A friend and fellow Charlotte food blogger recently wrote a new cookbook! Megan Peterson of Freckled Italian has a new cookbook coming out August 16th and it is dedicated to Paleo recipes. I got a sneak peek, and love what I see.
I grew up in the south and am naturally drawn to comfort food. However now in my 30s my metabolism isn't the same as when I was 16 (LOL!) and I really want to modify my eating habits in a more healthy and balanced way. To be honest, I didn't know much about Paleo (other than it is healthy!) and was thrilled to find a big list of recipes that look delicious!
This broccoli slaw I particularly love because it has a nice crunch and the dressing gives it good flavor. The almonds and pancetta give it a nice protein boost, and I didn't have to turn on the oven to make it! It would be perfect to bring to a picnic or summer potluck.
Head here to pre-order The Big 15 Paleo Cookbook: 15 Fundamental Ingredients, 150 Paleo Diet Recipes, 450 Variations! I'm really looking forward to trying Megan's other chicken, beef and veggie recipes.
serves 4-6, modified from The Big 15 Paleo Cookbook
10 ounces broccoli coleslaw+cabbage mix
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1/2 cup sliced toasted almonds
1/4 cup diced, cooked pancetta
In a small bowl, whisk together the apple cider vinegar, honey, and Dijon mustard. While whisking, drizzle in the olive oil. Pour the dressing over the slaw, and mix well. Refrigerate for at least an hour.
Cook pancetta on medium heat in a skillet, remove to cool and add sliced almonds to skillet. Cook almonds for about 5 minutes stirring frequently until brown.
Mix together broccoli slaw, dressing, almonds, and pancetta. The longer it soaks the better it tastes! Refrigerate until ready to serve.