January 2014

9 posts

Forky Friday: 2014 Paleo Super Bowl Party Edition

Forky Friday: 2014 Paleo Super Bowl Party Edition by Michelle Tam http://nomnompaleo.com

Before launching into this week’s links—which are all about Super Bowl party planning tips!—I want to take a second to wish everyone a Happy Lunar New Year. (And if you have no clue what I’m talking about, I’m sorry; I’m guessing you missed out on a lot of red envelopes growing up!)

Now—who’s ready for some football?

Forky Friday: 2014 Paleo Super Bowl Party Edition by Michelle Tam http://nomnompaleo.com

Not me, that’s for sure.

Don’t get me wrong: I LOVE the Super Bowl. I just happen to like the stuff that happens in-between the action on the field, namely the commercials and halftime show. Each year, I giddily anticipate the potentially-scandalous, FCC-angering, lip-synched halftime show, and I’m already excited about critiquing the bazillion-dollar commercials for processed food and insurance. I wonder if any of this year’s commercials will top my all-time favorite

I‘ve hosted tons of Super Bowl parties in my time, but while others in the house are on the edge of their seats for every play, I’m usually clueless as to which two teams are actually vying for the Lombardi Trophy. This year’s different, though; I actually know that the Seahawks are playing the Broncos because my book signings in Seattle coincided with the NFC championship game between the ’Hawks and my hometown Niners. I even know who Richard Sherman is. Kind of.

Forky Friday: 2014 Paleo Super Bowl Party Edition by Michelle Tam http://nomnompaleo.com

Confession: I might’ve told folks in Seattle that if they came to my Book Larder signing, their home team would win.

I’m pretty sure my father-in-law will never forgive me.

(By the way, if you missed my January tour, there a bunch of signed copies available on-line and in-store at Book Larder. Go grab ’em!)

Forky Friday: 2014 Paleo Super Bowl Party Edition by Michelle Tam http://nomnompaleo.com

Anyway, enough jawing about football. Let’s talk instead about hosting a Super Bowl party!

Don’t freak out if you’re not feeling prepared. If you’re a calm and gracious host, your party will go swimmingly. The best way to ensure an even keel—besides downing pharmaceuticals or adult beverages—is to prep almost all of your food ahead of time. Right before your pals arrive, lay out a buffet of finger foods and a do-it-yourself taco bar, and you’ll be all set. People like to get up and yell at the TV, so foods that you can gobble up in a flash are the way to go if you don’t want a big mess on your floor. I don’t know about you, but if I need to mop up after sloppy guests, I tend to hulk out. (I will not tolerate missing any wardrobe malfunctions, people.)

Wanna see what you can put together for your buffet bites/taco bar bonanza?

Super Bowl Party Two-Bite Delights :

Dolled-Up Hard Boiled Eggs!

Deviled eggs are almost always a crowd-pleaser. Our new cookbook has a dead-simple, deceptively elegant variation called Lazy Devils. You start with a batch of perfect hard-boiled eggs

Forky Friday: 2014 Paleo Super Bowl Party Edition by Michelle Tam http://nomnompaleo.com

…and cut ’em in half…

Forky Friday: 2014 Paleo Super Bowl Party Edition by Michelle Tam http://nomnompaleo.com

…slather on flavored mayo, and add on your favorite toppings. You can’t go wrong.

Forky Friday: 2014 Paleo Super Bowl Party Edition by Michelle Tam http://nomnompaleo.com

( Oh, and I won’t tell anyone if you start with pre-boiled, pre-peeled eggs from Trader Joe’s.)

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#nom nom paleo #Super Bowl party #Super Bowl party recipes #Paleo #Paleo recipes #Paleo Super Bowl recipes
8 Things You Didn't Know About Russ Crandall's The Ancestral Table

I’m ridiculously excited that my week of nightshifts is over because that means I finally have time to geek out on my pal Russ Crandall’s new cookbook, The Ancestral Table. A review copy of his beautiful book landed on my doorstep in the middle of my workweek, and I’ve been counting down the days ’til I can spend an entire day cooking all the dishes I’ve flagged in this book. (My Japanese-food-loving spawn have already demanded that I make Russ’s Teriyaki Chicken, Japanese Beef Curry, and Yakitori—preferably all at once.)

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I already know I’m going to have a blast cooking through this book. Russ is one of my favorite food bloggers ’cause he focuses on perfectly re-creating classic gourmet dishes with traditional, real-food ingredients—and highlights each recipe with sharp, uncluttered photographs to boot. It’s no wonder that his blog, The Domestic Man, was a finalist for Saveur’s Best Special Diets Food Blog Award last year.

If you’re a fan of Russ’s blog, too, you’ll adore his book. Not only does The Ancestral Table feature spot-on international recipes, enlightening food facts, and beautiful photos — it also explains why Russ incorporates rice, potatoes, and dairy in many of his recipes. A good number of us who eat Paleo have added some or all of these formerly-verboten ingredients back into our diet; personally, I’ve found that I feel fine (even better!) consuming “safe starches” in moderate amounts. The bottom line, after all, is that our food should be nourishing and delicious without making us feel like crap afterwards.

A few days ago, I asked Russ if he would reveal some deep-dark secrets about his new cookbook on my blog—and he was kind enough to oblige. Take it away, Russ! (And go pre-order his cookbook!)

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1. Bacon only appears 4 times in the book. The Paleo movement is often associated with bacon, and for good reason; after a cursory data pull (using the Paleo cookbooks I have here at the house), bacon shows up in an average of 13% of all recipes in Paleo cookbooks. In my book, bacon shows up in 3% of the recipes. That’s not a dig against bacon or the presence of bacon in other cookbooks. It’s more of a way to highlight the diversity you’ll find in The Ancestral Table.

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#The Domestic Man #Paleo #Gluten-Free #Perfect Health Diet #The Ancestral Table #Russ Crandall
Forky Friday: 1/24/14

Forky Friday: 1/24/14 by Michelle Tam http://nomnompaleo.com

Ready or not, here I come—with my favorite links of the week!

In The Kitchen

When I first started eating according to a Paleo template, the biggest challenge wasn’t removing ”heart-healthy” whole grains or beans from my diet—it was the prospect of having to cook ALL THE TIME. I didn’t want to spend my entire life in front of the stove—especially when I could be catching up with The Real Housewives on TV.

Forky Friday: 1/24/14 by Michelle Tam http://nomnompaleo.com

But now, having logged thousands of hours in the kitchen, I no longer feel like pulling out my hair in clumps when faced with dinner prep. Of course, it also helps that I’ve continued to learn and employ time- (and sanity-) saving tips and tricks that streamline the cooking process.

Case in point: I love this post in The Kitchn about 18 Daily Habits that Make Life in the Kitchen Better.

Forky Friday: 1/24/14 by Michelle Tam http://nomnompaleo.com

And thanks to this HuffPo article, I’ve eliminated a number of bad kitchen habits, too.

My favorite new shortcut in the kitchen? I’ve been keeping a large stainless steel bowl filled with warm, soapy water in the sink so I can chuck dirty utensils and dishes into it as I cook. Presto! Washing dishes just got a lot easier!

Forky Friday: 1/24/14 by Michelle Tam http://nomnompaleo.com

I just need to keep reminding myself not to toss any knives into the suds. (Because “Surprise! You just lost a finger!” ain’t my idea of a good time.)

Still Whole30in’ On?

For all of you who soldiered through the KILL ALL THE THINGS phase of the Whole30 (like my super-awesome sister Fiona!), welcome to the home stretch!

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Cracklin' Chicken

Cracklin' Chicken by Michelle Tam http://nomnompaleo.com

The past couple of months have been absolutely bananas. Between working my zombie drug dealer shifts at the hospital, zipping through Asia, throwing a book release party, and pin-balling my way around Southern California, Texas, and the Pacific Northwest to meet readers on my book tour, I haven’t spent much time at home with my family, let alone cook for them. So you can imagine my delight when Henry and the Os finally joined me in Portland and Seattle for the last few days of my book tour—and I was even happier to return home on Monday.

After dragging our luggage into our entryway, I headed straight for my kitchen. I was dead tired, but it had been a while since I whipped up a home-cooked meal. I was itching to fire up the stove, despite having next-to-nothing in the fridge. So what’s a lazy (but hungry) mommy to do? Why, fry up a batch of Cracklin’ Chicken (a.k.a. Lil-O’s favorite crispy chicken thighs), of course!

Cracklin' Chicken by Michelle Tam http://nomnompaleo.com

Longtime readers of this blog (and owners of my new cookbook!) know that my younger son is a picky and headstrong little guy who wasn’t exactly keen on this whole Paleo thing. At the age of three, he almost ran away from home when the whole-grain mac & cheese disappeared from our cupboard.

The transition wasn’t smooth, but with persistence and patience, we got our whole family eating the same dishes at mealtimes. Obviously, compromise is a necessity, and I do my best to make dishes we all can agree on. When I ask the kids for suggestions, Lil-O always asks for Cracklin’ Chicken. (That is, when he’s not throwing out made-up names for imaginary dishes like “Big Buddy with a Ham Chuddy” or “Chewy Butt Stew.”)

Cracklin' Chicken by Michelle Tam http://nomnompaleo.com

Cracklin’ Chicken’s one of my favorite dishes, too. These crispy-on-the-outside, tender-and-juicy-on-the-inside boneless chicken thighs are quick and easy to prepare, and taste fantastic with whatever seasoning I have on hand—even if it’s just salt and pepper. And for those of you who care, this recipe’s Whole30- and 21DSD-friendly to boot!

Cracklin' Chicken by Michelle Tam http://nomnompaleo.com

Some key tips for this recipe:

  • Buy bone-in, skin-on thighs—they’re inexpensive. Plus, the bones are easy to remove, and the crispy skin is what makes this dish. I vastly prefer thighs over breasts for this recipe—to me, breasts tend to dry out and end up more bland.
  • Use a pair of sharp kitchen shears to remove the bones. (Reserve the bones in the freezer for your next batch of bone broth!)
  • Dry the chicken thighs well, and season both sides of the thigh with salt, but ONLY the meat side gets additional seasoning and/or pepper. If you put other seasonings on the skin, it’ll run the risk of burning. Then, everyone will be sad. Tears are not tasty.

Ready for my fool-proof method for a crowd-pleasing, kid-approved chicken dinner?

Cracklin' Chicken by Michelle Tam http://nomnompaleo.com

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#Nom Nom Paleo #Paleo recipes #Paleo diet recipes #chicken #recipes #gluten-free #Primal #Whole30 #21 day sugar detox
January Jumpstart: Week Three

January Jumpstart: Week Three by Michelle Tam http://nomnompaleo.com

January Jumpstart: Week Three by Michelle Tam http://nomnompaleo.com

January Jumpstart: Week Three by Michelle Tam http://nomnompaleo.com

January Jumpstart: Week Three by Michelle Tam http://nomnompaleo.com

When naysayers and eye-rollers tell me that Paleo food options are too limited and boring, I often find myself explaining (yet again!) that we don’t just eat boring old ground beef. After all, there’s incredible variety in the types of real, whole, nutrient-dense foods that we can all thrive on.

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...But Cavemen Didn't Use Photo Booths!

In seven days, I’ve hopped from book tour stops in San Francisco to San Diego, and Los Angeles to Houston—and for the next two days, I’m in Dallas. I’ve absolutely loved meeting everyone on the road (more pics of my events will be coming soon!), but I miss Henry and the boys terribly. It’s hard to believe it was just a week ago that a packed house of friends, family, and readers came to celebrate our book release in San Francisco (and stuffed themselves into a photo booth to commemorate the occasion):

(Can’t see the video above? Watch it on YouTube here. Also, our friend George put together a sweet video of the party, too—check it out!)

Is it weird that my tour’s not even half over yet, and I’m already nostalgic?

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#Nom Nom Paleo #paleo #book tour #food4humans #food for humans
January Jumpstart: Week Two

Okay, gang—we’re entering the second week of our January jumpstart. You still with me? Good!

January Jumpstart: Week Two by Michelle Tam http://nomnompaleo.com

Before we dive in, I’ve got a special treat for those of you who’ve embarked on a Whole30 this month: due to popular demand, I’ve created a free downloadable list of all the Whole30-friendly recipes in my cookbook, Nom Nom Paleo: Food for Humans. Click here to get it!

Spoiler alert: Over 100 of the recipes in my book are Whole30-compliant! As the review of our book on the Whole30 site points out:

A few of the sauces and dressings call for honey or some other form of added sugar, but she does her best to give you a Whole30-compliant substitute, like using a pitted date instead of honey in her sriracha. Which means the entire cookbook, right up to Page 249, is almost completely Whole30-friendly.

Haven’t gotten your hands on a copy of my book yet? No worries—here’s another nomtastic batch of recipes to try as you tackle the New Year and punch it in the face!

Easy Paleo Frittata

I love eating leftovers for breakfast, but I know that for many folks, it’s absolutely unthinkable to start the day with something that resembles dinner food. The solution? Throw your leftover meat into a sunny, eggy frittata

January Jumpstart: Week Two by Michelle Tam http://nomnompaleo.com

Garbage Stir Fry with Curried Cabbage

This is a fantastic way to quickly and easily transform that package of ground meat in your fridge into a fragrant and hearty weeknight meal. And don’t be put off by the name—after all, one person’s garbage is another person’s stir-fry, right?

January Jumpstart: Week Two by Michelle Tam http://nomnompaleo.com

Tonnato Sauce

Going Paleo doesn’t mean getting stuck with bland, boring foods. Instead, give your taste buds a big bear hug by making sure you’ve got plenty of delicious sauces and flavor-boosters on hand, like this classic, umami-packed Italian sauce.

January Jumpstart: Week Two by Michelle Tam http://nomnompaleo.com

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Food for Humans Book Tour: Bay Area Launch

Food for Humans Book Tour: Bay Area Launch by Michelle Tam http://nomnompaleo.com

Wondering why I’ve been absent from this little corner of the Internet these past few days? It’s ‘cause this weekend marked the kick-off of my January book tour to promote Nom Nom Paleo: Food for Humans—and I’ve been way too freaked out to be productive.

That’s not to say I haven’t had a blast.

First up was a rollicking gig with my buddies Melissa Joulwan and Diana Rodgers on Thursday night at CrossFit Palo Alto, where we answered questions from a packed house…

Food for Humans Book Tour: Bay Area Launch by Michelle Tam http://nomnompaleo.com

…signed copies of our books, and got an opportunity to crack wise with many of you.

Food for Humans Book Tour: Bay Area Launch by Michelle Tam http://nomnompaleo.com

Then, bright and early yesterday, with the invaluable assistance of Diana and our superstar pal Julie Mayfield, we hand-packed a couple hundred swag bags and headed for the city. With less than two hours before guests were set to arrive at The Box SF, we scurried around the venue to get it ready for our official book launch party.

But to be honest, the space needed almost no sprucing up at all. It’s simple and gorgeous, and our only real additions were a couple of tablecloths and banners, a place for the lovely folks from Books Inc. to sell copies of our cookbook…

Food for Humans Book Tour: Bay Area Launch by Michelle Tam http://nomnompaleo.com

…a special Nom Nom Coffee Bar (courtesy of Four Barrel Coffee and Highwire Coffee)…

Food for Humans Book Tour: Bay Area Launch by Michelle Tam http://nomnompaleo.com

…a kombucha stand (serving up amazingly delicious booch on tap!) by Revive Drinks… 

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…and a photo booth by Photo-matica (sponsored by, well, me and Henry!) that would crank out endless shots of our guests.

Food for Humans Book Tour: Bay Area Launch by Michelle Tam http://nomnompaleo.com

Plus, with a menu of delectable brunch bites by Zenbelly’s Simone Shifnadel… 

Food for Humans Book Tour: Bay Area Launch by Michelle Tam http://nomnompaleo.com

…I knew the food situation was in good hands.

Food for Humans Book Tour: Bay Area Launch by Michelle Tam http://nomnompaleo.com

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#nom nom paleo #food for humans #book release party #paleo cookbooks #cookbook
January Jumpstart: Week One

January Jumpstart: Week One by Michelle Tam http://nomnompaleo.com

Who’s ready for a fresh start to the year?

To inspire you to kick off 2014 with some deliciously healthy eats, over the course of January, I’m going to lay out four weeks’ worth of lip-smacking, nourishing grub. And don’t worry if you’re on the straight-and-narrow this month—I chose recipes of mine that should fit into any Paleo template, whether you’re on a short-term dietary reset like the Whole30 or 21 Day Sugar Detox, or you’ve settled into an everyday real-food approach.

Before we get started, I should point out that this isn’t meant to be a meal plan. In these posts, I won’t be telling you what to eat for breakfast, lunch, and dinner, and you certainly shouldn’t feel compelled to make every single thing listed (though you certainly can, if you feel like it!). Instead, I hope that some or all of these recipes will strike your fancy, and spark ideas about other dishes you can make this month and beyond. My goal is simple: to inspire you to cook and eat Paleo without sacrificing flavor or fun.

So with that out of the way, here are my picks for Week One:

Shrimp-Stuffed Mushrooms

This simple Asian-inspired appetizer is a crowd-pleaser that never disappoints—even when the “crowd” consists of just me and my boys.

January Jumpstart: Week One by Michelle Tam http://nomnompaleo.com

Ghee

As you go through January—heck, as you go through life—you’ll find that you need ghee, and plenty of it. Trust me on this.

January Jumpstart: Week One by Michelle Tam http://nomnompaleo.com

Paleo Mayonnaise

You’ll need mayo, too. And making it with an immersion blender is even easier, so what are you waiting for?

January Jumpstart: Week One by Michelle Tam http://nomnompaleo.com

Sriracha

And since we’re on the topic of flavor-boosters, why not make yourself a batch of homemade sriracha—the kind that isn’t loaded with unpronounceable preservatives? Sriracha is, after all, a delicious blessing flavored with the incandescent glow of a thousand dying suns.

January Jumpstart: Week One by Michelle Tam http://nomnompaleo.com

Doro Wat

Need to warm yourself from the inside-out? This wonderfully spicy Ethiopian chicken stew should do the trick.

January Jumpstart: Week One by Michelle Tam http://nomnompaleo.com

Roasted Chestnuts

On finger-numbing winter evenings, there is nothing better in this world than a bag of freshly-roasted chestnuts. I repeat: nothing.

January Jumpstart: Week One by Michelle Tam http://nomnompaleo.com

 

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December 2013

12 posts

Nom Nom Paleo's Top 15 Posts of 2013

Nom Nom Paleo's Top 15 Posts of 2013 by Michelle Tam http://nomnompaleo.com

As the year draws to a close, let’s step into our time machine and revisit my top posts of 2013. I dug through our site metrics, and learned that of the roughly 200 (non-cookbook-related!) posts I published on Nom Nom Paleo over the past 12 months, these 15 were the most popular, as judged by traffic, notes, comments, and dissemination on social media:

15. Orange Sriracha Chicken (October 27)

I don’t know if it’s the sweet, citrusy notes in the sauce or the spicy sriracha kick—or if readers were just freaked out that the Huy Fong Sriracha plant in southern California was seemingly under constant threat of shutdown—but my recipe for Orange Sriracha Chicken was a fan favorite. (It’s one of mine, too.)

Orange Sriracha Chicken by Michelle Tam http://nomnompaleo.com

14. Forky Friday: Thanksgiving Smorgasbord (November 22)

Every November, we’re faced with a conundrum: How do we prepare a Turkey Day feast for a house full of Paleo eaters? This year, I posted a series of Thanksgiving recipes, ranging from Spatchcocked Turkey and Warm Brussels Sprouts Slaw to Cran-Cherry Sauce and Umami Gravy. And in advance of the big dinner, I posted a rundown of all the recipes—and added a bunch more, too. Wanna see?

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13. Kelly Brozyna’s Chocolate Pie + Raw Graham Cracker Crust (September 30)

I adore Kelly and her family. And when I received an advance review copy of her latest book, The Paleo Chocolate Lover’s Cookbook, I couldn’t wait to get cooking. Everything looked incredible, but Kelly’s Chocolate Pie recipe jumped off the page at me. See what I mean?

Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust by Michelle Tam http://nomnompaleo.com

12. Round-up: Another Week of Paleo Lunches (August 23)

For the second year in a row, I partnered with Jackie Linder of Lunchbots—the best and most stylish stainless steel lunch containers in the known universe!—to present a week’s worth of Paleo-friendly packed lunch ideas. We had a great time putting these lunches together, and happily, it looks like you guys enjoyed reading about them, too!

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#New Year #Nom Nom Paleo #Paleo #gluten-free #recipes #Paleo recipes #Paleo diet recipes
Forky Friday: 12/27/13

Forky Friday: 12/27/13 by Michelle Tam http://nomnompaleo.com

Howdy, gang!

It’s been a while since my last Forky Friday, and in that time, our first cookbook, Nom Nom Paleo: Food for Humans, was published! I can’t tell you how gratifying it is to see our labor of love out there in the real world, and to see the reviews that have been posted around the web. We love the comments and photos that so many of you have posted on Instagram, Twitter, and Facebook. Keep ’em coming — we can’t wait to see what you’re cooking up!

Forky Friday: 12/27/13 by Michelle Tam http://nomnompaleo.com

(In the meantime, if you have our book and like it, will you consider posting a review on Amazon or Barnes & Noble? It would be a huge help, and I’d be incredibly grateful!)

In the meantime, let’s get back to our regularly scheduled links from around the web…

Back on Track

As much as I’d like to report that I’m still eating my way through northern Thailand, I’m not. We got home from Asia earlier this week—just in time for me to don my gay apparel (a.k.a. hospital scrubs) and start another week of graveyard shifts on Christmas night. I missed the usual holiday feasting…but it was probably for the best. I’d already enjoyed my fair share of incredible meals (and dietary off-roading) in Chiang Mai, and was glad for the chance to avoid further gastronomic temptations.

Forky Friday: 12/27/13 by Michelle Tam http://nomnompaleo.com

If, like me, you took a nutritional detour over the holiday season, don’t freak out. An occasional indulgence won’t derail you from your journey down the Paleo superhighway.

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Nom Nom Chocolate Truffles

Every Christmas, I get my truffles on. This is the same recipe (and post) that I’ve whipped out every holiday season—for good reason.

If you’re panicking because you need a last-minute, homemade gift to bring to a holiday party, make some of these chocolatey balls. These deliciously dairy-free treats will make you the superstar of the soirée.

Nom Nom Chocolate Truffles by Michelle Tam http://nomnompaleo.com

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#dessert #chocolate #dairy-free #Nom Nom Paleo #Paleo #Primal #Paleo recipes #holiday recipes
Patara Elephant Farm - Chiang Mai, Thailand

Well before our arrival in Chiang Mai, our friend Mark (of CrossFit Chiang Mai and the International Sustainable Development Studies Institute) had asked if we wanted him to arrange for us to visit Patara Elephant Farm. Crazed with our cookbook launch, I hadn’t given it much thought, but I figured the kids would get a kick out of seeing some elephants, so I said sure. Why not?

I had no idea that by the end of the day, our kids would be doing this…

Patara Elephant Farm - Chiang Mai, Thailand by Michelle Tam http://nomnompaleo.com

…and this…

Patara Elephant Farm - Chiang Mai, Thailand by Michelle Tam http://nomnompaleo.com

…and demanding to know whether we have enough room in our backyard for a pachyderm.

Located about 45 minutes south of Chiang Mai in the mountains surrounding the lush Hang Dong Valley, Patara Elephant Farm’s mission is to rescue and rehabilitate elephants. During the extensive orientation, we learned about the steep decline in the elephant population in Thailand over the past few decades, and Patara’s efforts to protect these magnificent animals. Patara has rescued and adopted a number of elephants, some from horrible (and illegal) working conditions. And unlike some of the other elephant camps around Chiang Mai that cater to tourists to the detriment of the animals, it’s obvious that the staff at Patara care deeply for their elephants. Each elephant at the farm is paired with one human guardian who’s responsible for bonding with and caring for the creature.

Patara Elephant Farm - Chiang Mai, Thailand by Michelle Tam http://nomnompaleo.com

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#travel #Thailand #Chiang Mai #Paleo #Nom Nom Paleo
Our (Cookbook) Birth Announcement!

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Hello from northern Thailand!

I hope you’ve been enjoying our blog posts about our travels in Asia, but before we head out for more adventures in Chiang Mai, I wanted to shoot you a quick note because…drum roll, please…today marks the official release of our cookbook, Nom Nom Paleo: Food for Humans!

(I’m using the word “official” because—much to my surprise—copies of my book have already been magically popping up in bookstores across North America. Woo hoo!)

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

It’s been a long road. Henry and I painstakingly pieced this thing together from scratch—from the writing, photography, and recipe testing to the illustrations, cover design, and layout of each page. We even conscripted some underage labor into helping out.

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Thankfully, we had the help of our wonderful, life-saving partners at Andrews McMeel, and the unflagging encouragement of our family and friends. Together, we crafted a book that we’re incredibly proud to call our own. I can’t tell you how thrilled I am to finally share with you everything that Henry and I poured into the pages of this cookbook.

Our (Cookbook) Birth Announcement! by Michelle Tam http://nomnompaleo.com

Nom Nom Paleo: Food for Humans is packed with stuff—literally. We filled every last page to the very edge of the margins with over 120 recipes and more than 900 step-by-step photographs and cartoon illustrations—not to mention tips, tricks, and even a few off-color jokes. Our aim was to create a fun, engaging cookbook that’s as entertaining as it is useful for you. And now, after years of work, it’s finally here!

This is where you come in…

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#Nom Nom Paleo #Food for Humans #Nom Nom Paleo cookbook #Paleo #gluten-free #cookbooks #publishing #Paleo recipes #food4humans
Farm to Table in Mae Tha, Thailand

Farm to Table in Mae Tha, Thailand by Michelle Tam http://nomnompaleo.com

I’ve always been a firm believer in gastrotourism. When I travel, food experiences are my priority.

True story:Years ago, when Henry and I were tromping around Tuscany, I canceled a visit to see Michaelangelo’s David at the Galleria dell’Accademia because it got in the way of finding the best bollito misto in Florence.

I don’t spend much on material things (other than kitchen gadgets), but when it comes to culinary fun, all bets are off. The way I see it, I’m paying for an experience; the food may disappear as soon as it slides down my gullet, but the memories remain. And looking back at the most cherished moments in my life, virtually all of them involve meals shared with my favorite people.

Farm to Table in Mae Tha, Thailand by Michelle Tam http://nomnompaleo.com

Farm to Table in Mae Tha, Thailand by Michelle Tam http://nomnompaleo.com

Farm to Table in Mae Tha, Thailand by Michelle Tam http://nomnompaleo.com

That said, memorable meals don’t need to cost a fortune. In my book, all that matters is that the ingredients are sourced with care, prepared with love…and insanely delicious.

Case in point: one of my all-time favorite food experiences took place just a couple of days ago, when the boys and I spent the day at a small organic farm in rural Mae Tha, a hillside community about an hour’s drive from Chiang Mai. Our Saturday was so amazing that I already know I won’t be able to do it justice in this post, but I’ll try my best anyway.

Farm to Table in Mae Tha, Thailand by Michelle Tam http://nomnompaleo.com

Thanks to the fine folks at the International Sustainable Development Studies Institute (ISDSI), we had the unique opportunity to visit Bwosai Gantada’s family farm in Mae Tha. Our family spent the morning trailing behind her as she gave us a tour of her fields of painstakingly hand-planted and -weeded vegetables. Then, we picked and gathered fresh ingredients from her garden, which Bwosai used to prepare a hearty, multi-dish lunch cooked over open flames. We feasted on vegetables, meat, and rice that were all raised and harvested onsite.

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#Paleo #Nom Nom Paleo #Thailand #Chiang Mai #Mae Tha #Thai food #Thai cooking #Travel
Chiang Mai's Friday Morning Market & Khao Soi Islam

A quick photo-heavy recap of our day before I stumble into bed and pass out:

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

We got off to a slow start this morning…

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

…but after downing some coffee…

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

…and a hearty breakfast of hot khai jiao (Thai omelets)…

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

…we were ready to venture out to the Friday morning market.

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

We’re incredible fortunate to have Mark Ritchie—founder of Chiang Mai’s International Sustainable Development Studies Institute and CrossFit Chiang Mai (and the guy who persuaded us to come halfway across the globe to northern Thailand!)—as our guide. 

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Henry and I love picking Mark’s brain. With his deep knowledge of Thai culture and language—and decades of experience living here in Chiang Mai—we have a rare opportunity to get a close look at the city around us, starting with the Friday morning market near the Night Bazaar.

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Located near a prominent mosque, this open-air market is crammed with farmers and vendors offering everything from fresh produce and exotic fruits…

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

…to whole birds and wild honey.

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

(Yes, those are bees still in the honey. It’s that wild.)

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

The bustling, vibrant market was a feast for all the senses. Everywhere we turned, we spotted something new, interesting, and delicious.

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

Chiang Mai's Friday Morning Market and Khao Soi Islam by Michelle Tam http://nomnompaleo.com

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#Nom Nom Paleo #Paleo #travel #Thailand #Chiang Mai #dining out #eating out
A Postcard from Hong Kong

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

I’m procrastinating.

Instead of packing for our flight to northern Thailand (which takes off in a matter of hours!), I’m sitting here in our hotel room in Hong Kong, tapping away on my laptop, answering emails in preparation for the release of our cookbook. (That’s right: our book hits (American) shelves and mailboxes in just a few days—and in fact, it appears that some copies are already making their way into the hands of folks who pre-ordered!)

I can’t decide whether it was a good or bad idea to plant ourselves half a world away during our book release, but I suppose it’s too late to start second-guessing myself now.

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

Besides, I’ve had an incredible time in Hong Kong. We survived the flight from San Francisco without killing each other, though I had stupidly ordered the gluten-free meals on the plane, which turned out to also double as the super-low-fat, high-carb meals ordered by fat-phobic passengers.

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

By the time we arrived, we were starving and passing out—but thankfully, there’s no shortage of great food in this city.

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

The boys have been particularly excited about breakfast, and it’s easy to see why: the morning buffets at Kitchen and Café 103 have been marvelous.

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

A Postcard from Hong Kong by Michelle Tam http://nomnompaleo.com

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#Nom Nom Paleo #paleo #primal #gluten-free #travel #Hong Kong
Roasted Brussels Sprouts and Bacon

I’m eating my way through Hong Kong this week with Henry and the boys—you can follow our adventures on Instagram, Twitter, and Facebook!—but Chinese food isn’t the only fare on my mind. This morning, I found myself dreaming about the bowl of roasted, buttery Brussels sprouts and smoky bacon that we made last week for Thanksgiving.

Roasted Brussels Sprouts and Bacon by Michelle Tam http://nomnompaleo.com

It’s been three years since I first posted this dead-simple recipe, and it’s become one of the most popular on this blog. For a long time, I couldn’t figure out why; after all, Brussels sprouts aren’t exactly everyone’s favorite vegetable. Personally, when I was a kid, I couldn’t stand ’em.

Roasted Brussels Sprouts and Bacon by Michelle Tam http://nomnompaleo.com

It wasn’t until adulthood that I discovered that the mild, nutty bitterness of these bulbous sprouts blends beautifully with smoky pork. It was the warm Brussels sprouts salad with bacon and eggs at the now-long-gone Gordon’s House of Fine Eats in San Francisco that first opened my eyes and ultimately inspired the Cavolini Al Forno recipe in my cookbook (which comes out on December 17, 2013!). But with ingredients like Brussels sprouts and bacon, you don’t have to spend much time in the kitchen to produce a flavorful side dish that punches you in the face with flavor.

And today, I’ve decided to update my old post with the new photos I took on Turkey Day. Ready to revisit this classic recipe with me?

Here’s what to gather to make a side dish that feeds 4-6 people:

  • 1½ pounds Brussels sprouts
  • 2-3 tablespoons melted ghee or fat of choice
  • Kosher salt and pepper
  • 4 bacon slices, diced
  • Aged balsamic vinegar

Here’s what to do:

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#brussels sprouts #recipes #bacon #roasted vegetables #side dish #veggie side
Forky Friday: 12/6/13

Forky Friday 11/15/13 by Michelle Tam http://nomnompaleo.com

Eek! I still haven’t packed for our trip to Asia, so this post will be short and sweet. It’s still worth a read because the links are cool and I’ve got a sweet discount code at the end of this post. After all, you guys really are the best ever, and deserve some end-of-week savings, right?

Mel’s A Big, Bright, Shiny Star

I love this new video by my pal Melissa Joulwan on how to peel a grapefruit the correct way. It’s so soothing and illuminating. I want her to make more videos, don’t you?

Go buy her new cookbook, Well Fed 2, and make Thai Pink Grapefruit Salad pronto. And did you see that she’ll be doing a joint signing with me and Diana Rodgers on January 2nd? It’s almost to capacity, so go RSVP now

Yay for Russ!

I’ll admit it: I’m a celebrity gossip junkie, and am an avid reader of People Magazine. But this week, I have even more reason to be impatient for the mailman to deliver this newest issue ’cause my friend Russ Crandall's featured in it!

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Now I won’t have to hide the Sexiest Man Alive issue under the couch anymore when company comes over!

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#forky friday #paleo #primal #gluten-free #nom nom paleo
Nom Nom Paleo Book Tour!

Nom Nom Paleo Book Tour! by Michelle Tam http://nomnompaleo.com

My upcoming book release party in San Francisco may be sold out, but that’s just one in a series of book tour events I’ll be doing in January. After the New Year, I’ll be meeting, greeting, and eating my way through the Bay Area, Southern California, Houston, Dallas, and the Pacific Northwest!

Yes, I know that’s just a tiny portion of the country, but I plan to visit other spots throughout the year, including Chicago, Austin, New York, Hawaii…and perhaps even venture across the ocean to a Land Down Under (where women glow and men plunder.) 

But in the meantime, there are plenty of spots where you can catch up with me in January. I plan on hosting giveaways at every single event, so click on the links below for more information and to RSVP!

DECEMBER 21: PRESENTATION AT CROSSFIT CHIANG MAI (CHIANG MAI, THAILAND)

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Yes, my tour will kick off in Thailand! It didn’t take much nudging from Mark Ritchie of CrossFit Chiang Mai to convince me to travel half a world away to stuff my face; after all, I’ve always been a gastrotourist at heart.  Besides, it’s not every day that I get a chance to tour the wet markets of Chiang Mai, visit restaurant kitchens, cook with locals, and kick back with our family. I have a feeling my visit to CrossFit Chiang Mai will be one of the highlights of my book tour, so if you find yourself in northern Thailand later this month, come see us! I’ll be doing a presentation and Q&A from 1 p.m. to 3 p.m. on Saturday, December 21. Please RSVP by calling or emailing CrossFit Chiang Mai.

JANUARY 2: JOINT SIGNING AND Q&A WITH DIANA RODGERS & MELISSA JOULWAN AT CROSSFIT PALO ALTO (PALO ALTO, CA)

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Bay Area peeps: Come kick off the New Year with a super-special joint book signing with me, Diana Rodgers (Paleo Lunches and Breakfasts On the Go), and Melissa Joulwan (Well Fed and Well Fed 2) at my favorite hometown gym, CrossFit Palo Alto! Diana and Mel aren’t just bestselling cookbook authors and leaders in the Paleo community—they’re also two of my favorite people. I’m giddy that they’re coming to the Bay Area from across the country for this signing (and for my book release party)!

I always have a blast when the three of us get together, so come join in on the fun! We plan to offer freebies and giveaways, and all of our books will be available for sale and signing, too. Please RSVP by clicking here.

JANUARY 6: SIGNING AND Q&A AT CROSSFIT INVICTUS POINT LOMA (SAN DIEGO, CA)

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The Sea of Green just opened a brand new location! I’m thrilled to be able to sign books at Invictus Point Loma—my only San Diego-area stop in January! Copies of my book will be available for sale at the event by a local bookseller, and I’ll be hosting a special giveaway, too.

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#Nom Nom Paleo #Food4Humans #Paleo #Cookbook #Cookbook Tour #Food4Humans Book Tour
Nom Nom Paleo Cookbook Trailer + A Sweet Giveaway!

I think the best part of going to the movies is catching the previews, so naturally, I love that so many authors are now making short videos to promote their cookbooksAs the New York Times observed, cookbook trailers “are slowly becoming as widespread as trailers in other corners of the publishing world”—only with “charming kitchens and light jazz.”

Sadly, my kitchen’s more messy than charming, and light jazz makes me want to punch somebody. So when it came time for me and Henry to make our own trailer, we focused instead on channeling the cartoony spirit of our cookbook. Hit the “Play” button and check out what we did!

(Trouble seeing the video above? Click here to view it on YouTube.)

I absolutely adore our trailer’s animation and bouncy, ’80s-inspired Nom Nom Paleo theme music. The super-talented Lauren Ratcliff and Mark Bartels did an amazing job bringing Henry’s book illustrations to life, don’t you think?

If you dig this trailer as much as we do, I have a favor to ask: please hit the “Share” button on the video, and pass it on to everyone you know. We’d love to spread the good food word (and, of course, sell some books, too), and what better way to deliver the message than with a cartoon?

Need more incentive to share my cookbook trailer? How about a crazy-amazing giveaway sponsored by the good folks at Caveman Cookies?

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#Nom Nom Paleo #Cookbook #Cookbook Trailer #food4humans #giveaway #paleo #Caveman Cookies #gluten-free

November 2013

14 posts

Forky Friday: 2013 Holiday Gift Guide + Coupon Codes

2013 Holiday Gift Guide by Michelle Tam http://nomnompaleo.com

Okay, shopaholics: It’s that time of year again, when we burn off our Thanksgiving calories by trampling over each other in a frenzied rush to save a few bucks. After all, what exemplifies gratitude and elicits more holiday cheer than shoving your thumbs into a guy’s eyes so he’ll let go of the limited edition Lego Chima set you promised to buy your kid for Christmas?

2013 Holiday Gift Guide by Michelle Tam http://nomnompaleo.com

To be honest, even if I wasn’t working night shifts at the hospital this week, you couldn’t pay me enough to brave the Black Friday crowds. Someone else can tweet about the looting and rioting at Walmart this year. I’m content to trawl the Internets in search of holiday gifts.

In fact, I’ve already been scouting out some of the awesomest presents available online:

For Cookbook Lovers:

As the right-hand navigation bar on my blog clearly shows, there’s no shortage of incredible Paleo books out there. You really can’t go wrong with any of the tomes listed on the right side of my website.

For example, this is the perfect time to grab copies of Melissa Joulwan’s Well Fed 2 and Diana Rodgers’ Paleo Lunches and Breakfasts on the Go. At my very first book signing (at CrossFit Palo Alto on the evening of Thursday, January 2), both Mel and Diana will be joining me—and though we’ll all be selling our books at the event, it can’t hurt to stock up, right? (Especially if you can’t make it to the signing.) Keep your eyes peeled—details and an RSVP link will be posted on Sunday Monday (I’m behind…)!

2013 Holiday Gift Guide by Michelle Tam http://nomnompaleo.com

But come on: What kind of terrible self-promoter would I be if I didn’t hawk my own cookbook? Nom Nom Paleo: Food for Humans hits shelves on December 17—just  two-and-a-half weeks away! Preorder the book at AmazonBarnes & Noble, IndieBound, and wherever books are sold. There’s a Kindle version, a Google Play version, and even a super-interactive enhanced Apple Books edition of our cookbook that looks incredible on an iPad or iPhone. (Nook and Kobo versions are coming, too.)

2013 Holiday Gift Guide by Michelle Tam http://nomnompaleo.com

And get this: Between now and December 1, you can take an extra 30% off any book offered by Amazon.com by entering the code BOOKDEAL at checkout. Not to be outdone, Barnes & Noble is also offering 30% off through December 2 with the coupon code BFRIDAY30.

If my math is correct, that means you can get Nom Nom Paleo: Food for Humans for just $15.50—over 55% off the $35.00 cover price. Grab the deal while you can!

2013 Holiday Gift Guide by Michelle Tam http://nomnompaleo.com

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#forky friday #black friday #shopping guide #gift guide #paleo #primal #nom nom paleo
Giving Thanks

’Twas the night before Thanksgiving, and all through the house, not a creature was stirring…except for me, because I had to don my trusty hospital scrubs and start another week of graveyard shifts.

Giving Thanks by Michelle Tam http://nomnompaleo.com

But don’t feel badly for me. I have so much to be thankful for, including:

Giving Thanks by Michelle Tam http://nomnompaleo.com

  • Date nights! This week, Henry and I took a much-needed breather over dinner at Ad Hoc in Yountville. There, we tucked into a platter of Ad Hoc’s famous Buttermilk Fried Chicken for the first time in several years (!). Unlike our pre-Paleo forays to Ad Hoc, we ordered  the gluten-free version this time. No, it’s not Paleo, but I’m happy to report that the crispy, tender chicken was just as mind-blowingly delicious as before.

Even better: our new friend Ruben at Ad Hoc decided that a copy of our book had to be displayed above the bar.

Giving Thanks by Michelle Tam http://nomnompaleo.com

After a few of the staffers spotted it and flipped through it, one came over to ask me: “So what exactly is Paleo?”

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#thanksgiving #food4humans #nom nom paleo #nom nom paleo cookbook
Nom Nom Paleo: Food for Humans Book Release Party + A Giveaway!

Nom Nom Paleo: Food for Humans Book Release Party + Giveaway by Michelle Tam http://nomnompaleo.com

[11/24/13 UPDATE: Whoa! The tickets for the party SOLD OUT in just a few hours! Thank you all for your excitement for our book! And for those who didn’t nab a ticket, I’ll be posting about my book tour events soon—hope to see you then!]

Got plans for the hours between 11 a.m. and 2 p.m. on Saturday, January 4, 2014? Don’t get stuck listening to your roommate complain about another New Year’s hangover; instead, come join us in San Francisco for the Nom Nom Paleo: Food for Humans Cookbook Release Party!

I can think of at least five reasons you must come celebrate with us:

1. THE BOOK!

It’s our labor of love, and the reason we’re throwing this shindig!

Nom Nom Paleo: Food for Humans Book Release Party + Giveaway by Michelle Tam http://nomnompaleo.com

Our book was a labor of love, and we hope you dig it as much as we do.

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And besides, we included butt jokes in the book.

Nom Nom Paleo: Food for Humans Book Release Party + Giveaway by Michelle Tam http://nomnompaleo.com

Copies of our cookbook will be available for purchase at the party (while supplies last!), and we’d be thrilled to sign ’em for you. We love this book, and can’t wait to share it with you in person!

2. THE FOOD!

What’s a cookbook release party without insanely great food? We’re going to pass around the bestest Paleo brunch bites this side of the Mississippi! 

Nom Nom Paleo: Food for Humans Book Release Party + Giveaway by Michelle Tam http://nomnompaleo.com

Our friend Simone Shifnadel of Zenbelly is catering the party, and she’ll be sending around plenty of hearty, brunch-y appetizers. I also have it on pretty good authority that Simone’s famous No Joke Dark Chocolate Cake will make an appearance, too.

Plus, with generous food contributions from friends like U.S. Wellness Meats, Whole Foods, Good Eggs, and others, we’re in for some seriously tasty grub.

Nom Nom Paleo: Food for Humans Book Release Party + Giveaway by Michelle Tam http://nomnompaleo.com

3. THE PEOPLE!

While you eat, you can mingle with your fellow foodies and Paleo nerds. What could be better? I mean, where else are you going to find such a large gathering of people who don’t eat bean burritos?

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#Nom Nom Paleo #Nom Nom Paleo cookbook #cookbook #Paleo #Primal #gluten-free #book release party #designer vinyl figures #urban vinyl
Forky Friday: Thanksgiving Smorgasbord!

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

Today’s Forky Friday is all about getting you ready for Turkey Day!

Yes, I know Thanksgiving’s still days away, but it’s not too early to get crackin’—especially if your frozen turkey still needs to be thawed. Besides, the weekend’s the perfect time to get a head start on the ginormous feast you’ll be devouring come Thursday. Ideally, you can prep most of your sides beforehand so you can focus on the turkey on Thanksgiving.

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

Me? I’ll be reporting to work at the hospital on Thursday night, so I’ll miss the holiday fun—but you can still enjoy the nomtastic Turkey Day menu I put together for you!

To recap, here are the festive autumn dishes you should prepare (or strong-arm your friends and family into making for you):

Butterflied Big Bird (Spatchcocked Thanksgiving Turkey)

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Warm Brussels Sprouts Slaw with Asian Citrus Dressing

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Paleo Cran-Cherry Sauce

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Roasted Garlic Autumn Mash

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Umami Gravy

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Paleo Pumpkin, Coconut, & Maple Custard Cups

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But that’s not all! If you head over to my Recipe Index, you’ll find LOADS of other free recipes that are perfect for your Paleo Thanksgiving. Here are just some of ’em:

Brussels Sprouts Chips

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Garlic Cauliflower “Mashed Potatoes”

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Pressure Cooker Braised Kale and Carrots

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Roasted Broccoli With Crispy Prosciutto & Balsamic Vinegar

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Roasted Brussels Sprouts & Bacon

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#paleo #primal #thanksgiving #paleo thanksgiving #nom nom paleo #gluten-free #grain-free #paleo recipes
Umami Gravy

Okay, gang: Thanksgiving’s just one week away, so here’s Part 5 of my Nomtastic Thanksgiving series! Just tuning in? I’ve already got you covered for turkeyBrussels sprouts, cran-cherry sauce, and mash—and today, I present to you: a flavor-packed, make-ahead Umami Gravy! 

Umami Gravy by Michelle Tam http://nomnompaleo.com

Yep, this is a rich, thick gravy that you can pour on EVERYTHING. I love my Easy Paleo Herb Gravy and my Slow Cooker Roast Chicken & Gravy, but this recipe’s the one you break out for company. 

Traditionalists may scoff because there are no turkey pan drippings in this gravy, but by using bone broth or rich chicken stock, you can minimize your game-time kitchen chaos by making this gravy a couple of days before Thanksgiving. You simply reheat it just before you go into Feast Mode. (I don’t know about you, but this lady hates frantically cooking against the clock.) 

Plus, this gravy is packed with carefully selected ingredients that boost umami: savory bone broth, tomato paste, dried and fresh mushrooms, and fish sauce. Once all these flavorful ingredients have simmered, simply purée everything together and voila! Thick gravy! 

Umami Gravy by Michelle Tam http://nomnompaleo.com

Umami Gravy keeps in the fridge for several days, and is a great item to keep in the freezer for everyday meals. Just cook up your favorite quick-cooking protein and simmer it in this fantastic gravy. 

Ready for the recipe?

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#paleo #primal #thanksgiving #paleo recipes #gluten-free #nom nom paleo
Roasted Garlic Autumn Mash

It’s Part 4 of my Nomtastic Thanksgiving series! (If you’re just tuning in, go check out Part 1Part 2, and Part 3!)

Roasted Garlic Autumn Mash by Michelle Tam http://nomnompaleo.com

Thanksgiving dinner just wouldn’t be complete without a generous serving of mashed root vegetables. And while mashed potatoes will always have a special place in my heart, I’ve come to prefer this Autumn Mash as a comforting, colorful alternative because: (A) it tastes better, and (B) it’s so much prettier. (After all, we eat with our eyes first, right?)

Longtime readers of my blog might recognize this recipe as an adaptation of an old favorite—but the secret ingredient in this new version is buttery, mellow roasted garlic, which adds warmth and richness to this mildly sweet vegetable side. Best of all, this dish doesn’t just taste fab, it also keeps fantastically. Make a batch a couple of days ahead of time, and reheat it when you’re ready to feast. Minimizing the muss ‘n fuss (or is it fuss ‘n muss?) on Turkey Day is always a good thing.

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#thanksgiving #paleo #paleo recipes #primal #gluten-free #nom nom paleo #paleo thanksgiving recipes
GIVEAWAY: GIR BACON SPATULA + NOM NOM SWAG!

**UPDATE on 11/21/13: The giveaway is OVAH! Please check your email to see if you won!**

Our cookbook, Nom Nom Paleo: Food with Humans, hits shelves in exactly 30 days! As you can see, we’re ready to jump off the screen with excitement!

Nom Nom Paleo Cookbook! by Michelle Tam http://nomnompaleo.com

If you’re excited about it, too, make sure you’ve signed up for my free email newsletter! (Don’t worry: I’ll never, ever, ever share your email address with anyone!) The reason? I’ll be sending to my newsletter subscribers a downloadable 50-page PDF sampler of my cookbook this Thursday, November 21, so hop to it and click here!

And that’s not all! To celebrate my upcoming book release, I’m kicking off a month of giveaways—starting with this week’s prize package:

GIR Bacon Spatula + Nom Nom Swag Giveaway! by Michelle Tam http://nomnompaleo.com

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#giveaway #nom nom paleo #nom nom paleo cookbook #gir #bacon #knee socks #stickers #magnets #paleo
Forky Friday: 11/15/13

Forky Friday 11/15/13 by Michelle Tam http://nomnompaleo.com

I’m interrupting my Nomtastic Thanksgiving recipe series to bring you this week’s Forky Friday links—but don’t let me sidetrack you from planning your Turkey Day menu! My Butterflied Big Bird, Warm Brussels Sprouts Slaw with Asian Citrus Dressing, and Paleo Cran-Cherry Sauce are an excellent start, but a few other recipes on the Internets have raised my eyebrows—chief among them J. Kenji Lopez-Alt’s Sous Vide Deep Fried Turkey Porchetta. (Of course, as a self-respecting cavelady, I’d fry the porchetta in animal fat or ghee, and I’d omit the flour from the gravy).

And as for leftovers, Stupid Easy Paleo’s Thanksgiving Leftovers Sandwich is the only way to go, don’t you think?

Forky Friday 11/15/13 by Michelle Tam http://nomnompaleo.com

Okay, enough turkey talk. Let’s get to the links!

The Incredible Edible Egg

Forky Friday 11/15/13 by Michelle Tam http://nomnompaleo.com

Despite buying dozens of eggs every week from Good Eggs, it doesn’t take long for our family to finish ’em.

This isn’t a surprise. Eggs are one of my favorite nutrient-packed foods, and I love that my boys wake up to a plate of them every morning. (The kids’ standard breakfast: mushroom omelets or scrambled eggs. Henry, meanwhile, has his sunny-side up.)

Forky Friday 11/15/13 by Michelle Tam http://nomnompaleo.com

Don’t believe that eggs—yolk and all—are good for you? Then read this new piece by Paul Jaminet, in which he busts some myths about the healthfulness of eggs.

Sustainable Farming in My ‘Hood

I was delighted to spot this article in the New York Times this week, featuring some of my hands-down favorite sustainable farmers and purveyors in the San Francisco Bay Area, from Leftcoast Grassfed and Early Bird Ranch to the aforementioned Good Eggs.

Forky Friday 11/15/13 by Michelle Tam http://nomnompaleo.com

They’re all working together to raise meat, poultry, and eggs the right way—and making money, too. The point is that sustainable farming isn’t just good for health and the environment, but it can be a profitable enterprise, too. Win-win!

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#paleo #gluten-free #primal #recipes #paleo recipes #nom nom paleo
Paleo Cran-Cherry Sauce

It’s Part 3 of my Nomtastic Thanksgiving series! (Check out Part 1 and Part 2 if you’ve just joined the cooking party!)

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

Sweet and sour is one of my favorite flavor combinations. It perfectly describes my personality. And although I never tried cranberry sauce until I began attending the annual Thanksgiving potluck at my in-laws’, I fell hard for it right away. It didn’t matter if I got a dry piece of turkey breast; a dollop of tangy cranberry sauce would make it all better. But sadly, once I started eating Paleo, I had to skip the cranberry sauce altogether. After all, I knew that most recipes are sweetened with LOADS of white sugar.

But this year, I was determined to come up with a Paleo-friendly version of cranberry sauce—one inspired by the cranberry-cherry-apple juice blends from my childhood. By themselves, cranberries can be unpalatably bitter and sour. But by adding an equal amount of cherries and simmering the fruit in apple juice, I was able to counter the mouth-puckering tartness of the cranberries with some natural sweetness. Prefer a sweeter sauce? Just a touch of honey will do the trick. And if you make this Cran-Cherry Sauce a day ahead and allow the flavors to meld further, it tastes even better.

Paleo Cran-Cherry Sauce by Michelle Tam http://nomnompaleo.com

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#paleo #thanksgiving #paleo thanksgiving recipes #primal #gluten-free #thanksgiving sides #nom nom paleo
Warm Brussels Sprouts Slaw with Asian Citrus Dressing

It’s Part 2 of my Nomtastic Thanksgiving series! (If you missed Part 1, it’s over here!)

Warm Brussels Sprouts Slaw with Asian Citrus Dressing by Michelle Tam http://nomnompaleo.com

Growing up in a Chinese-American household, I never had a traditional Thanksgiving dinner: no turkey with stuffing, no cranberry sauce, no mashed potatoes with gravy, no sweet potato pie with marshmallows. But don’t cry for me, Argentina: the truth is, I never missed out on anything. After all, every Turkey Day, our family still gathered together at our house, and my mother would whip up a special East-Meets-West feast. We always had a Very Special Fusion Thanksgiving. (The menu changed every year, though my personal favorite involved Chinese sticky-rice-stuffed Cornish hens.)

Today’s recipe takes a page from my mom’s handbook: a traditional Turkey Day vegetable side with Asian flair! *Insert jazz hands here.*

Warm Brussels Sprouts Slaw with Asian Citrus Dressing by Michelle Tam http://nomnompaleo.com

A tangy orange-ginger dressing gives this warm Brussels sprouts slaw a zesty zing that’ll liven up your Thanksgiving table. Besides, this is a super-easy side dish: it takes just 20 minutes to throw together. You can even shred the sprouts a day in advance, and cook ‘em in your already-hot oven after your turkey is done and resting. And if you have leftovers (and you probably won’t!), this slaw keeps really well, and can be eaten cold, hot, or at any temperature in-between. This just might be my favorite Brussels sprouts recipe—and that’s saying a lot because I love these mini cabbage impostors.

Warm Brussels Sprouts Slaw with Asian Citrus Dressing by Michelle Tam http://nomnompaleo.com

Ready for the recipe?

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#Paleo Food #paleo #primal #nom nom paleo #nomnompaleo #gluten-free #thanksgiving #turkey day #vegetable side dish #recipe #paleo recipe
Butterflied Big Bird (Spatchcocked Turkey)

It’s Part 1 of my Nomtastic Thanksgiving series!

Butterflied Big Bird (Thanksgiving Turkey!) by Michelle Tam http://nomnompaleo.com

No, I said BUTTERFLIED—not BUTTERFRIED. Sorry to disappoint, butter lovers! And for you strict Paleo peeps, a note of warning: there’s butter in this recipe, though ghee is a fantastic substitute. (If you’re zero-tolerance when it comes to all forms of dairy, substitute duck fat or schmaltz.)

With this post, I’m starting a series of Thanksgiving-related recipe posts, and I figured I’d tackle the hardest one first. Every November, the prospect of roasting a whole turkey strikes fear into the hearts of even experienced cooks. The entire process—from picking a bird to carving it—can be daunting. No one wants to serve a dry, powdery turkey to their gathered friends and family…especially if you’ve got an in-law who’s just waiting to pounce on a kitchen blunder. But never fear: even if Olivia Soprano is your mother-in-law, this foolproof method will keep you in her good graces.

Butterflied Big Bird (Thanksgiving Turkey!) by Michelle Tam http://nomnompaleo.com

Step One: Pick a Bird

This article by Serious Eats covers everything you need to know about selecting a turkey. (In fact, it covers all things turkey.)

By the way, I learned a valuable lesson this year: Don’t get greedy. The first turkey I roasted to test this recipe was waaaaay too big. The gigantic 18-pounder(!) that I bought from Tendergrass Farms was delicious and came out beautifully (It’s the one I photographed for this post!), but it barely fit in my oven. My second bird (which I didn’t photograph) was a much more manageable 12-pounder that actually fit on my roasting tray.

Step Two: Gear Up

For my recipe, you’ll want to make sure you have a sharp, sturdy pair of poultry shears (to tear through thin bones and cartilage like a skilled orthopedic surgeon). You’ll also need an oven-proof wire rack and a baking sheet or large broiling pan.

Lastly, you’ll need an accurate meat thermometer to ensure perfectly cooked meat. If you don’t want to keep having to open the oven to check your turkey, your best bet is to get an in-oven thermometer.

Butterflied Big Bird (Thanksgiving Turkey!) by Michelle Tam http://nomnompaleo.com

Seriously: a meat thermometer is not negotiable. It’s the only way to make sure you don’t overcook your big, pricey turkey and disappoint your guests. 

Step Three: Mark Your Calendars

If you don’t want to eat turkey-flavored popsicles on Thanksgiving, you have to start thawing your bird in the fridge beginning on the Friday or Saturday before Turkey Day. It’ll take 3 or 4 days to fully defrost, and then you’ll want  to dry-brine the bird and let it sit for 1 or 2 more days in the fridge before roasting.

On Thanksgiving Day, make sure you allow for at least 30 minutes of resting time before you carve up the bird. So if you want the bird on the table by early afternoon, you need to pop it in the oven in the morning.

Step Four: Cook!

My Butterflied Big Bird recipe combines Judy Rodgers’ dry-brining techniques with J. Kenji López-Alt’s Crisp-Skinned Butterflied Roast Turkey and my own simple herb butter.

Butterflied Big Bird (Thanksgiving Turkey!) by Michelle Tam http://nomnompaleo.com

The turkey is spatchcocked and dry-brined with kosher salt, and then left to sit loosely-covered in the refrigerator for 24 to 48 hours. Underneath the crispy skin, the tender meat is flavored with an herb-infused butter (or ghee, if you prefer).

Ready?

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Forky Friday: 11/8/13

Forky Friday 11/8/13 by Michelle Tam http://nomnompaleo.com

HOLY. MOLY.

Our cookbook—our baby!—hits shelves in just thirty-something days, which means that (in addition to work, kids, cooking, and blogging) I’m up to my eyeballs in frantic preparations, from planning a super-duper book release party in San Francisco (mark your calendars for Saturday, January 4!) to lining up events and swag for my book tour. (Stay tuned for details—I think you’re going to go bonkers for the fun surprises we have in store!)

Forky Friday 11/8/13 by Michelle Tam http://nomnompaleo.com

But that doesn’t mean I can’t find the time to pull together my favorite links from around the Weird Wild Web! (Besides, it’s a great excuse for procrastinating.)

Forky Friday 11/8/13 by Michelle Tam http://nomnompaleo.com

Thai Me Up, Thai Me Down

Believe it or not, we won’t even be in the country on our book release date—we’ll be in Thailand. In fact, our little family will be hanging out in Asia for most of December, eating our way through Hong Kong and Chiang Mai on official Nom Nom Paleo business.

Okay, maybe we’ll just be sampling local delicacies for 90% of the trip. But that’s important business to me!

Forky Friday 11/8/13 by Michelle Tam http://nomnompaleo.com

My parents are insisting that I try the local seafood while I’m in Hong Kong—but all I can think about is the prospect of eating swamp eels and penis fish. I’m already bracing myself; the last time I was in China, I was taken to a restaurant and served turtle soup and bear paw stew.

This trip, we’ll be spending most of our time in northern Thailand—Chiang Mai, to be precise. And I’m already looking forward to eating authentic Thai cuisine, which is nothing like the sickly-sweet, greasy Americanized fare found in the States. In fact, Serious Eats just debunked a bunch of Thai food myths with Chef Andy Ricker of Portland’s Pok Pok.

Forky Friday 11/8/13 by Michelle Tam http://nomnompaleo.com

One important lesson I learned from this article: “Chopsticks are only used in Thailand when you’re going to a Chinese restaurant or a noodle restaurant.” So next time you hit your favorite Thai joint, pick up a fork and spoon instead.

A Solution to the Problem of Contaminated Spices

Remember when I freaked you out last week about the prospect of consuming dried herbs and spices contaminated with bug parts and salmonella? Don’t fret! There’s a simple solution: Use fresh herbs!

Forky Friday 11/8/13 by Michelle Tam http://nomnompaleo.com

According to this oldie-but-goodie from The Kitchn, you can easily substitute fresh herbs for the dried variety:

[F]resh herbs tend to have a more delicate flavor than dried, so I tend to use more of it. My general rule of thumb is to use 1½ times the amount of fresh as I would dry. Meaning that if the recipe calls for 1 teaspoon of dried thyme, I’d start with 1½ teaspoons of fresh thyme. Remember, you can always add more, but you can’t take it away once it’s in there!

Of course, if you want to just make an incredible meal featuring the bright flavors of fresh herbs, my sister’s Green Chicken is a can’t-miss dish.

Forky Friday 11/8/13 by Michelle Tam http://nomnompaleo.com

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Saag Gosht (Lamb with Spinach Sauce)

Saag Gosht (Lamb with Spinach Sauce) by Michelle Tam http://nomnompaleo.com

When Henry was working in India earlier this year, I interrogated him daily about his meals. “What did you have for lunch today? KeemaRogan Josh? TELL ME!” 

"I’m having pizza and sandwiches," he deadpanned.

Liar. 

My husband loves Indian food as much as I do, and as he regaled me with  stories of dining on buttery murgh makhani and spicy seekh kabob in restaurants from Delhi to Agra, I seethed with envy. Yeah, he was stuck toiling away on the other side of the globe—but he was feasting on all the Northern Indian dishes I wanted to eat.

Saag Gosht (Lamb with Spinach Sauce) by Michelle Tam http://nomnompaleo.com

So a few weeks ago, as Henry readied himself for another trip to India (which was subsequently postponed—yay!), I decided to console myself with a big pot of saag gosht, lamb with spinach sauce.

Saag gosht is a well-loved dish in the greater Punjab region in Pakistan and Northern India—but it’s pretty popular in our house, too. In the fall, I love nothing more than tucking into a bowl of spicy, tender lamb stewed in a fragrant spinach sauce. 

I use lamb neck pieces in my saag gosht because they’re cheap, and I like gnawing on bones. Of course, boneless lamb shoulder works great, too, especially if you’re worried about choking on bones. (But come on, people: live dangerously!)

Saag Gosht (Lamb with Spinach Sauce) by Michelle Tam http://nomnompaleo.com

I adapted this recipe from one of my favorites in Julie Sahni’s Classic Indian Cooking. I simplified it a bit, but made sure to retain all the bold flavors. Some saag gosht recipes call for cooking the spinach until the sauce resembles the gray, murky swamps on Dagobah, but I prefer to keep my spinach bright green and perky. Like all stews, saag gosht tastes even better after it’s had a chance to mellow in the fridge for a couple of days. Plus, it freezes beautifully.

Serves 6 people

Here’s what you’ll need:

  • 2 tablespoons ghee
  • 4 pounds of lamb necks, cut cross-wise into 2-inch pieces (or 2 pounds of boneless lamb shoulder, cut into 1½ inch cubes)
  • 1 tablespoon kosher salt (Diamond Crystal brand), divided
  • 2 medium onions, thinly sliced
  • 4 cloves of garlic, minced
  • 3 tablespoons minced ginger
  • 1 tablespoon ground cumin
  • 2 tablespoons ground coriander
  • 1 teaspoon ground turmeric
  • ½ cup diced tomatoes
  • ¼ cup full fat coconut milk
  • 30 ounces frozen spinach, defrosted and squeezed dry
  • 1½ tablespoons garam masala
  • freshly ground black pepper
  • juice from ½ lemon

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Forky Friday: 11/1/13

Forky Friday: 11/1/13 by Michelle Tam http://nomnompaleo.com

ARGH. I’m in the middle of another week of graveyard shifts, and between work and kids and Halloween and cooking and getting ready for our cookbook launch (planning a release party and book tour is no small task!), I barely have time to feed and bathe—let alone get this Forky Friday post done.

In fact, you’re probably reading this on Saturday. I’m such a loser.

In keeping with my Debbie Downer mood tonight, I’m going to front-load this post with links to a whole host of Terrible, Horrible, No Good, Very Bad news. Ready?

Ai-Ya! The Sky is Falling!

Forky Friday: 11/1/13 by Michelle Tam http://nomnompaleo.com

One of the week’s biggest food news stories was that the southern California city of Irwindale filed a lawsuit to shut down the production of sriracha at Huy Fong Foods’ nearby plant. The city claims that the fumes from the recently-opened $40 million factory are irritating residents, and hopes to halt sriracha production until Huy Fong takes steps to reduce the offending odors and spicy irritants. A production stoppage, however, would leave sriracha lovers stricken.

Sriracha’s passionate defenders have quickly rallied around their beloved “Rooster Sauce.” Matthew Inman, creator of the Oatmeal (and aficionado of sriracha) had this to say about the sriracha standoff in Irwindale:

"I personally would relish in the opportunity to live in a neighborhood bathed in rooster sauce. The thought of watching a blood-red sunrise soaked in clouds of red peppers and garlic would pretty much be my ideal morning. I feel like our country is still recovering from the near Twinkie extinction in 2012, and now we get hit with this?

The dinosaurs had their meteorite. We’ve got our sriracha shortage. If a sriracha shortage isn’t one of the four horsemen of the apocalypse, then I don’t know what is. Now is the time to stock your fallout shelters full of tasty rooster juice. The end is nigh.”

Forky Friday: 11/1/13 by Michelle Tam http://nomnompaleo.com

Luckily for hot sauce lovers across the universe, a Los Angeles Superior Court Judge denied Irwindale’s request for a preliminary injunction, which means that sriracha production can resume at Huy Fong’s plant—for now.

But the next court hearing’s set for November 22, at which time the court may decide to pull the plug. According to Huy Fong owner, David Tran, “If the city shuts us down, the price of sriracha will jump a lot.” (If you wanna take a peek inside Tran’s gigantic hot sauce operation, check out this video.)

Forky Friday: 11/1/13 by Michelle Tam http://nomnompaleo.com

But don’t worry. You don’t have to rely on Huy Fong to make your favorite condiment. Even if the company’s sriracha production is halted, you can always use my recipe to make your own Paleo Sriracha at home—minus the preservatives and sugar! (I even have a Whole30-compliant sriracha recipe!)

Forky Friday: 11/1/13 by Michelle Tam http://nomnompaleo.com

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October 2013

12 posts

Hank Shaw's Slow Roasted Duck (& a Giveaway of Duck, Duck, Goose!)

Hank Shaw's Slow Roasted Duck (& a Giveaway of Duck, Duck, Goose!) by Michelle Tam http://nomnompaleo.com

When I was a kid, my favorite dish was Cantonese roast duck. And frankly, I still love this dish.

Every few weeks, my mom would buy a whole roasted duck from Chinatown for a family feast. The heady smell of roasted meat and five spice powder always drew me into the kitchen; there, I’d stealthily pick at the tender duck and crispy amber skin while it was still in its take-out container.

My mom always bought the entire duck—with head and neck still attached—because she wanted to utilize the whole animal. She wouldn’t carve it up until we got home; the meat would go on a platter while the carcass was used to make a flavorful master stock for the rest of the week’s meals.

Hank Shaw's Slow Roasted Duck (& a Giveaway of Duck, Duck, Goose!) by Michelle Tam http://nomnompaleo.com

Once, when I asked her why she never had the guy behind the counter at the Chinese market chop up the meat for her, she laughed. Anyone naive enough to do that would inevitably get stiffed a few pieces, she explained. The best pieces.

Right before dinner, my mom would reheat the duck in the oven to re-crisp the skin, and then place it on her gnarled wooden chopping block and hack it into bite-size pieces with her ginormous cleaver. This was my cue: I’d oh-so-casually sidle up next to her and make puppy eyes at her until she handed me a piece of glistening meat to scarf down before dinner.

My love of duck has persisted to this day. But although I’ve prepared it a number of different ways, I never attempted to cook a whole duck until just last week. The reasons? I didn’t have ready access to a top-notch source for whole ducks, and I wasn’t confident that I had a fool-proof recipe. After all, high quality ducks are expensive, and I didn’t want to screw it up.

Hank Shaw's Slow Roasted Duck (& a Giveaway of Duck, Duck, Goose!) by Michelle Tam http://nomnompaleo.com

But recently, two things changed. I’ve become a regular customer/convert of Good Eggs—a service that delivers fresh food from local farmers and artisans to customers’ doorsteps—and I was delighted to see that they’re selling whole ducks from Early Bird Ranch in Pescadero. And just a few weeks ago, I received an advance review copy of Hank Shaw’s latest cookbook, Duck, Duck, Goose.

The stars had aligned. It was time to roast my first whole duck.

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Orange Sriracha Chicken

Orange Sriracha Chicken by Michelle Tam http://nomnompaleo.com

For years, my in-laws owned a restaurant in Castro Valley, California, serving up the Americanized Chinese dishes to customers craving deep-fried wontons, pot stickers, crispy chow mein, sweet-and-sour pork, and egg foo young. Although these Westernized creations aren’t authentically Chinese, they reflected the tastes of Americans in the 1950s and 1960s who were dipping their toes in the “exotic” flavors of Asia for the first time.

Back then, a whopping 90 percent of all Chinese immigrants in the U.S. came from a tiny area the size of Rhode Island in the southern province of Guangdong (Canton), so it’s no surprise that the flavor profiles of this new hybrid cuisine were distinctly Cantonese-American. And that’s what my in-laws offered on their menu.

Orange Sriracha Chicken by Michelle Tam http://nomnompaleo.com

But over the years, as immigration expanded to other parts of China, Americanized Chinese food began taking on more flavors from other regions of China, from Fujian to Sichuan. Westernized Chinese cuisine began rapidly evolving.

Orange chicken—battered and fried chicken pieces slathered in a thick glaze of sweet orange-chili sauce—is one of the Chinese-American dishes that surged in popularity during this period. Hunan in origin, orange chicken started popping up in Chinese restaurants across America over the past few decades.

Sadly, as this dish made its way to fast food Chinese joints, the recipes got sloppier and sloppier. The gloopy version you’ll find at the mall food court these days is often grosser than gross; it’s coated in soggy clumps of batter and drowning in overly sweet, artificially colored sauce. This incarnation of orange chicken isn’t even remotely close to real-food-friendly.

Wanna try my recipe for Orange Sriracha Chicken instead?

Orange Sriracha Chicken by Michelle Tam http://nomnompaleo.com

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Forky Friday: 10/25/13

Forky Friday 10/25/13 by Michelle Tam http://nomnompaleo.com

It’s the Friday before Halloween, and our house is getting more ghoulish by the second. Before my kids suck us into the vortex of costumes and fake cobwebs, whaddaya say we get to this week’s links?

Ghee Whiz

Forky Friday 10/25/13 by Michelle Tam http://nomnompaleo.com

This blew my mind: Who knew that my favorite small-batch ghee maker, Sandeep Agarwal, is also a bona fide butter historian who’s amassed a traveling treasure trove of butter-related artifacts?

image

Welcome to Butter World.

Now can someone make Bacon World, please?

Greased Lightning

While we’re on the topic of Sandeep’s ghee, have I mentioned my favorite new way to start a night shift? I use my stick blender to blitz a cup of Philz’ Silken Splendor with a dollop of Pure Indian Foods’ Primal Fat. This is my version of Stupid Easy Paleo’s version of Bulletproof Coffee, only I call it Greased Lightning.

(To be honest, I haven’t done a lick of investigation into the highfalutin’ health claims surrounding Bulletproof Coffee. I just like the taste of coconut and ghee in my coffee.)

The Numbers Don’t Lie

Tell your friends! It’s a mathematical fact: Bacon makes everything taste better.

Forky Friday 10/25/13 by Michelle Tam http://nomnompaleo.com

Dead Leaves and The Dirty Ground

I have the blackest thumb in the whole world, so I’ll happily shell out for my fruits and veggies. But if you don’t mind bundling up and mucking around in the soil, check out this fantastic article on winter gardening by Chasing Delicious.

Still My Favorite Cooking Show Of All Time

Ladies and gentlemen, Weber Cooks.

It’s not Paleo, but it’s perfect nonetheless.

(When I need a good cry, I watch the version with the sad instrumental score. Watch it and weep.)

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8 Things I Love To Do On Maui

It’s getting chilly outside. Instead of complaining about the cold, let’s dream of laying out on a warm, sunny beach out in the middle of the Pacific instead. What do you say?

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

For my fellow dreamers out there (including those of you who are planning a trip to Hawaii), here’s a list of my 8 favorite things to do whenever I’m on Maui. (Confession: this is also the perfect excuse for me to bore you to death with my vacation photos.)

1. EXHALE.

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

Seriously. As soon as I get off the plane, I blow out all the air in my lungs—along with all the tension and worries of Real Life. I then proceed to suck in a long, deep breath of sweet vacation air.

Hawaii isn’t New York. Everything’s slower, mellower. (Traffic included.) I don’t fight it. Whenever a bit of stress creeps into my shoulders or neck, I take a deep breath and remember how lucky I am to be here.

2. LOAD UP ON GROCERIES

Dining out every meal on the island can get expensive fast—and finding Paleo-friendly foods on restaurant menus can be a challenge.  You can save a bundle by just cooking breakfast every morning and a few suppers.

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

As soon as we leave the airport, we always hit the Costco and/or Whole Foods to stock up on everything from purple sweet potatoes and fresh pineapple to grass fed meat and farm-fresh eggs. Down to Earth is another great place to stock up on natural foods in Kahului. Produce from the mainland is definitely more expensive, so try to get locally-grown stuff from Kula.

And to replenish throughout the week, we usually head to the Foodland Farms in Lahaina and the (vegan-friendly) Honokawai Farmer’s Market.

3. GO RESTAURANT HUNTING.

Cooking is awesome, but it’s not vacation if you find yourself in the kitchen preparing all your own meals.

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

Our restaurant excursions have ranged from special-occasion joints (Mama’s Fish House, Lahaina Grill, Pineapple Grill, Sansei, Honu)…

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

…to cheap plate lunch spots (Da KitchenAloha Mixed Plate).

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

Vacation’s the perfect time to visit out-the-way eateries (like The Hali’imaile General Store) and food trucks (like Shark Pit), too.

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

We’re not always Paleo-compliant while on vacation, but we’ve found that most places are super-accommodating to dietary restrictions.

For example, longtime readers know that I can’t get enough of Star Noodle – I’ve lost count of the number of times I’ve eaten there in the few years since it opened. We don’t order from the “noodles” side of the menu, but there’s plenty of other dishes to enjoy. There are gluten-free items, too.

8 Things I Love To Do on Maui by Michelle Tam http://nomnompaleo.com

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Yummy Mummies (a.k.a. Halloweenies)

Yummy Mummies by Michelle Tam http://nomnompaleo.com

Halloween is a BIG DEAL in our household. It’s not just because our neighborhood is notorious for throwing itself into the ghastly spirit of the holiday, or because my kids are aspiring Hollywood monster make-up artists. It’s not even because Henry proposed to me 15 years ago on the most special date he could think of: Halloween night. 

It’s ’cause we love scaring the living daylights out of people.

Really. Every Halloween, while the boys strike terror in the hearts of our neighbors…

Yummy Mummies by Michelle Tam http://nomnompaleo.com

…Henry strings up fake skulls in front of our house, and cackles when trick-or-treaters are too freaked out to approach the front door.

Yummy Mummies by Michelle Tam http://nomnompaleo.com

As for me, scaring people is a year-round avocation. I’m the kind of mommy who likes to crouch behind doors and corners until my unsuspecting children amble by—AND THEN SUDDENLY JUMP OUT AND SHRIEK IN THEIR FACES. They scream; I laugh and point.

(To be fair, they do this to me, too. But I’m scarier and better at hiding.)

Yummy Mummies by Michelle Tam http://nomnompaleo.com

Being a fearmonger is hard work, though, so I like to make sure our entire family fuels up with creepy edibles before heading into the night to sow panic and dread.

The only problem? Halloween’s become all about ingesting sugar bombs and sweet treats. Finding a Halloween-themed recipe that’s suitably spooky and Paleo-friendly is more difficult than trying to figure out why Michael Myers is wearing Captain Kirk’s face. But this just made me more determined to come up with a savory Halloween dish. 

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Forky Friday: 10/18/13

Forky Friday 10/18/13 by Michelle Tam http://nomnompaleo.com

I’m in the middle of another week of graveyard shifts, but I’m whistling a happy tune. Know why? ’Cause Henry was supposed to leave for India today on business, but his trip was cancelled (or at least delayed)! I’ve been grinning ever since I got the good news. FaceTime is great, but it doesn’t beat face time.

(There’s another reason I have a big smile on my face—but you’re going to have to wait until the end of this post to find out why!)

Enough blathering—time for some tasty links!

Break It On Down

I’ve been researching lobster recipes lately, but the idea of dismembering a live, wiggling crustacean with my bare hands has always intimidated me a bit. As a kid, I watched my mom do it in our kitchen all the time; the results were delicious, but the process struck me as grisly.

But after watching the stunning and amazing Kristen Kish break down a lobster with both grace and force, I’m inspired to give it a shot.

(Video link here!)

Gooble Gobble, One Of Us!

I’m a Twitterholic. It’s my hands-down favorite social media platform; I keep track of current events, TV spoilers, and gossip of the day on Twitter, and try to respond to just about everyone (who isn’t rude) who tweets me. (Are you following me on Twitter? Because I want you to. Unless you’re a psycho killer, in which case please don’t.)

Forky Friday 10/18/13 by Michelle Tam http://nomnompaleo.com

So I was excited to learn back in January (via a tweet) that Jack Dorsey—the guy who gave birth to Twitter—was giving Paleo a shot. It looks like it wasn’t just a short-term New Year’s Resolution kind-of-thing, either; according to this profile of @jack in this week’s New Yorker, he’s stuck with it!

Meanwhile, Jack’s fellow Twitter co-founders are investing big in the vegan fake-meat start-up that I wrote about a while back. Hmm.

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Giveaway: A Signed Copy of Well Fed 2 & Socks!

The days are getting nippy. Can you think of a better way to get cozy than to curl up with a fantastic cookbook in some comfy knee-highs? I didn’t think so.

image

Thanks to my pal Melissa Joulwan, one lucky winner will win a signed copy of her soon-to-be-released cookbook, Well Fed 2 AND a pair of Well Fed Socks! I’ve already gushed about the awesomeness of her book here, and everybody knows Gumball Poodle makes the best socks ever.

So what are you waiting for? There are a bunch of different ways to enter for a chance to win—and even international readers can enter to win—so click on the box below to get in on the action! 

Forky Friday: Birthday Cookbook Giveaway! by Michelle Tam http://nomnompaleo.com

But do it soon, ’cause the deadline is 8 p.m. Pacific time on Friday, October 18, 2013!

Good luck, everyone!

Are you lost and looking for my recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

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#Well Fed 2 #Melissa Joulwan #Nom Nom Paleo #Giveaway #Paleo #Gumball Poodle #Well Fed
Cooking From Well Fed 2 (And An Exclusive Recipe From The Book!)

Cooking from Well Fed 2 http://nomnompaleo.com

The first time I met Melissa Joulwan, she hugged me.

It was the summer of 2011. We had planned to meet for dinner at Animal in Los Angeles with the Hartwigs of Whole9, and my nerves were jangling like deranged wind chimes. I’d never before met any Internet celebs in real life (or, frankly, anybody from the community of Paleo bloggers at all). I was going to meet a group of real-food superheroes that I’d admired and followed ever since going Paleo; their advice had changed my life. As Henry and I approached the restaurant, I felt like the new kid at school. I was desperate for my inner goober to stay hidden.

But that first hug from Mel—and her warm smile—instantly put me at ease. She teased and I giggled, and in no time at all, we were all sharing plates of food and raucous laughter. It’s hard not to become good friends with people with whom you’ve shared a platter of fried brains.

Cooking from Well Fed 2 http://nomnompaleo.com

Since then, we’ve shut down restaurants in multiple time zones. Whenever Henry and I meet up with Mel and her husband Dave, we lose track of time, excitedly chattering about any and everything until we’re kicked out of whatever establishment we’re in. 

It’s not just Mel’s keen palate, sassy writing, and glossy hair that I love; she and Dave are among the most creative, funny, and generous trailblazers we know. They strive to always do the right thing, aligning their goals with their values, and balancing work with play (and travel!). No wonder Mel and Dave are our role models; they follow their passions and make cool stuff—all while staying absolutely true to themselves.

As you all know, Mel’s dazzling personality and love for amazing flavors shines brilliantly in her first cookbook, Well Fed—the most dog-eared, sauce-splattered, well-loved resource in my kitchen.

Cooking from Well Fed 2 http://nomnompaleo.com

It’s a flat-out amazing book—I can’t tell you how many people have confessed to me their deep love of it—but Mel’s now done the impossible: she somehow managed to improve on Well Fed. No matter if you’re cooking to impress a crowd or just yourself, Well Fed 2 offers everything a real food lover could hope for in a cookbook: international flavors, inventive tips, vivid stories, and stunning photography that dances off the page. The first time I flipped through the book, I already knew everything would be crazy-delicious, because my picky palate is rivaled only by Mel’s high flavor standards.

I joked recently in a recent interview with Liz Wolfe on the Balanced Bites podcast that I don’t read books any more—I just read magazines because I don’t have the time (or attention span) to get through anything longer than an US Weekly article (preferably about Baby Nori—and not just because her name makes me hungry for sushi). Besides, books are for smart people. But I do make an exception for cookbooks. And besides my own book, there’s no cookbook I’ve anticipated more than Well Fed 2

Cooking from Well Fed 2 http://nomnompaleo.com

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Forky Friday: 10/11/13

Forky Friday: 10/11/13 by Michelle Tam http://nomnompaleo.com

Our household is finally emerging from an epic week of barfing. I’m not kidding; one by one, we succumbed to a killer stomach bug that transformed us into spewtastic demons. We were like a family of stunt doubles for Linda Blair.

Forky Friday: 10/11/13 by Michelle Tam http://nomnompaleo.com

How’d we get over it? Plenty of rest, bone broth, kombucha, and soft-scrambled eggs. If you’re stuck in the aftermath of the pie-eating contest scene from Stand By Me, check out these helpful tips from Mark Sisson.

Okay—onto more fun stuff!

Don’t Cook While Wearing Four-Finger Rings

Along with his new album, rapper 2 Chainz released his first digital cookbook, “#MEALTIME,” and although it’s not Paleo, it’s certainly a must-read. After all, it includes such critical kitchen tips as “Take first pair of Versace sunglasses off, and replace with second pair of Versace sunglasses” and “[i]f wearing a four-finger ring, carefully place it on a side table before starting to cook.” 

Apparently, 2 Chainz was inspired to write this book because he was experiencing stomach problems and wanted to cook and eat more healthfully.

My only gripe? #MEALTIME contains only 15 recipes, and 2 Chainz appears to favor turkey bacon. Oh, and lots and lots of gold leaf.

Your Friendly Neighborhood Butcher

Eatocracy compiled a list of some of the best butchers in the country—those who source their meat from small, sustainable family farms, and provide all the traditional butchery services that your grandma remembers so well.

Forky Friday: 10/11/13 by Michelle Tam http://nomnompaleo.com

I do have a bone to pick with the list, though: where are my peeps from San Francisco’s 4505 Meats?

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Alex Boake Rocks

I tried my best to stay in a blissed-out, zen-like state post-vacation, but I had to immediately jump back into working nights, and now my whole family (including me) has a stomach bug. But you know what puts a smile on my face? This lovely picture of yours truly drawn by uber-talented artist and blogger Alex Boake!

Nom Nom Paleo Portrait by Alex Boake http://nomnompaleo.com

Aren’t those red sneakers the best? I need to go get some pronto—and learn to juggle knives and kettlebells, too. 

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Tropical Paleo Granola

Tropical Paleonola by Michelle Tam http://nomnompaleo.com

I’m back at the hospital burning the midnight oil, but I still have visions of sandy beaches, tropical drinks, and snorkeling alongside sea turtles dancing in my head. That’s the problem with vacation: it has an annoying tendency to end.

Tropical Paleonola by Michelle Tam http://nomnompaleo.com

I’m trying to hold onto as much island zen as possible, though. One of the vacation treats that I can’t get out of my head is an açaí bowl topped with crunchy house-made “Paleonola” that we enjoyed at a sunny vegan cafe the other day in Lahaina. Naturally, upon returning home, I felt compelled to tackle a grain-free granola recipe. (The rest of the açaí bowl’s on my list of to-dos, too.)

Tropical Paleonola by Michelle Tam http://nomnompaleo.com

Just for the record: Yes, I know “Paleo granola” is an oxymoron. There was a time when I thought that granola was a health food that I could and should eat on a daily basis, but the times they are a-changin’. I know granola—grain-free or not— is “treat” food that should be eaten only in moderation, and not an everyday breakfast superfood. But with that disclaimer out of the way, let me just say that just a handful of this stuff delivers a mildly-sweet, nutty, tropical crunch like nothing else.

As soon as we came home the other night, I started tinkering in the kitchen with different nut, seed, and sweeteners. It took a few batches, but I finally got it just right: crunchy, not too sweet, and with flavors that remind me of my favorite fruity drinks with tiny umbrellas stuck in ’em. Make a batch and share with your pals!

Tropical Paleonola by Michelle Tam http://nomnompaleo.com

Ingredients

Yield: 7 cups

  • 1 cup cubed fresh pineapple (approximately 1-inch cubes)
  • 5 large Medjool dates, pitted and roughly chopped (approximately ½ cup)
  • 2 tablespoons orange juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup coconut oil, melted
  • 3 cups raw almonds (I use a combination of raw almonds that are roughly chopped, slivered, and sliced.)
  • 3 cups raw coconut flakes
  • 1 cup raw macadamia nuts, roughly chopped
  • ½ cup raw sunflower seeds
  • ½ teaspoon kosher salt

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Forky Friday: 10/4/13

Forky Friday 10/4/13 by Michelle Tam http://nomnompaleo.com

Aloha, my friends!

Did you miss me? We’ve been away on vacation this week, but our time on Maui is winding down, so we’re going to try to make time pass as slooooowly as possible ’til we have to head back to the mainland. In the meantime, let’s get to those weekend links!

Forky Friday 10/4/13 by Michelle Tam http://nomnompaleo.com

Fear The Fish?

Because fresh fish is so plentiful and fresh in Hawaii, I’ve been ordering it every time I see it on a menu. That’s why I was so relieved to read that concerns over mercury levels in fish may be unfounded. After all, I love me some fresh seafood!

It’s Time To Celebrate with Decorative Gourds!

Forky Friday 10/4/13 by Michelle Tam http://nomnompaleo.com

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September 2013

14 posts

Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust

Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust by Michelle Tam http://nomnompaleo.com

You know that I’m a chocoholic, right? I don’t care if the Paleo Police kick down my door—I love dark chocolate. Just a tiny square of my favorite dark chocolate bar can usually satisfy my cravings for something sweet, which in turn keeps me from compulsively making “Paleofied” desserts on a regular basis. But on those occasions when I want a grain-free treat, it has to be ridiculously great. And made of chocolate, too. (Is that redundant?)

Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust by Michelle Tam http://nomnompaleo.com

That’s why I thank my lucky stars for Kelly Brozyna. Super-mom, blogger, and author of numerous cookbooks, Kelly adopted a gluten-, dairy-, and refined-sugar-free diet almost a decade ago to deal with a multitude of serious health issues in her family. Later, when she took her family one step further—from gluten-free to grain-free—their health went from pretty good to awesome.

I’ve long been a fan of Kelly’s blog, The Spunky Coconut. Her recipes—and especially her dairy-free frozen treats—are incredible. But what I admire most about Kelly is that she puts family and fun first. I loved tagging along on social media as her family drove from Denver to their new home in Southern California. And I’m excited to “meat up” with Kelly and her clan when she’s in the San Francisco Bay Area next month.

Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust by Michelle Tam http://nomnompaleo.com

She’ll be in town to promote her beautiful new tome, The Paleo Chocolate Lovers’ Cookbook. Filled with page after page of inventive and gorgeously photographed chocolate recipes, this is the definitive guide for real food enthusiasts with a cacao fixation. In other words: me.

Concocting Paleo desserts isn’t my strength, but clearly, Kelly’s been perfecting her craft for many years. Her Paleo dessert pantry includes a few new-to-me ingredients like liquid stevia, hemp milk, walnut flour, and chia meal—all of which I’m eager to play with as this holiday baking season approaches.

Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust by Michelle Tam http://nomnompaleo.com

But I wanted to make something from Kelly’s book now, and because I didn’t have all of these ingredients on hand, I chose a eye-popping recipe that I could whip up with items already in my pantry: Chocolate Pie with Raw Graham Cracker Crust.

Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust by Michelle Tam http://nomnompaleo.com

I loved that it was so simple to make—just a little chopping, melting, and blitzing—but admittedly, I was a bit skeptical about how this dessert would turn out. After all, the only ingredients are walnuts, Medjool dates, cinnamon, coconut cream, coconut oil, dark chocolate, vanilla, and salt. Hmm…no honey, maple syrup, or coconut sugar?

But my fears evaporated as soon as I dipped my finger in the pie filling and gave it a taste. Wowza.

I quickly hollered for the boys (and a pal who was over for a playdate) to sample it. They all went nuts, even though Big-O isn’t normally a fan of coconut or dates. (I conveniently failed to disclose the ingredients to them, but I have a feeling all three would have raved just as excitedly after tasting the filling.)

Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust by Michelle Tam http://nomnompaleo.com

In fact, I was able to crank out two mini pies in no time at all, and the results were deliciously decadent. It was like eating a chocolate truffle in a nutty graham cracker crust. If you’re cool with using a microwave (which I am), this recipe is even simpler ’cause it means the chocolate, coconut oil, and coconut cream can be melted/heated in a jiffy.

After I posted a picture of my finished Chocolate Pie on Facebook and Instagram, I was deluged with requests for the recipe. But because it’s not mine to share, I wanted to first ask for Kelly’s permission. Lucky for you, she said yes. You’re welcome!

Ready for the recipe?

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Paleo Eats 9/28/13: Back to Maui

After a hurried morning meal of baked eggs seasoned with furikake (toasted sesame and nori)…

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

…we grabbed our bags and hopped on a plane bound for Maui.

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

If you’ve stuck around for a while, you probably know that once or twice a year, our family decamps to Hawaii—our home away from home. I love everything about the islands: the people, the pace, the climate, the beaches, the sunsets, the food.

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

{Photo credit: Lil-O. This officially marks the first time my five-year-old has contributed a photograph to my blog.}

This trip came at the perfect time. It’s been an especially busy year for us. And though we’ve done our best to juggle parenting, full-time jobs, blogging, and cookbook-writing—not to mention a good deal more traveling than usual—we’ve all felt the strain. (Our schedules aren’t letting up, either. In two weeks, Henry, who just got back from New York, is heading off to Asia yet again.) Hitting the “pause” button is exactly what the four of us needed.

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

Well, okay…the five of us, if you include Cat Power. (Just to be clear: I’m referring to Cat Power, Lil-O’s ever-present stuffed cat—not Cat Power the musician.)

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

Although my carry-on bag was crammed with meaty treats…

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

…we were starving by the time we arrived on Maui.

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

Even after polishing off a late lunch of Thai food and hitting the grocery store to stock up on protein and plants for the coming week…

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

9/28/13: A Vacation Day in Pictures by Michelle Tam http://nomnompaleo.com

…our stomachs declared that it was dinner time.

A return to Star Noodle was in order.

Paleo Eats 9/28/13: Back to Maui by Michelle Tam http://nomnompaleo.com

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Forky Friday: 9/27/13

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

You thought I forgot about Forky Friday, didn’t you? I figured as long as I published this post before midnight in Pago Pago, it’s not late. It’s technically still Friday, after all.

Enough idle jibber-jabber. Let’s get to the links!

A Restaurant A Day…

These days, I eat the vast majority of meals at home, but I’ve long been passionate about searching near and far for good places to eat. I’m an admitted gastrotourist—I pick my travel destinations not based on historical significance, art, or culture, but by the prevalence of insanely-great eateries.

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

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

High on the list of places I like to visit for the food? New York. Henry just flew back from NYC, and I’ve already quizzed him about every meal he enjoyed while in the city. But vicarious living ain’t enough for me; if I live to be over 100 years old, I want to pull a Harry Rosen and dine out EVERY SINGLE NIGHT at a different hoity-toity restaurant in NYC. (Hat tip to Melicious!)

Pig Love

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

Oh, bacon. How I love you.

How To Make Friends And Impress People With Food Trivia

Ever have trouble engaging in light, witty cocktail-party banter?  Me, too. My social circle prefers NPR to TMZ, so no one ever wants to chat about the Kardashians with me.

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

But through trial and error, I’ve learned that food trivia is a sure-fire ice-breaker. So if you’re searching for something to discuss that’s more interesting than the weather (but less controversial than politics), turn to Tori Avey’s Did You Know? 10 Surprising Food History Facts.

I, for one, can’t wait for my next opportunity to sprinkle trivia about “mock bananas” made with boiled turnips into casual conversation.

It’s Apple Season!

Speaking of food trivia, here’s a great party trick you can use to impress a crowd: Memorize this list of 20 apple varieties. Then, challenge someone to an apple-variety name-off. You’ll win every time, and hearts will flutter.

Don’t worry. No one will think you’re weird at all.

(Speaking of apples, don’t forget to make some apple chips, too. Here’s a recipe you can use. There’s one in my upcoming cookbook, too!)

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

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