Paleo

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



Not Your Grandma's Tuna Fish Sandwich

As a child, I ate my fair share of tuna fish sandwiches. Mayo heavy. White Wonder Bread buttered. It always tasted better when my grandma made my sandwich. 
As an adult, I was sad to learn soy is in most tuna fish pouches/cans. 

Time to elevate the tuna fish sandwich with real ingredients.   

I was standing in my kitchen with leftover wild-caught sockeye salmon from dinner prior & hummus. Just as I'd combine the tuna and mayo together in a bowl, I did the same for the salmon and hummus. I went a step further and added a bit of homemade pesto.

My husband is always my guinea pig.

I toasted two pieces fo sourdough. Drizzled garlic infused oil of the bread, sprinkled a bit of CampMix. I took a bite. The texture was divine and perfect with the warm toasted bread. I could taste the lemon from the salmon, the freshness of the basil, and the spice from the hummus. I served the sandwich to my husband.

He took a bite, groaned, and smiled.

Approval.

I also added it to a spinach salad. Drizzled garlic infused oil over it.

Delish!  

I enjoyed the salmon mixture with a spinach salad with creamy brown rice. 

I don't think this needs a detailed instructional. Above I mentioned my spicy hummus and garlic infused oil, which is what I used in this recipe. The leftover salmon was poached in olive oil and lemon pepper seasoning the night before. Here is the pesto recipe as I don't have it as an individual post. 

Ingredients for Pesto

Basil

About 1/4 cup minced garlic

1 cup extra light olive oil (infused oil works too)

A few mint leaves

A squirt of Meyer Lemon

Dash of crushed red pepper (optional)

Dash CampMix 

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.

This is a great alternative if you aren't a fan of mayonnaise and looking to try something new with fish.

Products used in this recipe

 

 

   

 

Garlic Infused Olive Oil - Low FODMAP

About three years my doctor suggested Low FODMAP for my IBS. I never heard of the food plan but immediately went home to do some research. 

What are FODMAP's?

*per Healthline.com* FODMAP stands for fermentable oligo-, di-, mono-saccharides and polyols (1).

These are the scientific terms used to classify groups of carbs that are notorious for triggering digestive symptoms like bloating, gas and stomach pain.

FODMAPs are found in a wide range of foods in varying amounts. Some foods contain just one type, while others contain several.

The main dietary sources of the four groups of FODMAPs include:

Oligosaccharides: Wheat, rye, legumes and various fruits and vegetables, such as garlic and onions.
Disaccharides: Milk, yogurt, and soft cheese. Lactose is the main carb.
Monosaccharides: Various fruit including figs and mangoes, and sweeteners such as honey and agave nectar. Fructose is the main carb.
Polyols: Certain fruits and vegetables including blackberries and lychee, as well as some low-calorie sweeteners like those in sugar-free gum.

I purchased three books on the subject, pinned every recipe possible, and was excited to start the elimination process until I read garlic was a no-no. 
Wait? What?
I use garlic in almost all my dishes. I love garlic. Now I can't have it? 
Not cool. 
I use olive oil for almost everything. Or avocado oil, which is also approved for Low FODMAP. 
There's the solution. 
Garlic infused olive oil. I add a small leaf of basil -- just because I want to -- and giving up garlic wasn't as detrimental. This olive oil goes with everything. Pork Chops. Jicama Fries. Salmon.
I had veered off the Low FODMAP path for a while, oh how I've noticed, but I'm back on track. For years I viewed food as my enemy. Between IBS and food allergies my rebellious nature always did me in. I am learning to understand my relationship with food and my body. Food isn't the enemy, my way of thinking was. Health is about respect. I can't heal if I don't respect my insides and my soul.

I am in the process of growing fresh herbs and look forward to infusing olive oil with rosemary or thyme or peppers with rosemary. The possibilities are endless. It's easy to feel the weight of digestive syndromes and diseases but together we will reduce inflammation, pain, and improve our way of thinking. 

Ingredients

1 cup of extra light tasting olive oil 

4-6 peeled and smashed garlic cloves. 

Basil leaf (optional)

Instructions

In a saucepan add the above-mentioned ingredients.  

Cook over low heat for about 10 minutes. Until the garlic browns just a bit. Remove from the heat and let stand until it is room temperature. At first, I used a mason jar but I found a great olive oil dispenser and funnel from Target

You can refrigerate the oil for up to a month but mine is usually gone within the week. 

Perfect to drizzle over salmon and quinoa.

Add the oil to any of my favorites recipes, Cucumber Dill Ranch Dressing or Jicama Fries. 

Low FODMAP books I purchased

 

 

 

 

 

  

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: