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Well Fed: Paleo Recipes for People Who Love to Eat Paperback – Lay Flat, December 12, 2011
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The two essential tricks for happy, healthy eating are being prepared and avoiding boredom. Well Fed explains how to get in the habit of a Weekly Cookup so that you have ready-to-go food for snacks and meals every day. It will also show you how to make Hot Plates, a mix-and-match approach to combining basic ingredients with spices and seasonings to take your taste buds on a world tour. The recipes are as simple as possible, without compromising taste, and they've been tested extensively to minimize work and maximize flavor.
With 115+ original recipes and variations, this book will help you see that paleo eating, too often defined by what you give up, is really about what you'll gain: health, vitality, a light heart, and memorable meals to be shared with the people you love.
From the Publisher
Melissa Joulwan is the author of the best-selling Well Fed cookbook series and her award-winning paleo blog, where she writes about her triumphs and failures in the gym, in the kitchen, and in life. Her books have appeared on the Wall Street Journal and Washington Post bestsellers lists, she's a columnist for Paleo Magazine, and she’s been a featured chef for US Wellness Meats, Lava Lake Lamb, and Whole Foods.
Flavorful Main Dishes
Recipes so delicious, you’ll forget they’re healthy, like Paleo Pad Thai, Chocolate Chili, Rice-Free Sushi, Scotch Eggs, BBQ Pork Fried 'Rice,' Bora Bora Fireballs, and many more.
It’s not a chore to eat your veggies with recipes like Cumin-Roasted Carrots, Creamy Spice Market Kale, Coconut Almond Green Beans, Turkish Chopped Salad, Cauliflower Rice Pilaf, Greek Broccoli, and so many more.
The Weekly Cookup
Learn how to prep a Cookup once a week so you have ready-to-go food for snacks and meals every day. Plus detailed how-to info for mixing and matching basic ingredients with spices and seasonings to take your taste buds on a world tour.
What People Are Saying
"Well Fed is more than just a cookbook—it's the definitive resource for every Paleo chef (and aspiring chef)... This more-than-a-cookbook book has the potential to revolutionize your food-life..."
—Melissa & Dallas Hartwig, creators of the Whole30 program.
''In addition to the beautiful photographs and delicious recipes, this cookbook does something unique in the genre of food preparation - woven throughout the book is the theme of how to put fantastic meals on the table in the least amount of time.'' -- My Athletic Life
''This is a cookbook for people who like to eat. Do you enjoy food? (You do.) Do you enjoy delicious, easy to prepare dishes? (You do.) Then I'd call Well-Fed the only Paleo-oriented cookbook you need.'' -- Three New Leaves
''[S]he turned her system into a cookbook full of mouthwatering recipes. But it's more than just a collection of recipes. It's a guide -- a how-to manual geared at helping the laziest among us run our kitchens and feed our families... Like Melissa, this book has attitude, and the recipes have spunk.'' -- Food Renegade
''Melissa's sassy and fun attitude also comes through in the design and text of the book. I'm not sure I've ever laughed out loud reading a cookbook before.'' -- --Breaking Muscle
About the Author
After a lifetime of yo-yo dieting and food as the enemy, Melissa found the paleo diet in 2009 and has been happily following it ever since. That year, she also underwent a thyroidectomy. In the aftermath of the surgery and recovery, she became particularly interested in how diet affects hormones, body composition, mood, and motivation. These days, Melissa's workouts are just as likely to include yoga and meditation as lifting heavy things and sprinting to stay ahead of the stopwatch.
Her first cookbook Well Fed appeared on the Wall Street Journal best sellers list, and Well Fed 2 was named one of the best books of 2013 by Amazon.com and was a Washington Post best seller. Melissa is the author of the recipes in the New York Times bestselling book It Starts With Food by Melissa and Dallas Hartwig. She writes a column for Paleo Magazine and her recipes have been featured in print in Low Sugar Living, Inspire Health, and Where Women Cook, and online at Buzzfeed.com, FoodNetwork.com, Nylon.com, PopSugar.com, and Men's Journal. She has been a featured chef for U.S. Wellness Meats and Lava Lake Lamb, as well as an instructor at Whole Foods.
Melissa, her husband David, and their cat Smudge are all currently living in Prague, Czech Republic where they're learning to adapt Czech and European cuisine to fit the paleo framework.
- Publisher : Smudge Publishing, LLC; Second edition, March 2012 (December 12, 2011)
- Language : English
- Paperback : 174 pages
- ISBN-10 : 061557226X
- ISBN-13 : 978-0615572260
- Item Weight : 15.9 ounces
- Dimensions : 8.5 x 0.4 x 8.4 inches
- Best Sellers Rank: #113,355 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Reviewed in the United States on October 14, 2015
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There are several things I love...
The dishes I have tried so far have been delicious. Coconut Almond Green Beans, Citrus Carnitas (from pork shoulder), were amazing and I couldn't believe they came from my kitchen. I am eager to try a lot of recipes in this book.
Melissa tells you how to make something basic and then lists numerous simple variations to reflect different cultures/flavors just by changing the protein choice and spices used... For example, Meat and Spinach muffins can be made Italian by using beef with pizza seasoning, Tex-Mex (Beef, chili and lime), Moroccan (lamb and spices like coriander, cinnamon, ginger, nutmeg), Asian (Pork with Chinese 5 spice & coconut aminos), Indian (using lamb curry and raisins), and also Greek and Middle Eastern. Many of the recipes have these types of listed variations, so you should never get bored and have all cravings answered.
At the end of most recipes is a list of a few other dishes that will compliment what you are preparing.
For example... a recipe for "The Best Chicken You will Ever Eat" includes a link to "Moroccan Dipping Sauce" and lets you know that the chicken goes well with "Baba Ghanoush" "Middle Eastern Cucumbers" and "El Minzah Orange Salad." Each complimenting dish has a link to it's own recipe.
4. Recipe Index
An index in the book that gives you all recipes that involve a certain food. Let's say I have a big spaghetti squash in the fridge that needs to be used. I look up spaghetti squash in the index and see a recipe for Roasted Spaghetti Squash, or Pad Thai. Roasted Spaghetti squash can be tossed with coconut oil and I get a list of 4 different spice combinations that give me options to 4 distinctly different flavors.
5. Learn Restaurant Type Prep for Hot Plates to save time.
Paleo people know that a lot of cooking is involved, so in order to handle this amount of work in a busy life style, the author includes a chapter to teach you how to prepare for "Hot Plates"... basically a bulk prep and store of your main ingredients/dishes for the week. I tried it this last week and it worked beautifully. I was elated to be able to make meals all week with different combinations of foods and dishes tailored to my palate. Even better that all the real cooking was done and all week my time in the kitchen was based on a quick "reheat" - and very tasty.
Other positives are recommendations on what to keep stocked in your fridge and pantry, and what types of kitchen gear/utensils etc will come in handy.
DOWN SIDES (what might deter some from this book)
1. Some recipes a lot of work
For someone not used to cooking these might be more than you want to engage in. But on the plus side, the more detailed cooking methods will educate you, better your cooking skills and knowledge, and are completely worth it in taste. I have also seen suggestions for simplifying recipes to make them quicker and easier. And- there are a lot of ways to save time and be quick shown in this book.
2. There are no baked goods or sweets-
Which honestly for me is another bonus. I don't do very well with lots of added sugars or when I bake with almond meal etc. So the FRUITS section- four recipes that include Fried Apples with Bacon and Pecans, and Caramelized Coconut Chips is perfect for me. But if you are looking for "Paleo friendly" cookies, cakes, desserts etc, they are not in this book. Elena's Pantry and Food Renegade websites are great for those, if you are interested.
3. No Seafood or Turnkey
Aside from one recipe I saw for salmon, and one for shrimp, there are no recipes in this book for seafood. Once I started looking at everything, this book is based around beef, pork, lamb, and chicken. I lean a lot toward fish and turkey, so I was disappointed not to see them included. I am adapting turkey into beef or chicken recipes, but the flavors aren't the same. I'd like to see more ways to include fish, shrimp, etc. in these recipes.
Definitely buy this book. After getting the Kindle version, I will be buying the paper back version as well.
To be sure, at first glance the book seems a bit lean, with much fewer recipes than some of the heavy hitters in the category. With just under 30 entree recipes, and almost as many side dish recipes, one might be excused for being a tad skeptical. However, I'd like to think that this modest collection of recipes is meant to work more as a starting point - an inspiration, if you will - to get home cooks thinking up and creating paleo meals on their own. This is also made clear by the fact that the print version is meant to be used more like a notebook than strictly a cookbook. If you're an inexperienced cook, then this book may be just what you need to help you spread your wings.
The majority of the flavors throughout the book could be characterized as ethnic (mostly Middle-Eastern, Asian, and European), which suited me just fine since the food tastes so familiar to my own Greek palate. However, if you're used to standard American fare and are an unadventurous cook, then this book may not be for you.
I even appreciate the lack of emphasis on dessert (Joulwan offers barely a handful of recipes) since it accurately reflects the fact that paleo eating is not at all focused on treats. Personally, I prefer to spend time and effort making a more complex meal in order to celebrate a special occasion rather than have a treat. However, a great number of people simply abuse treats, and I believe that Joulwan aims at discouraging just that kind of behavior.
Anyway, what this book really has to offer, though, is not the recipes, but the Weekly Cookup system. This involves preparing your protein (in the form of chicken thighs, pork chops, and ground meat) and pre-cooking some sturdy veggies on the weekend so you can combine them throughout the week with various seasonings and/or sauces to have either a hot meal or a salad. The fact is that we tend to eat mostly the same things every week, and Joulwan uses that principle to offer home cooks a chance to expand their horizons without straying too far from what is comfortable. She makes things easier by keeping everything as simple as possible, which is a godsend for both the newbie and the time-crunched cook.
So, how does this work in real life? Firstly, when I go to the supermarket, I can take into account what's on offer, what looks the freshest, and above all what I feel like eating. If I'm thinking about trying out a recipe, I'll add the ingredients I need to my shopping list, but in general I just buy a total amount of protein and veggies, as well as some fruit, that I know will last me about a week without having to put too much effort into meal planning. I just make sure to keep my spice rack well stocked, and I'm good to go. Secondly, when it's time to cook, I'll check the Hot Plates/Cool Salads list (I've made a copy that I keep on my fridge door), consider what type of meat is in my fridge and what kind of veggies I have in hand, and decide what flavor I'm in the mood for. I don't batch-cook since I can afford to prepare my meals from scratch on a daily basis (the only two things I find are worth spending time to prepare in advance are stock and mayo). Even so, I have food on the table in under 20 minutes. Bear in mind that I only cook once per day and make enough food for two meals - I'll either cook a double serving of whatever I'm making, or put half the protein aside to have a salad for dinner or for next day's lunch.
Simple? Yes. Boring? Definitely not! You could be having grilled chicken or ground meat every day of the week and have a completely different experience every single time just by playing around with the spices, using a different sauce or switching up the side dish. This is not novel by any means, but it is practical and realistic, which means much more to me than stuffing three hundred recipes in a book.
Enjoy your meal!
Top reviews from other countries
Then whats another huge annoyance is that all measurements are in American, cups, F etc etc so i have to keep double checking and it just adds more hassle to cooking a dinner