Wednesday, November 5, 2014

The Paleo Approach Dinner Club e-Book Review (& Recipe/Giveaway!)

*Disclosure: This post contains affiliate links, which means that when you purchase an item your price stays the same, but I make a small commission to help run my blog. See more information here.*

The Paleo Approach Dinner Club e-Book
I'm so excited to announce that I'm a contributor for The Paleo Approach Dinner Club e-Book, brought to you by The Paleo Mom! This is my first cookbook!! Ok, so it's not all mine, but I'm still riding on this little high, so you'll have to forgive me. *wink wink*

Let me give you the low-down skinny in just a few words:

Who wrote the cookbook? Sarah Ballantyne of The Paleo Mom wrote the majority of the book, but invited lots of bloggers from the AIP community to contribute recipes (see a list of AIP bloggers here).

What is The Paleo Approach Dinner Club e-Book?
A 178-page e-Book that covers how to throw your very own dinner party, games, scheduling, meal plans, recipes and lots of great info.

But how is it different from just any other cookbook?
Not only does it have tons of recipes, but the recipes are all broken down into 14 well-planned complete dinners that you can use to throw your own dinner club party or even just use for meal planning!

Why do you need a copy?? 
Because the e-Book is chock full of fantastic recipes (over 80 of them!) that are AIP-approved!

*Keep scrolling to see the whole recipe and give it a try!

Where do I get a copy? 
Easy! Just click the link here and follow the buy now link!

The Paleo Approach Dinner Club e-Book
by Sarah Ballantyne, PhD

I've even included a recipe preview from the book! Try it out and then get crack-a-lackin' on ordering this cookbook so you can throw your very own AIP Dinner Club Party!

Pineapple and Lychee Granita
Prep Time: 3 hours | Total Time: 3 hours | Serves: 8 

2 lbs fresh lychee or rambutan
1 quart (about 1 ½ lbs) fresh pineapple chunks
2 limes
¼ tsp salt

1. Peel and pit the lychee. Zest the limes and reserve zest as a garnish, then cut the remaining peel off the limes. Add limes, lychee, salt and pineapple to the blender and blend until completely smooth.

2. Pour puree onto a rimmed baking sheet or into a cake pan or lasagna pan and place in the freezer. After 1 hour, remove from the freezer and scrape and mash with a fork to make little ice crystals. Return to the freezer. After another hour, remove from freezer and mash a second time. Return to freezer. After a third hour, remove from the freezer and mash a final time.

3. Store in the freezer until ready to serve.

To transport: transfer to a freezer-safe container that will work for transport. Transport in a cooler and freeze immediately upon arrival. Before serving, give one final scrape/mash with a fork. Serve garnished with lime zest.

This recipe is from Sophie at A Squirrel in the Kitchen! Make sure to check out her blog for some other great recipes!

***PS: I'm doing a GIVEAWAY!!!! What?! Wanna win a copy of The Paleo Approach Dinner Club e-Book for you and three of your friends??!!! Stayed tuned tomorrow Nov. 6 on my Instagram account @theprimordialtable starting at 8am CST!***