Yesterday was the official launch day of a project we’ve been working on since last spring: It's another special edition of Well Fed in magazine...
Read MoreWell Fed 28-Day Paleo Plan
I’m thrilled to announce the release of our new Well Fed magazine. It’s called the Well Fed 28-Day Paleo Plan, and it just might revolutionize your time in the kitchen.
I’ve been a paleo advocate for almost 10 years. In that time, I’ve learned that there are two keys to long-term success: preparation and delicious variation.
With this meal plan, you’ll eat irresistible food every day—breakfast, lunch, dinner, and snacks. Along the way, you’ll learn how to put together your own meal plans. By the end, you’ll be able to continue your good habits beyond this 28-day plan.
This magazine is 140 pages packed with full-color photos and so much helpful information. It’s a foolproof plan for a month of delicious, healthy paleo meals!
Meal planning doesn’t have to be crazy-making.
With this meal plan, you’ll eat irresistible food every day—breakfast, lunch, dinner, and snacks. Along the way, you’ll learn how to put together your own meal plans. By the end, you’ll be able to continue your good habits beyond this 28-day plan.
I like to get strategic in the kitchen, so I didn’t just plunk 84 recipes into a calendar and call it a meal plan. But I don’t want to spend all my free time in the kitchen, and I’m guessing you don’t either! My approach starts with a once-a-week cooking session: The Weekly Cookup. That frees you for several days of eating without cooking from scratch every time. It also includes recipes that come together in about 30 minutes. Leftovers can be transformed into something new for lunch later in the week. Because nothing kicks off the weekend like a leisurely breakfast, there are brunch-worthy recipes to start your Saturdays and Sundays right.
Let’s talk about the food!
With the recipes in this magazine, your taste buds will aways be exploring. You’ll be eating irresistible meals like Slow-Cooker, Mississippi Beef, Sushi Bar Tuna Salad with Nori Chips, Hungarian Goulash, Italian Sausage Meatballs with Zucchini Noodles, Breakfast Tacos, Cashew Chicken, Thai Larb, BBQ Burgers with Ranch Potato Salad, Eggs Benedict, and more.
Plus, you’ll feel energetic and clear-headed because all of the recipes are compliant with the paleo framework (and the Whole30® program). That means there are no grains (or gluten), dairy, legumes, soy, or added sugars. The recipes feature high-quality protein, a rainbow of fresh fruits and vegetables, a variety of luscious fats, and plenty of herbs and spices to… spice things up.
My goal with this meal plan is to help you cook delicious, nourishing meals, so that you can live your best life outside the kitchen.
Each week of the meal plan includes:
— menus for breakfast, lunch, and dinner—plus snack ideas
— detailed shopping lists arranged by grocery store section
— step-by-step how-to instructions for a Weekly Cookup
— recipes for every dish on the menu
— day-by-day eating and cooking reminders to keep the plan on track
— tips for packing lunches to go
— printable menus, shopping lists, and templates for your own meal plans
Plus… 10 steps to make paleo easier and more fun, 5 ways to master meal planning, and plenty of motivation.
Let’s look inside.
The magazine is organized into four weeks of menus, shopping lists, recipes, and the magical Day-By-Day Instructions. I’ve worked a few of my most popular recipes into the meal plans, and there are dozens of new recipes, too.
Each week begins with a look at the menu and the Day-By-Day Instructions to keep you on track.
You’ll also get all the recipes you need to make breakfast, lunch, and dinner every day, including full-page photos…
… mini recipes, and tips to take your lunch on the go.
There are also detailed instructions and forms you can download and print so you can create your own meal plans.
But you’re probably most curious about the food, right? Take a look at this:
These are just a few of the recipes included in the meal plan: Cashew Chicken, Chocolate Chili, Steakhouse Salad, Banana Pancakes with Breakfast Sausage, Breakfast Pizza, and Joe’s Special Frittata.
On sale now
The magazine is on sale now—in the checkout lane!—of every Whole Foods store in the United States. Plus it’s in other food-lovers’ grocers in the U.S. and Canada, like Sprouts, Mrs. Green’s, Balducci’s, Fresh Market, Natural Grocers, Earth Fare, and indie co-ops, as well as Barnes & Noble, Sam’s Club, and Costco.
Or buy your copy directly from me in my web store! SOLD OUT!
I’m an ocean away from being able to buy a copy, so if you see the magazine in your local store, please take a photo and tag me! I’m @meljoulwan on both Twitter and Instagram. I’d love to see your snaps of our magazine!
International Readers
We can ship to countries outside the US and Canada if you would like a physical copy of the magazine, but I’m sad to say, the shipping is very expensive; it’s more than the cost of the magazine. We charge only what the shipping companies charge us—we don’t make a profit on shipping—but it’s still quite high. We are considering making a digital version of the magazine available in the new year. Our agreement with our publishing company prohibits us from creating and selling a digital version while the magazine is on sale in stores. If you want to order a copy despite the high shipping cost, send me an email!
Shout-out to Michel
As always, I’m very grateful to our design partner Michel Vrana who really pulled out all the stops on this one. By day, Michel is primarily a (kickass) book cover designer, and he has been a vital member of our team for years. He’s designed all of our magazines—Well Fed 30-Minute Paleo Recipes, Well Fed Fresh & Hearty Salads, Well Fed Paleo Recipes—as well as our most recent cookbook Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less. We would be lost without his experienced eye and impeccable taste.
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Hey Mel, is there a way for us international clients to get the magazines, even if it’s in pdf?
We can ship to countries outside the US and Canada if you would like a physical copy of the magazine, but I’m sad to say, the shipping is very expensive; it’s more than the cost of the magazine. We charge only what the shipping companies charge us—we don’t make a profit on shipping—but it’s still quite high. We are considering making a digital version of the magazine available in the new year. Our agreement with our publishing company prohibits us from creating and selling a digital version while the magazine is on sale in stores. If we make a digital version, I’ll announce it here, in my newsletter, and on my social media.
Woot! Bought mine in Costco the day it came out. It’s gorgeous! Congratulations!
Hooray! Thank you so much for the support! I’m glad you like the looks of the magazine. Enjoy the meal plan and recipes <3
Hi Melissa,
I got my copy at Whole Foods – hurrah! I really wanted to have a weekly plan linked to a weekly cook-up. [I’ve previewed Real Plans, but they don’t structure their weekly plans with a weekly cook-up.]
It took me several minutes of flipping back and forth through the magazine to find the link to the weekly shopping lists, which are key to make the whole approach work. I was sure that you had not omitted it. Whew! I finally found it.
It’s a beautiful magazine, joining your other two and three cookbooks in my cookbook library…. looking forward to using it.
Many thanks, and congratulations! Paula
Paula! Thank you so much for buying our magazine and for the lovely compliments. I’m really glad you like the components of the meal plan! I’m not ashamed to say it was a lot of crazy-making work to put those Cookups together, but I think they work really well. I hope you think so, too! We appreciate the support very much.
Hi. Is this a substricption magazine? Thanks
It isn’t… it’s a one-time, specialty publication.
Just curious prior to purchasing your magazine– is there a way to substitute coconut ingredients for those who can not tolerate coconut? I understand the difficulty with the flour ratio’s…
Only one of the recipes calls for coconut flour, and it can be omitted. Anywhere I recommend other coconut products, they can be omitted or replaced with other fats.
Hi Mel!! I’d love to have a copy of this book and I’m nowhere near a Costco and I don’t know where else to order it 😩 is there any way I can get one?? Please???
Another reader told me that they were able to order a copy from Barnes & Noble, so you might try that? I don’t have any more copies—the publisher gives me a small number and the rest go to retail stores. I know that when it comes off the magazine racks at the end of the year, leftovers are sold on Amazon, so you might be able to get a copy there eventually. And because it’s been so popular, we’re considering doing a digital version sometime next year. I’ll definitely announce info about that on my blog. Hope you find a copy!
We found the magazine by accident, but I am trying to go with it.
One concern is that when I made the Thai Meatballs, the “dough” came out so moist that I could not roll them into anything, I just spoon dropped them into my storage containers.
Also, for me at least, the prep times are somewhat off. It takes a long time for me to finely dice anything.
I’m sorry to hear you had trouble with the Thai Meatballs. I haven’t had other feedback on that recipe—and I’ve made it dozens of times myself—so I’m not sure what went awry. I hope you still enjoyed the flavor.
It can take some time to speed up your chopping skills… I wasn’t fast when I started either, but with practice, you’ll improve. When I define the prep times, I always take my actual time and add 20-25% for non-kitchen pros 🙂 Hang in there!
Hi Mel,
First want to let you know what I love – I love the organization of the weeks, and your step by step instructions for the cookup. Recipes are easy to follow too and I love I am using most or all of the ingredients I bought in the store – Thank goodness because I did not have enough room in my fridge for all the groceries.
I have to admit I was overwhelmed with the shopping. Doing that all in one day, even though I had a bunch of the ingredients already, took several hours and two carts out to the car. I have to admit I was almost in tears when I looked at the list and saw I still had half a page to go. Wish it could have been broken up into 2 shopping days.
Last, I was a little disappointed that although the title of the magazine is 28 day paleo plan it is really only a 21 day paleo plan. I know your purpose in the 4th week is to have the reader try it on their own, but I was really looking forward to four full weeks of a plan.
Thanks though for all the work you put in this magazine. I’m excited to eat this week.
Hi, Jacqui. Thank you for buying our new magazine! I tried several ways to break the shopping into two or three trips for the meal plan, but I kept running into the same problem: I don’t know the lives of the people buying the magazine, and if I built a second shopping trip into the week—say on day 3 or 4—and the readers’ schedule didn’t allow for shopping that day, the whole plan would fall apart. As I explain in the intro—and you know if you’ve used the first week—the recipes build on each other to minimize cooking throughout the week. For example, dinner on one night becomes lunch on another day—but then some recipes are cooked “from scratch”… those puzzle pieces rely on having the necessary groceries in the house. I had to build the meal plan around the idea that everyone can find at least one day per week to hit the grocery store.
Regarding the 28 days vs 21 days, I must disagree with you. As a paleo advocate, I don’t see my job as simply telling you what to eat and creating recipes. The more important aspect of what I do is showing you how to make paleo work in your life and giving you the tools you need so you’re not reliant on me or anyone else to continue paleo habits throughout your life.
Having said that, if creating your own week of menus doesn’t work for you right now, you can easily repeat one of the weeks in the meal plan, using the variations on many of the recipes to add more variety, if that’s important to you.
Thanks for your feedback. Happy cooking!
Just got the magazine and came home with all my ingredients for week one! Can you tell me if the Mississippi Slow Cooker Beef can be done in a pressure cooker? Thanks!
Thank you for buying our new magazine! I hope you love the meal plan and recipes.
I don’t have a pressure cooker, so I don’t have an adaptation that I wrote, but the recipe should work great in the pressure cooker. You can use these guidelines: https://www.tasteofhome.com/article/how-to-convert-slow-cooker-recipes-for-instant-pot/
Mel! Thanks for putting these amaze-balls cookup plans together. I was able to find it in Whole Foods in November, and have used it as a resource/template off and on since. (It’s now July). I noticed that you were considering a digital version, publisher allowing – I would be totally on board with purchasing a PDF or other ebook type thing if that happens. Thanks again for making healthy eating delicious and achievable!
I’d like to order a copy of this magazine for a friend. Can you tell me how please.
It’s sold out in print! But we’re planning a digital version for January, so watch this space for an announcement! Thank you for your interest!