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Paleo parents explain how and why they made caveman diet into a family affair

Get the dish on this delicious Paleo cookbook.
Get the dish on this delicious Paleo cookbook.
Michelle Tam and Henry Fong (Andrews McMeel Publishing, 2013).

Remember that superb Stone Age couple the Flintstones and their daughter Pebbles, as well as their caveman chums Barney and Betty Rubble and son Bamm-Bamm? They all seemed healthy and happy. Now a modern mom is taking her cue from that show by dishing up Paleo diet delights for her entire family. Michelle Tam revealed her tips and tasty tidbits in an interview with Relish magazine, including her new book "Nom Nom Paleo: Food for Humans" (click for details).

What you'll learn from the book: How to get going with a Paleo lifestyle, why it's healthy for the entire family, and (nom nom!) how to make delicious recipes using the foundations of caveman cuisine. Try one of Michelle's recipes below.

Paleo Asian Cauliflower Fried ‘Rice’

Recipe by Michelle Tam
YIELD 6 servings

This paleo-friendly, grain-free spin on fried rice tastes better than takeout.

Ingredients

3 slices bacon, cross-cut into ¼-inch pieces
1 medium cauliflower head, cut into pieces
2 large eggs
Kosher salt
Freshly ground black pepper
2 tablespoons ghee, or fat of choice
1 small yellow onion, minced
4 ounces cremini mushrooms, thinly sliced
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
2 tablespoons coconut aminos
1 teaspoon coconut vinegar
1 teaspoon Paleo-friendly fish sauce
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
Instructions

Cook bacon in a large skillet over medium heat, stirring occasionally. Once crispy, about 15 minutes, transfer bacon to a paper towel–lined plate with a slotted spoon.
Toss cauliflower into a food processor and pulse until the size of rice grains.
In a small bowl, whisk eggs with salt and pepper to taste. Pour eggs into hot bacon drippings and fry up a thin egg omelet. Remove omelet from pan, slice into ribbons, and set aside.
Melt ghee in skillet over medium-high heat, and add onions along with sprinkle of salt and pepper. Once onions are soft and translucent, about 5 minutes, add in sliced mushrooms. Once mushrooms are browned, add grated ginger and stir for 30 seconds to incorporate.
Add cauliflower “rice,” season with more salt and pepper, and mix ingredients together. Place lid on skillet, turn heat to low, and cook for about 5 minutes, until “rice” is tender but not mushy.
Season with the coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in scallions, cilantro, omelet slices, and the reserved crispy bacon.

Recipe from Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong (Andrews McMeel Publishing, 2013).

Michelle says: "Paleo is about optimizing health by getting back to eating real, naturally occurring foods. The idea is that we should eat more like our hunter-gatherer ancestors did—before the global spread of modern industrialized agriculture and cheap Frankenfoods."

She sees a link between those Frankenfoods and "an age of modern diseases like autoimmune disorders, cardiovascular disease, type 2 diabetes, and rampant obesity. Humans have biologically adapted best to whole foods: plants, meat, seafood—all of them packed with the nutrients our bodies thrive on. By getting back to eating these real, naturally occurring ingredients, we can improve our health and rediscover the pleasures of cooking and eating."

Ready to learn more? You can get all the details about Michelle's book, including how to order, by clicking here for "Nom Nom Paleo: Food for Humans."