Make It Paleo II

Much like the original Make It Paleo, this new cookbook continues the theme of transforming popular recipes into Paleo-friendly dishes. Readers will also delight in discovering recipes that are purely from the culinary imaginations of the authors. Hayley and Bill, widely known for their exquisite food photography, have created a feast for the senses as they guide their readers through various cuisines of the world. Make It Paleo II is a true culinary journey that includes a multitude of inventive entrees, elegant side dishes, and (of course) decadent desserts.

Recipes include:
Lemon Blueberry Waffles
Apple Streusel Muffins
Thai Fried Chicken with Tangy Mango Sauce
Lamb Barbacoa Tacos
Ramen with Chashu and Marinated Eggs
Roasted Chicken with Aromatic Spices
Lobster Fettuccine Alfredo
Stuffed Acorn Squash
Caramelized Fennel with Sweet Potato Puree
Dark Chocolate, Olive Oil, and Sea Salt Ice Cream
Luscious Lemon Cupcakes

As always, Hayley and Bill strive to make cooking fun and inspiring for anyone following a Paleo diet, whether they are new to this way of eating or not. Make It Paleo II is exactly that: fun and inspiring, with recipes that will excite you about grain-free cooking and leave you feeling satisfied long after the meal is over

Hayley Mason and Bill Staley are the minds behind the popular Paleo recipe website, PrimalPalate, and are the authors of several bestselling Paleo cookbooks: Make it Paleo, Gather, and The 30 Day Guide to Paleo Cooking.
Their Paleo journey together started with a blog titled The Food Lovers Primal Palate. Since then, they have cooked their way to becoming two of the most popular Paleo foodieson the web. Known for their simple and delicious recipes as well as beautiful, bright photography, Hayley and Bill’s recipes are instantly recognizable, whether it’s on your computer screen or on your plate. After graduating from Chatham University in 2010, Caitlin quickly became a notable member of Pittsburgh’s thriving restaurant community. She got her start making sushi at the age of 12 for family, and later went on to train as a sushi chef under Chef Matt Kemp (now of Morimoto, Philadelphia) at Fukuda in Pittsburgh. Though a self-described “picky eater” as a child, she now considers creating inventive, dynamic feasts for her lively, appreciative circle of friends to be her most cherished pastime.