Michelle Tam is the sardonic foodie and working mom behind Nom Nom Paleo, an award-winning food blog that receives over 1.5 million hits per month. Her daily posts are devoted to Paleo food porn, kitchen shortcuts, and recipes galore.
In 2012, Nom Nom Paleo won Saveur Magazine’s Best Food Blog Award in the Special Diets category, and Apartment Therapy & The Kitchn’s Homies Award for Best Food Photography on a Blog. Michelle also recently released the Nom Nom Paleo interactive cookbook app for the iPad®, which continues to be one of the App Store’s best-selling and top-grossing Food & Drink apps. Her cookbook, Nom Nom Paleo: Food For Humans will be published by Andrews McMeel in December 2013.
Michelle has a degree in Nutrition & Food Science from Berkeley, and a Doctorate in Pharmacy from the University of California at San Francisco. When she’s not blogging, Michelle chases her two small boys around Palo Alto, holds down a full-time night shift hospital job, cooks like a fiend, and lifts heavy(ish) stuff at her CrossFit box.
Oven-Braised Mexican Beef
- 2 1/2 pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1 1/2-inch cubes
- 1 tablespoon chili powder
- 11/2 teaspoons kosher salt
- 1 tablespoon coconut oil or fat of choice
- 1 medium onion, thinly sliced
- 1 tablespoon tomato paste
- 6 garlic cloves, peeled and smashed
- 1/2 cup roasted salsa
- 1/2 cup chicken stock
- 1/2 teaspoon fish sauce
- 1/2 cup minced cilantro
- Preheat oven to 300°F with the rack located in the lower middle.
- In a large bowl, combine the cubed beef, chili powder, and salt. Toss well.
- Melt the fat over medium heat in a large, oven-proof dutch oven.
- Add onions to the pot and cook for 5 minutes or until translucent.
- Stir in the tomato paste and fry for 30 seconds. Mix in the garlic, seasoned beef, salsa, chicken stock, and fish sauce. Increase the heat to high and bring to a boil.
- Cover pot and place in the oven for 3 hours or until beef is tender. Taste for seasoning
- Serve immediately topped with the cilantro.
Servings: 36 meatballs
- 2 pounds ground beef
- 8 medium fresh shiitake mushrooms, minced
- 1 medium shallot, minced
- 3/4 cup minced sweet potato
- 2 tablespoons minced cilantro
- 2 tablespoons tomato paste
- 1 1/2 tablespoons Paleo-friendly fish sauce
- Freshly-ground black pepper
- Kosher salt
- 2 tablespoons melted coconut oil
- Line a baking sheet with foil, and preheat the oven to 375°F.
- Place the beef, mushrooms, shallots, sweet potato, cilantro, tomato paste, fish sauce, and freshly ground black pepper in a large bowl. Mix to combine, but don't overwork the meat.
- To check for seasoning, form a 1-inch patty with the meat and fry it in a greased pan. Taste the patty and adjust the meat mixture with additional salt and pepper if needed.
- Brush the melted coconut oil on a foil-lined baking sheet.
- Use your hands to roll out three dozen meatballs, and arrange them on the baking sheet. Each meatball should be about 1 1/2 inches in diameter.
- Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.
Chile Lime Chicken Wings
- 1/2 medium onion, roughly chopped
- 2 jalapeno peppers (or 1 serrano pepper), ribs and seeds removed
- 3 garlic cloves, peeled
- 1/2 cup cilantro, tightly packed
- Freshly ground pepper
- Zest from 2 limes
- 1/4 cup lime juice
- 2 tablespoons Paleo-friendly fish sauce
- 2 tablespoons coconut aminos
- 6 pounds chicken wings and/or drumsticks
- 1-2 tablespoons melted fat of choice
- 4 limes, cut into wedges
- Toss the onion, peppers, garlic, cilantro, ground pepper, lime zest and juice, fish sauce, and coconut aminos into a blender, and blitz everything together until a bright green purée is formed.
- Place the chicken wings in a large bowl, and add the marinade. Mix well with your hands.
- Marinate the chicken in the fridge for at least 30 minutes and up to 12 hours.
- Take the wings out of the refrigerator 30 minutes before you intend to cook them.
- Arrange a rack in the middle of the oven and preheat it to 425°F. Line a rimmed baking sheet with foil, and place a wire rack on top. Arrange the wings on the greased wire rack, and roast the wings for 30 minutes (flipping midway) or until the wings turn golden brown.
- Serve immediately with the lime wedges.
Grilled Pork Kebabs with Spicy Peach Barbecue Sauce
- 3 pound pork shoulder, cut into 1 1/2 inch cubes
- 1 small red onion, roughly chopped
- 1/3 cup macadamia nut oil
- 1/3 cup coconut aminos
- 3 tablespoons of fish sauce
- 2 tablespoons apple juice
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- freshly ground pepper
- 2 medium peaches (1 pound), pitted and halved
- 1/2 red onion, peeled and cut through the root end
- 2 tablespoons melted ghee
- 1 jalapeno pepper
- 1/2 cup coconut aminos
- 2 tablespoon tomato paste
- 1 1/2 tablespoons rice wine vinegar
- 2 teaspoons fish sauce
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- freshly ground black pepper
DirectionsMarinating the kebabs:
- Place the pork cubes in a large storage container.
- Add the onions, macadamia nut oil, coconut aminos, fish sauce, apple juice, tomato paste, garlic, and freshly ground black pepper in a high speed blender or food processor and puree until smooth.
- Pour the marinade over the pork cubes and store covered in refrigerator for at least 1 hour and up to 8 hours.
- Preheat your grill to medium high.
- Brush the melted ghee on the cut surface of the peaches and onion.
- Place the peaches, onion, and pepper on the hot grill a couple minutes on each side or until you get nice grill marks all over.
- Roughly chop the grilled peaches and onion and discard the stem end of the onion. Trim off the stem of the jalapeno and remove the seeds and ribs.
- Toss the peaches, onion, jalapeno, coconut aminos, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and a few grinds of freshly ground black pepper into a high speed blender or food processor. Blitz until smooth.
- Pour the sauce into a saucepan and bring to a boil over high heat. Lower the temperature to medium low and simmer uncovered for 5-10 minutes or until slightly thickened.
- Preheat the grill to medium high.
- Thread five pieces of pork on each skewer.
- Grill the skewers for a total of 10 minutes or until cooked through, turning the skewers every couple of minutes.
- Plate the kebabs and brush on the barbecue sauce. Let the pork rest for 5-10 minutes before eating.