One of the hardest parts of doing my 1st Whole 30 was not having access to my big white binder of recipes for one or two or my regular cookbooks and recipe blogs for inspiration. Towards the end of my Whole 30 I started to run out of new compliant recipes to try and food boredom started setting in. Food boredom is deadly for someone who likes to cook and eat as much as I do. When I decided to do a second round of Whole 30, I decided to have a list of Whole 30/Paleo blogs to explore in front of my little black binder of Whole 30 recipes binder.
One of the first Whole 30/Paleo blogs that I found that I really liked was Michelle Tam and Henry Fong’s Nom Nom Paleo. How do I love this blog? Let me count the ways.
- 60 days of Whole 30 compliant recipes all gathered in one place for you. The recipes cover everything from spice blends, to sauces, to main meals of every kind.
- The recipes are for food I want to eat. I don’t have time or money for recipes that take all day to cook and have a lot of expensive hard to find ingredients. Neither does Michelle. With the exception of her Insta-Pot and Sous Vide machine she doesn’t use fancy equipment. Most of the ingredients for her recipes can be found in any grocery store.
- Whole 30 Insta-Pot recipes. You all know how I love my pressure cooker. It was nice to know that with all the changes I made in my diet for my Whole 30, somethings could remain the same.
- Michelle’s food just tastes good.
- Michelle’s recipes are always reliable and turn out well, if you follow her instructions.
- I love Michelle and Henry’s podcast.
- I love Michelle and Henry’s sense of humor.
In the almost three months since I finished my Whole 30 I still have one or two Nom Nom Paleo recipes on my menu plan each week. I have bought their cookbook, Nom Nom Paleo Food For Humans and pre ordered their new cookbook, Nom Nom Paleo Ready or Not, that comes out August 1 . They will be in constant use in my house, whether or not I am on a Whole 30 or decide to go Paleo after my next Whole 30 in September.
One Pan Pork Chop Dinner
adapted from Michelle Tam an Henry Fong’s One and Done Ebook
11/2 TBS olive oil
juice of half a lemon
1 TBS chopped fresh sage
2 garlic cloves, minced
1 tsp kosher salt
2 bone in pork chops, 1 inch thick about 1 pound total
1 fuji apple, cored and cut into 8 wedges
1/2 lb brussels sprouts, halved or quartered
1/4 large red onion, peeled and cut into 6 wedges through the poles
ground black pepper
Aged balsamic vinegar
Preheat te oven to 450 degrees. In a bowl, combine 1 1/2 teaspoons olive oil, lemon juice, sage, garlic and 3/4 tsp salt, mix well. Cover the pork chops with this mixture. On a rimmed baking sheet, place the pork chops on the pan. Toss the apple wedges, brusslls sprouts, and onion with the remaining 1 1/2 teaspoon olive oil and 1/4 tsp salt. Spread the vegetables in a single layer around the pork chops. Roast for 12 minutes or until the internal temperature of the pork registers 140 degrees. Turn the heat to broil and cook an additional 3-5 minutes or until the pork and veggies are browned. Drizzle with balsamic vinegar and serve.