July 2013

14 posts

More Recipes for Your August Whole30®!

So: who’s doing the August Whole30® starting Thursday?

More Recipes for Your August Whole30®! by Michelle Tam http://nomnompaleo.com

If your hand is raised, you’re not alone. Tons of folks are cleaning out their pantries of all the bad stuff and getting ready for a month of clean, whole, nutrient-dense foods. No matter if you’re doing it for the first time or the twelfth, this month will give you an improved sense of how different foods affect the way you feel.

More Recipes for Your August Whole30®! by Michelle Tam http://nomnompaleo.com

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#whole30 #whole30 meal planning #whole30 recipes #paleo #gluten-free #nomnompaleo
Peachy Pork-A-Bobs

I grew up in suburban Menlo Park, California. You wouldn’t know if from the tree-lined residential streets and quaint downtown, but my hometown’s the birthplace of Google, Round Table Pizza, and the psychedelic 60s. I lived a block away from what is now the first-ever Tesla Motors dealership; as a high schooler, I worked there as a file clerk when it was a Chevy showroom. (I got hit by a truck while sprinting across the street after work to watch Donahue. If only I’d owned a DVR in 1989, I would’ve skipped the ambulance ride to the hospital.)

Menlo Park is also home to the Connoisseur’s Marketplace, a difficult-to-spell mid-summer festival highlighting food, wine, music, and art. As kids, my sister and I would peer into each of the stalls, tug on our parents’ arms and beg to buy trinkets and snacks. “Too expensive,” they’d say. 

"Can we at least buy a lemonade? It’s hot out!"

"No. We have lemons at home, and we live two blocks away."

Argh.

The one thing—the only thing—for which my mom and dad would gladly shell out their hard-earned bucks? Pork-a-bobs. We always made a beeline for the Filipino stand offering grilled swine slathered with a sticky-sweet barbecue glaze. I haven’t been back to the Connoisseur’s Marketplace in over twenty years (even though it’s just the next town over from Palo Alto), but I still think about those skewers.

This year’s Connoisseur’s Marketplace just took place last weekend. So when the fine folks over at U.S. Wellness Meats asked me to develop a new recipe for them, Pork-a-Bobs were the first thing to spring to mind.

Peachy Pork-a-Bobs by Michelle Tam http://nomnompaleo.com

My version incorporates sweet summer peaches in the smoky, fruity sauce, because I really don’t know of a better flavor combination than grilled pork and peaches. The pork is marinated in a simple, flavorful marinade, which means the sauce isn’t absolutely necessary. But I brush on the sauce after the pork’s off the grill (so it doesn’t burn) to give the meat an extra boost of flavor and to make it a fun, messy, lick-your-fingers treat.

Although I normally reserve pork shoulder for low and slow cooking preparations, it’s also fantastic cubed and grilled. This recipe keeps on giving because the pork reheats beautifully and the leftover sauce (which can be smeared on your favorite meats) will keep for up to a week in the fridge.

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#recipe #barbecue #pork #paleo #primal #food #gluten-free
Forky Friday: 7/26/13

Forky Friday by Michelle Tam http://nomnompaleo.com

Ready for another Forky Friday? There’s lots happening on the Interwebs this week, including some knock-down, drag-out fighting in the world of real food…and some tasty recipes! I get slightly rant-y today, so if you’re just looking for something to eat, skip to the bottom, y’all.

Now if I could only wrest control of my computer away from my Minecraft-obsessed kiddos…

Forky Friday: 7/26/13 by Michelle Tam http://nomnompaleo.com

Can’t We All Just Get Along (and Eat Some Bacon)?

When a bunch of us Paleo-blogging folks shared a house together at the inaugural PaleoFX, I learned a ton from DianeDianaLiz, and Laura about The Weston A. Price Foundation. They explained the overlap between Paleo and WAPF principles: both approaches stress the importance of nutrient density and food quality. I liked what I saw, and after joining WAPF, I attended last year’s Wise Traditions conference because I was excited to hear from the impressive roster of speakers and sample the traditionally prepared food. 

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#Forky Friday #links #link love #Paleo #Primal #gluten-free
Life Lessons From My Seventh Grade Yearbook

When I heard my boys guffawing while flipping through my seventh grade yearbook, I had to see what was so funny.

Life Lessons from My Seventh Grade Yearbook by Michelle Tam http://nomnompaleo.com

Two key life lessons I’m taking from my classmates’ circa-1987 notes:

  1. Be nice. People notice.
  2. Summertime is for rad, tubular partying.
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#kids #yearbook #seventh grade #nomnompaleo #tubular #rad
Photo Essay: Cooking From The Against All Grain Cookbook

I love getting stuff in the mail—especially awesome new cookbooks. Not too long ago, I was delighted to see that the mailman had delivered a review copy of Danielle Walker's new cookbook, Against All Grain. After flipping through page after page of Danielle’s gorgeous photographs and tempting, family-friendly recipes, I was inspired to devote an entire afternoon to cooking from her book—and photographing the results to share with you.

Photo Essay: Cooking From The Against All Grain Cookbook by Michelle Tam http://nomnompaleo.com

After all, photographs are the best way to show off the deliciousness of a cookbook’s recipes, don’t you think? 

Yesterday, as soon as I stopped sweating from my morning CrossFit class  and inhaled a plate of leftovers for lunch, I rolled up my sleeves, threw on an apron, and started cooking. I’d originally intended to make just two dishes from Danielle’s book, but in the end, I couldn’t pass up the chance to make one of her super-chocolatey grain-free treats, too.

During my Against All Grain cooking marathon, I made a pot of Granny Sarella’s Spaghetti Sauce, Fruit Juice Gelatin Shapes, and Dark Chocolate Cake Brownies. Wanna see?

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#Against All Grain #paleo #primal #cookbooks #grain-free #gluten-free
Mango + Avocado Salsa on Pan-Seared Salmon

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

As the defiant second child growing up in a multigenerational household, I made it a point to assert my contrariness whenever I could.

You want me to wear a coat because it’s 30°F outside and the windows are frosted over? No way! I’m wearing a TANK TOP. And the reason my teeth are chattering is ‘cause I’m sooo HOT.

The power struggles spilled over to the kitchen table, too. My parents and grandparents loved tropical fruit—papaya, guava, durian—but I would cross my arms and turn my nose up in disgust. I don’t want to try that mango. Papaya and durian? YUCK. I despise tropical fruit! Blech! [Insert gagging, retching noises here.]

I hate to admit it, but I should’ve listened to my elders. Especially about mango—I crave that fragrant, tender fruit now, especially the golden Ataufo variety from Mexico, which is similar to the Manila mango (a.k.a. champagne mango).

(I still can’t stand papaya and durian, though. Gross.)

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

One of my favorite summer dishes is pan-seared salmon topped with a tangy and refreshing mango and avocado salsa—it’s quick, simple, and delicious. It’s easy on the eyes, too.

Mango and Avocado Salsa by Michelle Tam http://nomnompaleo.com

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#paleo #primal #gluten-free #dairy-free #vegan #vegetarian #recipe #nomnompaleo
Forky Friday: 7/19/13

Forky Friday 7/19/13 by Michelle Tam of http://nomnompaleo.com

How can summer be half over already? My kids return to school in less than a month, and I haven’t even cracked the spine of a single novel while laying out at the beach. Who am I kidding? I don’t read novels—I just scour the Internet for cool links to share on Forky Friday. Oh, and cookbooks. I’m all about those.

In this week’s edition: vegetables, meat, and Ryan Gosling—all the key ingredients for a perfect weekend.

A Whole30 August

Are you embarking on a Whole30 on August 1st? Hooray! Although it might seem like a daunting task, eating delicious, nutrient-dense food for a month is 100% doable. And besides, you owe it to yourself to eat nourishing food, right?

If you’re looking for help, you’ll get lots of free support on the Whole30 forums, and you can always refer to my Whole30 Rundown for tips and tricks for staying on track. Good luck, and get cooking!

Forky Friday 7/19/13 by Michelle Tam of http://nomnompaleo.com

Back Away Slowly From The Bagged Lettuce

Okay, I’ve definitely bought more than my fair share of bagged, pre-washed salad greens. It can be super convenient, especially when I’m pressed for time or just too lazy to do any vegetable prep. But after reading The Truth About Bagged Lettuce in Mother Jones, I think I’ll just spend a few extra minutes bonding with my salad spinner and a fresh head of lettuce.

Forky Friday 7/19/13 by Michelle Tam of http://nomnompaleo.com

What The %$*@ Is In My CSA Box?

Thankfully, I don’t often have to resort to bagged lettuce. I’ve been a member of my vegetable CSA (Community Supported Agriculture) for almost ten years, so I’m treated to wonderfully farm-fresh lettuce and other greens every week.

Forky Friday 7/19/13 by Michelle Tam of http://nomnompaleo.com

I love my CSA and the fantastic assortment of veggies that come in my weekly box, but I still occasionally get a few items that leave me wondering how I’m going to prepare them. Lucky for me, Buzzfeed has a great post on 31 Things To Do With Confusing Vegetables.

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#forky friday #ryan gosling #paleo #primal #gluten-free #sarah fragoso #nomnompaleo #veal #whole30
Paleo Eats: 7/16/13

I love spoilers. I rarely get to watch TV or movies these days, but I still comb the Internet for plot twists in current films and television shows—usually via my Twitter feed (sexy nanny replaces Lady Sybil!) or spoiler-packed websites. I still remember grinning smugly when the theater collectively gasped at the big reveal at the end of The Crying Game. (I love real-life spoilers, too. As soon as my unborn children’s privates were detectable via ultrasound, I had to see them. Okay, that sounds wrong, but you know what I mean.)

For my fellow spoiler-hounds who flipped to the end of every Encyclopedia Brown book before reading the mysteries, I fistbump you in solidarity. Let’s do the same with this post, and start with a picture of my dinner:

Paleo Eats:7/16/13 by Michelle Tam http://nomnompaleo.com

(Of course, if you follow me on Instagram, you already know what I ate, right?)

Now, let’s backtrack to the morning…

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#paleo #primal #gluten-free #sugar-free #food
Doro Wat (Spicy Ethiopian Chicken Stew)

Doro Wat (Spicy Ethiopian Chicken Stew) by Michelle Tam http://nomnompaleo.com

Half a lifetime ago, I moved to Berkeley to attend college at the University of California—the birthplace of the countercultural revolution of the 1960s. I missed the action by a generation, but even as a wide-eyed freshman in the early nineties, I saw that the hippie flag still flew proudly. Aging Deadheads, Telegraph Avenue panhandlers, and hackey-sacking students alike reveled in the free-wheeling, anything-goes spirit of the community. For many of us who were living on our own for the first time, the intoxicating scent of freedom was in the air. (The air smelled like other things, too. We’re talking about Berkeley, after all.)

And why not? College is the time for experimentation. Some of my peers dabbled in mind-altering substances. Others explored alternative cultures, music, religions, sexual identities, and politics. Some took off all their clothes and strolled around campus naked.

Me? I was just there for the food.

Doro Wat (Spicy Ethiopian Chicken Stew) by Michelle Tam http://nomnompaleo.com

I’d never tried African cuisine before college. But not long after my newly-laminated student ID was in my wallet, one of my friends—an oh-so-worldly sophomore—invited me to dinner at The Blue Nile, a now defunct Berkeley institution (right next to People’s Park!) that served up rich, spicy Ethiopian stews and a sweet honey wine called tej.

There, in the restaurant’s dark and cozy dining room, I was introduced to a multitude of fragrant, assertively spiced dishes, from yebeg alicha (a hearty lamb stew) to siga tibs (beef sautéed with onions and tongue-tingling spices). These long-simmered stews came served atop a thin layer of soft injera bread. My friend showed me how to tear off bite-size pieces of the spongy, sour bread and use them to scoop the stews into my mouth. Everything was lip-smackingly delicious. I was hooked on Ethiopian food.

After that, I made a point of seeking out Ethiopian and Eritrean joints. Wherever I happened to be—from Berkeley to Harlem, San Francisco to Boston—I’d make sure I wound up seated before a wicker mesob, hungrily tearing into a platter of slow-cooked meats, vegetables, and lentils.

Doro Wat (Spicy Ethiopian Chicken Stew) by Michelle Tam http://nomnompaleo.com

Henry never really understood my all-consuming obsession with this cuisine. The glacially slow service at my favorite Ethiopian restaurants in San Francisco always drove my impatient husband nuts. Still, when prodded, even he would admit that the dishes are worth the long wait.

We both especially love doro wat—a slow-simmered spicy stew with fork-tender pieces of fall-off-the-bone chicken meat. Sadly, most Ethiopian restaurants only serve one or two chicken drumsticks with each order.

That’s one reason I decided to create my own Paleo-friendly doro wat recipe: I wanted to load up this fiery stew with as much chicken-y goodness as possible.

Doro Wat (Spicy Ethiopian Chicken Stew) by Michelle Tam http://nomnompaleo.com

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#recipe #chicken #paleo #primal #gluten-free
Forky Friday: 7/12/13

Forky Friday: 7/12/13 by Michelle Tam http://nomnompaleo.com

Hooray! It’s Friday again and I can share all the fun, crazy, and delicious food-related links I’ve discovered on the interwebs.

News Flash: Chickens Aren’t Toilet Trained.

I’ll admit it: I happily shell out for my weekly delivery of farm-fresh oeufs from Good Eggs ’cause I don’t have the patience to raise my own hens. Plus, I don’t want my lawn covered with guano.

Unfortunately, in their eagerness to become urban chicken farmers, many people don’t stop to consider that chickens have poopholes for a reason.

Forky Friday: 7/12/13 by Michelle Tam http://nomnompaleo.com

Okay, fine—technically, chickens have cloacae.

Speaking of cloacae, this video (which you can skip if you’re easily offended or humor-impaired) will sear the word into your brain forever. And then you can use it to impress your friends over cocktails.

Where was I…? Oh, right. Chicken poo. Some rookie chicken farmers don’t realize that chickens excrete guano until it’s too late—and end up dumping their neglected chickens at the local animal shelter. Not good.

Lesson: don’t even think of becoming an urban chicken farmer until you’ve come to grips with the true hazards of backyard hens.

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#Forky Friday #Paleo #primal #gluten-free #sugar-free #food
Surviving the Night Shift

A few days ago, a reader named June left this comment on my site:

"Michelle, I know this is a food blog, but I was wondering if you could talk a little bit about how you make nightshift as healthy as possible for you. I am a new nurse and I love night shift, but I am freaked out about the health consequences of flipping back and forth all the time."

Surviving the Night Shift by Michelle Tam http://nomnompaleo.com

This question has popped up more than once, so I thought I’d share in detail what my work schedule looks like, and how I’ve managed to cope with working night shifts for over a decade. I’ll also pass on some sleep strategies that apply to everyone—even you lucky ducks who don’t have to work through the night.

Interested? Read on!

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#paleo #primal #shift work #graveyards #third shift #night shift #nightshift
Chunky Monkey “Ice Cream” Bon Bons

Who’s in the mood for a frosty, nutty, chocolatey treat?

Chunky Monkey "Ice Cream" Bon Bons by Michelle Tam http://nomnompaleo.com

By merging together two of my favorite recipes—The Kitchn’s One Ingredient Ice Cream and Irvin Lin’s homemade Magic Shell—I came up with this simple, bite-sized confection.

Chunky Monkey "Ice Cream" Bon Bons by Michelle Tam http://nomnompaleo.com

The steps are easy, but timing is key. You must wait for the “ice cream” to freeze completely (twice!) before proceeding, and then you gotta work fast. Otherwise, you’ll end up with melty brown lumps.

Six Ingredients + Patience = Happy Little Monkeys.

Chunky Monkey "Ice Cream" Bon Bons by Michelle Tam http://nomnompaleo.com

Here’s what to gather to make 24 bite-sized Bon Bons:

  • 3 medium ripe bananas, frozen and cut into 1-inch pieces
  • 1 teaspoon vanilla extract
  • 7 ounces dark chocolate (70% cacao or higher), finely chopped
  • ¼ cup coconut oil
  • Pinch of salt
  • 3 tablespoons almonds or walnuts, toasted and finely chopped (Chunky Monkey ice cream typically contains walnuts, but I prefer almonds)

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#dessert #Paleo #primal #gluten-free #dairy-free #recipe
Forky Friday: 7/5/13

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My work schedule hasn’t changed for over a decade: I work seven consecutive ten-hour graveyard shifts, and then I get a week off. I often end up working many holidays, but thankfully, Independence Day coincided with my regularly-scheduled break, so I happily kicked back with family and friends both outdoors (e.g. swimming and fireworks!) and indoors (e.g. quality boob tube time).

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But with the kids back at day camp today, I’m back to work at my second job, busily compiling links for my Forky Friday round-up. This week, I link to stories about some of your best choices for protein, how utensils influence the taste of your dish, folks going bonkers for cronuts, and a bunch of tasty Paleo-friendly recipes.

Let’s dive right in, shall we?

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#Forky Friday
Throw a Paleo Summer Shindig!

My week of graveyard shifts ends on Wednesday morning—just in time for me to kick back with my family on July 4th. [Insert fist pump here.]

Because the Fourth of July lands midweek this year, something tells me you haven’t had a lot of time to plan the menu for your Independence Day bash. Never fear: I’ve got tons of ideas for your own Paleo-friendly party!

Paleo Summer Party! by Michelle Tam http://nomnompaleo.com

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#Fourth of July #summer party #paleo #primal #gluten-free #nomnompaleo

June 2013

16 posts

Swiss Chard with Raisins, Pine Nuts, and Porkitos

Swiss Chard with Raisins, Pine Nuts, and Porkitos by Michelle Tam http://nomnompaleo.com

Swiss chard's like the Jennifer Lawrence of the produce aisle—it's more than just a pretty exterior. This gorgeous vegetable's also nutrient dense (with a whopping ANDI score of 670), quick-cooking, and delicious in so many different preparations.

Swiss Chard with Raisins, Pine Nuts, and Porkitos by Michelle Tam http://nomnompaleo.com

Although there are numerous ways to serve chard, my favorite is the classic Catalan approach, in which the greens are wilted in a pan with sizzling minced garlic and then tossed with toasted pine nuts and golden raisins. I also crumble on a few Porkitos to add a salty, swiney crunch to each bite.

Here’s what to gather (serves 4):

  • 2 tablespoons golden raisins

  • 3 pounds Swiss chard

  • 3 tablespoons pine nuts

  •  2 tablespoon ghee

  • 2 garlic cloves, minced

  • Kosher salt

  • Freshly ground black pepper

  • Juice from ½ lemon

  • Porkitos

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#paleo #primal #gluten-free #recipe #food
Forky Friday: 6/28/13

Forky Friday 6/28/13 by Michelle Tam of http://nomnompaleo.com

It’s Friday…but I’m smack-dab in the middle of my week of graveyard shifts. Please don’t rub it in that you’re off for the weekend, ‘kay?

Before I pass out, I want to share with you this week’s edition of Forky Friday, which features links about weird food sightings, how to eat Paleo on a budget, and cool dishes to beat the summer heat.

Forky Friday 6/28/13 by Michelle Tam of http://nomnompaleo.com

Ready?

You can’t surf the Interwebs without stumbling across some seriously wacked-out stuff, but I found some exceptional doozies this week. For example:

Forky Friday 6/28/13 by Michelle Tam of http://nomnompaleo.com

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#Forky Friday
Giveaway Time! Hamilton Beach Slow Cookers Up For Grabs!

Giveaway Time! Hamilton Beach Slow Cookers Up For Grabs! by Michelle Tam http://nomnompaleo.com

Hello, friends! It’s been a while since I last hosted a giveaway. How do I know? Recently, a bunch of people have been entering my old giveaways…from 2012.

That tells me three things:

  1. I’ve got some new readers!
  2. The new folks love giveaways as much as my loyal Nomsters.
  3. Reading comprehension tends to go out the window when free stuff is involved.

Anyway, I got the hint, and have been hard at work lining up some fantabulous giveaways. Really—you won’t be disappointed.

Up for grabs this week: my favorite slow cooker!

Giveaway Time! Hamilton Beach Slow Cookers Up For Grabs! by Michelle Tam http://nomnompaleo.com

I gave one away last year, but this model—the Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker—is even better. Plus, it includes a super-groovy 2-cup warmer/thermos thingy.

And that’s not all: thanks to the generous folks at Hamilton Beach, THREE lucky winners will each receive this butt-kicking prize!

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#giveaway #Hamilton Beach #slow cooker
Falling Hard For Chard

Falling Hard For Chard by Michelle Tam http://nomnompaleo.com

I’ve belatedly become smitten with Instagram. Though I’ve had an account forever, I’ve only recently started using it with any frequency. Instagram frees me from the pressure of having to compose the perfect shot. These days, if I feel like taking a quick photo of breakfast or my CSA basket, I just casually snap away with my iPhone. There’s no overthinking or postproduction magic—what you see is what you get. (Unless, of course, the pic’s terrible. Then, I just throw on one of Instagram’s groovy filters.)

Plus: video!

If you’ve been following me on Instagram or Twitter, you might have seen my recent pic of rainbow chard. I bought bushels of the stuff from multiple vendors at the farmer’s market on Sunday ‘cause each stand I visited seemed to offer lovelier chard than the last. 

But while Instagram was perfect for a quick snapshot, I knew we couldn’t cook up these beauties without first giving them their due with a proper camera.

Falling Hard For Chard by Michelle Tam http://nomnompaleo.com

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#paleo #primal #chard #gluten-free #instagram
Whole30® Sriracha

I’ve gotten tons of positive feedback about the Paleo Sriracha recipe I posted back in December (thank you!), and I love hearing that many of you have whipped up batches of the stuff to serve with…well, everything. After my recipe was picked up by websites like BuzzFeed and Grist, even non-Paleo eaters have been making their own junk-free versions of the famous Rooster Sauce. Yay!

BUT…what if you’re a sriracha lover who’s doing a Whole30®, and can’t have honey for a month? It’s your lucky day, ‘cause I have a solution:

Whole30® Sriracha by Michelle Tam http://nomnompaleo.com

Just like the original recipe, this’ll take just 20 minutes, and yield 2¼ cups of what Matthew Inman of The Oatmeal calls “a delicious blessing flavored with the incandescent glow of a thousand dying suns.”

Ready for the recipe?

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#whole30 #sriracha #paleo #gluten-free #recipes
Forky Friday: 6/21/13

Forky Friday: 6/21/13 by Michelle Tam http://nomnopaleo.com

Is it Friday already? Hooray!

We submitted our pretty-much-final draft of the cookbook to our publisher late last night, and we’re more than ready to catch up on sleep and laze around with the Double-Os this weekend. 

Forky Friday: 6/21/13 by Michelle Tam http://nomnopaleo.com

Oh, and our 13th (!) wedding anniversary is on Monday, and neither of us made plans to celebrate. Whoops.

But first: Forky Friday! This week’s edition is devoted to pork, berries, exotic spices, and some cool new Kickstarter campaigns.

Let’s dive right in, shall we?

Oh pork, how I love you!

Forky Friday: 6/21/13 by Michelle Tam http://nomnopaleo.com

Forky Friday: 6/21/13 by Michelle Tam http://nomnopaleo.com

(These are photos of Siu Yoke—a.k.a., crispy Chinese-style roast pork belly; the recipe’s in our cookbook.)

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#forky friday #paleo #primal
Paleo Eats: 6/18/13 (Paleo Cooking From Elana's Pantry)

I’m smack-dab in the middle of a three-week hiatus from my zombie drug dealing duties, but that just means I’m only wearing three hats this week: full-time mommy, food blogger, and crazed cookbook author. Our final edits for our forthcoming cookbook are DUE TOMORROW, and it’s all hands on deck.

Paleo Eats: 6/18/13 by Michelle Tam http://nomnompaleo.com

When I’m not corralling the kids, I’m poring over our proofs and cringing every time I find a typo. Henry’s exhausted, too; after the kids are in bed each night, we’ve been cranking away on edits and design. Both of us are staying up waaay too late and and waking up waaay too early.

As a result, my coffee habit has bloomed into a full-blown addiction. Every morning, I’ve been mainlining coffee as I get the boys ready for day camp—and it hasn’t gone unnoticed. I found this sketch in Big-O’s notebook:

Paleo Eats: 6/18/13 by Michelle Tam http://nomnompaleo.com

Busted.

Yesterday, after I packed the kids’ lunches, I made myself a quick breakfast of fried sausage, sauerkraut, and sliced cherry tomatoes. 

Paleo Eats: 6/18/13 by Michelle Tam http://nomnompaleo.com

Our meals this week have mostly consisted of slapdash, uninspired fare because I haven’t had the time or energy to make anything elaborate. But this night would be different: I promised the kids that I’d make up for my negligence by preparing a proper dinner from Elana Amsterdam’s wonderful new cookbook, Paleo Cooking from Elana’s Pantry.

Paleo Eats: 6/18/13 by Michelle Tam http://nomnompaleo.com

For years, I’ve been a huge fan of Elana Amsterdam’s simple, fool-proof, and delicious culinary creations. I love that she healed herself with food, and I draw inspiration from her fierce commitment to her boys. Ever since I received an advance review copy of Elana’s cookbook several weeks ago, it’s been taunting me from the top of the pile of books on my nightstand:

Pick me up! Cook from me! Can’t you see that I’m filled with almost 100 gluten-free, grain-free, and dairy-free recipes? Didn’t you see my Bacon Tart recipe?! 

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#paleo #primal #food #gluten-free
Paleo Sausage Egg “McMuffin”

Paleo Sausage Egg "McMuffin" By Michelle Tam http://nomnompaleo.com

In honor of Father’s Day, I created this recipe for my Pop. He’s a lifelong fan of breakfast sausage and eggs…and, um, English muffins. But who needs bread when the filling’s the best part?

To make this breakfast sandwich resemble those from a certain fast-food joint (you know: the one with the freaky clown mascot), you’ll need some special equipment—namely, stainless steel biscuit cutters—but if you’ve got ’em, this recipe’s a snap. Plus, you can totally eat these sammies with your hands.

Paleo Sausage Egg "McMuffin" By Michelle Tam http://nomnompaleo.com

Here’s what you’ll need to make one “McMuffin”:

  • 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
  • ¼ pound bulk raw pork breakfast sausage
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup water
  • 1 heaping tablespoon guacamole (optional)

Here’s what to do:

Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. (You can also easily make your own bulk breakfast sausage. Here’s Jen Cereghino’s recipe. I also have a Maple Breakfast Sausage recipe in my forthcoming cookbook.)

Paleo Sausage Egg "McMuffin" By Michelle Tam http://nomnompaleo.com

(If you don’t have bulk sausage handy, just cook up some bacon. I just Instagrammed a photo of a Bacon Egg “McMuffin” this morning—and if you’re not already food-stalking me on Instagram, you really should.)

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#recipe #paleo #primal #gluten-free #eggs #sausage
Forky Friday: 6/14/13

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Gadzooks! Father’s Day is THIS SUNDAY! But don’t fret if you’re unprepared—I’ve got you covered. In this edition of Forky Friday, I’ll share links about how to make the perfect steak and the best grills to cook it on. I have plenty of other ideas for gifts, too. Nothing’s too good for the top Pop in your life, right?

Even if dear old dad prefers Krispy Kreme Sloppy Joes to real food, I bet he wouldn’t turn down a home-cooked meal. For breakfast, you should make him a satisfying plate of Paleo-friendly Eggs Benedict (by Spoon & Knife, the self-described “gluten-free meat-atarian” site by my new pal Christine and her husband Mike), or my personal fave: steak and eggs!

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Want some great tips on making the PERFECT steak?

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#forky friday #paleo #primal #gluten-free
Today’s Lunchbox

School’s out for the summer, but the lunchbox-packing continues. To keep the boys’ tummies full while they run around at camp, Henry and I still find ourselves scrambling in the morning to make sure they have plenty of fuel to get them through the middle of the day.

Sometimes, the protein consists of scrambled eggs, frittata slices, or rolled-up deli meat, but today, it’s sausage with marinara sauce.

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We rounded out the Double-O’s lunches with a handful of cherries, strawberries, and carrots. (In case you’re wondering, the stainless steel food containers are by LunchBots, and the creamy stuff is homemade Paleo Ranch Dressing. The recipe’s in my forthcoming cookbook.)

Looking for more ideas about what to pack for lunch? Check out my series of posts about A Week of Paleo School Lunches!

What are you having for lunch today?

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#paleo #lunch #primal #gluten-free #real food
Paleo Eats: 6/10/13

Can I tell you how happy I am to be home? Getting back from Texas in time to tuck the boys into bed made my heart sing, though it’s a bittersweet tune. Every time I give my kids a fierce bear hug, I know I’m on borrowed time; one of these days, they’ll refuse ’cause it’s no longer cool to hug their mom.

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Ai ya! Enough kvetching already. Let’s cut to the chase and take a peek at my meals for the day. I didn’t make anything fancy—just a few dishes I threw together with the odds and ends I scavenged from the fridge. 

Although the school year is officially over, the Double-Os still wake up at 7 a.m. on the dot every morning. We even took the clock out of their room, hoping they’d sleep in a little longer—but to no avail. They’re like machines.

For breakfast, I sautéed sliced mushrooms…

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…and tucked them into omelets, one for each member of the family.

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At five to nine, Henry hustled the boys off to day camp, and I headed over to CrossFit Palo Alto to get my sweat on with the women’s class. After a challenging workout alternating rowing, running, and deadlifting, I came home and scarfed down a half a small sweet potato and a few slices of prosciutto.

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#paleo #primal #gluten-free #food
Slim Palate's Lamb Osso Bucco With Gremolata

I’m still in Austin, but that doesn’t mean I’ve forgotten about you and your cooking needs. Here’s a fantastic recipe you can braise in the oven TODAY for your Sunday supper:

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Doesn’t this dish look fantastic? What’s even more amazing is that my guest blogger, Joshua Weissman, isn’t even old enough to vote yet. In fact, he just finished his finals for junior year last week. Of high school. Boy, do I feel old.

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Joshua Weissman is a 17-year-old food blogger with a passion for cooking, food and health. Joshua always loved food but his love for food led to an eventual weight gain. After years of endless ridicule and physical harassment, he decided to change his life and lost over 100 pounds through healthy eating and exercise. On his blog, Slim Palate, he documents his latest culinary creations with fun stories and gorgeous photography.  To keep abreast of his kitchen shenanigans, follow him on Twitter, Facebook, and Pinterest. Take it away, Josh!

Before I start rambling, I have to take a moment to thank Michelle for having me guest post. Of the many food bloggers that I adore, she has a special place in my heart because we share a similarity in cooking styles and tastes. At my house, we joke around and call Michelle one of my “second mothers” along with Stacy from Paleo Parents. Now look what I’ve done; I’ve begun rambling and I haven’t even gotten to the post.

The dish I’m writing about is Lamb Osso Bucco With Gremolata.

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I’m in love with braising because the technique’s practically foolproof and almost always yields perfectly voluptuous, tender and flavorful meals. When braising meat, you can opt for tougher cuts because the low and slow cooking melts the tough connective tissue. 

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#lamb #recipe #paleo #primal
Forky Friday: 6/7/13

Forky Friday 5/10/13 by Michelle Tam of http://nomnompaleo.com

This week, we’re back in Austin—this time, for BlogHer Food 2013. At last year’s event in Seattle, I attended all by my lonesome (remember?) while the boys hit the town, but this year, I dragged my hubby along ‘cause I’m speaking today on the Mobile Development for Food Blogs panel.

Right now, I just finished watching the always-awesome Hank Shaw of Hunter Angler Gardener Cook teach a group of us about knife skills (did you know that the money zone of your chef’s knife is the back 2 to 3 inches?) while impersonating Napoleon Dynamite.

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I could certainly use some better knife skillz.

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So anyway, life’s been pretty hectic lately, especially with parenting, cookbook editing, and tons of travel. Oh, and don’t forget the zombie drug dealing, too. But that doesn’t mean I don’t have time to put together a Forky Friday for my loyal readers. See how much I love you?

On tap this week: a bunch of articles on fake food, sustainable farming, and as always, tasty recipes. 

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#Forky Friday
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#kickstarter #poultry
L’Atelier de Joël Robuchon (Las Vegas, NV)

My co-pharmacist (a.k.a. Work Husband) is on vacation in Spain, so I had to deal drugs all by my lonesome last night after 2 am. I’m exhausted and hungry and sleepy, so rather than blathering on and on, I’m just going to post a bunch of photographs from our meal at L’Atelier de Joël Robuchon when we were in Las Vegas last week for the 2013 Saveur Best Food Blog Awards. Geez. Was that really less than a week ago?

LAtelier de Joël Robuchon (Las Vegas, NV) by Michelle Tam http://nomnompaleo.com

I’m going to let the pictures speak for themselves (mostly because I desperately need to pass out), but I’ll say two quick things about the experience:

Not surprisingly, the food and service were exceptional. This shouldn’t be a surprise; Chef Robuchon was named Chef of the Century by Gault Millau for good reason. Even though the kitchen is run by his Vegas team in his absence (I’m assuming the chef doesn’t spend much time out in the desert), the restaurant here (located in the MGM Grand) must make him proud.

It was a surprise, however, to see that the restaurant is situated right off the casino floor. The floor-to-ceiling windows at the front of the restaurant reveal row after row of flashing slot machines, and the wafting odor of cigarette smoke seeps into the restaurant unless the host is diligent about sliding the glass door shut. As a diner, if you happen to sit facing the back of the restaurant, your view is of a sleek, dark, high-end eatery punctuated with vibrant bursts of color. If, on the other hand, you’re seated near the front of the restaurant and facing the gaming floor, your view is of people losing their money at slot machines and shuffling past the restaurant in search of the restrooms.

We ordered the Seasonal Discovery Menu, nine small tastes of L’Atelier’s signature dishes. You’ll see 10 dishes below, but that’s because you have a choice of quail or steak and we got one of each. Almost everything was gluten-free, except for the desserts and the soy sauce in the quail dish. It was definitely a splurge meal and we savored every bite.

Okay, I’ve written enough. Here are the pics:

LAtelier de Joël Robuchon (Las Vegas, NV) by Michelle Tam http://nomnompaleo.com

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#dining out #eating out #Joel Robuchon #fine dining
Surprise!

I’ve already kept this secret for longer than I thought possible, so I’m just going to blurt it out: we wrote a cookbook.

Nom Nom Paleo by Michelle Tam & Henry Fong http://book.nomnompaleo.com

I’m not talking about our iPad® cooking app, but a hardcover, 8- by 10-inch, 288-page full-color book stuffed with over 100 recipes and more than 900(!) photos and cartoons. Nom Nom Paleo: Food for Humans will be published by Andrews McMeel and available on December 17—just in time for the holidays! 

Surprise! by Michelle Tam http://nomnompaleo.com

I guess it’s no secret that I’m obsessed with cookbooks. Growing up, I dreamed of writing one, though I always dismissed the notion as insanely presumptuous even after this blog’s readership began to take off.

Then, two years ago, I suddenly started receiving inquiries from book publishers. Their unsolicited offers were incredibly tempting, but after much hand-wringing, I turned each of them down. At the time, Henry and I were up to our eyeballs in app development—not to mention our day jobs and parenting duties. If we threw a cookbook on top of our mounting pile of responsibilities, we’d drown. 

Surprise! by Michelle Tam http://nomnompaleo.com

It wasn’t until after the Nom Nom Paleo app was released (and more than a few pep talks from Henry and some of our good friends) that I started to come around to the idea of penning a cookbook. If we were to pour our hearts and souls into this project, however, we had to do it right. Henry and I promised ourselves that we would throw everything we had into this book: there would be no compromise on content, design, or quality.

Surprise! by Michelle Tam http://nomnompaleo.com

So last year, my co-conspirator and I quietly began working in earnest on the book. When we weren’t working, parenting, blogging, or sleeping, we were developing, shooting, and writing recipes.

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Every chance I got, I experimented with flavor profiles and tested recipes; meanwhile, Henry worked doggedly on the book layout and design—usually after a long day at the office. He also started plotting and drawing the dozens of cartoon illustrations featured in the cookbook. 

Surprise! by Michelle Tam http://nomnompaleo.com

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#cookbook #paleo #primal #Nom Nom Paleo Cookbook

May 2013

17 posts

Vegas, Baby! (The Saveur Best Food Blog Awards)

Hello from Sin City!

Rather than posting in my usual Forky Friday format, I’m going to share with you a bunch of links to awesomeness inspired by our trip to Las Vegas for the 4th Annual Saveur Best Food Blog Awards.

Vegas, Baby! By Michelle Tam http://nomnompaleo.com

We won last year in the Best Special Diets category, but due to my zombie drug dealing responsibilities, I couldn’t make it out to NYC for the celebration, which was held at the magazine’s test kitchen. So when I heard that current and past winners and finalists were invited to this year’s bash at the Bellagio, I immediately booked our flights. (We did our best to convince our pal Russ, a finalist in this year’s awards, to join us, but alas, The Domestic Man couldn’t make it out to the desert.)

After our arrival on Wednesday night, we treated ourselves to dinner at L’Atelier de Joël Robuchon. We were in a celebratory mood, but then again, any meal at restaurant without the kids feels like a special indulgence. Adult conversation? Sign me up.

Vegas, Baby! By Michelle Tam http://nomnompaleo.com

We ordered the chef’s seasonal tasting menu. To our happy surprise, we discovered that it was virtually gluten-free…that is, until dessert. I’ll write a detailed post about my meal later, but for now, I’ll share with you one of my favorite dishes of the night: l’asperge blanche

Vegas, Baby! By Michelle Tam http://nomnompaleo.com

…white asparagus topped with prosciutto di Parma (shaved right off the leg on the counter) and served with a creamy butter sauce. Henry had to stop me from licking the plate clean. Next time, I’m packing a miniature spatula—a tip I learned after dining with Melicious and Dave at Barley Swine.

The next morning, the official festivities began. We headed down to breakfast at the Bellagio Pool Cafe with the whole gang from the Saveur Best Food Blog Awards.

Vegas, Baby! By Michelle Tam http://nomnompaleo.com

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#forky friday #Saveur Best Food Blog Awards #Las Vegas #Bellagio #Saveur
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#toy food
Tonnato Sauce

Tonnato Sauce by Michelle Tam http://nomnompaleo.com

Okay: what do you think of tonnato, a creamy, tangy sauce made with anchovies, capers, and canned tuna? For those of you smiling—high five! And if your nose is wrinkled in disgust, hear me out. I was once in your shoes, but this umami-packed sauce is truly a cinch to make from pantry staples and tastes good on EVERYTHING.

Tonnato Sauce by Michelle Tam http://nomnompaleo.com

This classic Italian sauce is typically paired with chilled poached veal (vitello tonnato) and served as a picnic dish. Sadly, I almost never have poached veal lying around the house, so after I blitz a fresh batch of tonnato, I pour it on crudités, hard-boiled eggs, sliced heirloom tomatoes, poached or sous vide chicken, or steamed vegetables. Or all of the above.

Tonnato Sauce by Michelle Tam http://nomnompaleo.com

It’s seriously good stuff.

Here’s what to gather to make 2 cups of sauce:

  • 1 (7-ounce) can tuna packed in olive oil, drained
  • 5 anchovies packed in olive oil, drained
  • 2 tablespoons capers, drained
  • 3 tablespoons lemon juice
  • ½ cup extra virgin olive oil
  • ½ cup Paleo Mayonnaise
  • Kosher salt
  • Freshly ground black pepper

Directions:

Dump all the ingredients in a blender and blitz until smooth and creamy. Done.

The sauce can be kept in a tightly sealed container in the fridge for a couple of days.

If you need more instruction and pictures before you’re willing to try this, read on, my skeptical friend.

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#tonnato sauce #recipe #paleo #primal #gluten-free #food
Forky Friday: 5/24/13

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Yes! It’s the Friday before a three-day holiday weekend, and most of you probably have grand grilling plans, right? You’re in luck — this week’s Forky Friday is filled with links to tasty recipes for all your barbecue party needs.

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But don’t worry: if you’d rather stay indoors and eat a bunch of worms, I got your back, too. 

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Let’s jump right in!

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#forky friday #food #paleo #primal #gluten-free #arrested development
Paleo Eats: 5/21/13

Late Sunday night, the Nombomb clan returned home from a quickie trip to Disney World in Orlando.

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Although we all had a blast — the boys flitted from park to park while I soaked up lots of great information and advice from the inspiring folks in attendance at Food Blog Forum — we were ready to crash in our own beds again.

Or on the floor near the baggage return carousel at the airport, snuggled up against a much-loved, well-traveled stuffed cat.

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This morning, everyone was finally ready to get back up and at ‘em. After I made the kiddos breakfast (seared sausages, sliced apple, and pastured raw milk)…

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…I assembled a quick frittata with spinach and seasoned ground beef for Big-O’s school lunch.

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I finished cooking the frittata in the toaster oven, divided it up, and stuck a slice in Big-O’s lunchbox and one in my piehole.

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#paleo #primal #food #gluten-free
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Thai Curry Chicken

Thai Curry Chicken by Michelle Tam http://nomnompaleo.com

I’ve got a recipe that’s quicker, healthier, and tastier than ordering takeout from your neighborhood Thai joint.  Just grab some chicken (or whatever quick-cooking protein on hand) add some frozen and leftover vegetables, and stir in some curry paste and coconut milk. After a few minutes on the stove, you’ll have a fragrant, flavorful curry. Instead of tipping the delivery guy, you can give yourself a pat on the back instead.

My PSA of the day: Make sure your pantry is stocked with a few Thai curry pastes. My favorite brands are Aroy-D and Mae Ploy and I like yellow, red, and green. You can buy these pastes at most Asian markets, but choose the ones that only contain herbs and spices. Read your labels, folks.

Thai Curry Chicken by Michelle Tam http://nomnompaleo.com

Ingredients (Serves 4 people):

  • 1 pound boneless, skinless chicken thighs
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • 1 tablespoon coconut oil or fat of choice
  • 1 small onion, chopped medium
  • 1-2 tablespoons Thai curry paste (whichever color you prefer)
  • 1 cup full-fat coconut milk
  • 10 ounces frozen vegetables
  • 2 cups leftover roasted kabocha squash
  • 2 tablespoons apple juice (optional)
  • ¼ cup fresh basil leaves, thinly sliced

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#recipe #paleo #primal #gluten-free #chicken #Thai #curry
Forky Friday: 5/17/13

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Welcome to another edition of Forky Friday!

For a change of scenery, this post is being produced in the dark confines of our hotel room in Orlando, Florida. With amber goggles shielding our bleary eyes, Henry and I are silently tapping away on our laptops while the Double-Os sleep in the neighboring bed. Every time I hear one of them stirring, I (quietly) slam my laptop shut and hold my breath. Who said being a blogger wasn’t glamorous?

I’m here at Disney World to attend the Food Blog Forum all day Saturday, but I hope to squeeze in some family time at the parks during my non-conference moments. These past few weeks have been a nonstop flurry of activity, so I’m looking forward to decompressing with my boys — and there’s nothing more relaxing than being flung around like a rag doll on a bunch of thrill rides. Whee!

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Enough about me — let’s get to the links. The gems I’ve curated this week include a restaurant’s “wild” menu that has some people seeing red, a spot-on rant by one of my favorite food writers, some cool giveaways, a bunch of tempting recipes, and a video that’ll inspire you to book a gastrotour of Spain.

Let’s dig in!

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#Forky Friday #Paleo #Primal #Michael Ruhlman #Hank Shaw
Julia Child Inspires Me To Keep On Cooking

The other day, I asked you guys what motivates you to keep cooking. Personally, whenever I’ve got the kitchen doldrums, I watch the video below. It makes me want to keep cooking, cooking, keep on cooking

Now that we’re all properly inspired, go roast a chicken

Julia Child's Classic Roast Chicken by Michelle Tam http://nomnompaleo.com

…or fry up a Thai Rolled Omelet.

Julia Child's Rolled Omelet - Thai Style By Michelle Tam http://nomnompaleo.com

Bon appétit!

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#Julia Child
Paleo Eats: 5/13/13

I’m a bit obsessive about testing and re-testing my recipes, so before heading out the door this morning, I tried out my recipe for Uova in Purgatorio one more time to see if my latest tweaks pass muster.

Uova in Purgatorio by Michelle Tam http://nomnompaleo.com

Uova in Purgatorio by Michelle Tam http://nomnompaleo.com

Success!

Uova in Purgatorio by Michelle Tam http://nomnompaleo.com

I have a feeling we’re going to be eating these little egg pots for days

Uova in Purgatorio by Michelle Tam http://nomnompaleo.com

After fueling up, I hopped in my car with Cheryl Sternman Rule to meet up with Irvin Lin in San Francisco so we could chat over coffee about blogging and social media.

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#paleo #primal #gluten-free #paleo eats
Happy Mother's Day, Mommy!

Happy Mother's Day, Mommy! By Michelle Tam of http://nomnompaleo.com

(Yes, I’m almost 40 and I still call her Mommy. Sue me.)

This blog would not exist if it weren’t for my mother, and not just because she gave birth to me. It’s because she was the one who raised me to be an obsessive food nerd.

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#mother's day
Forky Friday: 5/10/13

Forky Friday 5/10/13 by Michelle Tam of http://nomnompaleo.com

Hooray! It’s the Friday before Mother’s Day! That means I’m just two days away from being pampered by my husband and kids. Am I right?

Forky Friday 5/10/13 by Michelle Tam of http://nomnompaleo.com

*crickets*

Fine.

Let’s get back to my weekly roundup of cool links from the wild, wild web. This edition of Forky Friday is packed with lots of fun nuggets: a news segment featuring the Paleo Parents, a great salt primer, and a slew of tempting springtime recipes to whip up this weekend. You know — for your long suffering mother. *Ahem.*

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#forky friday #links #carrots #strawberries
Dining Out: Bluestem (Kansas City, Missouri)

Two weekends ago, Henry and I took a last-minute, 42-hour trip to Kansas City on clandestine Nom Nom Paleo business. (Don’t worry, all will be revealed in due course.) The few meals we had in KC were already planned, with the exception of Sunday brunch. I’m a firm believer that no meal should ever be wasted, especially in a new-to-me city.

Although we’d hoped to try the legendary barbecue at Oklahoma Joe’s, it’s not open on Sundays, so I polled my pals on Facebook and tweeted my favorite Kansas City homie for recs on the best brunch in town. After scrolling through the different options and checking out Zagat scores, Yelp reviews, and restaurant websites, I chose Bluestem.

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Bluestem is located in the historic Westport neighborhood, where the streets are dotted with bustling restaurants and funky boutiques. Chef Colby Garrelts has been nominated seven times for the Best Chef of the Midwest by the James Beard Foundation, and this year he won the coveted prize. (In your face, Susan Lucci!) His food has been described as “progressive American cuisine with seasonal selections and a bounty of local farmers and producers to showcase the best of Kansas City and the Midwest.”

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Admittedly, I’m a bicoastal food snob who was wary about Midwestern cuisine (outside of Chicago). Bluestem might be good for Missouri, but it can’t be better than what I’ve eaten in San Fracisco or New York, right?

Wrong! Our meal at Bluestem may have been one of my favorite brunches of all time.

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#dining out #eating out #paleo #primal #gluten-free #Kansas City
Swiss Paleo's Bugs Bunny Hasenpfeffer Stew

Why lookee here: Lisa Broccoli of Swiss Paleo is back with another guest post from the Swiss Alps!

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Last time Lisa paid a visit to my blog, she taught us how to make fresh Italian & chorizo sausage links. In today’s post, she gives us step-by-step instructions for a traditional German rabbit stew. (For those of you unable or unwilling to find rabbit legs, chicken legs are a good substitute.) Bonus: The recipe has metric units for my international readers. Yes! 

You must check out Lisa’s awesome blog, Swiss Paleo, which features tantalizing Paleo recipes, lifestyle/fitness articles and write-ups of her travels (and, of course, what she ate when she got there). Follow her on FacebookPinterest, and Twitter!

Take it away, Lisa!

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I bought some wild rabbit legs the other day when I went to the farmer’s market. I have never actually eaten or cooked a rabbit before, but I was eager to try out something different. Besides, I was going to have to come up with something for this guest post that Michelle hasn’t already made. Do you know how hard that is? She has a recipe for just about everything! I had seen a recipe for rabbit stew on a BBC cooking channel and decided that I would try to make something like that. Or maybe what I would end up with would be more like Yosemite Sam’s attempt at Hasenpfeffer Stew (which is actually something that you’ll find on the menu here in Switzerland).

Here you go…a recipe and a cartoon! 

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#guest post #rabbit #primal #gluten-free
Paleo Eats: 5/4/13

After recovering from a whirlwind trip to Kansas City, I’m finally back to my regular zombie drug dealer routine at the hospital. I’ll post about my trip to the heartland soon, but first I’ll show you what I stuck in my craw on Saturday.

These days, my packed nosh for work is almost always a box of leftovers from previous dinners during the week. I eat “lunch” about two-thirds of the way through my shift (around 4 a.m.), and then I make myself “dinner” when I get home in the morning. My last bite of the day almost always involves a couple of eggs because brinner just feels right if the sun’s shining.

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Yesterday was no different. As soon as I came home, I donned my amber goggles and whisked a couple of eggs to make myself an omelet.

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For the filling, I added sliced Italian sausage…

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…sautéed mushrooms…

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…and leftover greens.

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#paleo #primal #gluten-free
Forky Friday: 5/3/13

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Hello, pen pals! I hope you’re enjoying some sunshine in your neck of the woods! If you live in Minnesota, Wisonsin, or Iowa, I’m sorry to hear about the freak snowstorm on Wednesday. Brrrr!

But even if you’re buried under a foot of snow, this edition of Forky Friday will inspire you to search out some vibrant spring veggies. I’ve got links to great recipes and videos that’ll make you want to tackle artichokes, morels, asparagus (again!), and arugula. I’ve got a coupon code for a free 3-month subscription to Paleo Living Magazine for the iPad, and much more! 

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Who’s ready to explore the interwebs with me?

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#Forky Friday #artichokes
Giveaway Time! Win PRIMALFAT™ from Pure Indian Foods!

Last week, I promised you a giveaway in celebration of the Nom Nom Paleo iPad® app's 1st birthday in the App Store.

Ta-dah!

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I endorse only items that I truly love and purchase with my hard-earned money and PRIMALFAT™ Coconut Ghee fits the bill. I know that you can make your own ghee and mix it 50:50 with melted coconut oil, but I just don’t have the time to do so. More importantly, I don’t have ready access to organic butter churned from the milk of ethically-raised pastured cows — which ensures that the ghee is high in fat-soluble vitamins and contains naturally occurring Conjugated Linoleic Acid (CLA). 

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#giveaway #paleo #primal #Pure Indian Foods #Ghee #PRIMALFAT #coconut ghee

April 2013

18 posts

Virginia Is For Hunter-Gatherers' Spicy Tomato Basil Sauce

I’m excited to welcome Brent and Heather as guest bloggers! 

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Brent and Heather are the adorable and talented couple behind Virginia is for hunter-gatherers, a paleo blog dedicated to health and wellness through home-cooked meals. I first discovered their blog last year when I peeked in on a burger party they threw with Russ Crandall. Now, that’s my kind of party.

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After losing over 70 pounds collectively, Brent and Heather spend their free time cooking and blogging their real-food passion for the world.  People: Do yourselves a favor and sign up for weekly new recipes at vahuntergatherers.com or join them on FacebookTwitter, and Instagram.

Ever since that fateful day last November when I drooled over their inventive burger combinations, I’ve been hooked on their clean, unfussy styling and photography. Plus, their recipes are always simple and delicious. I’d be a dummy if I didn’t ask them to help me with a blog post and, thankfully, they agreed to write one. Without further ado, here’s Brent and Heather’s Spicy Tomato Basil Sauce!

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Once upon a time, when Heather and I first started our own documented cooking adventures, we were pretty lost.  Still in the initial sticker shock/grief period of, “But what can I eat?,” we spent a lot of time scanning the internet looking for “paleo-friendly” recipes and meal ideas.  Michelle’s blog was one of the first I came across, as I was a pretty intense tumblr addict.  Once I moved to Virginia and was juggling two jobs, tumblr went away, but Nom Nom stayed.  I later found out the connection between fitbomb and nomnompaleo, and I was excited to see a pair that really thought about fitness and health when it comes to movement and diet.  Plus, there’s the added benefit of following the family adventures since I’m not quite ready to enlist my own little army of helpers.

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#recipe #paleo #primal #gluten-free #guest post #tomato sauce
Paleo Eats: 4/27/13

Hey, look! A new Paleo Eats! Remember when I used to post every single day about what I ate? Things have been more than a little crazy over here (and you’ll find out why soon enough!), so photographing and editing daily posts about my meals has taken a backseat to family time. But yesterday, I whipped out the trusty camera again to capture a few food-related Kodak moments.

We were already behind schedule by the time we woke up. Henry was dashing off with power tools to Lil-O’s co-op preschool for a mandatory maintenance day, while I stayed home to help Big-O with his science project. So for a quick, hearty breakfast, I made everyone fried eggs over leftover Pressure-Cooked Kale & Carrots.

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While Lil-O busied himself with his Lego collection, Big-O and I turned our focus to his second-grade science project: Making a poster to show how he made yogurt. (Yeah, I know it’s not Paleo, but for you dairy-abstainers, you should definitely check out this recipe for this Simple Coconut Milk Yogurt.) 

Want to see how we transformed a liquid into a solid with the magic of bacteria?

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#paleo eats #yogurt #paleo #primal #lamb #gluten-free
Forky Friday: 4/26/13

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Spring has sprung in my neck of the woods, and the stands at the farmers’ markets are brimming with crisp tender greens and baskets of bright red, juicy strawberries. After a chilly winter cooped up indoors, I’m ready to cook up a bunch of vegetables and fire up the grill. In this week’s edition of Forky Friday, I’ve got links to inspiring cooking videos and recipes that will help you get your groove on in the kitchen!

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#Forky Friday #asparagus #The Food Lab #Chris Kresser