Bre’anna Emmitt, of He Won’t Know it’s Paleo fame, makes you feel like you’re in on a joke. Not a nasty joke, mind you. Rather, one with the very best of intentions. A joke with a small ‘j’…
You see, Bre’anna started to feed her husband a ‘Paleo-style’ diet – reducing sugar, cutting out processed frankenfoods, removing grains (gluten) and trans fats, and increasing vegetables – in an effort to encourage him (and their family) to be more health conscious.
Only – small omission – she didn’t actually tell her husband about her grand plan.
But here’s the thing:
The food Bre’anna cooked was so good, he didn’t even notice!
Fast forward six months of Chris (Mr Bre’anna) unknowingly eating this way, and he is feeling so fit and fabulous, she feels it’s time to come clean on her sneaky healthy eating regime.
When she confides in him, he’s so impressed, he encourages her to start sharing her recipes. How cool is that?
The ‘He Won’t Know it’s Paleo’ blog is born.
Bre’anna starts to share her recipes with a fast-growing and appreciative audience. About this time, she also starts experimenting with the Autoimmune Protocol (AIP) in an effort to mitigate some of her digestive issues.
And – fast forward to present day – we come to Bre’anna’s inaugural ‘He Won’t Know it’s Paleo’ cookbook – over 100 AIP healthy and tasty recipes at your fingertips.
I love this growth in autoimmune protocol-friendly cookbooks as more and more of us experience significant health improvements through adopting the principles of AIP.
‘He Won’t Know it’s Paleo’ is chock-full of great AIP-compliant recipes. But, it’s more than that. There’s a great section on stocking your pantry and a few of the basics – things like making gelatine eggs are well covered.
Do yourself a favour and check out Bre’anna’s book. It’s so very worth it!
The Scalloped Sweet Potatoes recipe is dinner-party worthy (especially, unlike me, if you cut your sweet potatoes with a mandolin!) and a fantastic alternative to regular potatoes…
Scalloped Sweet Potatoes
2 pounds/900g sweet potatoes, sliced 1/4-inch thick (about 3 medium potatoes)
1 medium yellow onion, sliced 1/8-inch thick 1 (13.5-ounce) can coconut milk
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon dried rosemary (I used fresh!)
1. Heat the oven to 180°C/350°F.
2. Layer the sweet potatoes and onion in an ungreased 3-quart (just under 3 litres metric!) pan.
3. Whisk the remaining ingredients together and pour over the sweet potatoes and onions.
4. Bake uncovered for 40 minutes. If desired, finish by turning the broiler on for the last 3 to 5 minutes, until the top is browned.
E N J O Y !