Makes a cup of mayonnaise If you’re the type of person that is always whipping out the Miracle Whip or heaping on the Hellmann’s, this is for you. Rather than buying sugary mayonnaise made with unhealthy oils, why not make your own? It’s pretty easy to do and, once...
Serves 4 One of our favorite restaurants serves food from a country called Vietnam. If you’ve never tried this kind of food, you should give it a shot! Most Vietnamese restaurants are full of healthy choices for you, and their herbs and spices taste so fresh! Just...
Serves 4 If you find really big and thick carrots, this is a perfect way to cut and serve them. If not, this will work with whole baby carrots just as well. Carrots are one of our favorite vegetables; it’s a sweet root vegetable that is high in beta-carotene, a...
Serves 6-10 slices Sometimes for breakfast we make egg pies, otherwise known as frittatas. If you used a crust, it’d be called a quiche. No matter what you call this recipe, it’s super-delicious. The kale gets crispy on the top and adds a nice crunch! It’s best hot,...
Serves 4–6 Fried rice used to be a favorite in our house, but we don’t eat rice anymore. Luckily, instead of rice you can use cauliflower. Once you have rice, you might as well fry it! The cauliflower rice is just as tasty as anything you could get delivered by a...
MAKES ABOUT 1½ CUPS • 2 teaspoons olive oil • ¼ cup minced onion • 1 tablespoon minced jalapeño pepper • ¼ cup Ray’s Catsup (page 198) • 1 tablespoon honey • ¼ teaspoon dry mustard • ¼ teaspoon cayenne pepper • 2 cups fresh or frozen raspberries 1. Heat oil in a cast...
MAKES 1¼ CUPS • 1 cup Omega-3 mayonnaise • ¼ cup finely chopped red onion • 1 tablespoon freshly squeezed lemon juice • ½ teaspoon dried dill • ¼ teaspoon paprika • Pinch of garlic powder Mix all the ingredients together. Chill prior to...
Traditional aioli calls for garlic, olive oil, and raw egg. While eating a raw egg can be done safely, preparing this basic sauce without it is easier, risk-free, and delicious. Serve as a topping for steamed veggies, as a base for soups, or as a marinade for meat....
Here is a sauce or a dip that will make any vegetable or protein more exciting. While different regions of Italy have their own traditional pesto recipes, the one common thread is often the inclusion of Parmesan or Asiago cheese. We’ve mixed it up to make this recipe...
Because of its versatility, salsa is one of our favorite ways to liven up any Paleo dish. If you prefer your salsa on the chunky side, leave the food processor behind and mix it up in a bowl. Either way, you’ll love this flavorful treat. MAKES 1 CUP • 2 tablespoons...
