JaneGrok

Follow me as I Grok on


Leave a comment

Paleo Mayonnaise, Sour Cream, & Ranch Dressing

 

IMG_3261-210x150

Paleo Mayonnaise

Ingredients:

  • egg yolks – 2
  • Dijon mustard – 1/2 tsp
  • freshly squeezed lemon juice – 3 tsp
  • extra light tasting olive oil – 1 cup
  • sea salt – to taste
  • freshly ground black pepper – to taste

Preparation:

  1. In the bowl of a food processor, add egg yolks, mustard, and 1 tsp of lemon juice. Process until smooth.
  2. With processor running, VERY slowly add olive oil through the feed chute until you form an emulsion. If you pour the oil too quickly, it will separate and you will probably have to start over.
  3. Continue to add the oil until the mixture thickens.
  4. Add the remaining lemon juice and pulse to combine.
  5. Add salt and pepper to taste.

 

 

IMG_6481-300x199

Paleo Sour Cream

Ingredients:

  • paleo mayonnaise – 1/2 cup
  • unsweetened full-fat coconut milk – 1/2 cup
  • apple cider vinegar – 1/2 tsp
  • garlic cloves – 2, finely minced

Preparation:

  1. Combine all ingredients in a medium bowl and whisk to thoroughly combine.
  2. Refrigerate for 30 minutes or longer to thicken.
  3. Use as you would traditional sour cream.

 

 

Paleo-Ranch-Dressing-300x200

Paleo Ranch Dressing

Ingredients:

  • paleo mayonnaise – 1 cup
  • unsweetened full-fat coconut milk – 1 cup
  • fresh dill – 2 Tbsp, finely minced
  • garlic cloves – 1-2, smashed and ground to a paste with a little sea salt
  • apple cider vinegar – 1 tsp
  • sea salt – to taste
  • freshly ground black pepper – to taste

Preparation:

  1. Combine mayonnaise, coconut milk, and vinegar in a medium bowl, stirring with a whisk to combine.
  2. Add dill and garlic and whisk to combine.
  3. Season with salt and pepper.

 

Thanks to: http://paleotable.com


Leave a comment

Baked Kale Chips

Baked Kale Chips

timthumb

Cooking Steps

1. Preheat oven to 350 degrees.
2. Place chopped kale on a cookie sheet and drizzle with coconut oil, just enough to get the leaves lightly coated, but not drenched. Pour a little at a time and use your hands to get the leaves coated.
3. Sprinkle the oil coated leaves with a little bit of the sea salt and a little bit of the garlic powder- just to taste, more can be added after baking.
4. Bake approximately 10-15 minutes until some of the edges of the leaves turn brown. Then turn the oven off and allow the kale to dry/cool in the oven. Remove from the oven when they feel crispy. (If you don’t want to let them cool in the oven, you can remove them to a countertop).

Variations
*Sprinkle with sesame seeds once they’re baked.
*Grate some raw parmigiano cheese over the kale once it’s baked.
*Try a chili powder or a tiny bit of hot sauce sprinkled onto the kale before baking.
*Use any other spices you enjoy to see what flavor kale chips you like best!

Thanks to: http://fastpaleo.com/easy-baked-kale-chips/

cco


Leave a comment

Paleo Homemade Strawberry Ice Cream

Paleo Homemade Strawberry Ice Cream

Paleoeffect_IceCream_Strawberry-800x414

14 oz Coconut Milk*

1 Vanilla Bean

2 Eggs

2 Tbsp Honey

1 tsp Meyer Lemon Juice

1 cup very ripe Strawberries

pinch Sea Salt

*Full fat coconut milk.

Put the coconut milk on the stove and heat to medium high. Scrape the insides of the vanilla bean out with the back of a knife and add to the coconut milk. Heat, whisking, until the vanilla bean is evenly distributed and the oils begin to break out of the coconut milk. Take off the heat.

Mix the eggs to incorporate and then slowly whisk them into the milk mixture– the key is to add the eggs very slowly and constantly whisk. You don’t want them to cook in the coconut milk.

Then add the sea salt, honey and lemon juice.

Blend the strawberries in a food processor or blender and then add them to the coconut milk mixture.

Let the mixture cool to room temperature. Once cool, add it to the ice cream maker and follow the instructions on your ice cream machine (ours instructs to layer the ice and the rock salt and let it go for 20 minutes).

If you don’t have an ice cream maker, you can put the mixture in the freezer and stir every 10-15 minutes until it is the consistency you want. It won’t quite be the same, but it would suffice.

Serves 4

Looking for a different flavor? Try the Peach Ice Cream!

Thanks to: http://www.paleoeffect.com/recipes/strawberry-ice-cream-paleo-effect/


Leave a comment

Beef Taco Plate

eggonit

Beef Taco Plate

Cooked ground beef mixed with taco seasoning (recipe below) and topped with poached egg, sliced avocado or guac, and fresh salsa:

Taco Seasoning Ingredients
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Instructions
  1. Make 3 or 4 times this recipe and store it in a glass jar. Just add a tablespoon or two to a pound of cooked ground beef with a little water.

Thanks to: http://www.eatingforidiots.com/beef-taco-plate/

26c418cd39da1c359406e976397ffa53


Leave a comment

Paleo Celery Seed Salad Dressing

8991507_orig

Paleo Celery Seed Salad Dressing

Prep time: 10 mins — Cook time: 0 mins — Servings: 4

Ingredients:
– 1/2 cup extra virgin olive oil
– 2 Tbsp. balsamic vinegar
– 1 tsp. apple cider vinegar
– 1/2 small onion, peeled and quartered
– 1 Tbsp. raw honey
– 1/4 tsp. celery seed
– Dash garlic powder
– Sea salt (to taste)
– Ground black pepper (to taste)

Equipment:
– Measuring spoons
– Measuring cups
– Food processor or blender

Directions:
1. Combine all ingredients in food processor or blender and blend until smooth. Add sea salt and ground black pepper to taste.
2. Store in the refrigerator until ready to serve.

Thanks to: http://www.paleocupboard.com/celery-seed-salad-dressing.html