Paleo Takeout: Restaurant Favorites Without the Junk

by Russ Crandall

Even though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can’t seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery—but at what cost? Paleo Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites—Paleo style!

Russ Crandall teaches you step-by-step how to prepare meals in less than an hour—leaving no sacrifice of taste or time. Our modern lives are We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It’s hard to beat the convenience of restaurant food, even when we know full well that it’s seldom a healthy choice. In Paleo Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone’s favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret! Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you’ll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of “fridge to face” in less than an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible but also a lot of fun

529 pages, Kindle Edition

Published June 23, 2015

About the author

Russ Crandall was born and raised in Washington State. After working as a chef in small restaurants for a few years, he joined the US Navy at age 20, and he continues to serve as a Russian and Indonesian translator. In 2010 he began chronicling his cooking adventures on his popular food blog, The Domestic Man .

He lives with his wife and two sons in Norfolk, VA.