Here is a Lemon Poppyseed Loaf that only uses green-tipped bananas for sweeteners! Delicious!
21DSD Mexican Style Coleslaw
Here is a 21DSD compliant version of my Mexican-Style Coleslaw.
Quick & Easy Deviled Eggs
This is quite possibly the easiest deviled eggs that you’ll ever make. I had a dinner gathering to attend and completely forgot that I said I’d bring an appetizer. We had basically ZERO food in the fridge, but we did have eggs, Primal Kitchen Chipotle Lime Mayo, a lime, and cilantro. So I decided to give it a go! My uncle raved about these deviled eggs, so I knew they were good enough to make again for Christmas Eve dinner at a friend’s house. There were already deviled eggs at the party, (OOPS!) but mine flew off the platter. Needless to say, I knew I needed to blog about this recipe.
I would love to know your thoughts!
Quick & Easy Deviled Eggs
These deviled eggs require minimal ingredients and are easy-peasy to make. They will be a crowd pleaser for sure! The Primal Kitchen Chipotle Lime Mayo adds a ton of flavor – don't swap this for regular mayo!
Equipment
- electric pressure cooker
Ingredients
- 6 eggs
- ⅓ cup Primal Kitchen Chipotle Lime Mayo
- ½ lime juiced
- 1 tsp sea salt
- flake salt optional garnish
- paprika optional garnish
- 12 cilantro leaves optional garnish
Instructions
- If you have an Instant Pot, you *need* to hard boil your eggs with it. Even farm fresh eggs peel like butter. Add 1 cup of water to the IP. Place 6 eggs in the IP on the removable rack or in a steamer basket. Using the Manual feature and the + / – button to adjust to 7 minutes. (I have found that 7 minutes is the sweet spot for me, but yours may range from 6-8 minutes). When the IP is done, manually release the pressure and add eggs to an ice bath to stop the eggs from continuing to cook. Peel! If you don’t have an Instant Pot, you should get one! In all seriousness, feel free to hard boil your eggs however you like.
- Once the eggs are peeled, halve the eggs. Place the yolks, mayo, sea salt, and lime juice in a bowl. Use an immersion blender to combine the ingredients until the texture is smooth and creamy.
- Spoon the yolk mixture back into the eggs.
- Sprinkle with paprika and flake sea salt (I like Maldon). Add a cilantro leaf to each deviled egg and serve!
Katie’s Favorite Homemade Salad Dressings
Plastic Free July may be over, but here is a ditch and switch that’s good for YOU and the planet ?.
Making my own salad dressing was literally THE first step on my real food journey. About 12 years ago, I was at a friend’s aunt’s house and she had this super cool salad dressing container that had six different salad dressing recipes on the sides of the container ???. I went out and bought two immediately.
Making your own salad dressing is simple and you only need a handful of ingredients on hand. When I first switched, I used the container and made the full recipe every time. Now, I just make dressing each time I have a salad and it takes less than 2 minutes. But this dressing container was CRUCIAL in my switch, because the key is that it needs to be EASY in the beginning. Salad dressings contain a whole bunch of crappy ingredients, usually canola oil and other vegetable oils, sugar, high-fructose corn syrup, and so many other junky ingredients. This is an easy place to start when switching to real food.
And since most dressing containers are made from plastic, it’s pretty easy to see why this is good for the planet ?.
Do you make your own dressings? What’s your favorite kind?
Balsamic Dressing
Ingredients
- 3 tbsp balsamic vinegar
- 1 tbsp Gluten-Free Dijon mustard
- 5 tbsp extra virgin olive oil
- 1 tbsp finely chopped fresh basil
- Pinch of minced garlic or granulated garlic
- sea salt to taste
- ground pepper to taste
Instructions
- Add all ingredients to a mason jar or salad dressing container like this one (OXO Good Grips Salad Dressing Shaker) or this one (Kolder Salad Dressing Bottle, Glass) and shake, shake, shake! Store extra in the fridge.
Apple Cider Italian Dressing
Ingredients
- 5 tbsp extra virgin olive oil
- 4 tbsp apple cider vinegar
- 1 tbsp Italian Spice Blend Simply Organic is my preferred brand
Instructions
- Add all ingredients to a mason jar or salad dressing container like this one (OXO Good Grips Salad Dressing Shaker) or this one (Kolder Salad Dressing Bottle, Glass) and shake, shake, shake! Store extra in the fridge.
Mustard Vinaigrette
Ingredients
- 3 tbsp raspberry balsamic vinegar
- 3 tbsp extra virgin Olive Oil
- 3 tbsp Gluten-Free mustard
- sea salt to taste
- fresh ground pepper to taste
Instructions
- Add all ingredients to a mason jar or salad dressing container like this one (OXO Good Grips Salad Dressing Shaker) or this one (Kolder Salad Dressing Bottle, Glass) and shake, shake, shake! Store extra in the fridge.
Sesame Ginger Dressing
Ingredients
- 2 tbsp rice wine vinegar
- 2 tbsp coconut aminos
- 2 tbsp honey
- 4 tbsp extra virgin olive oil
- ½ tsp sesame oil not toasted sesame oil
- 1 tsp sesame seeds
- 2 tsp fresh grated ginger
Instructions
- Add all ingredients to a mason jar or salad dressing container like this one (OXO Good Grips Salad Dressing Shaker) or this one (Kolder Salad Dressing Bottle, Glass) and shake, shake, shake! Store extra in the fridge.
Lemon Garlic Dressing
Ingredients
- 2 lemons juiced
- 4 tbsp extra-virgin olive oil
- 1 tsp garlic sea salt
- 1 tsp lemon pepper Simply Organic is the best
Instructions
- Add all ingredients to a mason jar or salad dressing container like this one (OXO Good Grips Salad Dressing Shaker) or this one (Kolder Salad Dressing Bottle, Glass) and shake, shake, shake! Store extra in the fridge.
Paleo Gingered Beets
Most people feel kind of “meh” about beets and I used to be one of those people. I slowly began liking them more and more, but my husband wasn’t having it. He was firmly on the “meh” train. Enter Paleo Gingered Beets. They have revolution-ized beets for him. He could eat them EVERY DAY. I brought these to Easter too and convinced even more beet skeptics. I highly suggest you try the recipe and see if you become a convert!
Paleo Gingered Beets
Most people feel kind of “meh” about beets and I used to be one of those people. Enter Paleo Gingered Beets. They have revolution-ized beets for myself and other beet-skeptics. Once you make the recipe, let me know how you feel.
Ingredients
- 2 packages Love Beets
- 4 cloves garlic minced
- 1 in. piece fresh ginger grated
- 2 tbsp fresh mint, chiffonade
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp coconut aminos soy sauce alternative
- sea salt to taste
- fresh ground pepper to taste
Instructions
- If you do not have Love Beets, you can certainly use fresh beets. Just boil until a knife easily pierces and peel.
- In a small bowl combine coconut aminos, olive oil, vinegar, garlic, ginger, mint, sea salt, and pepper. Whisk to combine. Set aside.
- In a medium bowl (with a lid), add the beets and then stir to combine all the ingredients. Allow the flavors to enhance by letting it sit in fridge for at least an hour. Enjoy!
