New and Improved Paleo Ranch dressing recipe for ya! If you are not an egg eater, look away! Our entire family is obsessed with this recipe! We hope you enjoy this as much as we do!Read More
Beth Anne woke up this morning demanding a dill aioli, because we got fresh dill in our weekly CSA bag. And of course, by the end of the day we were enjoying a delicious garlic and dill aioli on a grass fed short rib burger (pic below). The recipe was so simple and uses our paleo mayo as the base. Try this aioli on salmon or fish, burgers, for dipping veggies, with sweet potato or yuka fries...it is pretty much good on everything.Read More
For the longest time I just cut out mayo all together as even all of the "healthy" options in the store were processed with crap ingerdients. Enter this paleo mayo recipe. It is so easy to make and takes about 5 mins...all you need is a wide mouth ball jar and an immersion blender. Use this mayo as the base for dipping sauces, aioli, on burgers (lettuce bun of course) and so much more. Enjoy!Read More
Everything tastes better with bacon on it...add jalapeño and lime to the mix and then you are really onto something. This recipe is fantastic with either broccoli or cauliflower...try em both and decide which you like better. It is a great side for any meat (we love it with steaks or bun-less burgers).
Remember when our moms used to add cheese to broccoli to make us want to eat it...try this with your kids (sans jalapeño) and you could have a similar result. Our kids scarf it up.
Author Beth Anne Lazaro ∙ Prep 15 mins ∙ Cook 20-25min ∙ Serves 5-7
1 large head/bunch of organic broccoli or 1 head cauliflower
1 garlic clove
1 Tbsp walnut oil
4 bacon slices
salt and pepper
juice of half of a lime
Preheat oven to 425F
Cut the giant stems off the broccoli (or cauliflower), you can keep some little stems if you prefer. Then cut into bite size pieces and add to oven safe dish - I use a 9x13 Pyrex or two smaller more decorative dishes...one for adults (with jalapeño) and one for kids (without).
Thinly slice jalapeño and garlic clove and sprinkle around the dish
Cut 4 pieces of bacon into 1/4-1/2 inch pieces, I use scissors...the smaller the bacon pieces the faster it will cook (we like our bacon crispy!).
Pour walnut oil over everything (in the dish, not your kitchen), make sure all broccoli pieces get some oil loving!
Add a couple of shakes of salt and pepper
Bake at 425 for 20-25 minutes, check on it halfway through and stir it around, you want the broccoli to have some crispiness to it and the bacon to be cooked!
When you bring it out of the oven squeeze your lime on it and stir it all around (this is the moment that makes it like Woah!)
I prefer to use walnut oil, but if you don't have that on hand you can use avocado, coconut or olive oil.
This recipe is so easy to double, and would be an amazing dish to bring for the Holidays!
For kids I keep everything the same, but I take the seeds out of the jalapenos toning down the kick, and I usually separate adult broccoli and kids broccoli
Try using purple or yellow cauliflower for a bit more interesting look