Paleo Mayo


{ homemade mayo } for those of you who don’t like mayo… You should give this a try! It’s seriously good and super easy to make!


1 egg, room temperature

juice 1/2 lemon

1/2 tsp sea salt

1/2 tsp dried mustard

1 c avocado oil


In a mason jar add all ingredients. Place your immersion blender in your jar all the way to the bottom and mix together and your ingredients will start to thicken. Blend for about 2 minutes.

* I make my mayo in a mason jar so you can just pop on the lid and stick it in the fridge, less mess, less dishes and there you have it!

xo erin


|| parsnip fries w/ lemon cashew cream sauce ||

i’m literally obsessed with these!!!! 

4 jumbo parsnips
2 tbsp of coconut oil
1 tbsp paprika
1.5 tbsp rosemary
1 tbsp thyme
sea salt
1/4 c cashew butter
1 tbsp lemon juice
almond milk

1. pre-heat oven to 375f 
2. peel parsnips and slice into fries
3. toss with coconut oil, paprika, rosemary, thyme & sprinkle with sea salt
4. place on baking sheet lines with parchment paper and bake for 25 mins. toss parsnips and turn up the heat to 400f and bake for 5 minutes. then broil for a couple of minutes till they are crispy- watch very closely so they don’t burn, tossing them often. 
5. while fries are baking mix cashew butter, lemon juice, sea salt and enough almond milk to a consistency you are pleased with
6. finally eat them all cause they are so good! nom nom nom

**this made tons of sauce but I wanted left overs to use as dressing, for stir fries or what ever else i can come up with! 


|| classic hummus ||

it’s hump day so let’s have some homemade hummus hmmm??

2 c of drained garbanzo beans (chickpeas)
 juice of 2 lemons
4 garlic cloves
1 tbsp olive oil
1 tsp sea salt
1/2 c tahini
1/2 c of the liquid from beans

1. add everything to your blender and combine. add more liquid from beans if you want it a bit thinner

*i sprinkled some smoked paprika on top, drizzled more olive oil & garnished with parsley


|| spring veggie & lemon morrocan chicken skewers with minted goat cheese yogurt ||


moroccan chicken

1 1/2 pounds boneless skinless chicken, cut into bite size cubes

2 cloves garlic

1″ piece fresh ginger, peeled & roughly chopped
2  1/2 -1 tsp cayenne pepper
2 tbsp fresh cilantro
2 tbsp fresh parsley
1 tbsp smoked paprika
1/2 tbsp cumin
1/2 tsp cinnamon
1 tsp sea salt
1 tsp black pepper
1/2 c olive oil
1 (6 ounce) jar marinated artichoke quarters
brussel sprouts
2 small to medium lemons, grated & juiced

lemon herb vinaigrette
1/2 c olive oil
1 tbsp fresh parsley, chopped
1 tbsp sea salt
1 tsp honey
1/2 a lime, juiced
minted goat cheese yogurt
1/2 c plain greek yogurt (I use 0%)
2 tbsp fresh mint, chopped
1/2 tsp crushed red pepper flakes
1/2 lemon, juiced
sea salt and pepper, to taste
2 ounces goat cheese, crumbled

1. place the chicken in a gallon size ziplock bag or medium size bowl

2. to the bowl of a food processor add the garlic, ginger,   cayenne pepper, cilantro, parsley, smoked paprika, cumin, sea salt & pepper. process 1-2 minutes or until everything is finely chopped. stream in 1/2 cup olive oil. pour the marinade over the chicken and toss well. place in the fridge for at least 2 hour or overnight. 
3. meanwhile make the vinaigrette. add the lemon zest and juice to a small sauce pot. bring mixture to a simmer and simmer for about 1 minute or until the zest absorbs the juice. WATCH CLOSELY, you do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.

4. to make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of sea salt & pepper. stir in the crumbled goat cheese. place in the fridge until ready to use

5. lightly oil the grates of the grill & preheat the grill. thread the chicken, brussel sprouts & artichokes onto metal skewers (or wood skewers that have been soaked in water).  place the chicken on the grill until the chicken is golden and no longer pink in the center (about 5 minutes each side.) serve the chicken with the the lemon herb vinaigrette and the mint goat cheese yogurt

* adapted from rachel ray magazine april 2014


|| avocado fries with peanut dipping sauce ||

i thought these were kind of weird the first time i tried them- i didn’t know how i felt about warm avocado… but as i kept eating them they get strangely addicting! they are super rich i find so i can’t eat too many of them, so they are perfect for sharing:)

3 tbsp coconut flour
3 tbsp almond flour
1 egg beaten
1 avocado
sea salt
olive oil 

peanut sauce (i didn’t measure the amounts so you will have to do it by taste…i promise next time i will measure everything out!)
natural peanut butter
coconut aminos
red pepper flakes
raw honey
coconut milk
sesame oil
black pepper

1. pre- heat oven to 350f
2. slice avocado into ‘fries’ with the skin on so they don’t get all mushy when you are cutting it 
3. place almond flour & coconut flour on 2 separate plates and the beaten egg in a bowl. line baking sheet with parchment paper
4. remove the skin from the avocado, dip in coconut flour- eggs- then almond flour. spray with olive oil if you would like. place on parchment paper
5. bake for 10 minutes. flip and bake another 10 minutes, or until golden brown
6. while fries are baking- melt honey and mix all peanut sauce ingredients in  bowl
7. let cool for a couple mins and serve

**use almond or cashew butter for paleo friendly version