As we were packing for our move to Southern California my advance copy of Make Ahead Paleo arrived. The next day I woke up before everyone else and snuck downstairs. I took Make Ahead Paleo and slipped outside. I loved to spend some alone time out on the swing early in the morning.
But what happened was I became ABSORBED in this book. You NEED this book. Here’s why:
1) Tammy has the BEST tips and tricks for saving time, and how-to store and freeze! Seriously, these pages would be enough to make me buy this book if I flipped through it in the bookstore! (p.34 – 47)
2) Do you ever hesitate to freeze food because you’re not sure how to use it later? I have to admit I do. Tammy tells you how to freeze each recipe and how to reheat it! It’s brilliant!
3) And lets not forget the RECIPES!!! I am blown away!!!
After the move I was craving some homemade soup. So for my first recipe from Make Ahead Paleo I chose this Veggie Soup. I knew it was going to rock, so I went straight for a double batch. Of course, a double batch requires a large slow cooker, which I have. The funny thing is that for years I didn’t even know they sold little slow cookers. I laughed out loud when I saw one for the first time. It looked like my slow cooker had a baby 🙂 I’m not criticizing, it was just amusing.
Back to the soup though. This soup really hit the spot. It’s full of flavor and so delicious. I’m so glad I made a ton of it. How much am I looking forward to not needing to cook because I have leftovers?!
And I’m already dreaming of what I’m going to make next. The Mushroom Meatballs, Paleo English Muffins, Sweet ‘n’ Smoky Deviled Eggs, Chili Lime Pork Medallions, and Pumpkin Pie Bars are calling my name. I can’t wait. I highly recommend Make Ahead Paleo!
♥, Kelly
