Book Signing with Melissa Joulwan – 1/28

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!

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 (
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

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.