one of them. As an indicator of how tempting and delicious these recipes are, I have already made six recipes from Paleo Eats and have sticky notes attached to at least six more to try ASAP.
The Chicken Pot Pie recipe caught my eye right away. I grew up on Chicken Pot Pie. It was my requested meal for my birthday and sadly, I gave it up when I made the change to a real food/Paleo diet. I made Kelly’s version and my husband and I LOVED it! I took me right back to being a kid and my husband commented multiple times on the flavorful filling.
I was also drawn to the Creamy Chicken and Broccolini Bake. I love casseroles. I think it’s somehow embedded into your genetics when you grow up in the midwest. Again, we were not disappointed. My husband took a bite and said, “Wow, this is really good. I love all of the flavors and the sauce!” Winner number two!
I associate special meals with holidays. So with Christmas coming up, I flipped through the book and landed on the French Toast recipe. I haven’t made French Toast since 2009! I just decided it was no longer in the rotation, due to all of the sugar and grains. We settled on this recipe for our Christmas breakfast. It was perfect – not too sweet with a perfect eggy coating. It’s made with the sweet bread recipe that I’m about to share with you, but if you get the book, there is also a Raisin Bread recipe that I’m sure would make amazing French Toast too!
So here’s what you’ve been waiting for – the Sweet Bread recipe! This took me about five minutes to prep and it came out perfectly. Kelly also offers two additional variations to this recipe: Chocolate Zucchini Bread and Banana Walnut Bread. Check out the recipe and then go pre-order this book!!!
- 1/3 cup melted coconut oil, plus extra for greasing the pan
- 5 large eggs
- ½ cup coconut flour
- ½ teaspoon vanilla extract
- ½ cup apple butter
- ½ teaspoon baking soda
- Preheat the oven to 350 degrees.
- Grease a 5 by 9-inch loaf pan
- Place all of the ingredients in a blender and mix until thoroughly combined, roughly 1 minute.
- Pour into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the pan for 15 minutes before cutting.
- Store leftovers in the fridge in an airtight container for 2 to 3 days or you can freeze and defrost as needed.
Still not sure if this book is for you? Check out this video giving some sneak peeks of several recipes:
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