I love this recipe – it’s really easy to make (and to scale up to make a double or triple batch), and it makes the perfect fast and easy breakfast or snack! I recently made 24 of these to take on a road trip to Las Vegas.
Also, if you’re interested in how to prevent your egg muffins from sticking to the tray, then click here for 3 tried and tested methods.
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George from Civilized Caveman Cooking is one of THE NICEST people I know! So, I was really thrilled when he posted my guest post on Apple Tartlets. These things are delicious!
Nom Nom Paleo: Food For Humans
Michelle Tam and Henry Fong
I was really excited when Michelle from Nom Nom Paleo sent me her new cookbook. Who wouldn’t be excited to find a large red box on their doorstep 🙂
And my excitement continued when I opened the book, since – in addition to pages upon pages of recipes and yummy photos – there were also super-cool illustrations of Michelle and her family (including her kids, Big O and Little O, and her husband, Henry).
This book is filled with over 100 delicious recipes, but my favorite chapter is definitely the very first one, which is entitled “Building Blocks,” since most of the recipes in this chapter can be used to enhance other recipes or dishes. There are recipes for Dukkah (an Egyptian spice blend), Magic Mushroom Powder, her famous Paleo Sriracha sauce, Macadamia Nut “Ricotta”, Bacon Aioli, and a ton more!
I’m a big fan of soups, especially during the winter months. And the best thing about soups is that they’re really really easy to make and can be an entire meal!
This easy seafood soup is so nutritious and filling – it’s packed with vegetables, coconut milk, and your choice of seafood.
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I love cooking my Brussels sprouts with bacon (recipe here), but I had cooked that same dish for several weeks already, and it was losing some of its appeal. So, I came up with a new fast and easy way of cooking Brussels sprouts.
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I love cooking. It keeps me healthier, it means that pretty much everything I eat is delicious, and it’s fun.
But this wasn’t always the case. I didn’t always like cooking, and, in fact, it was only a few years ago when my most common cooking experience consisted of throwing some noodles into some water. (Not exactly healthy or delicious.)
That all changed when I decided to get serious about being Paleo. It wasn’t easy at first, especially since I had a busy job. But I’ve learned a lot, and I can now say that learning to cook well is totally worth it, both in terms of health and taste.
Here are my 3 secret steps to becoming a better Paleo cook:
If you’ve ever planned any large party or event, then you’ll know just how tough it can be.
There are so many moving parts to organize, so many different people to please, and always some last minute glitches! So just imagine when you also have to add in Paleo/Gluten-Free/Dietary Restrictions into the mix!
From the start, Jeremy and I were worried about the food at our wedding, and we found a caterer months before we did anything else (I wrote about our wedding menu just before the wedding in this post)!
Our caterer (Joshua Charles) was fantastic, but all sorts of other food and drink issues come up nearer the time (should we serve a cake, what about desserts, what oils should the food be cooked in, was there enough variety for everyone, what party favors would our guests like, what alcohols should we serve, should we serve soda???). And this was outside of the technical issues we encountered with our RSVP website (we wanted to go high tech) or our uncertainty as to whether the taxi service would be able to drop people at the location or our last minute decision to install a dance floor into the courtyard (and yes, the police did stop by for a friendly chat with me about the noise!).
It would have been easy just to give up on my diet for one day, but this was the biggest opportunity I had for demonstrating to my closest family and friends just how fantastic Paleo food is and can make them feel! And it turned out to be not difficult at all because we paid attention to the five areas below.
I’ve had a lot of requests for a full loaf paleo bread recipe, so here it is! It takes longer than my microwave bread recipe, but it’s worth the wait (most of the extra time is just waiting for it to cook in the oven), and you can make enough to share.
This is something I make all the time (for breakfast, lunch, and dinner), so I thought I would share it with everyone even though it’s not spring.
It’s so simple (3 ingredients) and has a really great clean feel – I love it.
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I love this recipe because it’s just 2 ingredients and 2 pots. Literally nothing else! And it tastes absolutely amazing.
I’ve always been a big fan of Gordon Ramsay, and one of his signature dishes is Beef Wellington (a classic British dish – more about it below). I was therefore a bit sad that I couldn’t order it at his Las Vegas restaurant (it comes with a wheat-based puff pastry that is indispensable to the dish).
That of course doesn’t mean I can’t enjoy grain-free Paleo Beef Wellington at home!
Beef Wellington is a classic British dish comprising of a beef tenderloin smothered with pâté and duxelles, wrapped with puff pastry, and then baked.
The exact origins of the dish seem to be unknown (it’s appeared in cookbooks since around the 1940s and became popular during the 1960s), and while there are suggestions that it’s named after the Duke of Wellington or the Wellington Boot, there’s no concrete evidence supporting any of these claims.
There are lots of variations of beef wellington, and I’ve created 2 Paleo variations: one with a Paleo (gluten-free) pastry and one without a pastry.
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I was really skeptical about this soup when I first had it at a Thai restaurant in Los Angeles 10 years ago. It was 3am in the morning, the restaurant was packed, and the menu was completely foreign to me.
Just the first taste told me that I had definitely picked a winner. It was amazing – so flavorful, so creamy, and omg so spicy!
I finished the entire bowl despite the fact that it was way too spicy for me. It was just that good!
That soup I ordered was Tom Kha Gai, which translates to “Chicken Galangal Soup.”
If you’ve read some of my other liver recipes, then you’ll know that I’ve been trying to find a way to make liver delicious even for people (like my husband) who dislike the taste of liver.
So, here’s another one – this time with oranges. The orange flavor, along with the cinnamon, really helps to cover the taste of liver!
Jeremy’s response to the dish: “This may be your best one yet!”
Every single famous chef is in Vegas!
Actually, Gordon Ramsay is so famous he has 3 restaurants in Vegas now – BurGR at Planet Hollywood (a sit-down burger joint with a really “hot” gas flame decor), Gordon Ramsay Steak at Paris casino (an upscale steak house with Gordon as the head chef – the steak I had there was crazy good!), and a Pub & Grill at Caesar’s Palace (his only restaurant in the US (outside of the ones in LA) that I haven’t been to yet – somehow I was just wasn’t that thrilled to get an “authentic English pub experience” having grown up in England!).
As with most burger restaurants, you can get the burger without the bun easily. It does mean you don’t get quite as much food, but you can always get 2 burgers if you need to (I sort of wanted 3 that night!).
I ordered the farm burger (duck breast bacon, English sharp cheddar (not very Paleo) and fried egg). I had a lettuce wrap instead of the bun. It was superb – the duck breast bacon really added a lot of flavor. As with any good bacon, you can taste the flavors in the meat and not just the salt they added in!
Jeremy ordered the Britannia burger (English sharp cheddar, mango chutney, and arugula) in a lettuce wrap. It was 1 am at this point, so I let the photo-taking urge subside. But, he felt that there could have been a bit more mango chutney.
Overall, a nice burger joint that was open late (2am on Fridays and Saturdays and midnight on other days). Definitely some classy Ramsay takes on traditional burgers.
I’m a fan of fruit in my chili (see my Raspberry Liver Chili Recipe), and so I decided to experiment a bit more with that theme for this recipe.
I can still recall the first time I tried bison. It was at Ted’s Montana Grill in New York City. This is one of Ted Turner’s companies, and its main focus is bison. I had no clue what bison was at the time, but I LOVED IT.