Paleo Mayo!
Paleo mayo… haha all mayo should be paleo but sadly, if you read what comes in a jar from the store.. you’ll have a WTF moment when you come across “sugar” or “soy” or “corn syrup”. Mayo doesn’t need to be sweet.. at all. But I will be honest if you’re new to eating “real” mayo it might take a few tries to learn to like it w/o the sugar. Just like any other food that transitions with you {Milk Vs. Dark Chocolate is a great example for some people}. And just for the record.. those “Mayo made with Real Olive Oil” Commercial scare the you know what out me… it literally makes me cringe to think what could actually go into it… *shudders* Ok back to my story!
My mayo has gone through a very very long process of becoming what I want. I’ll be honest, this is like my second or third recipe I’ve used. You can see my original Recipe and method here. If you don’t like this version check out that one, it might work better for you! I then found Modern Paleo Warefare’s youtube video on their mayo {And yes of course I went all ADD and just now re-watched the youtube video hahaha}… and viola.. this version of my mayo was born!
I do my mayo by hand…. some might call me crazy, but I get a better result every single time. My mayo rarely breaks and I have more control over it. {I also live in an apt, so I can now make mayo at any hour of the day haha}. All you really need is a bowl {I prefer a glass bowl for some reason, don’t ask.. it works better for me}, a whisk {This is my favorite one: OXO Good Grips 11-Inch Balloon Whisk
A lot of people say to use a room temperature egg… Erm, I’m way to lazy for that.. so as a result my eggs are never room temp when I make my mayo, it’s your call make it how ever you want. I just know I never either remember to take it out…or I need my mayo a bit too quickly to wait for it to be “room temp”.
Ok Let’s get to it!
You will need:
• Bowl, Whisk, etc
• Extra Light Olive Oil
• 1 egg {I like using a Large one}
• Apple Cider Vinegar {you could use lemon juice}
• Salt + Pepper
How To:
Ready? I swear this is easy and not scary!
• In a small bowl {not the one that you’re making your mayo in}, crack your egg, gently scoop out your yolk with your hand. By doing it this way you are making sure you only get your egg yolk, if you get some egg white in it, you’re mayo will come out a little bit more runny… You can also do the Liz-Lazy method and crack the egg over the sink and dump it in your hand and gently move it from hand to hand to get all the white off… Really it’s whatever you like the best, I’m just lazy and hate dishes so I refuse to make extra for myself hahaha
• Egg yolk goes into your mayo bowl. Get your whisk in hand and give your yolk {as is} and good whisk to break it up. Then SLOWLY.. So Slowly it hurts… whisk in a bit of Olive Oil, you’ll notice the emulsion take almost instantly… {After you’ve made yourself a few mayos you’ll be able to tell almost instantly if it’s going to be broken or not}. After I’ve added in some olive oil while constantly Whisking, I’ll stop pouring the Olive oil and give my mayo a really good whisk to make sure its all incorporated. Then go back to slowly pouring olive oil and whisking. I might take two more breaks like that just to make sure the olive oil is really well mixed in.
I can’t give you an exact measurement for how much olive oil to use, every egg yolk, kitchen, person, pouting speed, situation is different. But you’ll go through around 1/2 to 1 cup of olive oil…
• You’ll know it’s all done when the majority of your mayo is basically in a ball on your whisk. You’ll have just a bit left in your bowl {You can literally pick your whisk up and hold it upright, and your mayo won’t move}. It looks like mayo doesn’t it… yeahh it does! Isn’t it pretty? Now Add in some salt, pepper, and a splash of your apple cider vinegar. I prefer a wicked tangy mayo, so I add in a far amount {which means my mayos are a bit looser than you might like} but add a smidge of it in, mix, taste test and repeat as needed. Also 99% of my mayos have a dried herb in them — Basil, Thyme, Rosemary, Depending on what I’m serving it with… It’s an easy flavor boost!
• Now.. This is as important {to me} as actually making your mayo– Storing it… I keep mine in the bowl I make it in and cover with plastic wrap, but I push the plastic wrap down so it’s covering the mayo and not just the bowl. If you don’t your mayo can form a “skin” or discolor slightly. I find it keeps it fresher longer! Your mayo should last a week or so after the egg’s expiration date… but Really lets be honest, You’ll be lucky if it lasts to the next day!
Enjoy!
Questions? Need help? Comment on here or email me! {Liz@Paleoonabudget.com}
{I’ll be making a separate post uber soon about broken mayos, double vs. single batches, etc… stay tuned!}
Sweet Potato Rounds
I lovveee Sweet Potatoes… they’re a newer thing for me.. I didn’t really start to eat them till I moved up here {so maybe 5 years ish?}. Anyhoo, I love them roasted, Love them baked, mashed, the usual… But I was getting a little sick of those ways to eat them. So I came up with this way! It might seem like a little bit more work, but I think it takes the same time to cut them into “roasted fries” as it does to get them into the oven.
The best part is, because it’s a two step process, you can do part one and stick it in the fridge, and bake them off later that day or even a day or two later. So it’s a great prep-ahead side dish! Make a quick stir fry while they bake and Boom… insta-easy-dinner.
Make sure your knife is sharp when cutting these bad boys up as well! If you don’t know how to sharpen your knife or can’t try bringing it to a gourmet food store, a lot of them will sharpen your knifes for free, or at least point you in the right direction!
Ingredients:
• 2 sweet potatoes {Roughly the same thickness if you can}
• Butter {or Coconut Oil}
• Salt, Pepper, Dried Rosemary
How To:
• Pre-Heat your oven to 375 degrees{F}
• Get a big ‘ol skillet heating with a fair amount of butter, and cut your sweet potatoes into 1/4″ {ish} rounds. {Go thicker or thinner depending on your mood}.
• Drop your rounds into the skillet to get them to start browning. Flip over and brown over on the other side, and place them on a baking sheet. I have to split it up into two or three batches normally, and just keep placing them on you baking sheet.
• Generously sprinkle Rosemary, Salt + Pepper on One Side, Bake for 15 minutes.
• Take them out of the oven, flip, sprinkle this side with the Rosemary, Salt + Pepper, put bake in oven and bake for 10-15 more minutes.
Enjoy! They have a creamy inside with a slightly crunchy outside, so it’s like a roasted sweet potato spear, baked sweet potato, and a mashed potato all in one! I normally smother it in more butter or whip up a quick mayo dip. They taste great the next day too with some eggs!
Oh and if you’re not a rosemary fan, feel free to use basil, thyme, whatever dried herb is your favorite 
{And when they bake they make your house smell amazing!}
Paleo Cracker-Wafer{y}-Thing
Pre-Paleo I was obsessed with cheese and crackers or crackers and butter. I was the girl who would eat bread / crackers just to have butter…. So alas, I’ve come up with my own cracker-like-thing. It’s a little chewy in the center but the edges are crispy. Slathered with Kerry Gold, Oh man.. I was a happy camper. These would also be good with some salsa or guacamole and use it as the “chip” if you will. I was also thinking it’d be yummy to turn into sandwiches or a light snack {little bit of mayo, little bit of chicken or turkey, seasoning… boom insta-sandwich}. Or if you have a veggie plate out with dip, you could make these just to have on the side to add variety. You’re going to have to play around with how thick or thin you like them, so try it a few ways before you settle on your favorite!
I made these savory, and feel free to use any herbs you like. But if you want them “sweeter” Use cinnamon, and add like a tsp or so of honey! Should turn out great Ok Ok … here’s the recipe!
Ingredients:
• 1 cup Almond Flour
• 2 eggs
• 2 tbsp Melted Butter {I measured my butter post-melting}
• 2 tbsp Water
• 1 tbsp chopped fresh Rosemary
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• Dash of Pepper
How To:
• Preheat your oven to 375 degrees {F}
• Combine all of your ingredients in a bowl and mix well.
• You can either line a cookie sheet with parchment paper and oil it down a little or you can just use a non-stick cookie sheet, I found they got crispier just on the cookie sheet {by a little}, but a few of them broke in half. So it’s totally up to you which method you use { I preferred parchment paper oiled down}.
• Once you’ve got your cookie sheet ready to go, use a 1/2 tbsp measure and scoop mixture onto the cookie sheet, I used my finger to gentley push the mixture out a little so it became thinner, So I’d scoop, make thinner, scoop some more. That way I didn’t over crowd them. {This recipe made around 22 crackers for me!}
• Bake for 6-8 minutes. They’re done when they have a crispy outer-edge and the inside is still slightly soft.
They’re done! Enjoy!!
Best part about these? They cost me next to nothing to make. I Make my own almond flour {grind in a blender, strain through a sieve to get out the lumps / bigger pieces}. And everything else I always have in the house. I’m guessing all told these cost me around $3.00 to make, which is ~$0.14 per… which means, for a party, a movie night, a “I want to treat myself and have a wicked yummy snack”, you’re not breaking the bank…by any stretch. Which equals an epic win!
Our First Giveaway!
Well Yes, Yes it’s that time.. It’s our first giveaway!
I’ve got 5 {yes 5} KerryGold coupons up for grabs!
And they could all be yours!
They’re $0.55 off of any { Yes, any… no size restriction! } KerryGold butter or cheese.
{ Stack that with a sale and you’re going to get one epic deal! }
How to enter you ask? Easy Easy… You’ve got a few different ways to enter:
• Like Paleo On A Budget on Facebook
• Follow Paleo On A Budget on Twitter
• Share this blog post on your facebook page or twitter page or blog !
Each one you do gets you a separate entry to win {So you can enter up to 3 times}!
Just leave a comment on this post and let me know which you’ve done!
Questions? Shoot me an email! I promise to get back to you ASAP
Winner will be announced one week from today { January 7th },
I’ll announce it on facebook and they have 24 hours to email me they’re name, address, so on and so forth, if no word from them I’ll pick another
P.S. If you already liked and follow us on Twitter / Facebook, it still counts! So just let me know you’re already a fan on either or both!
Woohooo {again}
It’s the best blog title ever! But this is super quick.. I was interviewed by Easy Paleo… Go read it now!
And also make sure to like them on Facebook, why? Because A.) She’s awesome and B.) She’s doing a bunch of giveaways and liking Easy Paleo is your ticket in!
Interview is here
Kitchen Sink Soup
Read Me: Easy Paleo is doing a give away for when they hit 1,000 fans on facebook! So go like them asap!
Before I post the recipe.. Wanted to tell you guys two things.
A.) I’m going to start posting my grocery list w/the total price, etc and my meal plan for the week… I think it might help some people out, and heyy who doesn’t like looking at other people’s grocery list! lmao
My question is: Do you want me to include Mr.Not-So-Paleo’s additional items.. or keep it strictly paleo?
B.)<Public Service Announcement> Well… this should seem basic.. but given my current condition it should be repeated READ THE FREAKING INGREDIENT LABELS! I thought I didn’t have to…. erm yeah.. whatever I ate had gluten somewhere in it.. and my tummy is just now starting to come back to normal… I had balloons in my stomach all day yesterday {Best way to describe it..}, and I’m down to a few every so often today… The bonus is it was a great reminder why I love being paleo, why paleo actually works and why I NEED to read the freaking labels… So for the love of coffee.. don’t forget to! </Public Service Announcement>
Onto my soup! This was yummy.. I had chicken and pork defrosted…{because I wasn’t up for cooking yesterday}, and Mr. Not so Paleo mentioned soup for dinner.. and I was all brilliant about it! I literally only used what I had on hand, so think of this as a great end of the week need to clean out my fridge and freezer soup.. if you had butternut squash, zucchini, summer squash, kale, cabbage, collard greens, etc.. it would all work in this! So please don’t go out and buy anything special for this… unless you’re making it at the start of the week and you want to!
Ingredients:
• 1.3lbs chicken {cut into bite size pieces}
• 4 sausages
• Meatballs {see below for ingredients}
• 1 Medium Onion, Chopped
• 3 Carrots, diced
•1/2 bag frozen green beans {mine are pre-chopped}
• Chicken stock
• 1 tbsp of: Dried Basil, Cumin
• 1/2 tbsp of: Dried Oregano, Red Pepper Flakes
• 1.5 tbsp Apple Cider Vinegar
• Whatever you want amount of: Garlic powder, salt, pepper,
• Kerry Gold Butter or Coconut Oil
Meat Ball Ingredients:
• Almond Flour
• 1 Egg
• 1/2 lb lean ground pork
• Dried Herbs
• Salt + Pepper
• 1/4 medium onion finely diced
How To:
• Get some Kerry Gold Melting in your soup pot, toss in your onions and carrots.. let those go to town and become bffls {at this point in time you might have a primal puppy at your feet, I’d toss ‘em some carrot!}.
• Dice up your chicken and add it in to start browning. And now it’s time to get started on your meatballs!
• Meatballs: In a bowl, mix up all your ingredients. You want to add a little almond flour at a time.. I’d start with 1/2 a tbsp – 1 tbsp. If it seems too wet still, then I’d add a sprinkling more, work it all together and see how it goes. Once it’s all mixed up, start forming smaller meatballs {bite sized-ish} and just plop them in your soup pot. Yes I plop ‘em right ontop of my chicken and veggies…
• Add in your sausages {chopped up}, green beans, herbs, cumin, garlic powder, red pepper flakes, apple cider vinegar, salt + pepper. Give it a very gentle stir.. its ok if some of the meatballs fall apart, I kind of like that!
• Chicken stock: Add in as much as you want, we like more filling than stock.. so I add maybe 4-6 cups, but if you like a really thin soup.. add more stock! I used stock from bone broth I had made.. but you can use your chicken stock cubes or chicken stock from the store, just make sure it’s gluten free!
• Cover and let it simmer for at least 1 1/2 hours..
When ready to serve, I like squeeze a bit of fresh lemon juice on top of each serving.. it makes me happy.. but totally optional.
It’s an easy soup, and I’m pretty sure would work in a crock pot if that’s easier for you..
Eat, enjoy!
Chocolate…
Ha! How the heck has it taken me forever to dedicate a blog post to my favorite food… and yes chocolate is it’s own food group / food / amazingness.. there’s everything else and chocolate.. When I turned paleo I actually gave it up because I didn’t want to fall off the wagon { I’m a cookies, cake, frosting lover.. never liked the “candies” you know what I mean?} And I knew if I had chocolate I’d want cake and cookies and blah blah… but I’m over my cake obsession {mostly.. I have to glare a little at birthday cakes when they’re put on the table in front of me to remind me they’re {yummy} evil }
But I love chocolate still.. I think I mentioned the Dagoba brand forever ago.. they’re still my favorite brand.. Just make sure when you buy your chocolate you read the ingredients.. and I always stick to 85% or higher {you could do 80% if you wanted}. Some chocolate brands have soy and other funky ingredients. You want to find the most natural brand possible {that you can afford.. don’t freaking break the bank for a tiny piece of chocolate}
Now I’ve had to sample a bunch of brands to settle on the few that are my favorite.. you should probably do the same {tough work I know!}.. but once you find your top favorite, I’d start hinting at people.. We’re doing secret stocking santa this year in my family and I made it very very clear I wanted lots of chocolate and red wine.. I even told people the brand and where they could find it… So yes holiday season is approaching.. you might be getting gifts.. you might want to hint that you love chocolate and that they should get you xxx brand..
Yea I’m amazing I know! Now.. what’s even more amazing is what I made the other day when I was bored… I’ve been watching a lot of Jacque Pepin on youtube {whole post on that later}… and he did this with hazelnuts… kind of.. ok so here’s this easy EASY and cheap recipe.. and it can make a lot…
Ingredients:
- Chocolate
- Almonds {you could do cashews or another of your favorite nut}
- Cinnamon
- tsp of butter
Optional:
- Vanilla
- Dried cranberries or Raisins {unsweetened please!}
- Unsweetened coconut flakes {or shredded coconut}
How To:
- Use a double boiler { pot with simmering water, add a bowl on top.. don’t let the bowl touch the water though} and add in your chocolate.. melt it…
*** When it comes to chocolate, do not let water touch the melted chocolate it can seize on you, and it’s not pretty.. trust me.. and don’t let the water boil… low and slow once again burnt chocolate is icky..
- Add the tiniest pinch of cinnamon into your chocolate and your butter and stir.. if you wanted to add some vanilla.. or another flavored extract I’d do it now.
-Dump your almonds in and a cranberries / raisins now if you wanted them in, and stir it so everything is coated in chocolate.
- Use two spoons and scoop little clusters onto a parchment lined something {I used a plate.. but if you’re making a lot use a cookie sheet}. If you’re adding coconut to the top, add that on top now while it’s still wet.
- In the fridge they go.. for a few hours at least..
It’s so easy.. and yummy… I mean hi.. chocolate + coconut + almonds… They are addictive but filling at the same time so go easy on them or you’re going to feel like you used to Halloween night.. and no one wants a chocolate- induced can’t move my tummy hurts session anymore.
So try this out, experiment with it.. This is a great alternative to leave out for “santa” {or whoever else you might leave something out for} if you and your kids do that.. that way you don’t have to do the traditional.. and your kids won’t think your weird but suggesting something fruit / veggies related.
Brilliant!
Haha that makes me think of those Guinness commercials. Come on you know the ones I’m talking about! Ok so back to this epically brilliant post!
I’ve been thinking about how to make life easier for everyone, and more so dinner.. and I’ve thought of it! It’s a great idea.. I’m guessing half of you have thought of it.. but in case you haven’t yet here it is:
Pre-making and freezing a ton of ground meat ready to go. Vague I know but here’s what I mean.. Think about what goes into meatballs, stuffed cabbages, meatloaf, egg-bakes, stuffed peppers, stuffed tomatoes, anything that needs a “filling”. Now think about how its all pretty much the same thing, ground meat, bit of seasoning, an egg, some onion, carrots, maybe celery { I’m not a celery fan}. Now think about how many times carrots, meat or onions have potentially gone bad because you just had no idea what to do with it. I know with me carrots and onions go bad all the time.
So here’s my idea.. lets start making the ground meat filling and freezing it into portion. When the grocery store has as ton of ground meat cheap, use what you have to pre-make your filling. Then it’s ready to go when you are. If you’re going ot make stuff cabbages all you need to do is add some diced tomatoe, or if you’re going to make a meatloaf add in a few sprinkles of almond meal.. boom its done.
Dinner will be so so so much easier for you now. Before you leave for work in the morning, leave it on the counter. Come home, and half the works done. I know it doesn’t seem like putting it together takes a ton of work.. but it’s more the point that you aren’t going to have to actually do that or have the ingredients on hand. On nights you have no idea what to do, you could just use it for a stirfry or for burgers.. It’s really endless. The best part is nothing will go bad, everything will be easy{er} and its one less bowl to clean when making the filling.. you know how much I hate dishes!
At least give it a go.. if it doesn’t speed things up or make life easier don’t do it.. but if it does.. once a month, make a plan to just make a big bowl of filling, and even label it! This is for burgers, this is for meatloaf, etc. That way you’re not using a bag with too much filling for meatball soup you know?
Anyhoo hopefully you found said idea kind of helpful… and you can take it and run with it. And don’t constrict yourself to ground beef! Mix it up, or mix your meets.. beef and pork go well together. As do lamb, pork, and beef.. It’s really endless what you can do
Deck the halls?
Erm.. not yet I swear, I posted this on facebook but wanted to give it a home here too!
If you have any holiday questions, need help converting a recipe paleo, blending paleo and non-paleo people into one dinner, or whatever else you can think of let me know! Leave a comment here, on facebook, or email me { liz@paleoonabudget.com } I’m going to do a series of blog entries at the start of November and answer all the questions!
I’m also going to come up with a great rough break down of how we do things around here and what we make {Because we blend non-paleo and paleo for thanksgiving } and how I try to save money doing it all!
And please please please don’t be shy! Send the questions in!
Eggs! Again… except Baked… In an Oven!
So this all started because I was lucky enough to score my grandmother’s set of baking dishes.. not the baking for cakes and stuff.. but casseroles and all that yumminess! Awesome white pyrex… already broken in and in these awesome crazy sizes!
Anyways, I had maybe one smallish “Bowl” Of chili left from my super awesome crock-pot chili {I don’t even think it’d be a full bowl.. like half a bowl depending on your version of a portion}.. I didn’t want to eat it as is.. because after chili for 2 dinners and a snack.. it got a little old.. So.. I made it into an egg bake!
And let me tell you.. it rocked.. ok I won’t torture you anymore… here’s the recipe!
Ingredients:
• Chili {1/2 a bowl or more… However much you really want in it}
• 8 eggs
• 2 Sausages {I used the frozen, uncooked kind}
• Salt + Pepper
• Spices
• Crushed Red Pepper Flakes {If you want.. totally optional}
• Coconut oil or olive oil
How to:
{This is so easy it hurts}
• Pre-Heat your oven to 350 F
• Crack your eggs into a bowl, I add a splash of water into them {around 2 tbsp worth for that many eggs.. if you do dairy add milk or heavy cream!} and beat them a bit
• Dump your chili in.
• Slice up the sausages and add those in
• Add salt, pepper, whatever herbs you want {if any}. Beat it all together so it’s mixed
• But wait! Before you dump it into your baking dish of choice**, rub it down liberally with an oil of choice {coconut or olive oil, you could even use butter!}.
• Now dump it all into the pan… Bake for 35-45 minutes, until the middle is set {It’ll depend on your pan size and depth.. I start it at 25 minutes and watch it after that}
And Enjoy!
** I’ve used Round cake pans to do this, you could a big casserole dish, you could use a a fun shape cake mold.. even a muffin tin, which would rock because the kids could take it to school, or it’d be really easy to freeze that way in individual portions and you’d always have something yummy and quick on hand !
Here’s the awesome thing about this, if you have lets say left over filling from stuffed peppers or stuffed cabbage or something like that even if it’s raw you can still dump it in with the eggs, the meat will cook with the eggs and be done when they’re done! I wouldn’t recommend doing it with raw chicken though.. just because of timing an such… but cooked chicken would rock! Really replace that chili with whatever makes you dance around the kitchen excited to eat it… The beauty of using a filling or a chili is that it has spices, onions, meats already in it.. so you’re not chopping up veggies and making more work {And dishes.. ick… I hate dishes}.
However, sometimes I grab a bag of frozen veggies {combo bag} and will toss that in with eggs and lots and lots of sausage and bake it like that. If you eat dairy, add cheese in it! And then the last five or so minutes top it with more and let it get melty.. ohh that sounds good.
Don’t like breakfast or don’t have time? Use this for dinner! Serve it with a side salad and maybe an avocado or something and boom… insta-easy I can’t believe I barely did anything to make it dinner!
So think of this as a method and as your jumping off point to use your leftovers in a creative seriously easy way… Just make sure you oil down the pan! Or you’ll be in my icky situation.. It STILL won’t clean all the way.. *sigh* It’s almost there! hahahaha
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