Nom Nom Paleo

Nom Nom Paleo

 RECIPE INDEX 

 MEAL PLANS 

Instagram

© NOM NOM PALEO LLC

Instant Pot (Pressure Cooker) Chicken and Gravy

Instant Pot (Pressure Cooker) Chicken and Gravy by Michelle Tam / Nom Nom Paleo http://nomnompaleo.com

Ever since I got my first Instant Pot back in 2013, I’ve been on a mission to convert all of my favorite slow cooker recipes into variations that can be made in a snap in the electric pressure cooker. (Yeah, I know that the Instant Pot has a slow cooker function, but I have to level with you: I only use my Instant Pot’s electric pressure cooker function. Why? ’Cause anything you can cook in a slow cooker can be made even tastier and faster in a pressure cooker. Exhibit A: Pressure Cooker Kalua Pig. I rest my case.) And while it does take a little finesse to convert slow cooker or conventionally cooked stew recipes into Instant Pot versions, that’s what I’m here for!

One of the most popular slow cooker recipes on my blog is Slow Cooker Roast Chicken and Gravy. (Can you believe it’s been almost 6 years since I first posted that recipe?) It’s kind of a misnomer to call it “roast chicken” because the bird isn’t cooked in an oven or over a fire, and the skin doesn’t get crispy, but this dish still manages to scratch that roasted whole chicken itch without you having to turn on the oven. Even better: You only dirty one pot, and that pot can be thrown in the dishwasher.

For this recipe, you’ll need to use the quick pressure release method (i.e., manually vent the Instant Pot) to make sure the chicken doesn’t get overcooked. If it’s your first time doing it, don’t be scared: You’ll do fine! Plus, you’ll rewarded with lots of umami-packed gravy that you can freeze for later.

Okay—let’s get to pressure cookin’ a whole chicken!

There's more! Keep reading!

Sweet Potato and Cashew Dip (from Tess Masters’ The Perfect Blend)

Sweet Potato and Cashew Dip from Tess Masters’ The Perfect Blend by Michelle Tam http://nomnompaleo.com

Contrary to popular belief, eating Paleo doesn’t mean your plate is piled high with red meat and bacon. It may have been true for me when I first started eating this waaaay back in 2010—because as a semi-vegetarian indoctrinated in the low-fat, high-carb mantra of the 90s, it’d been a long time since I’d eaten a nice, fatty piece of animal protein, and I was making up for lost meat. But these days, my typical plate consists mostly of vegetables, along with a palm-sized portion of high quality protein. No matter what our dietary stripe, I think we can all agree that eating more vegetables is a good thing.

My friend Tess Masters, who just happens to be a smart, sassy vegan (yes, I’m friends with vegans!), recently released her latest cookbook, The Perfect Blend, and it’s packed with delicious gluten-free and vegan recipes you can blitz up in your blender or food processor. As you’d expected, this cookbook includes some smoothie recipes, but the concoctions that really piqued my interest were the creamy dairy-free dips and sauces. Case in point: I’ve been making the Sweet Potato and Cashew Dip non-stop for the past few weeks. This creamy, savory, and tangy curry-infused dip is so lip-smackingly delicious that I got my non-Paleo pals and mom(!) addicted as well. If you struggle with eating your vegetables, just dunk them in this dip. You’ll be hooked, too!

Sweet Potato and Cashew Dip from Tess Masters’ The Perfect Blend by Michelle Tam http://nomnompaleo.com

For the timing challenged: The two rate-limiting steps in this recipe are roasting the sweet potato (which takes 45 minutes to an hour) and soaking the cashews (Tess recommends soaking the cup of raw cashews in 2 cups of warm water mixed with ½ teaspoon salt and ¼ teaspoon apple cider vinegar or lemon juice for 2 to 4 hours).

Sweet Potato and Cashew Dip from Tess Masters’ The Perfect Blend by Michelle Tam http://nomnompaleo.com

To speed things up:

  1. Roast your sweet potato ahead of time and mash it straight out of the fridge and/or
  2. Soak your cashews in 2 cups of boiling water for 10 minutes. I’ve tried both the slow method and the fast method, and the dip tastes fantastic either way. Choose the method that fits how fast you need it to get this dip in your belly!

Ready to blitz your way to happiness?

There's more! Keep reading!

Portable Whole30 Lunches

Portable Whole30 Lunches by Michelle Tam https://nomnompaleo.com

A few days ago, I received this email from one of my Nomsters:

Hi Michelle!

I’ve been following your site for about a year, and slowly delving into this new Paleo lifestyle.

We’re immersing ourselves in eating healthy, but I’m having significant issues in one area. Even Google is not my friend for ideas…

We own a construction company, and my husband’s office is his truck, going from job site to job site. Normally, his eating habits are unhealthy because he grabs a bite when and where he can. He really wants to eat well and make significant life changes so we can make it to a ripe old age.

What can I pack him for lunch (and breakfast and snacks)? His day begins at about 5 am and lasts until 3 pm. I need to be able to plan accordingly and pack him hearty meals so he’s not tempted to hit a burger/taco stand.

He has a diverse appetite and eats pretty much anything. I just can’t figure it out. What should I pack that will last the day and will be able to taste good without being able to be heated? And hopefully it’s something he can eat while driving too, if necessary.

Any help you can offer a girl?

Thank you!

EM

Great question! Although I’ve posted about packing Paleo lunches in the past (and have generally recommended packing leftovers!), I know that many of us have to eat our midday meals on the go. Some of us aren’t able to heat up our lunches—let alone scrounge up a clean fork.

In fact, as the sole graveyard-shift pharmacist on duty at my local hospital for many years, I often had no choice but to scarf down cold meals whenever I had a spare moment. So over time, I developed a bunch of portable lunches that taste great cold. (For food safety, I do recommend keeping these items in insulated thermal food containers, freezable lunch bags, or mini coolers with ice packs.) Supplement these finger foods with some nuts, trail mix, jerky, cold cuts, and/or fruit, and you’ll be well-nourished and satisfied, even if you’re on the run. (Need tips on surviving the nightshift? Read this post.)

Scan through my site’s Recipe Index (or go through my iPhone/iPad app or cookbook), and you’ll find tons of portable, Whole30-friendly dishes to pack for work or school. But if you’re feeling overwhelmed, start with this list:

There's more! Keep reading!