October 28, 2014
I just got my hands on a review copy of Mediterranean Paleo Cooking by Caitlin Weeks, Nabil Boumrar, and Diane Sanfilippo and all I can say is WOW! This book offers up a fresh, brand new style and approach to paleo cooking.
There are hundreds of paleo cookbooks out there now, and pretty much anything you pick up will give you a great array of delicious dishes to make. Mediterranean Paleo Cooking, however stands out from the pack. Its cover design will be the first thing that grabs your attention. The vibrant colors will immediately pull you and let you know this isn’t your typical Paleo-Meat-and-Vegetables kind of book. Once you begin to flip through it you will see easy to follow pasta making tutorials (yes pasta!), meal plans for different dietary goals and restrictions, and every recipe comes with a guide on how to make each recipe nut free, egg free, low FODMAP, AIP friendly, SCD/GAPS compliant, and low carb. Not to mention even just flipping through this book makes you want to make every single dish in it, I know that was my immediate thought!
The collaboration of Caitlin, Nabil and Diane is something of a paleo powerhouse, bringing such a huge contribution to the table. Caitlin is a nutrition consultant and has been running the popular blog Grass Fed Girl since 2010. She, like me, has Hashimotos, an autoimmune condition that causes the immune system to attack the thyroid. Her husband, Nabil is a chef and grew up in Algiers, Algeria and came to the US in 2004 to attend culinary school in San Francisco. Diane is a certified nutrition consultant, she attended Syracuse University and currently runs the popular blog Balanced Bites as well as the podcast by the same name. The three together bring an unparalleled amount of knowledge, firsthand experience and kitchen skills which make this book as amazing as it is!
With so many delicious and beautiful dishes like Strawberry Breakfast Bread, Kefta Kebabs and Fig and Ginger Tagine, it was really difficult to pick just one to share with you all! Caitlin, Nabil and Diane were kind enough to let me share the recipe for Peppers and Zucchini Stuffed with Lamb (Lamb Dolmas) with all of you! It is a beautiful and simple one pot dish that is the perfect introduction to cooking paleo the Mediterranean way.
I hope you all enjoy this recipe as much as I did and love this book as much as I do! Be sure to run out and grab yourself a copy of Mediterranean Paleo Cooking, it is a book you will find yourself going back to again and again.
PS. This team is going on a BIG book tour!! If they come to your city you should for sure go!
( I'll be joining them on the last 5 stops to release Every Last Crumb !)
**All Events require a RSVP. RSVP HERE!**
10/28: Nashville, TN
10/29: Atlanta, GA
10/30: Skokie, IL (Chicago area) - with special guest Liz Wolfe!
11/1: San Francisco, CA
11/16: Framingham, MA (Boston area)
11/18: NJ/NY/PA area TBD
11/20: Roseville, CA (Sacramento area)
11/21: Manhattan Beach, CA (Los Angeles area)
11/22: San Diego, CA
**RSVP to all events http://balbit.es/eventbrite2014**
- 4 Bell Peppers, any color
- 2 Large Zucchini
- 1 TBSP Unsalted Butter, Ghee, or Coconut Oil
- 1 Medium White Onion, diced
- Fine Sea Salt and Black Pepper
- 1 Stick Cinnamon
- 2 tsp Minced Garlic
- 4 Cups Beef Broth
- 2 TBSP Tomato Paste
- 1 lb Ground Lamb
- 1 TBSP Ground Cinnamon
- 1/2 Cup Fresh cilantro, chopped and divided
- Cut the tops off the bell peppers and remove the cores and seeds. Cut the zucchini in half crosswise and hollow out the middle. Set aside.
- Melt the fat in a large saute pan over medium heat. Add the onion, a pinch of salt and pepper, and the cinnamon stick and saute for 2 minutes. Add the beef broth and tomato paste, stir and let simmer 5 minutes.
- In a bowl mix the meat with a few pinches of salt and pepper, the ground cinnamon and half of the cilantro. Stuff the peppers and zucchini with the meat mixture. Arrange the peppers and zucchini in the pan of sauce with the "stuffed" side facing up.
- Cook the stuffed vegetables, covered, over medium heat for about 30 minutes. Top with remaining fresh cilantro and serve.