In September of 2014, I reviewed Charles & Julie Mayfield’s book, Paleo Comfort Foods. It was this book and one of their recipes that turned me on to deliciousness okra, a vegetable I had previously not enjoyed. Their Oven Roasted Okra is something I would recommend to anyone who likes the vegetable….or doesn’t.

Last month I received a review copy of their newest release, Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes with 30-minute Meal Ideas. This lovely, compact book is designed for busy people who want tasty, healthy meals. You’ll find mouth-watering photographs, great tips, and recipes with prep time, cooking time, and yields. The authors operate a Crossfit affiliate in Atlanta, GA. They’re also new parents, so they know what it takes to fit shopping, cooking, and whole foods eating into busy schedules.

So far I’ve made four recipes from the book: Eleanor’s Wings, Lamb Burgers, Seasoned Jicama Fries, and Salisbury Steak. I had never cooked Jicama until I tried their recipe. I’d always served it raw in salads or as a dipper. It had a great flavor and texture when cooked and it paired well with their Salisbury Steak and some roasted Brussels sprouts. You can’t go wrong with the baked wings either. I enjoyed them with a green salad and mashed sweet potatoes. The spice rub for the wings would be great on other meats or a whole chicken too.

I’ve flagged other recipes that I want to try from their book. I’m planning to make their sautéed mushroom recipe this week to serve over a burger or an omelet. I highly recommend this book if you’re looking for some fresh new recipe ideas and inspiration and you’re short on time.

Seasoned Jicama Fries

Yield: 4-6 servings
15 minutes active hands on time
40 minutes total time

Part of the transition to a Paleo lifestyle is the repositioning of the mind and palate around certain foods. This recipe is a classic example of this. These are a fantastic treat and will go well with nearly any entrée. To fully enjoy them, you have to get over your predisposition for classic French fries. The jicama has a crispness that brings an entirely new texture and feel to fries. I wouldn’t be surprised if these became your go-to side for burgers or steaks.

While they are cooking in the oven, throw together a batch of our Avocado Dipping Sauce (see recipe page 166). Substitute a chipotle pepper in adobo sauce for the Dijon mustard in the dipping sauce recipe to give it a bit more smoky flavor.

Ingredients:
1 tablespoon coconut oil
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon salt
1⁄4 teaspoon chipotle powder
1⁄8 teaspoon onion powder
1⁄8 teaspoon smoked paprika
1 pound jicama, peeled and cut into medium-size fries

1. Preheat the oven to 400°F.
2. Heat the coconut oil in an ovenproof glass bowl either in the microwave or in the oven.
3. Combine the pepper, salt, chipotle powder, onion powder and paprika in a small bowl or shaker.
4. Toss the jicama fries in the warm coconut oil to coat, and sprinkle on the seasonings as you go.
5. Place a cooling rack on a sheet pan and spread the fries on it evenly.
6. Bake the jicama fries for 25 to 30 minutes and serve at once.

Reprinted with permission from the authors.
Source: Quick & Easy Paleo Comfort Foods by Charles & Julie Mayfield.