I’ve always had a fascination with the Mediterranean. There’s something about the bold colors, warm summers, and relaxed culture that just resonate with me. So it makes sense that I was giddy when I received a copy of Mediterranean Paleo Cooking in my mailbox!
I can’t say enough about this book. The photos? Gorgeous. The recipes? Fantastic. The resources? Phenomenal. It is probably one of the most thorough, beautiful cookbooks I’ve ever seen. Caitlin from Grassfed Girl, Diane from Balanced Bites and Chef Nabil Boumrar worked together to bring this book to life.
Just take a look at a couple of these pages from inside the book!
Stunning, right?! You won’t believe the amount of allergy-friendly recipes in Mediterranean Paleo! There are:
Nut-free: 152 recipes
Egg-Free: 129 recipes
Fodmap-friendly: 159
SCD/GAPS: 159 recipes
Lower Carb: 158 recipes
AIP-friendly: 112
Not only that, but there are so many resources in here: explanations of the Paleo diet, how to stock your Mediterranean kitchen, meal plans, and a specific autoimmune meal plan! But, enough of me raving about this cookbook. Onto the good stuff….the recipe I want to share with you!
This Chocolate Pot de Créme was so good! My kids couldn’t stop raving about it! If you’re not familiar with Pot de Créme, it’s like a thick chocolate pudding, with hints of cinnamon and nutmeg in it. Scrumptious!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 3.5 oz unsweetened baking chocolate 100% cacao
- 2 cups full-fat unsweetened coconut milk
- 3 large eggs beaten
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 3 TBSP honey
- 1 tsp rose water (optional: I didn't have this on hand so left it out)
- whipped cream for topping (optional)
Ingredients
|
- Heat 2 cups water in the bottom of a double boiler over medium heat.
- Melt the chocolate in a double boiler.
- Gradually add the coconut milk and eggs to the melted chocolate, stirring continuously with a whisk, still over medium heat.
- Add the cinnamon, nutmeg, vanilla and rose water, if using, to the chocolate and stir continuously until it is thick, about 10-15 minutes.
- Pour the chocolate mixture into 4 (6-oz) ramekins and refrigerate until set, about two hours.
- Top with whipped cream, if using, and serve!
Want to win your very own copy of Mediterranean Paleo? Enter below (valid for US and Canadian residents only):
Stephanie KL says
Aside from visiting the Orthodox Churches, what’s not to like about the weather, the food and the congeniality of the people.
Brandae says
I’d love to visit the whole area of the Mediterranean to see my ancestral roots and experience the tastes, sounds, smells, everything of the culture.
Susan Hatstat says
If given the opportunity, I would love to travel to Italy. My ancestry doesn’t include this area but I swear I had Italian blood. Seems like those are the type meals I excel at when cooking. My son traveled there and love it. I hope someday to get there. Thanks for the chance at a possible cookbook. Love your site.
Yoojin says
i’ve alllllways wanted to travel and visit greece!
i’d love to see the beautiful scenery, eat all the food, and more 🙂
Laureen Fox says
I have never travelled overseas. The Mediterranean is one of the first areas I would like to visit.
keri says
There is something about the Mediterranean that makes my heart sing. When I think about the food I would be eating there….my mouth waters.
Julia L. says
I am really looking forward to this book! It looks fantastic!
shari says
FINALLY! I chocolate dessert recipe that doesn’t call for chocolate chips (I am highly sensitive to cane sugar) or dairy (sensitive to that too). Thank you, thank you, thank you!