Among the many paleo cookbooks that have come out lately–and there have been dozens with the rise of interest in eating in sync with our ancient genome–one that I really like is Primal Cravings: Your Favorite Foods Made Paleo by Megan McCullough Keatley and Brandon Keatley.

Primal Cravings book cover recipes are good, solid nutritional takes on such beloved comfort foods as chicken noodle soup (made with zucchini noodles) and BLT’s made with a beautiful lattice of bacon in place of the bread. And on the subject of one of my favorite foods, there’s Bacon Ten Ways. (Ten!) With sections on meats and mains, sides and salads, snacks, sweets, and even breakfast options, it will be a worthy addition to the paleo or carb conscious reader’s cookbook shelf.

There are 125 recipes that are grain-free, gluten-free, dairy-optional, nutrient-dense to choose from along with cooking tips, shopping tips, and a short treatise on the paleo/primal philosophy that will be most helpful for newbies considering this lifestyle choice.

Some of the recipes (mostly the baked goods) do rely for decent mouth feel and sweetness on tapioca flour, maple syrup, honey, coconut sugar, concentrated apple juice and other fairly carby–albeit gluten free and technically paleo–foods that for someone who really needs to follow a low-carb path to correct significant metabolic disruption might be too much.  The caveat, then, is that if you fall into that category, just put your common sense hat on and eschew those offerings until you get into better metabolic control. Those few aside, the lion’s share, far and away the majority of the recipes are perfectly suitable for the paleo practitioner and low-carb devotee alike. On my bookshelf, it’s a winner!


  1. This is the article I was missing out. I always had bad feelings about my craving for “the old food” I think with that book I can finally satisfy this cravings in an paleo way. Thanky you for the share.

  2. There really are a lot of paleo recepie books coming up lately and a lot of people just following the trend. I will check this one out as you are recommending it

  3. Hi there
    Is it true that having fat with sugar/carbs is worse than having the sugar/carbs on its own? e.g. the occasional treat of a sweet pudding – is that made worse by having cream on it? I heard that in the presence of sugar/carbs the fat you eat is not good for you, as it is stored not burnt.

    MDE responds: This situation is kind of a double edged sword. Consuming fat with carbs slows down the availability of the carbs and probably blunts the insulin rise, but if there are enough carbs there, the rise will occur and when insulin is up, fat is being stored not burned. I’d look at it this way: fat alone is not bad for you; sugar alone is bad for you; fat and sugar together are bad for you and the common denominator there is sugar. Does that mean you can’t ever have a sweet treat? No, but it does mean you should keep them to just that, treats, not daily (or multiple times a day) fare.

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