Paleo Autoimmune Protocol Book Review: He Won’t Know It’s Paleo

Bre’anna Emmitt, the author of the new, Autoimmune-Paleo Protocol cookbook, “He Won’t Know It’s Paleo,” was gracious enough to give me the opportunity to review her tasty recipes, and even share one with you all today as a sneak peak into all that the cookbook contains.

He Won’t Know It’s Paleo

With so many new Paleo cookbooks on the market, it can be hard to decipher which ones are truly worth purchasing. This also applies to those that claim to have Autoimmune Protocol-friendly recipes, some of which contain misleading information that can make following AIP very confusing. However, Bre’anna’s book is anything but the latter, as not only does it contain her personal story of eating Autoimmune-Paleo, but it also compares the differences between regular Paleo and AIP, how to get your family on board, as well as how to reintroduce foods back into your diet once a given autoimmune condition is in remission. As someone who has been following Bre’anna’s blog from when she had just began, I was rather excited when I heard that she was going to release her very first cookbook. That being said, though the name “He Won’t Know It’s Paleo,” may make you raise your eyebrows in skepticism, I can promise that, after just one recipe, you will suddenly understand why the name is completely necessary. With a slue of delicious appetizer, condiments, baked goods, breakfast foods, soups, salads, sides, entrees, and even desserts, He Won’t Know It’s Paleo covers all forms of sweet and savory recipes that no, you do not have to miss out while on AIP. Bre’anna also includes a guide of key ingredients to have in one’s cupboard, as well as a description, and where to find these ingredients in case you are new to following Autoimmune-Paleo. The cookbook is also full of eye-catching photos, all of which make the recipes that much more enticing.

The Food

The cookbook I received from Bre’anna was in e-book form, however, that did not take away from the pretty format that the book is presented. After quickly scrolling through all of the 150 pages, my mother and I took the time to slowly go through and select a list of recipes that we would like to make throughout the

A mason jar of Autumn Butternut Bisque
from He Won’t Know it’s Paleo.

next few weeks. First off, I chose to make the Autumn Squash Bisque, of which came together in a flash. Not only was it an easy recipe that requires little to no energy (something that those with an autoimmune disease need), but it also was incredibly delicious, so much so that no one would ever guess it was made up of only 7 ingredients. The bisque is great served cold or warm, and even freezes perfectly, allowing for one to have pre-made meals at their fingertips. For the second recipe, my mother chose to prepare the Bacon Maple Salmon, of which we served for dinner despite being a recipe also great for an egg-free breakfast. Again, despite the recipe being very straight forward to prepare, the flavor combinations were so delicious that even my brother devoured his in the span of only a few seconds. Truly, it is my

Marinating Bacon Maple Salmon from
He Won’t Know It’s Paleo the cookbook.

younger brother’s reaction to the dishes we prepared from He Won’t Know It’s Paleo, that prove the the cookbooks contents to live up to the name. That being said, if you are still unsure of eating salmon for breakfast, there is a whole section dedicated to a combination of sweet and savory meals that can be eaten in place of eggs, including smoothies, breakfast sausages, pigs in a pillow, hash browns, and even a hot oatmeal utilizing spaghetti squash. Over the past week, I had had the joy of playing around with the autoimmune-friendly mayonnaise that can also be found in Bre’anna’s cookbook.

Egg-free mayonnaise inspired by
HWKIP cookbook.

Another killer recipe that I had the joy of preparing from He Won’t Know It’s Paleo the past couple of weeks (though certainly not the last), was the Asian Lettuce Wraps. Because my brother has been bugging me for quite some time now that I should make him P.F. Chang style chicken lettuce cups, I instantly decided to take advantage of Bre’anna’s recipe and see if “He” (i.e my 15 year old brother) would not realize that it was Paleo. Overall, he had no idea, and I was even able to sneak a little bit of cauliflower rice into his mixture of regular, white rice. My mother also enjoyed the Asian Lettuce Wraps as part of her lunch, after which she exclaimed that we must make sure to include the recipe in our weekly menu.

A Sneak Peak

Overall, He Won’t Know It’s Paleo, is an amazing addition to the Paleo and Autoimmune-Paleo cookbooks on the market, as well as your bookshelf. It would be an understatement to say that having Bre’anna’s book is completely worth purchasing, and truly can be seen as an investment in both you and your families health. Whether you are just beginning to follow the Autoimmune Protocol, or are a seasoned veteran, He Won’t Know It’s Paleo has got you covered with over 100 recipes that make cooking on AIP (and life in general) that much easier. If you are interested in purchasing the cookbook, you can do so through the amazon affiliate link provided in in today’s post, and in doing so, make sure to leave a review so that others can find Bre’anna’s cookbook as well! (Though I was given the opportunity to view the cookbook for free, the opinions I express in the review are completely my own, and very genuine.)

Asian Lettuce Wraps

(Courtesy He Won’t Know It’s Paleo Cookbook)

Print Recipe

(Serves 8)

Ingredients

3 tablespoons heat-stable cooking oil (I used lard)
2 boneless, skinless chicken breasts, diced
1/3 cup Coconut aminos
2 tbsp honey
2 cloves garlic, minced
2 tsp apple cider vinegar
1/2 tsp sea salt
1 1/2 cups mined mushrooms
1, 5 oz can diced water chestnuts, rinsed and drained
1/3 cup chopped green onion
8 iceberg lettuce leaves
1 packaged kelp noodles (optional for topping)

Process

In a large skillet over medium-high heat, heat the oil. Add the chicken and Coconut Aminos and cook for 5 minutes, stirring frequently.
Add the honey, garlic, vinegar, and salt. Stir to coat the chicken. Add the mushrooms, water chestnuts, and green onion and stir fry for 3-4 minutes, until the mushrooms are soft. Simmer over medium-high heat until the liquid has evaporated, about 101-2 minutes, stirring occasionally to prevent burning.
Spoon the filling onto the lettuce leaves and eat taco-style. serve with extra Coconut Aminos, if desired.

Recipe Notes

Simplify this recipe by substituting 1 lb of ground chicken for chopped chicken breasts.

Romans 8:38-39 “For I am convinced that neither death nor life, neither angels nor demons, neither the present nor the future, nor any powers, neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.”