Paleo Mayo

Paleo Mayo

So I'm not a huge fan of mayo but I have been making hommade ranch and using real mayonnaise. Did you know all mayo is is raw eggs and oil.. LOL! Here is a recipe I found for some Paleo Mayo thanks to http://paleodietlifestyle.com/paleo-mayonnaise/

2 egg yolks
1 tsp mustard (this is optional)
3 tsp lemon juice
1/2 cup olive oil
1/2 cup coconut oil

Note- It makes about 1 1/2 cups. Also make sure your coconut oil is melted.

Spicy Chili- Over Sweet Potato Fries

Today I’m blogging about one of my favorite recipes- spicy chili over sweet potato fries! This dish is loaded with flavor; if you like spicy food you’ll love this! I modeled my recipe from PaleOMG’s sweet potato chili fries recipe. It takes about an hour but it is well worth the time! You won’t be disappointed!

Let’s cook!                  

Ingredients:

1lb ground beef

½ cup Onion Mix  

1/3 cup Hot Sauce

1tsp Red pepper

1tsp Chili Powder

1tsp Onion Powder

1tsp Garlic Powder

1tsp Oregano

1 (15oz) can diced tomatoes

1 (6oz) can tomato paste

1 cup Vegetable broth

3 or 4 sweet potatoes

Rosemary

Coconut Oil

1 avocado

Greek Yogurt

 Directions:

Start by simmering the onion mix. I prefer to make my own onion mix consisting of red, orange, and yellow peppers, red and yellow onion, celery, and garlic. Add the ground beef and cook it on LOW. Lean Meat Likes Low Heat!! Add red pepper, onion and garlic powder, oregano, chili powder and hot sauce. I use Louisiana Hot Sauce; it’s local and I prefer it to tabasco or crystal! While the meat is cooking cut the sweet potatoes into strips or chunks, place on a cooking sheet, and sprinkle them with some rosemary and coconut oil. Bake your sweet potato fries on 425 for 20-25 minutes.  Once the meat is brown add the vegetable broth, tomato paste, and diced tomatoes. I let mine cook on low for about 30 minutes but it really only takes about 5 for everything to soak in. Once everything is cooked let it cool for a few minutes. Pour the chili over the sweet potato fries and top it with avocado and Chobani greek yogurt. ENJOY!

-Stephanie

 sweet potato fries

spicy chili with avacado & greek yogurt

 

 

                                                                                                                                                                                                                 

 

Stuffed Peppers

Ingredients:

2.5lbs Ground Turkey

4-6 Peppers

¼ cup Hot sauce

1tsp Garlic powder

1tsp Chili powder

½tsp Paprika

1tsp Basil leaves

1tsp Onion powder

1tsp Red pepper

½ cup Onion mix

15oz can Black beans

Shredded cheese

15oz can dice tomatoes

6oz can Tomato paste

Directions:

First, sauté your onion mix on medium-high heat. I made my own onion mix consisting of red, orange, and yellow peppers, red and yellow onion, celery, and garlic. You can use the frozen kind or even the fresh mix you get at the store, but fresh always tastes better... Once the onion mix is sautéed down, add the ground turkey. My favorite brand is Jeanie-O. Always remember: LEAN MEAT LIKE LOW HEAT! Cooking turkey on low will prevent it from becoming dry but if you are in a hurry you can cook it medium heat. While the meat is cooking cut your peppers in half. I use the colorful peppers instead of bell peppers but it’s up to you. I usually only use 4 peppers and save the leftover meat for lettuce wraps (recipe coming soon). When the meat is finished cooking I usually drain the excess juice and add the black beans, a can of diced tomatoes and a can of tomato paste. The last step before baking them is to sprinkle a little shredded cheese in the bottom of my peppers, and then I stuff them and add a little cheese to top them off.

before

Bake for 20-25 minutes on 350 degrees. Let them cool and enjoy!!!!

after

 -Stephanie

Egg Muffins

 

Ingredients:

4 Egg Whites(out the carton)

6 Cage free Eggs

Spinach

6 Bacon

3-6oz Breakfast Sausage (I am going to learn to make my own soon)

Shredded Cheese

¼ Red Pepper, diced

Directions:

First, start by cooking your bacon and sausage in a pan. The amount that you decide to cook is dependent on whether or not you want sausage and/or bacon in all of them. I use Jimmy Dean sausage (I bought the kind in the tube) and Black Label low sodium Bacon. While that is cooking, beat the eggs. Next step is to grease your muffin tin. After greasing the tin, pour eggs into the tin and add the shredded cheese and diced red peppers. Again, it’s up to you what you want to put in each muffin. I did spinach and bacon in some, sausage in others, and just spinach in a few as well. It’s 100% up to you! Bake for 18-20 minutes at 350 degrees. If you prefer your eggs a little runny I would suggest cutting a few minutes off the cooking time. They will rise pretty high so don’t be alarmed if they are looking like they are about to overflow. Once they cool they will go back to normal size… Let them cool for around 5-10 minutes and enjoy!!

 

This Recipe is so easy and makes a lot of egg muffins; we usually eat ours over the course of 6 or 7 days(#mealplanning). Also, I typically do a double batch because Michael eats a lot!!! ;-)

 Spinach, Breakfast Sausage, & Bacon

Happy cooking!

-Stephanie