I’m sure by now that most if not all of my readers are familiar with the Paleo style of eating. I don’t 100% follow Paleo but I adore cooking that way. The flavors and variety is hard to beat! However, the one concern when it comes to Paleo is the price of food. Let’s face it..food prices continue to increase and most of us are on a pretty strict budget.
Blogger Ciarra Hannah, creator of PopularPaleo.com has created 100 easy, wallet-friendly Paleo recipes that will feed the entire family. Her new book The Frugal Paleo Cookbook
Inside this amazing book, Ciarra offers an incredible and practical selection of recipes for breakfast, lunch, dinner and snacks. She also includes basics such as spice mixes and poached chicken to keep on hand in the fridge, basic bone broth (which I love) and homemade mayo! A few of the delicious recipes you will find in this book are:
- Cauliflower Lasagna
- Balsamic Rosemary Beef
- Vegetable Beef Curry
- Summer Strawberry Salad with Chocolate Balsamic Vinaigrette
- Blueberry Peach Popovers
- Crab Cake Frittata
- Creole Baked Cod
- Paleo Pork Normandy
- Zesty Turkey Meatballs
This book has one hundred Paleo recipes that feature grass-fed meat and naturally-raised whole food ingredients, but are also light on the wallet.. There is also a strong selection of Paleo dishes for everyday eating that the entire family love! Even my picky seven year old seems pleased with what he has tried!
Here is a recipe that is found in The Frugal Paleo Cookbook
Ingredients:
2 to 3 tbsp lard, bacon drippings or coconut oil
4 or 5 brats from pastured pigs
½ white or yellow onion
1 bay leaf
1 (12 oz) bottle hard apple cider (no added sugar or gluten)
METHOD
To prep, break out your Dutch oven (or any thick-bottomed pot with a fitted lid) and heat it over medium or medium-high heat—whatever will get you a good sear on your brats. Melt your chosen fat and add the brats to the pan.
Once the brats are placed, don’t move them around until it’s time to turn them over. The goal is to get a deep brown crust on 2 sides before adding the braising liquid. If you’re constantly stirring and moving, they won’t sear properly. While the brats do their thing for about 5 to 7 minutes per side, slice about a half cup’s (75 g) worth of white or yellow onion.
Once the brats are seared, toss in the sliced onion and bay leaf. Give everything a good stir and pour in the hard apple cider. Bring to a boil first before reducing the heat to low and covering the pot. Let braise for 20 to 25 minutes. Remove and discard the bay leaf.
The hard cider reduces into a sweet and tangy sauce, and the lard gives it a silky texture. It’s fantastic!
This particular recipe we have tried in our house and it’s absolutely fantastic! The Frugal Paleo Cookbook
