Butter! Mayo....Yes!

This is a 2 recipe post. The basic mayo recipe and a spicy version. Prepared mustards cause joint pain/issues for me so I opt. for 1 tsp of dry mustard. Dijon is the closest taste to dry mustard so this works great. 

https://mariamindbodyhealth.com/butter-mayo/

• 1 large egg (or 2 egg yolks) 
• 2 teaspoons lemon juice (HW: or apple cider vinegar, rice vinegar or combo) 
• 1 tablespoon Dijon mustard     (HW: 1 tsp dry mustard) 
• ½ teaspoon Redmond Real salt
• 1 cup butter, melted (not hot just finger touch warm-if hot let it cool down or it will cook the egg)  
• OPTIONAL:  water (to thin)

Instructions

1. Place the egg, lemon juice, mustard and salt in a wide-mouth, pint-sized mason jar.
2. Heat the butter until warm and melted.
3. Place the immersion blender at the bottom of the jar. Turn the blender on and very slowly add the melted butter while moving the blender to the top. Be patient!
4. Moving the blender slowly is key to getting the mayonnaise to emulsify. Voilà! Simple butter mayo!
5. Place in the fridge and allow to chill. If the butter mayo is too thick for your liking, add a tablespoon of beef broth or water and stir to combine well.
6. Store in the fridge for up to 5 days. Makes the best deviled eggs!

Notes

NUTRITIONAL INFO (per serving)
calories 92
fat 10g
protein 0.3g
carbs 0g
fiber 0g

Make the butter mayo and then add the spices below for a little spice. Spice is nice right?! 

Spicy Mayo (without Sriracha)

The Frozen Biscuit

Servings: 10 servings

Cook time: 0 hours 5 minutes

Ingredients

•

1 1/2 cup Mayonnaise (HW: the butter mayo above) 

•

1/8 tsp Smoked paprika

•

1/4 tsp Sweet paprika

•

1/8 tsp Cayenne pepper More or less to taste

•

1/8 tsp Garlic powder

•

1/2 tsp Vinegar or lemon juice

•

1/4 tsp Sugar More or less to taste

•

Pinch of salt (optional)

Waffles and Pancakes

 

https://neishalovesit.blog/keto-pancakes-waffles/

Keto Pancakes

2 eggs
1/3 cup Almond Flour
1 tsp baking powder
1 tsp vanilla extract
1 tbsp confectioner swerve (optional) (HW: I omit for a no sugar)
https://amzn.to/2RzmM3P
4 oz cream cheese softened
(splash of Heavy Cream -optional)

Waffle
2 eggs
1/4 cup almond flour**
1/4 cup pork panko** (HW: crushed or grind pork rinds) 
**( you may sub for 1/3 cup of just pork panko if you wish, it works just as well)
https://amzn.to/2Gv8niQ
2 tsp baking powder
4 oz cream cheese softened
1 tsp of vanilla extract
Splash of heavy cream optional
Mix in a glass bowl and let sit for 1-2 min or until batter starts to look bubbly
poor into waffle maker and let cook till brown, stir batter before every pour.

Chunky Pineapple Guacamole with Grilled Sweet Potato Chips

https://paleomg.com/chunky-pineapple-guacamole-grilled-sweet-potato-chips/

• 2 avocados, cut in half, pits removed
• 1/2 pineapple, diced
• 1 skinny yam or sweet potato, sliced thin into chips
• 1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color)
• 1/2 jalapeno, finely diced
• 1/4 red onion, finely diced
• 2-3 tablespoon cilantro, diced
• 2 garlic cloves, finely diced
• 1 teaspoon granulated garlic
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• 1-2 tablespoons coconut oil, melted
• aluminum foil

Directions

1. Heat up your grill.
2. Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt.
3. Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips.
4. While you sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan.
5. When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil.
6. Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado.
7. Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
8. Mix thoroughly.
9. Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping.
10. I love guac. Especially with sweetness added to it.
11. Boom.

Buffalo Chicken Sweet Potato Skins

• 3 small, round sweet potatoes or yams
• 3 tablespoons coconut oil, melted
• 4 strips of bacon
• 2 cups cooked chicken, diced 
• 1/4 small yellow onion, minced
• 1 garlic clove, minced
• 1-1.5 cups hot sauce (I used Frank's Hot Sauce) - depending how spicy you want yours. I used 1.5 cups
• 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
• salt and pepper, to taste
• 1 cup shredded raw cheddar cheese 
• 1 avocado
• 1/2 lime, juiced
• 1/2 lemon, juiced
• 1/2 teaspoon cumin
• salt, to taste

Directions

1. Preheat oven to 400 degrees.
2. Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
3. Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
4. Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
5. Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
6. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with baconfat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
7. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
8. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
9. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
10. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
11. Serve right away!

    

Sweet Potato Skins AIP

www. asquirrelinthekitchen

This recipe is 100% autoimmune protocol compliant.

Serves: 6

Ingredients

• 3 sweet potatoes (approximately the length of your hand)
• 2 tablespoons avocado oil
• 1/3 teaspoon fine sea salt
• 
  
• Stuffing:
• 4 slices bacon, chopped
• 2 cups chopped mushrooms (hw: we are not fans of mushrooms so for us , optoonal) 
• 1 cup chopped red onion
• 1/4 teaspoon of fine sea salt, or more to taste
• 1/2 avocado, chopped
• 2 scallions, chopped
• 1/3 cup chopped cilantro
• 
  
• Sauce:
• 1/2 cup full fat coconut milk
• 1/3 cup chopped cilantro
• 2 teaspoons lemon juice
• Pinch of salt

Instructions

1. Warm up the oven to 400° F.
2. Place the sweet potatoes in a broiler pan lined with parchment paper and bake for 45-50 minutes, until the potatoes are cooked through and give a little when pressed.
3. While the potatoes are baking, let's prepare the stuffing. In a large skillet over medium heat, cook the bacon for 8 minutes, or until brown. Remove the bacon from the pan with a slotted spoon, keeping the fat.
4. Add the onions and mushrooms to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until cooked through. Turn off the heat and return the bacon to the skillet. Set aside.
5. Remove the potatoes from the oven and allow to cool down a bit so you can hold them in your hands.
6. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving 1/4 inch of flesh on the skin. Keep the flesh of the sweet potatoes for another recipe.
7. Increase the oven temperature to 450° F. Brush avocado oil on the sweet potatoes, both sides. Sprinkle with salt. Put the broiler pan back in the oven and bake the skins 10 minutes on each side.
8. Remove from the oven and while the potato skins cool down a little bit, prepare the sauce.
9. In a high speed blender, combine coconut milk, cilantro, lemon juice, and salt. Mix on high for 20 seconds. Set aside.
10. In a large bowl, combine the bacon, mushrooms, onions, avocado, scallions, and cilantro.
11. Spoon the stuffing into the potato skins, and pour a generous dollop of cilantro sauce.
12. Bon appétit!

Nightshade Free Salsa! (AIP Salsa)

http://juicingmyms.blogspot.com

Nightshade free Salsa (AIP Salsa)

• 1 Mango
• 1/2 medium Red Onion
• 7-8 Radishes (depending on size and how spicy you want your salsa to be)
• 1 bunch Cilantro
• 1/2 medium Jicama
• 2 cloves Garlic, minced
• 1 lime, juiced
• Salt to taste

Chop mango, red onion, radishes, cilantro and jicama. 
Add minced garlic, lime juice and salt to mixture. 
Let mixture sit in the fridge for at least 30 minutes or over night!

Enjoy!

Paleo Nightshade-Free Sweet Potato Chip Nachos

https://cleaneatingveggiegirl.com

1 TB of red palm oilthe greens of one large leek, chopped
1 lb of grassfed ground beef (or ground turkey)
1 tsp pink Himalayan sea salt
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cinnamon
Romaine, butter, or iceburg lettuce, shredded
1 5 oz bag of Paleo sweet potato chips (I often buy mine from Thrive)
1/2 small red onion, diced
1 2.25 oz can of sliced black olives
a double-batch of homemade guacamole
4 green onions, chopped

1. In a large skillet over medium high heat, melt the red palm oil.  Once hot, lower the heat to medium and add leek greens.  Saute for approximately five minutes, or until softened.

2. Once softened, add ground beef and cook until no longer pink.  Season with salt, turmeric, garlic powder, onion powder, and cinnamon.

3. While the meat is cooking, prepare the toppings.

4. Compile nachos in the following order: lettuce, sweet potato chips, taco meat, red onion, black olives, guacamole, and green onion.