Last week, you might have noticed that we were running our Nomiku Sous Vide Paleo Eating Series! We contributed our very own favorite Paleo recipes and got some from some of our favorite bloggers out there! We posted each recipe, and we thought it might make your lives easier if we had them all here for you in one place. Here they are!
Sous Vide Buffalo Shrimp! We kicked off the week with a little bit of spice! Here the recipe lives right on our app, Tender!
1 jalapeno diced (remove seeds and ribs for less heat, if you prefer)
1 handful cilantro leaves chopped fine
Set your Nomiku to 62°C
Combine the cheeks and fat and hard vacuum seal.
Cook the cheeks for 72 hrs.
When done remove the bag from the bath and gently squish the cheeks.
Open the bag and pour the cheeks AND its jus into a skillet on medium heat and reduce the liquid by ½.
During this time you can add your choice of seasoning you’d like
Then place the cheeks on a foil lined baking sheet and place under the broiler for ~3-4 min to crisp up the cheeks.
Combine all of the ingredients for the salad and place on the bottom of your plate.
Add the pork cheeks on top of the salad creating a “nest” in the center.
Add the combined ingredients of the Pico de Gallo in the middle of the “nest”.
Garnish with cilantro and serve.
A little about Rawli…
Medical reconstructive device salesman, home cook and self taught cook, I’ve been working in the Operating Room for most of my adult life. You’d think going from hospital to hospital on a daily basis would keep me active.
I’ve noticed as I have gotten older my body was less prone to keeping the weight off. I decided about 13 months ago to do something about it.
My first step was to change my diet and portion size. I had already been using my Nomiku to sous vide various proteins and noticed the better favors. I also noticed how easy and reliable it was.
Upon research various diets I came upon the Paleo way of eating. It appealed to me as it wasn’t so much a diet as it was a way of eating healthier.
Based upon that I slowly started by cutting out pasta, bread and other starches. Then later dairy items like cheese and cream. I noticed that after 4-5 months I’d lost about 15 lbs.
So not being satisfied with that I started going to the gym 4-5 times a week for about 60 minutes or so. I also adopted eating Paleo the majority of time and sous vide as well.
6 months later I had lost an additional 35 lbs.
So for me Paleo and sous vide allows easy to have a more flavorful and creative diet, (I actually don’t think of it as a “diet” but more of a dietary choice) and combined with moderate exercise it has allowed me to lose weight (and reach a normal BMI) safely.
Now don’t get me wrong, I have my cheat days (I want to lose weight and be healthy but I still want to enjoy the decadent stuff too) but overall I’m finding that what I eat on a daily basis is 100% satisfying. I’m sure that FOR ME eating Paleo, Sous Vide cooking with my Nomiku and exercise has allowed me to reach my health goals.
Our third recipe comes from Sarah Kesseli! A health coach and personal trainer, you can bet that Sarah knows what she’s talking about when she develops a Paleo recipe.
Submerge bag in water and allow to cook 35-40 minutes
Just before scallops are done heat a cast iron skillet nice and hot
Add brown butter to skillet
Remove scallops from bag, pat dry, and sear 1 minute
Sear an additional 1 minute
Place scallops on favorite dish and top with additional brown butter
A little about Sarah…
Certified Eating Psychology & Health Coach, Personal Trainer, Recipe Developer, Writer and Foodie, Sarah Kesseli first caught the fitness bug by accompanying her mom to aerobics classes at the YMCA as a child. By the time she hit college however, she had let all her nutrition and fitness habits go, and realized that she needed to start making some healthy choices.
She nurtured her interest in a healthier lifestyle by doing as much research as possible and created personal eating and exercise habits that have helped her stay fit and feeling fabulous ever since.
After working in the corporate fashion world for a brief time, Sarah took a leap of faith and made the decision to become a full-time health coach and personal trainer. She has been working in the industry for the past 9 years and is certified through The Institute For The Psychology Of Eating, The Institute Of Integrative Nutrition, ACE PT, ACE LSWM, NESTA and SPINNING.
On any given day you can find Sarah at the gym bright and early at 5am lifting or enjoying a nice run on the weekends.
“Some people have coffee in the morning; I start my day with exercise,“ states Sarah.
She writes a daily food blog called Ingredients of a Fit Chick, where she shares recipes and tips for healthy treats and balanced nutrition.
For more information on health coaching, nutrition and fitness with Sarah, you can email her at [email protected] She can also be found on social media sites:
As we go from the sea eating scallops for Hump Day, we get right back onto some turf with Sous Vide ‘loin with Valerie Grogan (of Coco’s Paleo Kitchen)! Get your meat on with these Sous Vide Tenderloins!
2 - 8oz tenderloins (I used bison)
1 tbsp garlic powder
salt and pepper
1 tbsp ghee per bag
2 tbsp Cajun spice
Set Nomiku to 49°C (120°F).
Season tenderloins with garlic, salt & pepper, place in bags with ghee or melted butter. Seal bags and let sit while temp reaches.
Place bags into water bath and let the Nomiku do the rest! (If meat floats to top, use a bowl or plate to keep meat submerged).
When time is up - take meat out of bags and rub down with 1 tbsp per tenderloin of Cajun Spice….shake a little more s&p.
In a cast iron skillet, melt brown butter (butter or ghee) …add your tenderloins to hot pan and cook on each side for 3 min (rare)
Remove from pan and let rest for 3-5 minutes.
A little about Valerie…
I’m just a girl who loves to cook/bake and fuel my body with the ‘right’ foods! Real foods!
I was a fast food junkie at one time (weren’t we all??). OMG – who didn’t love Taco Bell burritos with extra sauce and onions? Or one of my favs, Filet-O-Fish with extra tartar sauce! As I started watching what I ate – so to speak – so I didn’t gain weight, I’d fool myself by ordering a Chicken Bowl and ask them to ‘hold the cheese and tortilla strips’ ….I mean, that had to be “healthier” than my bean burrito, right? I’d been through lots of the fad diets out there – no/low fat, low carb, calorie counting, fat gram counting etc. and so on. And to me, tweaking the way I ordered at fast food restaurants was perfectly acceptable and made me feel better about eating there…..because after all, it was more about making sure my jeans fit, not my health or how I felt. In my 30’s, fast food wasn’t quite as appealing to me but again, fueling my body had nothing to do with actually fueling to keep me moving in the long run, it was all about physical appearance. I even became a vegetarian for about 5 years. I only ate chicken breast without the skin (because meat was just too fattening!) so going vegetarian was quite easy for me. Ironically, that period of my life became the most unhealthiest I’d ever been – lots of pastas, soy & dairy ladened sauces….and in turn, jeans didn’t fit as nicely.
A little note about this recipe from Natasha Gildea of The Feisty Kitchen who gave us this little Friday sweet treat!
This is so tasty and delicious and can be put on ohhhh so many things! Allllll the things in fact! You can enjoy it very simply as I’ve shown above just topped with some fresh berries. I had some blackberries in the refrigerator, but any berry would be wonderful! I can’t wait to go get some strawberries, raspberries and blueberries to try out with this curd. Imagine spreading this luscious lemon curd on scones, pancakes, waffles, layering it in a trifle with berries and whipped coconut cream, or just eating it solo with a spoon!
I have made traditional lemon curd before, although it’s been awhile, and it was so yum. This time I made it paleo by subbing out the white sugar and replacing it with raw honey. I also opted to use ghee rather than butter this time around.
3 Meyer lemons, zested then juiced
½ cup raw honey
1/3 cup ghee or butter, melted
½ cup lemon juice (from the 3 lemons)
1 inch fresh ginger, grated on microplane
pinch of sea salt
Zest lemons using microplane or vegetable peeler (make sure to avoid white pith.)
In a food processor, add zest, honey and grated ginger, pulsing first then process until zest is combined.
Next, add melted ghee/butter and process.
Then add in eggs, one at a time until combined.
Finally, add lemon juice and sea salt and process until just mixed.
Fill sterilized canning jars with lemon curd and place lid on. Submerge in water bath and cook at 79°C for 40 minutes
Gently whisk the curd to stir and then reseal jars.
Cool jars in an immersion ice water bath set at 0°C for about 20 minutes or until chilled (-OR- put jars in refrigerator to cool)
Hi, I’m Natasha aka The Feisty Kitchen blog and Instagram. Eating a gluten free and Paleo diet helps me feel my best and keeps my autoimmune Hashimoto’s symptoms under control.
Cooking style: Simple and easy with BIG flavors with a pinch of attitude! Favorite food: TACOS
This sous vide Paleo recipe comes from a wonderful California couple who founded Califreshness, a meal prep service that helps clients eat healthier with meals that are tasty, satisfying, and will keep you feeling good! The salmon takes less than 30 minutes to cook with the Nomiku, so it’s a great weekend treat for yourself and your loved ones (makes 4 servings)!
4 6-ounce salmon fillets, skin-off, wild caught
4 tablespoons, butter, unsalted
Pre-heat oven to 500°F. Set Nomiku to 43°C (109.4°F). Rinse and pat dry salmon fillets. Season with salt.
Evenly divide the salmon into 2 zip-seal bags, and place 1 tablespoons of butter over each salmon fillet. Seal bag, leaving corner of bag slightly open, then carefully lower into water and seal bag using the water displacement method.
Cook for 20 minutes. Remove salmon fillets from bags, pat dry and set aside.
Place salmon fillets in half sheet pan, and spoon glaze over salmon (ensure to evenly distribute glaze over entire salmon fillet).
Place in oven for 2 minutes. Serve with Yam Wedges and Asparagus.
1/3 C. Honey, raw
1 T. Dijon Mustard
1 Tablespoon, Ancho chile powder
½ t. Chipotle Chile Powder
2 T. Lime Juice
Place all ingredients in mixing bowl, whisk to combine and season with salt and pepper to taste.
Set aside to glaze salmon and drizzle over yam wedges.
Roasted Yam Wedges:
3 Large Yams, cleaned and cut into wedges (approximately 12 wedges per yam)
3 T. Olive Oil
2 T. Thyme, finely minced
2 T. Rosemary, finely minced
Pre-heat oven to 400°F.
In large bowl, toss wedges, olive oil, herbs and salt and pepper. Evenly place wedges in a half sheet pan and place in oven.
Roast for 20 minutes.
Drizzle Yam Wedges with Honey-Ancho Glaze.
1 bunch of asparagus, cleaned and ends cut
1 T. butter, unsalted
Juice and zest of 1 lemon
Pre-heat oven to 500°F.
Set Nomiku to 90°C (194°F).
Place asparagus in zip seal bag with butter, salt and pepper and use the water displacement method to remove as much air out of bag as possible. Cook for 10 minutes
Remove from bag and place in parchment paper lined half sheet pan, spread evenly and quickly roast for 3 minutes or you can use a chef’s torch to give it that roasted look.
Season with lemon juice and lemon zest.
A little bit about Califreshness…
We( Jose and Jennifer) started the company with the vision of changing the meal prep/catering game. We are located in the San Fernando Valley, in the Los Angeles region. We service all of the San Fernando Valley, Los Angeles and Santa Clarita/Valencia area. Our goals are to expand throughout the SoCal region and heading our way up to the NorCal area( have a borther in advertising that lives in San Francisco).
I (Jose) graduated from Culinary School back in 2010. I explored the different areas this field has to offer, and I was always into fitness and bodybuilding. I saw the opportunities that were available in the fitness industry with the potential of offering meals that were cooked correctly, seasoned correctly and was able to offer my take on healthy cooked meals. We got tired of seeing company after company offering bogus meal preps with over cooked items, cardboard having more flavor then the actual meals and charging a ridiculous amount for meals that could have been prepared by your average person with limited cooking experience.
After years of procrastinating, my fianceé(Jennifer) finally gave me a choice: start your dream or I’ll take Paprika (our pug) and we’re leaving. That same weekend I started offering meal preps/catering.