Over the past year (yes, I’ve been blogging for over a year and I LOVE it!) I have collected many, many cookbooks. I love sharing my favorite books with my amazing followers and fellow food bloggers. BTW, If you don’t already food blog, I highly recommend starting one! Find out how to start a cooking blog here.

I don’t follow a Paleo Diet but I love learning how to cook new recipes. The cookbook is called Eat Drink Paleo

Some of my favorite recipes:

Baked Apple and Pork Meatballs//Sweet Potato and Caramelized Garlic Soup// Paleo Beef and Porcini Shepard’s Pies

The premise of Paleo:

  • Eat whole, unprocessed, nutrient-dense, nourishing foods. Prioritize grass fed and pastured meats and eggs, wild-caught seafood, and vegetables. Enjoy fruit, nuts, and seeds in moderation.
  • Avoid foods that will harm us by causing systemic inflammation, wrecking our guts, or derailing our natural metabolic processes. Abstain from toxic, pro-inflammatory foods like gluten-containing grains, legumes, sugar, and the laboratory-concocted food found in the middle aisles of your neighborhood supermarket.





I plan on making a few this weekend so stay tuned for my food photos and comments/critiques! Click on the cookbook above to start cooking from Eat Drink Paleo and let me know how you liked the recipes!


April at The Thin Kitchen

april sitting on counter 6 laughing black and white




Miso Glazed Salmon with Cilantro Sauce


My favorite salmon recipe. Hands down.

The reason this salmon is my favorite? It literally melts in your mouth like butter.. and it’s healthy! It looks fancy but it’s actually very simple to prepare. This was my first time cooking with white miso and I enjoyed how savory and sweet it tasted with the salmon. My boyfriend and I make this at least twice a month because we can never get enough of it. I definitely recommend making this dish!

(This salmon recipe is a modified version of the original recipe from the cookbook Power Foods.)


Miso Glazed Salmon with Cilantro Sauce {One of my favorites!!!}


  • 1 cup white miso
  • 1/3 cup rice vinegar (unseasoned)
  • 1/4 cup packed brown sugar plus 2 teaspoons
  • 1/3 cup water
  • 4 fresh skinless wild Alaskan salmon filets (6oz each)
  • 1 cup packed cilantro leaves, chopped
  • 1/4 cup fresh lime juice, 3 limes
  • 1/2 shallot, coarsely chopped
  • 1/2 small fresh jalapeno, chopped (ribs and seeds removed)
  • 1 small garlic clove
  • 1 2-inch piece fresh ginger, peeled and finely grated
  • 2 Tablespoons canola oil

Start by adding the miso, vinegar, 1/4 cup brown sugar and water to a medium saucepan. Cook this over medium heat and stir occasionally until the miso and sugar are dissolved. Be sure not to boil! This only takes a few minutes.


Let the glaze cool to room temperature, about 10 minutes. Place the salmon into shallow dish (or large resealable bag) and add the miso mixture. Be sure to completely coat the salmon… you want the yumminess to spread all over.

Let this marinate in the fridge for one hour.

While the salmon is marinating, you can start on the sauce! This about the time I open the bottle of sake with my bf.

Puree the cilantro, lime juice, shallot, jalapeno, garlic, ginger, oil and remaining brown sugar in a food processor or blender until sauce is smooth. The finished product should have a bright green color, add more cilantro if you need to! The cilantro sauce has a very intense flavor on it’s own but works extremely well with the salmon.

Next, heat the broiler and place the rack about 8 inches from the heat source. Wipe off any excess marinade from the salmon and place filets in baking dish.

Broil filets for about 5 to 6 minutes, until they are cooked through. (I like mine seared in the middle). Using a large spoon, add cilantro sauce to each plate. Put the salmon on top of the cilantro sauce and serve! I enjoy this dish without any sides since it tastes so good on it’s own!

Matt and I like to pair our salmon with sake… cheers :)

Doesn’t this make you hungry??