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After climbing Amazon charts, ‘Well Fed’ authors publish second book

Addie Broyles

In 2011, when we first wrote about Melissa Joulwan, the Austin-based blogger behind the Clothes Make the Girl,, the Paleo diet was just starting to take off and she was getting ready to publish her first cookbook, “Well Fed.”

Flash forward two years: Thanks in no small part to the enthusiastic Paleo community members who flock to their blog, Joulwan and husband David Humphreys have become self-publishing rock stars. “Well Fed” has been in the top 300 of all books sold on Amazon since the day it went on sale (it’s No. 208 right now) and they’ve sold more than 100,000 print and digital copies in all.

In the past year, Joulwan and Humphreys have been finishing “Well Fed 2: More Paleo Recipes for People Who Love to Eat,” (Smudge Publishing, $24.95) which had already broken into the top 10 list for cookbooks sold on Amazon before its official publish date this week.

It’s an amazing feat for two Austinites who have been able to quit their day jobs to focus on helping eaters break out of their dietary ruts and inspiring them to think differently about eating well using ingredients that our ancestors would have recognized as food.

The book doesn’t assume that you’ve learned everything there is to know about eating a diet without grains, legumes, dairy (except for clarified butter), soy, sugar and white potatoes, but Joulwan wisely focuses on all the things you can eat, not the things you can’t. Even if you’re not a Paleo eater, the book is helpful because it offers dozens of recipes for spice mixes and sauces that will improve just about anything you put together in your kitchen, as well as basic tips and ideas for sprucing up potentially ho-hum staples like eggs, hamburgers or broccoli.

On Nov. 9, Joulwan and Humphreys are hosting a book-signing and Q&A session at Whole Foods Market, 525 N. Lamar Blvd., followed by a book signing at noon Dec. 12 at Serve Gourmet Gadgets and Goods, 241 W. Third St.

Oven-Fried Salmon Cakes

I predict that this is going to become one of your go-to recipes. It’s fast – less than an hour from pantry to plate. It uses ingredients you probably have in your kitchen right now. It’s great for breakfast, lunch or dinner. And like a favorite little black dress that makes you feel good and goes with everything, it’s easy to adapt to your mood. You can replace Old Bay Seasoning with a variety of spices, such as two teaspoons of curry powder, dried rosemary leaves, Chinese five-spice or chili powder, to take these cakes in different directions.

— Melissa Joulwan

1 (14.75-oz.) can wild-caught pink or red salmon

1 cup cooked (or canned) sweet potato, mashed

2 large eggs, beaten

1/2 cup almond flour

1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

2 scallions, white and green, very thinly sliced

1 Tbsp. Old Bay Seasoning

1 tsp. salt

1 tsp. hot sauce

1/2 tsp. paprika

1/4 tsp. ground black pepper

Zest from 1 lemon

2 Tbsp. ghee or clarified butter, melted

Preheat the oven to 425 degrees and cover a large baking sheet with parchment paper.

Drain the liquid from the salmon and, using your fingers, crumble the fish into a large mixing bowl, removing the bones and flaking the fish. Add the sweet potato, eggs, almond flour, parsley, scallions, Old Bay Seasoning, salt, hot pepper sauce, paprika, black pepper and lemon zest. Mix well and refrigerate for 10 minutes.

Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2 1/2 inches wide and about 1 inch thick. Brush the tops of the cakes with ghee, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven. (Brush with more ghee if that tickles your fancy.) Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice. Serves 2 to 4.

— From “Well Fed 2: More Paleo Recipes for People Who Love to Eat” by Melissa Joulwan and David Humphreys (Smudge Publishing, $24.95)