Fun, festive and FREE of dairy, legumes and corn - this is the perfect Paleo Taco Dip to bring to a party or enjoy while watching your favorite game! Can be made as individual servings or one big casserole dish.
Nothing says you can’t still enjoy taco night when you live a grain-free lifestyle! This recipe takes classic taco flavors and deconstructs them to create a deliciously fresh salad. Enjoy this meal for lunch or dinner any day of the week!
Rutabagas have become an almost-whole-family-approved veggie since we first tried them a few months ago, and a ranch seasoning blend is always a huge hit around here. This is the ratio of herbs/seasonings my family enjoys in the ranch seasoning blend, but you can adjust as necessary to suit your taste.
Roasting rutabagas brings out a slight sweetness, and everyone I serve them to thinks they are potatoes at first. They have a mild flavor similar to a Yukon gold potato (as long as you store them in a cool dark place and use them before they develop soft spots or grow sprouts), and their texture is very firm like a carrot. Use a very sharp knife when peeling and dicing and work on a stable surface!
Having a Moscow Mule says ‘summertime’ to me. This particular drink was popular during the 1950s and has experienced a resurgence in recent years. Like many others, I love the refreshing combination of ginger beer and lime juice. If you want to experiment with our Ginger Beer recipe (pg 288 in our new book, Make It Paleo 2 - available for preorder now on Amazon), this is a great way to fully test it out when the book arrives. My favorite vodka brand to use is Three Hunters Vodka, a Paleo-friendly version of the spirit distilled from grapes and blueberries.
Here’s my healthy homemade version of Starbuck’s famous Mocha Frappuccino® Blended Coffee! A delicious cold drink for these upcoming warm summer days with a strong coffee flavor, and a creamy and icy texture that is guilt-free ☺
These Goji Berry and Hazelnut Cacao Truffles are a spin off of the Cacao and Walnut Holiday Truffle recipe I shared a couple of months ago.
That recipe was originally inspired by the "Raw Chocolate Tart" recipe from the lovely Tabatha at Kitchen To Nirvana.
While the holiday truffle recipe was rolled in crushed goji berries, raw cane sugar and crushed pistachios for the colors of the season, these are just rolled in crushed goji berries which makes them perfect for a St. Valentine’s Day treat.
And since I had some crushed hazelnuts left over from my Hazelnut Caramel Clusters recipe, I used them instead of walnuts and added a few other changes like goji berries, maca powder and a little bit of coconut oil.
So here you have a quick and easy, raw, vegan, gluten-free, dairy-free, paleo-friendly, no bake and no refined sugar treat to enjoy!