I am so happy to share with you the latest cookbook from Arsy Vartanian, who is the creator and chef from the blog Rubies and Radishes that you know so well. I absolutely adore Arsy and everything she shares on her blog. I have been excited for the release of her second cookbook for months now and it’s out and available to you!
Arsy changed Paleo cooking and made it accessible to all with her first cook The Paleo Slow Cooker and it takes all excuses out of prepping dinner. Every recipe is made in the slow cooker. The Paleo Foodie Cookbook is not a slow cooker cookbook, but it keeps everything you love about Rubies and Radishes and the Paleo Slow Cooker. Simple dishes made with real ingredients that anyone can make! I don’t use the word simple as boring and bland. But the “simple” that Arsy creates in her recipes is the perfect fusion between elegant and attainable. Her recipes are creative and use the freshest herbs and spices for complex and layered flavors. But you won’t have to spend hours and hours in the kitchen. And everyone can be “foodie” and completely fall in love with this cookbook.
I was so lucky to get an advanced copy of The Paleo Foodie Cookbook and have been looking through it for a couple weeks and I also started using it right away. It is amazing and I’m really not a cookbook using girl. (Gasp, right?!). I have always been one to look up recipes on the fly and have papers of printed recipes sitting in my kitchen and in my junk drawer. I wanted to tell you this because when I started looking through The Paleo Foodie Cookbook I was meal planning from the book for the next week. These recipes are so incredibly user friendly it took a lot of the mental stress out of meal planning and kept me from spending so much time looking up recipes for the week or getting to a dinner and ending up throwing things in a pan just to get something on the table. I’m hooked on the Paleo Foodie Cookbook, it has actually re-ignited my love of cookbooks. If you are in a slump with your meal planning and inspiration then buy this book. The simplicity mixed with the fun fresh flavors will completely inspire you to jump back in your kitchen again. I have already used this cookbook many times and will continue to use it time and time again. You will not be sorry buying The Paleo Foodie Cookbook, and you will also not miss grains, legumes and dairy either!
And I get to share with you an exclusive recipe from The Paleo Foodie Cookbook. Shredded Brussels Sprouts with Pancetta. I love brussels sprouts and this was an amazing twist on roasted or steamed brussels sprouts. If you don’t think you like brussels sprouts, you still have to try
Shredded Brussels Sprouts with Pancetta
SERVES 6
Salty and savory pancetta and nutty Brussels sprouts are a perfect pairing. This dish is delicious served with Balsamic Rosemary Roasted Chicken and Yams.
INGREDIENTS
1 1⁄2 lbs/680 g Brussels sprouts
1 tbsp/15 g ghee
4 oz/115 g pancetta, diced
1 medium shallot, diced (about 1⁄2 cup/160 g)
2 cloves garlic, minced 1⁄4 tsp sea salt
1⁄4 tsp pepper
1⁄2 cup/120 ml Chicken Broth (page 202 of the book)
COOKING INSTRUCTIONS
Discard the stem end of the Brussels sprouts and use a food processor to shred the sprouts. Warm the ghee in a heavy-bottomed pan over medium-high heat. Add the pancetta and sauté until crisp. Add shallot and cook for a few minutes until soft, then add garlic and sauté for a minute until fragrant. Add the Brussels sprouts, salt, pepper and broth. Sauté until sprouts are soft and broth has reduced. Adjust salt and pepper and serve immediately.
Here are two of my pictures from making the Shredded Brussels Sprouts. AMAZING!!
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