Sunday, April 13, 2014

Paleo Caesar Salad Dressing


4 whole Anchovy Fillets

2-3 tbsp Dijon Mustard

1 tbsp balsamic or red wine vinegar (balsamic makes it nice and rich)

2 cloves fresh garlic, peeled

1 small lemon, juiced

1/2 cup extra virgin olive oil

1/4 cup freshly grated Parmesan

Dash sea salt

Freshly ground black pepper


1. Place anchovies into a blender or food processor. Throw in Dijon mustard, vinegar, garlic and lemon juice.

2. Pulse the processor or blender on low speed for several seconds. Scrape down the sides.

3. With the food processor or blender on, drizzle olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, slat and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined.

4. Refrigerate the dressing for a few hours before using it. Tastes great on a Spinach, Egg and Cucumber Salad with Crumbled Bacon!

Saturday, April 12, 2014

Natural No Bake Cookies


1 cup raw honey

1/2 cup coconut oil, melted

1/2 cup dutch cocoa

2 cups gluten free rolled oats

1 cup natural peanut butter

1 cup unsweetened shredded coconut

1 tsp vanilla extract


1. Combine everything in a bowl and mix well.

2. Drop onto a cookie sheet and flatten into cookies or spread mixture over the cookie sheet and cut into squares once firm. Firm up in the fridge or freezer.

Sunday, April 6, 2014

Paleo Coconut Macaroons


6 egg whites

1/4 tsp sea salt

1/2 cup raw honey

1 tbsp vanilla extract

3 cups unsweetened shredded coconut

1/2 cup Enjoy Life Chocolate Chips

1 tbsp coconut oil, melted


1. Preheat oven to 350 F.

2. Whisk together egg whites and salt on high speed until stiff peaks form, at LEAST 5-6 minutes.

3. Add in honey and vanilla and continue to whisk until fully incorporated.

4. Fold in coconut 1 cup at a time using a spatula.

5. Drop heaping tbsp fulls of batter onto a cookie sheet lined with parchment paper.

6. Bake for 15-17 minutes, or until coconut is lightly browned.

7. Let cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

8. Once cooled, melt chocolate chips and coconut oil together in a small bowl in the microwave.

9. Mix chocolate and coconut oil well and drizzle over cookies as desired. ENJOY!