Well hello you beautiful person, you. Juli Bauer here from PaleOMG. I’m a girl who loves the simple things in life: food, fashion and fitness. I can’t get enough of any of those things. So every week I’m sharing my Weekly Workouts, my many paleo recipes AND my Fashion Fridays all in hopes of getting you inspired in and outside of the kitchen.
I’ve been doing this paleo thing for about 5 years now and can’t get enough of it. But I know that sometimes meals can get a little boring and even daunting at times. That’s where I come in to help your kitchen come alive. Since I’ve become so comfortable with paleo and I have really found a paleo lifestyle that works for me, I’m passing that knowledge onto you in my new cookbook Juli Bauer’s Paleo Cookbook. My third and best cookbook yet is all about figuring out a paleo that works for you and your lifestyle. Whether you eat paleo, primal or maybe just use the 80/20 rule, I want to help you find a way of eating that makes you feel the best you’ve ever felt.
And with Juli Bauer’s Paleo Cookbook, it all starts with delicious, simple food that uses easy-to-find ingredients so you can create easy-to-make recipes. In my new cookbook, you’ll find over 100 recipes that range from sweet or savory breakfasts, to entrees, to side dishes, and then some decadent desserts. Recipes range from some Asian inspired recipes such as Moo Shu Pork, to Italian recipes like homemade pizza and Meatballs in a Red Sauce, to just simple American inspired recipes such as my crazy easy, fall off the bone Slow Cooker Ribs. No matter what recipe you try in Juli Bauer’s Paleo Cookbook, you’ll soon see that delicious recipes can be incredibly easy to make and even better to devour.
Here’s a sneak peek recipe inside my cookbook that released August 18th, 2015, to help you get excited about cooking again! Believe me, these are so crazy easy that you’re going to want to eat wings every night!
2 tablespoons sesame seeds 1 scallion, sliced, for garnish
Place an oven rack in the top position and preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
While the wings are cooking, heat the coconut oil in a large saucepan over medium heat. Add the garlic and ginger and cook until fragrant, about 2 minutes.
Reduce the heat to medium-low and add the coconut aminos, honey, chili sauce, sesame oil, and fish sauce. Bring to a slow boil, reduce the heat, and let the sauce reduce, whisking a couple times to keep it from burning. Once the sauce has reduced by about one- third and coats the back of a spoon, pour it into a large mixing bowl.
In a small sauté pan over medium heat, toast the cashews until browned, tossing them for less than 10 minutes to keep them from burning.
Add the crispy wings to the bowl with the sauce and toss to coat. Place the wings on a large serving plate and pour any remaining sauce over the wings. Sprinkle with the sesame seeds, then garnish with the toasted cashews and sliced scallion.