So I just got my hands on the newest cookbook by The Paleo Parents, Stacy Toth and Matt McCarry, titled Real Life Paleo and WOW, this thing is serious. In this book you will not only find hundreds of recipes, but also EVERYTHING you would ever want and need to know about Paleo eating! It begins with the authors’ side by side journey into living a paleo lifestyle and the profound effects it had on both theirs and their family’s health.
Real Life Paleo is based on a three phase approach to paleo eating, “swap, remove, heal”, a great introduction method to anyone who is just beginning their paleo journey. Swap is phase one and it refers to ridding your pantry and fridge of all those processed foods, gluten and refined sugars. Remove is phase two in which the authors suggest getting rid of all grains, dairy, legumes and processed oils once you and/or your family have adapted to being gluten and processed food free. The final phase is heal, and this is when you start introducing all those nutrient dense foods into your diet that may have never been a part of it until now with foods like bone broth, fermented foods, and lots of grass fed meats and hearty vegetables. The authors also share ideas on how to make paleo the reader’s lifestyle, not just a way of eating with healthy living tips such as why proper sleep is critical, stress reduction, sunlight absorption and exercise.
Stacy and Matt were kind enough to share a recipe with me to share their Egg Nog recipe with all of you! This Egg Nog is not only delicious, but packed with nutrition! Egg Nog packed with nutrition... is that even possible?! It is possible and Stacy and Matt have showed us how easy it is to make the things we all know and love, healthy and nourishing while still fun and delicious. Christmas spirit is in full swing in my kitchen so it did not take me long to figure out that this is the recipe I wanted to try first and share with you guys! I hope you all enjoy this yummy Egg Nog recipe and the new book by The Paleo Parents, Real Life Paleo as much as I did!
- 2 Cups Full Fat Coconut Milk
- 2 Cups Almond Milk
- 1/2 Cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 1/8 tsp Allspice
- 4 Large Egg Yolks
- In a blender or food processor combine all the ingredients on high speed for 2 minutes, until the egg yolks are fully incoporated.
- Serve chilled with fresh nutmeg on top for garnish.
- In a large saucepan combine all of the ingredients except for the egg yolks. Warm over medium heat for about 5 minutes, but stop before it begins to simmer.
- In a medium mixing bowl whisk the egg yolks until they are an even light yellow in color.
- While whisking constantly, temper the egg yolks by slowly pouring 1 cup of the warmed milk mixture into the yolks. Repeat until about half of the milk has been whisked into the yolks.
- Pour the tempered egg yolk mixture back into the saucepan and whisk to combine.
- Continue to heat for another 5 minutes, but do not boil! Use a candy thermometer to ensure it does not go above 160 degrees.
- Chill in the fridge for at least 1 hour and serve cold with freshly grated nutmeg on top.