- Paperback: 208 pages
- Publisher: Page Street Publishing (August 11, 2015)
- Language: English
- ISBN-10: 1624141323
- ISBN-13: 978-1624141324
- Product Dimensions: 8 x 0.6 x 8.9 inches
- Shipping Weight: 12.6 ounces (View shipping rates and policies)
- Average Customer Review: 4.7 out of 5 stars See all reviews (184 customer reviews)
- Amazon Best Sellers Rank: #71,416 in Books (See Top 100 in Books)
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Down South Paleo: Delectable Southern Recipes Adapted for Gluten-free, Paleo Eaters Paperback – August 11, 2015
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“With Down South Paleo, I get all the depth, charm and warmth of my favorite Southern foods back - WITHOUT the refined junk, sugars or grains, and without sacrificing any of the soulful flavors of the South. Jennifer is a genius!” ―Liz Wolfe, New York Times bestselling author of EAT THE YOLKS
“Jennifer is not kidding around with the recipes in this book - they're extremely creative while remaining true to the essence of what we all know of Southern cooking. If you've been waiting for the perfect collection of recipes to share with your family that won't seem to budge on their eating habits, this book will be an absolute game-changer!” ―Diane Sanfilippo, New York Times bestselling author of PRACTICAL PALEO
“Jennifer has done the impossible with her debut cookbook - she has created an entire book of mouth-watering Southern recipes free of grains and dairy. With Jennifer's recipes, we can still enjoy those rich, comforting, Southern flavors and still feel healthy, light, satisfied and energized! In addition to delectable recipes, Jennifer brings her Southern charm, hospitality and sass to this really fun cookbook!” ―Arsy Vartanian, author of THE PALEO FOODIE COOKBOOK
About the Author
Jennifer Robins turned to whole foods following a life-altering health crisis and no help from traditional treatments. Her challenge resulted in finding creative ways to combine real ingredients to taste like old favorites. She currently lives in Arlington, Virginia until the next Air Force adventure begins!
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Top customer reviews
*Update, with picture below is the Chicken Fried steak minus sauce and we added sweet potatoe to the yucca (mashed taters). Came out great and my 16 year old who rarely cooks made the chicken fried steak. *
I've been cooking Paleo for many years, so I understand you need some specialty ingredients, but this book is too much trouble for me.
(I found her resource page VERY helpful for where to purchase certain ingredients and possible substitutions: http://predominantlypaleo.com/down-south-paleo-resource-page/ ).