Saturday, January 3, 2015
One thing I missed was ranch dip when I became allergic to dairy, as soon as I discovered how to make my own healthy paleo mayo I began trying things to make a ranch dip with it...and it finally worked! I am going to first give you the recipe for the mayo then the add-ins to make a ranch dip, so win-win!
2/3 cup avocado oil
1 tsp. fresh squeezed lemon juice
a pinch of salt
1 tsp. dijon mustard
put into a deep cup and using an immersion blender, start with the blender at the bottom and blend until creamy working your way up, this should take no longer than 15 seconds and should keep in the fridge in a container for about a week.
To make the mayo into ranch:
mice about 1 tbsp. fresh dill
1 minced green onion, white and green parts
1 tsp. garlic powder
1 tsp. onion powder
mix with a fork until incorporated...
(all these herbs are to taste so adjust as needed)
Tuesday, October 28, 2014
For the cake:
4 oz. unsweetened baking chocolate (I used Sunspire 100% cacao bar)
3 large organic eggs (wisked)
1/2 cup palm shortening
1/4 cup raw cacao powder
3/4 cup raw local honey
Heat oven to 375 degrees.
Start by melting the palm shortening and the chocolate bar together. You can use a double boiler or do what I did, stick in a microwave safe measuring cup and melt slowing stirring every 15-25 seconds so it doesn't burn. Let the mixture cool then slowing add the other ingredients, mixing until perfectly combined. Take a cake pan grease with coconut oil and line the bottom with parchment paper. Pour in the batter and even with a spatula. Bake approximately 20 minutes. Be sure to cool before eating. This cake is very rich I would recommend small pieces! Top with this raw carmel for a little more decadence.
Keep in mind, this is raw, all the ingredients have health benefits; but it's NOT low calorie, so eat sparingly.
1 cup cashew butter
1/2 cup melted coconut oil
1/2 cup maple syrup
1 tsp. vanilla
1 tbsp. raw local honey
pink Himalayan sea salt (or regular sea salt) to taste.
2 pitted dates (make sure they are softened, to do this place in a bowl with piping hot water until they are soft to the touch)
Put all ingredients into a high-powered blender and process until smooth. Keep in the fridge to store.
Tuesday, October 21, 2014
Now, for my mashed potato recipe.
Peel and cube about 5 large organic yukon gold potatoes. Place in pot with cold water and a pinch of kosher salt and bring to a boil. When they are fork tender put into a mixing bowl or stand mixer (I like fluffy, not lumpy mashed potatoes). To the potatoes add minced garlic (to taste), about 1 or 2 tbsp. of good organic extra virgin olive oil, a pinch of salt and homemade cashew cream (about 1/2 cup, or until you reach a creamy consistency). If you don't know how to make cashew cream follow my post from July 5th, only don't add anything except the water, cashews and salt, no one wants sweetened vanilla cream in their potatoes. Using an electric mixer, mix until very fluffy and delicious. Now layer the potatoes, gravy and roast. I have a ton of veggies and juices left so I used about 1/3 for gravy and used my immersion blender to create a soup with the rest for Austin to take to work all week. Best way to stretch a dollar :) Enjoy!
Wednesday, September 24, 2014
Preheat the oven to 400 degrees.
Start by cutting 4 chicken breasts into strips. In a shallow dish whisk two eggs. In a second shallow dish add the dry ingredients.
Cover the chicken in the egg and then completely coat in the dry ingredients. Place the strips on a baking sheet covered in parchment.
Generously drizzle with avocado oil and bake 15-20 minutes then flip and bake another 15-20 minutes. Dip in BBQ, ketchup or a Honey Dijon dipping sauce.
4 chicken breasts
1 cup cashew flour
1/2 cup tapioca flour or arrowroot powder
1 tsp. salt
1 tbsp. pepper
1 tbsp. paprika
1 tbsp. garlic powder
1/2 tbsp. sesame seeds
1/2 cup unsweetened coconut
Wednesday, September 17, 2014
1 tbsp. Avocado oil
1/2 sweet onion (minced)
2 celery ribs (chopped)
2 carrots (chopped)
2 huge garlic cloves or 4 small (minced)
10-15 cremini mushrooms (ground in a food processor)
1/2 butternut squash cut into 1/4" cubes
1 28 oz. can of crushed tomatoes
14 oz. water
bunch of basil
1 tbsp. Italian seasoning
salt and pepper to taste
Extra Virgin Olive Oil to finish
Heat a Dutch oven to medium high heat
Add the avocado oil
When the avocado oil is hot add the mirepoix (the celery, carrot and onion) Sautee until soft
Add the garlic, Butternut squash and ground mushroom mix (grinding the mushrooms makes the soup thicker)
Season with Italian spices, salt and pepper
Add the tomatoes and fill the can 1/2 way with water and add to the pot
Stir and simmer (I simmered for 2 hours)
When You're ready to serve add chopped basil and a little fresh extra virgin olive oil.
I dipped an herby variation of my paleo bread in it. My bread recipe with garlic, thyme and rosemary from my garden...
Cheap and easy and super healthy!
Sunday, September 7, 2014
For the pesto throw all the ingredients into a Vitamix or a food processor:
The Juice of 1 lemon
pinch of salt
3-4 cloves of garlic (I used the biggest cloves I could find, I really love garlic)
about 2 tbsp. good organic extra virgin olive oil
about 1.5-2 cups of basil
1/4 cashews (I used cashews you could use pine nuts or walnuts too)
Process and take out 1/3 for the chicken add about 2 more tbsp. of olive oil and put into a dressing shaker.
Turn the oven onto 350 degrees.
Heat the grill pan or outdoor grill to medium high heat when hot brush on a thick layer of the pesto onto two large chicken breasts and put pesto side down on the pan. While the pesto side is grilling brush another thick layer on the top. when the bottom has browned (2 or 3 minutes) flip the chicken and grill until browned. When they have good grill marks stick the pan in the oven and continue to cook another 8-10 minutes take the chicken out and cover with foil.
For the salad I used baby spinach and baby kale and yellow heirloom cherry tomatoes but you can use any veggies and greens you want. When the chicken has rested slice and put over the salad then add the dressing and toss. If you have left over chicken don't be sad, it's great the next day :)
Tuesday, September 2, 2014
Here's what I did: *note all flavors (cinnamon, syrup and vanilla are to taste, I did not measure so it's approximate)
1 can full fat coconut milk (preferably from a BPA free can like Natural Value brand)
2/3 cup organic chia seeds
1 tbsp. cinnamon
3 tbsp. grade B maple syrup
2 tsp. vanilla
start by putting the coconut milk, maple syrup cinnamon and vanilla in a bowl, whisk together until combined. Then add the chia seeds and stir well. Cover and refrigerate overnight, it will be perfect to eat in the morning for a filling, protein and healthy fat packed way to start the day!