Friday Friend & Pre-Release Recipe from Down South Paleo!
By: PaleoBOSS Lady® How it it Friday already? Have mercy time is flying so quickly regardless team PBL is super stoked to introduce you to our Friday Friend, Jennifer Robins, aka Predominately Paleo. Like many of us Jennifer became conscious about the foods she ate as a result of being diagnosed with many illnesses that were dictating her life and the message was not good. Once she began using food as medicine life changed and Jennifer stayed in the kitchen cooking to heal her body. This Texas native although was never one to know her way around the kitchen has certainly done a 180 and now not only shows her body whose BOSS but is a BOSS in her kitchen slinging some amazing easy and delicious Paleo meals.
In just a few days the highly anticipated release of Down South Paleo happens and fans of Predominately Paleo are literally counting the seconds! This book is so anticipated it holds the #1 spot on Amazon for Gluten Free cookbooks and it has not even started shipping! Jennifer known as the 'Yuca Slayer' has been delivering delicious and easy to make recipes through social media to the conscious living community and now her complete book of southern classics will finally hit the store shelves. I am not going to lie this BOSS has had a copy on order since it was announced!
Team PBL is honored to be doing a giveaway so you can WIN a copy for yourself. Hop on over to our Instagram page to enter. No purchase necessary and you can enter as often as you like. Good luck and Team PBL is available to taste test when our winner is lining up dinner guests so no need to worry. Contest ends Saturday at 9pm PST so do not delay.
Down South Paleo includes some of the southern favorites many of us never considered to be part of the Paleo lifestyle: Dairy-free Chile Con Queso, Coconut Custard Pie, Chicken Chimichangas, Fried Chicken, Corny Bread Muffins, Huevos Rancheros, and JBR’s BBQ Ribs, and more with recipes easily identified grain-, dairy-, soy-, nut-, egg-, nightshade- free for those who need to be certain.
As friends do Jennifer has been kind enough to share with us a sneak peek recipe for Chipotle Stuffed Mushrooms:
2 lbs (908 g) whole white mushrooms, cleaned and stemmed
1 medium onion, diced 1 lb (454 g)
pastured breakfast sausage (or best quality available)
1 cup (240 ml) homemade mayonnaise (or high-quality store-bought)
1 chipotle pepper in adobo sauce,minced
1⁄2 tsp adobo sauce
Preheat the oven to 375°F (190°C, or gas mark 5). Place the stemmed mushrooms on a foil-lined baking sheet. In a large skillet, sauté the onion and sausage over high heat until the sausage is cooked through, about 8 minutes. While the sausage is cooking, puree the mayonnaise, chipotle pepper and adobo sauce in a blender or food processor. Once the sausage is cooked through, remove from the heat and stir in the chipotle mayo. Spoon the filling into the mushroom caps, being careful not to overfill. Bake for 20–25 minutes, or until the stuffing starts to brown nicely along with the mushrooms.
Enter to win your copy of Down South Paleo or click here to order so you do not miss out.
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Thank you and enjoy this great recipe you'all!