Meier Jennifer - Primal blueprint quick & easy meals: delicious, primal-approved meals you can make in under 30 minutes

I must acknowledge first and foremost all my wonderful readers over at my ever-expanding blog MarksDailyApple.com. Their enthusiasm and support have helped raise awareness of the Primal Blueprint lifestyle to the point where it is poised to become a mainstream phenomenon. Reader questions, suggestions and directions have also helped guide these most recent Primal culinary explorations. I like the way you guys think. My co-author Jennifer Meier has once again exceeded expectations in bringing to life a wide variety of brand new delicious, yet easy-to-prepare, meals. I must confess that many of these were initially designed to appeal to my own finicky palate and my relative impatience in the kitchen (I want fabulous food and I want it now), so the challenge was double.

Most of her work was done while pregnant with her first child, and once again Jennifer did double duty as the food photographer. Talk about multi-tasking! I also want to thank Aaron Fox, my general manager and MarksDailyApple. com webmaster, who was instrumental in coordinating the efforts of everyone involved in this project, served as the main copy editor and handled the indexing. MarksDailyApple.com staffers Bradford Hodgson and Cailyn Roybal added valuable insights and fact checking, with Cailyn assuming the task of divining all the macronutrient breakdowns. My super designer Kristin Roybal came through (again) with a fabulous design and layout of both the text and cover.

Thank you Mark Sisson and Aaron Fox for introducing me to the world of Primal eating and for being so enthusiastic about creating the best recipes possible. Thank you Mark Sisson and Aaron Fox for introducing me to the world of Primal eating and for being so enthusiastic about creating the best recipes possible.

A huge thank you to the online community at MarksDailyApple.comyour insatiable appetite for great food has inspired all the recipes in this cookbook. And thanks, of course, to my husband Sorin, who happily eats everything I cook.

Time in the Kitchen: 15 minutes Servings: 12 balls (macronutrient profile based on serving size of 2)4 dates, pits removed1 cup walnutscup macadamia nuts2 tablespoons coconut oilcup fresh or defrosted blueberries (fresh work best)cup unsweetened shredded coconut These little balls of protein are packed with tons of healthy fat and are the perfect snack when you're on the run. They're also a healthy way to satisfy a sweet tooth. Change the flavor of Nutty Blueberry Protein Balls by using different types of nuts each time you make them. Other variations include adding cinnamon, dark chocolate, or dried fruit instead of fresh.

Or, instead of coconut, roll the finished balls in sesame seeds. Pulverize dates in a food processor until a paste forms, about 40 seconds (the paste will typically come together in a clump). Add walnuts and macadamia nuts and blend until very finely chopped, about 35 seconds. With the blade still running, drizzle in coconut oil and stop as soon as the oil is blended in. Scrape the batter into a bowl and stir in the blueberries and cup of the coconut. Form the batter into round balls, then roll in leftover shredded coconut.

Pop a few in your mouth immediately, and refrigerate the rest for snacking later! Macronutrient Profile (per serving)

Time in the Kitchen: 15 minutes Servings: 3cup walnutscup pecansa pinch of saltteaspoon cinnamon1/8 teaspoon cardamom or nutmeg1 tablespoon butter, cut into small pieces1 tablespoon vanilla3 cups berries (frozen or fresh) A berry crumble is usually something thought of as dessert, but when made without any flour, oats or added sugar, it becomes a perfectly Primal, high-antioxidant breakfast. The berries and nuts are delicious alone, but a drizzle of coconut milk or dollop of yogurt on top add to the yum factor. Preheat oven broiler to low. In a food processor or blender, grind walnuts so they are very finely chopped. Add pecans, salt, cinnamon, cardamom and butter and pulse until just blended, 10-15 seconds. In a small pot, heat berries with vanilla.

Bring to a gentle boil for 5 minutes, so the berries are well heated. Drain off any liquid the berries have released and spoon the berries into a small oven-proof dish. Spoon the nut mixture evenly on top of berries. Put under the broiler and heat for several minutes until the topping is lightly browned. Keep an eye on the crumble as it cooks; if the broiler is too hot the nuts are bound to burn.

Time in the Kitchen: 25 minutes Servings: 4 3 tablespoons unsalted butter 1 cup berries4 large eggs, separated into whites and yolks1 teaspoon vanilla extractteaspoon cinnamon This giant pancake has a texture between a souffl and a pancake, which is like combining the best of two worlds. Time in the Kitchen: 25 minutes Servings: 4 3 tablespoons unsalted butter 1 cup berries4 large eggs, separated into whites and yolks1 teaspoon vanilla extractteaspoon cinnamon This giant pancake has a texture between a souffl and a pancake, which is like combining the best of two worlds.

Either way, there's no reason to consider this breakfast a splurge, since there is no flour or added sugar. If you're really in the mood to treat yourself, top the cooked pancake with either melted butter, a drizzle of coconut milk or a very light dusting of powdered sugar. Preheat oven to 400F. Heat butter in a 10-inch oven-proof skillet over medium heat. Add the berries and simmer for 3-5 minutes so the liquid thickens. While the berries simmer, use an electric mixer to beat the egg whites until stiff peaks form.

In a separate bowl, whisk the egg yolks for 1-2 minutes by hand with the vanilla and cinnamon. Gently fold the yolks into the egg whites. With the heat under the fruit still at medium, spread the egg batter evenly on top of the fruit. Cook 2 minutes without touching, then transfer the pan to the oven. Bake for 10-12 minutes until the batter is puffed up slightly and lightly browned. Remove the pan from the oven.

Place a plate over the pan and flip the pan to invert the souffl so the fruit is faced up. Eat warm or at room temperature.