Nom Nom Paleo® https://nomnompaleo.com Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam! Thu, 12 Dec 2019 01:55:53 +0000 en-US hourly 1 https://wordpress.org/?v=5.3 https://nomnompaleo.com/wp-content/uploads/2016/12/cropped-NomNomPaleoBlogIcon-32x32.png Nom Nom Paleo® https://nomnompaleo.com 32 32 Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam! Nom Nom Paleo® Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam! Nom Nom Paleo® https://nomnompaleo.com/wp-content/plugins/powerpress/rss_default.jpg https://nomnompaleo.com/blog Instant Pot Butternut Squash Soup https://nomnompaleo.com/instant-pot-butternut-squash-soup https://nomnompaleo.com/instant-pot-butternut-squash-soup#respond Tue, 10 Dec 2019 04:07:57 +0000 https://nomnompaleo.com/?p=15039 Got an Instant Pot and looking for a cozy paleo soup recipe that’s perfect for fall and winter? This Instant Pot Butternut Squash Soup is super easy to make, super bacon-y, and Whole30-friendly! Shortcuts to deliciousness By using an Instant Pot, you can speed up the cooking process and concentrate the flavor of the butternut...

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Got an Instant Pot and looking for a cozy paleo soup recipe that’s perfect for fall and winter? This Instant Pot Butternut Squash Soup is super easy to make, super bacon-y, and Whole30-friendly!

A collage of the cooking steps to make Whole30 and paleo Instant pot butternut squash soup.

Shortcuts to deliciousness

By using an Instant Pot, you can speed up the cooking process and concentrate the flavor of the butternut squash—which means you can skip the extra step of roasting the squash that many recipes call for! Plus, this recipe includes flavor and/or texture boosters—crispy bacon bits, Magic Mushroom Powder, and aged balsamic vinegar—all of which will level up this winter soup to dinner party-worthy fare, even if the only fancy pants person slurping it up is YOU.

Can you make this soup in a slow cooker?

If you don’t own an Instant Pot or pressure cooker, you can make this soup in a Crock-Pot: dump all the ingredients (except for the bacon and balsamic vinegar) into a slow cooker and cook on low for about 6 hours. Crisp up the bacon on the stovetop or in the oven and add the bacon bits and a drizzle on the balsamic vinegar when you ladle it up.

Honestly, the hardest part of this recipe is peeling and hacking up the squash! Even with that, I’ve got you covered—simply follow the steps below and you’ll end up with a big bowl of butternut squash cubes!

How to cut up a butternut squash

  • Cut the ends off of the butternut squash with a chef’s knife. Next, use a small paring knife to cut the squash in half crosswise, at the point where the squash bulges out.

A four-picture shot of someone cutting a butternut squash. Cut the two ends off with a chef's knife and then use a paring knife to cut it in half crosswise.

  • Use a sharp vegetable peeler to remove the skin from the butternut squash. Cut the bulbous part of the squash in half and scoop out the seeds.

Four pictures that show the steps on how two peel and deseed a butternut squash.

  • Cut the squash up into cubes and wedges of approximately the same size. Done!

A person in a red apron is cutting a butternut squash into cubes.

Do you need to wear gloves to cut up butternut squash?

Maybe. After cutting up a bunch of squash to create and (repeatedly!) test this recipe, the skin on my hands turned orange and they felt like I had a tight pair of gloves on—but ones that wouldn’t wash or peel off. Apparently, I got butternut squash (cucurbita moschata) dermatitis!

I always noticed this reaction happening after I cut butternut or acorn squash, but I always thought it was just the squash sap discoloring my skin. This time, my reaction was more severe and my skin started itching and cracking. If your skin is sensitive to the butternut squash sap, wear some gloves before you cut it up!

Is there a quick fix?

There really isn’t a fast cure for “squash hands” — you just have to moisturize and softly exfoliate with a wet hand towel. For most folks, the effects just go away after a couple of days. Also, the skin reaction doesn’t mean you can’t eat squash. I can eat it with no issues as long as the squash has been cooked—and I’m so glad because I love it!

Time to make easy Instant Pot Butternut Soup!

Serves 6

Ingredients:

  • ¼ pound bacon, cut crosswise into ¼-inch strips
  • 1 large onion, diced
  • 6 garlic cloves, smashed and peeled
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch chunks
  • 3 cups bone broth or chicken broth
  • 2 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
  • Aged balsamic vinegar

Equipment:

(All of my favorite kitchen tools are listed here on this page.)

Method:

Turn on the sauté function on the Instant Pot and drop in the bacon bits when the metal insert is hot.

Adding thinly sliced bacon to an Instant Pot set on the sauté function.

Cook the bacon for about 10 minutes or until crispy, stirring every few minutes. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate.

Sautéing bacon bits in the metal insert of an Instant Pot until crispy and then removing them with a slitted spoon to a paper towel-lined plate.

Add onions and garlic to the bacon drippings and cook for 1 to 2 minutes.

Using a stainless steel scraper to transfer diced onions to an Instant Pot to make paleo butternut squash soup.

Stir in the cubed squash, broth, and Magic Mushroom Powder.

A person is adding Magic Mushroom Powder to an Instant Pot filled with broth and butternut squash.

Lock the lid on the Instant Pot and program it to cook for 7 minutes under high pressure.

Someone locking the lid on an Instant Pot to make Instant Pot butternut squash soup.

When the soup has finished cooking, release the pressure manually.

Someone releasing the pressure manually from an Instant Pot. An overhead shot of Instant Pot butternut soup before it is blended.

Taste the soup for seasoning and adjust if necessary. Then, grab an immersion blender to purée the soup until smooth and silky!

An overhead shot of an immersion blender in a pot of Instant Pot butternut squash soup.

Ladle the soup into bowls and drizzle aged balsamic vinegar and crispy bacon bits on top.

A black bowl is being filled with Instant Pot butternut squash soup. On the right the bowl of Whole30 soup is being topped with bacon bits and balsamic vinegar.

You can keep the soup in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months.

A black bowl filled with Instant Pot Butternut Squash Soup on a wooden cutting board.

Other Whole30-friendly Instant Pot soups to make:


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

 PRINTER-FRIENDLY RECIPE CARD

Instant Pot Butternut Squash Soup

Got an Instant Pot and looking for a cozy paleo soup recipe that’s perfect for fall and winter? This Instant Pot Butternut Squash Soup is super easy to make, super bacon-y, and Whole30-friendly!

  • ¼ pound bacon (cut crosswise into ¼-inch strips)
  • 1 large onion (diced)
  • 6 garlic cloves (smashed and peeled)
  • 3 pounds butternut squash (peeled, seeded, and cut into 1-inch chunks)
  • 3 cups bone broth (or chicken broth)
  • 2 teaspoons Magic Mushroom Powder (or Diamond Crystal kosher salt)
  • aged balsamic vinegar
  1. Turn on the sauté function on the Instant Pot and drop in the bacon bits when the metal insert is hot.

  2. Cook the bacon for about 10 minutes or until crispy, stirring every few minutes. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate.

  3. Add onions and garlic to the bacon drippings and cook for 1 to 2 minutes.

  4. Stir in the cubed squash, broth, and Magic Mushroom Powder.

  5. Lock the lid on the Instant Pot and program it to cook for 7 minutes under high pressure.

  6. When the soup has finished cooking, release the pressure manually.

  7. Taste the soup for seasoning and adjust if necessary. Then, grab an immersion blender to purée the soup until smooth and silky!

  8. Ladle the soup into bowls and drizzle aged balsamic vinegar and crispy bacon bits on top.

You can keep the soup in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months.

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Red Cabbage Slaw with Tangy Carrot Ginger Dressing https://nomnompaleo.com/post/3955306349/red-cabbage-slaw-with-tangy-carrot-ginger-dressing https://nomnompaleo.com/post/3955306349/red-cabbage-slaw-with-tangy-carrot-ginger-dressing#respond Mon, 02 Dec 2019 06:00:00 +0000 https://nomnompaleo.com/2011/03/19/red-cabbage-slaw-with-tangy-carrot-ginger-dressing/ This colorful and tangy Whole30-friendly red cabbage slaw is a refreshing spin on a traditional cole slaw. The acidity of this vegetable side dish perfectly balances the heartiness of your favorite rib-sticking meaty entree! I love me some cabbage but I don’t always have 2.5 hours to make my favorite braised cabbage recipe. Sometimes I...

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This colorful and tangy Whole30-friendly red cabbage slaw is a refreshing spin on a traditional cole slaw. The acidity of this vegetable side dish perfectly balances the heartiness of your favorite rib-sticking meaty entree!

A shot of Whole30 and paleo red cabbage slaw in a large white bowl with two wooden serving spoons inside.

I love me some cabbage but I don’t always have 2.5 hours to make my favorite braised cabbage recipe. Sometimes I just wanna chop up a raw cabbage, throw on some dressing and be done with it.  Plus, this zippy slaw tastes great as leftovers!

A collage of the cooking steps for Whole30 and paleo red cabbage slaw with tangy carrot and ginger dressing.

The secret sauce

The best thing about this simple cabbage slaw is the tangy, zesty, and creamy dressing! Save the extra sauce so you can drizzle it on all the things and to perk up leftover red cabbage slaw. Just keep the dressing in a sealed container in the fridge for up to a week.

The one caveat for this tasty sauce is that you’ll need a powerful blender or food processor to blend all the veggies into a smooth dressing. Blender not quite cutting it? Chop the ingredients more extensively before blitzing everything together!

What can you serve with it?

Any meat dish! I love serving this acidic red cabbage slaw with Cracklin’ Chicken or a big pile of Kalua Pig or Instant Pot Carnitas. If you want to make it a complete meal, toss cooked chicken while you’re making the slaw and you’re good to go!

Can you make this slaw ahead of time?

I think the slaw tastes best when you dress it right before you serve it, but leftovers still taste wonderful. Leftover red cabbage slaw can be stored in a fridge for up to 4 days. If you need to amp up the flavors of the leftover salad, drizzle on some extra dressing and toasted almonds before serving!

Time to make some red cabbage slaw!

Serves 8

Carrot Ginger Dressing

  • 2 medium carrots, peeled and chopped
  • 2 scallions, white parts only, roughly chopped (the green parts will be used for the slaw)
  • 1 large Medjool dates, pitted and roughly chopped
  • ½ cup apple cider vinegar
  • ⅓ cup Paleo mayonnaise
  • 1 tablespoon chopped fresh ginger root
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Diamond Crystal Kosher salt
  • ¼ teaspoon freshly ground black pepper

Red Cabbage Slaw

  • 1 small red cabbage, cored and thinly sliced (about 2 pounds)
  • 2 carrots, julienned or peeled into thin strips
  • 2 scallions, greens only, thinly sliced
  • ¼ cup minced fresh cilantro
  • ½ cup Carrot Ginger Dressing (see above)
  • 2 tablespoons toasted slivered almonds

Equipment:

All of my favorite kitchen tools are listed here.

Method:

Make the Carrot Ginger dressing! In a high speed blender, combine all the ingredients for the carrot ginger dressing and blitz…

An overhead shot of the tangy carrot ginger dressing for red cabbage slaw in an open Vitamix blender. The picture on the right is a side shot of a Vitamix blending up the dressing

…until smooth.

An overhead shot of the tangy carrot and ginger dressing in an open Vitamix blender.

In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro.

A shot of someone adding cilantro and green onions to a bowl filled with red cabbage and carrots to make red cabbage slaw.

Pour in ½ cup of Carrot Ginger Dressing and toss well.

Someone tossing whole30 red cabbage slaw in a large clear bowl with wooden spoons.

Taste and add extra dressing if needed. Sprinkle toasted slivered almonds on top…

Adding toasted almonds on top of Whole30 and paleo red cabbage slaw.

…and serve!

An overhead shot of someone holding a big bowl of healthy red cabbage slaw topped with toasted almonds and fresh herbs.

Looking for more cabbage dishes?

[Originally posted on March 19, 2011. Updated on December 2, 2019.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

 PRINTER-FRIENDLY RECIPE CARD

Red Cabbage Slaw with Tangy Carrot and Ginger Dressing

This colorful and tangy Whole30-friendly red cabbage slaw is a refreshing spin on a traditional cole slaw.

Carrot Ginger Dressing

  • 2 medium carrots (peeled and chopped)
  • 2 scallions (white parts only, chopped)
  • 1 large Medjool date (pitted and chopped)
  • ½ cup apple cider vinegar (or white balsamic vinegar)
  • ⅓ cup Paleo Mayonnaise
  • 1 tablespoon chopped fresh ginger root
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon freshly ground black pepper

Red Cabbage Slaw

  • 2 pounds red cabbage (cored and thinly sliced)
  • 2 medium carrots (peeled into strips or julienned)
  • 2 scallions (greens only, thinly sliced)
  • ¼ cup minced cilantro
  • ½ cup Carrot Ginger Dressing (see above)
  • 2 tablespoons toasted slivered almonds

Carrot Ginger Dressing

  1. In a powerful blender or food processor, combine all the ingredients for the carrot ginger dressing and blend until smooth.

Red Cabbage Slaw

  1. In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro.

  2. Pour in ½ cup of Carrot Ginger Dressing and use tongs to mix well.

  3. Taste and add extra dressing if needed. Sprinkle toasted slivered almonds on top and serve.

 Leftover red cabbage slaw can be stored in a fridge for up to 4 days. If you need to perk up the flavors of the leftover salad, drizzle on some extra dressing and toasted almonds before serving!

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Holiday Gift Guide 2019 https://nomnompaleo.com/holiday-gift-guide-2019 https://nomnompaleo.com/holiday-gift-guide-2019#respond Fri, 29 Nov 2019 01:58:18 +0000 https://nomnompaleo.com/?p=14874 It’s that time of year again, when I share some of my favorite things in this 2019 Holiday Gift Guide! As in years past, I recommend only items that I have personally purchased myself and truly love. You won’t find ugly sweaters or any junk that won’t stand the test of time. In fact, some...

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It’s that time of year again, when I share some of my favorite things in this 2019 Holiday Gift Guide! As in years past, I recommend only items that I have personally purchased myself and truly love. You won’t find ugly sweaters or any junk that won’t stand the test of time. In fact, some of these items are holdovers from previous holiday gift guides because I think they’re well-made, well-tested, and will bring joy for many years to come!

A collage of holiday gift ideas from Nom Nom Paleo. It includes electronics, kitchen gear, cookbooks, exercise gear, and more.

Gifts to help you sleep

Good sleep is the ultimate gift! And as a recovering nightshift worker, it’s the one thing I prioritize above all other aspects in my life. Every night, my aim is to get high quality sleep in a dark, cool room for at least 7 to 8 hours—and I’ve personally tested a bunch of handy aids that help me achieve the maximum in high quality sleep!

A closeup of an Oura ring, the best sleep and activity tracker, and one of Nom Nom Paleo's 2019 holiday gift guide picks.

Oura Ring

I LOVE my Oura ring and won’t stop telling everyone how great it is! It’s hands-down the best sleep and activity tracker on the market, and every morning I synch it with my app to assess my readiness for the day. Yes, I have a subjective sense of how I feel in the morning, but as a natural-born rule follower, I crave objective data to nudge my sleep-promoting behaviors in the right direction. For example, if my Oura ring tells me my readiness level is high I’ll make an effort to go the gym even if I’m feeling lazy. Conversely, if Oura says my readiness is low due to poor sleep or an elevated body temperature, I’ll opt for a brisk walk instead of going balls-to-the-wall at the gym. My Oura offers up all sorts of data to help me figure out how to optimize my sleep—and it looks pretty slick, too! Get one here.

A gray colored folded Luna weighted blanket, an item on Nom Nom Paleo's 2019 holiday gift guide.

Luna Weighted Blanket

I bought a Luna weighted blanket earlier this year, and it has been one of my favorite additions to my bedtime routine. It feels like I’m getting a cozy hug all night! The heaviness of this particular blanket is perfectly balanced; unlike some other weighted blankets, the heavy parts don’t end up migrating to one side or corner, leaving the blanket lopsided. Truth be told, it took me a couple of sleeps to get used to it, but now I can’t sleep without it. We now have weighted blankets on every bed in the house! Get one here.

A white lectrofan sound machine, an item on Nom Nom Paleo's 2019 holiday gift guide

’Lectrofan White Noise Sound Machine

When I was a nightshift worker, I wore earplugs to block out all sounds when I slept during the day. However, they didn’t work well because ear plugs often fall out, feel uncomfortable, or fail to block out sharp, abrupt noises.

Nowadays, I use the opposite tactic to help me sleep—a ’Lectrofan white noise machine. The constant fan-like sound lulls me to sleep and masks outside noise and disturbances. I pack it with me whenever I travel, and it definitely drowns out big city sounds and adds a relaxing hum that helps me drift off to slumberland. Get one here.

A Tempur-Pedic foam eye mask, an item on Nom Nom Paleo's 2019 holiday gift guide

Tempur-Pedic Eye Mask

I have been a happy owner of a Tempur-Pedic eye mask for many, many years. I’ve tried plenty of other highly-recommended eye masks, but for me, none of them have worked as well at blocking out light and not squashing my eyeballs into my skull. I’ve purchased quite a few of these eye masks, though the only reason I’ve had to replace them is because I keep accidentally leaving them in hotel beds. Get one here.

Need more items to help with your sleep? Here’s a list of other items that help me catch my zzzs.

My Favorite Kitchen Gear

I’m keeping my kitchen gear gift recommendations short and sweet this year—mostly because these four items will level up everyone’s cooking for many years to come.

A 6-quart Instant Pot Duo Evo Plus, a pick on Nom Nom Paleo's 2019 holiday gift guide.

Instant Pot Duo Evo Plus (6-quart)

I know there are a bazillion variations of the Instant Pot, but this newest model is the one you should buy for your pals—and yourself! The new Instant Pot Duo Evo Plus is an improvement on and evolution of my two favorite models, the Ultra and Duo Plus.

Why is the Instant Pot Duo Evo Plus the best model to buy?

  • Improved venting for quick pressure release!
  • The inner pot now has stay-cool handles to make it easier to remove!
  • The inner pot has a flat bottom for better browning AND you can use it on other cooktops!
  • An easier interface for programming the Instant Pot and a digital display!

Want other options? Click here for my favorite Instant Pot models ranked in order. But as I said, my number one pick is the Instant Pot Duo Evo Plus, and you can get one here.

A yellow Thermapen Mk4, a suggestion on Nom Nom Paleo's 2019 holiday gift guide.

Thermapen Mk4

The super-accurate, quick-reading instant read Thermapen Mk4 thermometer has been my trusty companion in the kitchen for a few years! Plus, it’ll be be marked down 25% for Black Friday starting 11/27/19. Get one here.

A Chef’s Choice 15 Trizor XV EdgeSelect Professional Electric Knife Sharpener, a suggestion on Nom Nom Paleo's 2019 holiday gift guide.

Chef’s Choice 15 Trizor XV EdgeSelect Electric Knife Sharpener

There’s nothing that helps a cook better in the kitchen than a sharp knife. I have my own favorite chef’s knife, but I can’t tell you which one’s best for you; to see how they feel in your hand, you really need to personally test out knives yourself. But once you pick out the perfect knife, you’ll need to keep it sharp and the Chef’s Choice 15 Trizor XV sharpener is fantastic and super easy to use. Get one here.

A front shot of a tin of Magic Mushroom Powder, an item on Nom Nom Paleo's 2019 holiday gift guide

Magic Mushroom Powder

Magic Mushroom Powder is my go-to all-purpose seasoning that makes everything taste better! Use it in place of salt in all of your favorite recipes and everyone will compliment you on your culinary creations. But don’t just take my word for it: Dylan Dreyer, an anchor on the Today Show, proclaimed our Magic Mushroom Powder as her favorite food seasoning!

You can buy cute tins of Magic Mushroom Powder nationwide at a Whole Foods Market near you or make it yourself by following this recipe!

Want to see what other kitchen gear I stock in my kitchen and pantry? Go here to check out all of my recommendations!

Fun Gifts For Active Folks

Got a pal who loves traveling or getting their fitness on? These items may just put a spring in their step (literally)!

A Bellicon 44-inch classic rebounder with orange bungee cords, a pick from Nom Nom Paleo's 2019 holiday gift guide!

Bellicon Classic 44” Exercise Trampoline

I recently splurged on a Bellicon indoor mini trampoline/rebounder and my whole family has the best time jumping on it throughout the day. It’s definitely the priciest rebounder on the market—I waited a whole year before I bit the bullet—but I haven’t regretted the purchase. I bought a 44-inch Bellicon because I wanted a low impact, high energy workout I could squeeze in at home between sessions of tapping on my laptop. I literally jump on the rebounder for a few minutes every hour to get my heart pumping and to put a big goofy grin on my face. Get one here.

A DJI Mobile 3 is holding an iPhone X with an image of someone making Paleo Pumpkin muffins

DJI Mobile 3

If (like me!) you use your mobile phone to shoot a lot of video, you’ll love the DJI Mobile 3. This lightweight portable and  foldable gimbal is great for stabilizing your phone—no vibrations or shakiness! Good luck prying it out of your kids’ hands after they discover how it’ll level up their home videos! Get one here.

A pair of AfterShokz Aeropex Open-Ear Wireless Bone Conduction Headphones in space gray, a pick on Nom Nom Paleo's 2019 holiday gift guide

AfterShokz Aeropex Open-Ear Wireless Bone Conduction Headphones

Earbuds just don’t fit in my weirdly shaped earholes properly, and I’ve always had a difficult time finding the right pair. But then, I got these bone conduction headphones where the sound is conducted through your cheekbones—leaving your earholes open. YES, YOU HEARD ME RIGHT! Plus, they’re super cool, lightweight, and I can still hear traffic (or my kids) while I’m listening to my favorite podcast. Get one here.

A blue colored Body Back Buddy Trigger Point Back Massager, an item on Nom Nom Paleo's 2019 holiday gift guide

Body Back Buddy Trigger Point Massager

When I suffered from frozen shoulder last year, one of the items that made me feel better was this self-massager. It’s cheap and effective, and I use it to press out any tight muscles on my shoulders, back, and neck. Small victories, man. Get one here.

Favorite Books and Cookbooks

Our family loves books and cookbooks. If you love food and/or laughs, these books will fit the bill!

A copy of Ready or Not cookbook on top of a red Nom Nom Paleo cookbook

Nom Nom Paleo Cookbooks & iOS app!

I know I’m biased, but my favorite cookbooks of all time are the ones that Henry and I created. I love them SO MUCH, and we think it’ll help your whole family learn how to cook and find shortcuts to deliciousness!

Click on the links below to buy:

*If you got a new iPhone and the app is acting funky or missing recipes, simply delete the app from your device and download it again for free!

A photo of the cover of the Spanish version of Michelle Tam's cookbook, Ready or Not!, titled Estas Listo O No!

¡Estás Listo O No! (Spanish version of Ready or Not!)

Psst! If you want to gift (for others or yourself) the Spanish version of Ready or Not!, ¡Estás Listo O No!, you can buy it by clicking here! You can also get it with free worldwide shipping, by clicking here.

A cover of Ali Wong's book, Dear Girls, a pick on Nom Nom Paleo's 2019 holiday gift guide

Dear Girls by Ali Wong

I am a HUGE fan of the brilliant, gut-bustingly funny, and downright filthy Ali Wong. Her new book is a collection of letters to her two daughters, and each one is hilarious, touching, and illuminating. Get it here.

A picture of Teri Turner's No Crumbs Left cookbook, a pick on Nom Nom Paleo's 2019 holiday gift guide

No Crumbs Left by Teri Turner

My buddy Teri Turner is an inspiration inside and outside of the kitchen. Her debut cookbook, No Crumbs Left, is filled with incredible heart and amazing recipes! Get it here.

The cover of Amanda Haas's The Vibrant Life cookbook, a pick on Nom Nom Paleo's 2019 holiday gift guide

The Vibrant Life by Amanda Haas

My friend Amanda Haas is the coolest. Not only is she an amazing cook, mother, and entrepreneur—she just published a fab book that helps women live their best life. Amanda’s book has amazing gluten-free recipes and tons of tips she’s mined from her expert pals on everything from the healing powers of yoga, acupuncture, meditation, humor, and even sex! Get it here.

A side angle of Andrea Nguyen's Vietnamese Food Any Day Cookbook, a pick on Nom Nom Paleo's 2019 holiday gift guide

Vietnamese Food Any Day by Andrea Nguyen

Andrea Nguyen is the queen of South East Asian cooking, and her latest cookbook teaches you how to make delicious Vietnamese food with staples you can find at your neighborhood grocery store. This is not a gluten-free cookbook, but many dishes are adaptable! Get it here.

Looking for more gift ideas?


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

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Paleo Pumpkin Muffins https://nomnompaleo.com/paleo-pumpkin-muffins https://nomnompaleo.com/paleo-pumpkin-muffins#respond Tue, 19 Nov 2019 04:34:05 +0000 https://nomnompaleo.com/?p=14807 These grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients! Nothing says autumn like pumpkin-flavored everything: pies, lattes, nuts—even toothpaste and shampoo (I kid you not, people). But before pumpkin fatigue sets...

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These grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!

A collage of the cooking steps to make easy and healthy paleo pumpkin almond flour muffins

Nothing says autumn like pumpkin-flavored everything: pies, lattes, nuts—even toothpaste and shampoo (I kid you not, people). But before pumpkin fatigue sets in, I need you to try my grain-free Paleo Pumpkin Muffins for one simple reason: they’re crazy simple and delicious.

Almond Flour Muffins

These paleo pumpkin muffins are made with just almond flour as the base. Even though I love grain-free paleo treats, I don’t have the patience (or the expandable pants) required to test out every single substitution or alternative flour available. If I can nail a paleo dessert recipe with just one type of flour—in this case, almond flour—I call it a day and say “you’re welcome” to my waistline. Plus, I don’t need to spend tons of money on expensive flours and starches that I’ll rarely use.

Pro tip: The most accurate way to measure almond flour is by weight on a kitchen scale. No scale? You can also just use the “fluff, sprinkle, and scrape” method demonstrated here with dry measuring cups.

On the left, someone is weighing out almond flour on a kitchen scale. On the right, someone is measuring the almond flour in a measuring cup.

Nut allergy?

Need a nut-free version? I don’t have one (yet), so try this pumpkin bread recipe by my pal Danielle Walker instead!

Substitutions?

Unfortunately, my cooking skills are way stronger than my baking skills so I’m not sure how this recipe will work with different flours or how to substitute the eggs, sweetener, etc. If you try a substitution and it works out great, please leave a note in the comments so everyone can benefit from your baking prowess. Thanks in advance!

Can you use the paleo pumpkin muffin batter to make a cake or bread?

Yes! If you want to make a paleo pumpkin snack cake or pumpkin bars, pour the batter into a greased 8-inch by 8-inch square cake pan and bake it in the oven for 25 to 35 minutes or until cooked through. Love pumpkin bread? Pour into a greased loaf pan and bake for 50 to 60 minutes or until cooked through. If the top is browning too quickly, tent the top of the loaf with a piece of foil at the 45 minute mark.

Get your kids to bake them!

These paleo pumpkin muffins are so dang easy to make, you should hand the recipe to your kiddos and tell them to bake a dozen! Before I finalized the recipe, I asked my favorite teenagers to bake a batch to see if the muffins would come out the right way…and the recipe passed with flying colors!

A teenage girl and boy are scooping paleo pumpkin muffin batter into the muffin tins and the next picture has them transferring the cooked muffins to a cooling rack.

Let’s make Paleo Pumpkin Muffins!

Makes 12 muffins

Ingredients:

Equipment: All my favorite kitchen tools are listed on this constantly updated Amazon page.

Method:

Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.

A person is adding parchment muffin liners to a muffin tin to make paleo pumpkin muffins.

Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.

Whisking the dry ingredients for paleo pumpkin muffins in a clear large mixing bowl.

In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.

Measuring out the wet ingredients for paleo pumpkin muffins and then mixing it together with a hand mixer.

Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend…

Adding the dry ingredients to the wet ingredients and then using a hand mixer to blend the paleo pumpkin muffin batter.

…until well combined.

A teenage boy and a teenage girl are smiling as they are mixing a batch of paleo pumpkin muffins in a glass bowl.

Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!

The paleo almond flour pumpkin muffin batter ready to be scooped into the muffin tin.

Divide the batter evenly into each muffin liner. (I recommend using a #20 disher to scoop the batter if you have one.)

Someone using a disher to scoop the paleo almond flour muffins into the lined muffin tin.

A teenage girl smiles as she scoops batter into a muffin tin.

Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark.

Baking the paleo pumpkin muffins in the oven and rotating them at the halfway point.

The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.

Checking the doneness of paleo pumpkin muffins by inserting a toothpick into the center of one.

Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.

A shot of the cooked paleo pumpkin muffins on a cooling rack.

Eat ’em up! Store the muffins in a sealed container in the fridge for up to a week.

A closeup of the paleo pumpkin muffins on a wire rack.

Looking for other tasty paleo pumpkin dessert recipes? Make one of these treats:


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

 PRINTER-FRIENDLY RECIPE CARD

Paleo Pumpkin Muffins

These grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!

  • 2½ cups finely ground almond flour
  • 2 teaspoons pumpkin spice blend
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar (or 1 teaspoon lemon juice)
  • ¼ teaspoon Diamond Crystal kosher salt 
  • 1 cup canned pumpkin purée
  • ½ cup honey
  • 4 large eggs
  • 1 teaspoon vanilla extract
  1. Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.

  2. Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.

  3. In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.

  4. Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.

  5. Divide the batter evenly into each muffin liner. (I use a #20 disher to scoop the batter.) Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!

  6. Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.

  7. Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.

Store the muffins in a sealed container in the fridge for up to a week.

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Paleo Thanksgiving Recipes https://nomnompaleo.com/2017/11/15/paleo-thanksgiving-recipes https://nomnompaleo.com/2017/11/15/paleo-thanksgiving-recipes#respond Sun, 17 Nov 2019 01:45:16 +0000 https://nomnompaleo.com/?p=6733 Looking for fabulous and easy paleo Thanksgiving recipes? This roundup of grain-free, gluten-free, and Whole30-friendly Turkey day recipes are perfect for your holiday gatherings and everyone will feel great the next morning! Okay, U.S.-based Paleo procrastinators: It’s that time of year again, when you’re tasked with either: Preparing an entire Thanksgiving feast Bringing something to...

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Looking for fabulous and easy paleo Thanksgiving recipes? This roundup of grain-free, gluten-free, and Whole30-friendly Turkey day recipes are perfect for your holiday gatherings and everyone will feel great the next morning!

A shot of a Paleo Thanksgiving table with a spatchcock turkey and all the side dishes.

Okay, U.S.-based Paleo procrastinators: It’s that time of year again, when you’re tasked with either:

  • Preparing an entire Thanksgiving feast
  • Bringing something to a Turkey Day potluck
  • Or figuring out what you’re going to eat at someone else’s decidedly non-Paleo-friendly Thanksgiving gathering

Well, it’s not too late to pick yourself up off the couch and plan your menu—and to that end, I’ve compiled a ton of nomtastic Thanksgiving ideas to help inspire you!

Free Nomtastic Paleo Thanksgiving E-Book

The cover of A Very Nomtastic Paleo Thanksgiving e-book filled with foolproof Nom Nom Paleo recipes

Some of my festive favorites are featured in my newly updated (and 100% FREE) Nomtastic Thanksgiving e-book for subscribers to my weekly email newsletter. If you haven’t already subscribed, do it now, and you’ll get access to a complete Paleo Thanksgiving primer featuring step-by-step recipes, a shopping list, countdown planner, and more. And if you’re already a subscriber, check your emails (including your Promotions and Junk folders if you don’t see it right away) for a downloadable link to the e-book!

Paleo Thanksgiving Recipes in this free e-book include:

BUTTERFLIED BIG BIRD

A shot of a paleo spatchcock turkey that is on a cutting board surrounded by pomegranates.

What’s Turkey Day without a turkey? As you can see, I prefer to spatchcock (a.k.a. butterfly) my turkey to make sure the entire bird cooks evenly, resulting in tender, juicy meat rather than dry, overcooked white meat and raw, undercooked dark meat. I dry-brine my turkey with kosher salt, and flavor the meat with an herb-infused ghee mixture that melts under the crispy skin. Once you’ve cooked (and eaten) a Butterflied Big Bird, you’ll never go back.

Get the recipe here!  


MAGIC CROWN ROAST OF PORK

Someone holding a crown rack of pork that is ready to be carved at the Thanksgiving table

Not a turkey fan? Make this meaty—and incredibly easy—Thanksgiving centerpiece. Combining my Magic Mushroom Powder seasoning and J. Kenji Lopez-Alt’s reverse-sear technique, this pork roast will have you seriously re-thinking whether Turkey Day should be renamed Porky Day.

Get the recipe here


CRAN-CHERRY SAUCE + UMAMI GRAVY

On the left is an overhead shot of paleo Cranberry and Cherry Sauce and on the right is Autumn Vegetable mash with a gluten-free umami gravy.

Thanksgiving wouldn’t be the same without the traditional sauces and gravies that accompany your feast, right? So don’t forget about my Cran-Cherry Sauce and Umami Gravy!

Get the recipe for Cran-Cherry Sauce here

Get the recipe for Umami Gravy here


ROASTED GARLIC AUTUMN MASH + INSTANT POT AUTUMN MASH

A closeup shot of paleo autumn root vegetable mash in a bowl with minced chives on top.

Thanksgiving dinner just wouldn’t be complete without a generous serving of mashed root vegetables. You can make this Autumn Mash on the stovetop or in an Instant Pot, but either way, this comforting, colorful alternative to boring old mashed potatoes will put a smile on your guests’ faces—guaranteed.

Get the recipe for Roasted Garlic Autumn Mash here

Get the recipe for Instant Pot Autumn Mash here


ASIAN CITRUS BRUSSELS SPROUTS SLAW

A closeup shot of a bowl filled with an Asian shaved brussels sprouts salad next to a wooden spoon and cloth napkin.

Best. Slaw. Ever. This Asian-inspired Brussels sprouts slaw isn’t exactly traditional, but its umami-packed punch will knock your socks off. In a good way.

Get the recipe here


PUMPKIN + CARROT MUFFINS

A shot of Paleo Pumpkin and Carrot Muffins cooling in the muffin tin.

My pal Chef Gregory Gourdet made these insanely delicious muffins for a Nom Nom Paleo brunch event at his restaurant a few years back, and they were an instant hit. If you make a batch for Thanksgiving, I bet you won’t have any left over. (This recipe is not Whole30.)

Get the recipe here!


PUMPKIN, COCONUT + MAPLE CUSTARD CUPS

A tray filled with cups of paleo pumpkin and coconut custards topped with crispy coconut chips.

Pumpkin lovers have yet another dessert option on my Paleo Thankgiving menu: Pumpkin, Coconut + Maple Custard Cups. Like the other sides and sweets on this list, these sweet and creamy cups can be made ahead of time, freeing you up to watch football or just sleep in on Thanksgiving Day. (This recipe is not Whole30.)

Get the recipe here


Where’s the Paleo Stuffing Recipe?

I don’t have one yet! However, here are three fab ones from my blogger pals:


If you subscribe to my newsletter and download my Nomtastic Thanksgiving e-book, you’ll be able to take advantage of a comprehensive shopping list and countdown meal planner to take the guesswork out of Turkey Day meal prep.

But WAIT! Let’s say you want to cook up some other dishes instead. Or what if you’re only celebrating with a small group or just need to bring a DIY hostess gift? What then?

As luck would have it, over the years, I’ve dreamed up a bunch of Thanksgiving-appropriate mains, sides, snacks, and treats that you can incorporate into your annual Turkey Day feast. Feel free to mix-and-match from these recipes to create your own Paleo Thanksgiving meal—or if you’re planning to just bring something to a friend or relative’s potluck, pick your favorite dish and get cookin’!

Even more Paleo Turkey Day Recipes!


CARROT + CARDAMOM SOUP

An overhead shot of a bowl of paleo and Whole30 carrot and cardamom soup in a white bowl.

Get the recipe here!


INSTANT POT CURRIED CREAM OF BROCCOLI SOUP

A bowl of paleo and Whole30 Curried Cream of Broccoli Soup topped with crispy Kalua Pig.

Get the recipe here


ENDIVE, RADICCHIO, AND APPLE SALAD WITH PORKITOS AND HAZELNUTS

An overhead shot of two plates filled with endive, apple, hazelnut, and crispy prosciutto salad.

Get the recipe here


CURRY TURKEY BITES + APRICOT-GINGER SAUCE

An overhead shot of Curried Turkey bites with Apricot Ginger sauce, a Whole30 portable meal

Get the recipe here


Prosciutto-Wrapped Asparagus

An overhead shot of a plate of Whole30 and paleo prosciutto wrapped asparagus drizzled with balsamic vinegar.

Get the recipe here!


SPATCHCOCKED CHICKEN WITH HERB BUTTER

A front shot of a spatchcock roast chicken with herb butter on a wire rack in a rimmed baking sheet, ready to eat

Get the recipe here


INSTANT POT (PRESSURE COOKER) CHICKEN + GRAVY

A shot of a plate filled with Instant Pot Chicken and Gravy, cut into slices.

Get the recipe here


THE PERFECT STEAK

On the left, someone is salting some steaks on a cutting board. On the right, some steaks are cooking on a rimmed baking sheet in the oven.

Get the recipe here


INSTANT POT YANKEE POT ROAST

An overhead shot of a plate with Instant Pot Yankee Pot Roast, roasted asparagus, and paleo cauliflower puree.

Get the recipe here


WHOLE ROASTED CAULIFLOWER

An overhead shot of a whole roasted cauliflower head in a cast iron skillet ready to eat.

Get the recipe here


ROASTED BRUSSELS SPROUTS AND BACON

An overhead shot of a tray of roasted Brussels sprouts and bacon fresh out of the oven.

Get the recipe here


Shaved Brussels Sprouts with Bacon

A closeup of shaved brussels sprouts and bacon in a cast iron skillet ready to serve.

Get the recipe here!


BRUSSELS SPROUTS CHIPS

A bowl of crispy Brussels sprouts chips with browned edges

Get the recipe here


GARLIC CAULIFLOWER MASHED “POTATOES”

An overhead shot of a bowl filled with garlic cauliflower mashed potatoes, a great low carb Thanksgiving side dish.

Get the recipe here


SWISS CHARD WITH RAISINS, PINE NUTS, AND PORKITOS

A shot of a white bowl filled with swiss chard, toasted pine nuts, raisins, and crispy prosciutto.

Get the recipe here


ROASTED KABOCHA SQUASH

A closeup shot of wedges of roasted kabocha squash on a white plate.

Get the recipe here


BAKED YAMS (SWEET POTATOES)

A side shot of a baked sweet potato split open and topped with toasted almonds, pomegranates, and balsamic vinegar.

Get the recipe here


PRESSURE COOKER BRAISED KALE + CARROTS

An overhead shot of braised kale and carrots, a simple Instant Pot vegetable side dish

Get the recipe here


SWEET POTATO AND CASHEW DIP

An overhead shot of sweet potato and cashew dip surrounded by colorful vegetables.

Get the recipe here


ROASTED ROSEMARY ALMONDS

A closeup shot of roasted rosemary almonds, a simple party appetizer.

Get the recipe here


COCO-NUTTY DARK BARK

A closeup of paleo chocolate bark with coconuts, dried cranberries, and macadamia nuts on top.

Get the recipe here! (This recipe is not Whole30.)


NOM NOM CHOCOLATE TRUFFLES

A closeup shot of paleo chocolate truffles, an easy Paleo Thanksgiving dessert.

Get the recipe here! (This recipe is not Whole30.)


Paleo Pumpkin Muffins

A closeup of paleo pumpkin muffins, an easy almond flour healthy treat.

Get the recipe here! (This recipe is not Whole30.)


Feeling inspired? Good! Now go plan your feast! Happy Thanksgiving, everyone!

[Originally posted on November 17, 2017. Updated on November 17, 2019.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

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Matcha Pudding https://nomnompaleo.com/matcha-pudding https://nomnompaleo.com/matcha-pudding#respond Tue, 12 Nov 2019 04:26:10 +0000 https://nomnompaleo.com/?p=13712 Matcha pudding is a simple and creamy paleo dessert that you can whip together with just a few ingredients. If you love Japanese green tea, this dreamy non-dairy, gluten-free, and egg-free treat will hit the spot! It’s no secret that I love matcha SO VERY MATCHA. So much so that I’m droppin’ puns like a...

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Matcha pudding is a simple and creamy paleo dessert that you can whip together with just a few ingredients. If you love Japanese green tea, this dreamy non-dairy, gluten-free, and egg-free treat will hit the spot!

A closeup shot of paleo matcha pudding in a clear glass, topped with fresh raspberries.

It’s no secret that I love matcha SO VERY MATCHA. So much so that I’m droppin’ puns like a dad! Longtime Nomsters know that I’m kind of obsessed with matcha, which is why I incorporate this finely milled Japanese green tea leaf into lots of recipes (e.g. Cold Matcha Latte, No-Bake Matcha Cheesecake, Matcha Coconut Gummies, and Cold Brew Matcha). If you’re not a fan of pumpkin-spiced everything in the autumn, give this delicious matcha pudding a shot—it has just the right amount of sweetness, and the coconut milk infuses this treat with healthy fat!

(Not a fan of matcha but still want pudding? Make my Paleo Pudding Parfaits!)

Which matcha should I use?

Because this matcha pudding is made with only six ingredients, you should use a high quality, bright green matcha. Yes, you can choose to use a cheaper culinary grade matcha, but beware: the grayish color and slight bitterness will come through in the dessert. What’s my favorite matcha? I love this brand and I use Breakaway’s Cold Brew Reserve in most of my recipes because it’s always in my fridge. (Save 20% with the code nomnompaleo — not sponsored or an affiliate, I just love it.)

Can I use another nut milk instead?

Sure! I’ve tried this pudding with almond and cashew milk, and either will work. However, full-fat coconut milk is creamier and yields a thicker pudding. Heck, you can even use whole milk if you tolerate dairy.

Whip it good!

When you first take this matcha pudding out of the fridge, it’ll be a jiggly green gelatinous mass. Here’s what’ll flash through your noggin: WHUT?! THIS IS NOT THE SOFT, CREAMY PUDDING YOU PROMISED ME! Calm yourself. The key to the creamy texture is to whip it with a hand mixer—and to continue whipping until the jello-y chunks transform into a smooth and creamy pudding. It’ll happen—but not if you try to do it with a fork. Also, if you refrigerate the whipped pudding to eat later, you’ll have to whip it again to achieve the same soft texture.

Time to make matcha pudding!

Serves 4

Ingredients:

  • 2 teaspoons matcha
  • 1 can (13.5 ounces) full fat coconut milk, divided
  • 2 teaspoons gelatin
  • 2 tablespoons honey (or more to taste)
  • ⅛ teaspoon Diamond Crystal brand kosher salt
  • 1 teaspoon vanilla extract
  • 12 raspberries (optional garnish)

Equipment: all my favorite kitchen tools are listed on this constantly updated Amazon page.

Method:

Measure out the matcha into a small bowl.

Someone spooning bright green matcha powder into a small bowl to make matcha pudding.

Shake the can of coconut milk well, and whisk ¼ cup of it with the matcha. (It’s okay if the coconut milk has some clumps—you’ll blend them smooth with an immersion blender later.)

Pouring coconut milk into the bowl with the matcha and stirring it with a whisk.

Stir in the gelatin to bloom/rehydrate. Set the bowl aside.

Adding a spoonful of gelatin to the coconut milk and matcha mixture for paleo matcha pudding.
Next, heat the remaining coconut milk, honey, and salt over medium heat, stirring frequently, until the sweetened milk is steaming, but not boiling.

Three shots showing someone adding honey and salt into coconut milk in a small saucepan.
Once the flavored coconut milk is hot, take the pot off the heat and add the gelatin/matcha/coconut milk mixture to the pot and stir well.

A blue silicone spatula spoons the matcha and gelatin mixture into the heated coconut milk.Pour in the vanilla extract.

Pouring in vanilla extract into the small saucepan filled with hot coconut matcha milk.

Use an immersion blender to whisk everything together, or transfer the matcha milk to a blender and mix until uniform. No matcha chunks, please!

Blending the matcha coconut milk mixture with an immersion blender in the small saucepan.

Pour the matcha mixture into a medium bowl. Chill the pudding in the fridge for 30 minutes uncovered. Then, cover and chill for an additional 1½ hours or until solid. You can keep the pudding in the fridge for up to 4 days before serving.

A medium bowl filled with matcha pudding ready for the refrigerator.
When you’re ready to serve the pudding, grab a hand mixer and beat the pudding until it’s nice and fluffy. Be patient—it will go from chunky to smooth, I promise!

A hand mixer blends the chilled matcha pudding until is creamy and smooth.
Divide the pudding into four bowls or cups.

Spooning the creamy matcha pudding into a clear glass serving container.

Plop on some fresh raspberries, if desired, and serve ’em up!

A side shot of dairy-free matcha pudding in a clear glass with a spoon inside.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

 PRINTER-FRIENDLY RECIPE CARD

Matcha Pudding

Matcha pudding is a simple and creamy paleo dessert that you can whip together with just a few ingredients. If you love Japanese green tea, this dreamy non-dairy, gluten-free, and egg-free treat will hit the spot!

  • 2 teaspoons matcha
  • 13.5 ounces full-fat coconut milk
  • 2 teaspoons gelatin
  • 2 tablespoons honey (or more to taste)
  • ⅛ teaspoon Diamond Crystal kosher salt 
  • 1 teaspoon vanilla extract
  • 12 raspberries (optional garnish)
  1. Measure out the matcha into a small bowl.

  2. Shake the can of coconut milk well, and whisk ¼ cup of it with the matcha. (It’s okay if the coconut milk has some clumps—you’ll blend them smooth with an immersion blender later.)

  3. Stir in the gelatin to bloom/rehydrate. Set the bowl aside.

  4. Next, heat the remaining coconut milk, honey, and salt over medium heat, stirring frequently, until the sweetened milk is steaming, but not boiling.

  5. Once the flavored coconut milk is hot, take the pot off the heat and add the gelatin/matcha/coconut milk mixture to the pot and stir well. Pour in the vanilla extract.

  6. Use an immersion blender to whisk everything together, or transfer the matcha milk to a blender and mix until uniform. No matcha chunks, please!

  7. Pour the matcha mixture into a medium bowl. Chill the pudding in the fridge for 30 minutes uncovered. Then, cover and chill for an additional 1½ hours or until solid. You can keep the pudding in the fridge for up to 4 days before serving.

  8. When you’re ready to serve the pudding, grab a hand mixer and beat the pudding until it’s nice and fluffy. Be patient—it will go from chunky to smooth, I promise!

  9. Divide the pudding into four bowls or cups. Plop on some fresh raspberries, if desired, and serve ’em up!

  • If you refrigerate the leftover pudding, beat it again with a hand or stand mixer to get the creamy pudding texture.
  • You can store the pudding in the fridge for up to four days.

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Prosciutto-Wrapped Asparagus https://nomnompaleo.com/post/3159900635/broiled-prosciutto-wrapped-asparagus-spears https://nomnompaleo.com/post/3159900635/broiled-prosciutto-wrapped-asparagus-spears#respond Tue, 05 Nov 2019 00:08:00 +0000 https://nomnompaleo.com/2012/05/18/broiled-prosciutto-wrapped-asparagus-spears/ Broiled prosciutto-wrapped asparagus spears are a quick and delicious Whole30 appetizer, and perfect for any paleo party! It’s an elegant crowd-pleasing holiday potluck staple that can be ready to serve in less than 30 minutes! Every pork fan loves this simple appetizer because the salty ribbons of prosciutto crisp up like bacon while the sweet...

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Broiled prosciutto-wrapped asparagus spears are a quick and delicious Whole30 appetizer, and perfect for any paleo party! It’s an elegant crowd-pleasing holiday potluck staple that can be ready to serve in less than 30 minutes!

A closeup of Broiled Prosciutto-Wrapped Asparagus Spears on a white platter.

Every pork fan loves this simple appetizer because the salty ribbons of prosciutto crisp up like bacon while the sweet asparagus in the middle gets soft and tender. Once you drizzle aged balsamic vinegar on the roasted spears, you’ll end up with a dish that satisfies everyone’s sweet, salty, and tangy cravings. Besides, who doesn’t want veggies and meat bundled all into one morsel that can eaten with your hands?

Tips for the best Prosciutto-Wrapped Asparagus

  • Use super thinly sliced prosciutto. Thicker cut prosciutto is too salty and won’t crisp properly.
  • When it comes to asparagus, size matters. The asparagus stalks shouldn’t be super thin because they’ll overcook before the prosciutto gets crispy. In this case, medium thickness is ideal. Make sure all the stalks are all about the same size so the asparagus stalks will cook at the same rate.
  • Magic Mushroom Powder can be used in place of salt to add a zing of umami to this dish. But don’t be too heavy handed because the prosciutto is already salty.

An overhead shot of prosciutto-wrapped asparagus on a white plate.

What do you serve with prosciutto-wrapped asparagus?

If you’re eating the asparagus as a side dish (as opposed to an appetizer), you can serve it with roast chicken (e.g., Damn Fine Chicken), meatballs (e.g. Tsukune), or a meaty stew (e.g. Instant Pot Magic Short Ribs). You can also serve them at breakfast with a side of creamy scrambled eggs. Leftovers can be diced up and tossed in a frittata or cauliflower fried rice!

Time to make Prosciutto-Wrapped Asparagus!

Serves 8

Ingredients:

  • 2½ pounds asparagus, washed and dried
  • ½ pound prosciutto di Parma, thinly sliced
  • 2 tablespoons avocado oil, extra virgin olive oil, algae oil, or melted ghee
  • Magic Mushroom Powder or Diamond Crystal kosher salt
  • Freshly ground pepper
  • 2 tablespoons aged balsamic vinegar

Equipment:

All my favorite kitchen tools and equipment are listed here.

Method:

Heat the broiler to high (with the rack 6 inches from the heating element) and grab the asparagus. Place the rubber bands back on the cleaned asparagus, line up the ends and cut off the tough ends (about 2 inches from the bottom).

Trimming the tough ends off of a bunch of asparagus for Whole30 Prosciutto-Wrapped asparagus

Divide the trimmed asparagus evenly on two rimmed baking sheets…

An overhead shot of the trimmed asparagus divided evenly onto two rimmed baking sheets.

…drizzle some avocado oil over the spears, and season conservatively with Magic Mushroom Powder (or salt) and pepper.

Cut each slice of prosciutto into 3 thin strips…

A slice of prosciutto is on a wooden cutting board and cut into thirds.

…and wrap one strip around each asparagus spear.

A person is wrapping a thin strip of prosciutto around an asparagus spear.

Arrange all the prosciutto-wrapped asparagus in a single layer on both rimmed baking sheets.

An overhead shot of two rimmed baking sheets filled with prosciutto-wrapped asparagus in a single layer.

Pop one tray under the broiler for ~5-8 minutes, tossing the spears at the halfway point.

Someone placing a rimmed baking sheet of prosciutto-wrapped asparagus under the broiler in the oven.

The asparagus are ready when the prosciutto crisps up and the asparagus is tender. Try one to check if they’re ready! Repeat the process with the second tray.

An overhead shot of a person holding a tray of prosciutto-wrapped asparagus.

Drizzle on some aged balsamic vinegar and start noshing!

Someone adding aged balsamic to prosciutto-wrapped asparagus.

[Originally posted: May 18, 2012. Updated: November 4, 2019.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

Prosciutto-Wrapped Asparagus

Broiled prosciutto-wrapped asparagus spears are a quick and delicious Whole30 appetizer that’s perfect for any paleo party.

  • 2½ pounds asparagus (washed and dried)
  • ½ pound prosciutto di Parma
  • 2 tablespoons avocado oil (extra virgin olive oil, algae oil, or melted ghee)
  • Magic Mushroom Powder (or kosher salt)
  • Freshly ground pepper
  • 2 tablespoons aged balsamic vinegar
  1. Heat the broiler to high (with the rack 6 inches from the heating element) and grab the asparagus. Place the rubber bands back on the cleaned asparagus, line up the ends and cut off the tough ends (about 2 inches from the bottom).

  2. Divide the asparagus evenly on two rimmed baking sheets, drizzle some avocado oil over the spears, and season conservatively with Magic Mushroom Powder (or salt) and pepper. Don’t go crazy with the Magic Mushroom powder because the prosciutto is plenty salty.

  3. Cut each slice of prosciutto into 3 thin strips and wrap one strip around each asparagus spear.
  4. Pop one tray under the broiler for ~5-8 minutes (tossing the spears at the halfway point) or until the prosciutto crisps up and the asparagus is tender. Repeat the process with the second tray.

  5. Drizzle on some aged balsamic vinegar and dig in!

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Sheet Pan Tandoori Chicken https://nomnompaleo.com/sheet-pan-tandoori-chicken https://nomnompaleo.com/sheet-pan-tandoori-chicken#respond Tue, 29 Oct 2019 05:06:48 +0000 https://nomnompaleo.com/?p=13519 Love both my Whole30- and keto-friendly Super Easy Tandoori Chicken and Tandoori Whole Roasted Cauliflower recipes, but don’t want the hassle of cooking two separate dishes? I’ve got a quick and easy weeknight dinner solution for you: Sheet Pan Tandoori Chicken! As the self-proclaimed queen of shortcuts to deliciousness, I love the idea of a...

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Love both my Whole30- and keto-friendly Super Easy Tandoori Chicken and Tandoori Whole Roasted Cauliflower recipes, but don’t want the hassle of cooking two separate dishes? I’ve got a quick and easy weeknight dinner solution for you: Sheet Pan Tandoori Chicken!

An overhead shot of quick and easy sheet pan tandoori chicken with cauliflower, a simple Whole30 and keto dinner.

As the self-proclaimed queen of shortcuts to deliciousness, I love the idea of a sheet pan chicken dinner in which the protein and veggies are seasoned perfectly and they all finish cooking at the same time. But mere ideas without execution mean JACK FROGGIN SQUAT, my friends. Sure—many sheet pan chicken recipes look promising, but they often underdeliver—and you end up with dry and powdery poultry served alongside vegetables that are either mushy or still raw. When you force yourself to choke down that sad supper, you’ll also be swallowing your salty river of tears.

To which I say: NO MORE!

After testing and testing and testing and even more testing, I came up with a perfect sheet pan supper. This Indian-inspired family-friendly recipe calls for minimal effort: just toss the ingredients with a creamy, spice-infused Whole30 marinade and plop the tray in the oven. This Sheet Pan Tandoori Chicken is a winner—my kids actually cheer when they smell the comforting spices wafting through the house at dinner time! (Well, they said “YAY!” unironically—that counts as a cheer, right?)

Tips for a terrific Sheet Pan Tandoori Chicken dinner

The key to a fantastic and low-stress sheet pan chicken dinner is to use ingredients that can tolerate a roaring hot oven and still have some wiggle-room when it comes to doneness. That’s why this recipe features:

  • A paleo-friendly, dairy-free tandoori marinade: this creamy, mildly spicy, Indian-inspired sauce coats the chicken and veggies and keeps them from drying out. If you have a bottle of Nom Nom Paleo Tandoori, use one cup of it in place of making your own marinade!
  • Boneless, skinless chicken thighs: this thrifty poultry cut is readily available and will taste good even if the oven timer went off 5 minutes ago and you completely forget to take your chicken out. And yes, I SAID THIGHS. Back away from those boneless skinless chicken breasts—unless you’re willing to monitor them vigilantly while they’re cooking or you’re okay with sawdust for meat.
  • Hearty cruciferous vegetables: Cauliflower, Brussels sprouts, and broccoli all work well in this recipe. Just cut them so they’re the same shape and will finish cooking in about 30 minutes. Don’t cut them up too small or your veggie pieces’ll shrivel up and burn before the chicken is finished cooking!

Time to make Sheet Pan Tandoori Chicken!

Serves 4

Ingredients:

Tandoori marinade*

  • 1 cup full-fat coconut milk or plain coconut milk yogurt
  • 2 tablespoons tandoori spice mix (no salt added)
  • 1 tablespoon Diamond Crystal kosher salt (use half the amount if you are using Morton’s brand or a fine grain salt)
  • 1 tablespoon freshly squeezed lemon juice

*If you have a bottle of Nom Nom Paleo Tandoori, just shake it up and pour out 1 cup of it for the marinade—no need to make it from scratch!

Sheet Pan Tandoori Chicken

  • 1 tablespoon avocado oil or fat of choice
  • 1 small cauliflower (2 pounds or less), cut into florets
  • 1 small red onion, thinly sliced
  • 1½ pounds chicken thighs, boneless and skinless
  • ¼ cup fresh cilantro leaves (optional)
  • 1 lemon, cut into wedges (optional)

Equipment:

All of my favorite cooking tools are listed here.

Method:

Heat oven to 450°F or 425°F convection with the rack in the middle.

Whisk together the coconut milk, tandoori spice, salt, and lemon juice in a 2-cup measuring cup. (Got a bottle of Nom Nom Paleo Tandoori? Just measure out 1 cup of it in place of making your own marinade!)

Whisking together coconut milk and tandoori spices in a measuring cup to make keto Sheet Pan Tandoori Chicken

Use a pastry brush to evenly spread the avocado oil over the bottom of a rimmed baking sheet. (You can skip this part and line your pan with parchment paper or foil—your resulting dinner won’t brown as much, but clean-up will be a breeze.)

A silicone brush is spreading avocado oil on a rimmed baking sheet for a healthy sheet pan chicken dinner.

Place the cauliflower and onions in a large bowl and pour in half of the tandoori marinade. Toss well to coat.

Pouring dairy-free tandoori marinade on cauliflower and onions in a large bowl for Sheet Pan Tandoori Chicken

Shake off the excess marinade and arrange the cauliflower and onions on the greased baking sheet.

Arranging tandoori-marinated cauliflower and onions on a sheet pan for Whole30 Tandoori Chicken.

Add the chicken thighs to the bowl and pour in the remaining marinade. Toss well to coat evenly.

Pouring keto tandoori marinade on boneless skinless chicken thighs and tossing them well.

Arrange the thighs in a single layer on the sheet pan with the cauliflower.

Arranging chicken thighs in a single layer on a baking tray for healthy Sheet Pan Tandoori Chicken

Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, flipping the cauliflower and rotating the tray 180° at the halfway point.

Placing a sheet pan tandoori chicken dinner into the oven.

The sheet pan dinner is done when the cauliflower is tender and browned and the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if you ignored what I told you earlier and decided to use chicken breasts).

Rotating paleo sheet pan chicken tandoori at the halfway point in the oven.

Garnish with the minced cilantro and serve with lemon wedges. Dig in!

An overhead view of sheet pan Tandoori Chicken fresh from the oven with lemons and cilantro on top.

Leftovers can be saved in the fridge for up to four days or in the freezer for up to 4 months.

Craving other Whole30 Sheet Pan Dinners? Try these Nomster favorites!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

Sheet Pan Tandoori Chicken

This quick and easy Sheet Pan Tandoori Chicken is a delicious Indian-inspired Whole30 and keto-friendly meal the whole family will love!

Tandoori Marinade

  • 1 cup full-fat coconut milk (or plain coconut yogurt)
  • 2 tablespoons tandoori spice mix (no salt added)
  • 1 tablespoon Diamond Crystal kosher salt  (or 1½ teaspoons fine grain salt)
  • 1 tablespoon lemon juice

Sheet Pan Tandoori Chicken

  • 1 tablespoon avocado oil (or fat of choice)
  • 1 small cauliflower (2 pounds or less, cut into florets)
  • 1 small red onion (cut into thin wedges)
  • 1½ pounds chicken thighs (boneless and skinless)
  • ¼ cup minced fresh cilantro (optional)
  • 1 lemon (cut into wedges (optional))
  1. Heat oven to 450 F or 425 F convection with the rack in the middle.

  2. Whisk together the coconut milk, tandoori spice, salt, and lemon juice in a 2-cup measuring cup. (Got a bottle of Nom Nom Paleo Tandoori? Just measure out 1 cup of it in place of making your own marinade!)

  3. Use a pastry brush to evenly spread the avocado oil over the bottom of a rimmed baking sheet. (You can skip this part and line your pan with parchment paper or foil—your resulting dinner won’t brown as much, but clean-up will be a breeze.)

  4. Place the cauliflower and onions in a large bowl and pour in half of the tandoori marinade. Toss well to coat.

  5. Shake off the excess marinade and arrange the cauliflower and onions on the greased baking sheet.

  6. Add the chicken thighs to the bowl and pour in the remaining marinade. Toss well to coat evenly with the tandoori marinade.

  7. Arrange the thighs in a single layer on the sheet pan with the cauliflower.

  8. Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, flipping the cauliflower and rotating the tray 180° at the halfway point.

  9. The sheet pan dinner is done when the cauliflower is tender and browned and the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if using chicken breasts).

  10. Sprinkle on the minced cilantro and serve with lemon wedges. Dig in!

  • If you’re using bottled Nom Nom Paleo Tandoori, just substitute 1 cup of it for the marinade! The Tandoori marinade can solidify in the fridge, just take it out for 30 minutes before you use it to loosen it up!
  • You can store the leftovers in the fridge for up to 4 days and in the freezer for up to 4 months.
  • You can experiment with different vegetable combinations. I love using Brussels sprouts and broccoli in this dish!

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Tsukune https://nomnompaleo.com/tsukune https://nomnompaleo.com/tsukune#respond Mon, 21 Oct 2019 03:09:42 +0000 https://nomnompaleo.com/?p=13369 Tsukune, savory Japanese grilled ground chicken meatballs, can easily be made Whole30-friendly at home. Along the way, I’ve simplified the process even further so you can broil them in the oven any time you’re craving these umami-packed bites! Many moons ago, I fell in love with tsukune at a casual yakitori restaurant after stuffing my...

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Tsukune, savory Japanese grilled ground chicken meatballs, can easily be made Whole30-friendly at home. Along the way, I’ve simplified the process even further so you can broil them in the oven any time you’re craving these umami-packed bites!

A platter of healthy Whole30 tsukune, Japanese chicken meatballs.

Many moons ago, I fell in love with tsukune at a casual yakitori restaurant after stuffing my face with a myriad of smoky grilled chicken skewers. Our family sampled the whole menu, but the one dish we kept ordering from the kitchen was tsukune—we couldn’t get enough of the juicy meatballs glazed with a thin layer of tare sauce, a tangy and sweet soy sauce-based dipping sauce.

After I discovered my gluten intolerance, the joy was sucked out of dining at yakitori joints because none of the grilled chicken skewers could be dunked in the tasty tare sauce. Cue sad trombone.

Easy Whole30 Tare Sauce

But recently, I was able to turn my frown upside down after realizing that my super versatile All-Purpose Stir-Fry Sauce can be used in place of tare sauce! It hits the same flavor notes as a traditional tare, but it doesn’t contain soy, gluten, or refined sugar. See, non-believers? I told you All-Purpose Stir-Fry Sauce can be used to make a bazillion dishes!

A side shot of a platter of paleo tsukune, gluten-free Japanese ground chicken meatballs.

Tips for making fab tsukune at home

  • Use ground chicken thighs, not super lean breast meat. NO ONE WANTS DRY BALLS IN THEIR MOUTH. (I buy ground chicken thighs at Whole Foods or at a Japanese grocery store. Also, a good butcher can help you grind chicken thighs! You can also cube up boneless, skinless chicken thighs and freeze them for 30 minutes before pulsing them in a food processor.)
  • You can store the meatball mixture in the fridge for up to a day in advance before cooking them.
  • Mixing finely grated dried shiitake mushroom (I use this microplane) into the batter is a game-changer! I learned this tip from my chef sister (the co-creator of my Magic Mushroom Powder) and believe me: she knows umami.
  • Fry up a tiny patty of the tsukune mixture to taste for seasoning. This small step will be worth it if you want delicious meatballs.
  • Baste the meatballs three times with All-Purpose Stir-Fry Sauce during the cooking process to ensure the meatballs are well-coated with a sheen of this fantastic sauce.
  • Don’t bother putting the meatballs on skewers—it’s a pain to do so, and you’ll end up taking the meatballs off the skewers to eat them anyway!

What do you serve as a side dish?

I sound like a broken record, but you can serve any vegetable side dish with tsukune. Need recommendations? You can make Instant Pot Vegetable Soup, Asian Cauliflower Fried Rice, or Smashed Cucumber and Carrot Salad. Or just toss a salad, people.

How do you store leftovers?

I store the leftovers in a sealed container in the fridge for up to 4 days or in the freezer for up to 6 months. I always freeze cooked meatballs and thaw them before I reheat them in the oven or air fryer.

Let’s make tsukune!

Serves 4 

Ingredients:

  • 1½ pounds ground chicken thigh
  • 1½ teaspoons Diamond Crystal kosher salt
  • ½ teaspoon toasted sesame oil
  • 2 scallions, minced
  • 1 medium shallot, minced
  • 1 dried shiitake mushroom
  • 1 tablespoon avocado oil or high temperature cooking fat of choice
  • ⅓ cup All-Purpose Stir-Fry Sauce
  • 2 tablespoons toasted sesame seeds (optional)

Equipment:

Find all of my home kitchen gear here on this page.

Method:

Combine the ground chicken, salt, sesame oil, scallions, and shallot in a large bowl.

Adding the scallions and diced shallots to the Whole30 tsukune chicken meatball mixture.

Use a microplane to grate the dried shiitake onto the meatball mixture.

Grating a dried shiitake mushroom onto the paleo tsukune meatball mixture.

Knead the mixture very thoroughly with your hands. The final texture should be sticky and tacky.

Kneading the paleo tsukune ground chicken mixture until it is sticky and tacky.

Fry up a tiny patty and taste it for seasoning. Adjust with additional salt if needed.

Frying a small patty of Japanese chicken meatball to taste for seasoning.

Cover the bowl and chill the meatball mixture in the fridge for at least an hour and up to a day. Chilling the mixture will make it easier to roll out your meatballs, but if you don’t have time, just make them right away.

Covering the raw tsukune mixture with a silicone lid before placing it in the fridge.

When you’re ready to cook the meatballs, turn on the broiler and arrange the oven rack so that it’s 6 inches from the heating element.

While the oven heats up, brush a rimmed baking sheet or broiler pan with avocado oil. Scoop out 24 meatballs with a #40 disher (~1½ tablespoons)…

Brushing avocado oil onto a rimmed baking sheet before scooping the tsukune meatballs onto it.

…and roll them into uniform size balls with your hands.

Rolling the tsukune meatballs by hand.

Arrange the chicken meatballs evenly on the greased baking sheet.

A rimmed baking sheet filled with Whole30 tsukune that is ready to be baked in the oven.

Broil the meatballs for 2 minutes, and then brush them with All-Purpose Stir-Fry Sauce. Rotate the tray 180 degrees.

A shot of someone pouring gluten-free All-Purpose Stir-Fry Sauce in a measuring cup to baste on top of tsukune, Japanese chicken meatballs.

Repeat the above step twice more so that the meatballs are cooked for a grand total of 8 minutes and the meatballs are basted with the sauce three times.

Rotating a tray of Whole30 tsukune, Japanese ground chicken meatballs.

The meatballs are finished cooking when the tops are browned and cooked through. Make sure they don’t burn or get overcooked.

Baked Whole30 Tsukune that are nicely browned on top.

Top with toasted sesame seeds if desired. Serve immediately!

A platter piled high with Whole30-friendly tsukune, Japanese chicken meatballs.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

Tsukune (Whole30 Japanese Chicken Meatballs)

These Whole30-friendly Tsukune, a savory Japanese grilled ground chicken meatball, can easily be baked at home in the oven!

  • 1½ pounds ground chicken thighs
  • 1½ teaspoons Diamond Crystal kosher salt  (use only ¾ teaspoon salt if using a fine grain salt)
  • ½ teaspoon toasted sesame oil
  • 2 scallions (minced)
  • 1 medium shallot (minced)
  • 1 dried shiitake mushroom
  • 1 tablespoon avocado oil (or high temperature cooking fat of choice)
  • ⅓ cup All-Purpose Stir-Fry Sauce
  • 2 tablespoons toasted sesame seeds (optional)
  1. Combine the ground chicken, salt, sesame oil, scallions, and shallot in a large bowl. Use a microplane to grate the dried shiitake onto the meatball mixture.

  2. Knead the mixture very thoroughly with your hands. The final texture should be sticky and tacky.

  3. Fry up a tiny patty and taste it for seasoning. Adjust with additional salt if needed.

  4. Cover the bowl and chill the meatball mixture in the fridge for at least an hour and up to a day. Chilling the mixture will make it easier to roll out your meatballs, but if you don’t have time, just make them right away.

  5. When you’re ready to cook the meatballs, turn on the broiler and arrange the oven rack so that it’s 6 inches from the heating element. While the oven heats up, brush a rimmed baking sheet or broiler pan with avocado oil.

  6. Scoop out 24 meatballs with a #40 disher (~1½ tablespoons) and roll them into uniform size balls with your hands. Arrange the chicken meatballs evenly on the greased baking sheet.

  7. Broil the meatballs for 2 minutes, and then brush them with All-Purpose Stir-Fry Sauce. Rotate the tray 180 degrees.

  8. Repeat the above step twice more so that the meatballs are cooked for a grand total of 8 minutes and the meatballs are basted with the sauce three times.

  9. The meatballs are finished cooking when the tops are browned and cooked through. Make sure they don’t burn or get overcooked. (The final internal temperature should be 165°F.)

  10. Top with toasted sesame seeds if desired. Serve immediately!

  • Depending on how hot your broiler is, the meatballs may take longer or shorter to cook. Just keep an eye on them and stab them with a meat thermometer to double check that they are done.
  • You can cook the meatballs in an air fryer at 400°F following the directions in step 7 onward.

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Instant Pot Vegetable Soup https://nomnompaleo.com/instant-pot-vegetable-soup https://nomnompaleo.com/instant-pot-vegetable-soup#respond Tue, 08 Oct 2019 04:38:52 +0000 https://nomnompaleo.com/?p=13302 Instant Pot Vegetable Soup is one of my favorite Whole30-friendly vegetable side dishes because it’s hands-off, delicious, and healthy. Plus, I clean out the fridge when I make this comforting soup! My favorite vegetable side dish At least once a week, I make this vegetable-packed soup to accompany whatever entree I’m cooking. Why? Because I’m...

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Instant Pot Vegetable Soup is one of my favorite Whole30-friendly vegetable side dishes because it’s hands-off, delicious, and healthy. Plus, I clean out the fridge when I make this comforting soup!

A side view of Instant Pot Vegetable Soup in a white bowl.

My favorite vegetable side dish

At least once a week, I make this vegetable-packed soup to accompany whatever entree I’m cooking. Why? Because I’m lazy, thrifty, and want feed my family healthy and umami-packed food. This Instant Pot soup is so simple and  comforting—plus, I routinely cook up the not-so-fresh vegetables languishing in my crisper.

A step-by-step collage of how to make simple Instant Pot Vegetable soup, a healthy family favorite.

An Instant Pot makes it easy!

As I said before, I’m always looking for shortcuts to deliciousness and the Instant Pot totally delivers on that front. Using an electric pressure cooker doesn’t necessarily make this soup faster than on the stovetop, but I don’t need to babysit it all. In fact, after I’ve dumped the ingredients inside, I just set it and wait for it to finish cooking!

While the soup is cooking the Instant Pot, you can concentrate on cooking the main course (e.g. Umami Roast Chicken, Cracklin’ Chicken, Wonton Meatballs, etc.) and the soup will be piping hot and waiting for you to serve when it’s convenient for you. Or you can just sit on the couch and watch Bravo—you do you, boo.

Can you make this soup on the stovetop?

Of course! Just plop the ingredients in a pot and simmer until tender. It’s just way less of a hassle to use an Instant Pot or electric pressure cooker because you don’t have to babysit the soup!

Essential Umami Boosters For Big Flavor

In my cookbooks and on this blog, I’m always reminding you about the importance of adding ingredients that impart umami—the fifth taste (a.k.a. savoriness or meatiness). In this Instant Pot Vegetable Soup, I always use an amazing bone broth (e.g. either homemade or store-bought), a splash of fish sauce, and a few dried shiitake mushrooms. All three of these ingredients are high in umami and they magically transform this humble vegetable soup into a comforting showstopper.

What vegetables work best in this soup?

In this recipe, I suggest my favorite vegetable combination of baby bok choy, carrots, and potato—but that’s because I normally have these veggies in my fridge or pantry. You can definitely leave out the potato if you don’t eat them or use a different leafy green. Some great greens to use in this soup include cabbage, kale, and watercress. If you’re using quick cooking greens like baby spinach or baby kale, simply drop them in after the soup is done pressure-cooking and just stir them until wilted.

Slicing baby bok choy for healthy Instant Pot Vegetable Soup

There’s really no wrong combination—just cook like your frugal and smart granny would and dump in vegetables that need to be eaten. Soup vegetables are meant to be soft so don’t get bent out of shape if the vegetables are mushy.

How do you make this soup a complete meal?

Dump in some leftover cooked meatballs! My favorite ones to add in are Asian Meatballs, Wonton Meatballs, and Weeknight Meatballs (from Ready or Not! cookbook). I normally plop them in with the veggies and cook everything together.

A bowl filled with Instant Pot Vegetable soup and meatballs.

Alternatively, you can stir in some leftover cooked protein at the end like leftover Weeknight Roast Chicken or Instant Pot Kalua Pig.

How do you store and reheat leftovers?

You can keep the soup in the fridge in a sealed container for up to four days or freeze it for up to 6 months. You can reheat it in the Instant Pot for zero minutes under high pressure and manual release (the soup will reach high pressure and stop cooking).

Time to get your soup on!

Serves 4

Ingredients:

  • 6 cups Instant Pot Bone Broth or chicken stock
  • 2 medium carrots, peeled and sliced into ¼-inch coins
  • 1 medium russet potato, cut into 1-inch cubes
  • 1 large shallot thinly sliced
  • 2 garlic cloves, minced
  • 3 dried shiitake mushrooms
  • 1 teaspoon Red Boat fish sauce
  • 1 pound baby bok choy, cleaned and cut in half or quartered
  • Diamond Crystal kosher salt
  • 2 scallions, thinly sliced

Equipment:

Method:

Pour the broth into the metal insert of the Instant Pot. You can use chicken, beef, pork, mixed meat broth…whatever!

Pouring bone broth into an Instant Pot to make Instant Pot Vegetable Soup.

Carefully drop in the carrots, potatoes, and shallots.

Adding potatoes, carrots, and shallots into an Instant Pot to make paleo Instant Pot Asian soup

Stir in the garlic and shiitake mushrooms. (You don’t need to rehydrate the ’shrooms first if you are plopping them into the Instant Pot because they will soften under high pressure. If you’re cooking the soup on the stovetop, you should soak the mushrooms in water until tender.)

Adding minced garlic and dried shiitake mushrooms into the Instant Pot to make healthy Chinese soup.

Pour in the Red Boat fish sauce and stir in the baby bok choy.

Stirring in baby boy chow into an Instant Pot Vegetable Soup

Lock the lid on the Instant Pot and program it to cook under high pressure for 2 minutes. (Pro Tip: It takes about 10 to 15 minutes for the soup to come up to high pressure before the two minute countdown starts!)

Locking the lid on an Instant Pot to cook Whole30 Vegetable soup for 2 minutes under high pressure.

After the soup has finished cooking, release the pressure manually.

Manually releasing pressure for Instant Pot Vegetable Soup

Stir the soup and taste it for seasoning. Add salt and additional fish sauce if needed.

Someone adds salt to the Instant Pot Vegetable Soup.

Ladle into soup bowls and top with scallions.

Sprinkling sliced scallions on top of Instant Pot Vegetable Soup.

Instant Pot Vegetable Soup may become a favorite in your household, too!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

Instant Pot Vegetable Soup

Instant Pot Vegetable Soup is a fast, healthy, and easy Whole30-friendly vegetable side dish and you can clean out the fridge, too!

  • 6 cups Instant Pot Bone Broth (or chicken broth)
  • 2 medium carrots (peeled and sliced into ¼-inch coins)
  • 1 medium russet potato (cut into 1-inch cubes)
  • 1 large shallot (thinly sliced)
  • 2 garlic cloves (minced)
  • 3 dried shiitake mushrooms
  • 1 teaspoon Red Boat fish sauce
  • 1 pound baby bok choy (ends trimmed and cut in half or quartered)
  • Diamond Crystal kosher salt 
  • 2 scallions (thinly sliced)
  1. Pour the broth into the metal insert of the Instant Pot.

  2. Carefully drop in the carrots, potatoes, and shallots. Stir in the garlic, shiitake mushrooms, and Red Boat fish sauce. Mix in the baby bok choy.

  3. Lock the lid on the Instant Pot and program it to cook under high pressure for 2 minutes.

  4. After the soup has finished cooking, release the pressure manually. Taste the soup and add salt or fish sauce to taste. 

  5. Ladle into soup bowls and top with scallions.

Pro Tip: It takes about 10 to 15 minutes for the soup to come up to high pressure before the two minute countdown starts!

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