Fried plantains for lunch. Let those plantains get totally black. Peel them and cut them thin. I lay them out on the cutting board in a single layer to sprinkle on some salt and cinnamon. 
Meanwhile heat clarified butter (ghee) in your least sticky skillet.
Return to the plantains and pop them in a bowl with 1/2 cup of tapioca flour, cover with a lid or plastic wrap and toss to coat all the pieces evenly.
I fry the  plantains in a single layer at a time to prevent them from sticking. Get them nice a golden brown so they are crispy.
Serve with almond butter and honey.

Fried plantains for lunch. Let those plantains get totally black. Peel them and cut them thin. I lay them out on the cutting board in a single layer to sprinkle on some salt and cinnamon. 

Meanwhile heat clarified butter (ghee) in your least sticky skillet.

Return to the plantains and pop them in a bowl with 1/2 cup of tapioca flour, cover with a lid or plastic wrap and toss to coat all the pieces evenly.

I fry the  plantains in a single layer at a time to prevent them from sticking. Get them nice a golden brown so they are crispy.

Serve with almond butter and honey.

nomnompaleo

Forky Friday: 3/21/14

nomnompaleo:

Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

I’m smack-dab in the middle of another week of zombie drug dealing graveyard shifts, but I’m still keeping one eye on the Internet. Here’s what’s piqued my interest this week.

But first: some shameless self-promotion!

Costco’s Got More Than Just T.P. For My Bunghole

Are you a card-carrying member of Costco? As a longtime Costco addict (who especially digs the unique products at Costco’s warehouse stores in Hawaii!), I was incredibly stoked to be interviewed for an article in the Costco Connection a few months ago. But nothing beats the news that our cookbook, Nom Nom Paleo: Food For Humans, is now being sold in hundreds of Costco stores across North America!

Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

The fact that people across the continent can pick up copies of our book (at a steep discount!) while stocking up on batteries, sweatpants, diapers, and ginormous tubes of hair gel gives me the warm fuzzies. If you spy our cookbook at your local Costco, please snap a pic and tag me on Facebook, Instagram, or Twitter—I will love you forever!

Plus: attention, fellow San Francisco Bay Area residents! Henry and I will be signing books at the Mountain View Costco on Saturday, March 29, 2014 from 11am to 1pm! We’ll scribble in your books as you shop for Kerrygold butter, coconut oil, mac nuts, and other Paleo staples. Who knows? We might even hand out some of our exclusive Nom Nom Paleo action figures while we’re there. Click here to let us know if you’re planning to come say hello in Mountain View!

(Don’t worry: I promise not to inspect your shopping carts for packaged pasta and boxes of candy. I’ll leave it to my mini-minions to do the dirty work.)

Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

Austin, Here I Come!

Speaking of book signings, I had a blast meeting folks in Denver, Naperville, and Chicago last week (and hanging out with friends like Juli, Diana, and others) — thanks to all of you who came to say hi!

Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

Next, I’m heading back to Austin, Texas in early April for Paleo f(x); while I’m in town, I’ll be doing a mega-awesome joint Q&A and cookbook signing with my pals Melissa Joulwan, Diana Rodgers, and Arsy Vartanian at the Barnes and Noble at The Arboretum. Please come by and meet all of us on Thursday, April 10 at 7pm! 

To RSVP and scope out all the deets, click here!

Bacteria Love Chocolate, Too

Now, onto the good stuff—and by “good stuff,” I mean CHOCOLATE!

Longtime readers of my blog know that I have a special place in my heart for super-dark chocolate. Luckily, it turns out that my daily indulgence is actually feeding the healthy bacteria in my gut. Researchers recently discovered that certain bacteria in our stomachs gobble up the chocolatey goodness and ferment it into compounds that reduce inflammation in cardiovascular tissue. Score!

Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

If you choose to eat chocolate (HA! As if eating chocolate is a CHOICE), always make sure that it is ethically sourced. The amazing Tsh Oxenreider recently posted about the ugly side of chocolate production and the importance of supporting purveyors that produce chocolate the right way. My current faves are AlterEco Blackout and a recent discovery: Videri 90% Dark Chocolate Bar.

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COCONUT is your friend

BUYING THE COCONUT

Be sure to get one that sloshes when you shake it. Should sound like a little ocean. If not there is enough of an opening in it to let all the “water” get out. This also means that the air and germs can get in. NOT GOOD FOR YOU!   Unless, of course, you but one that is packaged as pre-cut. But what fun is that?

OPEN THE COCONUT

The best part. Get a medium to large hammer. (Out of the garage? better clean it well.) Hold the coconut in one hand, maybe use a kitchen mitt, (or a pile of towels on the counter) and hit the coconut around the “equator” until it starts to crack. I always hold on to it because otherwise it will shoot away when you hit it. 

DRAIN THE COCONUT

I hold the coconut over a bowl with a sieve with a coffee filter so that the “water” will drop there. If you don’t plan to use the juice, just do it over the sink. Did I mention that coffee filters are one of my favorite kitchen tools?

BUST THAT COCONUT IN HALF

When all the juice has drained out, you can be more aggressive and hit along the crack until it goes all the way around. You may need to get a sturdy knife or CLEAN screwdriver to wedge the two sides apart.

RELEASE THE BEAST

Use a butter knife or STURDY blunt tipped dinner knife to wedge between the shell and the inner lining skin. This WILL break the tip off of a pointy paring knife which will create an Angry Chef   >:(

TO SKIN OR NOT TO SKIN

Weird question? Some people like the texture of the “skin” (it adds fiber?).   It is nice and crunchy, but I don’t really think crunchy when I eat fresh coconut. So, VERY CAREFULLY slide the edge of your pairing knife between the meat and skin. I generally use the closer end of the blade because it is easier to control and the blade is more stout there. Work remove small sections of the skin at a time. This is not a  to see how long  a strip you can cut.

SLICE AND SHRED

I use a mandolin to make thin slices of the larger pieces, then flakes vertically through the narrow pieces and then shred the rest with a cheese grater. KITCHEN SAFETY: ALWAYS use the protector part of the mandolin. If the pieces slip your finger is no match for the blade. About 10 years ago, I was a counselor at a girls club. A different counselor was teaching the 5th graders how to make salad. One of the girls was slicing cucumbers and, well you guessed, she didn’t like the protector! I  am a nurse so they called me over. I said “Well, you are going to have to throw that salad away!”

COCONUT READY TO GO

You may eat it raw or toast it. I have tried it directly into macaroons. They fell apart because of too much moisture. I am sure they would work well in tradition types of cake like carrot or spice, but the liquid may need to be reduced a little. Adding some to cookies or bars will also create extra moisture. The edges of the coconut sticking out of the baked goods will crisp up nicely.

The raw shreds are great in salads or as garnish. You can see how I used it in the omelette.

I toast these and pretend the large thin pieces are chips. In general I like the crispy/crunchy texture as an addition to my paleo snack list.

Go primal and crack a coconut. They are not just for island survivors.

I have been kind of stuck at the same weight. But I feel great and people are noticing that I am more slim. My clothes are fitting better. My doctor says she is “looking forward to seeing less” of me!

I have been kind of stuck at the same weight. But I feel great and people are noticing that I am more slim. My clothes are fitting better. My doctor says she is “looking forward to seeing less” of me!

Looking for a Paleo Chocolate Cake?

I am going to add this to the “Should do this someday” list. I just stumbled upon this great recipe for Chocolate Cake http://zenbellycatering.com/2013/02/13/no-joke-dark-chocolate-cake/#comment-4026 Plus, she takes a look at vegetarian chickens! She makes a very practical point.

Our chicks were started on the regular chicken feed for the first few weeks because we live in Iowa and the ground was still frozen. But, when the yard greened up and the chicks were bigger, they foraged. By mid-summer they were allowed from the lawn and apple trees into to our established garden. Soon we did not have to put out new feed because they were finding everything they wanted in our yard. I continued to throw out scratch grain just because I really think it is fun to call them in and watch them feed. I believe the majority of their diet was bugs. This helped lower the insect damage to our vegies.