The colorful, kid-friendly pages of Eat Like a Dinosaur almost land it in the storybook category, which is something I find incredibly creative and unique. At the beginning of the book is a short children’s story complete with fun illustrations about what it means to eat like a dinosaur. “You see, dinosaurs didn’t make cookies,” the story goes. “They didn’t eat pasta or bread. They never drank juice boxes or soda. They didn’t drink milk or eat cheese. Dinosaurs only at meat, fruits, and vegetables.”
Following the story are over 100 dinosaur-approved recipes focusing on whole, real foods.
Eat Like a Dinosaur is the perfect book for families who want to eat well and still have a little fun with their food. Even though every recipe is free of grains and dairy (and legumes, too), you’ll still find plenty of sweet treats and other goodies to try, most of which are easy enough for kids to make almost entirely on their own. I love that Matt and Stacy have included plenty of savory recipes in their book, too. It’s not all cookies and cakes. You’ll find inspiration for weeknight meals in recipes for Pineapple Curry, Mini Egg Pizzas, Lemon Dill Salmon, Steak & Strawberry Salad, and many others.
But, if you do have a sweet tooth (don’t we all…), you’ll definitely want to try the Mini Nut Butter Cups, Samoa Cake Balls, Watermelon Ice Pops, and Whipped Coconut Cream. (Because this book is grain-free, quite a few of the recipes contain nuts, nut flours, and nut butters, so if you have a nut allergy this book might not be the best choice for you, but there is still plenty of inspiration to be found and lots of nut-free options.)
Today I’m sharing with you a slight adaptation of the Raspberry Dressing in Matt and Stacy’s book. I added fresh thyme to the dressing since I had some on hand and also a bit of honey to boost the sweetness of the raspberries. Smooth, creamy, and hot pink, any kid is sure to gobble down the greenest of salads if it’s cleverly cloaked in this dressing.
Eat Like a Dinosaur will officially be released on March 20. Word has it that copies are pre-selling like crazy, so head on over to pre-order your book today before they all go!
Raspberry Thyme Dressing
Adapted from Eat Like a Dinosaur, by The Paleo Parents
Makes about 2/3 cup
1 cup frozen raspberries
1/2 cup water
4-5 sprigs fresh thyme
2 tablespoons apple cider vinegar
1 tablespoons whole grain mustard
1 tablespoon honey or Grade B maple syrup
1/4 cup extra-virgin olive oil
Place the raspberries and water in a small pot. Bring to a rapid simmer over medium heat. Cook for 8-10 minutes until thickened and slightly syrupy, stirring occasionally.
In a food processor fitted with the steel blade, process the raspberries until smooth. Strip the leaves off of the thyme stems and add them to the food processor along with the vinegar, mustard, and honey. Process to combine.
With the machine running, slowly add the olive oil in a steady stream and process until emulsified and dressing is smooth. Store in the refrigerator.