paleo cooking from elana's pantry on the new york times bestseller list

Paleo Cooking is a New York Times Bestseller

Paleo Cooking from Elana’s Pantry has landed on the New York Times Bestseller List. In case you don’t already own a copy, you can purchase the book on, Barnes & Noble, or your local bookstore.

While Paleo Cooking from Elana’s Pantry is full of wonderfully healthy vegetable and entree dishes, as well as quick and easy recipes for breads and crackers, my favorite recipes in this Paleo cookbook (and what I think makes it stand apart from others) are the beverage and ice cream sections, which include recipes for the following:

Beverage Recipes
• Spicy Chai
• Dandelion Root Coffee
• Flax Meal Tea
• Ginger Ale
• Mojito Mocktail
• Strawberry Basil Soda
• Almond Milk

Ice Cream Recipes
• Coffee Ice Cream
• Mint Chip Ice Cream
• “Peanut Butter” Ice Cream
• Chocolate Sorbet
• Cookie Dough Ice Cream
• Key Lime Ice Cream

It’s an honor to be on a list with such talented authors, and I hope everyone who buys Paleo Cooking from Elana’s Pantry benefits from it in a positive way. With 61 nut-free recipes, 60 egg-free recipes, 17 meat recipes, and 73 vegetarian recipes, it has something to offer everyone, addressing a wide range of dietary needs.

If you’re just discovering my recipes via Paleo Cooking from Elana’s Pantry, welcome to my website. And to all of the readers of my cookbooks and blog, thank you very much for your support. There are many more recipes to come!


  1. staci says

    I love the cookbook! I recently made the lemon bars and had a question:

    When it says coconut oil room temperature for the bar topping (not crust) should it be liquid or solid? Mine was a loose/mushy solid and with the lemon juice and eggs still being slightly cold I do not think it incorporated like it should have. The bars ended up tasting good and solidifying except there was a small coconut oil layer on top once cooled/ refrigerated. What should it look like/ what can I do in the future to make sure it comes out correctly? Also should I blend the mixture on high or keep it on a med/low to not overmix the eggs?
    Thank you!
    I cannot wait to try more of the recipes!

  2. Regina says

    I made the blueberry crumb cake from your book this morning and it was a total hit – and I am the only one in the household who eats paleo, so that’s saying something! Thanks for so many winning recipes!

  3. Sas says

    yay!! (clapping and cheering loudly). That’s fantastic. My husband and I have been having a delightful time sitting side by side on the couch getting excited about all the wonderful goodness we’re going to make from the book. I’m especially happy to see so many egg free recipes, as I’m currently not eatin’ ’em. Thank you, Elana, for everything you do for us. You’re making a difference.

  4. Phyllis Miller says

    I have been following your website for quite and while and you deserve all of the success that this brings. Rock on!

  5. says

    Huge, huge congrats, my friend!!! I’m thrilled for you! Now I hope all your fans who haven’t purchased your book yet will visit my site to enter the giveaway to win one. :-) So grateful to you and Ten Speed Press for sponsoring the giveaway and sharing your Flourless Nut-Free Brownies recipes and your Paleo Bread recipe as well! Now go celebrate with an Elana version of champagne! ;-)


  6. MaryBeth says

    Congratulations, Elana. You are a culinary trail blazer, and I so enjoy being along for the ride! Thank you and enjoy your well-deserved accolades!

  7. says

    Congratulations Elaina! I have your Almond Flour Cookbook on my cookbook stand and love your recipes! You have worked really hard and have been generous sharing so many of your recipes on your blog. I am so happy to see such a great book as a New York Times Best Seller! I am looking forward to adding your new book to my cookbook collection! May your blessings and success continue!
    Best Wishes,

  8. Cynthia Albert, BSN, RN says

    Congratulations to the only cookbook author whose bread recipes are the only ones I can have! (And the only ones good enough to eat)! Thank You so very much for making life delicious for this celiac girl.


  9. Brenda says

    I’ve ordered the book today…but know there are nuts included in some recipes.

    Maybe your next book can EXCLUDE nuts…including coconut. I am allergic. This is a bummer because I use coconut for lots of things. Just a thought.

    Thanks for writing this cookbook.

  10. Cynthia says

    I have three of your cookbooks and am so happy I found your website. It is very self satisfying using your healthy, tasty recipes and watching my children enjoy what I have made. Now wish me luck with my husband! Thank you for sharing! Cynthia

  11. says

    Hi Elana
    Here in Australia, I had just clicked the Buy button for your Paleo Cooking and your two other books from (free shipping anywhere in the world) when your email arrived. I have been landing on your website A LOT, as I Google recipe ideas to suit all the different tastes/food needs/ethics in our family. The teenagers love your simple Primal Gluten Free Chocolate Chip Cookies, and my “go to” bread is the Irish Soda Bread. My husband is constantly amazed that Grain Free tastes better than grain! The only drawback is the expense, the cheapest almonds are $18 a kilo here – but that just requires a mind shift to more vegetables and fruits (for those who can eat fruit!) Thanks for being an inspiration – love your new photo too!

  12. Mary Ashcliffe says

    I am very interested in your approach to eating; however, I tolerate gluten better than I do anything cocoanut – and I don’t tolerate gluten at all. So I’m in a quandary trying to figure out substitutions for cocoanut flour, oil, milk, etc. in you recipes. Without this knowledge your recipes are useless to me – not a good thing. Any thoughts/help would be appreciated.


    • Barbara says

      Hi Mary,

      There are a lot of recipes in Elana’s books and on this website that don’t use coconut flour, coconut milk, or coconut oil. Here’s an example:

      Regarding substitutions, while I don’t have any issues with coconut, I have had good success in swapping hazelnut milk for coconut milk, and grapeseed oil when coconut oil is called for. Of course your experience may be different, so best to always do a test batch before you make a large quantity.

      Given the liquid absorption differences between coconut flour and almond flour, I’ve never tried to substitute one for the other. Thankfully Elana has tons of wonderful recipes that use almond flour, so you are sure to find a recipe that meets your needs.

      Hope you find this information helpful.


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