February 26, 2017

Lemon Dijon Vinaigrette


Ingredients:
1/4 cup olive oil
2-3 Tbls fresh squeezed lemon juice; add all 3 Tbls if you like this really tart
1 Tbl dijon mustard (I use Annie's brand, it's  Whole30 compliant)
Fresh ground black pepper
Pink Himalayan salt to taste

This couldn't be easier!
Put all ingredients in a small bowl and whisk together until smooth and emulsified.
Great on your favorite salad, vegetable dish, or fish.

February 16, 2017

My Paleo Friendly Meatloaf

This even satisfied my old-fashioned husband who usually backs away from my paleo eating!
Ingredients:
2 lbs grass-fed ground beef
2 eggs
1/2 cup almond flour
1 onion, chopped
1 clove garlic, minced
1 Tbsp dried parsley
1 Tbsp dried oregano
1 tsp sea salt
1 tsp black pepper
2 Tbls organic yellow mustard
1 Tbsp ghee or olive oil
Directions:
Preheat oven to 375F.
Grease a glass or metal loaf pan and set aside.
Add the ghee or olive oil to a sauté pan and cook onions and garlic on medium heat until golden brown.
Remove from heat and set aside to cool.
In a large bowl, combine all remaining ingredients. Add the onions and combine well with meat.
Press meat mixture into your loaf pan.
Bake for about 45 minutes til done!
I like to serve this with oven roasted mushrooms and mashed cauliflower.

February 15, 2017

Zucchini Fritters

This recipe comes from Stupid Easy Paleo and they are so good!!



Ingredients:
2 medium zucchini, shredded (about 5 cups)
1 tsp sea salt
¼ cup coconut flour
1 egg, beaten
1 tsp black pepper
¼ tsp cayenne pepper, optional
Coconut oil or ghee for cooking

Directions:
Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes. Rinse thoroughly under water. Really move the shredded zucchini around under the water to remove the salt. If you skip this step, the fritters will be very salty…but if you don’t use salt, the fritters will become extremely soggy and fall apart.
Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
Add the coconut flour, egg and pepper. Stir to combine.
Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
Cool on a cooling rack so they don’t get soggy.


February 12, 2017

Egg-Free Dump Ranch Dressing



I got this terrific recipe from Planks Love and Guacamole. I love my traditional Dump Ranch Dressing but many have shared their concerns with me about the raw egg. Personally I am not afraid of raw egg in a dressing but if it's just not for you please try this one - it's really good!
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Ingredients:
1/2 cup light olive oil
1/2 cup full-fat unsweetened coconut milk
1 Tbsp vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 Tbsp dried herbs or handful chopped fresh herbs (my first choice is cilantro)


Method: Blend it all in blender or use an immersion blender and then refrigerate it overnight to thicken.

February 11, 2017

Spaghetti Squash and Spinach Fritters

Ingredients:
1/2 large spaghetti squash, cooked and cooled (about 2 cups)
1 cup loose packed baby spinach leaves, chopped
2 eggs, beaten
1/4 cup grated pecorino romano cheese - optional
1 Tbls coconut flour
Salt and pepper to taste
2 Tbls ghee, coconut oil, or butter for frying
For the squash:
Preheat oven to 400 degrees.
(This part can be done a day or two ahead of time)
Halve the squash and place cut side up onto a baking sheet.
Roast the squash for about 30 to 40 minutes or until tender.
Remove from oven and cool.
Using a fork gently scrape the inside of tbe squash to remove the stringy pulp. Set aside half for this recipe.
When cooled, pat the squash dry between layers of paper toweling.
At this point you can refrigerate the squash for a few days if need be.
For the fritters:
Combine the eggs, cheese, coconut flour, and salt and pepper.
Let sit for 5 minutes so the coconut flour has a chance to absorb liquid.
Add in the squash and spinach.
Combine all and form into small patties.
I use a 1/4 cup measure to scoop the mixture out so they are uniform size.
Fry in your fat of choice for about 3 minutes on each side until the fritters develop a nice crusty surface.
Yields 8 fritters, or 2 servings.

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