Last night I felt like a kid on Christmas Eve, counting down the hours and minutes until the official launch of Paleo in 28! I got butterflies in my stomach and could hardly sleep in anticipation of the release. And now its finally here! As of today you can purchase your very own copy of Paleo in 28!
Whether you are looking to lose weight, improve your health, or achieve a happier lifestyle, following this book provides you with all the information you need to kick-start your Paleo diet.
In celebration of the publication of Paleo in 28 today, I thought I’d give you a sneak peek inside of the book. First and foremost, Paleo in 28 does a deep dive into the Paleo lifestyle. If you are new to Paleo, start here and soak up all you can before you kick-off the 28-day meal plan. I provide the science behind the Paleo diet, a run down of what you can and can not eat, and my top tips for adopting and maintaining this lifestyle.
Once you have the dos and don’ts down, I have compiled a 28-day meal plan to kick-start your Paleo diet, complete with weekly grocery lists to take out the guess work.
And finally, this book contains 130 foolproof recipes with five primary ingredients or fewer. That’s right, all you need are FIVE ingredients to make delicious meals, snacks and desserts for your whole family. The Nacho Kale Chips, Fudge Brownies, Roasted Brussels Sprouts with Bacon and Easy Roasted Chicken (clockwise below) are just some of my favorite recipes in the book!
Today I am sharing one of the first recipes I developed for Paleo in 28, my Butternut Squash Hash. I hope you enjoy it as much as I do! If you don’t have butternut squash on hand, or can’t find it at your local market, sweet potatoes make a great alternative!
- Coconut oil, for greasing
- 4 bacon strips
- 2 cups diced butternut squash
- 1 cup diced apples
- 1⁄4 cup chopped green onions
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon freshly ground black pepper
- Heat a large skillet over medium heat and grease using the coconut oil.
- When the skillet is hot, add the bacon and cook until crispy.
- Using tongs or a fork, set the bacon aside on a paper towel–lined plate. Add the diced butternut squash to the skillet and spread evenly until it starts to brown, about 10 minutes, stirring occasionally.
- While the butternut squash is cooking, break the bacon into pieces.
- When the butternut squash is brown (but not burnt), add the apples, and cook until the apples begin to soften.
- Remove the hash from the stove. Add the bacon, green onions, sea salt, and pepper and serve.
or prefer to shorten the ingredient list even further, you can omit them without drastically changing the overall taste of the hash.