When someone say "ultimate" what do you think of? The best vacation ever? A really big ice cream sundae, with all of the fixings? I'm with you there.
But when it comes to cookbooks, what do you think of? If your answer is a recipe for every occasion, every day, and every craving, listen up-- this cookbook is your ultimate! And I'm not just saying that. When I first received a copy of The Ultimate Paleo Cookbook, I was actually really overwhelmed. How am I going to pick what to make?!! This is what happens when some of the best Paleo bloggers out there come together to make 1 book.
With 900 recipes crowded between the front and back covers, this book really does have something for every occasion and every mood. So, when I finally had to pick what to make, I played a fun game: I simply flip through the pages at lightening speed, the way you would go through a flip book, and stopped on a random page. This one. Then, I did it again. And again. Each time, I landed on a winner! Here's what I've made from the book so far:
1. Italian Sausage Ragu (Recipe at the bottom of post!!)
Oh man. I made this once and had it for lunch all week. I'm pretty sure my office mates were all jealous as I heated it up -- it smelled like an Italian restaurant! I'm a sucker for sausage, so it was love at first bite. I liked this one so much that I'm going to share the recipe with you as a special sneak-peak of the book!
2. Honey Mustard Brussels Sprouts
I love how simple this side was to make. I had a big bag of brussels sprouts in the fridge so the choice was simple: make it twice!
3. Parsnip Fries
All fries are good, but these feature a dusting of Hungarian Paprika, which I'm crazy about. Served with barbecue sauce (because I'm less than crazy about ketchup) these fries made for an awesome dinner side dish!
This cookbook's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do!
Serves: 4 | Total Time:
- 1.5 pounds assortment of sweet and spicy Italian Sausage links, casings removed
- 1 medium red onion, thinly sliced
- 6 crimini mushrooms, thinly sliced
- 3 cloves garlic, crushed
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon Italian Herbs
- 1 teaspoon tomato paste
- 2 cups marinara sauce
- Zucchini noodles, for serving
- Fresh basil, for serving
- Parmesan cheese, for serving
- Heat a large skillet to medium heat.
- Brown and crumble sausage, cooking thoroughly, about 10 minutes. Using slotted spoon, remove sausage from pan and set aside.
- Heat the pan back to medium heat. Sauté onions, mushrooms, garlic, and herbs in the leftover grease for 5 minutes, or until fragrant. Stir in tomato paste and briefly sauté again. Add the sausage crumbles and marinara.
- Simmer on low for 30 minutes, stirring occasionally. Serve over a bed of zucchini noodles, spaghetti squash, or sautéed spinach. Garnish with fresh basil and a pinch of Parmesan, if desired.