¼ cup red wine vinegar 2 teaspoons extra-virgin olive oil 2 teaspoons gluten-free Dijon mustard 1 teaspoon paprika ½ teaspoon onion powder ½ teaspoon coconut nectar or raw agave nectar pinch sea salt Prepare by adding all ingredients to a blender or food processor and combine until oil is emulsified. photo and recipe – healthfulpursuit.com
Oven Roasted Brussels Sprouts
Brussels sprouts olive oil salt & pepper to taste good-quality butter for serving, optional Preheat oven to 400 degrees. Wash the sprouts and remove the outer layer of leaves and any that are yellow or ugly-looking. Cut off the brown stubs and slice in half. Arrange the sprouts on a rimmed baking sheet or shallow…
Balsamic Rosemary Roasted Vegetables
2 c. butternut squash, chopped into small cubes 1½ c. broccoli florets, chopped into bite-size pieces ½ red onion, chopped into bite-size pieces 1 zucchini, chopped into 1-inch chunks ½ red bell pepper, chopped into 1-inch pieces 1 large garlic clove, minced 2 T. olive oil 1 T. balsamic vinegar 1½ t. fresh rosemary (or…
Chocolate Brownie Bites
1 cup raw almonds 1 1/2 cups pitted dates (approximately 10-11 dates) 3 1/2 tbsp cocoa powder 4 tbsp shredded unsweetened coconut ⅛ tsp salt 1 tsp pure vanilla extract water Combine all ingredients (except water), in the order listed, in the bowl of a food processor. Process until mixture resembles coarse gravel. While the processor is…
Paleo Ranch
½ cup paleo mayo ½ cup canned full-fat coconut milk ½ tsp apple cider vinegar 1 large clove garlic sea salt, to taste fresh ground black pepper, to taste 2 tbsp fresh dill Combine the mayo and coconut milk, whisk together. Add apple cider vinegar and whisk to combine. Crush the garlic clove with a little…
Lacto-Fermented Cucumber Relish
A relish is usually a preparation of fermented fruits or vegetables used as a condiment. All kinds of relishes can be prepared, but the cucumber relish is probably the most well-known. Most store-bought relished use vinegar for pickling, but this traditional recipes uses lacto-fermentation to create the acidic taste and probiotic value of that food….
Salmon Cakes
1 large egg 2 medium skinless wild salmon fillets, finely chopped grated fresh ginger the size of a thumbnail 1 lime, zested and cut into wedges 1/2 bunch spring onions. finely chopped 2 tbsp paleo mayo, for serving cooking fat Combine the salmon with the egg, grated ginger, lime zest and spring onions in a…
Sautéed Kale
2 bunches kale, stems removed and leaves cut into 1/4 inch-strips 4 cloves garlic, minced 1 tbsp lemon juice 3 tbsp cooking fat sea salt and freshly ground pepper to taste Heat a large skillet over a medium hear and cook the garlic in the cooking fat until fragrant, but not browned, about 30 seconds….
Balsamic Vinegar & Oregano Tomato Salad
An extension on the basic tomato salad, this version calls for balsamic vinegar, garlic and oregano for a true Italian classic. The addition of the sea salt is important to bring out the taste of the tomatoes, so don’t skip this step. The salt will draw most of the moisture out of the tomatoes and…
Classic Egg Salad
6 large eggs 3 tbsp paleo mayo 2 celery stalks, chopped 1/2 bunch chives, chopped a squeeze of lemon juice sea salt and freshly ground pepper to taste For perfect hard boiled eggs, place the eggs in a pot with cold water and gently bring to a boil. When the water boils, cover the pot,…
Tuna Salad
2 twelve-ounce cans tuna, drained and flaked 3 tsp paleo mayo 2 tsp pickle relish, naturally fermented 2 tsp mustard 2 celery stalks, chopped 1/2 cup onion, chopped freshly ground black pepper to taste Simply mix and combine everything together in a bowl, adjusting the texture and taste with more or less mustard and mayo….
Salmon Salad
2 cans wild salmon 2 cucumbers, diced 1 onion, chopped 1 large tomato, diced 1 avocado, diced 5-6 tbsp extra virgin olive oil juice of two lemons 2 tbsp chopped fresh dill, optional lettuces leaves, for serving Drain the liquid from the canned salmon; place the salmon in a bowl and mash well with a…
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