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Everyday Paleo Around the World Italian Cuisine Releases Tomorrow and a Sneak Peak Recipe!!

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"alignleft size-medium wp-image-7761" alt="cover" src=
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width="234" height="300">When we woke up this morning John
said to me, “Holy Cow, it’s Monday!” Yes, it’s Monday, which
means tomorrow is Tuesday, which means tomorrow you can have
the Italian Cuisine book in
your hands and that’s exciting, scary, nerve wracking, and
crazy!  It’s crazy that time has once again played it’s
little dirty trick of going so darn FAST!  The Italy trip
that we are giving away is also coming together
and as most of you probably know; even if you do not win – you
can still join me on the trip so click here for details and sign up today!
 This trip will be life changing for all of us…

Ok, so it’s been really hard to not share a bunch of the
recipes from the book with you so today I’m going to give in
and share one of our favorites.  A little glimpse, into
what I think is some of the best food – paleo or not – that I
have ever eaten.  Italian Cuisine at it’s finest, from the
source, straight from Italy, with a little Sarah twist.
 Let’s do the Sweet Potato
Souffle, 
one of the first recipes that I made
with Chef Samuele, owner of Osteria Del Parco in the little
village of Aqualagna which is in Le Marche – the same region
that the Italy trip destination will be!! Our family LOVES
these special Souffle’s and I hope your family does as well…
 Now don’t forget to go and pre-order the Everyday Paleo Around the World
Italian Cuisine
today on Amazon or Barnes and Noble so you can have it in your
hands this week!!!!  Thank you everyone for your continued
support; it truly means the world to me.

Alright enough said – let’s eat!!

Sweet Potato Souffle

*Note: This recipe makes approximately 15 souffles. If you’re
NOT planning on feeding a crowd or having leftovers, cut this
recipe in half.

14-16 Baking Ramekins

Coconut oil, butter, or lard for greasing the ramekins

4 pounds white sweet potatoes, peeled and cubed into large
even chunks (you can use the darker fleshed sweet potatoes or
“yams” if you like)

8 ounces pancetta, finely chopped (bacon can be subbed here
as well)

6 eggs

1 13.5 ounce can coconut milk or 1 1/2 cups heavy cream

1 1 /2 teaspoons sea salt

1/2 teaspoon black pepper

1. Preheat your oven to 350.

2. Grease the ramekins, and set them aside

3. Boil the sweet potatoes for 20 minutes or until they are
soft all the way through.

4. Drain the potatoes, and let them sit until they are cool
enough to handle.

5. Meanwhile, in a medium-sized skillet, cook the pancetta over
medium-high heat until browned and crispy. Set aside.

6. Into a large bowl, push the cooled potatoes through a potato
ricer, or mash them with a potato masher.

7. Add the eggs and coconut milk or heavy cream to the potatoes
and mix well.

8. Add the sea salt, pepper, and cooked pancetta, and mix the
ingredients into the potatoes and coconut milk.

9. Evenly pour the potato mixture into the greased ramekins,
and place them on a baking sheet.

10. Place the baking sheet with the ramekins into the preheated
oven, and cook for 30-40 minutes or until a toothpick inserted
into one of the souffles comes out clean.

Enjoy!!!

Sarah Fragoso is a dedicated wife and a mother of three who has
succeeded in helping her own family find true health and
wellness through living a paleo lifestyle. Sarah’s passion for
helping other families adopt a paleo lifestyle is apparent when
visiting her extremely popular recipe and lifestyle blog,
EverydayPaleo.com as well as her venture as co-owner of the
online fitness and nutrition site, Everyday Paleo Lifestyle and
Fitness; EPLifeFit.com. Google+

Lose Weight Safely Click Here!

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Brother Mark’s Tamales | Everyday Paleo

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Most of you  know my Brother Mark from his now world
famous Brother Mark BBQ sauce found in the Everyday Paleo Family Cookbook and he is
also mentioned in all of my books as my amazing partner in
crime in the kitchen, and in life in general. John, myself, and
the kiddos have no clue what we would do without Mark and not
only is he the best brother a girl could ask for but he’s also
an amazing uncle and an absolute whiz in the kitchen.
 Mark has been on a mission to make tamales in such a
manner that allows us grain free eaters to enjoy them and I
literally laughed out loud when he announced he was going to
attempt a “masa” made with spaghetti squash as the base.
 Mark ignored my laughter and went for it.  After a
few tweaks, a couple of fails, and ultimately, a lot of tamales
coming out of my kitchen; HE FREAKING DID IT!!!!!!  I wish
I could take some credit because this recipes is so legit I
have a feeling that Mark’s Tamales are going to make some
serious paleo waves once you all have a chance to try them.
 My only contribution was a tip here and there and well, I
ate a lot of them….

Ok, enough rambling, go make some tamales and amaze your
friends and family who sigh about how “boring” your way of life
is.

(Never mind how awesome you feel, how great you look, and how
absolutely delicious everything you eat actually is.
 These tamales will only add fuel to your paleo is awesome
fire…)

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Tamales

(These are made with chicken but the sky is the limit!
 Try them stuffed with my Chili Verde, Carnitas, or get creative and post to
comments what YOU came up with!)

The “Masa”

4 cups cooked spaghetti squash meat (my favorite way to cook a
spaghetti squash is to cut a large slit in the squash with a
sharp knife and microwave for 8 – 15 minutes depending on the
size of your squash. Cut the cooked squash in half, scoop out
the seeds, and use a fork to scrape out the inside strands of
the squash until you have 4 cups of the meat.)

2 cups almond flour

1/2 cup arrowroot flour

1 tablespoon lard or bacon grease

2 teaspoons sea salt

2 teaspoons granulated garlic

1/4 teaspoon paprika

2 egg yolks

1. Place the cooked meat of the spaghetti squash into a food
processor or blender and puree until smooth.

2. Place the pureed squash into a wire mesh strainer and using
a rubber spatula, stir and push as much moisture as possible
through the strainer. Discard the liquid.

3. Place the strained squash meat into a large bowl and add the
remaining masa ingredients and mix well.  Set aside.

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Now it’s time  to make the shredded
chicken!

2 pounds bone in skin on chicken thighs (for flavor!!!)

Salt, pepper, granulated garlic, chili powder

1 tablespoon lard or other cooking fat of your choice.

1. Lightly season the chicken thighs with the salt, pepper,
granulated garlic, and chili powder.

2. Heat the lard in a large skillet over medium to medium high
heat and brown the chicken thighs on both sides.

3. Add 2 cups of water to the skillet and bring to a boil, turn
the heat down to medium low, cover, and cook for 20-30 minutes
or until the chicken is done all the way through.  Pull
the meat from the bone and shred the chicken. Save the skin and
bones to make broth!!

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Now time to prepare the corn husks!
 These can be found on the ethnic aisle of any major
grocery store.

Bring a large pot of water to a boil, turn the heat off, and
soak the corn husks in the water until soft and easy to work
with.

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Now assemble the tamales!  Preheat your oven to 375.

1. Take a prepared corn husk (do not dry off the corn husk,
leave it damp or the “masa” will stick!) and scoop
approximately 1/2 a cup of masa (more or less depending on the
size of the corn husk) into the middle of the corn husk,
spreading the dough so it’s about a 1/4 of an inch thick.

2. Add a large spoonful of the shredded chicken in the middle
of the masa and evenly spread down the middle.

3. Roll the corn husk and fold up the narrow end.

4. Place the rolled tamales, flap down on a baking sheet and
bake for 25 min.

5. Turn over and bake for an additional 25 min.

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*Things to remember – making tamales of any kind is a learning
process and your tamales might need more or less cooking time
depending on your oven, the size you end up making your
tamales, if you decide to use more or less masa per tamale,
etc., so have fun, experiment and enjoy!   Our trial and
error with these tamales has made us come to the conclusion
that if you overcook these, the masa will not be tender and the
chicken will be dry so make sure you check on your tamales
sooner than later!  True traditional tamales are steamed,
not baked.  We have not attempted this but feel free to
try, just do one or two rather than the entire batch, but I
think with this type of dough, baking is probably best.

Serve as is or with your favorite salsa OR if you really have
some time to kill, make my mole sauce to go with it!!

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Enjoy!

Sarah Fragoso is a dedicated wife and a mother of three who has
succeeded in helping her own family find true health and
wellness through living a paleo lifestyle. Sarah’s passion for
helping other families adopt a paleo lifestyle is apparent when
visiting her extremely popular recipe and lifestyle blog,
EverydayPaleo.com as well as her venture as co-owner of the
online fitness and nutrition site, Everyday Paleo Lifestyle and
Fitness; EPLifeFit.com. Google+

Lose Weight Safely Click Here!

Source link

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Creator of the Paleo Diet Publishes First-Ever Cookbook | Watch the video

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Tostones con carnitas y pico de gallo!! (Translates to DELICIOUS!)

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Ok, I’ll confess. I’m not entirely sure if all three of these
things are supposed to go together, but the
combination tastes like heaven so BAM there you have it.
 Tostones con carnitas y pico de gallo was born when my
brother Mark’s Venezuelan friend, Eva, came to town for a
visit.  I cooked her dinner and for dessert we had fried
ripe plantains.  She told us how her mom used to make
tostones (which are made with green plantains) and they would
top them with meat and sauce or various other options. The way
she described the tostones sounded to me like what I know as
tostadas. I wanted to make them IMMEDIATELY but we only had
ripe plantains, and we had eaten them all, not to mention we
were stuffed from dinner.

Since the fateful night that we discussed tostones, I have
traveled to Thailand, launched my new Italian Cuisine book, amongst other various
activities like taking care of three kids, three dogs and nine
chickens.  So, last week I finally made them and they were
awesome, fun, and delicious. We also made a spicy aioli to top
them off with which you don’t have to include but I highly
encourage you to take that extra step.

Below are the directions that will take you to a tasty
paradise; now go have fun in the kitchen!

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Tostones con carnitas y pico de gallo

In the morning, make your carnitas!  Recipe
found by clicking here.

When the carnitas are done, prepare the pico de gallo

Pico de gallo

2 large tomatoes, diced

1 small red or white onion, diced

1/2 cup finely diced fresh cilantro leaves

1 jalepeno or serano chile, seeds removed and minced

1 tsp sea salt or to taste

1/2 teaspoon black pepper or to taste

1 garlic cloves, minced

Juice from 1 lime

1. Mix all of the above ingredients together in a medium mixing
bowl and place in the refrigerator to keep fresh.

Next make the aioli: (if you want to)

Easy Spicy Aioli

1 cup homemade mayo (recipe found here)

1 tablespoon hot chili sauce of your choice like Tapatio or my
new favorite is the Jalepeno Pepper Hot Sauce from Trader Joes
(ingredients are jalepenos, vinegar, and salt).

A couple squeezes of lime juice.

1 garlic clove, minced

1. Gently mix all of the above ingredients together in a small
bowl and place in the fridge until ready to serve.

Now time to make the Tostones!!

Tostones

2-3 GREEN plantains, peeled and cut into 2 inch long round
pieces

1 cup coconut oil for frying or other cooking oil of your
choice such as lard or tallow

1. In a deep frying pan, melt the cooking oil over medium high
heat.

2. Once the oil is hot, add the plantain slices into the hot
oil standing on one end.

3. Fry until the one side is golden brown, flip and fry the
other side until golden brown.

4. Carefully remove from the oil and one at a time, place on a
cutting board and using the bottom of a dinner plate, flatten
the fried plantain.

5. Add the flattened plantains back into the hot oil for about
30 seconds to 1 minute per side, watch carefully and do not
burn!

6. Remove the tostones from the oil and they are ready to
serve!

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To assemble the tostones, top each one with a big spoonful of
carnitas, a bit spoonful of pico de gallo, and drizzle with the
aioli.  I also strongly suggest you serve them with sliced
avocado and even some shredded cabbage or other salad greens of
your choice.

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Eat, enjoy, be happy.

Sarah Fragoso is a dedicated wife and a mother of three who has
succeeded in helping her own family find true health and
wellness through living a paleo lifestyle. Sarah’s passion for
helping other families adopt a paleo lifestyle is apparent when
visiting her extremely popular recipe and lifestyle blog,
EverydayPaleo.com as well as her venture as co-owner of the
online fitness and nutrition site, Everyday Paleo Lifestyle and
Fitness; EPLifeFit.com. Google+

Lose Weight Safely Click Here!

Source link

Read More