You Guys! One of my best friends in the universe just released her fifth cookbook…. and it is AMAZING! This is actually Arsy’s first full-length ebook… and it is beautiful! You may be familiar with her previous popular cookbooks, The Paleo Foodie and The Paleo Slow Cooker– like all of her others, this book is full of healthy recipes that are easy to follow for any cooking level.
BUT, this book contains all Whole30-approved recipes, which is AWESOME for all of you thinking about cleaning up your world for the new year! She has worked SOOO hard on this one- I’ve watched her slave away on this bad boy for two whole years- crafting up and testing recipes- and she took all of her own pictures too! Amazing, right?
As fun way to celebrate this new book with all of you, Arsy was kind enough to offer 30% off to all of my readers!
Here’s how to get it:
1- Explore the book and get your copy HERE.
2- Enter HONEY30 at checkout for 30% off!
3- Enjoy cooking and eating well for months to come! 🙂
You’ll see as soon as you start flipping through the pages that Arsy spent a lot of time on this one! I was immediately intrigued by the Turkey Barbacoa- made it the first day I had the book in my excited in little hands. Arsy said I could share the recipe here with you all too. I LOVED it! I don’t eat turkey all too often… in sandwiches and wraps, and of course on Thanksgiving, but otherwise, it’s not something I cook with much, so it was fun to get to have it in a whole new way! I took pics and included the step by step below. 🙂
If there are any recipes you try and love, I’d love to read about it! I hope you enjoy this beautiful new book, I sure do!!
I happened to have diced plum tomatoes on hand, so used those instead of whole
Toast seeds for a couple of minutes, then add to food processor
Meanwhile, slice and remove seeds from pepper
Cook tomatoes, garlic, and onion for a few mins
Add all to food processor
Blend until smooth
Add turkey and sauce to slow-cooker
Cook on low for 6-7 hours or on high for 4-5
Remove turkey and shred meat in a separate bowl, being careful to remove all bones
The bones are teeny tiny and could easily be missed- make sure to hunt them all down!
Mine was likely a bit saucier than Arsy’s due to me using diced tomatoes… still delicious though!
Add all to a pan and cook down to thicken
(I actually saved some of the sauce to have for another use… I see enchiladas in my future!) 😉
Serve in a bowl, wrap, or however your heart desires!
For a Whole30 version, I love it with a light cabbage-kale slaw, avocado, salsa, and lime. 🙂
Want to spruce it up?
Try roasted chipotle butternut squash zig zags, slaw, crema, avo, crumbled Cotija, and a crispy baked tostada shell..
To make the shell, just rub your fave tortilla in avo or olive oil, then shape into an oven safe bowl (or drape over an oven proof glass) and bake at 425 degrees for approx 10 minutes… light and crisped to perfection.
