Archive for “Paleo” Recipes

Paleo/Keto Sausage Balls – Just like Grandma made!

Nothing says the holidays quite like a sausage ball, cheese straw, or piece of fudge or fruit cake! That’s what we grew up having here in the south at my grandmother’s house. I have taken on the other 3 treats in Christmases past, so I’m excited to share my recipe for these amazingly delicious keto/paleo sausage balls, which are also gluten-free!

The secret to the perfect taste of these paleo/keto sausage balls is the ground pork sausage that we get from our local farm, Reverence Farms in Saxapahaw. It is beautifully spiced, and tastes incredible because these pigs live their best life, foraging in the woods surrounding the Haw river, living as pigs should.

There are so many different takes on sausage balls, but I really wanted to keep mine simple to highlight the great pork taste. I love the coconut flour flavor with them, and the type of cheddar I used is also a favorite: Trader Joe’s Unexpected Cheddar. I hope you enjoy making this simple, yummy snack for your family this holiday season.

Paleo/Keto Sausage Balls

  • 1 pound ground pork sausage (I used a pre-spiced mix from my farm. If yours is plain, you may want to add sage, fennel, red chili flakes, salt, and pepper to taste)
  • 6-7 oz of shredded cheddar cheese
  • 2 Tablespoons of plain yogurt
  • 1/2 cup of coconut flour
  • 1 tsp baking powder
  • 1 large egg

Directions

  1. Preheat Oven to 350 degrees
  2. Brown sausage on stove top
  3. Combine browned sausage with other ingredients and mix together thoroughly
  4. Use hands to form mixture into 1-2 inch balls. You should have approximately 24!
  5. Bake for 20-25 minutes until golden brown on top

 

Paleo Holiday Cookies

It’s that time of year again! Last year, Matt and I made almond flour cut-out cookies in the shape of snowflakes and Christmas trees while we watched a Star Wars Marathon in preparation to see the new Star Wars movie on Friday, December 15th. We never did! I ended up going to the Hospital to have Alba that day…And Matt brought the dozens of uneaten, messily-iced cookies to our recovery room to share with the nurses ūüôā

If you’re attending a cookie party or participating in a swap, I have some great recipes already on my website.

And now I have two more options for you! The first is a famous no-bake Fudgy Oat Drop Cookie that you can pull together in less than 10 minutes if you have an hour or so to let them set up in the fridge. Everyone loves this cookie and you can’t miss with it as a last minute option!

The second is a Paleo version of my favorite thumbprint cookie, Ginger Molasses Peppermint Bark cookies, that my roommate Lilli used to make. Instead of putting the white/red striped kisses in them, I use sugar-free/paleo peppermint bark. These cookies are a big hit with my in-laws and after having them on my first trial, they requested them for Christmas Day! They are not paleo or sugar-free, so that tells me that these will be a big hit with any cookie consumer!

Fudgy Oat Drop Cookies

Sugar/flour/dairy/egg free

Makes 12 cookies

  • 2 cups of Organic rolled Oats
  • 1/4 cup of maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup organic 100% cacao
  • 1/2 cup almond butter
  • 1 drop almond extract
  1. Combine all ingredients in a mixing bowl or food processor. Mix or pulse gently ( so as not to break up oats too much)
  2. Form into 2-3 inch cookies and place on a plate lined with parchment
  3. Chill until set

Ginger-Molasses Peppermint Bark Cookies

 

  • 3 cups almond flour
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed coconut sugar
  • 1/2 cup molasses (treacle) or maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • Extra 1/4 cup coconut sugar for rolling cookies
  1. Preheat Oven to 350
  2. Cream butter, sugar, and molasses/maple syrup
  3. Combine dry ingredients
  4. Add in vanilla, Egg and butter/sugar/maple mixture
  5. When mixture is combined, use two spoons to scoop out 1 inch cookies
  6. Roll Cookies in coconut sugar and place 2 inches apart on a parchment lined sheet pan
  7. Bake for 8-10 minutes or until brown, and when you take them out of the oven IMMEDIATELY place a peppermint Kiss or Paleo Peppermint bark on top of each cookie so it slightly melts!

 

 

Fall Apple Cake and Sticky Toffee Pudding

These recipes are both adaptations from non-paleo recipes that I enjoyed, and they have similar flavor profiles, perhaps because they are both drizzled in a decadent caramel sauce, which Matt says elevates them from delicious to out of this world! I get most of my inspiration from comfort foods that I have enjoyed over the years, and my goal is to make them evoke the same memories in a healthier way without refined sugar and flour, transfat oils, and also without cream or milk. I used a bundt cake pan for the apple cake, just because that’s always what my mom used. And a large pie dish for the Sticky Toffee Pudding (pictured).

Both of these cakes make me feel nostalgic. The Apple Cake makes me think of my Mom’s amazing baking skills, and how she loved having us in the kitchen with her, doing measurements, and licking spoons. The Sticky Toffee Pudding reminds me of cold, rainy days in Ireland and London, ducking into warm, dark pubs to sit by a fire with a pint and my favorite dessert! These are exactly the kinds of memories I want to relive during the holiday season!

I don’t want to take all the credit, because these recipes are adaptations from other recipes. For the apple cake, I was able to sub out Flours 1:1, sugars 1:1, and replace the cream with coconut milk and use coconut oil. The Sticky Toffee Pudding is based on an SCD recipe, but tweaked with maple syrup and coconut sugar instead of honey since Alba can’t have honey until she is 2. I say this often, but I also really prefer the flavor of maple syrup to honey because honey is often to sweet for me.

All of my friends and family really love how moist and flavorful these cakes are, and I know you will too. Whether you’re a wannabe Brit in need of a Sticky Toffee Pudding fix, or just looking for an alternative to Pumpkin Pie this season (gasp), I’ve got you covered!

Fall Apple Cake

  • 3 cups of chopped apples ( I used gala)
  • 2 cups Coconut sugar
  • 1 cup coconut oil, melted
  • 3 eggs, beaten
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups almond flour
  • 3 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp each: nutmeg, clove, ginger, cardamom
  1. Preheat Oven to 325 degrees
  2. fold together apples, oil, and sugar
  3. Then add eggs, and dry ingredients, mixing thoroughly
  4. Pour into cake pan and bake for One hour

Caramel Icing

  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 1/4 cup coconut milk
  • 1/2 cup of butter/ghee
  • 1 tsp. Vanilla
  1. Combine all ingredients except vanilla on stove top and bring to a boil
  2. let simmer and thicken for 20 minutes and add vanilla
  3. Pour on top of cooled cake

Sticky Toffee Pudding

  • 1/2 cup + 2 TBSP. Coconut Flour
  • 1/2 tsp baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp cinnamon, ginger, and clove
  • 5 eggs, beaten
  • 1/2 cup coconut oil or butter, melted
  • 1/2 cup maple syrup
  • 3/4 cup date paste****(made by blitzing 2 cups of dates with 1/2 cup of warm water. Let date and water mixture sit for 5-10 minutes before you blend or process )

    1. Preheat Oven to 350 degrees
    2. Blend together all ingredients, and pour into your cake pan.
    3. Bake for 30 minutes, until set, or brown on edges

Toffee Sauce

  • 1/2 cup coconut milk
  • 1/2 cup maple syrup
  • 1/2 cup butter
  • pinch of salt
  1. Bring all ingredients to a boil on stove top
  2. Pour over cooled cake

 

Super Fast and Healthy Butternut Squash Mac and Cheese

Happy Friendsgiving!

If you want to be everybody’s best friend this year, you have to make this dish! I used chickpea spiral and shell (conchiglie) pasta to make this super quick gluten-free, egg-free mac and cheese. This recipe is so much healthier than making a traditional roux, so I suggest you apply it to any mac and cheese, even if you prefer using regular noodles, because you will still benefit from the added nutritious squash and reduced cook time.

Some butternut squash mac and cheese dishes leave out dairy completely, but I still went for a mix of shredded gruyere and swiss to make this dish indulgent for the holidays. The key is the butternut squash, which adds an earthy lightness to this kid-friendly side that elevates it for adults as well. By using Trader Joe’s canned butternut squash, you create a major short cut for making a butter/egg/milk/flour based roux, and you reduce calories and increase nutrition in this dish. I can’t recommend this enough for your Thanksgiving table and loved ones!

Butternut Squash Mac and Cheese

You will need 45 minutes and…

  • 1 pound of pasta of your choice. I use Banza chickpea spirals and shells with one ingredient
  • 1 can of pureed butternut squash (pumpkin will work if you do not have access!)
  • 1 tsp. nutmeg
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1/2 cup veggie stock
  • 2.5 cups of shredded cheese ( I use a mixture of gruyere and swiss)
  • salt and pepper
  1. Cook pasta so that it is quite al-dente
  2. Preheat oven to 350 degrees
  3. Drain pasta
  4. In a bowl, combine butternut squash puree, spices, salt and pepper to taste, stock, and half of the cooked pasta into butternut mixture and then pour into a baking dish
  5. Cover with remaining cheese and then cover dish with foil
  6. Bake for 30 minutes
  7. Remove foil and bake for 5 more minutes until edges are golden brown

 

Try something NEW: 10 Alternative Thanksgiving sides and accompaniments EVERYONE will love

Thanksgiving is 2 weeks away! Does anyone else’s family eat totally differently, with an array of allergies and preferences? One Vegetarian (or vegan), me, the token paleo, someone is always part-time gluten-free or Keto, various people have serious or subtle allergies to nuts (me and my cousins), or new restrictions like broccoli (also ME. I AM the problem). There is a lot to keep track of, and it’s hard to please everyone all the time. I hope that I’m bringing a solution to you in the following whole food, easy-to-make options for Thanksgiving. Whether you’re hosting, contributing to a potluck, or pulling together a “Friendsgiving” celebration, these dishes can help you to both please a crowd and branch out at the same time. It’s easy to dazzle tastebuds with loads of sugar coating or generous amounts of butter and cream, but you can also dazzle in a healthy way this holiday season. All my recipes are inspired by comfort foods and big flavors, so you can give the gift of a healthy side-dish that doesn’t “taste healthy” as my husband puts it!turmeric cocktail

For a spectacular and dazzling appetizer pair, try my Fall Turmeric Cocktail with¬†Bacon-Wrapped Dates¬†or shooters of Lori’s Butternut, Fennel & Leek Soup with a fennel garnish on top! For a different, but classically delicious Italian spin on traditional squash, try¬†Acorn Squash Agrodocle, an uniquely delicious side that I recently posted.

Butternut Sage Quinoa

For a protein-packed vegetarian side (Vegan if you replace the butter with oil), try my very popular dish that everyone at Friendsgiving wanted the recipe for, Butternut Squash and Sage Quinoa with Macadamia nuts

For your sometimes gluten-free, one-time vegetarian, newly keto cousin, who you never know what the hell they might eat, try my spin on my Granny’s classic Tart Cranberry Relish.

Tart Cranberry Relish

Thanksgiving can also be stressful. Whether you’re hosting, spending time with the in-laws, or navigating your own colorful family, this holiday can be tricky. It can also get monotonous with everyone clinging to their favorite tradition. This is going to make me sound like a grinch, but it’s hard for me to endorse even the most sentimental traditions when they’re often made up of non-foods: canned cranberry sauce, marshmallow/sugary toppings, evaporated/condensed milk, instant puddings, the list goes on… Tradition is important, sure. It’s also important to have a balance, which is why I like to introduce new WHOLE food recipes that are totally homemade, but easy and with no artificial ingredients. THESE are the traditions that I want the children in my family to remember and adopt so that they can have sentimental favorites that also benefit their health.

In my mind, the most important Thanksgiving tradition is the Pumpkin Pie, and thus, I think it is my most important recipe for you to try. I encourage you to whip up some full-fat coconut milk, sweetened with a bit of vanilla extract and honey or maple syrup to top it! This recipe is dairy free, vegetarian, gluten free, and paleo.

If Pumpkin pie is not your thing, I encourage you to try my newest recipe for Sticky Toffee Pudding (coming 11/11) or my crowd-pleasing and nut-free Sunflower Sesame Seed Cookies

And finally, you will need some nourishment in the morning as you prepare the day’s Thanksgiving meal and watch the Parade! My Pumpkin Coffee Cake is my best recipe to date! It is melt-in-your-mouth perfection and would be an EXCELLENT way to say “Thank you” to your Thanksgiving host or “Good Morning!” to your house guests!

If this was helpful to you AT ALL, please drop a comment and let me know. It would make my holiday to know that one of the recipes I’ve created has made it to another family’s precious dinner table!

paleo pumpkin coffee cake

BBQ Jackfruit Nachos {Vegan/Paleo}

This recipe is not only healthy for a comfort food like Nachos, it is also super cheap, at under $12 for the ingredients. I got everything from Trader Joe’s. I love their plantain chips, but they also have some great multigrain/ Quinoa tortilla chips. Jackfruit doesn’t really taste like chicken, but it has a similar texture and the flavor is neutral and covered completely by the BBQ sauce, so it is a great “imposter.” I fed these nachos to Matt and his friend, Jake, and they had no idea it wasn’t chicken until I told them. Those BBQ flavors are strong and that is what your palate focuses on, along with yummy fats like cheese and guacamole.

Eating meatless meals is often cheaper, and a good balance to my paleo diet. I love experimenting with vegan foods because, like paleo, it is such an anti-inflammatory diet, if you do it right! I know I suggest going without cheese for the Vegan version, and some people probably think that’s crazy for nachos. HOWEVER, I have been on a strict AIP paleo regiment and had nachos with sweet potato fries or plantain chips that are served just with veggies, pulled chicken, and tons of flavorful guacamole and THEY. ARE. DELICIOUS. If you opt out on the cheese, for either a strict paleo or vegan meal, I strongly suggest you double the guacamole and you will be absolutely satisfied on every front! Fat, protein, and carb!

You can find sugar-free BBQ sauces in stores, but if you prefer to make one at home, I combine:

  • 1 can tomato puree
  • 1 can tomato paste
  • 1/4 cup maple syrup or honey
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 3 Tbsp coconut aminos or Tamari
  • 2 Tbsp Dijon
  • 1 Pinch each of: all spice, salt, pepper, hungarian paprika, chili powder, cayenne, garlic

Jackfruit Nachos

  • Tortilla or plantain chips (paleo) (1.99)
  • 2 cups of shredded cheese (I use cheddar and pepper jack) (3.99)
  • 1 can of jackfruit, marinated in *paleo barbecue sauce (0.99)
  • 1 cup of black beans (0.89)
  • 1/2 of a thinly sliced red onion ( a few cents for all veggies)
  • 1 thinly chopped celery stalk
  • 1 cup halved cherry tomatoes
  • 2-3 avocados, mashed, liberally salted, and topped with juice of one lime for a basic guac! (2.99)
  1. Preheat oven to 350. The only purpose here is to melt cheese and warm through jackfruit
  2. Spread chips out on a parchment lined baking sheet so that they are touching, but do not cover one another up
  3. Sprinkle on half of cheese first (this will help other ingredients stick)
  4. sprinkle black beans,onion and celery on
  5. evenly spread BBQ marinated jackfruit over chips, feel free to dump extra marinade on
  6. Sprinkle the rest of the cheese on
  7. Bake for 10-12 minutes, until cheese is melted and “BBQ” is warmed through
  8. If you used parchment, you can easily pick up nachos and transfer to a platter
  9. THEN top with your cherry tomatoes and avocado, so you don’t lose any to the sheet pan!
  10. I also top with some bonus PICKLED red onions, because I love them!

For Paleo Version

Sub out tortilla chips for Plantain Chips

For Vegan Version

No Cheese or sub with vegan cheese

More Guac Please!

Acorn Squash “Agrodolce”

Agrodolce is Italian for sweet and sour. This dish is just that, with a bit of spice at the end to round out the gorgeous flavor. It’s also super easy and completely paleo, accomplishing all those flavor bombs without sugar or starchy thickeners. This is on my list for Halloween and potlucks this fall. Its something that has familiar ingredients, so it won’t scare people away, but the taste is absolutely new and different. My friends and family get so excited about this simple dish! What do you think of the way I spooked it up with the black rice underneath? Happy Halloween Week!

Acorn Squash Agrodolce

Serves 2-4 Takes 30 minutes and…

  • 1 acorn squash
  • 1/4 cup maple syrup
  • 1/4 cup currants
  • 1/4 cup red wine vinegar
  • 2 pinches of crushed red pepper
  • 1 tsp. sage
  • 1 tsp nutmeg
  • 2 Tbsp. butter or olive oil
  1. Preheat oven to 400 degrees
  2. Microwave your acorn squash for 3-4 minutes to make slicing easier!
  3. Cut Squash in half, remove all seeds and pulp and slice halves into 1/2 inch half moon slices
  4. Place squash slices on a lined baking sheet, drizzle with olive oil, salt, and pepper, and bake for 25-30 minutes until fork tender
  5. While squash bakes, make your Agrodolce: combine maple syrup, red wine vinegar, butter/oil, red pepper, nutmeg, and sage in a saucepan, on med-high and bring to a boil.
  6. Reduce the heat and continue to reduce Agrodolce until syrupy and think
  7. Add currants
  8. Remove acorn squash from the oven, plate it, and then pour agrodolce syrup over it!

Additionally, you could add chopped nuts as a topper. I plated my squash over black rice for a very Halloweeny look! What do you think? Spooky, spicy, sweet?

Turkey-Stuffed Acorn Squash Bowls

I love this recipe! And it’s super easy. Do I say that all the time? Ground turkey is so versatile and because it’s cheap and organic, we eat it a lot. There is also something I love about gamey meats in the fall. See these recipes using Bison and Bison/Elk, for this spaghetti sauce.¬†Speaking of forest-dwelling animals, I have learned that good mushrooms enhance the woodsy flavor of such meats, and I love throwing them into my turkey for extra-earthy flavor and texture, so don’t skip that step!

I hope you enjoy this recipe as much as we do. Like my Acorn Squash Chili Bowl, it is such a crowd pleaser (but much easier) and would wow for a dinner party or Halloween gathering. I am also thinking about using this recipe with our turkey or stuffing leftovers from Thanksgiving. Wouldn’t THAT be amazing? This recipe would serve 4 people with a salad OR it could be big dinner for 2 hungry people with some leftovers!

Lastly, I have to say that I LOVE edible fall decorations. Why spend money on a plastic gourd or inedible pinecones when you can dress up your house with acorn squash and then eat them all up in these delicious recipes before you get your Christmas decorations out!? They are $1.69 each at Trader Joe’s, so find a BIG one if you go because most grocery stores weigh them!

And if you’d like to make the pairing cocktail that is pictured with the bowl above, check out My Fall Turmeric Cocktail

Turkey-Stuffed Acorn Squash Bowls

Serves 4. You will need 45 minutes and…

  • 2 acorn squash
  • 1 pound of ground turkey
  • 1 pack/ 8 oz of Baby Bella (or other flavorful) mushrooms (so not white)
  • 1 sweet onion
  • 1 cup shredded aged or sharp white cheddar
  • 1/4 cup water or stock
  • 1 TBSP sherry vinegar (or any vinegar for acidity)
  • 1/2 tsp. nutmeg
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. turmeric
  • 1/2 tsp. garlic
  • salt, pepper and red chili flakes to taste (have I mentioned we put red chili flakes on everything?) Yay capsicum!
  1. Add a small amount of water to a microwavable bowl and place whole squash inside. Microwave on High for 3-4 minutes and then turn squash over and microwave for 3 more minutes. Let cool.
  2. Preheat oven to 350 Degrees.
  3. In a large pan, use cooking oil (I use coconut) to brown turkey for 7-8 minutes until cooked through. While turkey is cooking, chop your onion and mushrooms into bite size. 
  4. Remove turkey and let drain.
  5. Add more cooking oil and cook onion until translucent.
  6. Add mushrooms, all spices, your water/stock, and sherry vinegar.
  7. Simmer this mixture for 5 minutes.
  8. While mixture is simmering, cut your squash in half, and use a spoon to remove all seeds and pulp. Remove 1-2 spoonfuls of flesh per acorn squash half and add that to your simmering mixture (so 4-8 spoonfuls total, depending on size of your squash)                                                 * If flesh is not removed easily, you can microwave for 3 more minutes.                                         ** Be careful not to remove too much of the flesh. You still want the squash to have a 1/2 inch of flesh to serve as a bowl.
  9. Use a baking dish or brownie pan to line your acorn squash halves up. To make them stay upright, you simply shave off a tiny bit of the round underside so it’s flatter.
  10. Add turkey back into the simmering skillet, stirring it in slowly, and turn the heat down.
  11. Once incorporated well, spoon turkey mixture into your acorn squash bowl, filling above the rim as pictured.
  12. Sprinkle on cheese!
  13. Bake for 20 minutes or until cheese is bubbly!

Can’t get enough of this one! One more!

The REAL Deal Cookies & Breast Cancer Awareness

halloween real deal chocolate chip cookiesI’m so excited that I’ll be attending Danielle Walker’s tour for the Eat What You Love cookbook, the 4th of her Paleo cookbook series. It’s her first time in Raleigh, NC! If you’re going, send me a message or comment below. I would love to meet up at the event or beforehand!

Though I take a simpler approach to my recipes, and I have enjoyed following MANY other paleo and primal influencers over these years, Danielle’s¬†Against All Grain cookbook was my earliest inspiration and my ultimate savior for gut and autoimmune health. I am forever grateful to her for taking this journey and inspiring so many others along the way — she truly has the reigning aesthetic in primal lifestyle! I Love Danielle, her precious family, and I can’t wait to meet her! She is, without a doubt, the real deal.

To celebrate my ticket purchase (but really to keep myself away from the tempting Halloween candy we have), I made Danielle’s¬†Real Deal Chocolate Chip Cookies— the nut/grain/gluten/sugar/dairy free version! I added the sugar-free chocolate Halloween sprinkles…Matt and I both love sprinkles ūüôā

Find the recipe here.  Buy tickets to join me in January here.

With the month coming to a close, and All Souls’ Day approaching next week, I’d like to take a moment to remind everyone that October is Breast Cancer Awareness month, and this disease is still robbing us of women and mothers in their prime. One of my college roommates fought cancer and introduced me to earlier.org which encourages early screenings, and is a great place to get (re)involved with this worthy cause. Personally, breast cancer has stolen two of the women I admired most in my life in the last year. Both of these women were incredibly supportive of my journey to better health through nutrition and natural healing, and I have them to thank for getting me started on this road 4 years ago.

Maria taught me so much about being a Doula. She shared literature, stories, and experiences that, in just 3 meetings for tea/coffee, transformed me forever as a Doula and human being. We had so many common interests, and talked for hours. She was the most spiritually connected person I have ever met. And when she found out I was pregnant, she messaged me about all the things she could pass on to me as I entered motherhood, both physical gifts and spiritual ones. She left behind a son and small daughter 2 weeks after Alba was born.

My Mom’s best friend Janice encouraged me, attended my essential oils seminars, and even held one at her house in support of me. She was brilliant and vibrant, the type of person who lit the room. She gave me the cheese dome in this picture and I keep it out always (and try to keep it filled!) so that I get to remember her every day. Specifically, I want to embody her joie de vivre, and her unwillingness to deny any of the delicious and beautiful things that life has to share with us. We have to be willing to take it in like she was. We only get one chance. Take the trip, buy the art, eat the fucking cookies.

I hope to pass on a piece of each of these women to our daughter.

mary oliver quote

 

 

 

Homemade Paleo Granola Bars

I’m going to be straight up with you. I wish I was a person who could grab a protein bar or granola bar off the shelf. It would make life a whole lot easier. Unfortunately, they make me feel bad because they’re often loaded with fillers or gluten and ALWAYS loaded with sugar. I am allergic to some nuts, so Rx Bars are a “No-Go,” and there is truly a limit to how many Lara Bars I can consume. In fact, I’ve sort of broken up with dates lately because I really can’t take that many! Unlike Maple Syrup, the date flavor gets old for me.

Thus were born my own granola bars. These can be made vegan by leaving out the egg as a binder, but without the egg binding them, they would likely turn out more like granola (so add nut milk or yogurt and grab a spoon!)

I know making your own granola bars sounds a little “extra,” but you literally just have to stir all ingredients together in one bowl and then level them off and bake in a 9X9 pan. If you are unsatisfied with store bought granola bars for any reason, give these a shot!

It’s also the giving season, and these would be a great, impressive, and HEALTHY addition to any homemade gift basket or Fall potluck. These can also be made safe and nut free by using sunflower butter ūüôā

Homemade Paleo Granola Bars

You will need 30 minutes and….

  • 1 cup unsweetened, shredded coconut
  • 1/2 cup pumpkin seeds/ pepitas
  • 1/4 cup currants or raisins
  • 1/4 cup coconut oil
  • 1/4 cup chocolate chips (Enjoy Life dairy free!)
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup or honey
  • 1/4 cup nut butter or sunflower butter
  • 1 TBSP cinnamon or pumpkin pie spice
  • 1 TBSP/ 1 Packet plain gelatin (make sure to sprinkle this evenly so it does not clump!)
  • 1 egg

Direction

  1. Preheat oven to 350
  2. Mix all ingredients together in a large bowl, being careful to sprinkle gelatin evenly
  3. line a 9 x 9 baking dish with parchment paper and pack in mixture evenly and tightly
  4. Bake for 30 minutes
  5. Let cool for 15 inutes before cutting into squares
  6. Go for a hike!

VEGAN Sunflower & Sesame Seed (SSS) Cookies

vegan cookies

I am so excited when I get to share vegan recipes that are nut, grain, and sugar free! This recipe ticks every common allergen box, so I can deliver to the widest range of consumers out there, which is my goal. Speaking of goals, I’m really trying to consume fewer animal products, so creating vegan treats is a priority for me lately.

Because they have virtually NO allergens, these cookies are a great option for kids’ party potlucks or schools that allow homemade treats. Personally, I really wanted to find a cookie we could enjoy at home without worrying about Alba being exposed to nuts or honey, which are not recommended for kids under 2.

This is a chewy cookie, and would be great for ice cream sandwiches or packing lunch or a picnic because they are not crumbly or over-soft.

Now, let’s get to this Vegan recipe so you can cooking! If you are not a vegan, or do not have an egg allergy, please feel free to use 1 large egg white in place of the flax egg!

Sunflower & Sesame Seed (SSS) Vegan Cookies

Ingredients
  • 1/2 cup Tahini
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/3 cup arrowroot starch/powder
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup of chocolate covered sunflower seeds
  • The last one is variable! I have used:
    • 1. A vegan egg replacer from Bob’s red mill that contains potato starch, psyllium husk, and tapioca
    • 2. One LARGE egg WHITE only
    • 3. One Flax egg (1 tbsp ground flaxseed + 2 tbsp water)
Directions
  1. Preheat Oven to 350 degrees
  2. Combine Coconut sugar, maple syrup, and egg white (or replacement) with electric mixer (you need a good mix on these!)
  3. Add all remaining ingredients except chocolate covered sunflower seeds and mix until smooooooth
  4. Stir in chocolate covered sunflower seed with a spoon
  5. Spoon mixture onto parchment covered cookie sheet. THESE COOKIES SPREAD A LOT so you will need 2 cookie sheets. You can make 12 medium sized cookies or about 16 small cookies.
  6. Bake for 11-13 minutes or until golden. I think I have a hot stove, so my bake times are always on the low side!

My hope is that you get to enjoy these delicious vegan, nut free, gluten free, grain free, dairy free, sugar free….Phew! (ha ha ha) cookies with ALL of the people you love! They are delightfully colorful and would make a great addition to your upcoming Halloween or Friendsgiving celebrations!

Thanks for visiting the blog!

 

 

Autumn Favorites!

autumn favorites paleo

We had a rainy fall weekend here in NC, which is one of my favorite types of weather! We went on two long runs with our dogs and I finally got to whip up one of my favorite fall recipes: Bison & Acorn squash Chili. My recipe was featured on Mind Body Green this year, so go on over and check it out on my favorite health blog.2

We were supposed to go apple picking this weekend, but our outing and my paleo apple bread got rained out. Instead, I whipped up some Paleo Pumpkin bread. I went a little crazy with the cinnamon, nutmeg, and ginger, but this definitely tastes like fall, so I recommend to all! This is my own recipe, and if you haven’t noticed, I like to keep it simple with the measurements and ingredients.

paleo pumpkin coffee cake

Ingredients

  • 2 1/2 cups Almond Flour
  • 1 teaspoon Baking Soda
  • Lots of ground pumpkin pie spices: cinnamon, nutmeg, clove, cardamom and ginger ( i do 1-2 teaspoons each)
  • pinch of salt
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 cup organic pureed pumpkin

Directions

  1. Preheat oven to 325 degrees
  2. Mix your first 4 ingredients in a bowl (dry ones)
  3. Mix your wet ingredients  in a separate bowl until smooth
  4. Combine all ingredients into one bowl and mix until all is incorporated evenly
  5. Pour into bread pan and bake for 45-55 minutes.
    Disclaimer: Know thy Oven!! And know thyself: I like REALLY moist bread that falls apart.

Fall Spiced Paleo Caramel Apple Butter

I had so much fun making these sweet favors for my baby shower last weekend! All of our guests were gifted my Paleo Caramel Apple Butter and my Paleo Pumpkin Spice Latte mix in the adorable mini mason jars below! My family also made some incredible appetizers that I could enjoy too, which was so nice! We had a pumpkin and apple quinoa salad, prosciutto wrapped asparagus, and bleu cheese stuffed dates before a beautiful cake from Edible Art. I promised I would post the Caramel Apple Butter Recipe, and it’s taken a full week, but here it is!

This apple butter is not overly sweet like some store bought brands. It contains ZERO sugar or thickeners, so it’s all natural and flavored with pumpkin pie spices. I love this as a new fall staple in our house because it’s basically just a mixture of all my favorite fall flavors, and it’s easy to make! Store this in a mason jar in the fridge for the season and enjoy it on GF toast, biscuits, ice cream, pancakes, or on a cheese plate (I love it with cheddar on a rice cracker). I have also been stirring it into my oatmeal and yogurt lately! Let me know how you like to eat your apple butter in the comments!

Paleo Caramel Apple Butter

Makes several jars full! Keep one (or two) for yourself and give the remaining as gifts!

  • 6-8 cored, chopped fuji apples
  • 1/4 cup apple cider vinegar
  • 1/2 cup water or apple juice
  • 4 Tbsp Lemon juice
  • 1 Tbsp cinnamon
  • 1 tsp. ground clove
  • 1 tsp. nutmeg
  • 1 tsp ginger
  • 1 tsp cardamom

For the Caramel

  • 1 can full fat coconut milk
  • 1/2 cup coconut sugar
  • pinch of sea salt
  • 1 tsp vanilla

Instructions

  1. In a large pot on the stove, combine chopped apples and all remaining ingredients (except for the caramel ingredients!)
  2. Preheat oven to 250 degrees
  3. Stir mixture until apples are covered in liquid and allow the mixture to come to a simmer on the stovetop.
  4. Move your apple mixture to an oven safe baking dish and into the oven for 2-3 hours, until apples are browned and easily mashed. Mine took about 2 and a half hours.
  5. While your apples bake, you can make your caramel! Simply combine your coconut milk and coconut sugar in a pot on the stove. Stir constantly until mixture comes to a boil.
  6. Once your caramel is boiling, turn the stove down to “medium-low” so that your caramel is at a low simmer, and add in your vanilla and pinch of salt.
  7. Continue to stir until well-incorporated, this whole process should take less than 15 minutes.
  8. Remove your apple mixture from the oven and use an emersion blender to puree it (if you do not have an emersion blender, you can move the contents to a blender or food processor to puree)
  9. Stir in your caramel, and voila! Your Paleo Caramel Apple Butter is ready to jar and enjoy!
  • Fun fact: If you’d like to enjoy some stewed apples, simply omit caramel, take your apples out of the oven a little bit earlier (after only 30-45 minutes), ¬†and do not puree them. This is a delicious fall side dish to serve with pork, chicken, or your breakfast oatmeal! Yum! I often do not get to make much apple butter around here because we stop the process early to eat the delicious/nutritious stewed apples!

paleo caramel apple butter

Paleo Pumpkin Pie

I can’t believe I haven’t written up this Paleo Pumpkin Pie recipe yet! Pumpkin pie is one of my favorite desserts, and this one mixes up in 5 minutes, then bakes for about 50. It is super easy, especially if you have a pre-made paleo or gluten-free pie crust readily available!

Most of my recipes are paleo remixes on traditional recipes. Converting pumpkin pie to paleo is a pretty basic swap, so I strongly recommend trying it during this fall season. It’s just overall much healthier for everyone! The first major health swap out is coconut milk for evaporated/condensed milk. And the most impressive swap is that I used LESS THAN 1/4 cup of maple syrup to sweeten my entire pie, which means that there is less than half a tablespoon of maple syrup in each piece of pie and that is the only sweetener. That’s likely less of a glucose spike than you get from morning coffee or a piece of gum! The key to getting that great fall taste is in using quality organic pumpkin puree, which is naturally sweet, and a generous mixture of warm spices: cinnamon, nutmeg, clove, ginger, vanilla, and cardamom. You can make this crustless, and eat it like souffl√© or you can sweeten it up by serving it with a dollop of maple syrup sweetened cream.

Pregnancy has me craving ALL the sweet things, BUT my glucose tolerance test is coming up so I’ve been trying to limit carbs. Of course, ¬†I already know I have a low glucose tolerance! Insulin resistance was a part of my lab work up that led my doctors to check me for PCOS (which I fortunately did not end up having). A big part of the reason paleo recipes work so well for me is because they eliminate the sugar and carb content of the standard american diet. I actually read in my Natural Mamas Guide to Pregnancy and Childbirth that women on a whole foods or paleo regime can often trigger the gestational diabetes tests because our blood sugar, kept stable by whole foods, is so sensitive to the high sugar content in the Glucola beverage. For THAT reason, I’m cutting back on the sweets and carbs, but not removing them totally because that would make me even more sensitive to the drink! Pregnancy is confusing, y’all. Enter my perfectly sweet Paleo Pumpkin Pie!

This pie is better after it cools completely or sets up in the fridge, even though I had a hot slice right out of the oven because I couldn’t resist ūüôā Try it out this year and see if anyone notices that you didn’t use processed milk and sugar!

Paleo Pumpkin Pie

You will need an hour and….

  • 1 15 oz. can or box of organic pumpkin puree. I use this one from Thrive
  • 3 large eggs
  • 1 cup (not can!) of full fat coconut milk
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla
  • 2 tsp cinnamon
  • 1 tsp each of: ground clove, nutmeg, cardamom, and ginger
  • 1 pie crust- I use this recipe from Elana’s pantry, but there are also some great frozen options at health food stores!¬†Before I was SCD/Paleo, I made pie crusts from scratch A LOT with just cold butter, water and flour, which I learned from an actual pastry chef! ¬†It was such a beautiful, meditative process that I miss sometimes! If your body can process organic wheat flour, then I absolutely recommend making your own pie crust! You can follow Martha Stewart’s directions here, but no need to add the teaspoon of sugar she adds!
  1. Preheat oven to 350
  2. Combine eggs and pumpkin puree
  3. Add in remaining ingredients and mix by hand until well incorporated
  4. Pour mixture into pie dish
  5. Bake at 350 for 50 minutes until solid (it will still jiggle some, this is not quite as solid as a regular pumpkin pie)
  6. Let it completely cool before eating and store in fridge for best consistency/ quality

paleo pumpkin pie

Paleo Blueberry Muffins

Paleo Blueberry Muffins are my favorite snack to bring my Doula clients! I’ve been experimenting with recipes lately because my plan is to stock my freezer for late pregnancy and early newborn days. This is a great time of year to freeze blueberry muffins so you can take advantage of summer’s delicious in-season blueberries! I’m getting a list of healthy, hearty, filling, easy-to-reheat recipes together for a week of cooking and baking at Thanksgiving before my baby gets here, so look for more freezer friendly food on the blog then!

Paleo Blueberry Muffins are at the top of my freezer list because blueberries are a “galactagogue,” meaning they promote milk production. I’ll also be sharing a paleo lactation cookie recipe soon!

Please comment below if there was something you really enjoyed having on hand during late pregnancy and early breastfeeding days! Matt and I are also thinking about doing a meal service plan like Blue Apron or Sunbasket so we are not dependent on take out or processed foods, and can really control what is going into our bodies and into my breastmilk.

By the way, these muffins aren’t just for lactating Moms! They are great for kids & husbands too, and my co-workers REALLY enjoyed the batch I made them this week! It’s so fun to surprise people with tasty treats by introducing them to delicious sugar-free, dairy-free, grain-free options (but always give them the nut warning for almond flour!)

And Mondays always need a little more cheer ūüôā

Paleo Blueberry Muffins (makes 12 muffins)

You will need 30 minutes and

  • 1 cup of almond flour
  • 1 cup of blueberries
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1 egg
  • 2 tbsp melted coconut oil
  • 2-3 tbsp honey or maple syrup for sweetness
  • 1/2 cup of coconut or almond milk
  1. Preheat oven to 350 degrees
  2. Line tin with muffin cups
  3. Mix almond flour, salt, and baking soda together
  4. Mix wet ingredients separately
  5. Combine wet and dry ingredients and fold in blueberries
  6. Bake for 20+ minutes until a dry toothpick can be removed
  7. Set to cool on a wire rack!! If you are freezing, i would double or even triple this recipe, which is easy to do and still works!

silicone muffin wrapper

Paleo Pumpkin Coffee Cake

This is my new favorite recipe! This paleo cake is so moist and melt-in-your-mouth perfect! It is impossible to resist cutting a hot piece when you take it out of the oven (you can see the steam rising off my piece in the below photo). This coffee cake can be made in a 9 in. pie dish (like mine) or a 9 X 9 pan. The only caveat is to be patient while it cooks. It is a super moist cake, like I said, so it goes from barely looking “set” to perfect fluffy consistency very quickly. I checked at 45 minutes and it was not done, but was perfect by 53. And always use parchment paper!

You will want to hoard this cake all for yourself, ¬†BUT it would really impress folks at a potluck party or as a gift. In fact, make 2! One for yourself, and one for some else. Spread the pumpkin love ūüôā

In honor of Fall being just 2 weeks away, I’m delighted to bring you this recipe, Enjoy!

Paleo Pumpkin Coffee Cake

You will need 1 hour and…

  • 1 cup of organic canned pumpkin
  • 3 eggs
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each: Nutmeg, clove, ginger, and cardamom ¬†(optional)

For the Optional Crumble on Top

  • 1 cup almond flour
  • 3 tbsp coconut oil
  • 3 tbsp coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp cinnamon

Directions:

  1. Preheat oven to 325 degrees and line your dish in parchment paper
  2. Mix all ingredients for the crumb topping in a bowl and set aside
  3. Combine all wet ingredients of your coffee cake: pumpkin, maple syrup, coconut oil, and eggs, mixing by hand until incorporated.
  4. Add Dry ingredients the wet mixture: almond flour, baking soda, salt, spices and thoroughly mix
  5. Pour Coffee Cake Mixture into your baking dish
  6. Crumble topping slowly & evenly over the top of your cake mixture
  7. Bake in the oven for 45-55 minutes or until a toothpick comes out with minimal batter on it

 

paleo pumpkin coffee cake

Fall Salad with Port-Mulled Cherries and Honey Mustard Vinaigrette

Traditionally, I would eat a Fall Salad on a bed of spinach, but spinach has not been my best friend through pregnancy!

Instead, I built on a bed of spring greens, and used pork loin as my protein. I cook with a lot of fish, veggies and chicken in summer, supplemented by the occasional burger (red meat), so Fall is when I bring in some more gamey proteins like bison, elk, turkey, and some beautiful free range pork. Free-ranging pigs do incredible things for the soil, and their happiness with human interaction could only be compared dogs!

I’m obsessed with the honey mustard/pork combo, so my dressing is a honey mustard vinaigrette, which is honestly just a great salad dressing to have around all the time. {recipe below}.
Caramelized red onions round out the salad in this photo. HOWEVER, I made a very important last minute addition to this salad– which is kind of the highlight of this meal — port-mulled cherries!

I recommend serving this salad with the components warm (not hot) which increases the feeling of heartiness and seasonality in the dish! These nuances help us to keep salads a year-round meal at our house. I’d love to see the different, creative ways YOU build a fall salad! Feel free to tag me on instagram if you make on yourself!

Honey Mustard Vinaigrette

In a mason jar (or used and rinsed store-bought salad dressing jar, which is what I do!!!) COMBINE:

-1/4 cup olive oil

– 1/4 cup dijon

Р 1/4 cup balsamic vinaigrette

– 2 Tbsp. honey or maple syrup

– 2 raw garlic cloves (do not eat, just for mixing)

– pinch salt and pepper

Port-Mulled Cherries

(Perfect as a low glycemic way to sweeten your morning Oatmeal!)

In a large mason jar or air tight container, COMBINE:

-1/4 cup purified water

– 1/4 cup port wine

– 1/4 cup maple syrup

– 1 cinnamon stick

-1 star anise

– several cloves

– 1/2 inch orange peel

– 2 cups of pitted, organic, dark sweet cherries

port-mulled cherries

Edible Paleo Cookie Dough

Edible Cookie Dough is all the rage now! They even have some gluten free version at the famous, DO¬†chain if you haven’t checked it out yet!

I’ve seen paleo versions of this using almond flour, which is awesome, but I can’t eat raw almond flour because of the nut’s oils. I can’t eat raw almonds either because I get a really itchy mouth!

This particular edible cookie dough recipe is my absolute favorite because it incorporates plain GELATIN, which does amazing things for our bodies! You have probably heard about the benefits of gelatin (which is mostly made up of collagen and water) for your hair and nails. Gelatin and collagen are also protein packed (they are animal products, so this recipe is not vegan!) and do really intensive work healing your gut. When it is soup season outside, I get tons of gelatin from my bone broths, which base all my soups and chilis, but for summer time (and pregnancy!) I can’t think of a better way to consume this gelatin super food ūüôā

Edible Paleo Cookie Dough Recipe

You will need a mixer, 5 minutes and….

1 packet of unflavored gelatin
2 cups of cashew butter
1 tsp vanilla
1/4 cup maple syrup or coconut sugar
1/4 cup almond or coconut milk

1 cup of Chocolate chips

Directions:

  1. Combine the first 5 ingredients and blend or mix until totally incorporated and creamy intensity
  2. Stir in chips (or other add ins!) by hand
  3. Refrigerate and eat by the the spoonful for snacks!

This edible cookie dough definitely has a nutty flavor from all the cashew butter, BUT the consistency is SO perfect and ¬†the sweetness and chocolate are so well balanced, that your brain is really fooled into feeling like you’re eating raw cookie dough! Enjoy this protein packed snack!

 

We’re Back! Happy National Ice Cream Day! (Vegan, Dairy free)

I have been absent from my blog for the last 5 months, desperately missing my Paleo community! However, it’s not without good reason, because I’ve been cooking up my biggest success yet:¬†pregnancy announcement with dogs

 

The last 4 months of pregnancy have been brutal at times, and I have really struggled with my diet. I’ve lacked the energy to cook for myself, developed new aversions, allergies, and digestive problems, and I’ve only recently gotten over incapacitating nausea and vomiting. I’m hoping to begin working with an RD (registered dietitian) who can help me maintain a modified paleo diet throughout the rest of my journey with pregnancy and breastfeeding.

I believe that everyone, pregnant or not, should eat what makes them feel their best in mind, body, and soul. That looks different for different people. I’ve found, for me, that disconnecting with my paleo diet during my pregnancy has disconnected me from a huge part of myself and has thus: A) been detrimental to my energy and digestive health and B) not served me emotionally or spiritually.

Becoming a Mom means so many things to me. Right now, it means taking care of myself in a new, more profound way. First, so that I can nourish our little to be strong and healthy. Later, it will mean nourishing myself for optimal breastfeeding, and cultivating the energy I need to participate in my family fully. If you have recently been pregnant, raised an infant, battled food allergies, or autoimmune disease, you know how huge that energy play is for me!

I’ve learned a lot already, and I’ve still got a little over half my pregnancy to go. I’m excited to learn even more from my changing body, my baby, and my dietitian. Another great lesson in all of this: it’s so important to ask for help when you need it! I hope you will follow me on this journey! I promise to post candidly and (as) frequently (as a new Mom can). My goal is still to use this blog as a collecting space for the recipes that will comprise my future Cookbook. As a Doula, I’m excited to add new pregnancy and breastfeeding specific recipes to the repertoire!

Because eating for your best mind, body, and soul sometimes means indulging, I haven’t forgotten National Ice Cream Day! This is a special Paleo/ Vegan Ice Cream Recipe for all those celebrating on a special diet! Yes, I tried regular ice cream in early pregnancy (not with pickles) and it burned all the way down, so coconut cream it is from here on out!

Paleo/ Vegan/ Dairy Free Ice Cream

vegan paleo ice cream

  • 1 14 oz can full fat coconut milk – chilled for 30 minutes in freezer or 3 hours in fridge
  • 1/4 cup maple syrup (or honey if you are not Vegan and prefer a sweeter finish)
  • 1 T vanilla extract
  • 1 t sea salt
  • 1 cup of your fruit of your choice
  • 4 t Tapioca flour if you are not using an ice cream machine.

With an ice cream maker: 

  • Simply combine your first 5 ingredients in a blender and blend well
  • Then process through your ice cream maker

Without an ice cream maker (like me): 

  • Blend all 6 ingredients thoroughly
  • Pour coconut cream mixture into a freezer safe container and cover
  • Let freeze for 2-3 hours, and then blend again (repeat this step 1-2 more times until your ice cream reaches desired consistency)

A great way to dress up your Paleo Ice Cream is to melt some dark chocolate and/or almond butter to drizzle on top!

 

Gravlax: How to Cure your own Salmon

Gravlax

I only wish I had started curing my own salmon earlier! Matt bought a beautiful 3 pound salmon filet for us last week. I divided it in half and baked one part with the traditional lemon, dill, and sea salt, which sustained us with 2 delicious dinners this weekend.

The other half rested in the fridge over the long weekend¬†before it magically became GRAVLAX (or salt cured salmon), which will comprise¬†my lunches for the week. The entire cost of these 4 indulgent salmon dinners and 4 healthy lunches for the week was $16- the affordable cost of the fresh salmon. That’s about the same price of the largest package of smoked salmon at Whole Foods.

If you’re not convinced yet, just look at how quick and easy the curing process is! I’ve included all the tricks and tips I’ve learned along the way below within parentheses. Get ready for melt-in-your-mouth salmon!

Gravlax

To cure¬†your own salmon gravlax you will need…

  • A 1-2 pound salmon flank
  • 1/2 cup of kosher salt
  • 1/4 cup of coconut sugar
  • 1/8 cup of black pepper
  • a serrated knife
  • plastic wrap
  1. Take your raw salmon flank and cut it (longways) into 2 equal pieces. (Make sure the size is relatively consistent in thickness and width because the thinner pieces will get tough and overcooked, like salmon “jerky”)
  2. Mix all of your seasonings together (If you want the smoked taste, then use “smoked” salt. We prefer gravlax without smokey flavor, so we use regular coarse sea salt)
  3. Generously rub spice mixture into the meaty part of your salmon flanks and place one on top of the other (meat to meat; not skin to skin) Think, “orange on orange!”
  4. Wrap your salmon in plastic wrap tightly ( It’s easier to lay it in the middle of a large piece of plastic wrap on a table to begin wrapping like a gift)
  5. Once your salmon is wrapped, place it on a large platter that will not overflow as oils and juices collect under fish. On top of this platter, you will add another platter, plate, or cookie sheet that covers the salmon. (stay with me, friends!)
  6. Once the plastic-wrapped salmon is covered with two plates or cookie sheets (one on bottom, one on top) put it in the fridge and stack something heavy on it to create pressure. This is important because it drains the salmon of its raw juices. (I used cans of beans one time, and large glass pyrex containers of leftovers another time)
  7. Wait patiently for 3 days while your salmon “cooks” in the fridge!
  8. On the 3rd day, remove salmon from plastic wrap and slice thinly for your desired gravlax¬†thickness (I’ve found that a serrated knife works best for this!)
  9. Store your Gravlax in an airtight container in the fridge for up to a week! Serve with thinly sliced red onion, capers, or this delicious

Paleo Dill Mustard Sauce

For an excellent addition to your Gravlax, Mix together:

2 Tablepoons of Dijon Mustard
3 Tablepoons of apple cider vinegar
1 Tablespoon of honey
1 Tablespoon of olive oil
1 Handful of fresh, chopped dill