Down South Paleo: Southern classics made grain free
Being raised in the Pacific Northwest, I’m no Southern gal. Call it a crime, but I don’t remember southern classics like huevos rancheros, chicken and dumplings, jalepeño poppers or homemade bread pudding ever gracing our kitchen table. So I have to make up for the 22 years of my life without Southern favorites. Enter… the Down South Paleo cookbook, by my friend Jennifer Robins at Predominantly Paleo.
- Practical, family-friendly recipes These dishes boast simple preparation but don’t compromise flavor.
- A focus on recipes for various dietary restrictions. Not only are the recipes paleo friendly, many of them are autoimmune paleo as well. Jennifer denotes which recipes are nut, egg and/or nightshade free.
- Baked goods featuring a variety of flours. I’m not a fan of cookbooks that use only almond or other nut flours for baked goods. While a few recipes contain nut flours, many others use coconut flour, water chestnut flour, sweet potato flour, arrowroot flour, tapioca flour, coconut flour or fresh yuca. There’s something for everyone.
- Stunning photography from Stephanie Gaudreau, the talented photographer at Stupid Easy Paleo.
Paleo Crockpot Chili from Down South Paleo
What happens when you take the beans out of chili? With a few tweaks, you get awesome paleo-friendly chili. Jennifer created this fabulously easy dinner staple with a generous helping of vegetables and plenty of traditional spices for flavor.
Down South Paleo is on pre-order here from Amazon until August 11th. It’s 50% off while on pre-order, so grab it now if you want to paleo-ify your favorite Southern dishes.
- 1 lb (454 g) grass-fed organic beef
- 1 green bell pepper, seeded and diced
- 1 large onion, diced
- 4 large carrots, chopped small
- 26 oz (728 g) finely chopped tomatoes
- 1?2 tsp ground black pepper
- 1 tsp (3 g) sea salt
- 1 tsp (3 g) onion powder
- 1 tbsp (4 g) chopped fresh parsley
- 1 tbsp (15 ml) Worcestershire sauce (here's an easy paleo Worcestershire recipe)
- 4 tsp (12 g) chili powder
- 1 tsp (3 g) paprika
- 1 tsp (3 g) garlic powder
- Pinch of cumin
- Place the ground beef in a medium-size skillet over high heat and brown, stirring, until no longer pink.
- Spoon it into your slow cooker, including the fat. Now place the green bell pepper, onion, carrots and tomatoes into the slow cooker. Stir all the ingredients well, then add the remaining spices and seasonings. Stir once more, cover and cook on low for 8 hours or on high for 5 hours. Top with nondairy sour cream if desired or additional diced onions.