ranch1-edits

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.
Instructions
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/

paleo-fried-pickles-CV

Perfect Paleo Pickles

2 cups Dill pickles chips (or 1 pint)
1/2 cup Almond flour (or regular flour)
1 tsp Granulated Garlic
1/2 tsp Smoked Paprika
1/4 tsp Cayenne pepper
Pinch of salt and pepper to taste
1/4 cup Almond Milk (or regular milk)
1 Egg
Coconut oil for fried in a pan

Place about cups of coconut oil into an 8 inch frying pan and put it on a burner and let it slowly warm up. It will of course depend on the pan you are frying in. The pickles must be able to freely “float” to ensure an even coating.

While your oil is heating up drain your pickles and place them onto paper towels and pat dry. Mix together your almond flour and spices. Them mix together your almond milk and egg. Once the oil is starting to bubble slowly soak a few pickles in the almond milk and egg mixture then go through the almond flour mix and place into the frying pan. Let fry for about 2 minutes or until it they are golden brown. Proceed to do this with all of the pickles. Serve hot.

Recipe by: http://nottooshabbygabby.com/fried-pickles/

 

 

Cookie-Dough

Colossal Cookie Dough Bites

Small Batch:
1 scoop (or packet) of vanilla Shakeology (or any protein powder)
1/3 cup old fashion oats
1/3 cup peanut butter
2 tablespoons maple syrup (or honey)
1 tablespoon almond milk (or water)

Mix ingredients and then sprinkle in chocolate chips to taste. Roll into bite size balls and store in the fridge or freezer.
These are also great to bring to parties/events so here’s the recipe for making in bulk.

Large Batch:
3 scoops (or packets) of vanilla Shakeology (or any protein powder)
1 cup old fashion oats
1 cup peanut butter
1/3 cup maple syrup (or honey)
3 tablespoons almond milk (or water)

Mix ingredients and then sprinkle in chocolate chips to taste. Roll into bite size balls and store in the fridge or freezer until serving.

Recipe by: http://diannlafrance.com/cookie-dough-shakeology-bites/

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AHMazing Meatballs

Ingredients:
2lb ground pork
1lb ground beef
2 tbsps Italian Seasoning
1 egg
1 tbsp parsley, finely chopped
2 tsp salt
1 tsp ground black pepper
Sauce:
1 28oz can crushed tomatoes
1 medium onion, finely chopped
2 tbsps olive oil
1 bay leaf
1 garlic clove, chopped
1 tbsps parsely, finely chopped
1 tsp black pepper
Instructions:

1. preheat your oven to 400f
2. line a sheet pan with foil
3. Mix the meat, egg and seasonings together in a large bowl, then form about two tablespoons of the meat mixture
into even sized meatballs and place them on the linedsheet pan.
4. Bake in a 400f oven for 20 minutes, or until cooked through.
5. MARINARA SAUCE
6. add the olive oil to a pan and heat up on a medium heat, then add the chopped onion and saute for five minutes.
Add the chopped garlic, canned tomatoes, bay leaf and pepper.
7. Cook on a low – medium heat for 20 – 30 minutes.
8. Serve over the cooked meatballs and sprinkle with chopped parsley
Recipe by Noshtastic at http://www.noshtastic.com/oven-baked-italian-meatballs-with-marinara-sauce/

Watermelon Cake

Watermelon WOW Cake

Prep time: 15 mins                   Cook time: 5 mins               Servings: 6-8
Ingredients:
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced almonds or shredded coconut
– Seasonal fresh fruit (for topping)Equipment:
Cutting board
Kitchen/Chef knife
Measuring spoons
Measuring cups
2 medium mixing bowls
Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

Directions:
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS OR COCONUT:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

Recipe courtesy: www.paleocupboard.com/watermelon-cake.html


Picture
Nut Clusters

Fun Friday Dark Chocolate Nut Clusters

Ingredients

1 cup plus 3 tablespoons melted dark chocolate
Dried cherries (optional)
1 1/2 cups whole almonds
Handful of coconut shavings

Directions

  1. Line a baking sheet with parchment paper. Start melting dark chocolate pieces in a pan on low heat; it won’t take long to melt. If you want a sweet cherry taste, throw a handful into the pot once chocolate has melted.
    Note: The serving size is for melted chocolate, so if you measure out the pieces beforehand, allow more chips to be added than the recommended amount.
  2. Place a teaspoon of melted chocolate on parchment paper; top with a small handful of almonds. Drizzle almonds with one tablespoon melted chocolate. Repeat process with remaining almonds and chocolate until your pan is full.
  3. Sprinkle coconut shavings over each tiny delight.
  4. Transfer to refrigerator for about 10 minutes to chill and remove them when firm. They’ll be ready to enjoy right away!Makes 32 pieces.

    calorie count

Recipe courtesy http://www.popsugar.com/fitness/Paleo-Holiday-Treats-26285810

Banana Upside Down Cake

Banana Upside Down Cake

Serves: 9″ cake
Ingredients
4 tablespoons coconut oil, melted
½ cup coconut sugar
2 bananas, sliced
For the batter
1½ cups mashed banana (3-4 bananas, or 425 grams)
3 eggs
⅓ cup (105 grams) almond butter (or nut butter of choice)
3 tablespoons coconut oil, melted
⅓ cup (57 grams) coconut flour
½ teaspoon cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon sea salt
Directions
1. Preheat the oven to 350ºF. Grease a 9” springform pan and place on a rimmed baking sheet lined
with parchment or foil.
2. Combine the melted coconut oil and coconut sugar. Spread in the bottom of the prepared pan.
Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.
3. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut
butter until fully combined.
4. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and
mix well.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake in the preheated oven for about 40 minutes or until the cake is lightly golden brown. A toothpick
inserted into the center should come out clean.
7. Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out
onto a cooling rack to finish cooling.
Recipe by Bakerita at http://www.bakerita.com/banana-upside-down-cake-paleo/

tuna-salad-skyscraper-550x1200

Two Minute Tuna Salad

The core recipe is:

1  2-to-3 oz. package of tuna

about 1/2 c. of diced onion (but you can eyeball* it)

1 T. of lemon juice or rice vinegar

2 to 3 T. of olive oil (use 2 if the tuna is packed in oil; 3 if it’s packed in water)

1/4 c. chopped parsley – again; just eyeball* it

1/2 to 1 whole avocado

1/2 t. kosher salt (or 1/4 t. regular salt)

1/4 t. fresh ground black pepper – or more to taste

*”Eyeball it” = just throw in an amount that looks to you like it would fill a measuring cup of that particular measurement. If you’re not comfortable doing that straight away, measure it out and pay attention to what that looks like, and remember it for next time. This saves you the few seconds of getting out a measuring cup. (And saves some space in the dishwasher.)

This is where my meal prep comes in handy. I always keep a container of already-diced yellow onion in the fridge, and a container of already-chopped parsley in the freezer. I squeeze fresh lemons every few days and keep a bottle of that in the fridge. If you’re cool with the pre-squeezed stuff that comes in a bottle, I won’t judge! I also keep tuna packets in the fridge, so the tuna is already cold when I add it to the other salad stuff. When I buy a bunch of parsley, I chop it all and put it in a baggie in the fridge. It stays a nice green and is super easy to grab what you need and toss it into any dish.

Avocado is something that’s best cut up at the last minute, but thanks to the acid in the dressing, the avocado won’t turn too brown if you need to hold this for a few hours.

Then add the other veggies of your choice, and stir it all together gently. It’s best if you can let it chill for a couple hours or so, but I rarely think ahead that far! Whenever you’re ready to eat it, taste it first and adjust the seasoning if necessary. Add more salt if it’s just overall bland; more lemon/vinegar and/or pepper if it needs more zing!

 

Recipe courtesy http://ohthatstasty.com/recipes/meal-prep-easy-lunches-tuna/