Oh goodie goodie gum drops, a book review! I love book reviews. Mainly because I get to read about new recipes, look at pretty pictures, and “ooh and ahhh”. I’m easily entertained. I’m also fascinated. As someone who hopes to come out with a cookbook themselves in the next year or two, I can see the blood, sweat, and tears it takes to put a cookbook together. It’s literally like having a baby. (I think…? I’ve never had one so this is just speculation) but you grow it and develop it for 9 months, and probably gain weight because you are doing so much recipe testing and development which, let’s face it, leads to extra eating, not that you care because it will all be worth it and then finally it pops out in all it’s glory for the world to see and then it’s really awesome, you made this thing out of thin air and you want the whole world to be in on it! How exciting! So yeah, that’s why I love and get so excited about book reviews! Did that make any sense? I hope so. It probably didn’t so moving right along…
First off let me preface this review by saying I’m a huge fan of Michelle Tam’s and love her witty blog banter, cute Nom Nom cartoons, and her simple cures for food boredom. This gal literally does it all. Wife, Mother, Chef, CrossFitter, Doctor, Published Author, Moon Walker… just kidding I made that last one up but, let’s be honest, it wouldn’t surprise me in the least if Michelle knew the entire ‘Thriller’ dance sequence because she obviously knows how to get things done.
I absolutely LOVED reading this book. I loved reading Michelle’s story about how she came into a Paleo lifestyle, created Nom Nom Paleo and hearing all about her life. You see these people pop up in your Facebook/Instagram/Twitter feed everyday, but how much do you really know about them? After reading Food For Humans I think Michelle and I are pretty much best friends and we totally go way back. I understand so much about her now, I understand what makes her tick, what she’s passionate about, why she doesn’t eat dessert, how she began cooking, what her hobbies are, and what a typical day in the life is like for her. You would think I was stalking her or something to get this kind of intel but it’s all just right in the book, I swear.
On to the best part…the food! Oh Em Gee the food people. The food! If you love food this is the book for you. It’s so simple but intricate. You’ve got sauces, dips, eggs, seafood, meat, veggies, and treats (only 6 treat recipes, but who’s counting. Not me. Because I never immediately go to the back of the book to look at the desserts section first) that are all organized into concise but detailed chapters including illustrations and photographed instructions to go along with the recipes.
Also as far as cookbooks go, it’s really funny! I literally LOL’d on numerous occasions and thought to myself, “I really like this Nom Nom, we’re gonna be good friends…” Speaking of being good friends, Nom Nom is coming to visit me in San Diego next week! Okay more like she’s coming to San Diego to do a signing for her book tour but same thing.
So if you haven’t already grabbed Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong, then do yourself a favor and run, walk, or WOD your way over to the bookstore to grab yourself a copy! Or just sit back and buy a copy of Nom Nom Paleo: Food for Humans in your PJ’s. So for behaving so well and sitting so patiently through this review I’ve included one of my many favorite recipes from the book for you. Brad and I may or may not have eaten the whole thing in one sitting when I made it because it was so delicious. What? We like good food.
Prosciutto-Wrapped Frittata Muffins
From Nom Nom Paleo: Food for Humans by: Michelle Tam and Henry Fong of Nom Nom Paleo
4 tablespoons coconut oil or fat of choice, divided
1/2 medium yellow onion
3 garlic cloves, minced
1/2 pound cremini mushrooms, thinly sliced
freshly ground black pepper
8 large eggs
1/4 cup full-fat coconut milk
2 tablespoons coconut flour
1/2 pound frozen chopped spinach, thawed and squeezed dry
5 ounces thinly sliced prosciutto
1 cup cherry tomatoes, halved
1. Preheat oven to 375 F with the rack in the middle position. Heat 2 tablespoons of coconut oil over medium heat in a large cast-iron skillet, and saute the onions with a pinch of salt until they’re soft and translucent, about 5 minutes.
2. Add the garlic and mushrooms and cook until the moisture from the mushrooms evaporates. Season with salt and pepper to taste, and transfer to a plate to cool.
3. Beat the eggs in a large bowl. Add the coconut milk and coconut flour to the beaten eggs. Whisk until the batter’s thoroughly mixed, and then stir in the mushrooms and spinach.
4. Brush a 12-cup muffin tin with the remaining 2 tablespoons of coconut oil and line each cup with a layer of prosciutto. Cover the bottom and sides completely. Spoon the frittata batter into each cup, and top with halved cherry tomatoes.
5. Bake for about 20 minutes, rotating the tray from back to front halfway through the cooking process. The muffins are done when an inserted toothpick comes out clean.
6. Cool the muffins in the pan for a few minutes before transferring them to a wire rack to cool.
The only changes I made were omitting the mushrooms because I’m not a huge mushroom fan. I also added chives because I had some and goat cheese because I’ve been obsessed with it in my eggs lately and it doesn’t seem to affect my allergies too much. I also used fresh spinach instead of frozen because that’s all I had. The package of prosciutto I bought only came with 8 slices so my batch yielded 8 muffins.
The next recipe I’m making in this book is the Mexican Chocolate Pots de Creme. Say what?! I know. They look delicious. Trust me. I’m looking at the picture right now and it’s rediculi. Rediculi is the singular form of rediculous. Go get this book people, you won’t regret it. Special thanks to Nom Nom for asking me to review the new edition to her family. Get it, new edition instead of addition, get it, get it, it’s a play on words people. Get it? Of course you do, you guys are geniuses, or is it genii? Why is English so confusing? Why is Nom Nom’s book so good? Somethings just are what they are I guess. Deep thoughts…