Category Archives: Paleo Pantry

{Paleo Pantry} Peach Vinaigrette

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In August and September, we are drowning in peaches around here. Our favorite pick-your-own farm, Rose Hill Farm (now TimTheFarmer’s farm) has amazing peaches in late summer/early fall and there’s NOTHING better than a fresh-off-the-tree, perfectly ripe peach. When they’re ripe coming off the tree, however, they don’t have a long shelf life, so we’re always scrambling to eat them up or put them up before they go bad. By the time October rolls around, our shelves are full of jams, sauces, and canned peaches and our freezer has gallon baggies of peach slices for smoothies. 

Aug1Yes, that’s whiskey. I was prepping for our peach whiskey BBQ sauce. Yum!

Two summers ago there were no peaches up in these parts because of a late frost – so last summer, when they were plentiful, I may have gone a bit overboard with the picking. I’d exhausted our canning options, so I turned to another trick I use is to preserve the awesome flavors of late summer: making baby food. Just kidding. Sort of. I take the method moms use to make homemade baby food (pureeing and freezing in ice cube trays) and apply it to anything I can puree. We eat pesto year round (or until February when we run out) with this method. I pureed tons of peaches (everything but the pit, duh) in our NutriBullet, poured the puree into ice cube trays, and then stored in freezer baggies. 

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The peach puree is so good I could (and sometimes do) eat it with a spoon. There is nothing like the flavor of perfectly ripe peaches. Yum! One of our favorite recipes from this peach puree is Peach Vinaigrette. It is super quick and easy to make and immediately takes a salad from typical to AMAZING. It pairs really well with goat cheese, red peppers, red onions, or sliced almonds and seriously takes under 5 minutes to make. 

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Don’t worry if you don’t have peach puree on hand! Just grab some frozen peaches from the grocery store and put 8-10 in a bowl to defrost about 30 minutes before you’re ready to make your salad dressing. Then, puree them up and follow the directions below. Easy peasy.

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This dressing is awesome in the dead of winter because it brings back the taste of summer. Enjoy!

I should throw a disclaimer in here. I realize fruit can be off limits in the hard core inner cirlce of the paleo community. We, however, love our fresh local fruits and are completely ok with eating them in limited quantities.  I don’t want to live in a world without peaches, ok?

Peach Vinaigrette
Yields 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 5 peach puree cubes* or 8 frozen peach slices or 1 fresh peach (pitted)
  2. 2 tbsp apple cider vinegar
  3. 2 tbsp water
  4. 2 tbsp extra virgin olive oil
  5. 1/2 tbsp raw honey
  6. 1/2 tsp salt
Instructions
  1. Defrost peach puree.
  2. Combine all ingredients in blender, except the honey, and puree until smooth. Taste your dressing - if it needs a little extra sweetness, add a bit of honey in (and puree again) until it's just right.
  3. Store extra dressing in the fridge for up to a week.
Notes
  1. * I take the frozen peaches out when I start dinner - 30-40 minutes before I plan to make the dressing - to allow them to defrost. You could also microwave for 15 seconds at a time.
Isn't That Grand? http://isntthatgrand.com/


{Paleo Pantry} Homemade Mayonnaise – You Can Do It!

Happy Monday friends! This weekend, full of the little things – errands, good cooking, projects, family time, was just what the doctor ordered. Except for when I lost my keys in Target. That was a little less awesome. But they were found. So that made it all ok again. Also, after MONTHS of an egg drought, our chickens have finally decided to earn their keep, including our blue egg layers. We used to get 10-15 eggs a day, so you know it’s been bad when there are three eggs in the basket (including one blue one) and I do a happy dance. Like I said, it’s the little things, people. 

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So, today’s Paleo Pantry recipe is a SUPER easy and SUPER quick homemade mayonnaise recipe. I realize the world is quite divided about mayonnaise. Some people can’t stand even the look of it. Some can’t get enough. And some prefer Miracle Whip…ewww! I’m in the can’t-get-enough category.

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Many people don’t know what mayonnaise actually is, so that’s where we’ll start. Mayonnaise, at it’s simplest, is an emulsion of a light tasting oil, egg yolks, and an acid (lemon juice or vinegar). You can dress it up a bit with a bit of mustard, salt and pepper, and/or garlic. If you make it a slightly different way with more garlic (and usually olive oil) you end up with an aioli. The mayonnaise you buy in the store is pasteurized and contains sugar and additional preservatives. Which I really really love. Hellmann’s is my jam.

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Unfortunately Hellmann’s doesn’t cut it in the paleo world. We work to avoid all vegetable oils (and only use olive oil in uncooked applications), sugar, and preservatives. For the last 18 months I’ve tried to come up with the perfect homemade substitute, but it always ended up a little funky (i.e. tasting like Miracle Whip). Then, I found it!

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In all my years making aioli in restaurants, I had never added mustard, but that ended up being key. It’s adds just a touch of the sweetness I love in Hellmann’s. And, as opposed to the garlic-forward aioli that uses fresh garlic, the garlic powder helps to give it a more subtle, neutral flavor that you can then dress up depending on your use. To achieve the subtle effect of canola oil, I used extra light tasting olive oil. Despite my love of avocados, I find avocado oil a teense to avocadoey. How’d you like that? Two non-words in one sentence. Finally, for some reason, using the whole egg brings the whole thing together (there’s an emulsion pun for your first thing Monday morning).

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I make a batch of this once every week or two and store it in the fridge. It seriously takes under 5 minutes. I use it as I would regular mayonnaise and after lots of funky tries at paleo mayonnaise, my family approves this Hellmann’s substitution.

Also, don’t be afraid if you’ve never emulsified something before. It’s SUPER easy. All you do is blend all your ingredients except the oil, and then just pour a steady stream of the oil in while the blender or food processor is running. This is also true for salad dressings or sauces or anything else oil-based that should be smooth.

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Am I the only one out there that puts this much thought into mayonnaise?

Paleo Mayonnaise
Yields 1
A quick and easy paleo-friendly mayonnaise.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 egg
  2. 1 tsp fresh lemon juice
  3. 1/8 tsp garlic powder (heaping)
  4. 2/3 tsp gluten-free Dijon mustard
  5. pinch of pepper and sea salt or pink Himalayan salt
  6. 2/3 - 1 c. of extra light tasting olive oil
Instructions
  1. Combine all ingredients except the oil in a food processor.*
  2. With the food processor running, slowly add the olive oil in a steady stream (the diameter of a pencil). Continue adding until mayonnaise reaches a thickness you prefer.
  3. Store in a closed container for up to two weeks in the refrigerator.
Notes
  1. *You could also use a tall cup and immersion blender or regular blender if you don't have a food processor.
Isn't That Grand? http://isntthatgrand.com/


{Paleo Pantry} Waffles for the Week

Wahoo! It’s Monday! And you know what that means? In two days I’ll be on a plane to see my family in Colorado, and in 4 days I’ll be skiing at Steamboat. SO. FREAKING. EXCITED. I haven’t had 3 solid days of skiing in Colorado in years. AND I get to celebrate my dad and sister’s birthdays with them. AND I get to be in Colorado when the Broncos win the Super Bowl. As a warning, we may or may not spend the weekend trying to win a photo contest recreating some of these photos.

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Anyway, I’m also super excited to share this recipe with you. Through working with my nutritional therapist to recover from mold poisoning and heal my fibromyalgia, I’ve developed an appetite for breakfast, which I’ve never had before. Being the meat devotees we are, there’s always a breakfast meat involved, but when I saw a waffle recipe from Deanna on Instagram, I had to try it.

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Can we take a minute and admire the fact that I captured the steam coming off the waffle maker? Ok. Thanks. 

I have a long history with waffles. Eggos were totally my jam though junior high and high school. I’d cook up 3 chocolate chip Eggos and eat them on my way to the bus stop. When I got older and had to buy them myself, I couldn’t believe how expensive they were AND how their quantity was not easily divided by three. So, we parted ways, in favor of chocolate M&M’s (Jesse will remember that phase). A decade passed and TimTheFarmer and I got married and got a waffle iron as a wedding gift, yippee! We found an awesome recipe and cooked the heck out of waffles for a few months. Then, we went paleo and it was a sad day when we couldn’t eat those waffles any more. I tried a few different paleo waffle recipes (sweet potato waffles, pumpkin waffles, almond flour waffles, etc.) and they never turned out well. Enter Deanna.

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I follow Deanna on Instagram and she always cooks this amazing healthy food and influenced my choice in new oven with a dehydrator feature (honey, I promise I’ll try it soon!). When I saw these waffles, they looked like legit waffles and she often mentions how she meal preps for the week, an idea of loved, so I thought I’d give them a try. Her recipe called for hempseed milk, which I didn’t have, but she always answers questions and said coconut milk would work fine.

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I subbed in coconut milk and after trying the first one I made, upped the salt and vanilla, and added ground ginger, to fit our taste. They were awesome and they freeze great. I did get some hempseed milk and now add half hempseed milk and half coconut milk. I started making a huge batch (I sextuple (which is a verb, I looked it up) her recipe) on Sunday mornings and we have them for breakfast and then I freeze rest. A tip for freezing is to spread them out on a cookie sheet and freeze them before putting them in a bag; this prevents them getting frosty/ice crystals.

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It totally feels like junior high again when I pull my waffle out of the freezer for breakfast.

Also, these are on the dry side. So come prepared with your Costco-sized maple syrup or jam. They’re awesome. They just need some moisture.

The recipe below is my modified recipe and will make ~24 waffles (way more than you get from the dang Eggo box, AND divisible by 3, although I only eat one or two, because they’re huge and I’m eating bacon and arugula salad with them too). 

Paleo Freezer Waffles
Serves 12
Paleo waffle recipe that freezes great for easy breakfast meals all week.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 2 c. coconut flour
  2. 2 c. golden flaxseeds (ground)
  3. 1 1/2 tsp baking soda
  4. 1 can full-fat, unsweetened coconut milk
  5. 2 1/3 c. hempseed milk
  6. 12 eggs
  7. 7 tbsp vanilla extract
  8. 6 tbsp ground cinnamon
  9. 3 tbsp ground ginger
  10. 1 tbsp salt
Instructions
  1. Heat waffle maker.
  2. Mix all ingredients until completely combined in a large bowl.
  3. Grease waffle maker with coconut oil if yours is not non-stick.
  4. Scoop batter into waffle maker with a spatula and spread around a bit.
  5. Cook until waffles are cooked with slightly crispy edge.
To Freeze
  1. Let cool.
  2. Place flat on baking sheet and freeze.
  3. Remove from baking sheet to plastic bag and store in freezer.
To Reheat
  1. It's like an Eggo (duh!), so put your toaster on toast and cook until heated.
Notes
  1. This seems like a TON of ingredients, but this makes your breakfast for the week.
  2. I let my waffles cook for 3-5 minutes past the "done" alert my waffle maker gives me.
Adapted from Real Food Lab
Adapted from Real Food Lab
Isn't That Grand? http://isntthatgrand.com/