Whole30 Day 28: My Most Popular Recipe of All Time!

Whole30 Day 28: My Most Popular Recipe of All Time! by Michelle Tam http://nomnompaleo.com

This week, when someone asked me which of the hundreds of recipes on my site is the most popular of all time, I drew a complete blank. In all the years I’ve been publishing recipes on Nom Nom Paleo, it had never occurred to me to peer that deeply into my blog’s analytics.

When I finally checked, I was surprised to see that the single most visited recipe on my site— beating out favorites like Cracklin’ Chicken, Slow Cooker Kalua Pig, Asian Cauliflower Fried Rice, Sweet Potato Hash, and Magic Mushroom Powder—is a quick and easy side dish: Roasted Brussels Sprouts and Bacon.

Maybe it’s because the simple act of roasting Brussels sprouts brings out their warm, nutty sweetness. Or perhaps it’s the allure of crisp bacon that draws people to this dish. Or maybe it’s just ’cause my discerning, super-smart, food-loving readers know a good thing when they see it.

Whole30 Day 28: My Most Popular Recipe of All Time! by Michelle Tam http://nomnompaleo.com

See what I did there? I just complimented the intelligence of everyone who checks out my Roasted Brussels Sprouts and Bacon. So don’t make a liar of me—go grab the recipe!

p.s. SoCal folks: Don’t forget that I have a book signing at Whole Foods Market El Segundo on January 31st, 2015 from 11 am to 1 pm. Please RSVP here if you’re coming!

Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

SOURCE ARTICLE: : http://nomnompaleo.com/post/109371702703

Chipotle Sweet Potato Vegetarian Nachos

Chipotle Sweet Potato and Black Bean Vegetarian Nachos | @naturallyella

Chipotle Sweet Potatoes and Black Beans | @naturallyella

Vegetarian Nachos | @naturallyella
Chipotle Sweet Potato Vegetarian Nachos | @naturallyella

Chipotle Sweet Potato and Bean Vegetarian Nachos | @naturallyella

I’m going to be honest with you- the creation of these nachos was not spurred on by the fact there is a rather large football game this weekend. In fact, up until I watched SNL this past weekend, I didn’t even know who was playing- we’re not big sports ball people (M’s term, not mine). Instead, these vegetarian nachos came from this quesadilla and finding that since I made those, I’d been craving the chipotle sweet potato combination. I’ve also been craving things smothered in cheese and this was my thin attempt at making it healthy.

I tend to say this warning before everything recipe that might look overwhelming but I’ll say it again: don’t let the list of ingredients overwhelm you here, the recipe actually comes together with some ease. You can also make the sweet potato/black bean/cilantro mixture ahead of time and simply make the cheese sauce when you’re ready to serve. While these would make a great appetizer, M and I have also been known to make a dinner out of these (perfect for movie night!) These nachos are veg and gluten-free friendly, but if you want to take it the extra mile and make them vegan, Laura’s butternut queso would put these over the top.

Chipotle Sweet Potato Vegetarian Nachos
Prep time
20 mins

Cook time
30 mins

Total time
50 mins

Author: Erin Alderson
Serves: 6 to 8 servings

  • Sweet Potatoes
  • 1 tablespoon olive oil
  • ½ cup diced red onion
  • 1½ cups ¼” cubed sweet potatoes (1 medium sweet potato)
  • 1 chipotle
  • 2 tablespoon adobo sauce
  • 1 tablespoon honey
  • Juice from one lime
  • ½ cup black beans, drained and rinsed if using canned
  • Gremolata
  • 1 cup cilantro leaves
  • 1 clove garlic
  • Zest from one lime
  • Cheese Sauce
  • 3 cup freshly grated cheddar cheese
  • 1½ tablespoon cornstarch
  • 6 tablespoons-3/4 cup 2% or whole milk
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon garlic powder
  • To Serve
  • 6 to 8 servings worth of tortilla chips
  • Lime wedges, for serving

  1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
  2. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low.Cook until sweet potatoes have softened, 10-15 minutes. Stir in black beans and cook until warm.
  3. To make gremolata, mince the cilantro leaves and place in a bowl. Using a microplane, grate the garlic on to the cilantro, followed by the lime zest. Toss together and add ¾ of the mixture into the sweet potatoes, stir until well combined.
  4. In a medium sauce pan, combine cheddar cheese and cornstarch in a small pot. Heat over medium low and stir until cheddar begins to melt. Add 6 tablespoons milk, paprika, and garlic powder, stir until mixture comes together. Add more milk, 1-2 tablespoon at a time, stirring frequently, to reach a pourable cheese sauce, 4 to 5 minutes
  5. On a platter, place one layer (approximately half) of tortilla chips. Drizzle half the cheese sauce over the chips followed by half the sweet potato mixture. Layer with the remaining tortilla chips, cheese, and sweet potatoes. Finish with the remaining cilantro gremolata and serve hot.


Chipotle Sweet Potato and Black Bean Vegetarian Nachos | @naturallyella

The post Chipotle Sweet Potato Vegetarian Nachos appeared first on Naturally Ella.

SOURCE ARTICLE: : http://naturallyella.com/2015/01/27/chipotle-sweet-potato-vegetarian-nachos/

Cheap Supplies Every Newbie Chef Will Need to #MakeYourMove to Healthy Eating

Rubber spatula!

What kind of supplies will make cooking much easier for a kitchen newbie? Check out my cheap suggestions for utensils to make your cooking a breeze!

The post Cheap Supplies Every Newbie Chef Will Need to #MakeYourMove to Healthy Eating appeared first on A Black Girl’s Guide To Weight Loss.

SOURCE ARTICLE: : http://blackgirlsguidetoweightloss.com/from-erikas-kitchen/cheap-supplies-every-newbie-chef-will-need-makeyourmove-healthy-eating/

A Swim, A Salad, and The World’s Most Random Casserole


Morning, friends! We have some snow here in DC today – enough to cancel my morning track workout and to give the government a 2 hour delay, but that’s about it. I hope those of you farther north are staying safe under the piles of white stuff it sounds like you’re getting – yikes! Since my track workout was cancelled, I decided spur of the moment to sign up for a lunchtime trial class at OrangeTheory! I’ve been wanting to try it out forever (they give you a first class free) and I figure that’s just as close to a track workout as I can get. I’ll let you guys know what I think – rushing over there in a minute!

As for yesterday’s workout, I headed to the pool! It had been awhile since I’d gone swimming and it felt nice to get back in there. My triceps were actually really sore from the pole hiking I did over the weekend at Canyon Ranch!

On the food front, yesterday for lunch I made one of my standard favorite massive salads. Lots of greens and veggies, plus some canned chickpeas, 90 second microwave brown rice, avocado, and homemade balsamic vinaigrette. Delish!

For dinner last night, I made the world’s most random casserole. I was planning to make Mexican Lasagna (<—recipe) since it's on the Winter Shape Up meal plan, but I totally forgot to get more tortillas, so I got creative. I was inspired by my Mexican Brown Rice Casserole from a million years ago, and did a sort of variation on that!

Into a large bowl, I threw: leftover cooked chopped chicken (about 2 cups?) + 1 cup hummus + 1 cup salsa + 2 eggs + 1 can black beans (drained/rinsed) + 1 container 90 second brown rice. Mix it all up, pop it in a baking dish, and cook at 375 for about 25 to 30 minutes, or until it was set/fully cooked through.


Matt was extremely weirded out by all the ingredients going into this pan together…


But what do you know? It was actually really good. :) Especially with a little hot sauce on top (for him)! We also had some salad on the side.


As for breakfast this morning, I’m back on the green smoothie train after being reminded how much I love them while at Canyon Ranch! Matt was working from home until about 10, so I made us a both smoothies with kale + vanilla almond milk + plain Greek yogurt + chia seeds + banana. Yum!


And now, off to OrangeTheory! I’m excited. :)

Have a great day, my friends! Don’t forget to check in over on the Winter Shape Up Week 1 Meal Plan page with how things are going to be entered to win the Cabot giveaway!

A Swim, A Salad, and The World’s Most Random Casserole originally appeared on fANNEtastic food | Washington D.C. area Registered Dietitian | Recipes + Healthy Living + Fitness on January 27, 2015.

The post A Swim, A Salad, and The World’s Most Random Casserole appeared first on fANNEtastic food | Washington D.C. area Registered Dietitian | Recipes + Healthy Living + Fitness.

SOURCE ARTICLE: : http://www.fannetasticfood.com/2015/01/27/a-swim-a-salad-and-the-worlds-most-random-casserole/

Reading for a snowbound day: Noodle Narratives

New Picture

Frederick Errington, Tatsuro Fujikura, and Deborah Gewertz. The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century. University of California Press, 2013.

How did it happen that lots of people subsist on instant noodles? As the anthropologist authors explain, Ramen noodles are ubiquitous, quotidian, tasty, convenient, cheap, and shelf stable. The industrial (cheap) versions are loaded with MSG and palm oil. But then, there’s the David Chang Momofuko version, “cosmopolitan and classy,” requiring pounds of meat and taking hours to prepare (not cheap). This book is about the commodification of instant noodles, starting from small Japanese markets and ending up as the world’s most widespread industrial food: “a capitalist provision that provisions capitalism.” But will they feed the world? “Our hope is that the future will provide at least a modest mosaic of choices—a mosaic in which competing orientations toward food, with an emphasis either on security or sovereighty, will continue to challenge one another in a socially and environmentally productive way.

SOURCE ARTICLE: : http://www.foodpolitics.com/2015/01/reading-for-a-snowbound-day-noodle-narratives/

how to make sugar-free biscotti

A healthy recipe for a gluten-free grain-free sugar-free biscotti. Michelle is back in town. For those that didn’t know she was in south FL seeing a special doctor for her eczema. She is back and still getting treatment (although from another new Dr). She will be giving an update soon. I filmed Madison’s 4 month […]

SOURCE ARTICLE: : http://purelytwins.com/2015/01/27/how-to-make-sugar-free-grain-free-vegan-biscotti/