CONTEST IS CLOSED! Congratulations to Melinda for winning a copy of Make Ahead Paleo!
Wait, there’s a book out there that can make my life easier you ask? YES is the answer! YES!! With all the gazillions of paleo books out on the market (my own included) I was honored and delighted when Tammy Credicott approached me and asked if I would write the forward for her new book Make Ahead Paleo. I’ll be honest with you. I don’t/can’t read every single paleo book that crosses my desk but because Tammy asked me to write the forward for her latest masterpiece, I of course read the manuscript and recipes that she sent to me. JOY! HOORAY! USEFULNESS! DELIGHT! All words that filled my head as I read. (Yes, I’m a poet…) I couldn’t wait to get my hands on the real printed book and with zestfulness I wrote Tammy’s forward because this my friend is a book worth diving into.
I love to cook, I love writing my own cookbooks, I preach and preach and preach preparedness to clients, blog readers, book readers, and workshop attendees. I added meal plans and shopping lists to Everyday Paleo and Everyday Paleo Family Cookbook and Tammy now has offered Make Ahead Paleo that makes it EASY for you to move forward with your Paleo Life and ALWAYS be prepared no matter what the occasion. No Excuses. You can now eat Paleo in a hotel room for goodness sake – just be prepared! Tammy will show you how to travel paleo, how to freeze meals properly so you’re not defrosting a freezer burned tasteless clump (been there done that) and Tammy has an incredible Low & Slow section with slow cooked meals that you can make ahead of time and come home to. Coolest part? These slow cooked meals TASTE and LOOK amazing…
In Make Ahead Paleo you will also find a section called On the Go. Who is not on the go these days? We are all on the go, constantly, and without a paleo fast food restaurant on every corner (a dream I have by the way) we have to – what’s the words I’m looking for?? Be Prepared. Tammy takes the guess work out of how to do that in this book. Oh, and yes there is a Travel Treats section, how to make a weeks worth of meals in one day, a Room Service section, and all sorts of tips on storing food properly, tear outs in the back to help you keep track of your freezer inventory, a helpful grocery list for your Week in a Day prep, and so many more tips and tricks. You’ll just have to get a copy for yourself and see what I mean.
A few nights ago our family tried one of the recipes from Tammy’s Low & Slow section and of course, it was fabulous! It was a crazy night and we didn’t really have a “sit down” dinner as usual and as we tore around the house getting ready to run out the door to an event we had to attend, the boys stopped and wolfed down the Bacon & Onion Roast like the little crazy animals that they are. Rowan stopped long enough between bites to say in his almost 6 year old way, “Mom, this is taaaaaasty!” Enough said.
Tammy gave me permission to share this recipe from Make Ahead Paleo (thank you Tammy!) and she also offered a signed copy of her new book to one lucky reader who made it all the way to this part of the review! All you have to do is go like Tammy’s Facebook page and my Facebook page and post to comments below on THIS post that you did so. The lucky winner will be picked on Monday September 9th at 9am PST.
OH, speaking of winning, don’t forget to enter the Everyday Paleo Adventure to Italy contest ending TOMORROW September 7th! Details are here.
Now enjoy this recipe and go get your hands on Make Ahead Paleo!
Bacon & Onion Roast
7 slices bacon, chopped
Sea salt to taste
Freshly ground black pepper to taste
3-4 pound chuck roast
2 medium yellow onions, thinly sliced
1/2 cup red wine
3 cups beef broth
3 cloves garlic, minced
1. Cook the bacon in a large skillet over medium-high heat until it is browned and slightly crisp.
2. Remove the bacon with a slotted spoon, and transfer it to a paper towel-lined plate. Set it aside.
3. Sprinkle sea salt and pepper over all sides of the roast. Add the roast to the hot skillet with the bacon grease, and brown it on all sides.
4. Transfer the roast to the slow cooker.
5. Meanwhile, lower the heat under the skillet to medium. Add the onions, and cook, stirring occasionally until softened, 3-5 minutes.
6. Remove the onions from the skillet, and place them in the slow cooker on and around the roast.
7. Add the wine to the skillet, and scrape any yummy bits of goodness off the bottom of the pan.
8. Add the beef broth and garlic to the skillet, and stir to combine.
9. Pour the wine-broth mixture over the roast and cook the roast on low for 7-8 hours or on high for 5-6 hours.
10. Serve slices of the roast with the juices, cooked bacon pieces, and onions.