Homemade Olive Oil Mayo

By: http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/

1 egg
2 tablespoons lemon juice @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup light-tasting olive oil (Not extra virgin. Try Filippo Berio or Bertoli.)

1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and  1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.

THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.

If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

If your ingredients were all at room temperature and you were patient, you will be rewarded!

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Garlic Roasted Cauliflower

By: http://www.gimmesomeoven.com/garlic-roasted-cauliflower/
  • 1 head of cauliflower, cut into small florets
  • 1 head of garlic, cloves separated & unpeeled
  • 2 Tbsp. extra virgin olive oil, divided
  • 1 tsp. kosher salt
  • freshly ground black pepper, to taste
  • 1/4 cup finely-chopped flat-leaf parsley
  • 2 Tbsp. freshly-squeezed lemon juice

1. Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off. Cut the largest cloves in half lengthwise.

2. On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.

3. Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, and lemon juice. Toss well and serve hot or warm. Serves 6.

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Paleo Ranch Dressing Dip

By: http://stupideasypaleo.com/category/whole30-2/
  • 1/4 cup raw unsalted cashews, soaked for at least 6 hours, rinsed & drained
  • 1/2 cup coconut milk
  • Juice of half a lemon
  • 1 Tablespoon fresh chopped chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon black pepper
  1. In a mini food processor or blender, process the soaked and drained cashews until you have a paste. You may need to scrape down the sides of your processor or blender a few times to do this.
  2. Once your cashews are a spreadable texture, add the coconut milk a little at a time and process until smooth.
  3. Add the lemon juice, the rest of the coconut milk, the seasonings and herbs. Process until combined and the dressing is smooth. If it is still a little thick, add a splash of water and re-process.

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Huevos Rancheros

By: http://www.primalpalate.com/recipe/huevos-rancheros/
  1. Heat 1 tablespoon coconut oil in a skillet over medium heat.
  2. Sauté garlic, bell pepper, onion, and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
  3. Add in diced tomatoes and sauté for 5 minutes; set aside.
  4. Heat 1 teaspoon of coconut oil in a nonstick skillet over medium-low heat.
  5. Slow-cook two eggs for approximately 6 minutes, until the whites cook through.
  6. Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.

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Mediterranean Turkey Burgers

By: http://stupideasypaleo.com/2012/05/14/recipe-mediterranean-burgers/

  • 1 lb. ground turkey breast 
  • 1 small jar roasted red peppers, chopped small
  • 2 garlic cloves, chopped fine
  • 12 pitted Kalamata olives, chopped
  • 1/3 cup sundried tomatoes, chopped
  • 1 Tbsp dried oregano
  • Salt and pepper

1. Chop all veggies and place in a large mixing bowl with ground turkey. Sprinkle with S & P. Mix well by hand (come on, get your hands dirty!).

2. Shape into medium-sized patties (I got about 7–cooked up 5 and froze 2).

3. In a large skillet, heat your fat of choice over medium-high heat. Saute burgers for about 5 minutes per side or thrown on the grill for about the same.

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Shrimp with Garlic and Artichokes

By: http://stupideasypaleo.com/2013/03/11/shrimp-with-garlic-and-artichokes/
  • 1 pound (500 g) shrimp, any size, shelled and deveined
  • 2 cloves garlic, minced
  • 1/2 cup canned artichoke hearts, chopped
  • Black pepper to taste
  • Coconut oil or fat of choice
  1. Shell and devein the shrimp. Set aside.
  2. Mince the garlic and chop up the artichoke hearts.
  3. Heat a large skillet over medium-high heat and add a spoonful of coconut oil or your fat of choice. Saute the shrimp until it begins to turn opaque.
  4. Add the garlic, artichokes and continue cooking until the shrimp is cooked through.
  5. Season with pepper to taste

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Creamy Sweet Potato Mash

By: (Not sure, lost my bookmark, but PROPS to whoever wrote this :))

  • 1 large roasted** sweet potato, skin removed
  • 1/2 of a ripe avocado
  • Pinch of smoked paprika
  • Salt and pepper to taste
  1. Combine the ingredients in the bowl of a food processor.
  2. Let it rip! You may need to scrape down the bowl at least once so that there are no chunks remaining (I mean, unless you like that sort of thing).
  3. I dipped crispy bacon into mine almost like it was dip (mmmm!) but consumption with a spoon is just as practical.

*If the sweet potatoes are  roasted ahead of time.

**Bonus tip: Roasted sweet potatoes are easy to make in advance and keep throughout the week for quick additions to meals. To roast the perfect sweet potato, set the oven to 425°F (~220°C). Line a baking sheet with foil. Place washed sweet potatoes on the tray. Roast for ~45 minutes (depends on how big they are…size, uh, matters), flipping upside down once during cooking. If you let them COOL completely, the skin should easily peel off. If you’re in a hurry and have asbestos fingers, you can go for the hot-peel method but it’s not pleasant!

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Paleo Chicken Bacon Mushroom Quiche

By: http://stupideasypaleo.com/category/whole30-2/

  1. If using dried mushrooms  soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
  2. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10″ round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
  3. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy…no bueno). Dump this mixture into the greased casserole dish, and set aside.
  4. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
  5. Bake the quiche for about 30 minutes or until the center is set and not jiggly.

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Silky Gingered Zucchini Soup

By: http://www.theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/

1 tablespoon coconut oil
1/2 medium onion, chopped
4 large cloves garlic, peeled
1 teaspoon salt
3/4 teaspoon (mild) to 1 teaspoon (hotter) powdered ginger
1/2 teaspoon ground black pepper
4 medium zucchini, about 2 pounds, chopped*
4 cups high-quality chicken broth

1. Heat coconut oil in a large soup pot on medium heat, 2 minutes. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add salt, ginger, and black pepper; stir to combine.

2. Toss the zucchini into the pot. Stir to coat the zucchini with fat, then cook ’til beginning to soften, about 5 minutes.

3. Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini cook 45 to 60 minutes until it’s very soft.

4. VERY carefully, purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway and holding a towel over the lid while you purée. Eat immediately, or store in a covered container in the fridge.

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Golden Cauliflower Soup

By: http://www.theclothesmakethegirl.com/2012/10/24/golden-cauliflower-soup/

1 large head cauliflower (about 3 pounds)
1 tablespoon coconut oil
1 medium onion, diced (about 1 cup)
2 large carrots, diced (about 2 cups)
2 cloves garlic, smashed
2 cups beef broth
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned coconut milk

1. Wash and core the cauliflower, then coarsely chop. Set aside.

2. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.

3. Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes.

4. Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor. Cover the top with a dish towel to protect yourself from splatters, and purée the cauliflower until smooth, adding more broth as necessary.

5. Pour the purée back into the soup pot, then add the salt, pepper, and coconut milk. Stir to combine and cook over medium until heated through. Serve immediately with garnishes, or store covered in the refrigerator. To reheat, warm the soup gently over medium-low heat until bubbly.

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