Wow. Paleo Comfort Foods has now been out in the world for one whole year (technically it was a few days late officially being released, but our publication date is still shown as 9/12/2011!).
It was 2 years ago this week that Robb Wolf’s The Paleo Solution was just being released, and he and Nicki were in Atlanta. It was at that fateful dinner that they talked with us about writing a cookbook, which we thought was crazy…but lo and behold here we are! Below is a our post from September 12, 2011 paying tribute to that fateful dinner (we had told them about a shrimp and grits recipe we created)…and the rest they say is history!

To all of you who have supported Paleo Comfort Foods for the last 12 months since that release date: THANK YOU! It’s been so fun hearing from all of you over the last year about your experiences with our book, and we are just so thankful to all of you who have purchased, gifted, commented, reviewed, and/or dropped us notes to let us know how our book has impacted your life. It’s those personal stories that excite us, inspire us, motivate us. So thank YOU!

What a difference a year can make, right? I wrote in the early pages of PCF that if someone had told us back in 2010 that we’d open our own CrossFit affiliate, get married, and sign a contract to start writing a cookbook, I might have self-imploded due to cortisol. Yet somehow (sleepless nights and all), we managed. You’d have thought we would have learned our lesson, right? Not quite. Let’s see, so far in 2012, we have moved our house, moved our gym, we’re now working on growing our gym, growing a baby (due in December), and we’re growing another cookbook. Perhaps we are gluttons for punishment, or we just really love staying busy and helping folks navigate their paleo journey just a wee bit better? Either way, we’ve had a great 2012, and are incredibly excited about all that lies ahead!

Not only that, but look at all the amazing paleo/primal resources that arrived/are about to arrive into the world over the last year! You have:
Nom Nom Paleo iPad app
Make It Paleo
Well Fed
Paleo Pals
Eat Like a Dinosaur
It Starts With Food
Practical Paleo
Sweet Potato Power
Make Shift Happen
The Primal Blueprint 21-Day Total Body Transformation
Everyday Paleo Family Cookbook
Paleo Slow Cooking
(and I am sure I’m forgetting a book somewhere!).

This of course does not mention loads of e-books, blog postings, the first ever PaleoFx, The second annual Ancestral Health Symposium, etc. etc. Indeed, just like the creature practicing burpees in my abdomen is growing, so too is our awesome paleo community!

We are waiting on a few more details from our generous sponsors for our 1 year anniversary giveaway (I’ll drop some not-so-subtle hints as to the prizes: books, cookware, food stuffs, meat) – so stay tuned for that!

Until then, know how appreciative we are of all of you, of your support through the highs (and the lows) this last year, and how much we look forward to bringing you more tasty paleo eats in the future! Now go make some Shrimp & Grits!

Shrimp and "grits"

SHRIMP AND GRITS

4 slices bacon
1/2 cup (125 g) celery, diced
1/2 cup (75 g) green onion, chopped
1/2 cup (85 g) red pepper, diced
1/2 cup (50 g) mushrooms, sliced
2 tsp. Cajun seasoning
2 cloves garlic, minced
1 pound (450 g) shrimp, peeled and deveined
2 tbs. almond flour
2 tbs. sherry
1 cup (250 mL) chicken
1 tbs. fresh lemon juice

1. In a large skillet over medium heat, cook the bacon until crisp.  Remove bacon to paper towels.
2. Pour off bacon grease, reserving about 1 tbs. in the pan.
3. Return pan to heat, and add celery, green onion, red pepper and mushrooms, cooking until vegetables are softened.  Add Cajun seasoning and stir.
4.  In medium bowl, coat the shrimp with almond flour.  Add to pan along with garlic, and saute until shrimp are pink.
5.  Stir in sherry, chicken stock and lemon juice, being sure to loosen any browned bits on the bottom of the skillet.
6.  Simmer for 5-8 minutes to reduce liquid.
7.  Serve shrimp over Paleo Grits.