Review: Paleo Comfort Foods Cookbook (and Brussels Sprouts Slaw Recipe)


Paleo Comfort Foods is a must have book for anyone who is or wants to go grain free. The enticing full color pictures on every page, clear directions, and easy to find ingredients make cooking grain free exciting! I’ve had grain-free-wannabe friends take a look at this book and exclaim that they’d want to cook something from this book every night!

The book is a great resource, covering Starters and Snacks, Sauces and Staples, Soups and Salads, On the Side, Main dishes, and Desserts.  My favorite aspect of the book is that nothing is too complicated and the ingredients are relatively easy to source.

Brussels Sprouts Slaw Paleo Comfort Foods

The first recipe I made was the Brussels Sprouts Slaw, which I’ll share for you, with my minor adaptations to the instructions.  I brought the finished salad to share with Kendahl of Our Nourishing Roots, to which she dubbed me ‘Queen of Savory Dishes’ :) With the help of a food processor to slice the brussels sprouts, this dish is quick to put together.  I am not a big fan of raw veggies, that’s what appealed to me about this salad- it’s lightly sauteed.

Brussels Sprouts Slaw

1 cup pecan halves (buy nuts here)

1/2 pound bacon, cut into pieces (buy additive free beef or pork bacon here)

1/4 cup prepared mustard

2 tablespoons apple cider vinegar

The juice of 1 lemon

1/4 cup olive oil

1/4 teaspoon freshly ground black pepper (buy herbs and spices here)

1-1/2 lbs brussels sprouts, stems trimmed off

2 green onions, cut on the bias



Heat a large skillet to medium high, add pecan halves and toast, stirring constantly, until fragrant (3-5 minutes) and remove.  Turn heat down to medium and fry bacon until crisp. As bacon fries, slice brussels sprouts, either by hand or with the slicing blade on a food processor.  When the  bacon is crisp, remove from pan and allow to drain.  Pour out most of the grease, leaving only about a tablespoon.  Add sliced brussels sprouts and green onions and saute until softened.  As the brussels sprouts cook, whisk mustard, apple cider vinegar, lemon juice, olive oil, and black pepper in a bowl.  Once brussels sprouts are soft, combine the greens, dressing, and toasted pecans and toss. Serve warm or cold.


To find other yummy dishes such as this, buy Paleo Comfort Foods here!

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  1. says

    I have this book too! Have you tried the morning glory muffins? A true delight. I plan on posting a review on my paleo food blog and linking this fabulous cookbook too.

  2. Carrie W says

    My husband got me this for Christmas and I was so worried that it wouldn’t be very GAPS friendly (as some Paleo food blogs I have read recently are not re: arrowroot starch!) so I am delighted to read that a fellow GAPster loves it! I can’t wait for Christmas morning when I won’t have to pretend to be delighted (since I already know its coming).

  3. Kelly S says

    I just got this cookbook for my birthday! Last night I made the chicken with mushroom sauce and creamed spinach, both of which were excellent! I would double the sauce mixture for the spinach, as ours turned out a little on the dry side. But the taste was excellent! I cannot wait to try more recipes!

  4. Charlotte says

    Can I ask what sort of mustard you are using here. Is it English mustard that you make up from the yellow powder (just mustard powder and water in equal amounts) or is it a different sort of mustard? thanks

    • Cara says

      Just prepared mustard- mine’s the ‘spicy’ one from Trader Joe’s, most stores have pretty basic additive free mustard

      • Charlotte says

        Hmmm, i was wondering as I am in the UK and i suspect the mustard you refer to is something a bit different to what we have here but not really sure. I use english mustard which is stong and hot (and quarter cup sounded rather a lot) or Dijon which is milder and contains vinegar or wholegrain which is also fairly mild and contains vinegar and whole seeds.

  5. says

    The cultivation of the pomegranate spread around the world.

    Youll discover the juicy joys of hogging
    up your kitchen with foods like Paleo-friendly pork and sizzling sausage, as
    well as learning how to eat like a caveman on unprocessed,
    gluten-free foods. Noon: Assorted casserole (which put more
    than 10 kinds of food), one or two of red beans around the rice stew with rice or barley;.

  6. says

    Wonderful blog you have here but I was curious about if you
    knew of any community forums that cover the same topics talked about here?
    I’d really like to be a part of online community where I can get responses from other experienced individuals that
    share the same interest. If you have any suggestions, please
    let me know. Thank you!


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