Homemade, Healthy Mayo!

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This is 1 of 2 posts, since they fit together so beautifully, I had to do them together!

I know not everyone is doing the Primal/Paleo thing…and that is totally fine with me!  BUT I DO believe in taking the time to educate yourself on what exactly you are putting into your body 3+ times a day.

So,I have not been a big Mayonnaise fan for years now…but there are times when you could really use the help of that flavor enhancing sauce; in addition, this “aioli” fad is definitely bringing mayo back into the spotlight.  Now, I AM NOT talking about that store bought stuff! (once you have made your own, the fact that store bought mayo is white…totally freaks me out!)  The danger with store bought Mayo is in the ingredients…specifically Canola oil!  If you have ever dabbled into the “Paleo realm” you know about NomNomPaleo.com … and this comes directly from her!  It is TRULY amazing, and turns Mayo into a whole new, delicious, addition to almost anything!!

What you will need:

  • 1 large egg yolk
  • 1/4 tsp salt
  • 1/4 tsp dijon mustard
  • 1.5 tsp lemon juice (I have used lemons or limes)
  • 1 tsp white Vinegar
  • 3/4 c macadamia nut oil or avocado oil (I used avocado)

**Important – ALL ingredients should be at room temperature

How it’s Done:

  1. Mix all ingredients (EXCEPT the oil) into a bowl.  (I cheated and used my emulsifier/whisking tool, so I used the provided mixing canister)
  2. VERY IMPORTANT!  Add the oil VERY slowly and in 1/4 cup increments  (it helps to have an extra set of hands in the kitchen for this part)
  3. Once you reach the desired texture, you are done!

Credit: http://nomnompaleo.com/post/3440774534/paleo-mayonnaise

Chicken Wild Rice Soup

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I am always looking for a good soup and this one is a winner!  I had not worked with Wild Rice before this and I was pleasantly surprised…it’s a fantastic “add” to any soup.

What you will need:

  • 1/2 cup Butter
  • 1 finley chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 3/4 lb thin sliced mushrooms
  • 1/3 cup coconut flour
  • 6 cups of chicken broth
  • 2.5 cups of cooked wild rice
  • 2 chicken breast, cooked and shredded
  • 1 Tsp Salt
  • 1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried parsley
  • 1/2 tsp black pepper
  • 3 tbsp dry sherry
  • 1.5 cups heavy cream (amount can be to taste)

How it’s done:

  1. Melt butter in a large saucepan over medium heat.  Stir in onion, celery,& carrots; sauté for 5 min.  Then add mushrooms, sauté for 2 more minutes.
  2. Add flour gradually, stir well.  Gradually pour in the chicken broth, stirring constantly, until added.  Bring just to boil, reduce heat to low and let simmer
  3. Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground pepper, and sherry.
  4. Allow it to heat thru, then pour in cream.
  5. Let simmer for 1 hr (DO NOT let it boil or your roux will break)

Grain Free Raspberry Scones

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I am not ALWAYS big on breakfast, but today is Saturday and sometimes you just need something special!

Prep time:  5 min ~ Cook time:  15 min

Difficulty 1/5

 What you will need:

  • 2.5 c. Almond meal
  • 1.5 c Raspberries
  • 2 tbsp Raw Honey
  • 1 Egg
  • 1 tsp baking soda
  • 1 tsp salt

 How it’s done:

  1. Preheat to 375
  2. In a bowl, mix almond meal, baking soda, salt
  3. In separate small bowl, mix egg and honey well.
  4. Slowly pour egg mixture into the dry mixture, add in raspberries…do not over mix the raspberries
  5. Roll into balls, and shape with hands. 
  6. bake on parchment lined cooking sheet
  7. Bake 12-15 minutes

Butternut Squash Soup

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At the whisper of cooler weather..I jumped at the chance to make a Autumn Flavored Soup!  So simple and comforting.   No Dairy & is Primal/Paleo Friendly

Total Cook time: 1 hr   ( I allowed extra time for it to cool before I ran it through my Blendtec)

Difficulty:  2/5

What you will need:

  • 1 large Butternut Squash – peeled and chopped
  • 1 large yellow Onion, – chopped
  • 1 qt of Chicken Stock (Veg. stock would work too)
  • 1 teaspoon Salt
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon nutmeg
  • 2 Tbsp coconut oil
  • Pecans (optional)

How it’s done:

  1. In a large pot (I prefer a deep Canning Pot when I make soup) Add your coconut oil & sauté onions until translucent.
  2. Add Butternut squash, Stock, Cinnamon, Nutmeg, and Salt
  3. Bring the pot to a boil, allow squash to cook until it is fork tender
  4. Once tender, I set it aside to cool slightly…I waited about 30 min… Run it through a food processor, blender, or Immersion blender to puree ingredients until smooth.
  5. Serve!  Garnish with Cinnamon and pecans

Lime, Shrimp & Avocado Salad

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I think LIME and CILANTRO are some of my favorite flavors…add shrimp and we may have reached perfection!  I made this as a side, but it would be fantastic as a filler for lettuce cups.

Total Prep Time: 30 min (Shrimp cleaning/deveining & cooking takes the bulk of the time)

Difficulty: 1/5

What you will need:

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped* (Note: I always grill my shrimp over open flame…better flavor!)
  • 1.5 c of halved grape tomatoes
  • 2 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 3-4 Fresh lime juice
  • 1 tsp olive oil
  • 1c chopped cilantro (I may have added more)
  • salt and fresh pepper to taste

How it’s done:

  1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  4. Combine all the ingredients together,
  5. add cilantro and gently toss.
  6. Adjust salt and pepper to taste.

Recipe adapted from: http://www.skinnytaste.com

Smokey Fish Tacos with Cilantro Lime Crema

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Recipe Credit: http://www.canyoustayfordinner.com

For the Cilantro Lime Crema:
½ cup sour cream
1 teaspoon grated lime zest
1 teaspoon lime juice
2 cloves garlic, minced
1/4 teaspoon smoked paprika
¼ teaspoon salt
2 tablespoons finely chopped cilantro

For the Fish:
¼ cup fresh lime juice
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon cayenne pepper
3 cloves garlic, minced
½ teaspoon salt
1 lb white fish (I’ve only used tilapia)
2 tablespoons coconut oil

Remaining Ingredients:
8 small sprouted corn tortillas (optional)
Pico del gallo
finely shredded red & green cabbage
finely chopped cilantro
guacamole

Stir all crema ingredients in a small bowl to combine. Cover and refrigerate until ready to serve.

Whisk lime juice, paprika, cumin, cayenne, garlic, and salt. Place fish in a shallow bowl and pour the lime spice sauce evenly over the top, flipping the fish to be sure all sides are coated. Let the fish marinate overnight (I do them at least 6 hrs for best flavor)

Heat a large skillet over medium-high heat. Add 2 tablespoons coconut oil and swirl to coat the pan. Place the fish and the sauce into the pan and allow to cook for 3 minutes undisturbed. Flip and cook an additional 3 minutes. Remove the pan from heat and without removing the fish from the pan, flake it with a fork.   You can also do these in foil packets ON the grill…for those summer nights when you want ALL heat outside!

Serve the fish in the corn tortillas OR on a bed of cabbage with salsa, cabbage, crema, guacamole, and fresh cilantro.

I have made very few changes to this …Fabulous recipe credit  goes to:  http://www.canyoustayfordinner.com/2012/04/21/smoky-fish-tacos-with-cilantro-lime-crema/