Nourish: The Paleo Healing Cookbook Review & Pan Fried Sardines Recipe

Last week, my postwoman delivered a package to my door. When I opened up the package and saw my review copy of Nourish: The Paleo Healing Cookbook by Rachael Bryant of Meatified, I felt like it was Christmas morning. I had anxiously awaited it’s release for many months.

You see, Rachel’s recipe for Pork Belly Carnitas is one of my favorite all-time AIP recipes. Seriously, I make a batch about every two weeks. They are to die for! Last time I made them, she let me know she had a new Pork Belly Carnitas recipe in her upcoming cookbook, Nourish: The Paleo Healing Cookbook. That’s all I had to hear. I needed this cookbook!

nourish the paleo healing cookbook pork belly carnitas
Nourish: The Paleo Healing Cookbook Pork Belly Carnitas

So, obviously, the first recipe I cooked was her Pork Belly Carnitas with Apple. I really didn’t think it was possible; but, these were even better than the original recipe. I mean, these were beyond delicious! And, like all the recipes in her cookbook, they are totally AIP compliant!

nourish crispy shrimp with preserved lemon and chive mayo
Nourish- Crispy Shrimp with Preserved Lemon and Chive “Mayo”

After my success with the carnitas, I decided to cook Crispy Shrimp with Preserved Lemon and Chive “Mayo”. Since it was Friday night, and I didn’t feel like cooking two meals, I fed it to my hubby too. He does not eat paleo, much less AIP. Not only did I love them, he loved them! These shrimp certainly lived up to their name. They were crispy and delicious! The Preserved Lemon and Chive “Mayo” was fantastic. Another success!

nourish lamb and leek burgers
Nourish- Lamb & Leek Burgers with Lemon “Cream” and Caramelized Brussels Sprouts with Crispy Shallots

Next up was the Lamb & Leek Burgers with Lemon “Cream” and Caramelized Brussels Sprouts with Lime & Crispy Shallots. Both of these were winners! The Lamb & Leek Burgers were juicy and so flavorful. The Lemon “Cream” added the perfect touch of tartness. Brussels sprouts have become one of my favorite side dishes. These did not disappoint! I loved the crispy shallots on top. Nice touch! Success number three and four!

nourish cookbook plantain croquettes with pancetta and red onion
Nourish: The Paleo Healing Cookbook Plantain Croquettes with Pancetta & Red Onion

Last on my list, Plantain Croquettes with Pancetta & Red Onion. These….were…..AWESOME! At first, I was having trouble with my plantain dough. It was totally my fault because I was being my usual trying-to-do-too-much-at-one-time self. So, I sprinkled a bit of arrowroot powder onto my hands. Boom, problem solved! Once I got that remedied, I proceeded to make the most perfect little croquettes. Mind you, they weren’t as pretty as Rachael’s; but, they were very nice. The flavor was out of this world! Success number five!

Today, I will be cooking Pan-Fried Sardines with Lime, Cilantro and Mint. This is the recipe I’ve chosen to share with you. I’m sure it will be just as delicious as all the other dishes I’ve cooked from Nourish: The Paleo Healing Cookbook. You know how I love my sardines! Enjoy!

Pan Fried Sardines with Lime, Cilantro and Mint Recipe

Yield: 4 servings

Pan Fried Sardines with Lime, Cilantro and Mint Recipe

Sardines get a bad rap – they seem so much more intimidating compared to mild canned fish like tuna. But don’t be scared! Remember, fat is flavor! While sardines might seem a little “fishier” than you’re used to, they are nowhere near as strong-tasting as you might think. In fact, they’re beautifully rich and “meaty” tasting and one of my favorite convenience foods these days! It’s so easy to fancy up a can of good-quality fish in just a few minutes and nothing says nutrient-dense like these delicious whole little fishies. Pop open a can and top off your daily omega-3s with ease! This recipe counters the richness of the fish with plenty of lime juice and fresh herbs, making a tasty warm salad that pairs perfectly with peppery arugula.


  • 2 limes
  • 1 tbsp (15 ml) coconutor avocado oil
  • 4 cloves garlic, minced
  • 4 (3.75 [106 g]) cans of Brisling sardines in olive oil, drained
  • ¼ cup (10 g) fresh cilantro leaves, chopped
  • ¼ cup (10 g) fresh mint leaves, chopped
  • 1 ½ tbsp. (14 g) salted capers
  • 4 cups (100 g) arugula
  • ½ oz (15 g) crushed pork rinds


  1. WARM: Zest and juice the limes, reserving both the zest and the juice for later.
  2. Heat the oil in a skillet over low-medium heat.
  3. Add the garlic and cook until softened and fragrant, about a minute.
  4. Pour in the lime juice and cook until it bubbles and reduces a little, about a minute.
  5. Add the drained sardines to the pan and stir them through the oil to coat.
  6. Cook until the sardines are warmed through, another 2-3 minutes.
  7. TOSS: Remove the pan from the heat and add the lime zst, cilantro, mint and capers, tossing to combine.
  8. Divide the arugula between plates and top the leaves with the pan-fried sardines.
  9. Sprinkle the crushed pork rinds on top and serve immediately!

There are still so many recipes I want to cook from Nourish: The Paleo Healing Cookbook. I didn’t even get a chance to make any of the desserts yet. I would have loved to show you the Balsamic Roasted Strawberry Popsicles, “Soft Serve” Sundae with Salted Caramelized Plantains, or Spiced Banana-Carob Pudding with Crispy Bacon. Unfortunately, I gave up desserts for Lent; soooo, I couldn’t make any.

In Nourish: The Paleo Healing Cookbook, Rachael has proven that AIP compliant foods do not have to be bland and tasteless. Her recipes are filled with flavor and beauty. She gives us recipes to many of the foods we never thought we’d be able to eat while on the autoimmune protocol. The only problem you’ll have, is trying to decide which recipe to cook first! It’s completely filled with beautiful photographs of the most amazing foods, you’ll love eating. You’ve got to get this cookbook. It will surpass all of your expectations.

As always, I wish you good health…….and, good food!

Happy Easter!

*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging, here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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8 Replies to “Nourish: The Paleo Healing Cookbook Review & Pan Fried Sardines Recipe”

  1. Where do you buy pork rinds? I’ve tried looking online for an organic, or more natural pork rind, but I’m afraid most are probably coming from conventionally raised pig. Is there a brand you prefer?

    1. Hi Brenna! I usually make my own pork rinds from pork belly. I have heard great things about Bacon’s Heir Pork Clouds. The Rosemary & Sea Salt flavor is completely AIP compliant. The other flavors contain black pepper or habanero pepper, which is paleo, but not AIP. You can actually buy them on Amazon from the Shop tab in my header. This is the brand everyone I know eats. Hope this helps!

    1. Thanks Brittany! This is one of many delicious recipes from Nourish: The Paleo Healing Cookbook by Rachael Bryant from Meatified blog. I had a blast cooking from this awesome cookbook all week! Hope you enjoy the recipe!

  2. I am planning on making the Plantain Croquettes this weekend, but I have a quick question…Do you use green or yellow plantains? I was assuming green since you are supposed to boil them, but I wanted to double check.


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