I got a few laughs from other customers at Whole Foods the other day because I had it propped up in my cart while I browsed the aisles for ingredients. Hey, at least I was prepared.
Since then I’ve tried to make as many of her recipes as I can including her Salmon with Honey Lemon Sauce, Roasted Portobello Mushrooms, Asian Cauliflower Fried Rice, Sweet Potato Hash with Fried Eggs, Citrus Vinaigrette, and this Spicy Pineapple Salsa, which I devoured on top of grilled chicken and burgers.
Here’s what’s next on my list to make: Magic Mushroom Powder, Sriracha Mayonnaise, Honey Mustard Dressing, Paleo Ranch Dressing, Maple Spiced Walnuts, Classic Coleslaw, Lazy Devils, Uova in Purgatorio, Whole Roasted Branzini, Peruvian Roast Chicken with Aji Verde Chili Sauce, Slow Cooker Korean Shortribs, Smashed Steak Skewers with Cherry Barbecue Sauce, Slow Cooker Kalua Pig, Slow Cooker Chicken and Gravy, and Mexican Chocolate Pots de Creme. Equal parts sauce, meat, and veg recipes,Β there is definitely not a lack of interesting ideas in this book!
I love Michelle’s “foodie” approach to cooking while staying true to creating recipes that are free of gluten, soy, and refined sugar. You can tell these are obviously recipes she enjoys with her family on a weekly basis, and there’s plenty of room to reserve recipes made from seasonal ingredients such as asparagus or strawberries for certain times of the year.
In addition to the recipes being flavorful and healthy, the book itself is very high quality. I love the thick cover, the bright and clear photographs, the list of paleo pantry essentials, the easy-to-read instructions, and the best part: the grosgrain ribbon bookmark! SO USEFUL!!! I think every cookbook should come with a built-in bookmark! I also enjoy the cute cartoons and pictures of her kids devouring her food throughout the book. :)
Michelle’s cookbook is the perfect holiday gift for the foodie in your life. Pre-order itΒ here!
- 1 1/2 cups finely diced fresh pineapple (I used 1 whole pineapple)
- 1 Persian cucumber, peeled and cut into 1/4-inch dice (I also de-seeded the cucumber before dicing)
- 1 jalapeΓ±o pepper, cut into 1/4-inch dice (with ribs and seeds removed if you can’t stand the heat)
- 1/4 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 2 tablespoons extra-virgin olive oil
- Juice from 1 small lime
- Kosher salt
- Freshly ground black pepper
Combine everything in a bowl and season to taste with salt and pepper. The salsa will keep in an airtight container in the fridge for up to 4 days.
*Yummy served on top of grilled chicken or a beef burger.