About Jennifer Meier

Jennifer Meier is a graduate of the California Culinary Academy, freelance food writer and passionate home cook. She has co-written three cookbooks with Mark Sisson of Marksdailyapple.com and is a consulting chef for Primal Blueprint. You can follow her cooking life in photos on Instagram @jenjenmeier

Beef and Mushroom Burgers

By | August 24th, 2017|Preview|

These burgers are packed with umami flavor from roasted mushrooms and coconut aminos. Yield: 4 burgers Download Recipe Ingredients 2 shallots (4 cloves with skins on) 8 oz

Pho Broth

By | March 3rd, 2017|Featured Slider, Paleo Dinner Recipes, Paleo Lunch Recipes|

Pho, a Vietnamese soup, is known for its aromatic broth. This simple version of Pho broth can easily be made at home. Turn the broth into a nourishing soup by

Dairy-Free Pesto Trapanese with Spaghetti Squash

By | March 18th, 2016|Paleo Dinner Recipes|

Pesto trapanese is a classic dairy-free Italian sauce made from raw tomatoes, lightly toasted almonds, garlic, basil and olive oil. It’s a delicious cross between a pesto and a tomato

Grilled Asparagus & Prosciutto Bundles

By | March 11th, 2016|Paleo Appetizers, Paleo Lunch Recipes|

Asparagus will disappear twice as fast when wrapped in prosciutto and grilled. After just a few minutes on the grill the asparagus is tender, with charred crispy tips, and the

Garlic & Ginger Chicken with Caramelized Bok Choy & Scallions

By | February 19th, 2016|Paleo Dinner Recipes|

The genius cooking method for this roast chicken is borrowed from Melissa Clark (New York Times), who recommends splaying the legs of a whole chicken in a cast iron skillet

Slow Cooker Lamb Tagine with Cauliflower Couscous

By | January 8th, 2016|Paleo Dinner Recipes|

Serves 2 For this easy and comforting meal, lamb shoulder is thrown in the Crock Pot with ginger, cinnamon, star anise and other warm spices. Served with cauliflower couscous this

Southwest Salmon Skewers with Avocado–Cucumber Salsa

By | November 19th, 2015|Paleo Dinner Recipes, Paleo Lunch Recipes|

Wild salmon is seasoned with a Southwest-inspired spice blend and served over a refreshing avocado and cucumber salsa. The salmon is equally delicious served hot for dinner or tossed cold