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Well Fed: Paleo Recipes for People Who Love to Eat, by Melissa Joulwan
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Preparing quality food is among the most caring things we can do for ourselves and the people we love. That's why Well Fed: Paleo Recipes For People Who Love To Eat is packed with recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to get healthy, delicious food into your well-deserving mouth. If you count meals and snacks, we feed ourselves about 28 times each week. All of the Well Fed recipes -- made with zero grains, legumes, soy, sugar, dairy, or alcohol -- were created so you can enjoy your food every time.
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.
- Sales Rank: #2006 in Books
- Published on: 2011-12-12
- Format: Lay Flat
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .41" w x 8.50" l, 1.00 pounds
- Binding: Paperback
- 174 pages
Review
''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, authors of It Starts With Food
''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
Melissa Joulwan is the author of the best-selling Well Fed cookbook series and the award-winning blog MelJoulwan.com, where she writes about her triumphs and failures in the gym, in the kitchen, and in life. Her newest cookbook is Well Fed Weeknights: Complete Paleo Meals in 45 Minutes Or Less (November 1, 2016).
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.
Well Fed 2 was named one of the best books of 2013 by Amazon.com and was a Washington Post best seller. Her first cookbook Well Fed appeared on the Wall Street Journal best sellers list, and she's 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.
Most helpful customer reviews
695 of 728 people found the following review helpful.
Betcha Can't Buy Just One!
By Anita and Scott
I have been moving toward a full paleo eating style for the past year and a half and I literally own every "paleo" cookbook available on Amazon. I wish I had this cookbook when I was just getting started. It is the very best of my whole collection -- and that is saying something because I really enjoy a couple of the others. Well Fed is absolutely chock full of deliciousness. Every recipe WORKS. It turns out as described and wows my family. I am doing a "cookup" right now to stock my fridge and pantry for a week of healthy eating -- something I originally learned from John Berardi over at [...] -- and the ideas in this book are going to take my weekend cooking ritual to an even higher level of healthiness and diversity.
I have never before cooked every recipe in a cookbook. I am committing that I will be making every single recipe in this book before the end of 2012. Yes - it is that good. In fact, I have never reviewed any of the many books I have purchased from Amazon, but this author deserves a shout out. Her writing style is authentic and engaging, and the information she shares is fresh and useful (did I mention fun and edgy as well?). I will be buying multiple copies today so I can gift them to some very lucky people. Thank you for your hard work in putting this lovely book together, Melissa Joulwan. You are a kitchen goddess.
391 of 417 people found the following review helpful.
A word on the binding [Updated with actual review of contents]
By The PatMan
I read the other reviews regarding the fragility of the spine, and the first thing I did when it arrived today was to bring it to OfficeMax and have them remove the glued spine and replace it with a spiral bind - it cost me $3 + change. The kid who bound it leered at the quality of the spine - he sliced about an eighth of an inch in, and there was zero glue left on the pages. According to him, a sure sign of bad binding.
Anyway, all cookbooks should be spiral-bound!
UPDATE - What I think of the actual book:
Oh. Wow.
We are eating like ROYALTY! I did a cookup last weekend, kept us going throughout the week. I made scotch eggs - delicious. I made mayonnaise - TOO easy, it takes 5 minutes! Yesterday I made cottage pie with mashed cauliflower, hard-pressed to tell the difference from the real thing. I've got some jicama slow-cooked from the weekend that I'm going to use for the home fries recipe some night this week.
At this point, I'm starting to learn the page numbers of my favorite ones!
Seriously, if you want to do paleo, buy this book - I guarantee you will not regret it. And don't be put off by the effort involved - now that I'm spending more time in the kitchen, I'm getting smarter about how I work, so it gets faster with practice, so in effect I'm spending less time in the kitchen :)
And here's a free tip for making mayonnaise: if you have a food processor with a feeder tube, check the bottom of the feeder tube. Chances are you will find a small hole there - it's the perfect size to drizzle the oil into the mayo mix as it is blending, and keeps the flow more consistent than if you were to do it by hand. So no need to stand there and watch your pouring hand like a hawk :)
215 of 237 people found the following review helpful.
Great recipes, poor quality binding
By Frederic Lehman
I have been cooking with this cookbook for a couple of weeks and can confidently say it is "best of breed" in the paleo world. With all the blogs and cookbooks out there you will encounter a lot of clutter, but if I were to recommend one paleo cookbook to a friend (based on content) it would be this one. Highlights include:
1. Each recipe includes a section with logical side pairings and variations. Possibly my favorite feature - I feel like improvisation in the kitchen can be a bit harder on the paleo diet and the variations presented in the book can be applied to other recipes, so I'm learning fundamentals I can use in the future.
2. Recipes are easy to understand and follow. Minimal prep time. This is a recurring theme throughout the book. The author clearly understands the value of a weeknight recipe.
3. The recipes are delicious and creative. The "best grilled chicken you will ever have" is exceptional. Loved the apples in butter dessert/side. I have tried six or seven other recipes and found them all to be tasty and relatively easy.
4. The book emphasizes meal planning and cooking ahead as a means to reduce time spent in the kitchen. This really resonated with me and in the two weeks since I started doing this I have wasted almost no vegetables (previously a problem for me) and have spend a lot less time in the kitchen on weeknights.
So the content here is easily five stars, however about four days after I started cooking with the book the binding started falling apart and about 20 pages throughout the book fell out. Not sure if anyone else had the problem or if I just got a defective cookbook. Therefore giving it three stars because I've never had a cookbook fall apart on me before.
Update (3/6/12) *Revised to five stars*:
I exchanged the cookbook on amazon and the second copy did the exact same thing. Normally this would have sent me right into my anger cave, but by this point I was using the recipes practically every day and eating better than I had since I started paleo two years ago. I just keep all the pages together in a folder and pull out the ones I want, or pull up the ebook on my laptop and cook from there. It isn't a big inconvenience. The content in this cookbook is unparalleled. Pay particular attention to the sauces - the italian dressing, sunshine sauce, stir fry sauce and moroccan dipping sauce are all in constant supply in my fridge. My other go to is that I cook up a huge batch of the grilled chicken every Sunday and use it for lunch salads during the week. Awesome stuff!
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