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2018-01-18T17:50:29.540Z
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If you’re feeling grouchy, I get it. You miss pasta. And toast. And diet soda. And chips. And milk in your coffee. And you kind of want to punch somebody. I hear you, and I’ve been there. I didn’t punch anyone, though, because like Ringo Starr, I believe in PEACE AND LOVE, PEACE AND LOVE.

Still, if you’re down in the dumps, I have a feeling I can turn that frown upside down with this Whole30 Day 3 recipe: Instant Pot Ground Beef Chili!

This is probably my all-time favorite easy chili recipe, using commonplace ingredients that are usually already in my kitchen. The flavors I can coax out of this dish, though, are anything but common.

INSTANT POT VERSION:

I get high-fives from my family whenever I make this rich, meaty concoction, and it’s a breeze to make, too—especially if you have an Instant Pot. In fact, my original recipe calls for an Instant Pot, and you can check it out here.

Hello, and welcome to Day One of your January Whole30! (If you have no idea what I’m talking about, go read my Whole30 prep post, and then come right back—I’ll wait!) I’m sure you’re trembling with excitement, but let’s start with a big, cleansing breath—and ease right into the New Year with an awesomely healthy, super-easy recipe.

If you read yesterday’s post about my favorite Whole30 Flavor Boosters, I told you that making Arugula Pesto, All-Purpose Stir-Fry Sauce, and Magic Mushroom Powder would come in really handy during this monthlong adventure. All of you who made Arugula Pesto, high five to you! Use it to make this delicious and simple Sheet Pan Salmon Supper!

If you didn’t make it yet, don’t fret! My favorite thing about this quick-and-easy one-pan salmon supper is the lightning-fast pesto. I love that I can toss a bunch of ingredients into a food processor and create a vibrant, verdant sauce that works on just about any savory dish.

Ready for more Whole30 prep? Time to make some Whole30 flavor boosters!

The hardest part of cooking is getting started. That’s why I’m bugging you an entire day before your Whole30 begins, and urging you to make three fab condiments and umami-packed seasonings. Keep ’em on hand, and they’ll help you whip up quick, tasty, and healthy meals on demand!

Here’s the game plan for today’s Whole30 Prep: Make my Arugula Pesto, a jar of All-Purpose Stir-Fry Sauce, and a batch of Magic Mushroom Powder. Heck, you don’t even need to make the Magic Mushroom Powder, because starting on January 1, 2018, you can find it at all Whole Foods Market stores nationwide! (Look for the little tins at the butcher counter, spice aisle, or Asian food section!)

Click the pics below for the recipes:

ARUGULA PESTO

There’s nothing like a great Whole30 pesto. No cheese? No problem—especially when you can make a bright and tasty Arugula Pesto that hits all the right notes.

Today’s post is all about Whole30® prep—’cause I know some of you are kicking off the New Year with a clean eating bang!

If you’re feeling run-down after the holidays, join the club. Even for committed Paleo eaters, December can feel like a series of food traps. Let’s face it: Every holiday party we attended was an orgy of sugar, and our collective face holes are sore from all the cookie-chomping and eggnog-guzzling. The trade-off for all that deliciousness and holiday cheer? Achy joints, bloating, and a foggy head (not to mention a bit of extra padding). Blargh.

Ready to turn the page on 2017 and hit the ground running in 2018? Then let’s start by being more mindful about the food we stick in our bellies!

For those of you who are embarking on a Whole30, I’ll help guide you along. Starting January 1st, I’ll be posting a Whole30-friendly Paleo recipe EVERY. SINGLE. DAY. Some will be culled from my extensive archive of Paleo recipes, while others will be dishes that are entirely new to my blog. (I’ve done this before, so if you’re feeling antsy, go check out my previous collections...

Yay! You’ve made it to Day 2! The big question is: are you feeling hung over yet? My pal Melissa Hartwig, co-creator of the Whole30, attributes the “headache-y, foggy, weak, slow, lightheaded, and lethargic” symptoms to the dreaded Whole30 Hangover:

This is where the ghosts of your high-carb past (cookies, chocolate chips, ice cream, muffins, bread, wine) come back to kick you in the butt—or the head. The amount of suck you are feeling today is in direct proportion to the amount of junk you ate before your Whole30 began….The “hangover” is totally normal as your body starts to transition from running on sugar to being a fat-burning machine.

Don’t worry—like all hangovers, this is just temporary. Besides, I know just the cure: Sheet Pat Chicken Fajitas + Avocado Crema!

They’re super simple and you’ll even have time to make a wonderfully creamy Avocado Crema to accompany your fajitas while the chicken cooks. (Psst! The crema will last for about 4 days in the fridge, and tastes delicious drizzled on anything and everything!)

This one-pan supper is the perfect way to continue your Whole30: It’s...

Eek!—I may have already let the cat out of the bag, but Nom Nom Paleo is joining forces with Whole Foods Market all January long to help you stick to your Paleo New Year’s resolutions! 

What’s different and super exciting about this Nom Nom Paleo and Whole Foods Market partnership is that we’re not just rolling this out in select geographical regions like in the past. This time, our partnership with Whole Foods Market is expanding NATIONWIDE!

I’ve been a loyal Whole Foods Market shopper for years ’cause they make it so easy to find and buy nourishing and nomtastic food. Loyal Nomsters know that I almost never do corporate sponsorships, but I’ve partnered with Whole Foods Market for the past few years because it’s one of the strongest global brands out there that focuses on foods...

Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries. Try it, and you’ll see that it’s amazing on EVERYTHING.

I’ll admit, though, that I came up with this recipe for our second cookbook, Ready or Not!, after struggling to find an easy, consistent way to whip up quick weeknight stir-fries. Having grown up in my mom’s kitchen, I’m well aware that Asian stir-fries are among the fastest and easiest meals one can prepare in a pinch. But while my mom can sense by sight and feel how to season her stir-fries, I’m not my mother. As a mere mortal, I had to come up with a pre-mixed stir-fry sauce to make spur-of-the-moment cooking as easy as possible.

It took weeks of testing and tweaking before I came up with this delicious concoction: A perfect liquid blend of savory, sweet, and tangy that instantly flavors up your stir-fries.

Best of all, this sauce can be made lickety-split.

But that’s not all! It turns out that my All-Purpose Stir-Fry Sauce is amazingly versatile, too: It works as a crazy-good salad dressing (did you see how I used it for my Paleo...

Is there anything better than homemade Arugula Pesto? I doubt it.

I’m a big believer in prepping sauces, dips, and dressings to keep on hand in my freezer and fridge—it’s one of the keys to whipping up quick and easy meals when I don’t have time or the energy to cook. That’s why I devoted a whole “Get Set” chapter in my latest cookbook, Ready or Not!, to all the make-ahead stuff you need to cook effortlessly anytime, from All-Purpose Stir-Fry Sauce and Green Beast Dressing to XO Sauce and Sriracha Ranch Dressing.

And while you won’t find this Arugula Pesto in my book, it’s an excellent example of a simple and versatile flavor booster that takes your food from ho-hum to nomtastic in no time flat.

Classic pesto is made with basil leaves, pine nuts, parmesan and pecorino cheese, crushed garlic, salt, and olive oil, but cheese ain’t Paleo, pine nuts require a special trip to the grocery store, and in the wintertime, fresh, in-season basil is hard to come by. Luckily, spicy arugula and slivered almonds make tasty pinch hitters. This Paleo, Whole30, and even vegan-friendly Arugula Pesto freezes really well, so if...

Looking for nomtastic DIY holiday gifts to make and give to your friends, family, colleagues, teachers, neighbors, and all the other people in your life? Sometimes, the best gift is the one you make yourself!

If you’re starved for holiday inspiration, these are some of my classic giftable treats:

Nom Nom Chocolate Truffles

Coco-Nutty Dark Bark

Grain-Free Dark Chocolate Cherry Scones

Liar Balls

“PB&J” Energy Balls

Tropical Paleo Granola

Pizza used to be a big deal in our house. Pre-Paleo, Henry and I were pizza freaks. Believe it or not, we once flew 700 miles from San Francisco to Phoenix, Arizona just to eat at the legendary Pizzeria Bianco. (Yes, we’re crazy.) But then, we went Paleo, and our neverending pizza party stopped. Sure, we saw Paleo folks making pizza with alternative flours, and we occasionally tried some gluten-free pizzas. But to me, they always seemed like inferior versions of the real thing.

But recently, inspired by Robb Wolf’s meatza-making on Instagram, I decided to make a pizza with a sausage crust. And lo and behold: It’s amazing. Plus, umami-packed meatza is a million times easier to make than pizza.

Pro tip: Blotting the juices from the sausage crust is mandatory, or you’ll run the risk of your meatza collapsing in a soggy mess. And that would be no bueno.

Serves 4 

Ingredients

  • 1 pound bulk mild Italian sausage
  • ¼ cup marinara sauce
  • ¼ pound cremini mushrooms, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • ¼ cup Castelvetrano olives, pitted and thinly sliced
  • ½ cup goat cheese or almond ricotta (optional)

Equipment:

Method:

Preheat the oven to 425°F on convection mode (or 450°F on...

Once again, ’tis the season for rampant consumerism! Yes, it’s time to brighten your loved one’s faces by giving them awesome stuff. And with my annual holiday gift guide, you’ll find gifts that fit both your budget AND your buddies’ tastes—that is, assuming they love exactly the same things that I do. Plus, with the space-age techno-power of online shopping, you don’t even have to leave the comfort of your couch to do so!

Just like every year, I’ve compiled a list of things that have brought real joy to our lives. You won’t find anything here that I was paid to endorse despite not having tried—in fact, I personally bought, own, use, and love every single item in this Holiday Gift Guide. After all, if it’s not something worth spending my own money on, I shouldn’t be recommending it, right? (Full disclosure: Although I’m not paid to endorse any of the stuff in this Gift Guide, if you follow my affiliate links to purchase them, I do get a small percentage as a commission without costing you an extra penny.)

Ready to lighten your wallet? This year, I’m going to start by hawking my own awesome products, and then I’ll tell you about other crazy-fun holiday gift ideas!

READY OR NOT! COOKBOOK

Okay, U.S.-based Paleo procrastinators: It’s that time of year again, when you’re tasked with either: (A) preparing an entire Thanksgiving feast; (B) bringing something to a Turkey Day potluck; or (C) 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!

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!

Recipes in this free e-book include:

BUTTERFLIED BIG BIRD

One of my all-time favorite Thanksgiving side dishes is Roasted Garlic Autumn Root Vegetable Mash. Why? ’Cause it’s a feast for both the eyes and tastebuds. My original stovetop version is crazy delicious, but now that I’m a certified Instant Pothead, I was determined to create a shortcut to veggie mash nirvana using my Instant Pot. After some tinkering, I’ve come up with a simpler way to make my Autumn Mash in an electric pressure cooker!

This recipe shaves about 15 minutes off of the original version, but the best part is that you can set the Instant Pot and walk away without worrying about burning down the house. The Thanksgiving struggle is real, so I’m doing my part to get you in the zen zone. I even shortened the name of this dish so it’s not such a tongue twister!

Ingredients

  • 1 head roasted garlic (you can also “roast” the garlic in an Instant Pot by following this recipe)
  • 4 tablespoons ghee, divided
  • ½ onion, coarsely chopped
  • ¾ pound parsnips (or about 5 small parsnips), peeled and coarsely chopped
  • 1 pound carrots (or about 2 large carrots), peeled and coarsely chopped slightly smaller than parsnips
  • 1½ pounds cauliflower florets...
  It’s November, which means it’s time to start thinking about Thanksgiving Dinner. (And no, it’s not too early to start planning. It’s never too early to think about delicious stuff we can stuff into our faces.) Turkey remains the traditional star of the feast (there’s a good reason why we affectionately call the holiday “Turkey Day”), and I never get tired of making—and eating!— Butterflied Big Bird. But if you’re sick of Thanksgiving turkey, I’ve got just the thing: Magic Crown Roast of Pork. This fancy-schmantzy meat-tastic centerpiece will elicit plenty of oohs and aahs when you bring it to your Thanksgiving table—and you won’t even need to tell your guests how easy it is to make! The two secrets to success? My Magic Mushroom Powder seasoning and J. Kenji Lopez-Alt’s reverse-sear technique, which will help you cook your pork to the perfect temperature! If you’re a long-time Nomster, you know that my Magic Mushroom Powder is an umami-packed seasoning salt that I created using pulverized dried porcini mushrooms, salt, thyme, and pepper. The recipe can be found in our first cookbook and on this blog,...

Looking to do something more exciting with salmon fillets? Make my Macadamia-Crusted Sriracha Ranch Salmon, one of the brand new recipes from the “Kinda Ready” section of our brand-new cookbook, Ready or Not!  I recently flew down to Los Angeles to shoot a few recipes from our new book with my pals at Tastemade, and one of them was this tasty salmon dish paired with Roasted Ginger Sesame Broccoli—also from our new book.

You know about Tastemade, right? If you watch food videos online, I’m sure you recognize Tastemade’s “hands videos” demonstrating all manner of recipes. Personally, I’m obsessed with Tastemade’s Tiny Kitchen series, ’cause there is almost nothing in this world I love more than miniaturized kitchen tools that actually make teeny-tiny meals.

Of course, you can’t exactly get full on a dime-sized plate of food. But you can satisfy your cravings for a delicious, hassle-free salmon dinner by following watching the video below and making this recipe.

Seriously: Watch how easy it is to make this fantastic weeknight supper:

(Yes, those are my very own fingers and un-manicured nails in the video. Who knew...

Holy smokes. I can’t even begin to describe the past couple of weeks.

As many of you know, since August 1, I’ve been on my Ready or Not! cookbook tour, and in just the last 14 days, I’ve made pitstops in Oregon, Washington, Colorado, Minnesota, Illinois, Ontario, and now, New York. Until a few days ago, Henry and the boys accompanied me, dutifully lugging suitcases full of Nom Nom Paleo swag wherever we went. (Don’t worry—we built in enough time between their sherpa duties to play tourist. Check out the Instagram posts tagged with #NOMNOMBOOKTOUR to see what we’ve been up to!) Sadly, with school starting today, the rest of the family had to head home and return to real life.

I, on the other hand, still get to hopscotch around the country, meeting loyal Nomsters and new readers alike. I’m incredibly grateful and thrilled to have the opportunity to do this book tour. The solitary months of developing recipes and writing a cookbook (not to mention blog posts and email newsletters) often fool me into thinking that I’m just shouting into a void, but when I’m greeted by smiling faces at my tour stops, I’m reminded of how lucky I am to have such a generous...

Just ’cause I’m currently dashing around the country on my Ready or Not! book tour doesn’t mean I can’t serve up a recipe for Paleo Chicken Chow Mein!

Eager Nomsters who preordered our brand new cookbook, Ready or Not!, and submitted the form for extra thank-you gifts before August 1 already have this recipe—it was included in our exclusive One and Done e-book of hassle-free one-pot/one-pan meals. That goodie has expired, but I figured this chow mein’s too good not to share.

I know—some of you are probably looking at this picture and scratching your head because you’ve either never heard of chow mein, or you’re accustomed to chow mein looking like something else entirely. Well, for starters, chow mein is a stir-fried noodle dish and a staple of Chinese-American cuisine—but its ingredients and preparation can vary widely. On the West Coast, chow mein noodles are typically soft and cooked together with the accompanying meat and veggies, while on the East Coast, the noodles are fried super-crispy (a.k.a. Hong Kong style) and served beneath a pile of cooked ingredients (and/or a thick brown gravy). On the East Coast, stir-fried soft noodles are usually called “lo mein.” Lo mein is rarely found on the menus of Chinese restaurants on the West Coast.

My Paleo-friendly version is kind of a mish-mash of both styles, combining...

Hey, everybody: Our new Ready or Not! cookbook launches today!

If you’ve been living under a rock and haven’t heard about our brand-spankin’ new book, go read this blog post first, and then head back over here.

All caught up? Good!

As you loyal Nomsters know, Henry and I threw ourselves into creating Ready or Not! to help make healthy home cooking a breeze, no matter if there’s time to prepare or just minutes to spare. Whether you’re a fastidious planner or a last-minute improviser in the kitchen, you’ll find plenty of deliciously nourishing options in our new cookbook, from make-ahead feasts and treats to lightning-fast leftover makeovers and make-now meals.

Ready or Not! is jam-packed with amazing new dishes, cheeky writing, colorful cartoons—and that’s just the tip of the iceberg. Along with kitchen tool and ingredient guides, weekly dinner plans, and shopping lists, this book contains some of my favorite new recipes, including Mok Mok Wings, Chicken + Shrimp Laap, Sunday Gravy, XO Pork with Blistered Green Beans, Rustic Chocolate Cake, and many others that I’ve been dying to share with you. We spent over three years working on this book, painstakingly crafting every square inch...

This week’s sweltering summer heat made me crave the chilled Asian noodle salads from my pre-Paleo days (my “salad days,” pun intended), so I decided to make a Paleo Hiyashi Chūka (a.k.a. Cold “Ramen” Salad).

What’s hiyashi chūka, you ask? In short, it’s a refreshing summertime ramen salad—cold noodles served with a vibrant assortment of colorful toppings and seasoned with a chilled tare sauce, a sweet, umami-packed soy sauce flavored with mirin, vinegar, and dashi. Influenced by Chinese and Western cuisines, this 20th-century Japanese invention literally means “chilled Chinese food.” I have fond memories of slurping up bowls of hiyashi chūka while Henry and I ate our way through Kyoto; when we returned to San Francisco, we were determined to seek it out in Japantown.

Or, rather, I was determined to seek it out. Henry just tagged along to humor me.

Sadly, like many Asian dishes, hiyashi chūka doesn’t easily lend itself to being Paleo-ized. News flash: Ramen isn’t exactly a staple of caveman cuisine. I resigned myself to a ramen-free existence…until I saw on Instagram that my pal Kyle Hildebrant was frequenting a ramen joint in Portland that served a grain-free version using spiralized vegetables. Naturally, I had to go check it out myself.

And as usual, Henry tagged along to humor me.

I’ve been on the road, touring the continent for a solid 5 weeks now, and I’ve loved it more than I anticipated. It’s been amazing to meet all of the Nomsters who showed up to support the launch of our new cookbook, Ready or Not!, and despite my introverted nature, I’ve had a blast getting to hear your stories and kitchen triumphs—and to give you hugs in person, too.

That said, one of the things I’ve missed out on (besides family time with Henry and the kids) is the opportunity to see with my own eyes the fruits of our partnership with Whole Foods Market in Northern California and Reno! As longtime readers know, for several years now, I’ve periodically (and enthusiastically) joined up with the good folks at Whole Foods to make Paleo shopping, cooking, and eating easier. In the past, I’ve picked out my favorite products to highlight on store shelves, and worked with the company’s chefs to create Paleo-friendly hot bar items, too.

But this time around, we decided to level it up even more! Wanna see how?

MAGIC MUSHROOM POWDER ON THE SHELVES!

I’ve been approached countless times by companies to create Nom Nom Paleo products for sale—everything from sauces to cookware—but this is the first time I’ve ever pulled the trigger. This is in part because...