Bre'anna Emmit, the author behind the blog "He Won't Know It's Paleo," has just released her first cookbook by the same name and it's a delight to the eyes as well as the palate. One of my favorite things that I've read about Bre'anna is a quote by Eileen Laird (of Phoenix Helix) where she said, "Bre'anna Emmitt is the Paula Deen of the AIP community, providing the comfort food we love, with one big difference: these recipes are good for our health." I love this description of Bre'anna and her style of cooking because that's what we're all looking for; something familiar that makes us feel good about eating it.
Like many of us following the AIP diet, her story is one of finding healing from her Auto Immune conditions through diet. The twist to her story is that she started cooking paleo and then AIP for her family without telling them and for months secretly fed them a paleo diet. All of the recipes on her blog and in her book are paleo and AIP, but primarily they're just good food....good enough for a non-paleo eater to enjoy.
I started following Bre'anna's blog right about the time she started writing it. I stumbled upon it while trolling pintrest for paleo treats. About that same time a friend of mine was trying to transition her family into more of a paleo diet so I pointed her to "He Won't Know it's Paleo." We've both been enjoyed her cooking for a while now, so needless to say I was thrilled when I saw that she was putting out a cookbook....all of the goodness of her blog, plus more in a format I can hold in my hands... I'm in.
The "He Won't Know It's Paleo Cookbook" is a well rounded resource for those of us in the AIP community. It features more than 100 amazing AIP recipes, along with basic information about Auto Immune diseases, the how and why of the AIP diet, AIP pantry staples and she even tackles reintroductions.
The first thing I noticed when I flipped through the book were the beautiful pictures that draw you into the dish and make you want to run to the kitchen and start cooking. After being blown away by the pictures I started looking at the recipes themselves and realized that Bre'anna includes everything you could possibly think of... appetizers, condiments, breads, breakfasts, soup, salad, entrees, desserts and beverages. There literally is something to suit every palate in this book, and they are all the kind of food that you'd want to have on your table every night of the week.
If I had to choose 5 recipes that I'm the most excited about in this book, they would be...
1- Peach Braised Short Ribs
2- Garlic Breadsticks
3- Bacon Maple Salmon
4- Crab Bisque
5- Scalloped Sweet Potatoes
6- Salted Caramel Frosting
Oh wait... that's 6....I can't choose just 5... it's impossible!! There are too many amazing recipes in this book. Those 6 are all on my short list to try, but before trying any of them I had to try her "Salmon Croquettes." The recipe calls for them to be served with "Dill Aioli," which she also has a recipe for, but honestly I've never been much of a mayo fan so I chose to enjoy them with just a little lemon juice squeezed on top alongside some garlic sauteed spinach. What I ended up with was a delicious, filling and healthy dinner all done in about 30 minutes from the time I walked in the door.
Here's a pic of the yummy Salmon Croquettes.
Bre'anna was also kind enough to offer for me to be able to share one of her recipes with all of you. So, being a seafood lover and because I loved her Salmon Croquettes so much, I decided to try and share her recipe for Crab Bisque. Not only am I a seafood lover, but I am also an avid soup lover and this soup fit the bill. It was simple and quick enough to make for a weeknight. I actually stopped on my way home from work and bought crab and made it on a Friday night. It's also elegant enough to serve for a special occasion. I plan on this being in my regular meal rotation (any time I find a good price on crab).
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Prep Time: 10 minutes
Cooking Time: 20 minutes
|I wanted you to see the beautiful photography in Bre'anna's book.|
Makes me want to kick up my food photography skills. :)
- 2 tablespoons avocado oil
- 1pound baby carrots or chopped carrots
- 1 large yellow onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 4 cups Bone Broth (page 19)
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon lemon juice
-1 pound cooked crab meat
- 1 1/2 teaspoons sea salt
- 2 tablespoons chives, fresh or dried
- In a large pot over medium-high heat, sauté carrots, onions, and garlic in the avocado oil for 10 minutes until lightly browned.
- Add the broth and the coconut milk. Bring to a boil and reduce heat to medium-low.
- Cover and simmer until carrots are soft, about 10 minutes.
- Using an immersion blender (or carefully transferring to a blender in batches), blend the mixture until creamy.
- Add the remaining ingredients and return to the stove top until heated through.