The Paleo Kids Cookbook & Giveaway

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I am not at all exaggerating when I say The Paleo Kids Cookbook by my friend Jennifer from Predominantly Paleo was the #1 cookbook I was excited for this year. It was released in early September and it absolutely lived up to the hype. Although I’m not a kid (well, maybe at heart) and although I don’t have any kids, it just goes to show that this book is appropriate for all ages. Especially for someone that doesn’t eat gluten or dairy, the thought of being able to enjoy foods like grilled cheese, pizza, tater tots, mac n’ cheese, soft pretzels… there is pretty much nothing better than that.

I received this cookbook in the mail just before leaving for Europe and the entire time I was away, I was dreaming of all of the recipes I couldn’t wait to make.

After getting home I jumped right in and made FOUR recipes from Jennifer’s book within 24 hours. I don’t mess around. I chose to make the Paleo Piggies, Sweet Potato Tots, Sausage Quiche and Mini Pizzas, although you can bet these won’t be the only recipes I make.

From breakfast items to snacks, breads, smoothies and treats, this cookbook does not miss a beat. And, without any grain, gluten, dairy or refined sugar, you no longer have to feel guilty about indulging in the occasional comport food.

I am so excited to share not one, but THREE of the recipes from her book plus give away a copy to one lucky winner!

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First up, I decided to make the Sausage Quiche. I am not really a breakfast person… not that I don’t love breakfast, I am normally just far too lazy and/or busy to make it. I love dishes like this quiche because it’s so easy to make in advance and have on hand for the rest of the week. The crust was incredibly flaky and overall the quiche was super flavorful. I added some spinach to the recipe (and cooked it with the sausage) which wasn’t in the recipe, but I thought it would be a nice way to sneak in some extra greens.

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SAUSAGE QUICHE

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Ingredients
  

For the Crust:

  • 1 cup cassava flour
  • ¼ cup palm shortening, melted
  • 2 tablespoons dairy-free milk (I used almond milk) pinch sea salt
  • 1 pastured egg

For the Filling:

  • 6 ounces breakfast sausage, cooked
  • 4 eggs
  • ¼ cup dairy-free milk (I used almond milk))
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½  onion, diced
  • ½  teaspoon salt
  • 2 tablespoons chopped cilantro (optional)

Instructions
 

  • Preheat oven to 350.
  • Combine the crust ingredients in a mixing bowl and use your hands to combine them well.
  • Press the dough into the center and up the sides of a greased pie tin. If you prefer a thicker crust you can increase the cassava flour and fat to create more dough.
  • Slide the pie tin into the oven and bake for 10 minutes.
  • While the crust is baking, combine the quiche filling ingredients in another mixing bowl and whisk to combine.
  • Once the crust is finished baking, remove it and pour the egg mixture into the center.
  • Bake for 30 minutes or until the center is baked through.
  • Remove, slice and serve.

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Next up I made the Paleo Piggies. I always see these little mini hotdogs in the grocery store, but of course never quite have a good enough reason to buy them. When I saw this recipe in The Paleo Kids Cookbook, I was thrilled to have an excuse to buy these adorable mini dogs! This recipe was not only easy, but I had such a fun time wrapping the little dogs. I can imagine that if you have kids this would also be a fantastic recipe to have them help you with!

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PALEO PIGGIES

Ingredients
  

  • 1 cup cassava flour
  • cup melted ghee or preferred cooking fat
  • 1 teaspoon sea salt
  • 2 tablespoons honey
  • 1 cup warm water
  • ¼ cup flax meal
  • 1 tablespoon psyllium husk powder
  • 12pz mini hot dogs

Instructions
 

  • Preheat the oven to 350.
  • Combine all of the ingredients except for the hot dogs and knead together until you can form a ball of dough.
  • Divide the dough into 4 equal pieces.
  • Take one piece and roll it out in to a round flat disk about ¼ inch thick.
  • Slice it like a pie into 8 triangles.
  • Roll one hot dog into one triangle, starting at the widest part of the triangle and rolling towards the point.
  • Place that dough wrapped dog on a parchment-lined baking sheet.
  • Repeat with the remaining dough and dogs.
  • Bake the piggies for 15 minutes and remove from the oven.
  • Allow them to cool slightly and serve alone or with honey mustard or ketchup.

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Following the Paleo Piggies I decided to make Jennifer’s Sweet Potato Tots. These little tots were SO delicious that my husband said they were one of the best things he’d ever had and insisted that they should be sold frozen at the grocery store. I have to say, I would totally buy these pre-made! Either way though, they are also a breeze to make and would be perfect for any party or get together. I made the Awesome Sauce in the cookbook to go along with those, but you’ll have to grab a copy for yourself to get the recipe for that!

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SWEET POTATO TOTS

Ingredients
  

  • 1 large sweet potato
  • 5 strips crispy bacon, chopped
  • 1 teaspoon garlic sea salt
  • ½  teaspoon onion powder
  • ½  teaspoon black pepper
  • ½  cup potato starch or cassava flour
  • Avocado oil for frying
  • Awesome sauce, for dipping (recipe found in The Paleo Kids Cookbook)

Instructions
 

  • Boil the sweet potato submerged in water for about 10 minutes.
  • Remove the sweet potato from the boiling water and once cool enough to handle, peel or slice the skin off.
  • Grate the sweet potato, using a hand grater, mandolin or food processor.
  • Once the sweet potato is grated, use a hand towel or a few paper towels to squeeze out the excess water from the potato. This step is important, as you do not want to have soggy tots!
  • Add the other ingredients (minus the oil and sauce) to the grated sweet potato in a mixing bowl and combine by hand.
  • Preheat oil for frying in a large skillet over medium/high heat; it does not need to be enough oil for deep frying, but it should be enough to generously cover the bottom of the skillet.
  • While the cooking oil heats, begin shaping your tots. Roll about a tablespoon of the dough into a ball and then elongate it and flatten the ends to give it that distinctive tot shape.
  • Fry the tots, rolling them around on all sides to make sure they crisp up and don't burn.
  • Once all the sides are cooking, around 5 minutes or more, use a slotted spoon or skimmer to remove the tots and transfer them to a towel-lined plate to cool slightly.
  • Serve alone or with Jennifer's Awesome Sauce, recipe available in the book!

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Last but certainly not least, I made the dairy and gluten-free mini pizzas and topped them with pepperoni. Grab a copy of The Paleo Kids Cookbook for the recipe and/or enter my giveaway below to win a copy! The giveaway is open to US residents only and entries must be in by Wednesday, October 5th at midnight PST! Good luck!

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