Book Review & GIVEAWAY!

Q: What do you do when you end up with duplicates of a brand new, best-selling paleo cookbook? 

A: You share the love! 

This week, BWB is giving away a freshly minted copy of the fabulous Juli Bauer's Paleo Cookbook. If you haven't heard of this cookbook then you may need to reevaluate your social circles (and/or move out from under your rock- you guys know I joke, but seriously...).  It's a gorgeous New York Times best seller and full of deliciousness that ANYone will be able to appreciated...gluten-free, paleo, or not.  It would be a beautiful addition to any cook book collection! 

To ENTER, simply visit the BWB Facebook Page and "like" the giveaway post! Also, make sure you've "liked" the BWB page and that's it! There are other ways to get extra entries listed on the post, but everything else is completely optional. ONE winner will be chosen on Friday, 10/16 at 9 pm EST.  

Highlights of Juli Bauer's Paleo Cookbook ~ 

Each chapter has a photo index at the back of the book. If you eat with your eyes, like I do, then this is a major bonus. Not sure what sounds good? Then take a gander at what LOOKS good!

CHAPTERS INCLUDE: 

breakfast

poultry

beef

pork & lamb

fish & seafood

soups, salads & sides

snacks

desserts

drinks & shakes 

basics

Everything is laid out with such care that you literally want to lick the pages. And she really didn't leave anything out. From street tacos to buffalo chicken casserole and sticky wings, marinated steaks, burgers, and ribs to roasted veggies galore...you'll find all of your favorites. Finish with something sweet (think: ice-cream, cake, cookies) and what I really love is that it is a complete cookbook. The "basics" chapter is awesome, filled with sauces, dressings, dips and everything else you need to complete a meal. 

I also really like the unique flavors (Mexican Meatloaf? Lemon Truffle Cauliflower? Pistachio Rosemary Lamb Chops? Coconut Cashew Chicken Fingers with Mango dipping sauce?). There really is something for the foodie in everyone. 

Some notables that we have loved: 

Chocolate Hazelnut Pumpkin Bread

Sweet Potato Waffles

Mini-Cinnamon Pancake Bake

Pumpkin Frappe

I have not made this but it's definitely an eye catcher:
Layered Flourless Chocolate Cake

 So whatcha waitin' for? Get your name in the hat right NOW! 

ENTER HERE

Pump up the Pumpkin!

DIY Pumpkin Pie Spice

I'll never forget the time I was forced to spend $4.99 on the smallest jar of Pumpkin Pie Spice known to man. From then on, I vowed to never get caught without this spice blend during Pumpkin Season! 

4 T CINNAMON
2 T GINGER
2 t NUTMEG
1 t CLOVES
1 t ALLSPICE

Blend your spices in a jar of your choice, seal, and store to use as needed all season long! 

[gluten-free, vegan, allergy-friendly]
PUMPKIN GRANOLA 

Add a little fall flair to your lunch boxes this month! Use our basic Gluten-Free Granola Bar recipe (below), using 1 cup of pumpkin seeds as a mix-ins and adding 2 t Pumpkin Pie Spice.
Make this as bars or loose granola. 

Gluten- Free Granola Bars

(click for printable recipe)

What you need: 

scant 1/4 cup coconut oil + 1 T palm shortening to equal a full 1/4 cup
1/4 cup honey or maple syrup
1/3 cup coconut sugar
2 cups [gluten-free] QUICK cooking oats
1 cup of mix ins (use anything- seeds, chopped nuts, dried fruit- we used 1/2 cup hemp hearts + 1/2 cup chopped pecans. Just don't use chocolate, as it will melt.)
optional:
1 tsp vanilla (or extract of choice)
1 tsp cinnamon (or spice of choice)
2 T Enjoy Life brand chocolate mini-chips

What you do:
1. Mix your oats and mix-ins in a large bowl. Set aside. 
2. In a small pot, melt oil/shortening, honey and coconut sugar together over medium high heat until it comes to a bubble. Boil for about 30 seconds. 
3. Remove pot from heat. Stir in any extracts or spices and pour hot liquid mixture over dry ingredients. Mix very well to incorporate all ingredients. 
4. Pour into a lightly greased (or line with parchment paper) jelly roll pan and press out to be about 3/4 inch in thickness. This makes about 12 Little Piggy sized bars- so you won't use the entire jelly roll pan. Keep it packed together on one side of the pan. You really want to press them down so they stick together. 

5. Optional: While granola is still a little warm, sprinkle with mini chocolate chips and press them down. 
6. Cool to room temperature or until the chocolate chips are set before cutting into bars. Store at room temp in air tight container or freeze and thaw as needed. 

Notes:

To make loose granola, simply follow steps 1 - 3. Instead of pressing into bars, crumble your granola mixture and spread it out over a parchment lined baking sheet. It will stick together into bits of various sizes. Allow to cool to room temperature. Store the same as the bars.