One of my New Year’s resolutions for 2015 is to cook more. It’s one of my many resolutions along with diversifying my workouts, traveling more, and becoming a morning person instead of a night owl (not so sure about this last one).
To me, there is preparing food (simple cooking and assembling ie. scrambling eggs) and then there is really cooking, which I define as trying new recipes and making more complex and delicious meals. When my life gets too busy I can go weeks without making a truly exciting meal. That is what 2014 turned into for me due to the launch of the Metabolism FastTrack Program, Nutritionally Wealthy Recipes, and an array of other projects that kept me beyond consumed.
Which brings me back to 2015– I need to spend more time in the kitchen making mouth-watering recipes that I can really get excited about! One of the top necessities this resolution requires is inspiring cookbooks. Without recipes you’re dying to make, it’s a little hard to find motivation to put in the work of cooking! You need to be sure the recipe is going to deliver and be worth all the time and love that went into it. Plus– your whole family needs to approve of it too!
My friend Kelly Bejelly of A Girl Worth Saving is one of those creative wonders in the kitchen that can make anything taste amazing. Her new cookbook Paleo Eats is one of a select few in my arsenal for 2015 cooking inspiration.
So if you’re tired of searching for gluten free or dairy free recipes that your family will eat, only to find they all require too much time and too many ingredients, then you’ll love Kelly’s book. She makes allergy-friendly food easy and delicious, not to mention nutrient-dense! Dishes like Sweet and Sour Meatballs, Southern Fried Chicken, Lamb Gyro Burgers, Cherry Toaster Pastries, and Caramel Apple Cinnamon Rolls will have your family, including your pickiest eaters, “eating out of your hand” in no time!
Transitioning to a food allergy-friendly diet can be intimidating. You may wind up buying new ingredients that you have never even heard of before, let alone used– some of which can be
pretty darn expensive. Kelly takes the scary out of this healthy, delicious eating plan to give you confidence in your kitchen again!
- 113 Easy-To-Follow Recipes
- 10 Invigorating Breakfast Dishes
- 27 Satisfying Dinner Recipes
- 17 Can’t-Miss Sides and Salads
- 24 “Too-Good-To-Be-True” Desserts
- 18 Must-Have Pantry Recipes
- 5 Refreshing Drinks Blurb Three
Kelly has done all of the work for you so that you don’t have to try to figure out how to eat a wide variety of mouth-watering, nourishing meals. In order to give you a little slice of heaven from her cookbook, Kelly gave me permission to share a special gluten free cereal recipe from Paleo Eats. I hope you love it as much as I did!
Coconut Cinnamon Gluten Free Cereal
Prep time: 15 minutes
Cook time: 20 minutes
1 cup unsweetened shredded coconut (I used this)
½ cup raw sunflower seeds (like this)
1 tablespoon ground cinnamon
¼ teaspoon sea salt
¼ cup maple syrup (like this)
1 large egg
½ teaspoon melted coconut oil (I used this)
1) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2) Place the coconut shreds and sunflower seeds in a food processor and grind for 30 seconds.
3) Add the cinnamon, salt, maple syrup, egg, and coconut oil and pulse until combined, about 2
4) Scoop the mixture onto the prepared baking sheet. Cover with a second piece of parchment paper
and with a rolling pin, roll to ¼-inch thick. Remove and discard the top piece of parchment
5) With a wet knife, score the dough into 1-inch squares.
6) Place in the oven and bake for 10 to 15 minutes, until firm to the touch. Remove from the oven
and let sit on the pan for 15 minutes to allow it to crisp up.
7) Store in an airtight jar in the refrigerator for up to 1 week.
If you enjoyed this coconut cinnamon gluten free cereal as much as I did and want more of Kelly’s kitchen tested recipes that will have your whole family asking for more, you can find a copy of her cookbook right here!