Well, it’s time to start announcing some of the things I’ve been so busy working on. This week, Paleo Magazine’s Holiday Cookbook was released. In this year’s cookbook, I have contributed two recipes, Chicken & Andouille Sausage Gumbo and Blueberry Peach Pecan Cobbler. The contributors to this holiday cookbook include Russ Crandall of The Domestic Man, Simone Miller of Zen Belly, The Honest Bison, Paleo On The Go, Trina Beck of Paleo Newbie, Melissa Joulwan of Well Fed, Kelly Brozyna of The Spunky Coconut, and many more. You can get your copy at Whole Foods, Barnes & Noble, and online HERE.
I’ve also been busy doing several interviews and guest posts. Check out my latest interview with Lupus Chick, here. If you suffer from autoimmune disease, especially lupus, you should definitely click over to her site. It’s filled with inspirational stores from real people, battling autoimmune disease.
Today, I’d like to share a really easy recipe with you. I often batch cook these AIP Paleo Oregano Roasted White Sweet Potatoes, to eat throughout the week. To reheat them, I simply wrap them in foil, lined ith parchment paper, and place them in my toaster oven for about 5 minutes.
Before I go, I wanted to let you know about some upcoming giveaways. On Friday, I’ll be hosting a giveaway of Caroline Potter’s All-American Paleo Table. This giveaway will be held for one week. The following week, I will host a giveaway for a copy of Paleo Magazine’s Holiday Cookbook. That giveaway will be held over the weekend of November 13 to November 16. Be sure to check back for details.
As always, I wish you good health……and, good food!
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