I spent the holiday weekend drooling over the recipes in Michelle Tam’s Nom Nom Paleo cookbook.
I picked up a wonderful cookbook – Michelle Tam’s Nom Nom Paleo: Food for Humans. It’s been out since 2013 but it is still one of the most creative cookbooks I’ve come across. And it is a fun read…how many cookbooks can you say that about?
I’m a big fan of Tan’s blog (same name as the book). If you are looking for healthy recipes and cooking inspiration, you need to check out her site.
Like her blog, the book includes recipes and cooking tips that are easy to follow. The combination of her witty prose, awesome cartoons and wonderful photography (by her husband) depict her love of real food, kitchen gadgets, and cooking.
You can’t read this book and not want to have fun in the kitchen. Regardless of your diet of choice she inspires you to turn away from the processed crap. Read More
This stuff is so delicious and the porcini mushroom aroma is very intense. Perfect blend for chicken, fish, soups, grilled veggies and salads.
As a kid, my only experience with mushrooms was picking them off a slice of pizza before enjoying that first bite. They were just too slimy looking. Yet my parents always ruined perfectly good pizza by always ordering those blasted mushrooms.
Well my hatred of all things mushrooms continued until a year ago. Last May it dawned on me that I never actually ate a mushroom. Was my household ban on all things mushrooms justified? Time for a test. I picked up some baby bellas, sautéed them in butter and served over a rib-eye.
Oh man was I missing out! From that moment my war against edible fungi was over.
Just combine all of your ingredients in a food processor. You’ll have a great tasting salad dressing in minutes.
Avocado and basil…two wonderful flavors joined to make a healthy, tasty and creamy salad dressing.
I found it recipe on the Nom Nom Paleo app — a must for every healthy kitchen. An app review is coming soon (hint: it is awesome!).
The dressing reminded me of a creamier version of my pesto, with the avocado flavor taking the place of my beloved walnuts.
It’s a pretty thick dressing thanks to the avocado. If you want it a little thinner, I suggest adding a more lime juice. But not too much more…you really want to keep the great avocado-basil flavors. You can also just use a couple of tablespoons of water.
If you rather not thin it, I’d suggest tossing the dressing and salad in a bowl before serving.
For dinner we had Chorizo-Stuffed Portobello Mushrooms (that recipe will be up tomorrow). I just added a side of mixed greens with tomato and a tablespoon (half the serving size) of the dressing on top. Yum!
Avocado & Basil Dressing
Net Carbs: 1g
Weight Watchers Points Plus: 3
Servings: 2 tbsp/serving (total of 8 servings)
1 medium Hass avocado
1 C basil leaves, packed
2 garlic cloves
fresh lime juice from 1.5-2 limes
ground black pepper
1/2 tsp red pepper flakes
1/4 C extra virgin olive oil
1-2 tbsp water (optional)
Remove the skin and pit from the avocado and place in a food processor. Add in the basil leaves, garlic, lime juice, salt, red and black peppers, and olive oil.
Mix all the ingredients until well blended.
If too thick, try adding water or juice from 1/2 lime.