Do you guys know Russ Crandall? If not you should. He is a genius. Pure genius. Not only is he the voice behind The Domestic Man
blog, he is also the author of The Ancestral Table, and the new cookbook, Paleo Takeout: Restaurant Favourites Without The Junk, which I am thrilled to be reviewing for you today. I cannot sing enough praise about this book. Seriously. Five years ago when I transitioned to the SCD, and later to more of a paleo or real foods diet, I thought I had given up things like Chinese, Japanese and Mexican foods forever. Russ has changed all of that with this book. I know. Amazing.
And what's even more amazing is that I get to share this Burrito Bowl Date Night recipe from the book with you. And trust me you will want to make these. Like now. Erik and I inhaled these when I made them a couple weeks ago. It was a good thing I got good photos the first time, because there were definitely no leftovers in case I had to re-do them. They were that good.
But first, before you get to the recipe I wanted to give you a more complete look at just what you will find inside of Paleo Takeout.
So what will you find inside Paleo Takeout? Lots. There are over 200 recipes inside, and they are broken down by section into all your favourite take-out genres: Chinese, Japanese, Korean, Thai, Vietnamese, Indian, Filipino, American, Italian, Mexican and Greek. Yes, whatever food craving you are having, you are sure to be able to satisfy it with this book. And most of the recipes take less than an hour to make, because let's be honest, the whole point of take out is to make life easier right? Russ didn't want you to be slaving away in the kitchen just so that you can enjoy the foods you miss and love.
Some of my other favourite features of this book include:
- A thorough substitution guide that lets you make any dish without alcohol, sweeteners, rice, fermented soy or dairy and a modification guide so that you can make all the recipes compatible with the Whole30, AIP and low carb diets
- A Meal Timing Guide that divides the books' recipes into 4 categories: Fridge to Face in 30 Minutes, 1-Hour Meals, Make-Ahead Deliciousness and Dishes That Taste Best When Marinated Overnight
- Burger bun and flatbread recipes that are versatile, economical and don't sit like a rock in your stomach (yes we all know what I'm talking about. No bloated bellies allowed)
- A guide to every pantry item and tool used in the book and where to find them
- Recreations of your favourite fast-food chain dishes. Without mentioning restaurant names, dishes like fried chicken, burrito bowls, chicken nuggets and so many more!
And besides the Burrito Bowl Date Night recipe that I am sharing with you today, some of the other recipes that I cannot wait to make from this book include:
- Spring Roles
- Show Mein
- Sweet and Sour Chicken
- Orange Chicken
- Cashew Chicken
- Honey Sesame Chicken
- Beef and Broccoli
- Mongolian Beef
- Szechwan Beef
- Moo Shu Pork
- Kung Pao Pork
- Tempura
- Chicken Teriyaki
- Korean Fried Chicken
- Pad Thai
- Thai Curry
- Summer Rolls
- Vietnamese Pork Meatballs
- Bun Cha
- Butter Chicken
- Lamb Vindaloo
- Oven Pork Adobo
- Saucy Wings
- Pizza
- Chicken Nuggets
- Fried Chicken
- Fajitas
- Greek Salad
Is your mouth watering just thinking of some of those dishes? I hope so! Since we all know that most of the restaurant foods we love are filled with unhealthy ingredients, chemicals and additives Russ wanted you to be able to still enjoy those amazing flavours, but to do so using real, nourishing ingredients. Just because you are eating healthy doesn't mean you have to give up your favourite foods! Not any more anyways. Paleo Take Out has made that possible.
And as always I would love it if you followed me on my social media pages on Instagram, Facebook, Pinterest and Twitter
Until next time, happy eating everyone!
Date Night Burrito Bowls
Ingredients
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon chipotle chili powder
- 1 tablespoon apple cider vinegar
- 1/2 lime, for juice
- 2 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2-3 lbs boneless, skinless chicken thighs
Pico de Gallo
- 1 large ripe tomato, seeds removed, diced
- 1/2 teaspoon kosher salt
- 1/2 small onion, diced
- 1/4 cup chopped fresh cilantro
- 1/2 lime, for juice
Cilantro Rice
- 2 cups Basic Steamed Rice or Cauliflower Rice
- 2 teaspoon avocado oil
- 1/2 lime, for juice
- 1 teaspoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 cup chopped fresh cilantro
For Serving
- 1 head romaine lettuce, shredded
- 1 batch No-Fuss Guac
- sour cream or cheese Optional
Instructions
- Place the garlic, olive oil, chipotle chili powder, vinegar, lime juice, salt, pepper, paprika, and oregano in a blender and blend until smooth. Combine with the chicken in a resealable plastic bag; marinate for at least 30 minutes, overnight preferred.
- Make the Pico de Gallo: Salt the diced tomato; leave in a colander to drain for 20 minutes. Combine the drained tomatoes with the remaining ingredients and set aside.
- Grill the chicken over direct medium-high heat until it reaches an internal temperature of 155°F, about 10 minutes, flipping halfway through. Let the chicken rest for 5 minutes, then chop it into bite-sized chunks.
- Make the Cilantro Rice: Place the cooked rice in a big bowl. Mix in the oil. Add the lime and lemon juices and salt, stirring together. Finally, stir in the cilantro. Taste and add more salt or lime juice if you like.
- Serve the burrito bowls any way you see fit. At my house, we like rice, then lettuce, then chicken, then pico, then guac.
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