recipe

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



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

Air Fryer Curry Fries

Due to the popularity of my I Speak French Fries recipe here is a marvelous add to it.

I could eat curry fries everyday. Seriously. Beyond delicious.

Ingredients

3-4 russet potatoes

Light tasting olive oil or garlic infused oil

Curry powder (Primal Palate)

All-seasons salt (Simply Organic)

Directions

Put your potatoes in the refrigerator. They will cut easier. Skin and everything.

Cut the potatoes. I use a fry cutter, but a person can cut them with a knife. However, the fry cutter is pretty fabulous to have. Especially for a teenager and his friends. I will list what we use at the end.

Preheat the air fryer to 380

In the bowl drizzle light tasting olive oil over the potatoes. Shake. Coat the fries in seasonings. Shake. Add more if desired, but it’s better to under than over season depending on your salt and spice level. You can add as you go.

Pour into the air fryer basket. Cook for about 25-30 minutes. Depending on the desired crispiness. Every 7-10 minutes shake the potatoes in the basket or use a spatula to move them about for an even cook. 

Dipping the fries in curry aioli was quite euphoric.

*Please note that all air fryers cook differently. I have an XL air fryer. Adjust as you go*

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:






Pesto Spaghetti Squash with a Poached Egg

Pesto spaghetti squash with a poached egg is our newest obsession. I make it once a week at least. The runny yolk adds creaminess to the dish, and we're quite sad when it's over. 

Most pestos at the grocery store either have 100 ingredients or contain soybean oil. I make my own with a fun added herb. Mint.

This is one dish I don't use my air fryer or instant pot. Yes, I kick it old school with the oven. Roasted spaghetti squash with garlic, olive oil, and CampMix makes me a happy woman. And my house smells delicious. I cook the squash the night before, The Foolproof, Step-by-Step Guide to Cooking Spaghetti Squash, I add a few cloves of garlic and fresh basil for aromatics. I also make the pesto the night before and pour a little over the spaghetti squash in the Tupperware bowl; it soaks in all the awesomeness. 

IMG_5205.JPG

My grandma made fried macaroni and cheese when I was younger. Best thing in the world. I used the concept for the spaghetti squash. I added Earth Balance Soy Free buttery spread in the cast iron and fried up the squash a bit. As it cooked, I added the pesto (save some for the top of the poached egg). Once it's nice and hot, drop to simmer and work on the poached egg.  

I know many who are intimidated of the poached egg. Don't be. The options to cook it in your instant pot are fantastic, but it didn't work for me. I use a saucepan of water, olive oil, salt, boil, stir and 2 minutes later have a beautifully poached egg. A slotted spoon is also needed.     

IMG_5216.JPG
IMG_5215.JPG

I look forward to making this dish for my friends. 

Ingredients for Pesto

Basil

About 1/4 cup minced garlic

1 cup extra light olive oil 

A few mint leaves

Squirt of lemon

Dash of crushed red pepper

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.

How to Poach an Egg

Fill a saucepan with water

Add a tablespoon of olive oil and Himalayan Pink Sea Salt

Bring to a boil

Crack an egg into a bowl

Use slotted spoon to stir the boiling water into a vortex

Carefully pour the egg into the water

Timer: 2 minutes (I use my phone)

I've noticed with an electric stove I've had to slide the pan halfway off the heat or lower the amount of water I put in. I've had boil overflow issues before. I miss my gas stove.     

Lift the egg out with the slotted spoon.

Did you make this dish? Added anything to it? Am I fabulous? What are your opinions about poached eggs? Should I do a video?   

 

 

 

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. 

  

Color Me Salmon

As a child, my dad and uncle would take me fishing. I learned everything there was know including new colorful words. Worm on the hook didn't gross me out. Mosquito bites, eh. No big deal. Packed sandwiches and chips. Beef jerky and Charleston Chews. The smell of the lake water. Muddy shoes.

I loved every minute of it. 

I grew up in the Midwest. Trout was the main dish we ate. Grilled. Oven. No matter what it was always delicious. I haven't had Trout in many moons. Now my favorite fish fillets are Sockeye Salmon, Halibut, and Alaskan Caught Cod. All wild caught. Farm raised fish is not the best option. Fish farms have been deemed both ecologically and economically unstable, with “an unequal tradeoff between environmental costs and economic benefits” and high levels of contaminants are common in farm-raised salmon; the Norwegian Health Department went on the record recently warning against eating too much farmed salmon for this reason. Don't get me started on tilapia. 

Let's talk about salmon. When it is out of season markets will carry frozen wild caught. Publix is one of them. In the meat department is where you will find it. There are other options in the frozen food section. For instance, at Target the brand Simply Balanced has a pack of three individually wrapped wild-caught Alaskan sockeye salmon filets.

My mom isn't a huge fan of plain fish. She prefers breaded. Understandable. I was thinking about a recipe to make for my parents when they visit in May. I had leftover homemade breadcrumbs and decided to use them for the salmon filets. Popped the filet in the air fryer and voila, a perfectly crispy but not dry salmon dinner.

IMG_6128.JPG

In previous posts, I've detailed my breadcrumbs recipe. You absolutely can purchase panko or breadcrumbs. If you know me, you know I use CampMIX with everything. The company also has a Lemon Pepper mix. Nothing funky added in like some lemon pepper seasonings and turmeric is a lovely add to the blend.

IMG_6409.JPG

When I add the breaded filet into the air fryer, I also add a few sprigs of rosemary, a clove of garlic, and half a lemon for aromatics. Plus, the house smells like herbs and not fish because we all know what that smells like when cooking fish in the oven. It lingers for days. 

Not with the air fryer.

Even my teenage anti-fish son enjoys the breaded salmon. Well, at least a few bites. I'll take it. 

On occasion, I'll make a garlic butter to melt over the filet.  

Ingredients

Sockeye Salmon Fillet - preferably wild-caught

Lemon Pepper Camp Mix (garlic, onion, black pepper, salt, celery salt, white pepper, citric acid and turmeric) or your chosen lemon pepper blend

One lemon

Fresh rosemary

Fresh garlic

For the breadcrumbs

1/2 loaf of cubed sourdough (I purchase mine at Publix because it's soy-free) Also, Panera's Country Loaf is an excellent option. It's also soy-free. 

A teaspoon of Camp Mix or a blend of garlic, onion, black pepper, salt, white pepper and celery salt. 

Olive oil

Instructions

Follow my breadcrumbs recipe or use pre-prepared breadcrumbs or panko. In a bowl mix the breadcrumbs and seasonings.

Take the salmon fillet, place it on a plate, prep board, whatever you choose and cover it with olive oil. Squirt 1/2 a lemon on the salmon. Sprinkle the lemon pepper seasoning on. More is better. What I've discovered with fish is it absorbs the seasoning and when cooked a person can hardly taste it. Cover the top of the salmon in the breadcrumbs mixture. Dump it on. All over.

Set the air fryer to 370 for 15 minutes.

If you have an air fryer accessory pan, use it otherwise right in the basket works. But I'd rub a little extra olive oil on the bottom because the salmon skin can stick easily. Put in the sprigs of rosemary, garlic, and lemon in the basket.  

Depending on your air fryer, I'd check the fish at the 10-minute mark. I know my larger one cooks a bit faster than my smaller air fryer. Once the breadcrumbs or panko are golden brown, your salmon is done. Which is about 15 minutes.

Be careful removing the salmon from the air fryer basket. A spatula works great.

You can add an extra squirt of lemon or the butter I mentioned above. Or nothing at all. Either way, it's delicious. Not fishy at all. Crunchy. The lemon, garlic, pepper is on point. 

The next few recipes on here will be essential items people have requested from me. Sauces, mixtures, and condiments I use in my everyday cooking and how I add them to my meals. 

 

  

 

 

 

 

Pesto Spaghetti Squash with a Poached Egg

Pesto spaghetti squash with a poached egg is our newest obsession. I make it once a week at least. The runny yolk adds creaminess to the dish, and we're quite sad when it's over. 

Most pestos at the grocery store either have 100 ingredients or contain soybean oil. I make my own with a fun added herb. Mint.

This is one dish I don't use my air fryer or instant pot. Yes, I kick it old school with the oven. Roasted spaghetti squash with garlic, olive oil, and CampMix makes me a happy woman. And my house smells delicious. I cook the squash the night before, The Foolproof, Step-by-Step Guide to Cooking Spaghetti Squash, I add a few cloves of garlic and fresh basil for aromatics. I also make the pesto the night before and pour a little over the spaghetti squash in the Tupperware bowl; it soaks in all the awesomeness. 

IMG_5205.JPG

My grandma made fried macaroni and cheese when I was younger. Best thing in the world. I used the concept for the spaghetti squash. I added Earth Balance Soy Free buttery spread in the cast iron and fried up the squash a bit. As it cooked, I added the pesto (save some for the top of the poached egg). Once it's nice and hot, drop to simmer and work on the poached egg.  

I know many who are intimidated of the poached egg. Don't be. The options to cook it in your instant pot are fantastic, but it didn't work for me. I use a saucepan of water, olive oil, salt, boil, stir and 2 minutes later have a beautifully poached egg. A slotted spoon is also needed.     

IMG_5216.JPG
IMG_5215.JPG

I look forward to making this dish for my friends. 

Ingredients for Pesto

Basil

About 1/4 cup minced garlic

1 cup extra light olive oil 

A few mint leaves

Squirt of lemon

Dash of crushed red pepper

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.

How to Poach an Egg

Fill a saucepan with water

Add a tablespoon of olive oil and Himalayan Pink Sea Salt

Bring to a boil

Crack an egg into a bowl

Use slotted spoon to stir the boiling water into a vortex

Carefully pour the egg into the water

Timer: 2 minutes (I use my phone)

I've noticed with an electric stove I've had to slide the pan halfway off the heat or lower the amount of water I put in. I've had boil overflow issues before. I miss my gas stove.     

Lift the egg out with the slotted spoon.

Did you make this dish? Added anything to it? Am I fabulous? What are your opinions about poached eggs? Should I do a video?