The Paleo Cookbook for Two: 100 Perfectly Portioned Recipes

Ramirez, Ashley

ISBN 10: 1647397359 / ISBN 13: 9781647397357

Published by Rockridge Press, 2020

About this Item

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Seller Inventory # ING9781647397357

Bibliographic Details

• Title: The Paleo Cookbook for Two: 100 Perfectly Portioned Recipes
• Publisher: Rockridge Press
• Publication Date: 2020
• Language: English
• ISBN 10: 1647397359
• ISBN 13: 9781647397357
• Binding: Paperback
• Condition: New

About this title

Synopsis

A Paleo cookbook built for two―100 recipes for eating Paleo as a team

Sticking to a Paleo diet can be tricky―especially if you're doing it alone. The Paleo Cookbook for Two makes eating healthy a snap with 100 delicious, Paleo-friendly recipes, all created with two people in mind! Whether you're cooking with a partner, family member, or roommate, let this cookbook inspire you to team up and enjoy nourishing, satisfying meals every day.

Explore the basics of the Paleo diet and discover the wide variety of foods it can include, including practical advice on pantry and kitchen staples. With the beginner-friendly recipes in this Paleo cookbook―including one-pot, 5-ingredient, and 30-minute options―nothing is wasted and cooking is a breeze.

The Paleo Cookbook for Two includes:

• 100 Distinctive dishes―Dig in to Summer Citrus Salad with Sweet Tea Vinaigrette, Chicken and Shrimp Gumbo, Grilled Vegetable Sandwich with Mint Pesto, Mushroom Bolognese, and much more!
• For two to share―All of the recipes in this Paleo cookbook are scaled to feed two people with few leftovers, making shopping easy and helping you save money.
• Dietary friendly―Accommodate dietary needs with plenty of low-carb, vegetarian, and diabetes-friendly options―plus nutrition info on every recipe.

With 100 healthy, tasty recipes, this Paleo cookbook helps you make the perfect Paleo table for two.

About the Authors

ASHLEY RAMIREZ, PhD, is the founder of Mason Dixon Bakery & Bistro, a gluten-free and Paleo-friendly restaurant. She received her doctorate in chemistry from Duke University and uses her background in science to develop recipes that win over even the toughest critics.

MATTHEW STREETER has been a part of Alabama’s culinary scene since 2004. In 2014, Matthew helped open the bistro side of Mason Dixon. Over the years, he has shown that healthy and allergen-free food can be delicious, complex, and satisfying.