Something exciting happened last week…
This came in the mail — Make it Paleo II by Hayley Mason and Bill Staley!
This is probably the most good-looking book I’ve EVER laid eyes on. It’s just gorgeous. But there’s a lot more to this cookbook than its just its crazy good looks!
Make it Paleo II is filled with more than 400 pages of mouth-watering recipes (did I mention the pictures are amazing?), shopping guides (in which they discuss the importance of buying from local farms – yes!), nutrition information, and cooking tips & how-to’s.
This book really has it all — there’s something (scratch that — a LOT of things) in it for paleo newbies and real food veterans alike!
Make it Paleo II is the second edition of Bill and Hayley’s first cookbook, Make it Paleo (one of the first paleo cookbooks ever released)! The biggest difference between the two is that Make it Paleo II comes with the added expertise of Hayley’s sister Caitlin, an expert cook and trained sushi chef who helped to create many of the book’s diverse and unique assortment of recipes.
This must-have cookbook releases February 17, but you can save $10 by pre-ordering it today (or tomorrow, or anytime before the 17th).
Last week, I made the breakfast casserole from Make it Paleo II. Living/working on a farm, there’s always a lot of work to be done starting at the crack of dawn. And unfortunately, breakfast often gets put off or skipped completely (I know — I’m working on it!).
That’s why I’m such a fan of making breakfast foods that can be cooked in advance and enjoyed over the course of the next few days — and that’s exactly what we were able to do with this dish. The fact that the dish tasted uh-mazing was also a major bonus. Seriously. I never knew leftovers could be so scrumptious! Here’s the recipe (one of the few that was pre-released)!
- 1/2 batch Nightshade-Free Breakfast Sausage from pg. 88 (I just used ground pork with spices)
- 5 strips bacon
- 1 sweet potato, peeled and shredded
- sea salt and ground black pepper
- 1/2 tsp dried oregano
- 1 tbsp coconut oil, for greasing the dish
- 1 tbsp ghee, store-bought or homemade
- 1/2 Vidalia onion, chopped
- 1 medium green bell pepper, chopped
- 4 tbsp sliced scallions (2 scallions) divided
- 8 large eggs
- 1 cup full-fat coconut milk
- Prepare the sausage.
- Fry the bacon in a large cast-iron skillet over medium-low heat until slightly crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Pour most of the excess bacon fat from the skillet into a small, glass mixing bowl and reserve for later use.
- Add the sweet potato to the skillet and season with a pinch of salt, several grinds of pepper, and the oregano. Saute the sweet potato over medium heat until softened and slightly browned, adding more bacon fat as needed during cooking to prevent it from sticking.
- Scoop the browned sweet potato into a large mixing bowl and allow to cool. Chop the sausage patties into small bits, reserve 1-2 Tbsp for garnish, and add the remainder to the bowl with the sweet potato.
- Preheat the oven to 375 degrees Fahrenheit. Grease a 10-inch round casserole dish with the coconut oil.
- Warm the ghee in a clean skillet over medium heat. Add the onion and bell pepper and season with salt and pepper. Saute until the onion is translucent, about 10 minutes. Add the onion and bell pepper to the bowl with the sweet potato mixture and allow to cool. Add 3 Tbsp of the scallions to the bowl, reserving 1 Tbso for garnish. Pout the mixture into a greased casserole dish.
- In a small mixing bow, whisk together the eggs and coconut milk. Add a pinch of salt and 5 grinds of pepper. Pour the egg mixture over the vegetable and meat mixture and stir lightly to evenly combine. Bake, uncovered, for 35-40 minutes, until the eggs are firm.
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