Frappuccino

I have seen several recipes for iced coffee or mocha frappuccinos lately.  I typically like my coffee hot and black, or with a dash of cinnamon and a Tbsp of coconut oil.  But, with the hot weather, I keep thinking one of those sweet and creamy Fivebuck's coffee drinks over ice sounds delish!  Many of the recipes are complicated or call for ingredients that I don't use.  I really don't like to have things around that I only use for 1 recipe, so this is what I've come up with.  It made enough for a friend and I as we were heading out to do some party shopping for some special kiddos in our lives.  We both enjoyed sipping on these and chatting. 

1.5 cups cold coffee
3/4 cup full fat coconut milk (I used my homemade)
1 Tbsp coconut nectar (I think honey would work, but I like the carmely flavor of this product)
10 drops English toffee stevia

Blend all together and serve over ice.
 

Homemade Mayo

This is the recipe and procedure I have done the best with when making homemade mayo.

3 large eggs 
1 1/4 tsp dry mustard
1/2 tsp salt
1/4 cup raw apple cider vinegar
1 1/2 cup light olive oil or avocado oil


Place all ingredients in the Vitamix except oil.  Turn on high and slowly pour oil through the lid.  Pour faster when mixture begins to thicken.  Process should take no longer than 60 seconds. Refrigerate and use within 2-4 weeks.

 


If you like a bit more spunk, swap some of the oil for chili pepper infused oil and try chili mayo!

Quick & Easy Salmon Salad

Here is a quick go-to lunch, especially in the summer.  I can mix this up in less than 5 minutes.  I ate mine on baby spinach with peppers, tomatoes and diced avocado.  Black pepper ground on top.

Salmon Salad:
1 can salmon (choose wild caught)
1/4 cup mayo
1/2 tsp dill weed
1/4 tsp minced onion (I used dried)
1/4 tsp salt
1 stalk celery, diced

Combine all together and serve.  Serves 1-2 people.  It's even better when refrigerated for awhile, but I often forget to think ahead. 
 

One of my kiddos ate it on an organic crispbread.
 

Pumpkin Waffles (a recipe review from The Paleo Kitchen)

This recipe uses a mixture of banana, pumpkin, almond butter, coconut flour and eggs.  It had good texture and flavor.  My kiddos had mixed reviews on this one.  1/2 ate them and said they were "OK."  1/4 did not eat it.  1/4 said they were "amazing!"  I would give them about a B.  It was a great way to use up the 2 ripe bananas on my counter.  I ate mine with coconut butter and maple syrup.  Email me at renaeats@gmail.com if you are interested in the recipe.

Marvelous Meatballs

I made these meatballs tonight.  The only thing I did different was I swapped out the pork for ground turkey and inadvertently omitted the almond flour.  I felt that they lacked flavor, but were fairly good overall.  The author of the recipe does not have specific amounts, so go ahead and add plenty of spice, I was wishing I would have had more in mine.  I served mine over spaghetti squash and with a yummy spinach salad & fruit.

Here is the dressing I like to make for spinach:

 2 Tbsp red wine vinegar
25 drops stevia
2 cloves garlic
1 1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 tsp dried parsley
6 frozen strawberries, about 1/3 cup
1 cup oil (I used olive)

Combine all ingredients in a blender, except oil, and blend until smooth.  Slowly add oil until emulsified.   Store any leftover in the fridge.

  

Mint Chocolate Chip Chia Pudding

This recipe intrigued me.  Since I have some fresh mint right now and about 1/2 bag of EnjoyLife mini chocolate chips, I gave it a whirl!  I made the optional chocolate sauce with 1 Tbsp cocoa powder, 1.5 Tbsp coconut milk, 1 tsp honey and 10 drops vanilla creme stevia.  This filled  3 of my little 1/2 cup jars.  It is light, fresh a subtly minty.  We weren't sure we liked the texture of the chocolate chips. If mint chocolate chip is your thing, check out this recipe! 

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