Don’t Feel Left Out Mayo AND Ranch Dressing!!!

For the mayonnaise:
1 cup avocado oil, olive oil, or a mixture
1 egg yolk
1 Tbsp dijon mustard
Juice of ½ a lemon
½ tsp salt
For the ranch dressing:
1 cup mayonnaise (see above or substitute your favorite recipe)
¼ cup coconut milk
1 tsp apple cider vinegar
½ tsp onion powder
½ tsp garlic powder
1 Tbsp fresh dill or 1 tsp dried dill
salt and pepper, to taste.
For the Mayonnaise:
1. Place all ingredients in a narrow container or jar. I use the mixing cup my immersion blender came
with, but a half-pint jar works well, too.
2. Place the head of the immersion blender at the bottom of the jar and turn the blender on. The bottom
of the jar should quickly emulsify (you’ll see it turn white and thick). Slowly move the immersion
blender upward toward the top of the jar as the mixture emulsifies.
3. If any oil slips back down the jar, simply move the head of the blender down to mix it in, then continue
lifting the blender upward toward the surface until all the oil is incorporated and the mixture is thick.
This process takes only 1-2 minutes, at most.
4. This mayonnaise will keep covered in the refrigerator up to 1 week. It’s great for chicken or egg salad,
on a sandwich, or in creamy salad dressings.
For the ranch dressing:
1. For every 1 cup of mayonnaise (the recipe above will yield the right amount), add 3 Tbsp coconut milk,
cider vinegar, onion and garlic powders, and dill. Stir to mix well. Add additional coconut milk as
needed to thin the mixture (it will naturally thicken somewhat in the refrigerator). Taste and add salt
and pepper as desired.
2. Ranch dressing will keep 1 week covered in the refrigerator.

Recipe by: http://www.onelovelylife.com/paleo-ranch-dressing/


Crispy Sweet Potato Chips!

Preheat Oven to 200 Degrees

Slice the sweet potatoes as thin as possible with a food processor.

Line a Cookie Sheet with Parchment Paper.

Lay sweet potatoes in a single layer.


Brush Top side with Melted Coconut Oil and sprinkle with salt and whatever flavor you want..rosemary, garlic, cinnamon….the possibilities are endless!

NOW…the secret………

Cook at 200 degrees for 3 hours.

Don’t flip!!

Store them in a baggie with a paper towel to keep crunchy for days.


Paleo Caramel Sauce

This is great to serve over ice cream or to use for an apple dip!  Good enough to fool the kids!!
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract
  1. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  2. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  3. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  4. Add the coconut oil and vanilla extract and stir to combine.
  5. Serve the sauce warm or refrigerate in a sealed glass jar for up to two weeks. If refrigerating, leave on the counter for 10 minutes to cool, stir again, then refrigerate.

Angie’s Rockin’ Ranch

This is Great in the Buffalo Chicken Dip instead of store bought Ranch packets that contain alot of Yucky stuff!


  • 1/2 cup dried parsley
  • 2 tbls dried dill weed
  • 3 tbls garlic powder
  • 3 tbls onion powder
  • 3 tbls dried onion flakes
  • 3 tbls dried celery
  • 4 tsp dried chives
  • 4 tsp sea salt
  • 2 tsp black pepper


  1. Mix all ingredients together and store in an airtight container like a mason jar.

Orange is the new Black!

Fall is here and so is ORANGE!!  Squash, sweet potatoes and pumpkin everything!!

Here are a few NON pumpkin recipes that will keep you HOWLIN’ for more!

Sweet Potato Chips

This recipe is my favorite and you can switch it up and make them for a dessert by adding cinnamon and sugar! Oven Baked Chips

Now for Dinner! Butternut Squash…easy and MMMMM!!

This is the easiest way to make it…

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Chip Lovers Unite!

Who doesn’t love Chips??? That is my bad habit but with some changes in how I view a chip, my whole outlook on life has changed!  Chips don’t have to be bad for you.

Heres one of my Favorites!



One Zucchini (The larger the better, to counter shrinkage)
Paleo friendly cooking spray
Salt & Pepper

Slice your Zucchini thin. I would say 1/4 to 1/8 of an inch. You can use a food processor, but depending on your slicer, it can end up a little too thin.
Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105 degrees centigrade.
Spray your baking sheet with your paleo friendly cooking spray.
Lay out all the chips and spray cooking sprat lightly on the chips. Alternatively you could just toss it in some Coconut oil
Bake for about 45 minutes to two hours, or until they get to the right level of crispiness for you.
Eat within two to three hours.
And there you have it, rather yummy Paleo Zucchini chips.