Dalicia Dellinger

Italian Dalicia Dellinger

Tired of cardboard tasting Paleo or grainfree foods? Now with a Second Edition, with more Recipes, we'll start by building on a good foundation, and your meals will have a harder time failing. There is a foundational essence that you need to have in every Italian dish that brings out what I'll call "Italian flavor." It's not just tossing tomatoes, oregano, basil, flat leaf parsley, or any particular seasoning into a pot and calling it Italian (any more than mashing a vegetable into a disc and calling it Pizza makes it a pizza, Yuck). There is a melding of your senses; taste, texture and smells that matter. The dish not only has to look good, smell good, and taste good it needs to feel right. It starts with your mind. If you think, "oh no, it's Paleo, it won't have any flavor, it can't taste good," then you will have a self-fulfilling prophecy. Once you've had bad experience with a certain dishes, it is hard to recover from that. Well, it's time to change the way we think of eating grainfree. Why should we sacrifice our taste buds in order to be "healthy?" or Maybe you're new to this whole Paleo-thing, but you've decided to try it; or like me your Doctor says you're allergic. Where to begin? After searching & trying many "Paleo" or GrainFree recipes, I have discovered the need to make a recipe book for "Something flavorful", or as the book says "Palatable Paleo" Italian meals. Why give up our enjoyment of food just because we can't have grains?As you know, things will not be the same as you used to have, but my goal is not to replicate an Italian dish, but to bring the flavor of Italy which we love. For good reasons, voluntary or not, we have given up grains but does that mean we should we settle for meals without flavor? I wanted the best of both worlds and these recipes are a result of not giving up my desire for "Bellisimo" at the end of a meal.