Nom Nom Paleo

How I Roll: Weeknight Paleo Dinner Prep

Pin It

I was asked about my dinner prep strategies during an interview last week, and I had to confess: I don’t give much thought to meal planning.

How I Roll: Weeknight Paleo Dinner Prep by Michelle Tam http://nomnompaleo.com

I’m not proud of it. I often wish I were more like the marvelous Melissa Joulwan, whose ingenious Weekly Cookup and Hot Plates concepts in her cookbook, Well Fed, make meal preparation a breeze. Or like Tammy Credicott, whose new book, Make Ahead Paleo, just arrived in the mail yesterday. If I really had my act together, I might even try cooking all my meals a full month in advance, à la Tricia Callahan of Once A Month Meals

Sadly, I’m a shambling mess when it comes to meal prep, and there are days when I’m tempted to go foraging for a carnitas salad bowl with extra guacamole at Chipotle instead of turning on the stove. After all, meals are the one thing that can be easily and cheaply outsourced…

How I Roll: Weeknight Paleo Dinner Prep by Michelle Tam http://nomnompaleo.com

But then, I remember: nothing beats home-cooked meals. 

Since going Paleo a few years ago, I’ve found that the only way I truly understand what I’m feeding myself and my boys is to roll up my sleeves and prepare our meals from scratch. In doing so, I’ve gained a newfound appreciation for whole, nutritious ingredients. Now, with countless hours in the kitchen under my belt, my culinary chops have slowly but surely improved. Like all skills, the only way to get better is to practice, practice, practice. 

How I Roll: Weeknight Paleo Dinner Prep by Michelle Tam http://nomnompaleo.com

Plus, I love our little clan’s nightly ritual of gathering together at the dinner table; there, we can come together as a family to: Instagram the food (that would be me), wearily complain about all the Lego bricks underfoot (Henry), share defensive strategies in response to zombie attacks (Big-O), and count aloud the number of days until Christmas (Lil-O). I have fond memories of cracking jokes over supper with my parents, sister, and grandparents, and I want to pass on this important tradition to my kiddos. 

Besides, cooking at home is far more budget-friendly than dining out every night. 

Read more

Whole30® Sriracha

Pin It

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

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

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

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

Ready for the recipe?

Read more

The Round-up: 30 Days of Whole30 Recipes!

Pin It

Whole30 Roundup by Michelle Tam http://nomnompaleo.com

Here it is: 30 days of Whole30® recipes—complete with tips, tricks, and encouragement to get you through the month!

Below, you’ll find a set of links to each of the daily Whole30-friendly recipes I posted throughout the month. Bookmark this post (or follow my Whole30 Pinterest board); then, when you’re stumped for meal ideas, come back for inspiration.

Book-lovin’ Whole30 eaters should also pick up a copy of my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans! It’s packed with new and classic recipes—many of which can’t be found anywhere else. Plus, over 100 of them are Whole30-compliant! Here’s a downloadable list of Whole30 recipes in my books.

image

And if you have an iPad, go download my Webby Award-winning app! With over 100 Whole30-approved recipes, interactive guides, a customizable shopping list, fully-emailable recipes, and a 30-day Whole30 meal plan, this iPad app is an invaluable tool for Paleo foodies and culinary newbies alike.

Now: onto my day-by-day guide to 30 days of Whole30 recipes!

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

image

(Looking for my previous Whole30 experiences? Check ’em out here and here.)

Still in a rut? Check out my August 2014 Whole30 Inspiration post with even MORE recipes here!

August 2014 Whole30 Inspiration by Michelle Tam http://nomnompaleo.com

And when you’re all done? Don’t fret, ’cause resources abound:

  • First, head on over to Whole9 to gobble up their wrap-up post, including links to articles about living (and eating!) in the days, weeks, and years post-Whole30. And if you have a copy of “It Starts With Food” on your bookshelf, take another look at Chapter 20 (“Strategies for Long-Term Success”), which is packed with tips for sustaining good health.

  • Lastly, HAVE FUN. I believe strongly that the lifestyle changes that really “stick” are the ones that are fun and exciting. Continue to foster your culinary curiosity, and play around in the kitchen. Not only will you eat healthier, but you’ll develop skills and gain knowledge that’ll make you even more awesome than you are right now (as if that’s even possible).

How did your Whole30 go? How do you feel? And what are your post-Whole30 plans?


Looking for more recipe ideas? 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)!

Whole30 Day 30: Oven-Braised Mexican Beef

Pin It

image

It’s Day 30! But before we sprint across the finish line, I have one more recipe to highlight.

This weekend, I’m off to New York to attend my cousin Jennifer’s baby shower. Henry and the kids will man the fort while I’m gone, but they won’t be left to fend entirely for themselves: I’m leaving them a big pot of Oven-Braised Mexican Beef. 

image

Wrapped in lettuce leaves and topped with homemade guacamole, this spicy, hearty take on chili con carne should keep my family’s bellies full while they cheer on the Niners this Super Bowl Sunday.

image

Follow the jump for the recipe and some announcements!

Read more

Whole30 Day 29: Garbage Stir-Fry with Curried Cabbage

Pin It

image

image

I rarely have time to make a big production out of my meals. Between work and parenting (and blogging and app development and — shh! — a new secret project), my cup runneth over. I’m not about to make a special weeknight trip to the market to hunt down some exotic ingredients for a complicated new recipe I found in a cookbook.

Instead, when pressed for time (which is just about always), I rummage through my pantry and fridge and MacGyver something together. And that usually involves some handy-dandy Emergency Protein™. (Who says I can’t trademark that?)

There are plenty of ways to quickly cook up a batch of Emergency Protein. My iPad cookbook app shows off a method for slow-roasting meats in an oven, and you can always just throw a steak on the grill or water oven. Leftovers can form the basis of a super-simple Emergency Protein meal, too. For example, on Saturday night, Henry reheated some leftover Slow Cooker Kalua Pig, paired it with a variation on Cauliflower Fried “Rice,” and voila! Dinner was on the table in minutes.

image

All out of leftovers? If you have a Defrost Bowl™ in your refrigerator, this shouldn’t post a problem at all. (What? You got a problem with me trademarking that, too?)

image

Over the years, I’ve gotten lots of questions about my Defrost Bowl, but there’s really nothing all that magical about it. It’s just a big bowl in my fridge that I use to thaw a bunch of frozen meat. (Note: It’s a bowl — not a colander. I certainly don’t want to clean up the bloody goo that inevitably oozes out of my packages of meat.) Every few days, I transfer some frozen protein from my freezer to my trusty Defrost Bowl; then, when it’s time to get cooking, I grab whatever Emergency Protein is no longer icy, and then decide on a cooking method.

image

My Defrost Bowl serves another purpose, too: It forces me to cook my meat before it spoils, and keeps me from stuffing my face with take-out. Win-win!

One of my all-time favorite ways to whip up supper in a flash using Emergency Protein is to make a Garbage Stir-Fry™. (Yes, I’m trademarking EVERYTHING. That’s my secret project.)

image

Keep reading, and I’ll show you how to make a fragrant and zesty Garbage Stir-Fry with ground meat, curry, and cabbage. Don’t worry about the name – I call it Garbage Stir-Fry, but once you taste it, you won’t want to throw any of it away.

Read more