How To Make Nom Nom Coco-Nutty Dark Bark (Persicope Video)

so for those of you who don't know me i'm michelle tan with mountain on paleo and today i'm gonna show you how to make my cocoa nutty dark bark which is the simplest candy that you can make for people with a paleo not really oh my god not on paleo read my journal message yes I I read all of these if I'm paying attention to the screen um so I had a few questions already one of the big questions is is this a paleo treat and the answer is no because there really is no such thing as a paleo treat but I do eat chocolate on occasion um probably more frequently than just occasionally um and I think this is a super easy treat to make for your friends um and it's tasty and it doesn't have a bunch of junk in there and so someone had asked what kind of chocolate I use I link to the chocolates that I use on my blog so I do have a post on nom nom paleo calm but what I'm using today is I have this 70% green and black dark chocolate and the reason why I'm using 70% because to people who don't normally paleo so it can't be super dark like if I were making it for myself I would totally use 85% or 91% because I like it less sweet what is the brand this is green and black I also like ultra eco I think Theo's makes great chocolate Maddock ass makes great chocolate you want to find something that's like Fairtrade and you know sourced from you know non-slave chocolates farm so I've already cut up a whole bunch here so in my recipe I put on some toasted unsweetened coconut flakes and I just toasted this my toaster oven over there give me 100 degrees I like to put it on affection because that way the hot air circulates if you don't have a convection I've been 300 is fine just toast it for five minutes this takes about four minutes um so you cut off like a minute and you like it so that it's nice and toasty on the edges you see that and coconut can burn in just a second so you do have to make sure that you're keeping an eye on it I have a quarter cup cranberries I just have this bigger bear stuff they have these organic dried cranberries it does have a little sugar in it but I'm not sad about it because we are making chocolate and it has sugar in it already I can also cook coconut flakes in a pan on so yes you could totally do that um I have burned it before though so you do have to watch it carefully I actually saw an America's Test Kitchen that you can toast coconut in the microwave I've never tried it but they said that it's a good alternative and you don't burn it and then I also have half a cup toasted and salted macadamia nuts and the key is I like these salted I know a lot of people may not like or thank you why why would you put salty nuts on it and it's because it tastes really good like the contrast the tangy cranberries the sweet chocolate and the salty nuts and you know crunchy coconut flakes is perfect so one of the tips again the step by step recipe is on my blog but I wanted to different squares I actually don't break it up in these squares because I don't think that it melts as well what I do I don't know if you guys can do this but I just cut it on the diagonal and I just make you really then I flip it and I do the other alright here is all my chocolate it's all shaved I'm gonna I love it because it also has like you know inches on the bottom I don't know if you guys can see that so whenever I'm doing a recipe I need to figure out how big my my chunks I just use this bowl scraper the scraper will scrape it right into your bowl and you have two choices on how you want to melt the chocolate you can melt it in the microwave I know some of you don't have microwaves or you don't like microwave I think microwaves are okay and they're perfectly fine for stuff like melting chocolate so I can tell you both ways you can do it alright so scooped up all the chocolate and it put it in a glass bowl because you want something that is either microwave safe or heat safe because you can either do it on a double well would this be considered dairy-free for those allergies uh I think so this is dairy free chocolate um and I don't have any other dairies in there so yes I'm not using milk chocolate I'm using dark chocolate and the chocolate I'm using has no dairy far as I know it doesn't but it does have soy lecithin so if you guys are against it away then you probably shouldn't pick this brand um and so the way that I melted I'm gonna show you really quick so right behind me I had with simmering water and you don't want the water to actually like reach up and touch the bottom of your bowl that you just slowly melt your chocolate or that like a double boiler or you can that's really fast Holly do you want to say hello to people while I microwave so they don't think it's boring no and then when I take it out I'm going to stir it really well yes it is much easier and faster and you don't have to wash next pot and so now I did that as a prop and now I have to wash that later which is kind of a pain um but basically this is the hardest part is just melting the chocolate and chopping it the way I did to show you guys before but otherwise the super simple rusty okay so the first 30 seconds doesn't really do too much um you can see the bottom is melted how sweet is it so this is a 70% a pound of 70% chocolate and that's because I'm gifting this to other people who are not paleo and 70% is as high as I can go with most people okay so I'm gonna stir this a little bit it's not super melted about melting chocolate is you never want to get water in there because it'll seize up so you just have to be careful not to get water in there you have to make sure it doesn't burn you just cut it up in Nice shards and you should be set I already have a baking pan set aside with some icing on top and then once everything is melted I'll just pour it on top and I will use a spatula to make it all smooth and then we just put the topping on and then we work for it and I'm breaking it up into 30-second intervals because you really can because the microwave doesn't really heat evenly you can totally burn parts of it and a little bit really does go from this day to life all melted by the next time okay so I only stove yes so that is the problem with microwaving chocolate is you could potentially burn it because every microwave has different you know wattages and the older ones are different from the new ones I missed the first part I am making yeah I can actually read your comment I am making my cocoa nutty dark bark that I put on the blog just now well thank you and actually it's super messy and I've put all the messy stuff on the floor where you guys can't see it and that is my you know my pressure cooker little piggy for dinner okay just keep stirring it almost done so normally I'd use 30 seconds times three and then I will do another 15 seconds and then I'll just do a lot of stirring afterwards and it should melt I love melted chocolate you like it all I don't know he doesn't like 70% it's too and it's actually too sweet for me I like I remember when I just think 65% was um too dark but now I like like 85 and 90% okay so I'm gonna just do it for 15 more seconds in terms of toppings the one that the three toppings I'm putting on this one are my favorite your bagel bacon burgers oh thank you that is one of our favorite recipes um I love toasted coconut salty macadamia nuts and cranberries but I don't like people don't like coconut or they like almonds so you can make some majid however you like and it'll work out so I'm gonna take but there is there's like the peppermint bark 35% knew it was delicious thank you did you do the slow cooker or the pressure cooker because I almost only do the pressure cooker version now because it's so dang easy and so fast and I think the texture is better just shredded coconut work also uh yes I think it's hard to buy unsweetened shredded coconut and it's hard to toast it so if you don't care that it won't be toasted or you can toaster you just have to be careful that you don't burn it and it's easier to burn I'm not supposed to bring a dessert for Christmas is here but I think though make this anyway you totally should bulk up here need to get the instant pot yet the ants the pot is amazing we use it like several times a day that might be a little unusual for most folks but I have to do a lot of recipe testing Twitter just had someone sweet that's great and that's where that's where I got almost everything like I bought my cranberries of Trader Joe's I bought my a meanness of Trader Joe's the baked coconut flakes I didn't get there I about this let's do organic coconut flakes Oh what is your job this is my job I used to be a drug dealer so was 30 times 3 and then I did an additional 15 seconds all laughing but it really was a drug dealer professionally I was drug dealer and I dealt drugs in the middle the night I did that for 12 years all right now I do pour it right into right onto the parchment and I like to kind of form it into like a rectangle but again you're gonna break this up and kind of uneven chunks so if it's not perfect it doesn't matter you see this and again as I said before this is super easy and super it's super easy and super customizable so you can customize the with the kind of chocolate you use you can use you know higher cacao chocolate you can use lower cacao chocolate you can top it with whatever you bonds and the reason why you see so many bark recipes all over the place is because it's so dang easy like you just saw right here so you just use a rubber spatula I don't know like between 1/8 and 1/4 inch it is the easier it will be for you to break if you have it to thicken parts you'll have to break out a knife to cut up your bark and I remember when I was a kid and my mom my mom is a really good Baker and she still is really good Baker every time she would use her spatula to like there's something very soothing and meditative that's probably why I'm not stopping all right that's good so you want to just use a rubber spatula you can use an offset spatula that's even better but then I'd have to wash something else and so I'm just gonna need to use the same rubber silicone spatula that I was using before the chocolate I'm not like you must spoon as my kids things I think it's my fav lat surface of melted chocolate my chest in the way you work and your kids crack me up did you hear that someone likes you better on the podcast why would you smash it alright so this I'm Justin now you just put the the toppings I like to put the coconut flakes on top I mean if you're gifting someone you know you want to make sure that you have like the nice make of coconut flakes and not the stuff at the very bottom that's all powdery because it looks prettier but I think the people I'm gifting this to don't really care put it on top and if there are some that aren't actually in the top plate you just kind of push it down says no we don't you're real you're a real boy right Holly that is coconut I'm gonna put in these salted macadamia nuts and these I like have like there's a whole one but I'm just not gonna break out a knife for that but the Habs I think fit really well they're really pretty and I I just stop them all over the place just throwing them and then sometimes if you throw up and they like get all brown and I think it looks prettier if it's the toppings were just on top okay cannot see all your comments so if you see me you like looking down and I miss your question and you really want to ask me make sure my hands were so looking so lean I am not that lean but thank you um I'm working with my trainer once a week and like today I went to the gym my big goal is to get an unassisted pull and I have an unassisted chin up but I kind of jellyfish at the very top so it's not I don't think it's an actual chin up but I'm working on it and then eventually I'll have it with the overhand grip and that is my goal by tomorrow yes oh and the way I figured out how I would be motivated to keep on you know trying to get my pullet is that I came up with a negative consequence and I learned that from Steve cams new book you know if nerd Fitness he said the only way that really that you'll be motivated to actually reach a bowl is you have a bad consequence that will happen if you don't do it and so I figured one out and I've been practicing cuz I don't want to tap in I need people to work and medical studies honey and lemon Oh is someone sick I'm assuming that's why those comments are so I'm just gonna then I dotted with cranberries cherries are also great apricot is a traditional french fried apricot is a traditional topping for french chocolate bark I like to drop this yeah pistachios and dried cranberries I think are a great combination I really like um coconut and macadamia nuts how long does the chocolate stay melted for um depends how cold your house is um but it you know it's still totally melted I some people they'll harden in about two hours depending on how how cold your house is I pop this in the fridge for 30 minutes to harden completely before I break it and then I actually I have one that I'll show you that I made yesterday and I just kept it in the fridge alright so here it is again the proportions are 1 cup of toasted coconut flakes 1/2 cup of macadamia nuts and then like a quarter cup of dried cranberries here is the finished product this isn't what I made yesterday and so you can either just break it up with your hand and if you do that just make sure your hands are covered by the person you don't want all your fingerprints on here unless you're eating it yourself and then nobody cares I have not mailed them before just because I'm never sure if it'll melt or you know sometimes especially during the Christmas season you know thanks get jostled around I'm trying to send a package to a little girl in the UK and I was supposed to have gotten there by December 4th but when I was looking at the tracking it went from like the Scoob area to LA and I guess on a plane to the UK and then instead of going in like you know a mail van or whatever in the UK it went back on a plane to Portland and so now it's back to LA and it's floaty thing okay again so if that's what happens with that little package I would hate to see what would happen to the candy you're sending okay so basically I just kind of stick a knife and jagged pieces whatever you want to do now I'm just using the same knife that I cut the chocolate with so I don't have to wash another one I basically just and about 1 pound I think will make about 4 generous gifts give them you give your friend the whole pound if you want and so this is all ready I'll show you guys it's delicious it's easy and you can package it here I'll show you how I attacked it this these are some these are called little Baker bags you can buy I went to one on my blog post they're lined inside Henry actually created some really cool stickers that you guys can print out does this need to be refrigerated yes I think so because like right now I think it's around 65 inch or 70 and it's already kind of melty so I refrigerated I'm eating it myself I will put it in like a sealed container and I'll refrigerate it for up to a week means I'm going to distribute like right after I'm done and then I will tell my friends put them in the fridge if they don't eat them Suvir here are two labels and you can download and print from my site they say nom nom Coco nutty dark bark and so this one is the one you use if you actually use the labels that are the two and a half inch circles because it's printed a little bit over so that you know for sure run read all the way to the edge but if you're just gonna print them out and cut them out yourself then this is the one you should use and it's clearly labeled as such in my post so just you know there are two different labels depending on how you're gonna cut them out and that is it um super easy peasy and you should totally make these for your friends so I hope you guys have a happy Wednesday any last questions before I sign off No thank you for the hearts and that adios people .

Video Description:

Watch how I make Nom Nom Coco-Nutty Dark Bark while I answer viewers' questions on a Periscope video.

Here's my recipe for Coco-Nutty Dark Bark:

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Video by Michelle Tam & Henry Fong

How To Make Mango Turmeric Tonic (Periscope Video)

hi everybody good morning I'm gonna tap this oh hello Tana and Alicia and all these other people coming on and let me there hello good morning this is my kitchen um and this morning I'm gonna do a really quick scope on how I make my cookie old husband a turmeric tonic oh look hello Katie Oh see this is perfect so after watching a bunch of scopes its flipped but have you updated your periscope after lean because I'm filming it in landscape and so what should happen is if you guys are looking at it in portrait mode my widescreen video should be on the top and you guys should be able to read all of the comments on the bottom without a blocking anything in the screen yes going you need to update your app doc so anyway this is super easy and the reason we were doing this is and I'm sure dr. Jolene Brighton can also can tell us more about this because she is a doctor and I'm just a drug dealer but basically turmeric is supposed to be a really great anti-inflammatory superfood and my creaky husband has been complaining about neck and shoulder pain for a while and so oh your connection is sketchy I gotta see it's so nice to see you guys this is super simple um I've been making this every morning for him he says it makes them feel better I don't know if it's placebo if it is that's okay too so all I do is I get um like about a cup of frozen mangoes I like frozen because it's already cut up and it's cold so it'll keep the resulting juice cold you don't have to add ice um I've got some fresh turmeric root here and so this is about it two and a half inch piece and you can see that it's bright orange it kind of looks like a finger see doc says is not a placebo it actually works and so I like to peel it off I just use a vegetable peeler I'm not super happy about it because it's all gonna be blended up in a blender and you know um I thought this was gonna be more ginger because ginger is really sharp and spicy but it actually is kind of charity it smells kind of like a good that's why you need the mango yeah it's good for its anti-inflammatory I think they're actually studies that show that it works as good as NSAIDs or non-steroidal anti-inflammatory drugs like ibuprofen and then I throw in a little ginger so this is about a one-inch piece this is a piece that was in my freezer I took the skin off so I do about a two two and a half inch piece of turmeric and then about one inch piece of ginger and I pop those in apparently turmeric the the absorption is better if you add some fresh black pepper you know not really like them like a smoothie smoothie it's like a health drink I just buy these on Amazon I like them they're stainless steel I used to have glass ones but then those would break really easily actually they don't break easily but then when they do it's a big mess um and so we like these stainless steel straws and I can stick them in the dishwasher too I'm gonna put in about quarter lime earth this is a quarter of a lemon that I'm gonna squeeze the juice in I bought it at Sedonas which is a local grocery store here but I've also seen it at Whole Foods but it was a lot more expensive Whole Foods but I think the difference was the ones from Whole Foods are actually born in California and then the turmeric root I got from Sedonas I think is from Mexico so I'm just gonna squeeze out and I really like these because you can really squeeze out a lot of juice yeah I think so I think they're fresh is supposed to be better um in terms of its bioactivity but I don't know what the I think you can Google what the conversion is um so then I add about six ounces Oh baby I know who 3b is he's a good friend of mine okay they have a little brush that comes with it so I quickly brush it and then I stick it upright on one of the little things in my dishwasher I don't know if it really does get clean but I assume it does and my kids haven't gotten sick so I think they're okay okay so you guys can add honey if you want um but I don't and Henry doesn't like things super sweet and then already a cup of mango in here there's a lot of fruit here and eventually I'll put a recipe on my blog I just haven't yet um but I thought I'd show you guys because a lot of people have been asking what I've been making initially I didn't add the mango and I was adding some honey and then I would strain it because it was more of like a a juice consistency but I think once you put in the mango um you don't need to strain it and you know all the fiber and the ginger and stuff is good for you tada doing it try it honey sure it's not sweet and it is kind of spicy tasting but um how is it good all right so I can recap really quickly what's in there I put in a cup of frozen mango one cup frozen mango six ounces of coconut water a two inch piece of peeled turmeric root that I cut up a one inch piece of ginger that I could have I cracked in some black pepper to help with the absorption of the turmeric and then I put in the juice from a quarter of a lemon or half a lime Oh see your aspiration I don't know which one chance so if you guys see that um stuff is going by and I'm running powder turmeric okay I think so but you need to check on the conversion because I think powder turmeric is pretty strong tasting but it'd be good if you have the flu maybe but I won't actually take like anti-inflammatories when I have the flu but I mean I don't think there's any bad stuff in there so it wouldn't hurt you oh people are saying hi to the double O's yeah any substitute if not eating fruit um well I have made it before with some honey I don't know if you're not doing food means you're not doing honey and in that case I might strain it because then you get a lot of the fiber from the ginger and the turmeric and if you don't have a really great blender like if you don't have a really powerful blender you may want to blend it strain it and then blend in the mangoes after because I think oh here and Reid's letting me try wow that actually changed you know pretty good taste like a mango smoothie it tastes like a mango separation mango smoothie that's kind of spicy but it's not as sweet as like a mango lassi it's not a mango lassi it's not like a smoothie you buy at the store but I think you know you feel better already my honey yeah so you can see it alright that's it Oh so I'm gonna be posting these so on periscope you guys can watch these frightening 24 hours and then I also have them saved on catch which is ka tch dot m e / nom nom paleo and I'm also gonna be uploading this on to my youtube channel if you guys would like that where they'll be forever but the quality won't be great and will be kind of rambling because it's just like this but if you guys want to I've already uploaded three videos on my youtube channel and it's I think if you search michelle tam on youtube or if you google nom nom paleo you'll find it but I'm under Michelle Tam and then I have a little channel called periscope videos and that's it have a great day and I will see you guys I don't know when the next time I make something I'll hop on anyway I'll talk to you later bye .

Video Description:

I've been making this anti-inflammatory spicy and tangy drink every morning for my hubby because he's old and creaky. Watch me blitz it up while I answer questions from folks who watched my live broadcast on Periscope!

Ingredients to serve 1:
1 cup frozen mango cubes
1 2-inch piece of fresh turmeric root, peeled and coarsely chopped
1 1-inch piece of fresh ginger root, peeled and coarsely chopped
¼ teaspoon freshly ground black pepper
6 ounces coconut water
1 teaspoon honey (optional)
juice from ¼ lemon or ½ lime

Directions: Blend until smooth!

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Video by Michelle Tam & Henry Fong

Big O Bacon Burgers on Paleo Bread

hey everybody it's dan Rach from primal for life and we are making big o bacon burgers out of the nom nom paleo cookbook which you can get through Julian bakery com so these look amazing and we just cooked up our bacon sautéed the mushrooms and I'm beginning to toast my paleo bread from Julian bakery as well I got both the almond and the coconut in the toaster oven right out of the freezer and in about seven or eight minutes it's toasted to perfection and can't wait to enjoy my burgers that way they have the burgers wrapped in lettuce and a big old mushroom there but I figured hey why not we have paleo bread it's made with great ingredients it's low carb its locale and has no GMOs no gluten no grains of soy allows me to enjoy bread like I used to except without the bad side effects so we got our burgers right here cooked up in deep primal fat coconut ghee and it's a great way to keep inflammation low and put in a little extra flavor into your meal you can also use paleo butter if you wish or liquid premium coconut oil from new co whatever you decide is great and they actually call for just reusing the bacon grease but we figured we'd try something different and I'm about to grill these up we have the mushrooms the bacon a little bit of the quantum pink salt some black pepper in there and I believe that's it so we're going to get grilling and we'll finish the Paleo bread off right at the end okay so a few minutes in I flipped our burgers on the grill and I added our paleo bread and we're going to give it a few more minutes and we'll be done I like to cook mine to about a medium rare and as usual we try to get the best grass-fed local beef as possible and just as equally as important I try to get the best bread on the planet that's why I try to get paleo breath so we are going to give this just a few more minutes and we are flipping our bread try to get some nice light lines into it I don't want to chart up too much and we'll be done in a jiffy okay so here's both of our burgers on our almond and coconut paleo bread topped off with some fresh avocado hey you know me I love that avocado some fermented pickles from real pickles and some organic ketchup so doesn't need much more but you can top this however you like this tons of different ways to do that and just make sure you go to Julian bakery calm / paleo pick up some paleo bread check out the nom nom paleo cookbook in the cookbook section grab some of that quantum pink salt and also make sure you pick up some great oil for cooking like the new cold liquid premium coconut oil the paleo butter or the primal fat coconut gig either way you can't go wrong and hope you enjoy this meal this is dan and rach from panel for life a great day .

Video Description:

Big O Bacon Burgers on Paleo Bread by Julian Bakery. Grass-Fed Organic Patty Recipe from Nom Nom Paleo Book sold in our online store:
Complete Recipe:

Spicy Tuna Cakes

hey it's a Michelle tan from nom nom paleo and today I'm gonna show you an oldie but goodie from the blog and from our first cookbook nom nom paleo food for humans it's my spicy tuna cakes when you listen to the ingredients there's sweet potato jalapeno and tuna you're like what but it really is amazing they're these delicious portable sweet and savory snack so you can take with you on the road first things first you want to preheat the oven to 350 degrees and then you grab a 12-cup muffin tin so what I have here is just two cans of albacore tuna no oil or anything um because I'm gonna add some ghee later and the reason why I asked for no oil is because I like to control the type of oil and how much is in there you don't have to use albacore tuna you can use salmon people use chicken kind of whatever you want scallions cilantro and this here is a mashed cooked sweet potato or yam and you can bake it you can microwave it however you want to cook it I actually just kind of like doing the fall with my hands cuz I just want to kind of gingerly mix it all together and you don't want to break up the fish now I'm gonna zest some lemon zest make sure you don't go you just get the very top yellow part instead of the bitter wipped pit and then I'm gonna add two eggs and I'm super lazy and I don't want to clean another Bowl so that's why I'm not whisking them first I'm gonna throw in some jalapeno and then I like a little bit extra spice so I had a little bit of red pepper flakes this is melted ghee because otherwise this is fat-free and I don't want a fat-free spicy tuna cakes and then I add one in half teaspoons of diamond crystal kosher salt because I've made this so many times I know this is the right amount but if you're not sure you should mix it all up and then fry a tiny patty just to taste for seasoning and then you can adjust it as needed I'm just gonna go in with my hands and you want to make sure the egg gets incorporated everywhere but you're not smashing up the tuna I like having chunks of tuna in there just kids I think it tastes better cuz I like like this I like it that there are pieces of tuna still in here I think it just tastes better so now we're gonna scoop this into a muffin tin I like to use an ice cream scoop to scoop them in and this is about a quarter cup and you just take it and then you put it in each one and then use the back of it to press down and I know people have told me that they have just taken this batter and just fried it but I think that's too much work it's a lot easier if you just put them all and bake them in the oven and you don't want to fill them more than like three-quarters high I mean it's not like they rise or anything it's just that way I've done it so many times that I know that that you can get twelve out of it so this I'm gonna stick in the oven 350 degrees for 20 to 25 minutes and then I'm gonna rotate it halfway through the cooking time but they're done when a toothpick goes through the center and comes out clean I know it throws people off because they see them in these little cupcake liners but that is so won't stick to your cupcake tin and if you would rather them not look like little cupcakes that's fine too then you're gonna be scrubbing a long time voila spicy tuna cakes they'll make everybody happy .

Video Description:

These portable spicy tuna cakes are savory treat with a hint of sweetness and a wickedly peppery bite that sneaks up on you. Serve these spicy cakes for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party!

Get the step-by-step recipe here:

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Eat The Yolks - Nom Nom Paleo Giveaway

hey friends and fans of nom nom paleo calm this awesome book nom nom paleo food for humans and the amazing nom nom herself Michelle Tam I'm Liz wolf I'm a real food blogger just like Michelle over at cave girl eats calm I'm a huge fan of Michelle as you can see I've got my two ponytails going in honor of Michelle's signature style I am so excited to pair up with her to give away some awesome goodies in honor of my book eat the yolks which is available now we are giving away a signed copy of ethiop's a pair of nom nom paleo socks oh I have to stretch for like an hour to be able to do that a nom nom paleo action figure and a set of lodge cast iron skillets just like the one mini Michelle is using here enter the giveaway through the blog post thank you so much for your support and enjoy eating those yolks use your words just like the one mini Michelle is holding here my money's on Michelle .

Video Description:

Instant Pot (Pressure Cooker) Summer Italian Chicken

hi it's Michele Tam of nom nom paleo and today I'm going to show you how to make something super easy and delicious in your instant pot my pressure cooker is summer Italian chicken you don't have to be afraid of your instant pot it is your friend I'm just turning on the sautee function as it heats up the insert so that you can use it to saute things and this way you don't have to dirty more than one pan so as soon as the insert is hot you can add about a tablespoon of your favorite high temperature cooking oil and then once that's in there you can put in all your vegetables so I've got some mushrooms in here I've got some carrots and some onions you just dump it all in I'm gonna add a sprinkle of salt once your vegetables are softened in here and your tomato paste and your smashed cloves of garlic and so you stir it around and as soon as it's fragrant then you can dump in the rest of your other ingredients so I have about two and a half pounds of chickens I'm gonna put in some cherry tomatoes whole you don't have to cut them because who has time then I have some Castelvetrano olives which are my favorite these are super buttery they're not briny they're amazing and you just give everything a good stir and you don't add any extra liquid the chicken will release liquid the cherry tomatoes will break down and release liquid and you'll see after this is done that there will be plenty of liquid to bring it up to high pressure so now all you do is you just switch you pressure cooker I'm gonna do ten minutes on this because these are boneless skinless chicken thighs and once it is at high pressure this little silver indicator actually locks the whole system so you can't open it so it's completely safe see but and then all the steam stops coming out because it's sealed and closed now that everything's in here I can just go and watch TV or hang out with my kids you can just walk away so while you're waiting you can prepare your herbs and the way I cut my basil stack them all up roll it up in a tight little cigar grab your knife discard the end can you have nice little ribbons it's all ready everything is still at high pressure but you need to release so all this steam is gonna come up so you are either gonna do it under your stovetop hood which I recommend because it sucks everything up or you just find a clear area that's not under any cabinets turn on my vent and then ID vent it right here the filled indicator has dropped so you know that the pressure has dropped and so it's safe to open so the only thing that's saying was some fresh herbs so I've got some basil that I've already cut up and then I'm gonna chop up some Italian parsley as well and half of this I'm gonna put in the stew and the other half I'm gonna put on top there's really no measured amount it's how much you liked so I just ladle it up I serve it over cauliflower rice over zoodles whatever you have and voila there you have it my pressure cooker summer Italian chicken and this will be your favorite weeknight dinner .

Video Description:

Keep your house cool in the summer by making this Whole30-friendly Italian chicken stew in your Instant Pot or pressure cooker!
RECIPE: http://bit.ly/2ftFCZz
#inspo
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How To Make Thai Cucumber "Noodles" With Nutty Sriracha Sauce (Periscope Video)

hello and welcome to my kitchen oh I see people joining right now I decided to hop on periscope so I can show you guys a really quick lunch that I'm making oh and just a quick I got some quick housekeeping if you guys do ask a question please put your name at the end of the comment because then I can say oh there's someone from Bellingham Bell what's your name mommy hello Molly um so perfect see people like I'm glad that people can actually see this so this is a super super super easy meal that I throw together with um the stuff I have in my fridge and so I thought it might be a helpful scope for me to do and thank you for the hearts all of you guys tapping on the screen to give me hearts that lets me know that you guys like these little scopes so thank you thank you umm and so I'm here alone so if I can't see your question feel free to type it in again so that um when I'm like looking up I can hopefully see um your questions but for those of you who don't know me i'm michelle tam of nom nom paleo so this is what veggie machine do you recommend so this is actually a new one that i'm trying out this is being spiralized um by my pal ally act um i'm spiralize calm she is like the queen of spiralizing vegetables and I've had this cuz she'd sent me one for me to try out but I had it in the box just because um that's kind of what happens sometimes it all gets tough set to my house and it looks really cool and I can tell that it's pretty cool but I just don't break it out of box so this elsa someone says that it's sideways so hopefully yeah you just have to update your app I think there is still a glitch with periscope for broadcasters um but I think if you're just watching it at home if you just turn it portrayed you'll be able to see the comments underneath the broadcast so this is super simple I'm gonna show you how you can do this at home all I have is some nut butter I really like this me nut butter that's one of my favorites but if you don't do nice you can use son butter that's cool too and then stir watch I have some homemade sriracha but if you don't have homemade sriracha you can hold these store-bought but now is a really great time to make sriracha cuz I've been saved red jalapeno was all in every grocery store in fact I was just at Whole Foods and I saw some red jalapenos for sale there oh oh so inside the pumpkin one is very good - yes the pumpkin me nut butter is really really good frozen screen no sound boo hoo is anyone else experiencing that please let me know but I guess if people are experiencing that they can tell senses it's working ok alright so this is super simple I'll show you how I make the sauce it's not even anything um fancy like I put like a heaping tablespoon into a bowl and I use the same bowl because it's just me who's gonna be eating this let me put this and I don't want to do more than one because I'm gonna cooking by myself my finger so I do kind of one to one that was just sriracha and the sauce and and then I'm gonna add some lime juice and in my very babe I think my second periscope I showed you how I like to cut my limes so you see the slime I'm gonna cut it I don't know if you guys see this but I'm gonna cut on the side of the stem so going down the pole so I'll show you what it looks like so it goes like this so you cut a piece that looks like this and you can see that the the center part is still trapped over here and there are no seats here and it also makes it super easy to squeeze out juice because lime juice is notoriously really hard to get out but this way it's super easy because there's a totally there's a cut surface and there's no seeds or anything that you have to worry about and I really like quite a bit again I'm cutting around the stem do you see how the stem here you hear the two poles of the lime and then this is another segment and again see this segment is all cut there's all this exposed flesh and there's no seeds so I'm just gonna squeeze that in and the way I actually learned about the wiki kind of cheater Thai spicy nut sauce is from Henry my husband because apparently it work me get the time of free food at work but one of the things they have is they always have sriracha sauce in their kitchens and they always have some sort of nut butter and so he says when he has no egg they also cooked chicken my hey they have these little packages of cooked chicken in their fridge and so he says when he doesn't have time he will just do equal portions of some nut butter and sriracha and mix it together and then toss it with this chicken and that's what he eats like well I can do the lime juice Oh welcome so the sauce is done I have some shredded chicken cuz I had some leftover chicken from a few days ago I have some herbs cut over here but I'll show you those one thing a nut butter is a great secret ingredient to any sauce totally is and that's Mary is that you Mary I tell you guys have to put your name at the end because it's hard for me to to read so this is so in a previous scope I used this little oXXO handheld spiralizer which is cool and I like it because it's compact and you can throw it into the dishwasher and it's pretty cheap I think it's like 50 bucks but then this is spiralized missin spiralizer is pretty cool like I have an old spiralizer like a Panera one and I would have to have let all of the blades were separate and so you would have to like put them in and you know you can cut yourself and it was pretty big and bulky where's this new one that Ally designed like all of the blades are in this little thing and you just turn the knob to change like the thickness and stuff so it's pretty cool so if you're into spiralizing noodles this might be something you want to try out but if you don't do it all the time like something like this is probably what this is something that the kids love doing oh and you know someone says they cut their hand on dad before he even has like a nifty little safety shield here on top of the blade you know Ali is the expert on all things spiralized so she knows exactly how she wants to but I am using an English cucumber because I like that there are no cheese it can get a little bit watery so you can either package dry or if you're like me you don't really care and you're eating by yourself okay so I have my sauce in the bottom of the bowl that I'm going to be knotted chicken yes chicken see they are kind of wet I think English cucumbers are just more wet in general so I'm gonna throw in my chicken masaf is already at the bottom here I'm gonna move this I'm gonna throw in I have green onions cilantro which I love I know some people think that it tastes like soap I have some extra sliced peppers which you guys can see here because my sriracha is actually not um super spicy because I the jalapenos I got were pretty sweet and I like spicy then I have two leaves of mint here that I'm gonna chop up as well what is that noodle-making thingamajig it is called being spiralizer and it's a new one that was created by Ali I think girl asked me was Micucci and she has a really great blog called in spiralized and that is all she does she is like the spiralizer queen so I'm totally like a beginner and spiralizing stuff oh so here oh so I'm gonna have on some sesame seeds just cuz I have some handy but this can be as simple as you want it to be like if you don't have any of this stuff it's no big deal you just need the sauce and some protein and some vegetable like my husband does it work he just does it with chicken oh hey George George a I guess on I missed your cooking caveman but civilized caveman calm but George is a great cook and he's got great recipes and - you guys should follow him here every used organic nuts oh no I'm assuming that the type of nut butter so here it's all in here but I still have to toss it and so there's the cucumbers in there the sauces at the
bottom I've put a ton of herbs on top hi hi Angela um and I put in sesame seeds and I'm not I think you guys might be wondering like where the fish sauces and I don't have me in here because my truck that it has and if you're making this for more people you just make more sauce that's it like it really was just one to one of sriracha - nothing depending on how much how spicy you like it and then I add lime juice or lemon juice to taste and you don't have any citrus you can always use rice wine vinegar or some sort of anything ha ha so I said no fish nuts oh my god but there is the sauce in here because it in my sriracha sauce and if you're looking for that recipe it is on my website and on paleo duck Oh someone from Maui hello Candice and that was it and then I'm gonna try this because without actually tasting what you eat these noodles are super alright call them qoodles but cuddles doesn't sound as good as i think qoodles almost sounds kind of yucky yeah that's what I'm gonna eat okay so I'm gonna sign off cuz I gotta get some work done before I pick up my kids but if you guys have any questions pick this small and horizontal that is true um but in horizontal mm-hmm he's tried to look at it and portrait it will be a smaller picture but then you can see all the comments um someone says I love my videos and my action pic of all thank you see I always have one of these we have to be like a million of these around the house so when I do my scopes there's always one around Oh George says he's strict cute I am NOT kiddo he's probably doing that cuz he's getting married um and so I guess that's it um have a great Friday and if I have something that I think will be useful I will um do another pass though so Oh goodbye gene up so let's hang out you guys should follow her she is amazing hey I was taught to go soon adios .

Video Description:

Watch how I make Thai Cucumber "Noodles" with Nutty Sriracha Sauce while I answer viewers' questions on a Periscope video.
The proportions of the sauce are= 1 part sriracha + 1 part nut butter + lime juice to taste
Here's my recipe for Paleo Sriracha: http://nomnompaleo.com/post/36060636540/paleo-sriracha-homemade-20-minute-sriracha
Subscribe to my newsletter for recipes & tips: http://nom.gy/nnpnews
Get the James Beard award nominated and New York Times best-selling cookbook for over 100+ recipes like this! ‪http://book.nomnompaleo.com‬‬
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Video by Michelle Tam & Henry Fong

How To Store and Freeze Bone Broth | Nom Nom Paleo

hello everybody okay so my kitchen I do have to leave for an appointment at 9:15 oh thank you for inviting us our Sam so what I have here is my pressure cooker bone broth which has been cooking all night I threw everything in here before I went to bed because we're running low on stock and then it kept warm until now until I'm ready to strain it and so I have done a periscope flow for those of you don't know me I'm Michele Tiamat nom nom paleo you can find me on the web at nom nom paleo comm so I think I'm into pot on Black Friday which is the it was the most amazing day like $78 is a steal this is actually I have to instant pots I have a six and one and then I have a smart pot alright have the the older yeah six and one cooker which I kind of use them interchangeably when I make soup just cuz it's whichever one is clean so if you look here basically filled it to the top I put in an onion I think I cut up a carrot and I threw in like a giant shiitake mushroom there is no kind of set way that I make it I do have a recipe on my blog if you look up quick pressure cooker bone broth or just pressure cooker bone broth and non non paleo and now it's ready for me so when it's ready so it's even though it's warm you can actually kind of um still take it out with your hand I think my hands are kind of um impervious to pain at this point so I have this big pot bra oh yes someone says the oxy one so this is how I normally used to store them which is still a great method I think these silicone folders are fantastic the only thing is if you use them to store broth they start to smell with broth but it's okay I don't make cake from them so I but the only issue with these is that their floppy and so you have to put them on a tray and you have to have a freezer that can accommodate whatever tray you're gonna put in but then there's no lid and so there's if it's not super level it can spill and it's kind of a pain in the butt so I discovered that oXXO has these cool people so I'm gonna try this out for the first time today but it has like a little base which is cool and it has a lid so hopefully it doesn't spill and you can stack them on top of each other so I'm really excited to try these out but I did have one leader because I had mentioned that I wanted to try these out and I saw on Amazon there were like no reviews I think there are two reviews now but some people have said that it takes longer to freeze when it's covered which makes sense but I'm actually ok with that because I kind of just leave them in my outside freezer for a while and then someone else it says if you freeze them or if you sold them too high it's hard to take the cover off which makes sense because when liquids freeze they expand and so if you put them way up to the top it'll freeze with the lid stuck on top so we don't know to caveat that you need to remember but I'm gonna try to that and I think they'll turn out pretty well so I'm gonna show you how I actually strain my bone broth really quick right I can't answer all your questions a lot of times when I'm doing these by myself it's hard to you guys can't see this properly I'm sorry umm so actually I'm gonna run and just put down the shade alright I'm back to show you guys here and this thing I have a Vitamix container your biggest pitcher but this happens to be my biggest picture I have two one that I use for you know everyday cooking and then one when I have to take pictures because this one is totally speckled and Henry gets really mad that I use a speckled blender container it seems like all that mentions Photoshop to clean it up so this is the one I used to straight boom bra and when I'm just blending things for our family so then I'm gonna use my big pot no bone broth here oh this is the most amazing strainer I don't know what brand this is but if you go to my blog post about how to store and freeze bone broth I linked to all these things so if you want to know which brand I use this is the one I use it's super sturdy I've been using it forever after I'm done straining stuff I can throw this into the dishwasher which is really cool and it's a really fine mesh so basically all I do hopefully I don't spill and make a big mess is I just put it in until it gets to the top see if you look in here there's still a bunch of bones the bones I try not to kind of dump in the first pass but then what I do is I my first bat that I pour off normally has most of the fat on top and so I won't put that in a big container that I will store in the fridge this is the amount that I can use in a few days um and this way most of the fat is on this in this container and I can like scoop it off really easily I don't like to immediately put it in the pour it into the ones that go in the freezer because then there's a big fat cap and you know sometimes you don't want all that fat and stuff you're quickly defrosting can't wait to get cooking with my inspire yeah I mean or any pressure cooker pressure cookers are amazing and I like beans to pot because it is programmable and you know it can cook while I'm sleeping so if you see here there's like a layer of fat on the top hopefully I'm going to just try to pour that all off in here this will be in a refrigerator and it'll Harden and if I don't want the fat on top I can scoop it off once it's hardened I don't know how many cups of it but this will make a nice soup later in the week and if you've been following me on instagram i'm at nom nom paleo on instagram I've been making a lot of super lately and basically I just use a few frozen cubes and whatever leftovers I have I throw them in a pot and that is soup because I have a bunch of making stir fries and soup lately and you can make young by combining your leftover stir-fry and your soup so the boat they have in here are pork neck bones which I like a lot because they feed on it well first of all they're very cheap these are all pastured um this is awesome pastured pork and i get this i ordered through eggs and because they have a bunch of really great farmers itself through there and I come right to my house um okay so if you look here oh and the other thing I like about neck bones is that the meat is really good after you've cooked it for a long time it's really um super tender and yummy and not dry and powdery um so I really I really like that so I'm actually gonna reserve these bones and pick off the meat later and if you look here all the stuff that's reserved in there I have like my giant just talk too much dream the carrots hands and the bones cause I won't eat the vegetables I'm just gonna pick the meat off the bones and keep them in a separate container and that actually might be one of our quick soups as I'll have all of this leftover pork the broth and I'll throw in some vegetables and you can throw that into the instant pot for super fast soup I think depending you you just time it based on whatever whatever vegetable takes the longest to cook that's how long you time in for me normally carrots say the thing that takes the longest so why I love using this the the Vitamix container is it's it's perfect for pouring I'm just gonna fill them up my name is never perfect and I'm gonna just fill them up about 3/4 full do they know that liquids expand when you freeze I think that if you saw here these Vitamix containers are double check but I think they're like 7 cup containers like 14 cups of super I think awesome I think I will have three trays have soup that will be frozen and someone asked me how i reheat this I just throw the frozen cubes and then the extra I'm gonna put in this extra alright that's it so let me just double check so there's eight cups in here but I think I probably just felt it to the seventh cup mark so I made about I don't know 15 cups of soup and it all cooked while I was sleeping how much is each cube cup wise huh I don't know I can measure it later I know these ones are 1/3 cup so I'm assuming these are about 1/4 cup or less I can measure that later but now it's too late but this one will go on my fridge once it's cooled and I will hopefully use it up in the next two days and then these ones I'm gonna cover and freeze and that and so that is how I do it it's super easy umm so I'm telling you if you guys have a pressure cooker or an electric pressure cooker you should definitely make soup while you're sleeping because then you can do this and I have time now to go to my apartment that's all I hope you guys are doing well thanks for tuning in umm subscribe if you haven't I just hop on and I do these helpful cooking tips uh the kids and I are gonna do a giveaway on periscope either later today or this weekend so if you follow me and you get a notification you can hop on and we're gonna be giving away like cookbooks and dolls and socks .

Video Description:

Watch how I store and freeze bone broth while I answer viewers' questions on a Periscope video!

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Here's my post on how to store & freeze bone broth: http://nom.gy/IGnnpbb

For more recipes and Paleo food ideas, follow me on Instagram!: https://www.instagram.com/nomnompaleo/

To watch me cook live on Facebook every Wednesday, like my page!: https://www.facebook.com/nomnompaleo

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#whole30 #paleo

How to Make Pork and Napa Cabbage Soup (Whole30, Gluten-Free) | Nom Nom Paleo

hi its Michelle Tanner from nom nom paleo and today I'm gonna show you how to make comfort in a bowl it's my pork and napa cabbage soup and it's a recipe that I've craved for my mom who never gives me her recipes but I kind of cobbled it together from stuff I remember back when I was a kid and stuff I know now about who mommy it's got some napa cabbage in it it's got pork in it it's got dried shitake mushrooms in it so it's delicious so grab a large pot and put it over medium heat and spoon in some of your favorite cooking fat and when the fat is simmering toss in a diced onion and a sprinkle of salt you're gonna saute the onions until they're soften but don't go crazy you don't have to wait till they're all caramelized or anything like because who has time for that then add your ground pork you don't have to do pork if you like Turkey go ahead and do ground turkey but I like pork so there on your ground pork and break it up with a spatula and then you stir in your sliced mushrooms and another sprinkle of salt so for those of you who don't know dried shitake mushrooms are the best thing ever so they come dried but you soak em in a bowl for about half hour to an hour and they become soft again but these puppies have so much umami you will be amazed and they taste so much better than the fresh so if you have some you know you should throw them in your soup so cook the pork in the mushrooms until the meat is no longer pink and the shiitakes are nice and tender then plop in some minced garlic and cook only until it's fragrant so as soon as you can kind of smell the garlic you're about done now pour in your broth and crank up the heat to high so you bring it all up to a boil and this is when you dump in your vegetables you dump in your napa cabbage or carrots and potato and then you bring the soup back to a boil and don't worry about cramming too many vegetables in there because they'll all cook down and the more vegetables the better so lower the heat to medium or medium low to maintain a simmer and then partially cover the soup with the lid leaving a crack so it doesn't boil over simmer the soup stirring occasionally until the vegetables are easily pierced with a fork and you taste it for seasoning and then you ladle it up oh it looks like it's already smells really good now I just have to serve it so you can garnish it however you like I like to put scallions on I put cilantro on it unless you hate it and there you have it my pork and napa cabbage seats comfort and umami in a ball .

Video Description:

Yearning for comfort in a bowl? This one-pot, umami-packed Pork and Napa Cabbage Soup fits the bill and it can be in your mouth in about 30 minutes!
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Get the recipe here: http://nom.gy/napasoup

For more recipes and Paleo food ideas, follow me on Instagram!: https://www.instagram.com/nomnompaleo/

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#whole30 #paleo

How to Make Paleo Curried Meat Pies | Nom Nom Paleo

hey Noster is its Michelle from nom nom paleo today I'm gonna show you how to make paleo curried meat pies which is the dish that was influenced by something my mom used to make for me as an after-school snack SuperDuper simple so what you need is some cassava flour some arrowroot powder is in softened e a little bit of turmeric just to make it nice and golden to show everyone is making a curried pie some eggs some salt and then some leftover film so what I have here is my spiced keema or deconstructed samosa recipe from the blog but you know I've done this with whatever I have in the fridge and it all comes out delicious just make sure it's not super wet and it'll come out just fine so whenever I do a baking recipe for consistency I like to actually weigh out the amounts of the flour and then you can keep on tearing it or zeroing it out and adding the next thing and you don't have to actually clean all these different bowls but here thats on the flour add in a little bit of powder a lot of people ask can I use tapioca flour in place with the cassava flour the answer is no because the tapioca flour is just the starch part of the cassava flour you want the whole root because that is actually more similar to all-purpose turmeric powder that really is just for color and that reminds me of the ones my mom made and the ones we would buy we always knew that was record me pies because they were nice and orange to eggs this is where we get our hands dirty just in and you're just gonna eat everything until it's a nice shaggy dough I only using my hands as really feel the things are getting mixed together and the turmeric also helps see that everything is being mixed properly because then everything turns nice change Warren G so once you see that you have this crumbly and of shaggy dough grab these bed rad about half a cup of water but you don't dump it all in at once kind of dump in a little bit at a time and then you just kind of eat it and form it into a ball and you'll procreate all that water in yeah a little bit more water and eventually it's gonna be like a smooth ball and it's gonna be the consistency of play-doh see here your hands shouldn't stick to it you should be able to form a nice smooth ball like this I like to divide the dough in half because it's easier to work with and half of the dough will make enough pies for one training anyways so the one that I'm not working with and then the one you are gonna work with I lay down some papers put one in the middle grab rolling pin or you can use a water bottle whatever you have rolled out looks about 1/8 inch thick so I grabbed a four and a half inch little high cutter and then I press okay and I try to make as many as possible so I go right up to the edge pick up the scraps rolled it out to make more yet your leftover filling which should be cold a little talk and you don't want to be too crazy with the filling a little bit just pinch this stuff and don't worry if there's some cracking I'll just seal the ends together you don't even need any egg wash or anything then you put them on parchment lined doing it with the rest of your little fellas so the last step before you pop these in the oven is you whisk up an egg to make an egg wash and brush the tops wouldn't add enough so that the whole thing is covered but not too much because you don't want to be a subunit and the last step is each one use a sharp knife well then if you already have some cracks in here this is just to make sure that the steam escape I knew is one make sure that you just bake however many you need at a time you don't want to just cram this with as many pies as possible you don't want to put two or three trays in the oven at a time just do one at a time he'll be worth it so I'm gonna pop this into a 400 degree oven for about 15 minutes and then I'm gonna just turn the tray about 180 degrees and cook it for about 10 minutes more and they should be nice and brown and golden so I've let these pale oak red meat pies cool down a bit you can see that they're perfectly golden all over the nice crunchy crust yes some of them may've split a little bit that's okay these are rustic we shouldn't be caught up about how things look it's what's inside that counts right so you guys should totally make these pale and creamy pies and fill them with whatever leftovers you have just for variety so if you want the room speed just head on over to my site nom nom paleo calm you .

Video Description:

Paleo Curried Meat Pies, a.k.a. better-for-you grain-free hot pockets, are a simple, make-ahead, freezer-friendly, portable dish that you can easily make with leftovers! Stuff them with some leftover cooked meat to make a fast and easy meal.
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Get the recipe here: http://nom.gy/MeatPies
For more recipes and Paleo food ideas, follow me on Instagram!: https://www.instagram.com/nomnompaleo/
To watch me cook live on Facebook every Wednesday, like my page!: https://www.facebook.com/nomnompaleo
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#whole30 #paleo #glutenfree

"PB&J" Energy Balls recipe

hey it's Michelle from nom nom paleo do you miss peanut butter and jelly like I do I'll never fear I just created these PB&J energy balls that taste just as good as peanut butter and jelly sandwiches without the peanut butter the jelly or at the sandwich part but it is super delicious and it's a tasty portable snack that your whole family will love so I have all the ingredients here for my PB&J energy balls and as you can see here it's just fruit nuts so I have some freeze-dried strawberries here and I'm gonna pulse them in my food processor until its strawberry powder all right so you let the strawberry cloud settle a bit and as soon as it does we're gonna put in some dry roasted unsalted almonds and it is really important that they are dry roasted because it does add a toastiness and a nuttiness that raw almonds would not have and the same thing we're gonna pulse it a few times until they're roughly chopped and then I'm gonna blitz it when it's done it should look like this the almonds should not be like almond butter it should be fine kind of gritty sand texture you should scrape into the corners to make sure you get all that powder out there's no need to wash this we're gonna dump the chopped medjool dates right in put the blade back in of course and the dates are what you know gives it sweetness but it also sticks everything together so if your medjool dates are a little bit dry you can add a little few drops of water just to bring it together a little bit same thing pulse a few times and then turn it on until it becomes a massive mashed dates and that's totally normal to have this ball of like date ooh and then I'm gonna dump in this strawberry and almond powder and then you pulse it together until it's all combined you kind of just need it together like a dough and as you smush it and you'll see that it totally comes together I just need it a few times until it's a sticky mass and then I start breaking it in half and then I break those balls in half until eventually I get 16 little teaspoon sized balls all right so you take one of these balls you rub it together in the palm of your hand and then you dump it and some toasted coconuts I just rolled them all and then I dump them all into the coconut and then when I'm done rolling them I wash my hands and then I quickly toss the PB&J energy balls in the coconuts and then they're all done and the coconuts once it's been toasted I don't know it it kind of tastes like toast but you can keep these in a sealed container in the fridge for no probably a week or so but you'll find yourself snacking on these all the time so they probably won't last that long and voila here are my PBJ energy balls without the P B or J but just as delicious you .

Video Description:

Nope—there’s actually no peanut butter or jelly in these bite-size “PB&J” energy balls, but their nutty crunch and sweet strawberry flavor never fail to bring back fond memories of munching on my favorite after-school snack!
RECIPE: http://bit.ly/2hIfbx5
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