Ever have one of those delicious vacations that you really need to atone for afterwards? I like to grab a paleo or vegan book then. I know! They’re opposite approaches, but I’ve had great luck with both, so I grab whichever I’m in the mood for. Here’s a paleo book that I love, Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo.
Here’s a recipe from the book you can try! Thanks to Michelle Tam for letting me share it with you!
Here’s my review of the book:
Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
by Michelle Tam and Henry Fong
I saw the darling cover on this book and flipped through it, and it looked like a graphic novel cookbook. My kids ask me for cooking lessons all the time. I love to get them books that have photos of not just the finished product, but also the steps involved, and this does that, but with some comic interjections. Perfect! I thought it would be a fun, easy book. Then I tried a few recipes and was really impressed. I’d underestimated it because of the whimsical feel. Fantastic book! Recommend!
I made one minor change to the recipes I made. I don’t have ghee in my fridge, but I do have a lot of bacon fat I rendered, so I used that wherever ghee was called for. 🙂
1-2) Pressure Cooker Carne Mechada on p 144 over the Cauli Rice on p 80. This is the best thing that’s ever come out of my pressure cooker. Really. My husband’s Cuban and his favorite comfort food is Ropa Vieja, so I had to try this because it’s so similar. Terrific flavor and the meat was falling apart. The cauliflower rice was surprisingly nice.
3) Spicy Bacon Honey Nuts – p 232 (left) and Hurricane Pig Nuts – p 232 (right). The only difference between these two recipes is the addition of furikake. Some companies that sell it call it different things. My usual grocer has it as Eden Shake. I had some on my spice wall, so I used it on half, so everyone could pick a favorite. Anyhow, both delicious, but the votes were unanimous for the Spicy Bacon Honey Nuts in this house.
4) PB&J Energy Balls – p 314. Killer treat for your sweet tooth.
5) Macadamia Crusted Sriracha Ranch Salmon – p 198 using the Sriracha Ranch Dressing – p 57, and Mango Cabbage Slaw – p 253. Amazing dinner. This is absolutely delicious. The dressing recipe makes 4x what you use here, so there’s plenty left over for later.
6) Pina Colada Tapioca Pudding – p 162. Killer breakfast. I cheated and prepared the tapioca and vanilla pineapple the night before, then tossed the pineapple in the ice cream maker when I woke up in the morning.
7) Sunday Gravy with Zoodles – p 152. This is flippin’ fantastic! I was hoping to do the pressure cooker version, but mine’s 6 quart, so this wouldn’t fit. If you’ve got an 8 quart, you’ll cut 2 hours off.
8) Monday Frittata – p 218. Easy peasy and yummy. This uses a cup of the leftover Sunday Gravy. Niiiice. It calls for chard, but I had kale, so in the spirit of using up what you have, I went with that.
9) Duxelles Chicken (Mushroom stuffed!) – p 201 & p 75, and Roasted Carrots with Ginger Sesame Sauce – p 180 & p 66. Divine! It looks darling, but it’s super easy.
10) Sheet Pan Sausage Supper – p 298. Two minutes of effort, and tasty!
11) Stuffed Sunday Peppers – p 217. This uses up 2 cups of the leftover Sunday gravy. About two minutes to get into the oven. Perfect, because my little one wanted to get out and play a little volleyball. Yum!
12) XO Pork with Blistered Green Beans – p 220 & 54. Wonderfully flavorful!
13) Hoisin Glazed Burgers – p 229, 59, & 74. We loved these. Love the sweet sauce against the smoky grill flavor.
14) Roasted Ginger Sesame Broccoli – p 66. The sauce makes a double batch. I used the other half on the carrots in pic 9. Terrific side!
15) Jibaritos – p 210 with Fried Plantains (tostones) – p 98, Roasted Garlic Mayonnaise – p 52, Pressure Cooker Kahlua Pig – p 128, and Mango Avocado Salsa – p 70. Best thing in the book! Two hours, but so worth it. This is why I have a mouth.
16) Souvlaki – p 136. Garlicky, lemony grilled deliciousness. The chicken thighs marinated while I got the grill all fired up and preheated. I was in the mood for some colorful grilled veggies to go with it, so I tossed 2 zucchini, 2 sweet bell peppers, a small package of mushrooms in a similar marinade (minus the lemon) and threw that in a grill basket next to the skewers. I added grape tomatoes at the very end to just blister. Tasty, easy dinner.
17) Pot Sticker Stir Fry – p 304. Pot stickers are my 16 year old’s favorite food group, and this tastes just like pot sticker filling. Delicious, packed with veggies, and on the table in less than 30 minutes. I may increase the garlic and ginger next time. Total keeper.
18) Easy Chicken Tinga – p 117 and Mexican Watermelon and Cucumber Salad – p 188 & 46. Super flavorful, refreshing, a little spicy, and only about an hour to get it on the table.
Some others I have flagged to try: Smoky Chestnut Apple Soup – p 92 * Buffalo Cauliflower Things – p 100 * Roasted Dijon Tarragon Chicken – p 106 * Chicken Breasts with Ginger Scallion Pesto – p 108 * Bacon Wrapped Chicken with Lemon and Date Sauce – p 110 * Bacon Apple Smothered Pork Chops – p 122 * Braised Pork in Coconut Water – p 127 * Bangin’ Baby Back Ribs – p 138 * Tex Mex Beef and Rice Casserole – p 146 * Hangry Soup – p 178 * Choose Your Own Adventure Egg Muffins – p 200 * Pork Chicharron Nachos – p 214 * Asparagus Beef – p 230 * Chia Muesli Parfait – p 234 * Cracklin’ Chicken – p 278