We made a cookbook.

It’s true! After learning to eat paleo in my home kitchen and sharing my adventures with my blog readers, I recruited a crack team of cookbook-making superstars—my husband Dave; Kathleen Shannon, the best designer on the planet; a bunch of my favorite word nerds; my parents; and Smudge (of course). We argued about which recipes to include, then tested them like crazy. Over six months, we cooked and photographed and ate. Boy, did we eat! And now we’ve put together a pretty snazzy cookbook that’s really a handbook to help you whip up and enjoy food that will make you healthy and happy.

Help yourself to a free 30-page PDF sampler!

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About the Book

Preparing quality food is among the most caring things we can do for ourselves and the people we love. That’s why my cookbook 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 you from What the *$&^@ am I going to eat? to stuffing 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 recipes – made with zero grains, legumes, soy, sugar, dairy, or alcohol—were created so you can enjoy your food every time. Calorie-dense ingredients like dried fruit and nuts show up as flavoring, instead of primary ingredients, and there’s a balance of Omega-6 and Omega-3 fats, so you don’t have to worry about that stuff—you can just eat.


Recipes from my blog formed the foundation of Well Fed. I chose the best ones—based on reader comments and my favorites—then tested and re-tested to get the flavors and directions just right. The recipes in the cookbook are even tastier and more reliable than the originals!

Here are some of the wonderful, unsolicited comments I’ve received from my badass readers:

“I literally own every “paleo” cookbook available on Amazon. I wish I had [Well Fed] when I was just getting started. It is the very best of my whole collection… Every recipe WORKS…. 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… I will be buying multiple copies today so I can gift them to some very lucky people.” – AnitaB

Thank you so much for your recipes… Yours is the only paleo food blog with flavor profiles that indicate you had an understanding of cooking prior to cleaning up your diet, and I am loving it! – Katie

I am a bad cook. However, I used your recipe for the Creamy Spice Market Kale and it tasted like something that someone else made. That is one of the highest compliments that I can write. GREAT flavor! Thanks. – Dara

I swear, Melissa is a Paleo M.F.K. Fisher. Nom Nom Paleo

I just wanted to say I recently discovered your AWESOME recipes since my family went about 90% paleo. Every single thing of yours I have made so far has been DELISH! Just wanted to say thanks, and keep them coming! – Allyson

I’m writing to thank you for sharing all of your fantastic recipes. Our fav (so far) is the Italian Sausage & Eggplant Strata. I can’t wait to get home for lunch and have a slice. My husband and I are on Day 30 of our very first Whole30. Your recipes and blog were/are so helpful and inspirational! We’re going to keep going. – Susan

For more “real people” reviews, visit our Amazon page to read the hundreds of 4- and 5-star reviews.

Recipe Layout

Every recipe is shown alongside a full-color photo and an introduction about why that particular recipe is a keeper. Along with ingredients and detailed directions, each recipe also includes variations—called “You Know How You Could To That”—and serving suggestions to make complete paleo meals.


 About the Recipes

Food feeds our bodies and fuels our training, but it also nourishes our spirit. I grew up in a food family: my dad owned a restaurant and my mom won just about every cooking contest she entered. We’re also a melting pot family—Lebanese on my dad’s side, Italian and Slovak on my mom’s. From the time I could shove food into my mouth, I was eating kibbeh and eggplant parmesan. In addition to learning how to make pancakes in the morning, I picked up tricks for making baba ghanoush for dinner. The recipes in Well Fed reflect my affection for traditional cuisine and for foods with contrasting flavors and textures. Foods that taste like home.

Here’s the Well Fed table of contents; give it a click to see it larger.


These are just a few sample photos to whet your appetite. All of the photos in the book show the real food that results from following the recipes. In fact, my husband Dave and I spend a few months a year, cooking, styling, and photographing—and eating the leftovers all week. Click the images below if you’re hungry for the expanded view.


Whole30 Approved

Melissa and Dallas Hartwig of the Whole30 wrote the foreword for Well Fed. And even better, they’ve given all of the Well Fed recipes (except for one dessert: Peach Almond Crisp) their stamp of approval for happy eating during participation in the Whole30 program.


Ready to Get a Copy?

I think you’ll be really glad if you do! Happy cooking and eating!

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