Nom Nom Paleo Gluten-Free Recipes (Yes, Butlers Labels!)

Michelle Tam of Palo Alto has been described as an umami evangelist and Martha Stewart of Paleo. Both are correct. But it is the Cantonese term water sec Nom Nom Paleo blogger and recipe developer says it best describes her and her family. It means “to live to eat”.

“Gluttony is another good translation,” Tam says with a laugh. “And that is very accurate, going back to my grandparents.”

There is no time of year when food and its symbolism are more celebrated than the approaching Chinese New Year – or Lunar New Year. In the Year of the Tiger, which begins on February 1, Tam and thousands of other Bay Area home cooks will whip up family specialties of all good luck foods, from dumplings and long-lived noodles to fish.

“Nom Nom Paleo: Let’s Go!” is the third volume from Michel Tam and Henry Fung of Palo Alto. (Andrews McMeel)

If you follow a paleo diet or avoid gluten, like Tam and her husband, Henry Fung, do, you don’t have to miss out on any celebratory food.

Introducing their latest cookbook, “Nom Nom Paleo: Let’s Go!” 140 delicious recipes centered around protein and plant, from Cantonese Pipa Duck with Sunbutter Hoisin Sauce to Chicken Chow Mein, made with spiralized white sweet potatoes. The majority of the recipes are Whole30-compliant and about half are keto-friendly, with vegetarian, vegan, and instant options.

Tam, the daughter of immigrants from Hong Kong, grew up eating her grandmother’s boiled whole chicken every Chinese New Year’s Eve. It’s always been slathered in a savory ginger scallion sauce that Tam now puts on everything, from weeknight poached chicken breast to white fish, which is traditionally eaten on holiday to promote prosperity.

But it’s the Butchers Pork and Shiitake stickers that make the most sense. While quick and easy recipes are her jam (especially when there’s a sheet pan involved), Tam says the time she spent making these crunchy bags of fried treats with her mom and grandmother are among her favorite memories.