WEEKNIGHT PALEO: 100+ Easy and Delicious Family-Friendly Meals
Julie Mayfield, Charles Mayfield
William Morrow
February 21, 2017
$29.99/Paperback
ISBN-13: 978-0062419651
Julie and Charles Mayfield first heard about a Paleo lifestyle in 2009, and have been living that way ever since. They shared their love of home cooking and the Paleo movement through their first two books, Paleo Comfort Foods (Victory Belt) and Quick & Easy Paleo Comfort Foods (William Morrow). The Mayfields and their two children live in Athens, Tennessee. Visit them at PaleoComfortFoods.com.
Julie and Charles Mayfield are Paleo veterans who channeled their love of helping others live a Paleo lifestyle into two bestselling cookbooks. Now, in WEEKNIGHT PALEO, the Mayfields are back with 100+ practical, family-friendly recipes that focus on meats, vegetables, fruits, and healthy fats, while omitting dairy, grains, legumes, and refined sugars.
As firm believers in the family meal, the Mayfields know full well that hectic days and busy schedules can make spending hours in the kitchen impractical. Weeknight Paleo is the solution—these easy, satisfying recipes keep your family well-fed while staving off boredom in the kitchen. For those new to this Paleo lifestyle or in need of a refresher, you’ll find prep tips, meal-planning ideas, and resources, plus chapters such as:
- Family Favorites—top picks from the Mayfield household
- Quickfire Meals—prepped, cooked, and served in under 30 minutes
- One-Dish Meals—keeping cleanup a breeze!
- Fix and Forget—meals cooked low and slow
Along with Get Your Veggies, Sauces and Staples, and a few Sweet Treats, there’s something for everyone to enjoy. From Green Enchiladas to Spaghetti Squash Fritters, and Sloppy Joes to Apple Crisps, this is a collection of Paleo recipes you will keep coming back to.
Spaghetti Squash Fritters
Makes about 1 dozen fritters
Prep time: 10 minutes (not counting time to cook spaghetti squash) / Total time: 25 minutes
This recipe is inspired by one in Mollie Katzen’s book “The Vegetable Dishes I Can’t Live Without.”
- 3 cups cooked spaghetti squash, strands separated (from 1 large squash)
- ¹⁄³ cup arrowroot starch/flour
- ½ teaspoon salt
- 1 green onion, sliced
- 4 slices bacon, cooked and crumbled
- 3 large eggs
- 1 to 2 tablespoons coconut oil or cooking fat of your choice
Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid.
Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
Heat a large skillet over medium heat. Add enough oil to coat the pan and, when it’s hot, spoon the squash mixture to form fritters of your desired size; ¼ cup per fritter works well.
When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.
VARIATIONS: Make it a meal! Mix some already cooked chicken into the fritters and you essentially have a one-dish supper.
We also love to add about 1 tablespoon hot sauce to the mixture for Buffalo-style fritters.
Basil-Ginger Pork
Serves 3/4
Prep time: 10 minutes / Total time: 25 minutes
This is one of those recipes that’s really good with regular (Italian) basil, but becomes exceptional if you can find and use Thai basil. Sadly, our local Asian market doesn’t always carry the basil, and we don’t always grow it . . . but when we can get our hands on it this is the first recipe I want to make. While this dish is a bit like the popular Thai larb dish, it’s different enough that we didn’t feel right calling it larb.
- 1 pound ground pork
- ¼ cup coconut aminos
- 2 tablespoons Sriracha or a hot chili paste of your choosing
- 1 tablespoon sesame oil
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons fish sauce
- 2 tablespoons minced fresh ginger
- 2 cups cauliflower rice
- 2 green onions, sliced on an angle
- ½ cup loosely packed fresh mint, coarsely chopped
- ½ cup loosely packed fresh Thai basil, coarsely chopped, or Italian basil
- 1 head Bibb lettuce or cabbage, for serving
Heat a large skillet over medium heat. Add the pork and cook until somewhat browned, 3 to 5 minutes.
Add in the aminos, Sriracha, sesame oil, rice vinegar, fish sauce, ginger, and cauliflower, and stir to combine well.
Reduce the heat to medium and continue cooking for 7 to 8 minutes to allow the flavors to combine and the cauliflower to soften, stirring as needed.
Mix in the green onions, mint, and basil and cook for 2 minutes longer. Serve atop lettuce leaves.
VARIATION: Ground chicken or turkey also works well in this recipe.
These recipes may be reproduced with the following credit:
Recipes from WEEKNIGHT PALEO: 100+ Easy and Delicious Family-Friendly Meals by Julie and Charles Mayfield. (William Morrow; February 21, 2017; $20/trade paperback; ISBN:978-0062419651).
Contact: Maria Silva
212-207-7354
Maria.Silva@HARPERCOLLINS.com