Our Book > Primal Cravings: Your Favorite Foods Made Paleo

primal cravings [divider]

Available at Amazon B&N Primal Blueprint and wherever books are sold.

 Do you own a CrossFit gym or want to buy a bunch of copies? Scroll down to the bottom…


We are so happy to finally be talking about this book. We’ve been working on it since March 2012, putting all of our best ideas into it, because what we want you to expect is a cookbook that you’ll actually use. A cookbook that will be worn with stains and dog ears. A cookbook that you can use to cook for everyday, and for everyone. <– That is so incredibly important to us. Because without actually being excited about the food you make and eat, and without having the people that you cook for (especially kids!) excited about what they’re eating, what’s the point?

We’re very proud to say that we’ve pioneered a new way (or more accurately–a new set of ingredients) to make baked goodies. Expect new twists on pie crust, muffins & cake, yeast risen bread, pizza crust, cookies and even ice cream (no maker needed). There isn’t one speck of almond flour in this book. We think our recipes are practically indiscernible in texture from non-paleo versions. We do use coconut flour as an ingredient in most of our baked goods, so if you’re allergic, we want to give a heads up.

We’ve included a few of our most popular recipes from our website in the book like: butternut squash lasagna (with a new method), guacamole stuffed pepper poppers, pizza bites, pad thaipumpkin chili, and a few more; but the other 110+ recipes are brand spankin’ new.

And finally, the beginning of the book is a primer on the Primal/paleo diet. But we’ve approached it just like how we explain it when we give nutrition lectures–the non-neurotic version, where we want to focus on making eating this way a lifestyle and not a “diet”. Where we don’t want anyone to feel deprived or like they’ve failed. We focus on the science of food and not “because they didn’t eat that way back then.” Because when you think about it, there is no one Primal or paleo diet.

We want you to expect a book that has it all–including a normal way to approach Paleo & Primal as a lifestyle, not a bandwagon that you fall on and off of.


What to expect…


Rise and Shine

Biscuits & Honey Butter • Cherry Almond Streusel Muffins • Western Omelette To Go • Bacon 10 Ways• Caprese Baked Eggs • Smoked Salmon Hash • Chunky Monkey Muffins • Sausage & Eggs To Go • + more


Meats and Mains

All American Burger • Prosciutto, Arugula and Balsamic Onion Pizza • Thai Chili Chicken Meatballs • Seafood Pot Pie with Cheddar Biscuit Crust (other options available) • Barbacoa Pot Roast • Chicken Fingers • Pastrami’d Salmon • Bacon, Lattice and Tomato Sandwich • Moo Shu Cabbage Cups • Chili Pie • Chicken Enchilada Empanada • Tikka Masala Chicken Wings • + more


Sides and Salads

Roasted Squash & Beets with Tarragon • Broccoli & Bacon Salad • Mediterranean Pasta Salad • Browned Butternut Squash and Sage Puree • Tabouli Salad • Moroccan Carrot Salad • Ranch Potato Salad • Mustard Roasted Asparagus • + more



Benedict Deviled Eggs • Olive & Rosemary Focaccia • Trail Mix Travel Cups • Guacamole Pepper Poppers • Rosemary and Garlic Parsnip Chips • Everything Crackers • Juicy Jigglers • Caesar Egg Salad • + more



Brownies • Dirty Blondies • Apple Tartlet • Carrot Cake Cream Pies • Pecan Pie Bars • Orange, Mango Cream Popsicles • Devil’s Food Snack Cake • Thin & Crispy Chocolate Chip Cookies • + more


  • Nutrition index
  • Thorough ingredient/recipe index
  • How to stock your kitchen
  • A minimalist’s view of what equipment and tools you need to make cooking enjoyable
  • Ideas for budget, time and feeding a crowd of people
  • Vegetarian adaptable recipe chart

The Takeaway

We shy away from tooting our own horn. We are really, really not good at social media (nor self promotion). We’ve hardly made a peep about this book in the year it’s taken to write, edit, and print it. But in this instance…toot…toot! We are soooo proud of this book and aren’t ashamed of it. As more and more Paleo and Primal cookbooks come on the scene, we have no intentions of just blending in. We’ve put everything we have into this book to make it not only the best Primal or Paleo cookbook there is…but the best cookbook you’ve ever owned. We really hope you’ll agree.


Available at Amazon B&N Primal Blueprint and wherever books are sold.


Special Offer for CrossFit Gyms

We started CrossFit in 2009. We’re coaches, competitors and we’re currently in the process of opening on our own gym. One thing we hear most from CrossFit coaches is that they don’t really know how to answer their client’s nutrition questions. One question leads to another, and the conversation can become a rabbit hole.

So we want to offer to you some help. We want you to think of this book as a one-stop-shop. Sell this book to your client, make more than you would selling a t-shirt, and feel good about giving them a cost-effective tool with all the information they need to implement the Primal/Paleo diet into their life: the science of why + the recipes to keep the taste buds happy.

For a limited-time, purchase 20 or more copies of Primal Cravings at the reduced, wholesale rate of just $15 per book (lower than you can get it on Amazon.com), and we’ll give you 1 copy of The Primal Blueprint 90-Day Journal for every 2 copies of Primal Cravings you purchase.

For example, buy 20 copies of of Primal Cravings and get 10 FREE copies of the 90-Day Journal, buy 30 copies of Primal Cravings and get 15 FREE copies of the 90-Day Journal, and so forth.

Primal Cravings retails for $34.95. The Primal Blueprint 90-Day Journal retails for $22.95. So for every $15 you spend you stand to make $57.90 back. Purchase 20 copies of Primal Cravings for $300, sell the 20 copies of Primal Cravings and 10 copies of the 90-Day Journal at the full retail price and you’ll earn $928.50. (Minimum order – 20 copies of Primal Cravings.)

To receive this special offer, call 1-888-774-6259 (or 310-317-4414) to place your order.

Visit The Primal Blueprint® for more information.

108 thoughts on “Our Book > Primal Cravings: Your Favorite Foods Made Paleo

  1. Cindy Reply

    Thank you thank you for offering a kindle version! My hubby would make that frowny face if i bought another cookbook (that he can see). Looking forward to all the yumminess to come :)

  2. MeganB Reply

    Made the Chocolate Coconut Scout Cookies tonight and I am impressed. They were just the right balance of chewy and crispy. Best of all…crazy easy and quick!

    • Ariane Reeves Reply

      I made the Coconut Scout cookies for work – everyone loved them!

  3. Cindy Reply

    Just made the caramel coconut cupcakes from your book. Yum! I added bing cherries to the cupcake batter. For the caramel sauce, i substituted molasses for the maple syrup and added coconut creme. It was so delish!

  4. lane Reply

    Anyone else have GI Issues when consuming Tapioca Starch? I’ve been reading how the Cassava plant produces cyanide and there is a little cyanide leftover in the Tapioca starch during processing- the amount depends on how its processed. Some people are more sensitive to cyanide than others I guess, but I’m wondering if almond flour is really that bad compared to Tapioca Starch. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb00180.x/abstract

  5. Amanda Reply

    I just recently purchased Primal Cravings and it’s so great! I made my first recipe tonight, I chose the pot pie, but subbed in cooked chicken breast for the seafood. It was wonderful! Thank you so much for this amazing cookbook. It has truly changed my life

  6. Renee Reply

    Just would love to tell you both how great your cookbook is :) made the stuffed pork chops and they are definitely something that would satisfy anyone.. paleo or not!! Looking forward to trying more recipes.. Thanks for making eating paleo exciting and fun to cook:)

  7. lane Reply

    I live by this cookbook!! i made the bread recipe tonight, and when i combined the wet into dry ingredients, it was a stiff ball, with no whisking of ingredients possible! I’m letting it rise, even with it being a lumpy ball of dough- any ideas on how to make this work? thanks!

    • Jen Reply

      I had the exact same issue with the bread recipe! No whisking capapbilities at all:( I double checked that I used the right ingredients/brands and they are the right ones. I am using the kindle version of the book so I wonder if there is maybe a misprint with the ebook version?

  8. lane Reply

    ok- the bread recipe using the suggested flours is weird- i followed to a T, and it was a dense mass with big chunks in it. I ended up revising the thin and crispy cookie recipe to bake at 350 instead of the books 325 indication, and used less sugar, and its perfect. i’m thinking the bread recipe as printed is wrong or has a typo in some way. i noticed there was a previous comment from someone who had the same issue as me in baking this bread- any way to check this recipe? i know mistakes happen in printing.

    • megan keatley Reply

      hi lane. did you use the brands we called for? i have heard quite a few compliments on the bread, so i can’t imagine there’s anything wrong with the recipe.

    • Mel Reply

      We had the opposite happen – our dough was quite runny (almost like pancake batter) and didn’t rise at all after an hour. The bread tasted great but was rather flat and dense as opposed to light and fluffy as shown in the picture. Do the brands of flour really make that much of a difference?

      • Molly Reply

        I am having the same problem! My dough was/is runny as all get out/ The same problem happened with the empinada recipe – I kept thinking place the dough…did they mean pour the dough? There is no way you could place this dough! Because you had the same issue I am guessing my bread will be a waste. So disappointing! I followed the recipe exactly!

  9. Sheryl Reply

    I just received your new cook book and cannot wait to try out some of the recipes. I have a quick question regarding the “Coconut Shrimp Cakes”…. do you use raw cod filets and raw shrimp in the recipe or do you need to cook the fish first before adding to the food processor?


  10. Michael Reply

    I tried making the Thin Mints, but I must be doing something wrong. The dough came out more like batter than dough–too sticky. Even after I let it chill in the fridge for 20+ mins to chill, it still stuck to the plastic wrap and I couldn’t pick it up.

    Is there really no need for flour (almond, coconut, etc.) in the recipe? The cocoa powder doesn’t seem to be enough for that amount of butter.

    • Julie Reply

      I too had a terrible time with the thin mints. The dough was too sticky after nearly an hour in the fridge. And the ganache wouldn’t stick to it so I resorted to painting it on. Complete PITA!

      • Michael Reply


        So I tried a second time, using bit more cocoa powder an 1/3 cup of Almond Flour. Adding the almond flour definitely improved the consistency (a bit more nutty, too).

        With the change I was able to put the mix into the fridge to cool. As long as the mix stayed cool, I was able to work with it and cut out fairly round shape, but every 5-10 mins it would warm up and become sticky again. I had to keep putting it in the fridge to cool, but I was able to make it work.

        I didn’t have a problem with the ganache, but if I do it again, definitely going with almond flour or another substitute to keep the consistency workable.

    • Tamara Reply

      Mine were too sticky too. I just plopped them out on parchment paper and smoothed them down with wet fingers. They were great!

  11. lane Reply

    I did use the recommended flours in the book when making the bread recipe- I see Jen above my comment also had issues with the bread recipe. I’ve tried it twice now and get a very dense mass. Is there any way to do a youtube video on this?

  12. Anne Reply

    Hi there! Let me begin by telling you how much I love this cookbook. It’s absolutely fantastic and the photography is beautiful. However, I made the Devil’s Food Snack Cake today for my boyfriend’s birthday, and I couldn’t find where to use the 1/4 teaspoon salt in the icing. Forgive me if this has already been answered, I couldn’t find any corrections online. Thank you!

  13. Stephanie Reply

    I’ve made your biscuits with honey butter, dirty blondies, chocolate chip cookies, coconut scout cookies, bread and pumpkin chili. They are all sooooooo yummy!!!!!

  14. Natasha Reply

    I purchased this book for someone who had to go gluten free. As I was looking through it, I decided to purchase a copy for myself. I’m so happy I did. The philly cheese steak stuffed peppers are great and got rave reviews from my family. I made the chocolate chip cookies last night and was very surprised at how good they are! Thanks so much!

  15. Zandi Reply

    I saw your book from Juli Bauer’s blog and ordered both yours and her book through Amazon, they arrived about a month later in South Africa, I can’t tell you how much I treasure them both! Love that you use less almond flour in your recipes making Paleo treats more affordable! Love the nutrition facts, temp conversions and the umbrella analogy in the beginning, you’ve outdone yourselfs!!


  16. Monique Herriman Reply

    I’m about 5 months new to paleo. I’m readling a lot of good things about this cook book and im interested in purchasing the book. My thoughts/questions are referencing the dairy products. I understood dairy to be non paleo. Can you please explain your ideology on dairy to help me understand?

  17. Elizabeth Reply

    I found Juli’s blog and knew I could definitely eat paleo for the rest of my life. She posted about your blog as well and I think ya’ll are Awesome!!!!!! Keep up the great work :)


  18. Rose Reply

    Wow. I just rented this cookbook from the library. [One of
    seven Paleo/Primal cookbooks for which I was on the waiting list
    (for the past two months).] Of the top celebrated paleo cookbooks
    (also including nomnompaleo’s iPad app), this is without a doubt
    THE BEST. I am definitely buying this cookbook. You know, “Against
    All Grain” was pretty good– I’m thinking about buying it. But THIS
    cookbook is so awesome that I need it and want it on my shelf more
    than any book ever. Thank you, Megan and Brandon! I am more excited
    than ever to cook!!!!

  19. Melissa Reply

    Love your recipes. Had a “paleo” dinner party and gave the fudge recipe to a friend. She was short about 1/4 cup coconut oil, so popped to the shop and accidentally picked up Curry coconut oil. The amendment in your recipe makes an interesting change. I probably would never have thought to try it but it was good. Just wanted to share. Keep up the good work!

  20. Robin Simons Reply

    Wow. I really love this cookbook- I got it out of the library and wow. I’ve made the biscuits (my non gluten free husband liked them too) and the chocolate chip cookies (OMG). One thing that is unusual that I want to compliment you for. When you say- this recipe makes 9 biscuits… it makes 9 biscuits. Your measurements are clearly tested and precise. I have one question though. Coconut sugar. In a no sugar diet, why is it OK? Can we have some more fruit-sweetened desserts for us nervous nellies concerned about waking the sleeping sugar demons? I’m gonna have to buy this cookbook, even just for the baked good recipes.

  21. Calli Reply

    Hi! I just got your cookbook yesterday and was so pumped as I looked through it. I made chocolate chip cookies last night (I definitely judge the quality of a cookbook off the desserts in it…ha)…. Anyway, I woke up with hives and some trouble breathing. Turns out I am allergic to tapioca flour. You use that in almost every baked good type of recipe (the ones I was most excited to try!)… What can I do to substitute for tapioca flour in those recipes if anything?? Thanks!

  22. Amy Reply

    Love the cookbook. Have made several winners so far. At the moment making carrot cream pies, but when I mixed up the batter it wasn’t just wet, it was like pancake dough. There’s no way they would have held their shape. So I added 1/2 cup coconut flour…we’ll see how they turn out…

  23. Amy Reply

    Update: I definitely needed some flour in the cream pie recipe, who knows why, maybe because my almond butter is made from raw rather than blanched almonds? The consistency seems right, but perhaps 1/2 cup of coconut flour made them slightly bland tasting. I will experiment with 1/4 to 1/3 cup next time. As for the cream filling, well that’s just stupid good. Palm shortening–who knew?!

  24. Amy Reply

    I meant raw almond butter rather than roasted (not blanched) almond butter.

  25. Connie Reply

    I’ve tried several recipes, loved them all. Like some others on this blog, I too have had problems with the bread recipe. Everything is fine until time to bake, the top will rise and then a large air bubble forms under the crust and the rest of the dough falls into a heavy dense loaf. Any ideas for a solution?

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