Jenny Castaneda’s One-Pot Paleo cookbook makes cooking nutritious meals a breeze. This book is all about simplifying your life. As many of my clients switch to gluten free and grain free healthy eating, spending less time in the kitchen is a huge benefit.
At first glance, what I loved most about One-Pot Paleo cookbook was the variety of international flavors and traditions. The recipes range from American favorites such as Open-Faced Sloppy Joes, to traditional Mexican Skirt Steak Fajitas. Other selections include Dutch Baby pancakes, Austrian Pancake Bites, Loaded Spanish Tortilla, Japanese Hot Pot (sukiyaki), Irish stew, plus Italian, Filipino and Hawaiian dishes.
One-Pot-Paleo contains over 80 mouth-watering recipes. All are gluten free and are indexed for potential allergies. The book is organized by cooking style rather than by courses. All cast iron dishes, whether main course or breakfast, are organized in the Sizzling Cast Iron section. Chapters include Comforting Casseroles, Scrumptious Stir-Fries, Warming Stews and Soups, Baking Broiling and or Grilling, Sensational Salads.
I read the book cover to cover in one sitting. The images were beautifully photographed and the recipes looked delicious and simple to make. No special culinary skills are required and there is something for everyone here. I was inspired to experiment right away and I chose the Chicken Pesto Zucchini pasta. This recipe required using a vegetable spiralizer which is a great tool to have. This is one of the many gluten grain free Paleo friendly options in the book. It was easy to make and absolutely delicious. I made it for a friend’s birthday dinner and he was delighted. It tasted great and the presentation was beautiful too. The pasta’s texture and flavor with the pesto sauce was fantastic and definitely will be a staple in my kitchen. And, if you are like me and sometimes want the texture and flavor of rice, pizza and pasta without the added gluten and starches, then this book is for you.
One-Pot Paleo cookbook makes cooking simple and easy. If you are interested in incorporating healthy cooking with a variety of delicious flavors into your routine this book is for you. Pick one up as a gift too, and your friends and family will thank you. To order your copy click here.
CHICKEN PESTO ZUCCHINI
Serves 2
BASIL AND SUN-DRIED TOMATO PESTO (YIELDS 3/4 CUP)
- 6 oz basil leaves
- 1/4 cup raw pine nuts, toasted (I did not bother toasting)
- 3 Tbsp. sun-dried tomatoes (I used dried and soaked them in water first)
- 2 cloves garlic
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1/2 cup extra virgin olive oil
- 1 1/2 lb zucchini, spiralized ( I like this vegetable spiralizer )
- 1 Tbsp ghee
- 1/2 lb boneless, skinless chicken breast, sliced into bite-size pieces
- Sea salt
- Black pepper
- 1/4 cup Basil and Sun-Dried Tomato Pesto
Prepare the pesto by combining the basil leaves, pine nuts, sun dried tomatoes, garlic, black pepper and sea salt in a food processor, and pulse for 15 seconds. Scrape sides and pulse again for 30 more seconds while slowly drizzling the extra virgin olive oil. Set aside 1/4 cup and store the rest in a glass container in the fridge.
In a wok over medium heat, add zucchini and saute for 2 minutes until soft. Remove from the pan and set aside. Drain the excess liquid from the pan and add ghee. Generously season the chicken pieces with salt and pepper. Fry for 5 minutes.
Return the zucchini to the pan and turn off the heat. Add the pesto and mix well to coat the chicken and zucchini with the sauce. Serve immediately.
Trust me you will love this meal!
A few notes – I used all organic ingredients. I garnished the dish with additional pieces of sun-dried tomatoes, whole basil leaves and pine nuts. I strongly recommend using a wok or pans that are ceramic coated rather than regular non-stick surface which has been shown to be harmful to your heath. To find a good source of non-stick ceramic coasted cookware click here.
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