Monthly Archives: August 2014

Say What? Homemade Mayonnaise? It Can Be Done!

Making homemade mayonnaise used to be a huge ordeal. Frustration and anger often ensued in our kitchen while trying to make it. We would end up with a frothy semi congealed substance that never fully emulsified. We have officially stepped into the light at the end of the tunnel and produced Paleo mayo on multiple occasions and now I feel ready to share with you!

There are so many ingredient suggestions and techniques out there but this is what we found worked for us. Give it a try and let me know how you like it! Continue reading


Zucchini Lasagna…Mangia Mangia

The zucs in our garden had a HUGE growth spurt again while we were away on vacation. The are almost country fair worthy! So while contemplating recipes I came across zoodles but don’t have a spiralizer (maybe my next purchase!) but I do have an amazing mandolin that amazing friends got us for a wedding gift! Thank goodness they did because 1. We didn’t register for it and 2. We use it all the time now! So zucchini sheets (like pasta sheets) it was to make a primal zucchini lasagna!


One extra extra large zucchini (or 3-4 average size zucchini) slized in 1/8″ sheets
1 cup mushrooms sliced
6 cups pasta sauce (make sure you read ingredients many pasta sauces contain sugar and other non paleo ingredients)
1 cup raw milk ricotta
2 cups raw milk cheese shredded (I used my mandolin again as we had local cheese that came in a ball)
1/2 cup raw milk asiago
1lb grass fed ground beef
1/8 cup fresh chopped basil
2 cloves garlic minced
1 shallot finely chopped
1 Tbsp walnut oil (or whatever oil you prefer to cook with)

Zucchini Prep:

After slicing in 1/8″ sheets pat dry. Zucchini holds lots of water and you want your zucchini sheets as dry as possible. Once you’ve patted dry best you can salt both sides of zucchini and pat dry again. The salt will help to draw out more water. The dryer you get it the less runny your lasagna will be. I saw other recipes that grill the zucchini first but I didn’t do this and it came out great.

Ground Beef Prep:

Sauté onion and garlic in a little oil of choice until fragrant. Add in ground beef and begin to brown when partially browned add in basil and salt and pepper to taste and finish browning.

Building your Lasagna:

1. Lightly oil bottom and sides of lasagna pan
2. Place thin layer of your pasta sauce
3. Add layer zucchini
4. Layer pasta sauce
5. Layer of cheeses
6. Layer of meat
7. Layer of mushroom
8. Layer of Pasta sauce
9. Repeat steps 3. through 8 until you have built up your lasagna to however many layers you want
10. After you’ve added the last layer of zucchini and pasta sauce add remainder of cheese

Cook lasagna 45-60 minutes at 350 degrees on middle shelf. When it begins to bubble on sides and top layer of cheese is browned it’s done!

Allow it to cool for 10 minute before cutting.



A Not So Paleo Salad…Grilled Watermelon, Basil, and Corn Salad

So while we try to eat Paleo as much as possible our main goal is to eat as much healthy unprocessed food as possible. Sometimes we do break away from the Paleo mold by eating “nonpaleo” food.

Tonight we incorporated corn into dinner. I know corn is a big no no for some but I consider it part of our occasional 10%. The only corn we will buy is local organic non-gmo corn. We are very lucky to have many farms in the area that have been harvesting crop year after year from seeds that their grandparents grandparents grandparents handed down to them! Non-gmo corn at it’s finest! Now let me tell you the stuff you buy in the store looks nothing like our corn. Our corn is about the size off you Palm and the kernels are far from those straight perfect rows you typically see. One might even call them ugly! While it’s not pretty to look at it tastes amazing! So it’s perfect cut off the cob and added into my Grilled Watermelon, Basil, and Corn Salad.

Continue reading