Easy Peasy Vegetable Dip

1 c. mayonnaise (we used Earth Balance Original)

1/2 tsp. raw garlic, minced

1/2 tsp. dried minced onion

1 tsp. pink salt

pinch of black pepper

Place ingredients in a small bowl, mix thoroughly. Allow to set covered in fridge for 20 minutes so the flavors mix well. 

Serve with broccoli, carrots, celery or your other favorite vegetables. ^_^

Gluten Free - Paleo Strawberry Shortcake

Cake Ingredients:

6 Eggs
1 tsp. Vanilla Extract (not the cheap crap)
1/2 c. Agave Syrup
1/2 c. Coconut Flour
1/2 tsp. Pink Salt
1/4 tsp. Baking Soda
1/2 c. Spectrum Shortening, melted

Direction: Preheat oven to 350 degrees. Into a large bowl add eggs, extract, and agave syrup. Whisk until mixed thoroughly. Add to this coconut flour, pink salt, baking soda and whisk until there are no lumps. Slowly drizzle in shortening as you whisk or beat with a hand mixer. Prepare a cake pan or pie plate. I would highly recommend you line it with parchment paper to make it easier to remove the final product out. Pour batter into prepared pan and bake for 35 minutes or until golden brown. Once baked, leave in pan for a few moments and then using the parchment paper, carefully remove and sit to cool on cooling rack.

Paleo Whipped Cream:

1 c. Coconut Oil, in liquid state not solid
1 c. Coconut Milk (Recipe Here)
1 T. Vanilla Extract (again, don't buy that cheap crap)
6 tsp. Arrowroot Powder
4 T. Agave Syrup

Strain 1 c. of coconut milk out from the recipe above and save the rest for later. Clean the blender really well! Add the strained coconut milk along with all the other ingredients into the blender. The goal is to emulsify all the ingredients together. Quickly pour the mixture into a glass or metal freezer safe container. Place in freezer for 20 - 30 minutes until a "skin" forms. You want all of the ingredients to be cool so feel free to press down that skin and feel the temperature underneath. Once the ingredients have cooled thoroughly, pour into a blender again and it will whip into the consistency of slightly firmer whip cream. This is not something that you can leave out so I would recommend serving immediately. Do not leave it out on the counter and expect it to stay together.

Strawberry Topping:

1 pkg Strawberries, frozen
2-3 T. Turbinado Sugar

Place the strawberries into a microwave safe bowl, defrost. Sprinkle on sugar, give it a toss or two.


Assemble yummy dessert just like in the picture above. ^_^

Gluten Free Chocolate Chip Walnut Cookies

2 1/4 c. Brown Rice Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Guar Gum (can sub. xanthan gum)
1 pkg. Enjoy Life Mini Semi-Sweet Chocolate Chips
1/2 c. Walnuts, chopped
1 c. Coconut Sugar
3/4 c. (12 T) Organic Butter
2 Free-Range, Organic Eggs
2 tsp. Vanilla Extract

Preheat oven to 350 degrees. In a large bowl combine, flour, baking soda, baking powder, guar gum, chocolate chips and walnuts. In a small bowl, cream butter and sugar together. Whisk in eggs and vanilla extract. Incorporate the wet and dry ingredients together.  Line a 9x13 cookie sheet with parchment paper and drop spoonfuls about 2 inches apart. Bake for 8 minutes until lightly brown. Makes approx. 3 dozen cookies.

Kale & Butternut Squash

Braised Kale & Butternut Squash

(* Apologies for the lack of photo. I keep forgetting to grab the camera. )

2 T. Olive Oil

1 large bunch of Kale, washed, end stems removed and rough chopped

2 Garlic Cloves, minced

2 c. Butternut Squash, cubed (I use cubed frozen butternut squash and let it defrost)

1 tsp. Pink Salt

1/2 c. Water

1 tsp. Thyme

1/2 tsp. Ground Black Pepper

In a large skillet, saute minced garlic in olive until golden brown. Add seasonings, kale and squash. Cook until squash is al dente and kale has wilted. 

This dish has a flavor reminiscent of Italian dishes and actually has a very "meaty" flavor to it. Very good stuff!