Down South Paleo Cookbook, The New Yiddish Kitchen, & Paleo Kids Cookbook
Growing up in Texas, I learned a few important life lessons from the Lone Star State:
1) There are few places as friendly!
2) Don’t pick the bluebonnets!
3) Southern food is like no other!
When I moved away after two and a half decades of Texas livin’, I was forced to change my lifestyle away from foods containing grain, gluten, dairy, and refined sugar – many of the ingredients in good ol’ Southern cuisine. But I never forgot the comfort and joy those foods brought.
So when I started Predominantly Paleo, I had a strong drive to recreate all my childhood favorites: Tex Mex, Cajun, Mama’s Home Cookin’, Soul Food, and Gulf Seafood. I wanted to give Southern food lovers the opportunity to eat some of their favorites without the inflammatory effects of “traditional” Southern eats.
I wrote Down South Paleo for all of you who are really missing your favorites; and also for the ones of you still eating those favorites but really wanting to make the transition to a healthier lifestyle.
With recipes like Dairy-free Chile Con Queso, Coconut Custard Pie, Chicken Chimichangas, Fried Chicken, Corny Bread Muffins, Huevos Rancheros, and JBR’s BBQ Ribs, you’ll get to experience all of the magic of the South with only the freshest, whole food ingredients. I’ve also labeled the recipes in Down South Paleo grain-, dairy-, soy-, nut-, egg-, nightshade- free to make it easier to find the recipes best suited for your lifestyle and sensitivities. Happy Noshing Y’all!
Inside Down South Paleo
Tasty Words About Down South Paleo
“If you want to prove to people that paleo foods can be delicious as well as nutritious, and that no one needs to let go of their comfort food culture, then Down South Paleo is the cookbook you’ve been waiting for. Each recipe will bring back a flood of memories with its traditional southern flavors and textures, without the gluten, dairy, or processed junk.”
Stacy Toth and Matthew McCarry, authors of Real Life Paleo, Beyond Bacon, Eat Like a Dinosaur and bloggers at the popular website PaleoParents.com
“There’s just something about Southern food! Sadly, that “something” is usually refined sugars, fats and flours – exactly the things I swore off when I started eating healthier. With Down South Paleo, I get all the depth, charm and warmth of my favorite Southern foods back – WITHOUT the refined junk, sugars or grains, and without sacrificing any of the soulful flavors of the South. Jennifer is a genius!”
Liz Wolfe, author of New York Times bestseller Eat the Yolks
“Did Paula Deen go Paleo?! Nope, it’s Jennifer Robins’ new book, Down South Paleo. Wow! Jennifer is not kidding around with the recipes in this book – they’re extremely creative while remaining true to the essence of what we all know of southern cooking. If you’ve been waiting for the perfect collection of recipes to share with your family that won’t seem to budge on their eating habits, this book will be an absolute game-changer!”
Diane Sanfilippo, New York Times bestselling author of Practical Paleo
“Jennifer has done the impossible with her debut cookbook – she has created an entire book of mouth-watering Southern recipes (yes, Southern!) free of grains and dairy. With Jennifer’s recipes, we can still enjoy those rich, comforting, Southern flavors such as Southern Fried Catfish + Homemade Tartar Sauce and “Cornbread” Waffles and still feel healthy, light, satisfied and energized! In addition to delectable recipes, Jennifer brings her Southern charm, hospitality and sass to this really fun cookbook!”
Arsy, author of The Paleo Foodie Cookbook
“Being a Georgia girl at heart, I can’t even tell y’all how excited I am about this cookbook. What? Hushpuppies and sweet tea on paleo?! Oh yes ma’am! Jennifer gives such a thoughtful approach to these recipes due not only to her heritage, but her personal health journey as well. Every recipe screams the South and family gatherings. The ingredients are approachable. The recipes are divine. The food is authentic. And guess what…those are exactly the three words I would use to describe Jennifer Robins…and it comes through in this nomtastic cookbook.”
Michelle Fagone of Cavegirl Cuisine, author of Cavegirl Cuisine Cookbook
“When I think of my favorite southern comfort dishes, I think of a whole lot of delicious foods that I can no longer eat on a Paleo diet. Fried chicken, biscuits and gravy, waffles, and don’t even get me started on all the pies. But somehow, Jennifer Robins has made the seemingly impossible possible, with Down South Paleo. She’s taken the all of the southern classics and put a fresh, whole foods spin on them, without leaving any of the comfort behind.”
Simone Miller, author of the Zenbelly Cookbook
“The queen of yuca brings us the best traditional southern recipes made with a Paleo twist. Be prepared to be drawn into a world flowing with Jen’s whimsical humor and out-of-this-world creative recipes.”
Carol Lovett, Author of Ditch the Wheat: Modern Paleo Recipes
NEVER BEFORE HAS THERE BEEN A BOOK LIKE THIS.
Until now, there has been a major void in the Paleosphere when it came to Jewish recipes for the holidays and everyday.
This is why Miller and Robins wrote The New Yiddish Kitchen. After a heart to heart chat about all of the childhood (and adulthood!) favorites they missed, they gathered the chutzpah to write this for you – all of your traditional Jewish favorites wrapped into one tasty package.
From two leaders in the Paleo cooking community, The New Yiddish Kitchen is a fresh and healthful take on a beloved food tradition. Packed with over 100 traditional Jewish foods plus bonus holiday menus, this book lets you celebrate the holidays and every day with delicious food that truly nourishes.
Authors Simone Miller and Jennifer Robins have selected classic dishes―like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more―all adapted to be grain-, gluten-, dairy- and refined sugar-free, as well as kosher. The book is a fun mix of new and old: modern with the whole-foods Paleo philosophy, and nostalgic with the cooking tips of Jewish grandmothers just like your own bubbe.
So when you’re craving your favorite Jewish foods, don’t plotz! Simone and Jennifer have got you covered with simple recipes for delicious Yiddish dishes you can nosh on all year long.
Slow cook, steam, sauté and pressure cook all with one pot. Jennifer Robins, creator of Predominantly Paleo and bestselling author, will show you how to drastically cut cooking time for your Paleo dishes in your Instant Pot®. Recipes include Decked-Out Omelet, Legit Bread Under Pressure, Honey Sriracha Chicken Wings, Pressure-Cooked Sirloin Steak and Hidden Spinach Bundt Cakes.
Whether you’re new to the Instant Pot® or a seasoned pro, Paleo Cooking with Your Instant Pot® will show you everything this cooker is capable of and help you prepare healthy, delicious meals in no time.