Gluten-free

Dairy & Soy-Free Garden Ranch Dressing & Primal Palate Review

Ingredients

1 cup of light tasting olive oil

1 egg

1 tsp lemon juice

1 tsp spicy brown mustard

Pink salt & ground peppercorns or Super Gyro from Primal Palate

Full fat coconut milk (top white layer)

1 packet Garden Ranch Mix from Primal Palate

Instructions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir.

The next part is the creation of the dressing. Open the can of coconut milk. On top there will be a thick layer of white, spoon out half of the white. Some of the liquid underneath make seep out, and that’s okay. Add it to your mayonnaise. You will not use the entire packet of ranch mix. I sprinkle it in until it covers the top of my mayonnaise and coconut milk in the blender. I also add a dash more of salt and pepper. Blend on low to medium until all is mixed thoroughly.

Everyone’s palettes are different, and I always encourage to taste as you go. Also, if you prefer a looser ranch add a bit of the liquid from the coconut milk. This method allows you to gauge and create your take on this recipe.

How did I come upon Primal Palate?

I was searching for Low FODMAP seasonings, and their company was the first to come up. Also, all seasonings are soy-free. There are seasoning out there that contain soy or natural flavors, which is scary because the FDA doesn't recognize soy as a threat; therefore, companies do not need to list possible food allergies.

Photos from their website

The only issue with Primal Palate is once you try out a set of their seasonings you'll keep purchasing more and more. They are awesome! I've never used a seasoning I didn't love. Super Gyro, Garlic & Herb, and Curry Powder. You can purchase them in bundles; I usually do the create your own bundle. You can also order them individually through Amazon. Every seasoning is fresh and fragrant, and I trust their product 100%.

On their website, they have recipes for autoimmune protocol and free of FODMAP's.

I highly encourage you to give them a try.

The Primal Palate

Products used in this recipe



Herb of the Week - Holy (Tulsi) Basil - Infused Water

What is Holy Basil?

Its origin is India and is viewed as sacred, especially for the goddess Lakshmi. When planted near the front door, one seeks positive spiritual energy and blessings. I’m not one to mess with ancient juju; therefore, mine is potted and placed right at my front door. Plus, my Holy Basil loves the Florida morning sun and has thrived in its location.

Holy Basil Benefits: anti-inflammatory, fever reducer, antispasmodic, lowers blood-sugar levels, brings spiritual calmness, lowers blood pressure, and aids in respiratory issues.

Holy Basil is sweet with a minty undertone which is perfect for infused water.

A few slices of cucumber, lemon, tulsi basil, & mint.

Refreshing.

Purifying.

Cleansing.

I also add Holy Basil to my pesto’s, teas, and pink salt mixes. Its versatile nature is why she is one of my favorite herbs. I’ve watched her grow from a little one and to be part of such an elemental process is a blessing for me.



Mortar and Pestle Blackberry Basil Jam

I use my mortar & pestle frequently — one of the best items I’ve ever purchased. The organic nature of it all brings life and flavor to everything. I enjoyed jam and grew up on it, but with my food allergies and digestive issues, I prefer to create a small batch at home. This jam is refreshing, not overly sweet, and contains three ingredients. Plus, I get to use my own Basil darlings (Sweet & Tulsi).

Ingredients:

6 fresh blackberries

2 leaves fresh basil

A squeeze of lemon

Directions:

This small batch was perfect for two pieces of toast. My husband likes butter on his toast as well. This jam with peanut putter is beyond delicious. The combination is quite universal. You can make a bigger batch a refrigerate it.

In the mortar & pestle add ingredients, grind them well, and to a consistency you favor.

The beautiful deep purple and aroma of minty sweet are everything summer.

Great topping for pancakes or waffles. It’s a great balance between sweet and savory.

Below is the mortar and pestle I use.



PB&J Smoothie

This smoothie recipe is simple and fast.

Most protein powders are a no-no for me; peanut butter is my preference. As is frozen fruit, no chunks of ice and I love a nice chilled smoothie after a workout or morning walk in the warm Florida sun.

I grew up on peanut butter and jelly, and this smoothie takes me back. It’s delicious and satisfying. Nothing fancy, plus its soy and dairy free.

Ingredients

1 cup coconut unsweetened milk

Frozen mixed berries (Simply Balanced Cherries & Berries Fruit Blend from Target is my favorite)

A spoonful of chunky peanut butter (Smucker's Natural Peanut Butter Chunky)

Local honey

Directions

Combine coconut milk, berries (I pour in about a cup), peanut butter, and honey. I drizzle the honey on top. It doesn’t need a lot.

Blend on low. Stop. Stir. Taste.

At this point, determine if you’d like more peanut butter or honey. My husband prefers a bit more peanut butter, for his, I add two spoonfuls.

And you’re done.

The cold, the sweet & salty, and the texture are lovely!




Pesto Mayo

To say my family is obsessed with this condiment is an understatement. Even my folks love it, and they are quite linear with their food choices.

For someone with a soy allergy and other food sensitivities, pesto and mayonnaise can be a challenge to purchase on the shelf of a grocery store. However, making mayo and pesto at home doesn’t have to be a daunting task.

My version of pesto is different. No cheese. No nuts. Which I can have neither of but this version is delicious and has full on flavor. My mayo recipe is simple, fast, and tangy. Blend them, and well, it’s become a staple in our house.

At times I use my pestle and mortar to make the pesto but this recipe we are doing it the less arm workout way.

Ingredients for the mayo:

1 cup light tasting olive oil or garlic infused olive oil

1 free range egg

1 tsp spicy brown mustard

1 tbsp lemon juice

1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon) or you can use pink salt and ground peppercorns.

*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*

Directions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.

Ingredients for the pesto:

Fresh basil

Two cloves of garlic, minced

1/4 to 1/3 cup extra light olive oil (you can use a bit less if using it immediately in the mayo)

A few mint leaves

1 sage leaf

1/4 of a lemon

Dash of pink salt and crushed peppercorns

Teaspoon of Primal Palate Amore seasoning or any Italian seasoning

Directions

In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up. 

Add the olive oil and lemon (watch out for the seeds). Chop again.

Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt. 

I tend to go lighter with the seasonings because you can always add, but you can't take away.

When ready mix the two together in a bowl. Here is where it is up to how much of each you desire. If you want it for just a sandwich or wrap mix together a small batch, that way the both remain separate and can be used for other dishes.

This recipe is an allergy friendly recipe. One you can involve the kids, especially when you can use your own homegrown herbs. As a veteran homeschool mama, this is a great lesson as well and teaches them how to make food on their own.

Products used in this recipe:

Rum Sugar Cookies

I don’t always bake cookies but when I do booze is involved.

A little for me, a little for the cookies.

These cookies didn’t last long in the house. They do crisp up as they set. If you want a chewier cookie, lower the white sugar measurement by 1/2 cup and raise the brown sugar measurement by 1/2 a cup. White sugar creates a crisper cookie which is what my family prefers.

Ingredients

1 cup brown sugar

1/2 cup sugar

1 cup Soy-Free Earth Balance, softened (you can use regular butter but this is a soy and dairy-free recipe)

1 egg

3 teaspoons of rum - Kraken is the best!

2 teaspoons of pure vanilla extract - Spice Islands is all natural. No corn syrup and gluten-free

2 teaspoons baking soda

2 1/2 cups gluten-free flour (this is optional, you can use regular flour)

1/4 teaspoon salt

For rolling the dough in:

1/4 cup sugar

1/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Directions

Preheat oven to 325. In the mixer beat and smooth together the butter and sugars until fluffy. I use the KitchenAid Flex Edge Beater attachment. Then add the egg, rum, and vanilla and mix until nice and smooth.

Change the attachment to the wire whip. Add the dry ingredients. Mix on low until all is thoroughly combined.

On parchment paper roll 1-inch dough balls through the sugar/spice mixture. Place on parchment paper lined cookie sheet about 2 inches apart. Bake for 10 minutes or until edges are a bit crisp and the center is soft but cooked through.

Products used in this recipe:

Carrot Soup - Instant Pot Ace Blender

Carrot Soup - Instant Pot Ace Blender

Photo by Gabriel Gurrola on Unsplash

Basil Me Happy

This brilliant herb blend of basil, thyme, mint, and sage brings everyday dishes to life.

Pasta.

Zoodles.

Spaghetti squash

Scrambled eggs.

Salmon.

It’s reminiscent to pesto. I added it to my scrambled eggs the other morning and fell in love.

Ingredients

Fresh basil

Fresh sage

Fresh thyme

Fresh mint

Clove of garlic

Himalayan pink salt

Black and white pepper

1 tablespoon Primal Palate - Amore seasoning (any Italian seasoning)

Instructions

In a small food chopper (I use KitchenAid 3.5 Cup Food Chopper) fill to the top basil leaves, a few thyme leaves, one sage leaf, couple of mint leaves, garlic, and seasonings. Chop. Taste. In my previous recipes, I always stress to taste as you go. This herb mix is a favorite with my boys. When I use it with noodles or veggies, I add light tasting olive oil. I add more of the Amore seasoning to the noodles or vegetables. The mix goes perfectly with scrambled eggs and toast. It saves great in the fridge.

Easy. Aromatic. Soy-Free.

Products used in this recipe

Easy Curry Aioli

Ingredients

1 cup garlic infused olive oil

1 free range egg yolk

1 tsp spicy brown mustard

1 tbsp lemon juice

1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon)

*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*

1 to 1 1/2 tsp curry powder (Primal Palate)

Directions

In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.

Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.

It works perfectly with salmon, jicama, and potato fries.

Sweet. Spice. Salt.


Products used in this recipe:






Butternut Squash Rice

Throughout my journey of food allergies and IBS finding ways to adjust my eating lifestyle were not always easy.

Rice and I have a complicated relationship. Many have suggested cauliflower "rice" and as much as I'd love for that to work for me, it won't.

One size doesn't fit all.

We all process foods differently.

What I have found works for me in butternut squash. It's versatile. Perfect texture for different recipes. Full of magnesium. Spiraled butternut squash can be found at the local supermarket but spiraling or shreading your own is much more cost effective.

Ingredients:

1 butternut squash (You won’t use the entire squash. When I shred mine I get about 11-12 cups)

1/2 red pepper chopped

Olive oil light tasting (garlic infused oil)

Seasonings of your choice. I used Primal Palate Garlic and Herb and an organic all-season salt.

Directions:

Here is a tutorial on how to cut butternut squash. The only difference is I don’t use a peeler, I cut the skin with a knife, and for the squash to fit in the shredder I cut it in fourths the long way.

Spiral or shed the squash. I use the Presto 02970 Professional SaladShooter Electric Slicer/Shredder.

In a pan or cast iron skillet add enough oil to cover the bottom of the pan. I prefer garlic infused oil. Add about two cups of the squash and the diced red pepper. Add seasonings. On high heat stir everything together. Cover with a lid, not entirely. Allow some of the steam out. Stir every minute or so, about 3-4 minutes in drop the heat to medium-low. Sometimes I add a bit more oil and seasonings.

Taste as you go.

You will notice the squash start to break down and soften. This will only take 5-7 minutes. Don’t let it burn. It will happen quickly if not watched.

For a snack or light dinner, I will add a splash of coconut whole fat milk and curry powder for creamy, spicy rice.

But my husband is a fan of the coconut curry chicken with the butternut squash rice.

When foods are eliminated for medical purposes, it’s a frustrating process to go through. And there are days I get angry because I can’t eat certain fruits or vegetables. I can’t grab a Peppermint Patty or a slice of pizza. Or go out to eat any restaurant I want.

I try to create solutions. Not just for me but for others.

Products used in this recipe:




Cilantro Lime Fish Tacos

When I first met my husband, he wooed me with tacos. He knew the path to my heart.

Fish tacos have become my top choice. White flaky fish such as wild caught cod. I have used halibut in the past. A bit spendy but worth it.

We love spicy, and I don’t hold back when I make fish tacos. If you favor a milder taco, you can eliminate the jalapeño. I can’t tolerate corn, and most flour tortillas contain soybean oil; therefore, we use fresh romaine. Works just as well, even the crunch is there. Healthy fats from the fish and avocado are great for the body.

This recipe is easy and quick. Let’s get to it!

Ingredients


1 lb wild caught cod fillet

1 tsp light tasting olive oil or garlic infused olive oil

3 cloves of garlic

1/2 - 1 jalapeno pepper, slice, remove seeds for less heat

1 chopped poblano

1 chopped red pepper

1/2 cup of fresh cilantro

2 limes

Salt and pepper or CampMIX to taste

1-2 avocados, sliced

Directions

In a food processor add garlic, jalapeño, red pepper, poblano, cilantro, salt and pepper, and squeeze of lime. Your chops and slices don’t need to be perfect because they are all going in the food processor, they just need to fit. Once chopped put them to the side.

In a skillet, I use cast iron, heat olive oil. Add fish. Sprinkle on salt and pepper. Squeeze half a lime on the fillet. Cook fish on near high heat.

Cook the fish until it’s flaking and falling apart. I add the pepper/cilantro mixture and another squeeze of lime. Sauté over medium heat for 5-7 minutes. Mix everything well. Taste. Season or add more lime.

The aroma of garlic and spices is intoxicating. Add avocado slices and/or Jalapeño or a green chili sauce/salsa. Avocado smash would also work. I posted the quick recipe on my Instagram and Facebook page.

Messy and delicious! Enjoy!

Products used in this recipe



Spicy Hummus - Cannellini Beans

Most associate hummus with garbanzo beans, I use cannellini. For whatever reason, my digestive system favors them over any other white bean. And avocado. I know. Travesty. But who am I to argue? 

Hummus is the universal food.
Dips. Wraps. Burgers.
Perfect substitute for mayo which I discovered while making a salmon salad  --  think tuna fish sandwich. 
That's for my next recipe.

My spicy hummus recipe is quick and easy. Four ingredients. Less than ten minutes. Cost is low. Why buy premade? You know who made it and when. You know the ingredients.

You don't have to use garlic infused olive oil but it does amplify the flavors. And really why not?

Drain the beans. 

I use my little food chopper.  

Puree setting. 

Always. Always. Always taste. 

Everyone's palette is different. We love spicy but others may not. We love garlic but others may want to ease back on it. My goal is to set a foundation and people make the recipe their own.

My husband loves broccoli and red pepper slices or with pita bread. I eat it alongside my salmon filet with a spinach salad. The options are endless.

Ingredients

1 can of cannellini beans

2 tablespoons of garlic infused olive oil

1 tablespoon of Mrs. Renfro's Green Salsa

1/2 - 1 tablespoon of CampMix (garlic, onion, black pepper, salt, celery salt, and white pepper)

Instructions

In the food processor add the beans, oil, salsa, and seasonings. Puree setting until all is blended. Taste. Add more salsa or seasonings if so desired. 

Use immediately or refrigerate.  

Boom!

Done!

It's not zero carbs but it's also not horrid carbs. I could think of worse carbs to consume. 

This recipe is soy-free. Vegetarian-friendly. Low-cholesterol food. High in protein, magnesium, and fiber.  

Products used in this recipe

CampMIX

 

 
 

Air Fryer Hard Boiled Eggs

Eggs.
Poached. Basted. Hard boiled. 
I'm all in. 
I was aware of the hard boiled egg in the Instant Pot but I use my air fryer daily and I don't my IP. Why not use it for eggs? Though I have a few easy egg recipes for the air fryer I will start with hard boiled. It's a diverse use of eggs. They can be eaten alone with a sprinkle of salt and pepper or in a salad. Great source of protein. 

I bought the Air Fryer Accessories 7pcs for Gowise Phillips and Cozyna or More Brand, fit all 3.7QT 5.3QT 5.8QT with 7 Inch Diameter. It comes with 1 Cake Barrel, 1 Pizza Pan (I use for fried eggs), 1 Metal Holder, 1 Multi-Purpose Rack with Skewers,1 Silicone Mat, 1 tong and 1 Pan gripper. 

Because of my food allergies, I must be careful what kind of eggs I use. I've NEVER had issues with Vital Farms.

The air fryer I own is GoWISE USA 5.8-Quarts 8-in-1 Electric Air Fryer XL. Times may vary depending on size and amount of heat it pumps out. I typically make two eggs, it's enough for me but others like to make half a dozen.

I was pleasantly surprised how easy the shells came off. It's one of the things I used to hate about hard boiled eggs. 

What equipment you will need: 

Air Fryer

Wire Rack

Ingredients

2 cold eggs but more than welcome to use more.

Instructions

Insert wire rack in the basket. Place eggs on top of the wire rack. Carefully close the air fryer. Set the temp of the air fryer to 250 for 17 minutes. The time may need to lengthen if you have a small air fryer. And you don't need to preheat. 

Prepare the ice water bath.

When done take them out with tongs and into the ice water. I leave mine in for about fifteen minutes.

Peel and enjoy!

I recommend testing with one egg. Get a feel for the process and the air fryer.  

They also go great with garlic and basil infused olive oil (Low FODMAP friendly). Next recipe... 

Products used with the recipe:

 

 

 

 

 

 

Paleo Cucumber Dill Ranch Dressing - Tzatziki Inspired

I stand with the refrigerator door open. What to make? Not in the mood for chicken or fish. I want something light. Salad? Yes but I don't want a vinegarette. I made mayo the following day, my eyes move to the fresh dill, lemon, and cucumber. 
Tzatziki inspired. 
In my pantry, I have organic lite coconut milk. A staple for our family. 
I've made this ranch before but not with cucumbers.  

Oh. My. Goodness. 

I could live off this dressing. Dip jicama fries in it. Or turmeric chicken nuggets in the air fryer.

The added cucumber reminded me of my favorite gyro place in North Carolina. Perhaps, my next recipe. Hmmmmmm.

Let's get to the deliciousness.  

Ingredients

For the mayo

1 cup of light tasting olive oil

One free range egg

1/2 teaspoon of dijon mustard

1/2 of a lemon

CampMIX or Simply Organic All-Seasons Salt (I use both) or any seasonings of your choice. 

For the dressing

1/3 cup of the paleo mayo

1/4 cup full-fat canned coconut milk (I use Thai Kitchen)

1/2 lemon

2 tablespoons of fresh dill

1 clove of garlic

1/2 medium peeled cucumber

Instructions

Make the mayo: In a blender add 1/4 of the olive oil, egg, mustard, squeeze in lemon (watch out for those seeds), and seasonings. Blend on low. Once blended open the central part of the blender and slowly pour in remaining olive oil. It will start to thicken. Stop the blender. Give it a little stir. Taste and decide if you want to add more lemon or seasonings. Put the mayo in a container, cover and put in the refrigerator.  

Make the dressing: In a food processor, I use the KitchenAid Mini Food Processor, add mayo, coconut milk, lemon, dill, garlic, cucumber, and seasonings. Pulse a few times until the cucumber is chopped into tiny bits. Taste. Add any additional seasonings. If you want a thicker dressing, add a bit more mayo.

I like mine thinner. Reminds me of the homemade ranch I had as a child. 

My husband added a homemade pita triangle and turmeric chicken to his salad. Can't forget the sliced black olives. Another family staple.

This dressing is soy, gluten, and dairy-free. Vegetarian-friendly. Versatile. Simple and delicious.

Products used in this recipe.