Paleo book recommendations include gluten-free Paleo Thai cookbook: Recipes

When it comes to the essential books for Paleo dieters, one that belongs in your gotta-have-it-bookshelf is Sarah Fragoso’s “Everyday Paleo.”  The book is a compilation of precisely what you need to know to embrace the caveman (and cavewoman) way of life, with a commendable preface by noted Paleo diet guru Robb Wolf.  (Learn more about Robb and his tips for the Paleo low carb diet lifestyle by clicking here.)

Another essential is Sarah’s “Everyday Paleo Family Cookbook: Real Food for Real Life.”

 Now Sarah is taking her knowledge to the international kitchen with several new cookbooks,  including “Everyday Paleo Around the World: Italian Cuisine: Authentic Recipes Made Gluten-Free” and her most recent: “Everyday Paleo: Thai Cuisine: Authentic Recipes Made Gluten-free.

Sample two recipes below and get more information about “Everyday Paleo: Thai Cuisine” by clicking here.

Spring Rolls

I opted for napa cabbage leaves instead of the usua

l rice paper for a traditional Thai spring roll with a twist, but feel free to

use the traditional spring roll rice paper if you like. 

Serve these with Sweet Chili Sauce for an awesome appetizer or snack.

Prep time: 30 minutes

Cook time: 10 minutes

Serves: 3 to 5

6 to 8 large napa cabbage leaves

1 tablespoon coconut oil, palm oil, or leaf lard

3 cloves garlic, minced

1 cup ground pork, chicken, or beef

1/4 cup finely grated carrots

1/2 cup finely shredded cabbage

1/2 cup finely sliced shiitake mushrooms

1 teaspoon coconut aminos

1 teaspoon fish sauce

1 teaspoon Oyster Sauce 

1/4 teaspoon black pepper

Bring a large pot of water to a boil and blanch the

cabbage leaves to make them easy to fold. Drain and thoroughly dry the leaves and set aside to cool.

Heat the oil in a wok over medium-high heat, add the garlic, and stir-fry until fragrant, about 30 seconds.

Brown the meat in the oil and garlic.

Add the carrots, shredded cabbage, and mushrooms to the meat and stir-fry for 2 to 3 minutes.

Add the coconut aminos, fish sauce, oyster sauce, and black pepper to the meat and vegetable mixture.

Spoon 1 to 2 tablespoons of the mixture into the middle of each cabbage leaf.

Cut off the thick white stem at the bottom of the leaf, fold each side of the leaf over the filling, and roll until the

stuffing is concealed.

Cut the rolls in half and serve

Thai Coconut Pancakes

These little Thai pancakes are truly a special treat. I was able to make them grain-free and just as delicious as the original by substituting a mixture of arrowroot and coconut flour for the rice flour, and the coconut flour adds just a little bit to the existing coconut taste. You can also make them the traditional way, with rice flour; I’ve provided instructions for both options. Thai pancakes are typically served plain, but they’re also delicious topped with sliced bananas or slathered with butter. These are quick, easy to make, and absolutely delightful—I love to make them as a weekend morning treat for my

family. Thank you, Pom, for showing me how to make khanom bahbin.

Prep time: 15 minutes

Cook time: 10 minutes

Yield: 12 to 14 small pancakes


Traditional Khanom Bahbin

2 cups Coconut Milk (page 32)

2 tablespoons whole cane sugar or maple syrup

1/4 teaspoon sea salt

1 cup sticky rice flour

1/2 cup rice flour

2 tablespoons shredded unsweetened coconut

1 teaspoon black sesame seeds

1 teaspoon white sesame seeds

½ tablespoon coconut oil


In a medium mixing bowl, combine the coconut milk, sugar, and salt, and stir until the sugar and salt are dissolved.


Gradually add the sticky rice flour and then the regular rice flour a little at the time and stir until you have a smooth batter.


Add the shredded coconut and black and white sesame seeds and mix well.


Heat a frying pan, flat-bottomed wok, or crêpe pan over low to medium heat, for 1 to 2 minutes, or until it is very hot.


Add the coconut oil, then spoon 2 tablespoons of batter into the pan and cook for 3 to 4 minutes, until is the pancake is firm and golden. Flip and cook the other side until golden brown and firm.

Serve immediately.


Grain-Free Khanom Bahbin

1/4 cup arrowroot flour

1/4 cup coconut flour

2 tablespoons finely shredded coconut

1 teaspoon black sesame seeds

1 teaspoon white sesame seeds

1/4 teaspoon sea salt

1/2 cup Coconut Milk (page 32)

3 eggs

2 tablespoons maple syrup

1 tablespoon coconut oil or butter (or more as needed to fry the pancakes)

In a small mixing bowl, combine the arrowroot flour, coconut flour, shredded coconut, black and white sesame seeds, and sea salt.


In another small bowl, whisk together the coconut milk, eggs, and maple syrup.

Stir the coconut milk mixture into the dry ingredients and whisk until smooth.

Heat the coconut oil in a skillet over medium heat. Drop in about 2 to 3 tablespoons of batter per pancake.

Once the edges start to look done, flip the pancakes and cook for 1 to 2 minutes on the other side. Add more coconut oil to the pan as needed.

Serve immediately.

Reprinted by permission from “Everyday Paleo: Thai Cuisine.”spring rolls


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