The recipes are delectable and easy to make! I love the variety of international dishes included, as we are big fans of ethnic cuisine around here.
The first 30 pages of this book are filled with information that will teach you how to adapt a Paleo lifestyle and live it successfully. Even as a Paleo vet, I picked up some great tips. I particularly enjoyed the “30 Reasons to Whole30” and “How to be a Paleo Social Butterfly” sections.
This book is packed with 200 recipes and quick meal ideas! Almost all of them are Whole30 approved! Melissa has even included adaptations for those of you following an Autoimmune Protocol. This section is particularly helpful, as it is often hard to find Paleo recipes that are also void of nightshades and nuts.
If you aren’t sure that you NEED this book, download this free 35 page review, Melissa is offering on her site. I am sure you will be convinced by this sneak peek!
Well Fed 2 has been Indyanna’s go-to reading material lately. She loves to pore over each and every page and find foods that she enjoys! I couldn’t resist… I had to include these few photos of her “reading” yesterday…
Melissa has been so kind to share her recipe for Belly Dance Beet Salad with the Rubies & Radishes readers! If you follow me on instagram, then you probably saw that I chowed down on the leftovers for breakfast!
This salad tasted amazing fresh, but the flavors melded and even improved overnight! Next time, I might consider making the beets and dressing ahead of time and letting it marinate for a few hours to overnight. I would add the pistachios right before serving, so they would remain crispy. But, we’ll see… because this would all mean, waiting to chow down on this bowl of deliciousness and I don’t really have that kind of will power.
Belly Dance Beet Salad
from Well Fed 2
Prep 15 minutes
Cook 1 hour
2 bunches beets (about 2 pounds)
1 tablespoon coconut oil, melted
1/3 cup shelled pistachios
juice of 1/2 large orange (about 2 tablespoons)
1 tablespoon red wine vinegar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 clove garlic, minced (about 1 teaspoon)
1/8 teaspoon salt
a few shakes of ground black pepper
1 tablespoon extra-virgin olive oil
3 scallions, white and green, thinly sliced (about 1/2 cup)
- Preheat the oven to 375F. Cover two large baking sheets with parchment paper.
- Wash the beets, and cut off the stem and root ends – no need to peel them! Cut the beets in half and toss with melted coconut oil. Roast for about 45-60 minutes, until tender.
- To toast the pistachios, spread them in a single layer on the other baking sheet and add to the oven during the last 7-10 minutes of roasting the beets. Allow them to cool, then coarsely chop them.
- While the beets and pistachios are roasting, whisk the orange juice, vinegar, cumin, coriander, cinnamon, garlic, salt, and pepper in a small bowl. Whisking continuously, drizzle in the olive oil and set the dressing aside.
- When the beets are done, allow them to cool enough to handle and cut into 1/2-inch cubes. (PRO TIP: Use the parchment paper from the baking sheet on top of your cutting board for easier cleanup.)
- Place the beets in a large bowl and toss with the dressing. Add the scallions and pistachios and toss well with two wooden spoons. Allow to cool to room temperature before eating. Taste and add more salt and pepper, if necessary.