Paleo Whipped Cream

I’m not gonna lie, I’m pretty proud of myself. After a week of experimenting with coconut milk, I finally made a paleo whipped cream with a taste I can’t get enough of. It’s fluffy, rich, tasty, sweet and the coconut flavor isn’t overwhelming. My secret? Maple syrup and orange zest. A quick trip to the store, and you’re ready to get started!

Citrus flavored, yum!

Ingredients:

• 2 15oz can unsweetened, full fat, coconut milk
• 1 teaspoon vanilla extract
• 7 strawberries
• Zest of 1 orange
• 1 Tablespoon orange juice
• 1/4 cup maple syrup
• 2 teaspoon coconut flour

Refrigerate the discarded coconut water for later use.

Leave the cans of coconut milk in the fridge for at least 2 hours, preferably overnight. After being refrigerated, the “cream” will rise on top, and the coconut water will be at the bottom. Separate the “cream” and drink the water, or store for other recipes.

In a food processor, blend the strawberries, vanilla, orange zest, orange juice and maple syrup, until liquid. It should yield about a cup.

With an electric mixer, whip the coconut milk in a large bowl. When it starts to thicken, slowly add the fruit and maple syrup. Keep whipping for 4-5 minutes.

Healthy paleo snack

Add 2 teaspoon of coconut flour to help thicken the whipped cream. It needs it since I added a cup of liquid flavoring!

Store back in the fridge as soon as possible to keep a thick, fluffy texture.

Now, you have a healthy, delicious, paleo whipped cream for all your recipes!

 

 

Homemade Mayonnaise

I hate store bought mayonnaise even though it’s naturally gluten-free. It’s not the taste; it’s the ingredients. Let’s pile on some more transfats on top of this processed food please, yum! I think homemade mayonnaise is one of those recipes everyone should know how to make. It’s super easy if you have an electric mixer. It’s super easy without one too, it’s just more of a workout. Here’s how I made mine:

The red palm oil made my mayo so colorful!

Ingredients:

• 2 egg yolks
• 1/2 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 4 teaspoon lemon juice
• 1 teaspoon salt
• 1 1/4 cup extra virgin olive oil
• 1/4 cup red palm oil

In a bowl, whisk together (by hand) all the ingredients, except the oils. This is just to break the yolks and blend the flavors.

Using an electric mixer, keep whisking the egg yolk mixture while adding the oil very slowly, about 1/4 teaspoon at a time, over a few minutes.

Mayonnaise is an emulsion. It means it’s a mixture of two liquids that normally can’t be combined. Constantly whisking while adding the oil slowly, allows for the liquids to combine.

Once the mayonnaise starts to hold together, you can add the remaining oil in a slow, steady stream, while whisking.

Keep the mayonnaise chilled in the fridge. I used fresh cage free eggs, and my mayo still tasted good after a week. I used it to make russian dressing, devilled eggs, potato salad and bacon/lettuce/tomato wraps. And of course, with my left over egg whites, I made meringue!

Tzatziki Sauce (Cucumber Yogurt Dip)

Tzatziki sauce is one of my favorite dipping sauces in the world, probably because I enjoy greek flavors so much. I love it with lamb and falafels. Even a snack of raw vegetables will become a treat! The ingredients are simple, whole, healthy and naturally gluten-free, so it makes it easy to prepare and enjoy. I used this recipe as a general guide.

 

Don’t worry, it’s easier to make than to pronnounce!

Ingredients

• 1 cup plain yogurt
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced
• 3 Tablespoon olive oil
• 1 Tablespoon rice vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 teaspoon chopped fresh dill

The recipe very straight forward, but it’s important to note that it tastes better after at least two hours in the fridge. So just make it ahead of time.

In a small bowl, combine the olive oil, vinegar, salt, white pepper and garlic. Mix until well combined.

In a different mixing bowl, blend the sour cream and yogurt with a whisk. Add the olive oil mixture and mix well.

For the last step, add the chopped cucumber and fresh dill. Cover and chill for two hours before serving. Enjoy!

Substitute soy sauce

Some of us gave up soy for health reasons. It was pretty easy for me; I don’t like tofu and fake milk. But… I do love soy sauce. Well guess what? You can make your own soyless soy sauce. Sure, it won’t taste exactly the same, but it’s pretty close. This recipe requires only 7 ingredients and the result is sweet and salty with the same color and texture as soy sauce, except it’s healthy!

See, it looks very similar!

Ingredients

• 1 cup beef broth
• Pinch of garlic powder
• Pinch of ground ginger
• Pinch of white pepper
• 3 teaspoon balsamic vinegar
• 1.5 teaspoon dark molasses
• 1.5 teaspoon fish sauce

The recipe is very easy. Pour all the ingredients in a saucepan. Bring to a boil and let simmer for 15 minutes. Some of the liquids will evaporate, so the recipe yields a little less than a cup.

Everytime I make it, I pour it in an empty container or tupperware and store it in the fridge. I only make a little bit at a time, because I really don’t eat all that much soy sauce, but it’s nice to have the option of having it if I want it.