Nom Nom Paleo


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**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

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

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Giveaway Time! BACON from U.S. Wellness Meats!

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I’m so excited to announce that the fine folks at U.S. Wellness Meats are sponsoring my giveaway to feed everyone’s  addiction to salty swine!

What’s up for grabs?

Six packs (nine pounds!) of sugar-free hickory smoked Whole30®-approved pork bacon!

The recipe for this bacon was recently tweaked and now it only contains two ingredients: compassionate certified pork and sea salt. It’s bacon that you can eat 365 days a year, even when you’re on a Whole30. If you win, you can use this delicious smoked pork to whip up the dishes in my upcoming iPad® app’s Baconfest recipe pack!

Here are the rules for this contest:

  1. You must be a U.S. resident. (Sorry international readers!)
  2. Like the U.S. Wellness Meats Facebook fan page.
  3. Share the promo video or the announcement post for the upcoming Nom Nom Paleo iPad app via Twitter,  Facebook , and/or Pinterest. Please make sure you tell folks that the app will be available on 4/27/12!
  4. Leave one comment on this post telling me that you followed all steps by 4/24/12 at 11:59 p.m. PST.

Shoot if I wasn’t running this contest, I’d want to win.

**UPDATE on 4/25/12 at 1:08 a.m.: THE CONTEST IS OVAH! Congrats to DAVID WENDLAND!**

Hardcore Albacore a.k.a. Broiled Bacon-Wrapped Tuna Medallions

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I love, love, love my new seafood CSA, Siren SeaSA! The pristine albacore in my weekly delivery was so fresh that I needed only a simple marinade, BACON, and high heat to get it ready to stuff in our mouths.

I got the idea for wrapping my tuna in bacon from the Siren SeaSA site (a new recipe is posted every Thursday in anticipation of the catch of the week). I modified the recipe with a technique for par-cooking the bacon in the microwave (those folks at Cook’s Illustrated are so smart) and I also whipped up a Paleo-friendly marinade.

Here’s what I gathered to feed 2 people:

  • 1 pound skinless albacore loin, sliced crosswise into 1.5 inch medallions (yields 5 pieces)
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup coconut aminos
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Red Boat Fish Sauce
  • Freshly ground black pepper
  • 1/2 teaspoon Aleppo pepper
  • 5 slices of thin-cut bacon

Here’s how I made it:

I preheated the broiler on high and made sure the top rack was 6 inches from the heating element.

I cut my tuna loin into five mini steaks…

…and placed them in a large bowl.

I whipped up the marinade by combining the orange juice, coconut aminos, vinegar, fish sauce, black pepper, and Aleppo pepper in a measuring cup.

I poured the finished marinade…

…over the albacore medallions and let them marinate for 15 minutes.

In the meantime, I placed the bacon on a microwave-safe plate lined with four sheets of paper towel…

…and covered them with two more sheets. I microwaved the bacon on high for 1-2 minutes so it was cooked halfway but still pliable.

After the tuna was finished marinating, I wrapped each piece in a slice of bacon (with the ends tucked under the fish) and placed them on a rack which was on top of a foil-lined baking tray.

I broiled the bacon-wrapped tuna for about 4 minutes on one side and flipped them over and cooked them for an additional 2 minutes (or until bacon is crispy).

Here’s a quick video showing how I made these bacon-wrapped bites. And if you don’t recognize the background music, you’re clearly not as nerdy and decrepit as me.

Paleo Eats: 7/6/11

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Wanna know what I ate on my last night of work for the week?

My first meal consisted of a hodgepodge of snack items: 1/4 pound of roast beef, sliced English cucumber, cherry tomatoes, and store-bought spicy guacamole.

When my stomach started grumbling at 3:00 a.m., I gobbled up a heaping tablespoon of coconut butter. Maybe I got a rogue batch but the coconut butter was tasting more like oil than coconut flesh — which is kind of the opposite of how I like it. Rawr!

For my last meal at work, I reheated some leftover Thai yellow curry with grass fed beef brisket and roasted cauliflower.

After I got home from dropping Big-O off at summer camp, I went to bed and napped for three hours. (Flip day alert!)

I woke up in the early afternoon and snacked on a grass fed Paleo kit and a handful of coconut flakes.

At dinnertime, I was intent on making a hearty salad with leftover sous vide chicken breast, hard-boiled eggs, baked bacon, avocado, cherry tomatoes, cucumbers, and greens. That’s quite a mouthful. Let’s just call it a Cobb salad, shall we?

I chopped the veggies, sliced the chicken, boiled a bunch of eggs, and blanched and baked The Bacon King’s homemade bacon (made with pastured pork belly).

Woooowee this bacon was tasty! Even Lil-O, the uber-picky, ovo-lacto-carb-fiend gobbled it right up!

Now, back to dinner…

I tossed everything on a salad plate and dinner was served:

Here’s a tip of the day: Store your ripe avocados in the fridge — they’ll last longer.

Good night!

Super Porktastic Bacon-Topped Spinach and Mushroom Meatloaf

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I was inspired to make this bacon-topped, veggie-laden meatloaf after watching this video on I wasn’t brought up on bad meatloaf as a child, so I don’t have an aversion to it like some folks. Quite the opposite, in fact. As a college student, I used to routinely hit up all the local diners to seek out the best meatloaf sandwiches.

I’ll be the first to admit that not all of my kitchen experiments turn out tasty, but tonight’s pork-y loaf was definitely a winner. Don’t believe me? My six-year old declared that he was rating it “FIVE stars!” AND he polished off his plate. (This doesn’t always happen; often, he butters me up with a compliment but then doesn’t eat the meal at all. It’s sweet, yet infuriating.)

The original recipe looks delicious, but I decided to veer away from it — not only to make it Paleo-friendly, but also to simplify the steps. In place of the milk and fresh breadcrumbs, I threw in coconut cream, coconut flour, and minced mushrooms. And since I’m too lazy to steam, drain, and chop fresh spinach, I replaced the fresh spinach with chopped frozen spinach. Also, after the recommended baking time, the bacon on top was still kind of limp, so I briefly stuck the meatloaf under the broiler to crisp up the bacon. Who wants soggy bacon? Not this gal!

Here’s what I gathered to feed 4-6 hungry adults:

  • 1 pound frozen chopped spinach
  • 1 tablespoon unsalted butter (or coconut oil)
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 1/2 pound Cremini mushrooms, finely chopped
  • 1/4 cup coconut cream or coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
  • ¼ cup coconut flour
  • 1 medium garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • 3-5 bacon slices
  • Tomato sauce, warmed, for serving (optional)

Here’s how I made it:

I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware container

…covered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.

I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.

I sautéed them until the liquid had evaporated and the onions were softened.

Next, I blended the coconut cream, parsley, and celery until a puree was formed.

In this case, the $29 immersion blender trumped the expensive Vitamix; the small volume didn’t blend properly in my fancy blender.

I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.

Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms.

I used my hands to gently combine all the ingredients.

I tested if the seasoning was right by frying up a tiny meatloaf patty.

Then, I transferred the mixture to an ungreased 9 x 5 loaf pan…

…and layered the bacon on top.

(You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience).

My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.

There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.

I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.

Man, this meatloaf was super-moist, delicious, and chock-full of veggies! Coconut haters: Don’t worry - you can’t taste any coconut at all.

I can’t wait to eat the leftovers!