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    <description>New York Times bestselling authors Michelle Tam and Henry Fong are best known for their fun, practical, and flavor-packed approach to the Paleo lifestyle. As the co-creators of the acclaimed Nom Nom Paleo blog, app, and cookbook, their work has been recognized by the Webby Awards, the Saveur Magazine Best Food Blog Awards, and the James Beard Foundation Awards. Each week, Michelle, Henry, and their two young boys also gather around their dining room table to host the Nom Nom Paleo Podcast. In each episode, they go behind the scenes at Nom Nom Paleo and dive into delicious recipes, examine food trends, and discuss their culinary (and non-culinary) adventures. They occasionally interview people and tell dumb jokes, too.</description>
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      <title>Podcast Episode 19: Ready or Not!</title>
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      <pubDate>Tue, 20 Jun 2017 06:33:24 +0000</pubDate>
      <description><![CDATA[We’re back! Yeah, I know it’s been over two months since our last podcast, but we think you’ll really dig this hour-long episode packed with juicy details about my favorite Hawaiian-inspired summer dish, our exciting new Ready or Not! cookbook, volunteering with the family at the food bank, and my favorite green powder: Matcha! Download the episode […]]]></description>
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    <item>
      <title>#18 Wonton Fever!</title>
      <link>http://nomnompaleo.net/2017/03/18-wonton-fever/</link>
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      <pubDate>Sat, 01 Apr 2017 03:00:35 +0000</pubDate>
      <description><![CDATA[At long last, our whole family is back with Season 2 of our podcast! Did you miss us? It’s been over a year(!) since we last released an episode of our podcast—and one of our voices now is unrecognizable! But we’ll try to make it up to you with this catch-up episode that’s crammed wall-to-wall with all […]]]></description>
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      <title>Episode 17: VietNomNomPaleo!</title>
      <link>http://nomnompaleo.net/2016/01/episode-17-vietnomnompaleo/</link>
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      <pubDate>Sun, 10 Jan 2016 05:51:44 +0000</pubDate>
      <description><![CDATA[Did you miss the sound of our voices? We’re sorry that it’s been more than a month(!) since we last release an episode of our podcast—it’s been a bit crazy around these parts. But we’ll try to make up for our tardiness by presenting an extra-long episode that’s packed with juicy details about our bucket-list trip to Vietnam. Sound good?

This episode is all about a whirlwind trip that Henry and I took to Vietnam together with a small group of awesome chefs and food writers. We traveled to Saigon and Phú Quốc Island to learn firsthand about Vietnamese cuisine and to visit the home of Red Boat Fish Sauce, where we got an up-close look at how my favorite fish sauce is made. We’ll also talk about our year-end crushes, tips for pantry prep in the New Year, and fill you in on the newest update to our Webby Award winning app.

So if you’re sick of the cold and ready to be transported to Vietnam for a spell, stick with us for a very special Viet-nomtastic episode!

For complete show notes, links, and recommendations, go to our podcast archive and read about Episode 17.

Please visit our sponsor, Thrive Market, for 2 months free membership and 20% off your first order!]]></description>
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      <title>Episode 16: Camp Nerd Fitness</title>
      <link>http://nomnompaleo.net/2015/11/episode-16-camp-nerd-fitness/</link>
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      <pubDate>Mon, 23 Nov 2015 05:24:35 +0000</pubDate>
      <description><![CDATA[We’re ba-aack! In this episode, our family chats about our favorite autumn produce, my time as a headmaster at Camp Nerd Fitness, our crushes of the week, and we answer a reader’s question about how to handle snack time at a non-Paleo preschool.

For complete show notes, links, and recommendations, go to our podcast archive and read about Episode 16. That’s right—no need to take note, my fellow nerds!

Please visit our sponsor, Thrive Market, for 2 months free membership and 20% off your first order!]]></description>
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      <title>Episode 15: Twenty Questions!</title>
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      <pubDate>Tue, 06 Oct 2015 15:26:01 +0000</pubDate>
      <description><![CDATA[Have you missed listening to our voices? At long last, we’ve got another podcast episode for you!  In this episode, we’re departing from our usual format. Rather than sharing our crushes of the week or what we ate, this episode is all about YOU. Or more specifically, it’s all about answering your burning questions. Recently, on Facebook, Twitter, and Instagram, I put out a call for questions from listeners of this podcast, and the floodgates opened.

Given the volume of questions, we did two things:

	We focused mostly on the food, cooking, and family questions. I got a ton of questions about health and weight loss, but despite my nutrition background, I’m not a medical expert by any means. And besides, the focus of my blog, podcast, and book is Paleo cooking rather than Paleo science.


	We answer these questions in rapid fire succession, ’cause to be honest, we don’t have time or patience for a three-hour episode. Instead, we’re going to tackle 20 questions for today, in rapid-fire speed.

Ready for a whirlwind Q and A session? Here we go!

For complete show notes, links, and recommendations, go to our podcast archive and read about Episode 15.

Please visit our sponsor, Thrive Market, for 2 months free membership and 20% off your first order!]]></description>
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      <title>Episode 14: One Time At Meat Camp</title>
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      <pubDate>Wed, 02 Sep 2015 00:15:55 +0000</pubDate>
      <description><![CDATA[I’m an adventurous cook in my own kitchen, and I know my way around all the wacky gadgets I stockpile to make cooking easier—from electric pressure cookers to sous vide water ovens and even my handy-dandy blowtorch.

But strangely enough, the one cooking method that’s always struck fear in my heart is grilling food over coals. There was always something intimidating about making a fire and cooking outdoors—something that felt uncontrolled and wild. Whenever we grilled, it was always Henry’s job to do it.

Well, that was the case until I spent the weekend at a women’s only meat camp at Belcampo Farm. Yes, you heard that right: MEAT. CAMP.

What is this magical retreat I speak of? Well, listen in as I tell you all about the stuff I learned: including how to build my own fire, butcher small animals, and grill like a champ. ’Cause really: what’s more Paleo than throwing raw meat on an open flame? Plus, we chat about potatoes, soffritto, cancer risk of grilled meat, and packed lunches!

For complete show notes, links, and recommendations, go to our podcast archive and read about Episode 14.

Please visit our sponsor, Thrive Market, for 2 months free membership and 20% off your first order!]]></description>
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      <title>Episode 13: In Case of Emergency</title>
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      <pubDate>Wed, 12 Aug 2015 05:54:38 +0000</pubDate>
      <description><![CDATA[Natural disasters can strike at any time, so don’t just cross your fingers and bury your head in the sand. Of course, we should all hope for the best, but we also need to prepare for the worst—I’m talking about fires, floods, earthquakes, tornadoes, hurricanes—even Lil-O’s dreaded H.F.O.Z.s (a.k.a. House Full of Zombies)!

If the point of Paleo is to optimize health, we’re not doing ourselves any favors if we’re caught in an emergency without food, water, and basic tools for survival. To be perfectly blunt, you can’t thrive if you’re not alive. So listen up as we teach you how to put together a Paleo-friendly emergency preparedness kit. Also, you won’t want to miss our rundown of our recent trip up to Portland for Chef Gregory Gourdet’s super-insane 40th birthday party!

For complete show notes, links, and recommendations, go to our podcast archive and read about Episode 13.

Please visit our sponsor, Thrive Market, for 2 months free membership and 20% off your first order!]]></description>
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      <title>Episode 12: Paleo Desserts!</title>
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      <pubDate>Wed, 29 Jul 2015 05:29:34 +0000</pubDate>
      <description><![CDATA[Is the term “Paleo dessert” an oxymoron? Are grain-free sweets the devil? Or are they a healthy bridge that helps people transition to a whole foods lifestyle? In this episode, we’ll dive head-first into this controversial subject, and decide together whether we should all just stuff our faces with grain-free cake!

For complete show notes, links, and recommendations, go to our podcast archive and read about Episode 12.

Please visit our sponsor, Thrive Market, for 2 months free membership and 20% off your first order!]]></description>
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      <title>Episode 11: I Love Big Butts</title>
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      <pubDate>Tue, 14 Jul 2015 04:08:46 +0000</pubDate>
      <description><![CDATA[I love big butts and I cannot lie. Specifically, I love pork butts—also known as pork butt roast, Boston shoulder, or Boston Butt. Why is this my favorite cut of pork? ‘Cause it’s inexpensive, flavorful, super versatile, and tough to mess up. Besides: despite its name, it’s not the part of the animal you’re thinking of. Ready to learn more about butts? Then listen in as I list the many ways butts reign supreme!

If I have to pick a favorite cut of meat to cook at home, I will always choose a big pork butt roast. In the main course of this podcast, we’ll chat about why I love this cut, how it got its wacky, butt-tastic name, how to find it, and how to cook it. Also, Henry will share his favorite eats from his business trip to Dublin, Ireland and the kiddos chat about their crushes of the week!

For complete show notes, links, and recommendations, go to our podcast archive and read about Episode 11.

Please visit our sponsor, Thrive Market, for 2 months free membership and 20% off your first order!]]></description>
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      <title>Episode 10: Essential Cooking Tools</title>
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      <pubDate>Sun, 28 Jun 2015 04:21:45 +0000</pubDate>
      <description><![CDATA[Stocking up your kitchen for the very first time? Or maybe you’re just sick and tired of your cruddy old culinary tools, like that plastic spatula with that melted front edge. It’s time to level up! Having the right cooking implements on hand can mean the difference between having dinner ready in a flash and being frustrated and defeated in the kitchen. In this episode we’ll tell you all about our favorite tools. And don’t worry—we won’t recommend anything crazy expensive, or any one-trick ponies that’ll clutter your countertops. We won’t even suggest any items that require electricity. Listen in and we’ll let you know which kitchen tools we can’t live without!

For complete show notes, links, and recommendations, go to our podcast archive and read about Episode 10.

Please visit our sponsor, Thrive Market, for 2 months free membership and 20% off your first order!]]></description>
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      <title>Episode 9: The Perfect Steak</title>
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      <pubDate>Tue, 16 Jun 2015 07:24:24 +0000</pubDate>
      <description><![CDATA[Episode 9: The Perfect Steak A great way to impress a dinner guest—or treat the dad in your life for Father’s Day!—is with a perfectly cooked steak. Still, a high quality steak can be expensive to purchase, so the last thing you’ll want to do is mess it up during the cooking process. But don’t worry: I’ll […]]]></description>
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      <title>Episode 8: A Day In The Life</title>
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      <pubDate>Sat, 06 Jun 2015 06:47:45 +0000</pubDate>
      <description><![CDATA[Episode 8: A Day In The Life In this episode of the Nom Nom Paleo Podcast, we’re gonna shake things up a little bit. Instead of the usual format (which involves sitting around our dining room table and marching through different segments), we thought we’d drag you through a typical day in our lives—from the […]]]></description>
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      <title>Episode 7: Traveling While Paleo!</title>
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      <pubDate>Fri, 29 May 2015 06:28:04 +0000</pubDate>
      <description><![CDATA[Episode 7: Traveling While Paleo!

Heading out of town with your cave clan? How do you fuel yourself on the road and when you finally arrive? We’ll fill you in on how we find food at an airport, fuel ourselves on the flight, and how we grab grub once we get to our destination. Pack your bags and listen to our Paleo travel tips!



What We Ate:

Let’s face it: no matter how many costumed characters roam the Strip, Las Vegas ain’t the most kid-friendly vacation spot in the world. Still, our family decided to take a surprise weekend trip to Sin City to attend a “Weird Al” Yankovic concert. In this episode, the kids gleefully fill everyone in on what they ate and observed in Las Vegas.

	Big-O loved the steak and eggs at Bouchon Bistro, as well as the seafood options at B & B Ristorante.
	Lil-O enjoyed the beefy options at B & B Ristorante and B & B Burger and Beer. (But he did not have any beer.)
	Lil-O also reveals that I treated him to a couple of macarons at Bouchon Bakery. (We aren’t 100% Paleo when we travel, though we try to stay gluten-free.)

Main Course:

Travelers: we’ve got tons of tips and tricks for you on how to stay Paleo on the road! In this episode, we tell you how we scope out Paleo eats when we’re out and about.

What to Pack:

The amount of food I pack in our carry-on luggage depends on the length of the flight. If it’s a short flight, I typically bring a small bag of non-perishable snacks (e.g., a packet of jerky, salami, dark chocolate, seaweed, snack bars, or nuts). For longer flights, I simply increase the amount of snacks in my bag—or I purchase something at the airport. I also bring some of my favorite condiments and seasoning, assuming our final destination has a kitchen.

My go-to travel size condiments include:

	Red Boat Fish Sauce (affiliate link)
	Red Boat Fish Salt (affiliate)
	Jacobsen Salt (affiliate)
	Magic Mushroom Powder

Airport Eats:

When I’m taking a short flight, I usually don’t eat anything at the airport. On longer trips, or when I’m stuck at the airport on a layover, I’ll seek out airport grub by going online and searching Yelp or Trip Advisor for gluten-free options at the airport. Other great resources for top airport eats include this article in the Wall Street Journal, and this post in Thrillist which rank airports by their food and drink options.

Choice eats at select airports include:

	At San Francisco International Airport (SFO), opt for the takeout choices in Terminal 2. Some of my favorite options are Lark Creek Grill, The Plant Cafe Organic, Napa Farms Market.
	At Denver International Airport (DEN), check out the locally sourced gluten-free friendly eats at Root Down.
	At Austin-Bergstrom International Airport (AUS), chow down on a BBQ platter (hold the bread and beans) at The Salt Lick before boarding your flight.

Food & Drinks on the Plane:

I don’t always eat during flights, but I routinely request bottled still or sparkling water (with no ice!) as my beverage. The reason I leave out the ice is because the ice is often contaminated with harmful bacteria. If you’re hungry and didn’t pack any food, most airlines sell gluten-free snacks that can tide you over until you land. (For example, Virgin America offers gluten-free snack packs, Hail Merry nuts & macaroons, and jerky.) I once made the mistake of ordering a gluten-free meal on an international flight and I was disappointed that all I got was a bunch of tasteless rice cakes. It turns out that most airlines will serve the same meal to anyone who requests a special meal due to a dietary restriction—which means a gluten-free meal will also be devoid of fat, salt, animal products, and, well...flavor.

Stocking Your Fridge At Your Vacation Rental:

Our drive from the airport normally includes a pit stop at a local grocery store before we reach our vacation rental. We usually stock up on breakfast items (e.g. eggs, sausage, butter, pre-cut fruit and produce,]]></description>
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      <title>Episode 6: Party On!</title>
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      <pubDate>Fri, 22 May 2015 05:22:45 +0000</pubDate>
      <description><![CDATA[Pat yourself on the back: you have the Paleo thing down at home, and you can order like a champ when dining out at a restaurant. But what about parties? Do you know how to navigate a non-Paleo shindig? Don’t worry—we’ll fill you in on how to be the best guest ever. Follow our advice, and you might even get invited back!

Show Notes & Links for Episode 6:

What We Ate:

While Henry was away on business, I experimented with Fiona’s Green Chicken to see if it freezes and reheats well. Answer: yes! The moral of the story is to always make a double batch of Fiona’s Green Chicken so you can eat half and freeze the rest for a future meal.

	Check out the original recipe for Fiona’s Phenomenal Grilled Green Chicken and my post on how to prep it ahead of time and store it for later.
	Don’t fret about safely thawing frozen meat with hot water. Harold McGee writes in The New York Times that this method is A-OK!
	My chef sister’s Instagram feed never fails to inspire me in the kitchen. Go follow Fiona!

Main Course:

In this episode, we dish about how to be a gracious guest at a non-Paleo party. Sure—if you’re hosting the get-together, you have nothing to worry about. After all, you’re in control of the food. But what about non-Paleo parties thrown by people you don’t want to put off with your finicky food choices? Never fear: I have recommendations for plenty of flavorful dishes you can bring to share—without triggering any suspicions or questions about your platter of Paleo-friendly fare.

Here are some crowd-pleasers you can bring to a party:

Salads:

	Giant salad with greens, vegetables, protein, nuts, and a Paleo-friendly dressing
	Tomato & Basil Salad
	Fruit salad

Appetizers/Finger Foods:

	Simple Crab Salad in Endive Spears
	Asian Meatballs
	Prosciutto-Wrapped Mini Frittata Muffins
	Prosciutto-Wrapped Broiled Asparagus
	Chile Lime Chicken Wings
	Magic Wings
	Paleo Shrimp-Stuffed Mushrooms
	Devils on Horseback

Main Courses:

	Slow Cooker Kalua Pig or Pressure Cooker Kalua Pig
	Orange Sriracha Chicken (Substitute ketchup for the sriracha if you’re serving kids. The original recipe is best with my homemade 20-Minute Paleo Sriracha or Whole30 Sriracha.)
	For a kid-friendly party, cook up a bunch of mini hotdogs. (I like the mini ones made by Fork In The Road.)
	Hot Dog As The Bun!

I also have tips to help you avoid coming across as a boorish caveperson in front of the other guests. (Yeah, I know you’re always on your best behavior—but I learned the hard way that we Paleo eaters sometimes forget how we come across to our friends and family.)

Above all else: chill out, be gracious, and a good guest! Have a good time at the party and if you’re famished, eat the food that you brought to share rather than face-planting into the box of cupcakes.

If you’re offered food that you can’t or don’t want to eat, follow the example of my good friend Melissa Joulwan, and respond with a simple “Not right now.” Say the phrase with a polite smile and sunny attitude, and no one’ll feel bad that you just declined a slice of cake. Even if the host insists on putting food on your plate that you’ve declined, just remember: no one can force you to stick anything in your mouth. My savvy brother-in-law, for example, will just pretend to eat unwanted food that my dad piles onto his plate.

	Melissa Joulwan writes one of my favorite Paleo food blogs, The Clothes Make The Girl, and her two cookbooks, Well Fed and Well Fed 2, are filled with fantastic Paleo-friendly party fare (affiliate links).
	I’ve been known to sneak an Exo Bar or some jerky in the bathroom if I start feeling hangry at a party.

Crush of the Week:

Ollie sings his favorite song from Adventure Time, “Bacon Pancakes.” Owen tells us why watermelon is the love of his life. I gush about how I’m obsessed with The Glitch Mob, the coolest electronic music band in the world. Plus, one of the band members, Jus]]></description>
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    <item>
      <title>Episode 5: Desperation Dinners!</title>
      <link>http://nomnompaleo.net/2015/05/episode-5-desperation-dinners/</link>
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      <dc:creator>Nom Nom Paleo Podcast</dc:creator>
      <pubDate>Fri, 15 May 2015 04:35:47 +0000</pubDate>
      <description><![CDATA[It’s time for the next installment of the Nom Nom Paleo Podcast!

Picture it: You finally get home after a long day at work, school, or just lying around the house, and you don’t feel like cooking dinner. I totally know where you’re coming from, because I feel the same way most days of the week. Luckily for my family, I’ve figured out how to get food on the table ASAP. In Episode 5 of our podcast, I’ll share my favorite tips and tricks to keep you well nourished—even when you’re totally unmotivated. No more falling face first into a bowl of cereal!



Show Notes & Links for Episode 5:

What We Ate:

I reveal the blend of seasonings I love to sprinkle on my daily dose of crispy fried eggs. Big-O chats with his younger brother about his love of camarones al ajillo, Mexican-style garlic shrimp. And Lil-O throws Henry under the bus by revealing one of his regular non-Paleo indulgences.

My fried crispy eggs recipe and video can be found here. I top my eggs with Jacobsen Sea Salt, Urashima All Natural furikake, and Rinaldo’s Organic Garlic Gold Nuggets.

Main Course:

The bulk of this episode is all about desperation dinners. In other words, how do you get food on the table when you don’t want to cook? I don’t know about you, but I like to eat way more than I like to cook. Whenever someone asks me “what’s your favorite dish?” I almost always answer, “a meal someone else cooks for me.” But in all seriousness, the only way to make a Paleo lifestyle sustainable is to get off your butt and get cooking—even when you don’t want to.

Here’s what I stock in my pantry, fridge, and freezer for desperation dinners:

	Eggs — raw & hard-boiled
	Leftover roast chicken
	Canned fish — I keep a bunch of salmon and tuna tins in my pantry
	Refrigerated canned crab
	Paleo Mayonnaise — If you don’t make your own mayo, Primal Kitchen’s avocado oil mayo is a great alternative to homemade; Sir Kensington also makes a pretty good mayo
	Avocados or guacamole — I like Wholly Guacamole brand, but more often than not, I just ask Henry to whip up some homemade guacamole using his famous recipe
	Nori sheets and butter lettuce — Toasted seaweed and lettuce cups are my favorite alternative to tortillas
	Salad greens — Toss with oil and vinegar, and you’ve got an instant side dish!
	Frozen mixed vegetables
	Fresh herbs
	Spice blends
	Flavor-boosting acids — e.g. lemon, lime, assorted vinegars

Quick-Cook Dinners (15-20 minute meals):

	Sunnyside Salad with Crispy Eggs
	Easy Paleo Frittata
	Sweet Potato Hash (topped with your favorite protein)
	Garbage Stir-Fry
	Garbage Soup

No-Cook Dinners (5-10 minute meals):

	Lazy Devils (the recipe can be found in our cookbook, Nom Nom Paleo: Food For Humans)
	Madras Chicken Salad
	Spicy Salmon Cucumber Bites
	Chilled Cream of Avocado Soup with Crab
	Watermelon and Tomato Gazpacho
	Crab + Avocado Temaki

For even more inspiration, check out my 10 Fast & Easy No-Cook Paleo Meals post or my pal Charissa’s site, No Cook Paleo.

Lastly, the kiddos reveal that their desperation snacks include fresh fruit and SeaSnax seaweed snacks.

Crush of the Week:

Big-O tells us about how he likes flipping through my old school, out-of-print Quick & Easy Chinese cookbooks. Lil-O and our little buddy Matthew talk about their love of Cracklin’ Chicken—particularly when it’s doused with Coconut Secret Coconut Aminos Teriyaki Sauce.

Question of the week:

In my blog comments, Kadie asked: I would love for you to describe your greatest inspirations—are there particular people, places, or things that especially inspire your kitchen creations?

In a nutshell, my travels, my sister, and my mom are my culinary inspirations. I even admit that I’m turning into my mother. *Gasp!*

Thanks for listening! If you have questions for future podcasts, please leave them in the comments below. Like what you heard? Subscribe to our podcast and leave us a review by clicking h]]></description>
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      <title>Episode 4: Viva Las Veggies!</title>
      <link>http://nomnompaleo.net/2015/05/episode-4-viva-las-veggies/</link>
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      <guid>http://nomnompaleo.net/?p=57</guid>
      <dc:creator>Nom Nom Paleo Podcast</dc:creator>
      <pubDate>Thu, 07 May 2015 23:24:22 +0000</pubDate>
      <description><![CDATA[Ready or not, we’re dishing up Episode 4 of the Nom Nom Paleo Podcast! In this installment, we dive into our love of vegetables and how to get more of it into our bellies. Despite what everyone outside of the Paleosphere may think, we don’t eat only meat. In fact, I eat more vegetables now than I did when I was a semi-vegetarian! Listen in as we chat about our favorite vegetables and how to buy, store, and cook them. You’ll be vegucated in no time!



Show Notes & Links for Episode 4:

What We Ate:

Henry fills us in on how he hacks a rice-noodle-free salad bowl at Vietnamese restaurants, while I let everyone in on my favorite crunchy snack, Yucan Crunch. It’s a delicious cracker made with just one Paleo-friendly ingredient: yucca root. Toast the crackers, slather on a bunch of savory toppings, and you’re good to go!

You can pick up Yucan Crunch at Mission Heirloom in Berkeley or order it via their online store. (I buy it through Good Eggs SF Bay Area.)

Main Course:

Surprise! In case you haven’t noticed, we don’t hoover meat down our throats 24/7. In fact, our plates are usually crammed with vegetables—so let’s talk about how I buy, store, and prep our favorite edible plants. I discuss the benefits of joining a CSA (community-sponsored agriculture), how to make the most of the veggies in our CSA box, and the best time to pick up a box at your neighborhood drop-off spot.

If you don’t have access to farmers’ markets or CSAs, just do the best that you can. Refer to the Evironmental Working Group’s helpful lists to check which produce items are best bought organic and which ones have less pesticide. Once you stock up on healthy produce, I let you in our family’s favorite vegetable recipes and my inexpensive kitchen gadget picks to make the most of your vegetables. Plus, I share my favorite salad hacks, and the kids crack some vegetable jokes, too.

	Click here to find a CSA near you.
	I was a member of Mariquita Farm’s CSA for many years. Starting in 2015, Mariquita now offers veggies through their Ladybug Buying Club.
	Caroline Randall Williams is one smart cookie, and her cookbook, Soul Food Love, is must-read.
	The Environmental Working Group’s Clean 15 and Dirty Dozen Plus lists can be found here.
	The Kitchn has a bookmark-worthy post on the best way to store your veggies. Click here to read it.
	Yotam Ottolenghi’s ourtrageously popular vegetable cookbook, Plenty More, is a constant source of inspiration for me.
	On most nights, I use my trusty toaster oven to roast the bulk of my veggies.
	My favorite inexpensive kitchen gadgets are a vegetable peeler and a reliable salad spinner.
	I learned how to simplify my vegetable cooking after spending a day at a Thai organic farm. You can read about our life-changing farm to table experience here.

Recipes referenced in this section:

	Roasted Broccoli and Bacon
	Asian Cauliflower Fried “Rice”
	Zoodles and Meatballs
	Garbage Stir-Fry with Curried Cabbage
	Tonnato Sauce
	Spatchcocked Chicken over Vegetables

Crush of the Week:

Big-O reveals that he’s crushing on asparagus, Lil-O tells us about how he loves broccoli even though he’s not sure how I cook it, and I let everyone in on the secret that I can’t live without frozen vegetables. Also, Henry and I fight over who loves April Bloomfield’s new vegetable cookbook, A Girl and Her Greens, more. I win.

	Big-O’s favorite asparagus dish is Broiled Prosciutto-Wrapped Asparagus.
	Ollie asks me to make roasted broccoli and bacon several times a week. He like to douse it with Coconut Secret’s Teriyaki Sauce.
	I like to throw frozen vegetables into my Thai Chicken Curry.
	If you’re looking for a crazy-good vegetable cookbook, check out April Bloomfield’s A Girl and Her Greens. Visiting NYC? Go order the English Breakfast at The Breslin.

Question of the Week:

Sandy asks via email: How do you get Big-O and Lil-O to eat vegetables?

Instead of answering this question myse]]></description>
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      <title>Episode 3: Top Chef’s Gregory Gourdet</title>
      <link>http://nomnompaleo.net/2015/04/episode-3-top-chefs-gregory-gourdet/</link>
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      <dc:creator>Nom Nom Paleo Podcast</dc:creator>
      <pubDate>Fri, 01 May 2015 05:01:02 +0000</pubDate>
      <description><![CDATA[Today’s episode is a special one, and not just because we taped most of it on a handheld recorder on location in our rental house in Austin, Texas. Listen in as we chat about our trip to Austin and interview our good friend and housemate, Chef Gregory Gourdet, the runner-up in this latest season of Top Chef on Bravo! We’ll also gab about some of our favorite eats of this trip, and my pal Dr. Emily Deans pops in to help answer the Question of the Week, too. So listen up, y’all – and you might just find out which Spice Girl Gregory identifies with!



Show Notes & Links for Episode 3:

What We Ate:

While vacationing in Austin, I ate a lot of great barbecue and gluten-free, Paleo-friendly “fun stuff.” Specifically, I had a memorable meal at Picnik Austin, where I basically bought one of everything. To beat the heat while the rest of the house was at Paleo f(x), Henry and the kids enjoyed a movie and gluten-free eats in the dark at Alamo Drafthouse Cinema.

	You should definitely grab an iced butter coffee at Picnik Austin and lots of other yummy Paleo-friendly eats.
	If you’re looking to eat well at the movies, head to Alamo Drafthouse Cinema.
	When in San Francisco, eat at my place for favorite dinner and a movie, Foreign Cinema.

Main Course:

The bulk of today’s episode is a dining room INTERROGATION of our friend Chef Gregory Gourdet. GG’s a fascinating fellow because under his humble exterior lurks a trendsetter, fashionista, Executive Chef, world traveler, ultra runner, hot yoga devotee, and CrossFitter too. And you can see his focus on health in his Portland restaurant, Departure, where guests have the option of delicious gluten-free, vegan, and Paleo menus, in addition to the nightly dinner menu. Plus, he’s won a slew of prestigious awards, including Portland’s Hottest Chef of 2012, Chef of the Year 2013 by the Oregon Department of Agriculture, Eater’s 2014 Chef of the Year, and a 2015 James Beard Award semi-finalist for Best Chef Northwest. This year, he became a bona fide celebrity chef when he placed second on the 12th season of Top Chef, Bravo TV’s award-winning cooking competition.

But more importantly, GG’s a fiercely loyal friend, and we love spending time with him. This past weekend, we cornered him at the dining room table just minutes after he woke up (and well before he even had a chance to eat breakfast), and ambushed him with an interview for this episode. As rookie podcasters, we only had a handheld recorder with us, but hopefully, you won’t mind the extra ambient noise. (We keep it real, people.) Besides, GG’s an incredibly engaging and revealing interview subject. He’s honest about his path to professional cooking, his recovery from addiction, fantastic cooking tips, his flavor of Paleo, all things related to Top Chef, and how he keeps sane with a jam-packed plate. At the end of the interview, Big-O jumps in on the action and peppers GG with a list of rapid-fire questions that range from his last meal on earth to his favorite Spice Girl. We had a ton of fun recording this interview, and hope that you enjoy being a fly on the dining room wall during our laughter-filled conversation.

Don’t forget to connect with Gregory via Instagram (@gg30000), Facebook, and Twitter. And if you find yourself in Portland, you must partake of his fabulous Asian-inspired creations at Departure Restaurant + Lounge.

Crush of the Week:

Big-O reveals that he’s crushing on BookPeople, one of the coolest (and largest) independent bookstores in Austin. Lil-O reveals that he doesn’t love books, but he digs his pack of DC Heroes & Villains playing cards (affiliate link)—which he bought at BookPeople instead of, you know, a boring old book.

Question of the Week:

A reader, Natalee, shares in an email:

I became Paleo because of a nine year HORRIBLE struggle with bipolar 1 disease. I was desperate to try anything to help with this...and under the care of a forward thinking amazing psy]]></description>
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      <title>Episode 2: Oooh, Mommy!</title>
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      <dc:creator>Nom Nom Paleo Podcast</dc:creator>
      <pubDate>Thu, 23 Apr 2015 18:39:22 +0000</pubDate>
      <description><![CDATA[Ready for another episode of the Nom Nom Paleo Podcast? In the second installment of our family’s show, we delve into all things umami. Join Henry and me as we chat about the history, science, and magical flavor-boosting potential of the fifth taste. We also cover everything from crispy fried eggs with gooey yolks, the wonders of wedding rings made out of silicone, and how we really feel about MSG—and the kids chime in with their Crushes of the Week, too!



Show Notes & Links for Episode 2:

What We Ate:

In this segment, I reminisce about a meal I recently shared with my pal Diana Rodgers at Blue Duck Tavern in Washington, D.C. We enjoyed a fantastic gluten-free meal, and my favorite dish of the evening was the appetizer: wood oven-roasted bone marrow with bacon butter and a pistachio crust. (I’m such a Paleo cliché.)

Henry, on the other hand, was excited that his favorite coffee joint, Blue Bottle Coffee, has finally opened up an outpost in our hometown and he won’t have to trek all the way to San Francisco to get a prime cup of java.

	The roasted bone marrow at Blue Duck Tavern in Washington, D.C. rocks my socks off.
	Henry digs the bone marrow at Marlowe in San Francisco.
	Diana Rodgers is my favorite conference spouse.
	HanaHaus is the new Palo Alto outpost of Blue Bottle Coffee
	Henry hasn’t read many cookbooks from cover to cover, but The Blue Bottle Craft of Coffee is one of them. (affiliate link)
	But I still prefer my occasional jolt of caffeine from Philz Coffee.

Main Course:

We spend the bulk of the episode chatting about the wonders of umami and how it’s the guiding force in my kitchen. Henry recounts how his art skills snagged us a seat at an umami-themed dinner cooked by Iron Chef Masaharu Morimoto twelve years ago. We also discuss the science behind umami, how to utilize it effectively, which foods are naturally high in umami, and our position on MSG. Even though I think umami-rich foods are the bee’s knees, I recognize that they may not be right for everyone.

	Chef Masaharu Morimoto was our gateway to umami.
	Here’s a peek at me and Henry from twelve years ago, posing with Chef Morimoto in front of Henry’s umami painting.
	Umami Information Center is a great resource on—what else?—umami.
	Mission Heirloom is a Paleo-friendly restaurant in Berkeley, California that specializes in low-glutamate dishes.
	Chef Gregory Gourdet of Departure Restaurant cooks my favorite umami-forward dishes.
	Red Boat Fish Sauce is the secret weapon in my pantry. (affiliate link)

Here’s a list of the umami-packed recipes I reference in the episode:

	Garbage Stir-fry
	Magic Mushroom Powder
	Slow Cooker Kalua Pig
	Pressure Cooker Kalua Pig
	Slow Cooker Cheater Pork Stew

Crush of the Week:

Lil-O crushes on his stuffed cat, aptly named Cat. Cat has followed Lil-O everywhere since he was a baby. Big-O reveals that he’s a huge podcast fan, and especially loves episodes of This American Life in which people are sadistic to each other. Me? I can’t remember if my crush of the week is crispy eggs or Twitter. And lastly, Henry loves his silicone wedding band.

	Here’s Big-O’s favorite episode of This American Life. He also eagerly devours new episodes of Radiolab and Invisibilia.
	My Twitter exchange with Andy Cohen and the chicken dish I’d serve when he comes over for dinner. (Follow me on Twitter here.)
	Both Henry and I love our Qalo rings. (affiliate link)

Question of the week:

I post pictures of crispy fried eggs on Instagram several times a week and many readers have asked: How do you make crispy eggs with yolks that are still liquid and edges that are crisp, golden brown, and frilled?

	Here’s my recipe and video for Sunnyside Salad.
	I fry my crispy eggs in a small Lodge cast iron skillet (affiliate link) and baste them with Michael Ruhlman’s offset spoons.
	I protect my hands from burns by wearing an Ove glove (or two). (affiliate link)]]></description>
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      <title>Episode 1: The Saga Begins</title>
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      <pubDate>Fri, 17 Apr 2015 04:47:24 +0000</pubDate>
      <description><![CDATA[This is our very first episode of the Nom Nom Paleo Podcast, so what better way to begin than by telling you how we got started with Nom Nom Paleo?Â Weâ€™ll introduce you to our regular segments on the podcast, including What We Ate, The Main Course, Crush of the Week, and the Question of the Week!



What We Ate: 

In this section of the podcast, I discuss how Iâ€™mÂ excited that strawberries are back in season. I share how you canÂ store â€™em in your fridge for up to two weeks, and how IÂ like to pair them with balsamic vinegar and vanilla almond milk (but not at the same time).Â Henry, meanwhile, talks about howÂ Lil-O ate Indian food at a family weddingâ€”and liked it!

	MyÂ recipe for homemade Vanilla Almond Milk 
	Three Trees Almond Milk 
	The Flavor Bible by Karen Page and Andrew Dornenburg (affiliate link)â€”an encyclopedic look atÂ all the best ingredient combinations

The Main Course: 

WeÂ discuss how weÂ first learned aboutÂ Paleo five years agoâ€”and how Henry converted an eye-rolling skeptic like me. IÂ decided to go cold-turkey on an Alaskan cruise, and learned from personal experience that you canâ€™t convince your friends and family to â€œgoÂ Paleoâ€ when theyâ€™re not (yet)Â open to it. WeÂ discuss our ownÂ flavor of Paleo, too. Spoiler: weÂ arenâ€™t trying to reenact what cavemen ate or how they lived. Everyoneâ€™s a special snowflake, soÂ you just have to find the lifestyle and foods that work for you.

	The exercise DVDs we used prior to starting Paleo: P90X and ChaLEAN Extreme (affiliate links)
	Henryâ€™s (sadly defunct) fitness blog where he wrote about P90X:Â Fitbomb
	Markâ€™s Daily Appleâ€”Mark Sissonâ€™s site
	The books Henry oh-so-casually left on myÂ nightstand: The Paleo Solution by Robb Wolf and The Primal Blueprint by Mark Sisson (affiliate links)

Crush of the Week:

Our seven-year-old, Ollie (a.k.a. Lil-O) announces (to no oneâ€™s surprise) that he lovesÂ scrambled eggs. He eats them every dayâ€”cold or hot. Meanwhile,Â Owen (a.k.a. Big-O) and IÂ are fighting over my copy ofÂ Mimi Sheratonâ€™s 1000 Things to Eat Before You DieÂ (affiliate link).

Henry gives shout-outs toÂ three websites that helped us put together this podcast: Podcastanswerman.com, Podcastmethod.co, and Lynda.com. (Full disclosure: Henry works for LinkedIn, whichâ€”coincidentallyâ€”is acquiring Lynda.com.) Also mentioned (by me): Pat Flynnâ€™s Smartpassiveincome.com, which offers a good amountÂ of podcasting tips.

Question of the Week:

This question comes to us from a reader who emailed meÂ after getting myÂ weekly newsletter, which you can sign up for here: â€œMichelle, I have a hard time trying to figure out how to make my budget stretch and still get the spices and seasonings that will make the most difference in my cooking. What are your go-to seasonings?â€

	Red Boat Fish SauceÂ (affiliate link)
	Magic Mushroom Powder (my recipe)
	Diamond Crystal Kosher SaltÂ (affiliate link)
	Unicorn Magnum Pepper MillÂ (affiliate link)
	Pure Indian Foods Ghee (affiliate link)
	And hereâ€™s an Instagram pic of all the stuff I keep on my kitchen counter.

Thanks for listening!]]></description>
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