Before heading out for Day 3 of PaleoFX, I fried up another leftover carnitas scramble for breakfast. We got a late start to the day again, ‘cause the hubby was sick and up late last night.

Once we arrived at The Stark Center, I sat in on Nora Gedgaudas’s talk…

…while Fitbomb peeked in on a panel where he glimpsed a shirt fit for royalty.

After filling my brain with useful information, I reviewed notes for my spicy crab and avocado temaki cooking demonstration, and checked that all the ingredients were in order.

Thanks for setting everything up, Kara!

Luckily, I was able to successfully whip up mayonnaise with my trusty immersion blender and plastic squeeze bottles. Plus, I remembered all my lines and didn’t melt into a puddle of flop sweat. 

In case you’re wondering, the recipe is available on my upcoming iPad cooking app.

I was so relieved once the cooking demo was over, and it was wonderful having the support of my Paleo pally pals in the audience…

…who totally rocked the stage themselves.

Wow. The shrimp and grits that Charles and Julie cooked was Nom Nom approved…

…and the intoxicating smell of Bill and Hayley’s fajitas made everyone at the conference hangry.

At lunchtime, I ate another Asian chicken salad provided by Caveman Cuisine

Then, I participated in the Virtual Foodies panel with Bill & Hayley, Charles & Julie, Melicious, and Michelle.  The lovely Melissa Hartwig did a wonderful job making sure only two of us flipped the bird at the audience.   

Again, I wasn’t nervous ’cause we had a friendly crowd.


For dinner, Fitbomb and I were invited to Melicious and Dave’s home for a Whole30-approved meal with Bill and Hayley, Melissa and Dallas, Dave, Charles and Julie, Windy, and a beardless Andy Deas. Mel served us a kickass meal that started with cocktails, Paleo Spiced Nuts, grilled olives, and dried fruit.

For the main event, she served Lava Lake Lamb “Gyro” Meat, Greek shredded chicken, Greek burgers, zucchini noodles with Greek pesto, roasted carrot salad, onion and parsley salad, and go-alongs: romaine, butter lettuce, cucumbers, tomatoes, bell peppers, and creamy Middle Eastern dressing. The food wasn’t just wonderfully tasty, but also beautiful to boot.

We finished our meal with warm apple crisp and fresh whipped coconut cream.

Buy Mel’s book if you want the recipes. They kick ass.


As you can imagine, our supper was unbelievably delicious. At the end of the night, my tummy hurt from laughing and eating too much. 

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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