Have you been wanting to transition to a Paleo lifestyle, but you can’t imagine becoming a clean-eating, cross-fitting, liver popping health-nut? Do you want to eat healthy, but not be classified as the Paleo person, everywhere you go?
Not that there is anything wrong with being a liver-popping, cross-fitting, “Paleo” person. That is exactly who I am, in all my circles and I am totally happy with that. But, I used to think that this was the only way to do Paleo and be healthy. Don’t judge. That was years ago. After close to 6 years of eating and living this way, I realize that there are many approaches to this lifestyle.
For some of us, it is hard to give up old favorites, like fried chicken or chocolate chip cookies. This is where my friend, Kelly Bejelly’s new cookbook, Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You comes in. Kelly’s book makes Paleo eating easy, delicious and family friendly!
I want to emphasize the family friendly. This was another area that I didn’t understand for a long time. I started Paleo in my 20s, long before I had Indyanna. So, I ate this way before I was pregnant and this is how she’s eaten since birth. Talking to parents with older kids, I can see how hard this transition can be, when you remove favorite foods from the dinner table.
With Paleo Eats, you have tons of options for healthier versions of old favorites, plus new delicious meals. Dishes like Sweet and Sour Meatballs, Lamb Gyro Burgers, Cherry Toaster Pastries, and Caramel Apple Cinnamon Rolls will have your family, including your pickiest eaters, “eating out of your hand” in no time!
They will still be eating some of their old favorites with new Paleo recipes for Battered Onion Rings, Key Lime Pie, Ranch Dressing, and Fried Ice Cream! Kelly has worked hard to make sure that these recipes are simple to make. As a very busy mom herself, she gets it!
Click HERE to order Paleo Eats!
Kelly was so nice to let me share a recipe from her Paleo Eats cookbook with you! This Paleo Southern Fried Chicken recipe tastes like the real deal. Your family will never know that you pulled a fast one on them!
Southern Fried Chicken
Prep time: 15 minutes, plus about 4 hours to marinate
Cook time: 40 minutes
14½-ounce diced tomatoes, no added salt (I like this brand because it come in a glass jar)
1 tablespoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano leaves
1 teaspoon dried parsley leaves
2 pounds bone-in chicken pieces
4 cups bacon fat, coconut oil, or lard
1½ cups tapioca flour (find tapioca flour here)
1 teaspoon sea salt
1 teaspoon ground black pepper
- In a large bowl, combine the ingredients for the marinade. Add the chicken pieces to the bowl and toss to evenly coat with the marinade. Place in the refrigerator for 3 to 4 hours.
- Remove the chicken from the refrigerator and let sit for 10 to 15 minutes.
- In a large cast-iron skillet over medium-high heat, heat the bacon fat to 325 degrees. Try to keep the oil no higher than 325 degrees.
- Make the coating: Place the tapioca flour, salt, and pepper in a large paper sack and shake to combine. Drop the pieces of chicken into the bag and shake to coat the chicken on all sides.
- Place the chicken in the hot oil and cook until golden brown on both sides, roughly 10 to 15 minutes per side, and the internal temperature reaches 160 degrees.
- Remove and set on a rack over a rimmed sheet pan.
*Note: If the chicken is golden brown on the outside but is not yet fully cooked on the inside, set it on a rack over a rimmed baking sheet and place it in the oven at 350 degrees to finish cooking, roughly 8 to 10 minutes.