• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Uncategorized » Paleo Eats: 3/18/13

Paleo Eats: 3/18/13

Yay! Henry’s back from Asia, which means he’s back in his usual spot next to me on the couch, editing photos for this blog post as I type it out. With my resident photographer/editor at home recovering from jet lag and making up for lost time with the kiddos…

image

… I was finally able to free up some time to tinker in the kitchen again.

My first recipe of the day was actually an old one: I rejiggered a blast from the past, Cinnamon and Coconut Pancakes.

image

When I first made these pancakes a couple of years ago, I used baking powder – a Paleo no-no ‘cause it contains cornstarch. I hastily altered the recipe a few months ago to sub in baking soda, but forgot to add an acid to activate it. As a result, I received a bunch of…constructive feedback about how the pancakes tasted “HORRIBLE!” Yikes. So even though I rarely make flapjacks anymore, I owed it to my readers to revisit this recipe. It took a bit of trial and error, but I think this new version is even better than the original.

image

With that out of the way, I tackled a new recipe for puréed carrot and cardamom soup.

image

image

image

image

The soup looked pretty, but the cardamon and ginger notes were a tad too pronounced for my taste.

image

So…it’s back to the drawing board. I’ll be tinkering with this recipe ’til I get the flavor combination just the way I like it. Yeah, I’m stubborn like that.

image

Luckily, I had better success with the other two dishes I concocted this afternoon: a chilled berry soup with whipped coconut cream…

image

image

image

image

image

…and a one-skillet supper with asparagus, eggs, and furikake.

image

image

Raise your hand if you like furikake!

image

Not only is it a wonderful substitute for the F word when you’re cursing (try it!), but it’s a great way to sprinkle iodine-rich umami on EVERYTHING. Big-O is a big fan and will eat it straight out of the container. 

image

(But be careful: Most store-bought furikake contains added sugar and MSG, so read the labels carefully and stick to the brands with 100% real food ingredients.)

After cooking all day, dinner was a simple affair. I seasoned some ground beef with Penzeys Chili 9000 and kosher salt…

image

…and fried up some sliders…

image

…while a tray of broccoli roasted in the oven. When the sliders were finished cooking, I tossed sliced shallots, julienned red bell peppers, and Penzeys Sunny Paris seasoning into the pan for an additional vegetable side.

Here’s my dinner plate:

image

Before I sign off and stow away my amber goggles, I wanna know: How many of you are attending PaleoFX in Austin at the end of the month? I’ll be there doing a cooking demo and catching up with pals old and new. If you’ll be there, please say hello in the comments and in person!

0

Thrive Market   LunchBots   Real Plans

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Edit your profile. Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • An overhead shot of the world's best braised green cabbage, carrot coins, and sliced onions in an oval casserole pan. Two hands are holding the handles with towels. World’s Best Braised Green Cabbage
  • A slice of paleo and dairy free asparagus quiche on a plate in front of pie pan with quiche inside. Asparagus Quiche (Paleo, Whole30, Gluten Free, Dairy Free)
  • An overhead shot of a platter topped with Instant Pot (Pressure Cooker) Crispy Potatoes Instant Pot (Pressure Cooker) Crispy Potatoes
  • No-Bake Matcha Cheesecake by Michelle Tam https://nomnompaleo.com Matcha Cheesecake (Vegan, Paleo, No-Bake)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023