I was literally blown away by this cookbook. The layout, the photography, the recipes, the food projects…EVERYTHING!! I can’t stop gushing about it and I’m not sorry at all. Every time Bill and Hayley from Primal Palate come out with a new cookbook (did you know they already have FOUR out?!), they completely change the game and raise the bar like 100 notches for everyone else out there. If I ever write a cookbook one day I’m going to have some HUGE a** shoes to fill if I want to live up to their standards. Like seriously. Just check out this stracciatella gelato that is dairy free. WHAT?!
These recipes are slap your mama good. (Don’t actually slap your mom, that would be mean, but you get my point). I fell in love with the complex flavor profiles and simple, yet lustfully delicious dishes that I didn’t only make my favorites once, but two and three times. I can’t get enough of them. There are easy recipes, recipes you’ve gotta put some planning into which are great to change up your normal routine and fancy-fy yourself/impress some guests, and some totally cool “food projects” like curing your own bacon or salmon, or making your own ginger beer. SO COOL. There’s something for everyone!
I’ve only had Make it Paleo II for a few weeks and I already know it’s going to be one of my go-to cookbook “bibles” along with Practical Paleo. I wouldn’t be surprised if I cook through this entire cookbook this year…and that’s 175 new recipes. 18 down, 157 to go? No problem.
I’ve put **stars** below by my absolute favorite recipes so you can try them as soon as humanly possible. Seriously, why are you still reading this? Go get your copy of Make it Paleo II and start cooking these delicious recipes!! You can thank me later. Scroll down to see all the recipes I made!
And now, the dairy-free Stracciatella Gelato Recipe from Make it Paleo II! Though I haven’t tried it yet, I CANNOT wait taste it! Knowing Bill and Hayley’s other recipes, I’m sure it’ll be pretty damn close to the gelato I loved in Italy!
- 2 - 13.5 oz cans full-fat coconut milk
- ½ cup granulated maple sugar
- ¼ cup tapioca starch
- 2 tsp pure vanilla extract
- ⅓ cup allergen-free dark chocolate chips*
- 1 tsp coconut oil
- ⅓ cup allergen-free dark chocolate chips
- 1 tsp coconut oil
- Place the coconut milk, maple sugar, tapioca starch, and vanilla extract in a medium-sized saucepan. Whisk to combine the ingredients.
- Once the tapioca starch is completely incorporated into the milk, place the pan over medium heat and heat the milk mixture, whisking constantly, until steam rises. Reduce the heat to medium-low and continue to whisk until the mixture thickens, 7-10 minutes.
- Once the mixture has thickened, remove from the heat, pour into a mixing bowl, and allow to cool to room temperature, about 30 minutes.
- Once the mixture has cooled completely, melt the chocolate chips and coconut oil in a small saucepan over low heat, stirring. Allow the chocolate to cool while the ice cream is churning.
- Churn the chilled liquid in an ice cream maker according to the manufacturers instructions. This should take about 20 minutes.
- At the 19 minute mark of processing, slowly drizzle the melted chocolate in a very thin stream over the ice cream to create small chips of chocolate throughout. Once all of the chocolate is added, allow the ice cream to churn for about 30-60 seconds to make sure the chocolate is mixed in evenly.
- Enjoy immediately for a soft-serve like texture, or place in the freezer for 2-4 hours to harden before serving.
*You could substitute coconut sugar for the maple sugar if you can't find it. Enjoy Life is a great brand for chocolate chips.
Here’s the recipes I made!
Breakfast casserole ** (p.68)
Nightshade-free breakfast sausage *** (p.88)
Obsessed. I made this at least once a week.
Salmon cakes ** (p.164) Shown here with Garlic-chive aioli (p.242) & Lemon-caper aioli (p.246)
Hash brown nested eggs ** (p.122)
Tortilla Espanola (p.146)
Such great flavors and so simple! If you’re using a cast iron pan, make sure you REALLY grease the bottom (otherwise it won’t come out) and have someone to help you flip it!
Skillet chicken thighs ** (p.136)
Bacon & yellow squash hash ** (p.186)
Fantastic for breakfast or lunch! I added some shredded sweet potato in mine and avocado on top!
Roast chicken with aromatic spices ** (p.132)
Apple bacon butternut squash soup (p.182)
Salmon with avocado cream sauce ** (p.162)
Braised brussels sprouts (p.192)
Stuffed acorn squash ** (p.226)
Lemon vinaigrette ** (p.248)
I served this with sautéed cod and kale. Delicious!!
Caramelized carrots ** (p.194)
Tortillas ** (p.334)
I made these into breakfast tacos. They’re versatile, flavor profile-wise, so you could go sweet or savory! Crepes for breakfast anyone?
Nightshade-free pizza ** (p.326)
This pizza crust is great! It has a much better “pizza” texture than many of the other paleo/gluten-free crusts I’ve tried. It has the consistency of a whole wheat pizza and stands up really well to toppings!
Now go get your copy of Make it Paleo 2!!