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!
My Amazon affiliate links for the books.
- This book (my personal fave), Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
- Their first book, Nom Nom Paleo
I get a tiny percentage when you use my links to purchase. Thank 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
Their first book is great, too! My review…..
Nom Nom Paleo: Food for Humans
by Michelle Tam and Henry Fong
I bought the second one first, and fell in love with it, so I had to buy this, too. Another fantastic book! They’re outstanding flavorists, and the food leaves you feeling terrific!
1) Big-O Bacon Burgers – p 226 in Roasted Portobello Mushrooms – p 144 with Paleo Mayo (added roasted garlic and fresh basil to it) – p 40, Caramelized Onions – p 38, Roasted Bell Peppers – p 39, lettuce, and tomato. Delicious! You need no side dish with that fella! I couldn’t even finish mine, and I’m an eater.
2-3) Furikake Eggs – p 126. The bacon lardons aren’t supposed to be there, but I add them to this if I have them in my fridge. 😀 The whites are just set, and the yolks are perfectly runny. Love this method. She has a single serving in an 8” skillet, so I pulled out a 15” skillet to make the recipe for four. I don’t have them, but if you had fajita pans with underliners, this would be a killer second use for them. You could toss them all on a big sheet pan, and make individual servings for everybody with perfect timing like a breakfast rock star. Nice.
4) Spicy Coconut Shrimp – p 176 and Coconut Pineapple “Rice” – p 157. Tropical heaven on a plate.
5) Super Porktastic Meatloaf – p 243 and Garlic Mashed Cauliflower – p 155. Super yummy. People were happy. Save a cup of the garlic mashed cauliflower. They’re an ingredient in the meatballs in the next picture.
6) Polpette di Vitello – p 211 and Broccoli Bagna Cauda – p 148. Yes! The meatballs are delicious, and the garlicky, anchovied, lemony broccoli is over the top. I’ll have to double the broccoli in this house next time.
7) Yankee Pot Roast – p 218. So tender and delicious! My kids loved this one. About 20 minutes are hands-on, and then into the oven for 3-4 hours.
8) Walnut Prawns – p 173 with Maple Spiced Walnuts – p 67 and Winter Kale and Persimmon Salad – p 94. The walnut prawns were super rich and I’d double the recipe for the maple spiced walnuts next time because they’re a total kid-pleasing nibble. The sweet permissions and earthy kale were the perfect balance for the prawns.
9) Kabob Koobideh – p 214. Awesome. The smell of those on the grill brought the teenagers outside in the cold. They instruct to elevate the kabobs between two bricks, but because I may have been impatient and only went with half the fridge resting time, I just went with a grill mat with nonstick spray and that worked just fine.
10) Mulligatawny Soup – p 110. Great flavor and totally produce filled.
Some others I have flagged to try: Maple Spiced Walnuts – p 67 * Brussels Sprouts Chips – p 70 * Apple Chips – p 71 * Kale Chips – p 73 * Bacon and Guacamole Sandwiches – p 83 * Kale and Persimmon Salad – p 94 * Salad Lyonnaise – p 96 * Classic Coleslaw – p 99 * Pistachio Apple Salad – p 100 * Fast Pho – p 106 * West Lake Soup – p 108 * Mulligatawny Soup – p 110 * Curried Cream of Broccoli Soup – p 113 * Carrot and Cardamom Soup – p 115 * Watermelon Gazpacho – p 116 * Uova in Purgatorio – p 132 * Prosciutto Wrapped Frittata Muffins – p 134 * Chinese Egg Foo Young – p 136 * Eggplant “Ricotta” Stacks – p 141 * Zoodles – p 143 * Kabocha Wedges – p 145 * Cavolini al Forno – p 146 * Pressure Cooker Spicy Collards and Bacon – p 151 * Asian Cauliflower Fried “Rice” – p 161 * Walnut Prawns – p 173 * Shrimp and Watermelon Skewers – p 178 * Fried Salmon Patties – p 180 * Fiona’s Green Chicken – p 193 * Chicken Nuggets – p 195 * Kabab Koobideh – p 215 * Smashed Steak Skewers with Cherry Barbecue Sauce – p 220 * Southwest Cowboy Chili – p 224 * Vietnamese Lettuce Cups