Holy cats, people! It’s hard to believe that it was 2 years ago this month that we released our first book–Paleo Comfort Foods. You all have been so supportive and we have loved hearing your successes and how our book has helped you and your families adopt a Paleo lifestyle. Hearing such feedback from you all is what inspired us to release our second book–Quick and Easy Paleo Comfort Foods–which releases tomorrow! We are so excited to share this book and our second helping of Paleo recipes with you all!
Indeed, when we look at what was on our Paleo bookshelf back in 2011 when our book came out versus now, it’s amazing to see what 24 months can do…When our first book released, the Paleo books occupying our space on our shelves were:
That was it (in terms of Paleo books we owned)! Now…well it’s amazing to see the number of awesome Paleo resources out there for the masses, including (in no particular order):
- Paleo Slow Cooking (Chrissy Gower)
- Make It Paleo, Gather, The 30 Day Guide to Paleo Cooking (Bill Staley & Hayley Mason)
- Well Fed (Melissa Joulwan)
- Practical Paleo (Diane Sanfilippo)
- Eat Like a Dinosaur, Beyond Bacon (Stacy Toth & Matthew McCarry)
- Everyday Paleo Family Cookbook, Everyday Paleo Around the World: Italian Cuisine (Sarah Fragoso)
- Against All Grain (Danielle Walker)
- Paleo Lunches and Breakfasts On the Go (Diana Rodgers)
- Paleo Cooking from Elana’s Pantry (Elana Amsterdam)
- 500 Paleo Recipes (Dana Carpender)
- The Paleo Manifesto (John Durant)
- Paleo Indulgences, Make Ahead Paleo (Tammy Credicott)
- Paleo Cookbook for Dummies (Kellyann Petrucci)
- OMG, That’s Paleo? (Juli Bauer)
- The Paleo Slow Cooker (Arsy Vartanian)
- It Starts With Food (Dallas & Melissa Hartwig)
- Living Paleo for Dummies (Melissa Joulwan & Kellyann Petrucci)
- The Complete Idiot’s Guide to Eating Paleo (Neely Quinn, Jason Glaspey)
- The Paleo Miracle (Joseph Salama)
- The Paleo Coach (Jason Seib)
Not to mention HUNDREDS of eBooks and other print books, along with a huge selection of Primal books, and the very many Paleo-oriented books being released later this year! WHICH IS ALL SO AWESOME! (buyer beware: there are some e-books out there that have been copying recipes from some of the aforementioned books…which is definitely not cool).
“But Julie…” you may be thinking, “Why is it so awesome to have so many Paleo books on the market. Isn’t it over-saturating the marketplace? And isn’t one book enough?”
Here’s the thing: if you search Amazon for “low fat” in cookbooks, you are met with over 12,000 results. If you search for vegan, nearly 7000 results. Paleo? 751. That may seem like a lot, but in the grand scheme of things, it’s just a little bit. Why is it important to have more on the marketplace? It’s a bit like cars. There were over 60 million cars produced (in the world) in 2012. Some cars are SUVs, some are electric, some are two doors, some manual transmission, some have heated seats or a third row or Bluetooth technology or DVD players. There are so many variables. What appeals to one person may not appeal to another. Cookbooks are no different. PALEO cookbooks are no different either. Amazon currently lists over 150,000 COOKBOOKS on their site. For 751 of those to be Paleo is great…but in our opinion, the more the merrier! Not to mention the fact that the more the Paleo word gets out there, the more people this lifestyle might help…which is a win for anyone and everyone.
We sincerely hope you purchase as many Paleo books as suits you, whether ours fits the bill for your family or not. We feel pretty confidently that there is bound to be something in all of the aforementioned books (and ours) that suits you and your family. Not unlike clipping recipes from magazines, doing so with this huge assortment of books is bound to provide you and your family with some great eats!
What might appeal to you in our book? We’ve stuck with the comfort foods theme, focusing our energy on bringing the family back to the kitchen, but doing so quickly and easily. If you go back to this blog post, you’ll get a feel for some of the recipes contained, how our chapters are broken down, etc.
We hope that you’ll consider adding this new work to your collection, and will help spread the word.
A few other pieces worth mentioning: check us out on Metcon Radio with Chris and Lamarr as we talk all things Paleo…on Jimmy Moore’s Livin’ La Vida Low Carb podcast…and be sure to check out tomorrow’s podcast with Robb Wolf (you’ll likely learn way too much about all of us in those 60 minutes).
We’re super excited to share that we’ll also be embarking on a book tour in October (with the baby!) and we hope to have the chance to meet so many of you. As of right now, our tour looks like this:
- Denver, CO (Oct 10-12)
- Charleston, SC (Oct 13-14)
- Houston, TX (Oct 16)
- Dallas, TX (Oct 17)
- Seattle, WA (Oct 18-19)
- Portland, OR (Oct 20-21)
- San Francisco, CA (Oct 22-23)
- Chico, CA (Oct 24)
- Reno, NV (Oct 25)
More information about all our tour stops will be forthcoming. I can share that in Denver, Charleston, Houston and Dallas we’re working with Le Creuset (did someone say giveaway?!?) and we will be doing book signings/Q&A/Cooking Demos in their signature stores, AND they will be doing some giveaways for those that attend at those stores! Like I said, more to follow.
But for now, let’s give you our cover recipe.
We know quite a few people who struggle with either nut allergies or just don't tolerate nuts very well. As a result, we wanted to come up with a coating for chicken (pieces and tenders) that was nut-free but still crunchy and flavorful. Then we had the idea to try out using pork rinds - a perfect, flavorful, crunchy replacement that works great in these!
- Beat the egg in a medium bowl and place the chicken in it to soak.
- Place the pork rinds, coconut flour, pepper, salt, garlic powder and chipotle powder in a food processor and pulse until the mixture resembles a flour.
- Pour the flour mixture onto a large plate and spread it out.
- Using a fork,individually coat each chicken strip with the flour mixture and set on a large clean plate.
- Heat the coconut oil over medium-high heat in a large skillet.
- Using tongs, place some of the chicken strips in the oil and cook each side for 3 to 4 minutes, or until golden brown.
- Remove the chicken strips to a plate lined with paper towels to soak up the excess oil. Repeat with the remaining chicken strips, frying them in batches.
- Serve at once with any sauce of your choosing.
We look forward to meeting many of you on the road, and thank ALL of you for all your support as we bring this new baby into the world.