On Monday The 30 Day Guide to Paleo Cooking goes to print, which means that we are done with cookbooks!!! Well, done until we start working on our next book 😉 Which we already have an idea for, but we know a few people who may kill us if we dive into another book right away. Truthfully, with the wedding getting closer and closer (eeek!) and new development for our website needing to be done, we really don’t have time to start on another book until after our wedding (which is August 31st if you didn’t know!)

Do us an enormous favor, and please order both books if you haven’t already!

Order Gather here, and The 30 Day Guide here.

Gather is due out April 30th, and “30 Paleo” is due out June 11th. If you pre-order the books, you’ll be guaranteed the lowest price between time of ordering and time of shipping. Pre-ordered books also typically ship on or before the release date.

The good news about all of this is that we can get back to blogging!! Yay! We are so excited to get back to blogging. This is how it all started for us anyway! Things you can expect to see on our blog in the coming months will be, (tons of) shameless book promotion for our two new awesome books (seen above), new fun recipes, gardening things from Bill mostly-because he’s the expert on plants having graduated top of his class in Landscape Architecture (I’m marrying a smart cookie), and maybe some wedding stuff. Our wedding is going to be strictly gluten free, and as grain free as possible. We think we have upset a few non-Paleo people by not allowing for bread at our wedding, but tough gluten free cookies. This is who we are, and we are not going to budge on this one. It’s our big day, one of the most important days of our lives, and it’s also JUST two meals out of our guests entire lives that they wont be served bread. More importantly, we have many guests who get extremely ill if accidentally glutened and since most weddings don’t cater to gluten intolerance it’s really important that our guests can eat freely at our wedding. If you really want to hear my rant, let me tell you how many times Bill and I have gone to an event and not been able to eat the food (or the dessert). Many times. A little lack of bread wont kill anyone, in fact it will only help their health! Did I mention we will have a gluten free cake at our wedding, AND a gluten free cookie table? AND we are making sure to have a gluten free vegetarian option…I’m pretty sure nobody will leave our wedding saying “Man that meal just wasn’t the same without the rolls…” /End rant.

Speaking of our wedding, I’ve come into a bit of a dilemma with the whole wedding thing. And I’m going to get really real with you here…I, like any bride, would like to be thinner for our wedding (or at least a little leaner, or in better shape, or whatever), however…I don’t feel like doing the work to get there. Yeah, totally. I said on a recent podcast that when I first started Paleo I was super into being lean and thin, of course I was really happy that this way of eating made me feel better than I had ever felt before, and it was the first time I didn’t have to really try to keep weight off. But now I couldn’t care less if I am the leanest chick out there. Now, I just want to be healthy, and I don’t really think skinny is healthy for woman. I don’t know if healthy for me is a size much smaller than I am now. I do want to look my best for our wedding, and I wont deny that. So that is my dilemma, not something I’m obsessing about by any means, but it’s definitely in the back of my mind. Pretty much like “Ugh, do I really have to try to look better for this whole thing??” My first dress fitting is in July, so maybe I’ll just try not to eat Jeni’s Grass Fed Ice Cream or Hail Merrys and make sure I go to yoga. That probably will be good enough…

Now for the recipe. The other day we were shopping in Whole Foods and I spotted kelp noodles near the tofu. Don’t ask me why I was looking at tofu, but for whatever reason I was. I think I may have been looking for kelp noodles and figured they might be with tofu, but I can’t really remember. Anyway, we had yet to try kelp noodles, but have many friends who love them, so we figured why not give it a shot! Our first try was adding them to our super yummy Italian Wedding Soup from The 30 Day Guide to Paleo Cooking. I absolutely love this recipe. Wedding soup was one of my favorite soups as a kid, and making this soup also made me realize that I have a huge obsession with escarole, really huge. It’s awesome. Anyway, I decided to toss a bag of kelp noodles into the soup while it simmered at the end just for some added texture to the soup. I had heard that you want the kelp noodles to sit in warm liquid or under hot food for a little while so they soften. This seemed to work great. I added the noodles at the end, and just let the soup simmer for about an hour. The kelp noodles were awesome! We slurped up big bites of the long noodles like angel hair pasta, and Bill couldn’t stop saying how much he was loving that soup! Success.

Tonight for dinner I decided to throw together a simple Korean inspired beef and vegetable noodle bowl using the kelp noodles again. If you cannot find kelp noodles near you, then spaghetti squash or zucchini noodles would work fine in it’s place. Next time I’m going to try zucchini noodles since we just got the super fun spiral slicer! A few of our friends used zucchini noodles from a spiral slicer in their cooking demos at Paleo FX and they looked amazing!! As soon as we came home we ordered one, and a Berkey water filter system (sweet).

We hope you guys enjoy this easy stir fry dish. We love adding coconut aminos to our stir fry’s for that delicious Asian flavor, it’s fantastic every time!

Korean Beef and Vegetable Noodle Bowl

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Serves: 6

Serves: 6

Ingredients

• 1 Tbsp 1 Tbsp 1 Tbsp Duck Fat
• 1 head 1 head 1 head Broccoli, chopped
• 1 1 1 Red Bell Pepper, thinly sliced
• 1 cup 1 cup 1 cup Green Cabbage, thinly sliced
• 3 3 3 Carrots, julienned
• 2 cup 2 cup 2 cup Shiitake Mushrooms, sliced, loosely packed
• 1 Tbsp 1 Tbsp 1 Tbsp Ginger Root, minced
• 2 cloves 2 cloves 2 cloves Garlic, minced
• 1/3 cup 1/3 cup 1/3 cup Coconut Aminos
• 1/2 tsp 1/2 tsp 1/2 tsp Salt
• 1 tsp 1 tsp 1 tsp Black Pepper
• 1 bunch 1 bunch 1 bunch Kelp Noodles
• 1 1 1 Green Onion, thinly sliced
• 2 lb 2 lb 2 lb Flank Steak, thinly sliced

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a large skillet, dutch oven, or wok, heat the duck fat over medium heat.
2. Add the broccoli and bell pepper to the skillet and saute for 5 minutes.
3. Add the carrot and cabbage to the skillet and saute for another 3 minutes.
4. Add the garlic, ginger, and shiitake mushrooms, and continue to saute until mushrooms are soft.
5. Pour the coconut aminos over the vegetables, season with salt and pepper, and continue to saute for 3 more minutes.
6. Add the kelp noodles, and green onion, and stir to combine. Cook the kelp noodles for 3 minutes, and then transfer the vegetables into a glass bowl.
7. Turn the skillet up to medium high heat, and in small batches sear the flank steak on either side for 1-2 minutes, or until browned.
8. Place the cooked batches of steak into the bowl with the vegetables as they finish.
9. Once you have seared all of the steak, turn the burner down to low heat, and transfer the beef and vegetables back into the skillet.
10. Stir to combine all ingredients, turn the heat off, and season with a splash of toasted sesame oil if desired for flavor.
11. Plate the dish, garnishing with sesame seeds and additional green onion if desired.