Paleo Comfort Foods by Karen Evans: Review

Salads, Soups, Snacks and Veggies.
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Cookbook: Paleo Comfort Foods

 The Friday 56


"Gluten is a protein that's found from a family of wheat products that includes barley, rye, semolina, bran and of course heat itself which is only among a long list of other products." -- Karen Evans from Paleo Comfort Foods: Low Carb Gluten Free Foods The Whole Family Will Enjoy

Book Review

First of all, I just love the organization of the book from snacks, soup, salad, veggies and poultry. I've tried the Roasted Cauliflower and Marinated Asparagus. Included within each recipe is a nutritional fact breakdown that is very useful and informative. I found the measurements and serving sizes to be accurate also. I'm looking forward to trying Turnip Tots and the Chilled Carrot Soup. Overall, it's a nice cookbook if you're a fan of gluten free recipes!

5/5 stars.


Roasted Cauliflower

1 Cauliflower head, cut into florets
3 Cloves garlic, minced
2 Tbl. lemon juice
Olive oil for drizzling
Salt & pepper to taste

Arrange florets on the baking pan. Sprinkle minced garlic, lemon juice, salt and pepper and olive oil. Bake 200C for 25-30 mins.

Marinated Asparagus

32 oz. Asparagus cut into 2" pieces
12 oz. Balsamic Vinaigrette
1 Tbl. lemon zest
2 oz. Fresh parsley, chopped
Salt & pepper

Blanch asparagus. Place in a shallow container. Pour vinaigrette over all. Make sure it's covered and refrigerate 3 hours. Season with salt and pepper, sprinkle lemon zest and parsley.

Turnip Tots 


8 pieces baby turnips
1 Tbl. vegetable oil
1 Tbl.  butter
2 Tbl. mint leaves, minced
1 tsp. lemon zest
2 oz. Japanese bread crumbs (Panko)
salt & pepper

Boil water and cook turnip tots 10 mins. Cut into wedges. Heat oil, melt butter. Cook 10 mins. Stir in lemon zest, mint, bread crumbs and salt & pepper. Cook 5 mins. more.

Chilled Carrot Soup


1 oz. olive oil
32 oz. carrots, peeled and chopped
2 large leeks (white & pale green parts) chopped
2 garlic cloves, chopped
1/2 tsp. dried red pepper
2 Tbl. ground cumin
50 oz. chicken broth (or vegetable)
1 oz. lemon juice
lime zest
4 oz. sour cream

In a large pot, heat oil. Saute garlic. Add carrots and leeks. Saute 5 mins until soft. Add cumin and red pepper. Stir and add broth. Bring to boil. Reduce heat, simmer 35 mins. Leave pot uncovered and cool soup room temperature. Using a blender, puree soup. Optional, whisk in sour cream. Sprinkle fresh cilantro and lime zest.

Chickpea Salad


1 1/2 oz. olive oil
18 oz. (canned) chickpeas, drained
1 oz. red onion, finely chopped
2 garlic cloves, minced
1 med. size tomato chopped
4 oz. parsley, chopped
1 oz. lemon juice
salt & pepper

Place all in bowl and chill 2 hours. Add more seasoning if necessary.

There's so much more to try but these are a few recipes I wanted to share with my readers. Do you have a favorite salad to make or vegetable side dish?

 “You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis
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