You’ve seen her sweat through WODs and heard her talking about her cookbook… now Well Fed: Paleo Recipes For People Who Love To Eat is published and Melissa Joulwan is joining us at CrossFit Austin to celebrate the kickoff of The Circle Of Awesomeness Challenge with a book signing.

What: Book Signing with Mel “Melicious” Joulwan
Date: Saturday, January 28
Time: Noon

Mel is offering the book at $24.95 ($5 off the cover price), so get your hands on Well Fed. It’s packed with 115+ recipes that are 100% super-strict, paleo compliant — and 100% tasty. Learn more about the book, read reviews, and download a free PDF sampler here.

Here’s a sample recipe from Well Fed to whet your appetite:

Egg Foo Yong
Prep 5 min | Cook 20 min | Serves 2

Egg Foo Yong has a deliciously confused identity. It’s not quite an omelet, almost a pancake, and somewhere beyond a fritter. It has become a 100% American dish, although its culinary roots reach back to Shanghai, and its Cantonese name has at least six accepted English spellings. Egg foo yong appeared in the first Chinese cookbook for American cooks in 1912, but reached the pinnacle of its popularity after World War II.

I use pancake rings to make 3-inch egg foo yong patties; you can also make large, skillet-sized omelets instead. No chicken in your fridge? Replace the grilled chicken with just about any cooked protein — beef, pork, and shrimp are all great!

INGREDIENTS:
Egg Foo Yong:
4 large eggs
4 ounces grilled chicken thighs, diced
2 cups steam-sautéed cabbage, minced
4 scallions, green and white parts, thinly sliced
2 teaspoon coconut aminos
1 teaspoon Chinese five-spice powder
1/4 teaspoon cayenne pepper
1 teaspoon sesame oil
2 teaspoons coconut oil
additional scallion tops, for garnish

Spicy Secret Sauce:
2 tablespoons homemade mayo (http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/)
1 teaspoon coconut aminos
1/2 teaspoon sesame oil
1/4 teaspoon rice vinegar
1/2 clove garlic, minced (about 1/2 teaspoon)
1/4 teaspoon crushed red pepper flakes
pinch cayenne pepper

DIRECTIONS:
Preheat the oven to 300 F. Cover a large baking sheet with parchment paper or aluminum foil.

In a large bowl, beat the eggs with a whisk or fork, then add the diced chicken, cabbage, scallions, coconut aminos, five-spice powder, cayenne, and sesame oil. Blend well.

Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Place pancake rings in the skillet, and pour 1/4 cup batter into each ring. Cook 5 minutes, remove the rings, and flip the patties to brown the other side. Cook about

5 minutes, then remove to the baking sheet and place in the oven to keep them hot while you make the rest of the patties.

To make the Spicy Secret Sauce, place all the ingredients in a small bowl and use a fork to mix until blended.

To serve egg foo yong, stack the patties on a plate top with a dollop of Spicy Secret Sauce, and sprinkle with sliced scallion tops.

2 cans diced tomato

1 can tomato paste

2 tbsp garlic powder

1 tbsp oregano

sea salt (to taste)

1 tbsp celery seed

2 tbsp black pepper

5 tbsp chili powder (or if you aren’t feeling as paleo use a chili seasoning packet)

2 tbsp fresh chopped parsley

2 tbsp fresh chopped cilantro

2 tbsp fresh chopped basil

3 minced garlic cloves

5 slices of slightly cooked bacon chopped

2 lbs of ground grassfed beef

¾ red onion chopped

2 homegrown jalapenos

add 1-2 yellow or red bell peppers to make it sweeter (we didn’t add this, but I think it would make it better)

Directions:
Brown ground beef in skillet while cooking bacon in another skillet. Warm the tomatoes in a pot w/all spices and everything else. Dump in ground Beef to the tomato pot when it’s browned. Then cut up bacon when almost fully cooked and dump in. Cook in pot on low, stirring occasionally for 2 hours. You can really eat this after like 20 minutes of all the flavors mixing together, but the longer you let it sit, the flavors come together better I think. Enjoy!

*These are Challenge Approved!

2 cups blanched almond flour
2 teaspoons baking soda
1 teaspoon celtic sea salt
1 tablespoon cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil , melted
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped

In a small bowl, combine almond flour, baking soda, salt, and cinnamon
In a food processor, combine dates, bananas, eggs, vinegar and oil
Transfer mixture to a large bowl
Blend dry mixture into wet until thoroughly combined
Fold in carrots and walnuts
Spoon mixture into paper lined muffin tins
Bake at 350° for 25 minutes

Makes about 18 muffins

Ingredients:
6 slices of thick cut bacon, cut into 1/2 inch pieces

4 cloves of garlic, finely chopped

2 medium onions, finely chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon paprika

2 teaspoons dried oregano

1/2 teaspoon cayenne (if you like spicy, try 1 teaspoon for a nice heat)

1 tablespoon of salt

1/2 a tablespoon of pepper

1 lb. 85 % lean ground beef

1 lb ground pork chorizo

1 24 oz can of crushed tomatoes

1 24 oz can of diced tomatoes with juice

Directions:

In a large heavy bottomed dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is crisp and brown, add all the veggies and spices and mix well. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once the beef is beginning to brown, add the pork and break it up like the beef, until brown and cook until the meat is no longer pink (about 4 minutes). Add the crushed and diced tomatoes. At this point taste the chili to make sure it’s seasoned properly. Add a little salt and pepper if necessary.

Turn the heat down to a medium-low and simmer for at least an hour and a half.

2.5 cups of almond meal, almond flour or hazelnut flour (can be made by grinding crispy nuts in a coffee grinder)
3 large eggs
1/4 cup of honey
1/2 tsp. of baking powder
1/2 tsp. of sea salt
1 tbsp. of vanilla extract
1 cup of blueberries

Preheat oven to 350 degrees.  Prepare muffin pan with liners or lightly grease with oil.  Mix all ingredients except blueberries until smooth.  Fold in blueberries.  Bake for 30-40 minutes