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Paleo Classic Deviled Eggs

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I feel like deviled eggs are reminiscent of the summer. Fourth of July, picnics, etc. But, every Thanksgiving my family always has deviled eggs on the table. I have no clue if this is traditional in the American household or not, but it is in ours and I love it! I always look so forward to them.

It seems like everything during the holidays is heavy and typically served hot. Deviled eggs add a really wonderful temperature contrast.

These are made with Primal Kitchen Avocado Oil mayo making them so much cleaner than the average deviled egg which is typically made with a canola or vegetable oil-based mayo.

I know that many people try to stay away from the yolk of an egg for various reasons – some of which I agree with and some I do not. If you are one who avoids the yolk, I do hope you will reconsider and enjoy these for at least one day of the year.

Paleo Classic Deviled Eggs

Makes 12 halves…

Ingredients:

  • 6 cage free eggs
  • ¼ cup Primal Kitchen avocado oil mayo
  • 1 tsp Bragg’s apple cider vinegar
  • 1 tsp yellow mustard
  • pinch of sea salt
  • pinch of ground black pepper
  • paprika or smoked paprika
  • 3-4 tbsp chives, finely chopped (optional)
  • 3-4 tbsp fresh dill, finely chopped (optional)

Directions:

  • Place eggs in a single layer in a saucepan and cover with enough water that the eggs are completely covered. Heat on high until water begins to boil, let boil 1 minute, then cover and turn the heat completely off. Remove from heat and leave covered for 10 minutes, rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Pat dry with a paper towel.
  • Slice the eggs in half lengthwise, removing yolks and placing into a medium bowl. Place the whites on a large cutting board or a few paper towels.
  • Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt and pepper and mix well with a spatula, getting the mixture to as smooth a consistency as possible.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, chives and dill, if using and place onto a serving platter or store in an airtight container in the fridge for up to 1 week.

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Bison & Greens Bowl with Crispy Plantains

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Anyone who knows me — and I mean, REALLY knows me, knows that I have an absolute hatred for all things banana. I don’t want to smell one, be around one, look at one, be in the same room or vicinity as someone eating one and I for SURE don’t want to eat one. I’ve been this way since birth. Or at least, that’s what my parents tell me. I’ve NEVER liked bananas. And not just not liked them – hated them. No clue where this comes from. I actually put this in my portion of the wedding vows Mo and I exchanged at our wedding. I told him I would always be willing to compromise on anything, EXCEPT BANANAS.

Nevertheless, suffice to say – when Mo walked in the door to find a couple of banana-looking items on our kitchen counter, he looked at me like I had three heads. I said, “What? They’re PLANTAINS!!!!” Ha! Yeah, he wasn’t buying it. He said,”But they’re IN the banana family… I’m confused! Who are you?” LOL! To which I shared with him that I was thinking about it the other day — I really like plantain chips – go figure, right? Put anything in chip-form and I’ll eat it! But seriously – we used to go to this mexican food restaurant here in Dallas when Mo and I first met – we would always get an order of plantain chips and I loved them! So I thought I’d try making my own.

It’s SO easy to make these delicious little things! I could eat a whole pan of them! If it were up to me, I would’ve had the plantains and aioli AS my dinner! But alas, I live with a man who “must have meat!” 😉 Hence the recipe for this bowl! It is SO easy to make and aside from the plantains, comes together in one pan!

Below is a recipe for two, but feel free to double or triple it and make it for your family or have it for leftovers the next day or two! I just suggest you keep the plantains stored in a plastic baggie or tupperware in your pantry and the remaining ingredients in the fridge. I served this with my Sriracha and Balsamic Glazed Brussels Sprouts! It was the perfect side dish to this, if you’d like one!

Hope you enjoy! And while this was certainly a breakthrough for me, in case you’re wondering – NO! I will NOT be trying bananas anytime in the near or distant future!

Bison & Greens Bowl with Crispy Plantains and Chipotle Lime Aioli

Serves 2

Ingredients:

…for the aioli:

  • 1/3 cup Primal Kitchen Foods Chipotle Lime Mayo
  • 1 tbsp apple cider vinegar
  • ¼ tsp ancho chili powder or smoked paprika
  • sea salt

…for the plantains:

  • 2 plantains
  • 1-2 tsp smoked paprika
  • sea salt
  • olive or avocado oil

…for the bison:

  • ¾ – 1lb ground bison
  • 1 small yellow onion, julienned
  • 1 bell pepper (any color), julienned
  • 1 tsp ground cumin
  • 2 tsp chili powder (any variety)
  • ¼ tsp ground cinnamon
  • sea salt
  • 2-3 large handfuls fresh, baby spinach or arugula
  • optional garnishes: crumbled goat cheese, cilantro, thinly sliced jalapeno or fresno pepper or scallion…

Directions:

  • Preheat oven to 400 degrees F and line a medium baking sheet with foil or parchment paper. Spray with a little cooking spray.
  • Then, make the aioli by combining the mayo, apple cider vinegar, ancho chili powder and pinch of sea salt in a bowl. Whisk well to combine and set aside.
  • Peel the plantains and cut them into rounds about a ¼ inch thick and place on baking sheet in a single layer. Drizzle with a little olive or avocado oil and season with a few pinches of sea salt and half of the smoked paprika. Place in the oven to bake for 10 minutes. Remove from oven and flip them over and season with more salt and rest of the paprika. Place back in the oven and bake for another 6-8 minutes, or until the tops have slightly browned.
  • While the plantains are baking, heat a large skillet over medium heat. Once hot, add in onion and bell pepper. Cook, stirring occasionally, until softened.
  • Push the onion and bell pepper to the sides of the skillet and add in the ground bison to the center of the pan. Break the bison up and cook, stirring occasionally, until bison is browned and cooked through. Season mixture with cumin, chili powder, cinnamon and sea salt.
  • Add spinach to the skillet and mix to combine. Cook until the spinach has just wilted, approx. 2-3 minutes.
  • To serve, start with some of the bison mixture in a bowl and top with crispy plantains and aioli. Garnish with options above, if you’d like. Enjoy!

 

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Primal Broccoli Chicken Casserole

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Do you have those foods or meals that your family used to make – maybe your mom or dad or your grandmother – that when you smell that food or meal today it literally transports you back to when you were little?

This casserole is that for me. To this day, it is what my mom makes for me when we get to celebrate my birthday together. It is my request EVERY time I go home! It is creamy and luscious and warm and bubbly and honestly? Really clean, as far as casseroles go.

When most people think of casseroles I would bet that they think of those heavy, canned soup-based, super cheesy (but like, Velveeta cheese – you know what I’m sayin?), carb-loaded, slop it on a plate, mom didn’t have time for anything else tonight kind of meal. Not this one. It has been re-invented my friends and you will feel ALL the love when you eat it!

I hope you make this just so you can taste a little of my childhood. I’ve re-done it, in that it is made completely from scratch – no canned soup; and instead of packaged, processed cheese, I used a raw goat cheddar.  If you omit the cheese and use almond flour instead of sourdough, it is completely Paleo and Whole30.

It’s hard to re-do something your mom made. But man, this came out of the oven and I took that first bite and literally would’ve believed you if you told me my mom had made it and she was sitting right there with me – I could SMELL the house I grew up in. It will be so much fun to make this for her next time we ARE together.

I hope you enjoy this little piece of my childhood!

Primal Broccoli Chicken Casserole

Makes a 9×13 casserole…

Ingredients:

  • 2 ½ – 3lbs free range, boneless, skinless chicken breast
  • approx. 1 tsp paprika
  • 4 medium heads broccoli, chopped into florets
  • 1 cup finely chopped baby portobello mushrooms
  • 1 small yellow onion, finely chopped
  • 2 tbsp Kerrygold grass fed butter or coconut oil, divided
  • ¼ cup arrowroot flour
  • 1 cup canned coconut milk (light or full fat)
  • ½ – ¾ cup low sodium vegetable or free-range chicken broth or chicken bone broth
  • sea salt and black pepper
  • dash of ground nutmeg
  • 1 tbsp yellow curry powder
  • dash of cayenne pepper
  • 1 cup Primal Kitchen avocado oil mayonnaise
  • zest and juice of ½ lemon
  • 1 cup grated raw goat cheddar cheese, Kerrygold grass fed cheddar or Grafton raw cheddar
  • ¾ cup almond flour or sourdough breadcrumbs
  • Optional: fresh chives, cilantro or parsley for garnish

Directions:

  • Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with cooking spray.
  • Cover a medium sheet pan with foil and spray with cooking spray. Place chicken breasts on the pan and season with sea salt, black pepper and a dash of paprika over each chicken breast. Place on the middle rack of your oven to roast – approx. 20-30 minutes – until a meat thermometer inserted at the thickest part reads 155-160 degrees (the chicken will continue cooking as it rests and again when you finish the casserole in the oven…). Pull out of the oven and set aside.
  • While the chicken is roasting, cover a large sheet pan with foil and spray with cooking spray. Place broccoli onto pan, toss with a pinch of sea salt and black pepper and place on the top rack of your oven to roast until slightly browned – approx. 15-18 minutes, until slightly roasted and softened. Pull out of the oven and set aside. *Okay to add this to the oven while the chicken is roasting.
  • Meanwhile, melt 1 tbsp butter or coconut oil in a medium saucepan over medium-low heat. Add the mushrooms and onion and cook until softened, about 4-6 minutes, stirring occasionally. Transfer mushrooms to the pan with the broccoli.
  • In the same saucepan, melt the other tbsp of butter or coconut oil over medium heat. Whisk in the coconut milk and broth – start by adding ½ cup broth, if you need to add more to thin out the sauce per your liking, feel free. Once combined, whisk in the arrowroot flour, whisking constantly for 30 seconds until smooth. Bring to a low simmer and continue to whisk constantly until thickened – 2-3 minutes. Remove from the heat and stir in the salt, pepper, curry, mayo, lemon zest and juice. Set aside.
  • Now, shred the chicken and place into a large bowl. Add the broccoli, mushrooms and onions.
  • Pour the sauce into the bowl with the broccoli mixture and add ½ cup almond flour or sourdough breadcrumbs and ½ of the cheese. Toss well to combine. I suggest using your hands for this! Transfer to the prepared baking dish.
  • Top with remaining almond flour/sourdough and cheese.
  • Bake for approx. 30 minutes, until filling is hot and bubbly. Check after 20 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
  • Garnish with fresh chives, cilantro or parsley, if using and serve on it’s own or with roasted cauliflower rice (pictured above).

 

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Paleo Baked Chicken Tenders with Honey Mustard Dipping Sauce

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As a Nutritionist, I get requests from clients all the time about how to make the typical “unhealthy” recipe, clean; or “What are good substitutes for _______?”

I have one client, in particular, who is coming off of a long-time habit of daily runs to Chick-Fil-A for Sweet Tea and Chicken Nuggets. She has 3 kiddos under the age of 6 and sometimes, life gets so busy, you just start doing what’s easiest and then before you know it, what’s easiest has caused you to gain 20 pounds and you feel absolutely exhausted. In an effort to give her something that could be her new go-to for Chicken Nuggets, I came up with this recipe. In full disclosure – I was not sure these were going to turn out that well. I literally took the first bite and kind of cringed – you know, just waiting for them to taste, well, “meh…” I mean, how do you beat Chick-Fil-A? Oh, but I did! Seriously. I win, Chick-Fil-A! On ALL counts! Mine taste better – that’s right… You heard me. I said it! Mine are obviously healthier and totally gluten, grain and dairy-free.

So, while these chicken tenders are not quite as easy as pulling through the drive-thru, you will feel fabulous after eating them and they won’t steal your energy.

This recipe can be made in double or triple batches and then frozen so that you can easily grab a few out of the freezer, wrap them in foil, pop them into the oven under the broiler for 3-4 minutes and they’ll be ready for the kiddos for lunch or dinner in no time! Alternatively, dip them into the batter and place on a baking sheet, pop into the freezer overnight and allow them to freeze raw. Once frozen, place in a large ziploc baggie and back into the freezer. When you’re ready to make them, pull out as many as you need, place on a baking sheet and into the oven per the directions below, but for an additional 4-5 minutes, as they will need to thaw in the oven. By freezing the latter way, they will take a little longer, but be more juicy/tender.

Hope you enjoy!!

Paleo Baked Chicken Tenders with Honey Mustard Dipping Sauce

Ingredients for the Chicken:

  • 1lb free range, boneless, skinless chicken tenders
  • 1 ½ cups almond flour
  • 1 ½ tbsp paprika (plain or smoked, depending upon your preference)
  • 1 tsp garlic powder
  • 1 ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • 1 ½ tsp sea salt
  • ¾ cup coconut milk
  • 3 tsp apple cider vinegar
  • 2 cage free eggs or 4 egg whites
  • coconut oil cooking spray

Ingredients for the Dipping Sauce:

  • ½ cup Primal Kitchen brand avocado oil mayonnaise
  • ½ tbsp raw/local honey
  • 2 tbsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 tbsp grain mustard
  • 1 tbsp honey mustard
  • 2 tbsp Bragg’s apple cider vinegar
  • pinch of sea salt and black pepper, to taste

Directions:

  • First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.
  • Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.
  • In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.
  • While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.
  • Once the “buttermilk” has rested for 5 minutes – up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.
  • Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.
  • Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.

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Grass Fed Burger Salad with Caramelized Onions and Paleo Honey Mustard Dressing

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It is a running joke in the Brossette house that we always have “A Big Salad” for dinner! …well, not “always” per se – but, it is one of my favorite things to eat, so we do end up with that for dinner quite often. Thankfully though, I make salads really hearty – so one of MY salads for dinner is not what you think of when you think “salad for dinner!” Should we say “salad for dinner” one more time just for fun? LOL!

This particular salad has become a go-to for us! Mo’s favorite thing in the WHOLE ENTIRE WORLD is a burger! But, he doesn’t like to eat them all the time because he doesn’t like the way he feels afterward. So, I came up with this recipe and it is like eating a big, juicy hamburger but a much cleaner version – one that won’t weigh you down or make you want to take a nap afterward. I’ve combined all of the flavors of a burger and put it into, well… A big salad! It’s AWESOME!

When you get a bite of a blistered tomato with a piece of the grass fed beef and a little sliver of caramelized onion and a sourdough crouton – all coated in the honey mustard dressing and melted goat cheese – WHOA! I mean, who needs a burger anymore?

It is a great weeknight dinner, as it can be thrown together in 30 minutes or less! But sometimes I’ll make it on the weekends, and I’ll serve it with my Sweet Potato Fries (recipe coming soon – stay tuned!) – it’s literally like we’re having a hamburger and french fries. So, it’s super easy to make, but feels like a treat to eat it! We have this at least once a week!!

Hope you enjoy! …and if you missed our Facebook Live “How To” video, check out the link below and you can follow along as we make this salad at home!

Here is the link to our Facebook LIVE “How to” Video!

Grass Fed Burger Salad with Caramelized Onions and Honey Mustard Dressing…

Serves 2

Ingredients for the Salad:

  • ¾lb ground bison or grass fed beef
  • 1 ½ tsp ground cumin
  • ½ tsp smoked paprika + more for croutons
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp ground turmeric
  • 1/8 tsp ground cinnamon
  • 1/8 tsp cayenne pepper (optional)
  • sea salt and black pepper, to taste
  • 1 cup cherry tomatoes
  • 1 red onion, thinly sliced
  • 1 tsp coconut sugar
  • 4-5 handfuls fresh baby spinach or ½ large container
  • ½ bunch cilantro, leaves only (optional)
  • 1/3 cup goat cheese crumbles or Kerrygold Grass Fed Cheddar, grated
  • 1 fresh jalapeño, thinly sliced (optional)
  • 1 avocado, diced
  • 2-3 pieces good sourdough bread, cut into cubes or for gluten/grain free: 2-3 Ezekiel sprouted corn tortillas, halved and cut into strips

Ingredients for the Dressing:

  • 2 tbsp cup Primal Kitchen brand avocado oil mayonnaise
  • 1 tsp raw/local honey
  • ½ tsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 ½ tbsp grain mustard
  • 1 ½ tbsp honey mustard
  • 2-3 tbsp Bragg’s apple cider vinegar

Directions:

  • First, make the dressing by placing all dressing ingredients into a medium bowl and whisking well to combine. Cover with saran wrap and place in the fridge until ready to use.
  • Then, turn your oven to broil setting – 450-500 degrees F.
  • Next, caramelize the onions by spraying a medium nonstick skillet with coconut oil cooking spray and place over medium heat. Once warm, place the onions in with a pinch of sea salt and the coconut sugar. Toss well to combine/coat the onions. Cook until softened, stirring occasionally. Once softened, turn heat to lowest setting and leave while you prep the remaining ingredients. Stir every once in a while to be sure they don’t over-caramelize.
  • Now, start the tomatoes – cover a small/medium sheet pan with foil and spray with cooking spray. Place the tomatoes on top and into the oven on the top rack. Set a timer for 2 minutes. You want them slightly browned on top and beginning to crack. Toss them once and place back in the oven for 1-2 more minutes. Remove from the oven and set aside. Keep oven on broil setting.
  • Then, spray a large skillet with cooking spray and place over medium heat. Once warm, place the bison/beef into the skillet and begin to break up. Let it brown on one side for 2-3 minutes, turn and allow to brown another 2-3 minutes. Place all seasonings into the skillet, with a couple of pinches of sea salt and one pinch black pepper. Stir well to combine. Turn heat to low.
  • Now line a small sheet pan with foil and spray with cooking spray. Place sourdough or tortilla strips in an even later. Spritz with a little cooking spray and season with a little sea salt and smoked paprika. Place on top shelf of the oven for 1-2 minutes – watch closely so they do not burn.
  • While the croutons are crisping up, prep the salad. Place the spinach, cilantro, goat cheese, jalapeño (if using) and avocado into a large salad bowl. Pour the dressing over the top.
  • Place tomatoes, onions and bison/beef on top of the salad. Toss well to combine. Place croutons on top, toss again and serve!

Paleo Cilantro Lime Coleslaw

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This Paleo Coleslaw is one of my favorite go-to recipes on a Sunday or Monday night when I want to make something that will give us leftovers for lunches for the week ahead! It is so versatile – I’ll make it to go as a side to Grilled or Rotisserie Chicken topped with Guacamole or Avocado or as a side to my Ancho Chile Shrimp Tacos — or any tacos for that matter! I made Hatch Chile BBQ Turkey Burgers last night with Sweet Potato Fries and served this slaw to go with it!

Doesn’t that look awesome?

You could also make THESE burgers! I always like to have a little, well, “roughage” if you will! In spite of the name of this recipe, sometimes I will replace the Cilantro with fresh Basil – it is an awesome variation!

This is a perfect summer recipe for these hot and humid days here in Texas! It is creamy and crunchy and refreshing! It literally tastes like summer!

There are two ways to make this coleslaw – one is super quick and easy and one is a tad more time-consuming! If you need the quick and easy – I suggest buying the pre-mixed coleslaw – I started doing this and it makes life so much easier! Sometimes I can only find the “Salad Kit” for the coleslaw (pictured below) – I’ll just buy that and throw out the dressing that comes with it. Because, the dressing recipe below is SO good and super clean. The one that comes in the bag – not so much!

I suggest making this the night before, if you have time — it gets better and better as it sits in the fridge and the flavors have time to marry.

Hope you enjoy!

Paleo Cilantro Lime Cole Slaw

Serves 6-8

Slaw Ingredients:

  • 1 head Green Cabbage, chopped
  • 1 head Purple Cabbage, chopped
  • 2 large Carrots, peeled and grated
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

OR

  • 2 bags/containers pre-chopped Coleslaw mix
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

Dressing Ingredients:

  • ¾ cup Avocado Oil Mayonnaise
  • 1 tbsp Bragg’s Apple Cider Vinegar
  • zest and juice of 1 Lime
  • ½ tbsp Raw/Local Honey
  • ½ tsp Celery Salt
  • ½ tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper

Directions:

  • Combine the slaw ingredients in a large bowl.

  • Combine all of the dressing ingredients in a medium sized bowl and whisk until smooth and creamy.

  • Pour dressing over the slaw, toss well to combine.

  • This is best if it is refrigerated for at least 30 minutes, up to overnight, prior to serving!

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Roasted Heirloom Potatoes with Lemon Basil Aioli

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This recipe… These potatoes… We have them AT LEAST once a week at our house! They are the easiest things in the world to make and I’m here to tell you – they are JUST as good as french fries – THERE! I said it! I’m serious… Try them and then look me in the eyes and tell me otherwise. Mmmhmm… They are the ultimate clean eating, healthy comfort food.

I’ve been making these potatoes for quite a while and I’ve perfected them. It’s not rocket science but the details DO matter here — when I say in the directions not to let the potatoes touch when you place them on the sheet pan — I really mean do NOT let them touch. You should be able to see space/foil between each potato. And when I say to place them cut-side-down, I really DO mean that – it’s not just a suggestion. liThis will make them crispy on the outside and creamy on the inside. So you take a bite and basically melt. Almost quite literally. They are heavenly.

Once I had these down and could make them in my sleep, so to speak, I started playing with different aioli’s to dip these beauties in to. Mo and I both love sauces – anything we can dip something in, we’re IN! Hence my life-devotion to chips and salsa!

Our neighbor has several basil plants growing in their front yard and told us we were welcome to take as much as we wanted! THIS is an offer this little Italian girl does not pass up! I would eat basil in or with almost everything! So I came up with this really clean and super refreshing Lemon Basil Aioli. It’s super easy to make and tastes like summer! It’s the perfect thing to cut through the creamy, richness that the potatoes are. We love it and hope you will too!

Make this! Let us know how much you love it! We hope it becomes your new go-to for comfort food or when you get that “I want something fried RIGHT NOW” craving!

Roasted Heirloom Potatoes with Lemon Basil Aioli

Serves 4-6

Ingredients:

  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. 8 fresh basil leaves, minced
  • zest of 1 lemon, juice of ½ lemon
  • ¼ tsp garlic powder
  • approx. 2lbs small heirloom potatoes – red, purple, Yukon gold
  • coconut oil cooking spray
  • several pinches sea salt
  • 1-2 pinches black pepper

Directions:

  • First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.

  • Preheat oven to 425°F.
  • Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  • While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  • Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.

  • Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  • Serve immediately.

  • These will keep in the fridge, in an airtight container for up to 7 days.

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Tuna Salad Lettuce Cups

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It’s summer — and hot food and standing over the stove just doesn’t sound appetizing in the least. ESPECIALLY when you live in TEXAS! So, I decided to make an indoor picnic of sorts, because an outdoor picnic this time of year is frankly, a sweat-fest.

I grew up on my Grandmothers’ (who I call Nina) tuna fish sandwiches on fresh sourdough bread. And to this day, I make tuna salad the EXACT same way she used to – can you guess the secret ingredient? Scroll down to see! And when you do, no “oooo that’s gross!” or “WHAT!?!? I’m not trying that!” Just add the ketchup (oops – gave it away!), mix it up and you’ll never know it’s in there – except that this is going to be the best tuna salad you’ve ever had. Seriously.

These make a great quick and easy lunch or easy dinner like the one below with roasted green beans and new potatoes with basil aioli and more ketchup, of course!

Tuna Salad Lettuce Cups

Makes approx. 12 Lettuce Cups…

Ingredients:

  • 3 cans WILD caught albacore tuna in water
  • ¼ cup Primal Kitchen avocado oil mayo
  • 1 ½ tbsp ketchup
  • 10-12 pickles, cut into small cubes
  • sea salt and black pepper, to taste
  • 12 medium/large butter lettuce leaves
  • ¼ cup fresh cilantro leaves
  • 1 small jalapeno (remove rib and seeds if you prefer not spicy…), thinly sliced

Directions:

  • Rinse and drain the tuna and place into a large mixing bowl.
  • Using a fork, break up the tuna so that most of the chunks are gone and it is completely shredded.
  • Mix in the mayo, ketchup, pickles, sea salt and black pepper.
  • Fill each butter lettuce leaf with approx. 3 tbsp tuna, top with a few cilantro leaves, 1-2 slices of cilantro and serve!

 

 

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Chilled Cauliflower Salad

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Chilled Cauliflower Salad

Serves 8-10

  • 2 medium heads cauliflower, roughly chopped
  • ¼ cup jarred capers, rinsed and patted dry
  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. ¼ – ½ cup chopped fresh dill, divided
  • zest and juice of 1 small lemon
  • ¼ tsp ground coriander
  • 1/8 tsp cayenne pepper
  • approx. ½ – ¾ cup pomegranate seeds
  • 1 bunch green onion (green and white parts), chopped
  • sea salt and black pepper, to taste

Directions:

    • Preheat oven to 425 degrees F.
    • Place capers on a foil-lined baking sheet in a single layer. Set aside.
    • Place chopped cauliflower onto a foil-lined baking sheet sprayed with cooking spray. Sprinkle cauliflower with sea salt and place in the oven to roast for 10 minutes – toss and then roast for another 7-10 minutes – you want the cauliflower to be slightly browned but not too soft.
    • While the cauliflower is roasting, clear out a shelf in your fridge to place the cauliflower on to cool.
    • Once the cauliflower is done roasting, set it on the counter for 10 minutes and then into the fridge to cool down/stop the cooking process.
    • Place the capers in the 425-degree oven to roast for 8-10 minutes.
    • While the cauliflower is cooling, make the sauce in a large bowl – combine the mayo, ½ of the dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
    • Pull the cauliflower out of the fridge and pour on top of the sauce in the bowl. Then place remaining dill, pomegranate seeds, green onion, capers and pinch of sea salt and black pepper on top. Toss well to coat all ingredients with the sauce.

  • Serve immediately (it will be slightly warm but still really good!!!) or place back in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets! It makes AWESOME leftovers!