paleo flatbread

This recipe for Paleo flatbread is super easy to make and tastes delicious!!!

When making flatbread, it is important to keep an eye on it in the pan, and remember that it does take time. This isn’t instant, and turning up the burner heat is not going to help move things along. Be patient, let it cook, and when it puffs up, flip it!

paleo-flatbread-poofedAh! My flatbread never got puffy! Now what?

No worries!!! This happens all the time. In a perfect world, each piece of flatbread would puff up when it’s time to flip it over, and every piece would always be absolute perfection. However, cooking is rarely perfect. Simply wait until the flatbread looks like it’s cooked through the center (not mushy anymore), then flip. You can always flip back if you need to 🙂 I have also had flatbread not puff up until it’s almost done. Sometimes there are also tiny holes in the bread, maybe from the batter not quite filling up that part of the pan, or from the batter sticking and tearing somehow. But these small holes and tears will cause your flatbread to stay flat while cooking, never puffing up.

paleo-flatbread-chicken-sandwichDoes this particular flatbread make good sandwiches?

Absolutely! We had some fantastic shredded chicken and lettuce flatbread sandwiches with our batch today. It was absolutely delicious! I also plan to use my Foreman Grill to make paninis with the leftover flatbread tomorrow for lunch.

This flatbread is also great ripped into bite sized pieces and dipped in a variety of sauces. A good guacamole or cream sauce is awesome with this bread!

Paleo Flatbread
An easy Paleo flatbread that is great for sandwiches, paninis, or just ripping apart and eating!
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Ingredients
  1. 1 can organic coconut milk, unsweetened (13.66oz)
  2. 1 cup almond flour
  3. 1 cup tapioca flour
Instructions
  1. Whisk together all ingredients.
  2. Heat a pan over medium-high heat. You may need to use a little clarified butter (or ghee or olive oil) here if you aren't using a non-stick pan.
  3. Once the pan is heated, scoop batter into the center of the pan. You can make these thick, like pancakes, or thin, like crepes.
  4. Cooking time will vary based upon thickness of the batter. Once the batter puffs up or the batter in the center is no longer mushy (like watching a pancake cook), flip and cook the other side.
  5. Enjoy!
Homemade Health Food http://homemadehealthfood.com/

paleo sandwich bread

My family absolutely loves bread. And having a super easy Paleo sandwich bread recipe at our finger is extremely helpful. I don’t have a bread machine (even if I did, not sure where I would put it!), and I really needed a sandwich bread recipe that required minimal prep time. Well, now we have one!

What’s so great about this Paleo sandwich bread?

It’s just really good… this is hubby approved bread!! Prep time for this bread is fairly minimal, and it slices perfectly when it’s done. I’ve made lots of breads in the past, and this one doesn’t fall apart when sliced thinly for sandwiches, which I find extremely important.

Quick steps for making this Paleo bread.

paleo-bread-dry-wet-ingredientsMix all dry ingredients in one bowl and wet ingredients in another.

paleo-bread-batterGently fold wet ingredients into dry ingredients, mixing well. Don’t try to mix too quickly, go slowly. You want to end up with a nice consistent batter.

paleo-bread-before-bakingGrease a loaf pan and fill with the batter.

paleo-sanwich-breadBake for 35 to 45 minutes, let cool, slice, and enjoy!

Paleo Sandwich Bread
Yields 1
A wonderful Paleo sandwich bread that doesn't fall apart when sliced!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups almond flour
  2. ½ cup tapioca flour
  3. ⅓ cup + 1 tablespoon flaxseed meal
  4. 1 teaspoon baking soda
  5. ½ teaspoon salt
  6. 4 eggs
  7. ½ cup coconut cream
  8. 6 tablespoons butter (clarified butter, ghee, or coconut oil)
  9. 1 teaspoon apple cider vinegar
Instructions
  1. Preheat oven to 350F.
  2. Mix almond flour, tapioca flour, flaxseed meal, baking soda, and salt in a bowl.
  3. Melt butter and whisk with eggs, coconut cream, and apple cider vinegar.
  4. Fold wet ingredient mixture into dry ingredients and slowly mix.
  5. Grease a loaf pan and pour batter into pan.
  6. Bake for 35 to 45 minutes.
  7. Let cool, slice, and enjoy!
Homemade Health Food http://homemadehealthfood.com/

honey lime sauce

A wonderful mix of flavors, this honey lime sauce is absolutely incredible for dipping just about any fruit. It goes perfectly with our fruit summer rolls too!

fruit-summer-rolls-platterThe prep for this honey lime sauce is easy. Simply mix honey and lime juice. Another fantastic option for this recipe is to add a little fresh mint. The addition of some fresh mint completely changes the flavor of this honey lime sauce, making it taste extra refreshing!

I take our fruit summer rolls to parties and barbecues with this honey lime sauce for dipping. The dish is always a huge hit and I never walk away with leftovers, which is sometimes a bit of a bummer for me, haha. To have a great dish that isn’t too difficult and a great sauce to dip it in is just awesome. The honey lime sauce also goes great in the center of a tray with fresh fruit. Strawberries, cantaloupe, mango and apple chunks with toothpicks in them make for a great finger food for any occasion!

Honey Lime Sauce
A deliciously sweet dip, great for fresh fruits!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 cup honey
  2. juice of 1/2 lime (juice of 1 whole lime if you really love lime)
  3. 1 to 2 Tablespoons water (amount of water will depend on consistency you're aiming for)
  4. Fresh mint, finely chopped (OPTIONAL)
Instructions
  1. Mix honey and lime juice, stir well.
  2. Slowly add the water while stirring until you have the consistency you want for your sauce.
  3. Add fresh mint (OPTIONAL).
  4. Dip fruits and enjoy!
Homemade Health Food http://homemadehealthfood.com/

zucchini wrapped veggies

zucchini-wrapped-veggies-ranchZucchini wrapped veggies are a great finger food for any party or barbecue! They go great with our homemade ranch dressing or any other type of vegetable dip! And given the fact these are bite sized with a toothpick already in them, there’s no chance for double dipping! Super bonus! Of course, since these are made only from fresh veggies, they are Whole30 compliant, Paleo, and vegan!

These zucchini wrapped veggies look like they take forever!

They don’t, I promise! Simply peeling the vegetables and then chopping them into the right sizes makes the process go fairly quickly. I generally peel my zucchinis first to determine just how many I need to feed the amount of people I’m aiming for. Since the zucchini is the wrapper for all of these, it’s best to get all those done first. I then peel and chop as many veggies as I think I need to fill all my zucchini wrappers, knowing I have more of all of them in the fridge and can prep more later if I need to. I try not waste anything, but if I end up with leftover veggies for the inside (which I often do), I simply throw them in a stir fry within a day or two.

carrot-wrapped-radishes-celeryOh no! I ran out of zucchini!

NO PROBLEM! Though they will be smaller, thinly peeled carrots can replace the zucchini at the drop of a hat! Simply do the exact same thing but use carrots as the wrapper instead of zucchini.

When I run out of zucchini part way through, or just want to add more color to the overall veggie display, I use carrots as the wrapper. I generally only fill the carrots with one other vegetable. Maybe a few slices of radish or celery. I don’t usually fill the carrots with more carrots… as that seems a little redundant!

Lets go through all the steps!

zucchini-peeledFirst, peel your zucchini. I use a Y-peeler for mine. I go from one end to the other, and the Y-peeler slices my zucchini in perfectly thin strips, exactly what I need for these zucchini wrapped veggies.

zucchini-and-veggies-preppedSecond, chop your veggies. Sometimes I peel them and then cut them down to size, sometimes I simply chop them into match-sized pieces. Either way works, I usually tell people to do it whichever way they can do faster.

zucchini-with-veggies-before-rollingThird, lay out your zucchini strips and put some veggies on them. For these particular rolls, I did 3 pieces of carrot, 3 pieces of celery, and 3 pieces of radish. You can leave any of those vegetables out, add in different ones, it’s entirely up to you. Just remember that you need to watch how much you put o your zucchini strip. It still needs to be able to roll up and take a toothpick.

zucchini-wrapped-veggies-finishedFourth, roll your zucchini, add a toothpick, and enjoy! My family likes these veggie wraps dipped in ranch, but they are fantastic dipped in just about any type of dressing or sauce. I like them in cucumber sauce, and they’re even good in some sweeter sauces! Have fun with the dipping sauce and enjoy this awesome little dish!

Zucchini Wrapped Veggies
Simple side dish that looks awesome and is super healthy!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 2 medium sized zucchini
  2. 2 medium sized carrots
  3. 2 medium sized celery stalks
  4. 2 medium sized radishes
Instructions
  1. Peel the zucchini into thin strips (using a Y-peeler makes this easy).
  2. Peel and cut (or just chop) carrots, celery stalks, and radishes into matchstick sized pieces.
  3. Lay out zucchini strips, add vegetables (usually 3 stick of each veggie is good), roll the zucchini and pop a toothpick through the zucchini to hold it all together.
  4. Enjoy with your favorite vegetable dipping sauce!
Homemade Health Food http://homemadehealthfood.com/

cantaloupe fruit medley for breakfast!

cantaloupe-fruit-medleyBreakfast is one of the most important meals of the day and starting it off with a nice cantaloupe fruit medley makes for a great start to the morning!

This morning, I kicked my day off with a nice hot cup of coffee and the cantaloupe fruit medley I made last night. I usually make two fruit medleys at the same time when I cut my cantaloupe in half. I store them in the fridge in bowls with plastic wrap covering them up. I’m not entirely sure how long they would last if left alone, as ours usually make it 24 hours at best before someone gobbles them up.

What do I do with the leftover cantaloupe from my cantaloupe fruit medley?

Honestly, I often just eat it after I cut it out. Once the seeds are gone, cutting a little strip around the cantaloupe to make more room for the other fruits doesn’t really leave much leftover cantaloupe. If I’m making two full cantaloupes at a time (four fruit medleys), I put the extra cantaloupe in a container and serve it with lunch or dinner.

Cantaloupe Fruit Medley
Serves 2
Awesome fruit medley stuffed into a cantaloupe!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cantaloupe
  2. 6 to 8 strawberries
  3. 2 kiwis
  4. ~16 to 18 grapes
Instructions
  1. Cut the cantaloupe in half and scrape out the seeds in the middle of each half.
  2. Cut or scrape out more of the actual cantaloupe around the already hollow center. This is done to be able to fit more fruit into the cantaloupe. (OPTIONAL: eat the cantaloupe you've cut out, or save it for later.)
  3. Cut the strawberries into thin slices and lay around the edges of the hole in the center of the cantaloupes.
  4. Peel the kiwis and cut into thin slices. Lay them around in a circle, inside the strawberries.
  5. Top it off by filling whatever is left of the center with the grapes.
  6. ENJOY!
Homemade Health Food http://homemadehealthfood.com/

Make it even more of a meal!

To make this more of a meal, and not just fruit, have a small fruit medley with some eggs and bacon, or other protein. Two eggs and a small fruit medley is a fantastic Whole30 and Paleo compliant meal! I love fruit with my eggs in the morning, and having a nice looking cantaloupe fruit medley just adds an extra smile to the morning!

homemade ranch dressing is incredible

ranch dressing

This is a simple homemade ranch dressing that was modified from the Whole30 version a little bit to make it a little thinner and add a bit more of a kick (that’s the extra chili powder!). Though the recipe was modified, it is still Whole30 compliant and Paleo… delicious!

homemade ranch dressingHomemade ranch dressing is awesome!

My family can seriously eat some ranch dressing! My family says homemade ranch is better than Hidden Valley, which I think is fantastic, and here’s why… Hidden Valley bottled ranch dressing contains MSG, added sugar, added salt, artificial flavoring and other ingredients that simply aren’t necessary. Here’s a great post I found explaining all the ingredients in Hidden Valley ranch and any issues with them: Inside the Label: Ranch Dressing.

We use this ranch for dipping, and as a dressing on salads and other foods. When I use it as a salad dressing, I either add a little extra coconut milk or water to get the consistency I need. It’s a great dressing and I love it that our kids think it’s better than the store bought stuff!

This recipe calls for a cup of mayonnaise… I use our homemade mayo for that, recipe here.

Homemade Ranch Dressing
A deliciously creamy ranch dressing that is Whole30 and Paleo compliant, no added junk!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup mayonnaise
  2. 1/3 cup unsweetened coconut milk with some cream (I put a can of coconut milk in the fridge for an hour and use 1/3 cup of the soupy mixture it ends up becoming)
  3. 2 Tablespoons red wine vinegar
  4. 1 clove garlic (pressed or finely minced)
  5. 1 Tablespoon dried parsley
  6. 1/2 teaspoon onion powder
  7. 1/2 teaspoon ground white pepper
  8. 1/4 teaspoon smoked paprika
  9. 1/8 teaspoon chili powder (optional)
Instructions
  1. Place all ingredients in a bowl and whisk until fully mixed.
  2. Eat and love it!
Adapted from The Whole30
Adapted from The Whole30
Homemade Health Food http://homemadehealthfood.com/

ground turkey spring rolls – baked!

ground turkey spring rolls

YES! I figured out how to BAKE spring rolls, so no more frying them up, woohoo! These ground turkey spring rolls are super delicious!!

Ground Turkey Spring Rolls
A delicious blend of spices and meat rolled in rice paper and baked. No sugar or salt added!
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. 1 pound ground turkey
  2. 1 tablespoon pickled ginger, minced
  3. 1/2 teaspoon ground cinnamon
  4. 1/2 teaspoon nutmeg
  5. 1/4 teaspoon chili powder
  6. 1/4 teaspoon white pepper
  7. 1/3 large cabbage, shredded
  8. 5 medium sized carrots, shredded
  9. rice paper
  10. extra light olive oil (just enough to brush the tops of the rolls)
Instructions
  1. Brown the meat in LARGE skillet, cabbage and carrots will be added later.
  2. While meat is being browned, shred the cabbage and carrots, set aside in a bowl. *don't forget to check the meat on the stove*
  3. Mince the ginger and mix it with ground cinnamon, nutmeg, chili powder and white vinegar. Add spice mixture to meat.
  4. Once the meat has fully browned and the aroma of the spices is in the air, lower the heat to medium and add the cabbage and carrots. Cook about another 10 minutes, stirring often.
  5. Remove from heat and place in a bowl.
  6. Preheat oven to 350F (oven should reach temperature by the time all the rolls are made)
  7. Get out rice paper. Wet rice paper thoroughly and gently dry each side with a paper towel or clean cloth (simply lay the rice paper on the cloth and pat it, flip and do the same).
  8. Move rice paper to a smooth surface (cutting boards work great) and add about two heaping tablespoons full of turkey and veggie filling.
  9. Roll up the rice paper, tucking the edges, like making a small burrito.
  10. Place on a baking sheet.
  11. Repeat until all the filling is gone.
  12. Lightly brush each spring roll with extra light olive oil.
  13. Bake at 350F for about 20 to 25 minutes, watching carefully to ensure the rolls don't burn.
  14. ENJOY!
Homemade Health Food http://homemadehealthfood.com/

Yes, ground turkey spring rolls with NO added sugar or salt!

Absolutely love it! I was so excited after tasting this delightful mixture of ingredients! Pickled ginger, cinnamon, nutmeg, chili powder and white pepper make an excellently flavorful dish!

turkey-spring-rolls-preppedBaked spring rolls? Awesome!

Right? So exciting! In general, I am not the biggest fan of having to fry things, as I prefer to use as little butter (ghee, clarified butter, etc.) as possible. Not to mention frying things can take quite a bit of time (no, I do not own a deep fryer, haha). Being able to just pop something in the oven and walk away for 20 minutes is much nicer than having to stand over a skillet for the same amount of time, or more, depending on how large the skillet is! I was also very happy that these ground turkey spring rolls were just as good as any fried spring rolls! Tasty and healthy!

Is rice paper always this difficult to work with?

No… and yes. Rice paper can be a bit of a pain sometimes. I’ve found it’s easiest when I wet it right before use… I set out a pie pan with about an inch of water in it for easy dipping, soak each piece right before use, set it on a paper towel and push on one side, flip and push on the other, then lay it on a cutting board, add ingredients, and roll it up. The rice paper I’ve been using seems to get a bit too sticky if I don’t dry it a little on a paper towel before attempting to roll anything up in it. Of course, if it’s not fully wet prior to rolling, it will crack. It’s a bit of a learning process, but I only messed up a few rolls my first time using rice paper, and now I’m able to make all my rolls pretty much the same thickness and length without much trouble. It just takes practice!

pork and veggie skillet

This pork and veggie skillet is wonderful! This recipe serves 2, as I usually make it for me and my husband for lunch. We double it when serving 4 people.

Pork & Veggie Skillet
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 ounces pork (or other meat you'd like to use)
  2. 1/2 green pepper, sliced
  3. 1/2 red pepper, sliced
  4. 1/4 red onion, sliced
  5. 1 small carrot, large grate
  6. 1 1/2 to 2 teaspoons dry rub
  7. 1/2 tablespoon clarified butter (or ghee, or butter, or olive oil)
Instructions
  1. Cut the meat into cubes (if using ground meat, it doesn't need to be cut).
  2. Brown the meat in a small skillet.
  3. While the meat is cooking, chop up all vegetables and toss them in the dry rub.
  4. Heat clarified butter in skillet over medium heat.
  5. Once hot, add all vegetables. Cook approximately 5 minutes. Add meat, cook another 5 minutes.
  6. Serve hot and enjoy!
Homemade Health Food http://homemadehealthfood.com/

Pork and veggie skillet? Do you ever use different meats?

Absolutely! This skillet is great with chicken, or any ground meat, especially deer! We change it up all the time, adding different veggies and different meats. This one just happens to be our favorite and we always have the ingredients on hand.

Where’s the recipe for the dry rub used to add flavor?

That recipe can be found right here. When I make the dry rub, I usually double or triple the recipe and set it aside in a little jar. This enables me to use it whenever I want without having to make more very often. It goes great in so many different dishes, that having it on hand just makes sense!

Prep extra veggies ahead of time!

veggies-skillet
We often have these skillets two days in a row with the veggies I’ve prepared ahead of time. I simply change up the meat and the flavors. Adding fresh ginger to a meat and vegetable skillet is also a fantastic idea! It completely changes the flavor of the dish!

dry rub recipe

dry rub recipe

This dry rub recipe is absolutely delicious!

Dry Rub (ribs, other meats)
A wonderfully flavorful dry rub for ribs and other meats.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 tablespoons dry oregano
  2. 1 tablespoon smoke paprika
  3. 2 teaspoons mustard powder
  4. 1 1/2 teaspoons onion powder
  5. 1 1/2 teaspoons salt
  6. 1 teaspoon garlic powder
  7. 1 teaspoon white pepper
  8. 1/2 teaspoon cumin
  9. 1/4 to 1/2 teaspoon chipotle chili powder
Instructions
  1. Mix all ingredients. DONE!
Notes
  1. Want your meat a little hotter? Sprinkle some Tabasco sauce on it before using the dry rub. Adds a little extra kick!
Homemade Health Food http://homemadehealthfood.com/

Is this dry rub recipe used for things other than ribs?

YES! We love to use this to flavor all sorts of fantastic dishes! When I make my dry rub, I always double or triple the recipe and keep it in a little jar. That way I don’t have to make it very often, and it’s always available when I need to spice up a dish but don’t want to think too much to do it.

The flavor this dry rub recipe adds to meals is wonderful! And our entire family loves it on some BBQ ribs!

Quick and Easy Mayo

quick and easy mayo

This recipe is awesome! It’s super quick and easy to make, and I know my family LOVES mayo, so this is total perfection!

Quick and Easy Mayo
Super simple mayo recipe, tastes awesome!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 1/4 cups extra light olive oil
  2. 1 large egg
  3. 1/2 teaspoon mustard powder
  4. 1/2 teaspoon salt
  5. 1/2 lemon, just the juice
Instructions
  1. Place egg, 1/2 cup extra light olive oil, mustard powder and salt in blender or bowl to hand blend in. Blend well.
  2. **You should already see your mayo start to thicken at this point**
  3. Once fully blended, add a little more olive oil and continue blending.
  4. Continue to slowly add the olive oil and blend until you have used up all the olive oil.
  5. Fold in lemon juice, this step will turn your mayo the normal white color.
  6. Put in fridge.
Notes
  1. The key here is to add the extra light olive oil SLOWLY, while continuing to mix.
  2. The ingredients do not have to all be room temperature (something you may have heard before) if you mix it all properly.
  3. Mayo will keep in the fridge for about a week after the "use by" date on the eggs, so keep this in mind when making a large batch.
Adapted from My Mother-in-Law
Adapted from My Mother-in-Law
Homemade Health Food http://homemadehealthfood.com/

Quick and easy mayo? But don’t all the ingredients have to be room temperature?

Great question! The answer here is NO. I have read over and over again that it’s not possible to get your mayo to properly emulsify unless all ingredients are room temperature. Well, I make mayo at least once a week (I make large batches), and I can honestly tell you, my ingredients are almost always straight out of the fridge. The trick is really to make sure you’re mixing in the extra light olive oil SLOWLY… it is a step you absolutely cannot rush! Aside from that, it’s never mattered what temperature my ingredients are, if they’re all the same temperature, if one is super cold… it just doesn’t matter.