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Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle Paperback – October 28, 2014
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“Mediterranean Paleo Cooking has filled a huge void in the Paleo cookbook market. The approachable recipes and sunny food photography are sure to inspire folks to prepare exotic feasts filled with crispy falafels, spicy tagine, and grilled kebabs. Caitlin, Nabil, and Diane have poured their hearts and souls into this beautiful cookbook and it shows on every page.” (Michelle Tam New York Times bestselling author of Nom Nom Paleo: Food for Humans)
“This book is loaded with color, flavor, and style. If you’re tired of the typical Paleo fare, Mediterranean Paleo Cooking is sure to renew your passion in the kitchen. What’s more, it caters to a variety of specific needs—like low-carb, autoimmune, and GAPS—so you can enjoy fresh new dishes without sacrificing your health goals. This is an absolute must-have cookbook.” (Chris Kresser, LAc New York Times bestselling author of Your Personal Paleo Code)
“If you’re feeling the need to shake it up in the kitchen, Mediterranean Paleo Cooking is the answer! It reimagines coastal classics to be grain-free and Paleo-friendly, and the bold spices and rich broths will reinvigorate your Paleo plate and get you excited to try something new.” (Danielle Walker New York Times bestselling author of Against All Grain and Meals Made Simple)
“Mediterranean Paleo Cooking is truly a masterpiece, with exquisite recipes bursting with authentic flavors. The accessibility of this book is unsurpassed, with recipe labels and innovative modifications to accommodate those following the autoimmune protocol, low-FODMAP, low-carb, SCD, GAPS, nut-free, and egg-free Paleo diets.” (Sarah Ballantyne, PhD New York Times bestselling author of The Paleo Approach and The Paleo Approach Cookbook)
"Mediterranean Paleo Cooking brings together a beautifully crafted book that's 3 parts cookbook with 1 part functional Paleo guide, with a dash of meal planning. Caitlin and Nabil have created something not only beautiful and tasty, but also pragmatic. Much like the diversity of cultures and cuisines in the Mediterranean region, this book contains a wonderful blend of dishes that dance across each vibrant page. If you're looking for a more tailored approach to Paleo with some seriously amped up meals, then this book is your one way ticket to exciting new flavors and exotic cuisines." (Hayley Mason & Bill Staley, bestselling authors of "Make it Paleo," "Gather," and "The 30 Day Guide to Paleo Cooking")
About the Author
Caitlin Weeks is a Certified Nutrition Consultant who works with clients and writes about holistic health and Paleo nutrition for her popular health blog, Grass Fed Girl. Caitlin lives with her husband, Nabil, and is based in San Francisco and Nashville, TN.
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Top Customer Reviews
Let’s cut to the chase… You need to add this cookbook to your bookshelf, especially if you use diet to manage a digestive or autoimmune condition like I do. But really, this cookbook is great for anyone who likes tasty food!
Why? It makes you want to eat paleo. Gorgeous photography and the recipes are absolutely delicious. I’ve had my review copy for two weeks and it is already stained with food drippings from use! In addition to the Zesty Paleo Crab Cakes I’m sharing in this post, I’ve made the accompanying Garlic Aioli, the Mediterranean Chicken Liver Pâté, and Nacera’s Lemon Ginger Chicken Tagine. Every single one is a winner and I have a bunch more marked to try.
It is also very flexible for people following healing diets. 112 of the recipes are paleo autoimmune protocol (AIP) – friendly as is or with provided modifications. An even larger number (159) are GAPS and SCD legal! FODMAPs are also clearly labeled and modifications are indicated. What I love best is that all of this is provided on the recipe page – you don’t have to flip to an appendix in the back or in some outside source.
Mediterranean Paleo Cooking is a great cookbook for people who are new to paleo because it provides an overview and meal plans, and also for long time paleo eaters who are looking for variety in their daily meals. It is tempting to skip the front matter and just jump right into the recipes but it is worth your time to go back and read the tips for stocking your kitchen, including best, better, and good options for ingredients. I also really appreciate that the recipes include both chef’s tips and nutritionist’s notes – again, on the recipe page itself.
The Mediterranean diet was all the rage just a few short years ago, and many health experts tout its benefits. Combine that with the added benefits of eating a grain-free, whole foods ancestral diet and you have a winning combination.
I began reading the acknowledgments and the intro and was soon riveted to the story of how a young chef from Algiers and a nutritionist/fitness coach from Nashville met and married. Even more interesting is the story of how they embraced their interest in ancestral nutrition with Nabil’s homeland cuisine. Mediterranean Paleo Cooking takes one on an historic and culinary adventure of the countries that border the Mediterranean Sea. Following the brief history of Mediterranean cuisine are some health steps practiced by Mediterranean peoples and from which we all can benefit. To name a few: living a slower-paced life, eating seasonally, strong family connections, less reliance on technology and nose-to-tail eating (meaning, eat the entire animal). There’s more information on the Paleo diet, the fusion between Paleo and Mediterranean recipes and foods, a primer on how to stock your own Paleo Mediterranean kitchen, how to use the book and meal plans. The recipes are categorized into groups: Breakfast, Appetizers, Soups, Pizza and Pasta (yes!), Poultry, Red Meat, Seafood, Odd Bits (think offal), Vegetable Sides, Desserts and The basics (those wonderful seasonings and dipping sauces). I wanted to make them all but for my first venture into the array of recipes, I settled on the Fig and Ginger Chicken tagine (p. 204) with a Golden Raisin Slaw (p. 330) for the salad and a Cauliflower Couscous (p. 332) to accompany the entrée. I loved the wonderful flavors of the tagine, however, next time I will increase the cumin, coriander and cinnamon as it seemed a bit less intense than what I prefer. The slaw was superb, and a nice way to have a slaw without the usual mayonnaise.
All the recipes in Mediterranean Paleo Cooking reflect the culture and flavors of the countries bordering the Mediterranean, from tagines to harissa braised short ribs, from a variety of hummuses to grain-free pita bread. The desserts are to die for! I love the chocolate tahini truffles (p. 350) and the Crème Caramel (p. 352). Also, there’s a recipe for chocolate-dipped madeleines, and since I recently purchased a madeleine pan, I can’t wait to try them.
You won’t be disappointed in Mediterranean Paleo Cooking. Not only are the recipes delicious and beautiful, the book is chock full of tips and nutritional information, especially important if you need to modify for AIP, SCD/GAPS or low FODMAP.
Kudos to Nabil and Caitlin for the recipes and to Diane Sanfilippo for the cover design and photography.
Update 2016: This marvelous cookbook is full of recipes that will work for the Trim Healthy Mama lifestyle. There are substitutions given for low carb and several other eating plans. Bought a copy for my daughter because we love all sorts of Mediterranean type foods and the recipes are good healthy eating.