Mayonnaise

Mayonnaise

Vitamix

INGREDIENTS

3 large pasteurized eggs

1 ¼ tsp. dry mustard

½ - 1 tsp. salt

½ c. grape seed oil

DIRECTIONS

1.     Place eggs, dry mustard, salt, and lemon juice into the Vitamix container in the order listed.

2.     Secure lid.

3.     Select variable 1.

4.     Press start and slowly increase speed to variable 6.

5.     Remove the lid plug.

6.     While the machine is running, slowly pour oil through the lid opening. As the mixture begins to thicken, the oil may be added at a faster rate.

7.     Process should take no longer than 60 seconds.

8.     Stop machine and stir in any oil sitting on top.

9.     Refrigerate in a mason jar for 2 – 4 weeks.

Moroccan Dipping Sauce

Moroccan Dipping Sauce

INGREDIENTS

2 Lemons juiced (1/4 c.)

1 clove garlic minced (1 tsp.)

½ tsp. ground cumin

¼ tsp. paprika (sweet, hot, or smoked)

Pinch of ground cayenne pepper

½ tsp. salt

¼ tsp. ground black pepper

1/3 c. extra-virgin olive oil

½ c. fresh cilantro leaves, minced (2 tbls.)

½ c. fresh parsley leaves, minced (2 tbls.)

DIRECTIONS

1.     In a small bowl, whisk together everything except for the oil, cilantro & parsley.

2.     Shortly before serving, gradually whisk the oil, then stir in the fresh cilantro and parsley.

Moroccan Chicken

Moroccan Chicken

The Best Chicken You Will Ever Eat

INGREDIENTS

BRINING

2 garlic cloves – smashed

8 cups water

3 tbls. Salt

½ tbls. Coconut aminos (or soy sauce)

1 bay leaf

1 tsp. whole coriander seeds

1 tsp. whole cumin seeds

1 tsp. whole black peppercorns

2-3 lbs. boneless, skinless chicken breasts

SPICE BLEND

1 tbls ground cumin

1 tbls. Curry powder

1 tbls. Chili powder

½ tbls. Ground allspice

½ tsp. ground cinnamon

¼ tsp. ground black pepper

2 tbls. Coconut oil

1 Recipe of Moroccan Dipping Sauce

DIRECTIONS

1.     Mix all the brining ingredients together in a large bowl.

2.     Place chicken inside of brine for 2 hours (or overnight)

3.     Rinse the chicken

4.     *** You can stop here, and grill another day, or continue on. (the chicken will last for 2-3 days) ***

5.     Heat grill on high.

6.     Place all the spice blend ingredients together (except for the coconut oil)

7.     Mix spice blend ingredients together.

8.     Microwave coconut oil for 15 seconds.

9.     Pour the melted oil into the spice blend and combine with a fork.

10. Coat the chicken with the spice/coconut mixture.

11. Place the chicken smooth side down on grill for 4 minutes

12. Flip the chicken, cook for 3-4 more minutes – until cooked through.

From: Well Fed Paleo Recipes for People Who Love to Eat by: Melissa Joulwan

Couscous Salad

Couscous Salad

Delicious with Chicken Shawarma

INGREDIENTS

1 can chickpeas

½  c. Israeli couscous

1 tbls. Parsley

1 tbls. Lemon juice  

Salt/pepper to taste  

1/3 c. chopped cherry tomatoes

¼ c. diced cucumber

¼ c. diced white onion

½ tbls. olive oil

sprinkle feta cheese on top

Avocado & Raspberry Salad

Avocado & Raspberry Salad

INGREDIENTS

Quantity	Ingredient
2 tbsp	Balsamic Vinaigrette
4 oz	Mixed Greens
4 oz	Raspberries
1 ea	Avocado, pitted, peeled and sliced
4 oz	Goat Cheese sliced
2 tbsp	Pine Nuts
ea	Fresh Dill for garnish

DIRECTIONS

1. Combine the vinaigrette, mixed greens and raspberries in a large mixing bowl. Toss gently to combine.
2. Divide greens and raspberry mixture between two serving plates.
3. Add avocado slices to each, top with goat’s cheese and pine nuts, and garnish with dill.