Paleo Cooking Resources

Yesterday I raved about Well Fed and Well Fed 2.  There are several other cookbooks I recommend as well.  Like any lifestyle change it was tough in the beginning as going Paleo means cutting out several food groups that many of us built our meals around.  After all weren’t we “breaking bread” when gathering with family and friends for dinner?  After a few years of eating Paleo I now find meal planning simple – pick a meat dish, vegetable dish, maybe a salad and done!

It helps in the beginning to have a plan for the week so you have all the right ingredients on hand.  I still usually do weekly meal plans but also wing it with what’s in the pantry, freezer and fridge.  Cook up some chili, braise some short ribs or make soup over the weekend and reheat for quick weekday meals.  Leftovers make great lunch options and breakfast options too.  You don’t have to have “breakfast food” for breakfast and you can have breakfast food for dinner.  How liberating!

Many of us have go to meals we cook over and over because they are easy and our family loves them.  That still works with Paleo and in addition there are so many new recipes to try.  As we get our taste buds back after years of too much sugar and carbs, other foods taste better, especially vegetables.  Cooking with high quality ingredients and good fats (blog post on fats coming soon…) really makes a difference.

You can still enjoy familiar dishes in a Paleo version.  We have tacos often but instead of taco seasoning from a packet that might contain gluten, MSG and other questionable ingredients, I make easy homemade taco seasoning and we make a taco salad, wrap it in lettuce or just layer it on a plate and eat it all with a fork.  Using grass fed ground beef means there is no greasy mess.  In fact anything you make with grass fed ground beef doesn’t require draining the beef after cooking and the minimal fat adds great flavor.

Spaghetti and meatballs or bolognese meat sauce are still on the menu with spaghetti squash or zucchini noodles filling in nicely for the pasta.  Meaty lasagna combines ground beef, Italian sausage and zucchini instead of lasagna noodles.  At first they don’t taste exactly how you know them, but after a while we no longer wanted the old version and definitely don’t want how the old version made us feel.  There are many Paleo websites offering recipe ideas, meal plans and Paleo versions of baked goods and treats.  Google “Paleo xxxx” and find lots of Paleo remakes of old favorites.

Below are some of my favorite cookbooks written by some of the earliest Paleo cooking mavens and their respective websites.  In addition to these books I keep a binder filled with recipes I’ve printed from various websites and tucked into sheet protectors.  One of my first paleo cookbooks was Sarah Fragoso’s Everyday Paleo.  Since then she has come out with several more and has lots of great advice for making the transition to Paleo.

everydaypaleo  Michelle Tam and Henry Fong have an award winning blog, an iPad app and a new cookbook, Nom Nom Paleo Food for Humans.  I love her recipes and her writing style.

nomnompaleo  Elana Amsterdam has tons of great recipes for paleo versions of baked goods (even bagels!).  The first book of hers I bought was the Gluten-Free Almond Flour cookbook.  More recently she published Paleo Cooking from Elana’s Pantry (her Chicken Marbella is on our dinner table at least twice a month).


paleocooking  Bill Staley and Hayley Mason have a great website, meal planner app, 30 Day Guide to Paleo Cooking and cookbooks Make it Paleo and Gather, a beautiful coffee table quality book for entertaining.



My advice is to visit the websites, try some of the recipes and if you like them buy the cookbook.  Or make your own recipe binder from the abundance of online recipes.  Happy cooking!