Recipes

Breakfast, Brunch Or Brinner Waffles

Breakfast, Brunch Or Brinner Waffles

We call these breakfast waffles—but frankly, what meal isn’t better when waffles are served? Brunch or “brinner” is always a win. There is just something about a warm waffle right out of the iron, slathered with ghee and a drizzle of warm syrup. We call that “warm, fuzzy food” around here, since so many food memories from our childhoods swirl around our taste buds with the first bite. A round waffle iron has become our favorite shape, since it has built-in pockets that hold whatever you like to spread on top. Have you tried waffles with pili nuts before? These delicious buttery nuts hail from the Philippines and burst onto the Paleo scene a few years ago. They lend amazing flavor and texture to this batter, which is made super smooth with a blender, while the cassava flour makes these waffles so perfectly Paleo, we’re practically giddy about it!
Deel op Facebook Print Recipe

Ingredients

  • yield: 4 to 5 waffles
  • 1¼ cups 300 ml coconut milk
  • 4 tsp 20 ml fresh lemon juice or apple cider vinegar
  • 1 large egg at room temperature
  • ½ cup 60 g pili nuts or raw macadamia nuts
  • ¼ cup 60 ml pure maple syrup, plus additional for serving
  • ¼ cup 60 ml melted ghee, grass-fed butter or MCT oil
  • 1 tsp pure vanilla extract
  • 1½ tsp 6 g baking powder
  • 1½ tsp 9 g fine sea salt
  • 1 cup 133 g cassava flour

Instructions

  • In a small measuring cup, combine the coconut milk and lemon juice and whisk them together.
  • Let the mixture rest for 5 minutes.
  • The result is a coconut milk “buttermilk.
  • ”
  • Place the buttermilk, egg, pili nuts, maple syrup, ghee, vanilla, baking powder, salt and cassava flour in a high-powered blender.
  • Blend until the ingredients are well combined and the nuts are smooth.
  • Preheat a waffle iron.
  • Pour ½ to ¾ cup (120 to 180 ml) of the batter into the waffle iron.
  • Cook the waffle for 4 to 5 minutes—or for the length of time recommended by the waffle iron’s manufacturer—until it is golden brown and no longer steaming.
  • Repeat this process with the remaining batter.
  • Serve the waffles with the toppings of your choice and lots of warm maple syrup.
————————————————————————————————–
Course; Breakfast / Brunch / Lunch
Diets; Paleo

Toasted Pine Nut Arugula Pesto

Toasted Pine Nut Arugula Pesto

Pesto is the go-to for leftover greens that every kitchen needs. Do you have some arugula remaining from a recipe that you aren’t quite sure what to do with? We highly recommend whipping up this pesto. The typically pepper-forward arugula gets tamed by the addition of toasted pine nuts and garlic. We have used this pesto for years on pizzas, pasta, sandwiches—you name it. It’s a versatile sauce that we won’t stop making any time soon!
Deel op Facebook Print Recipe

Ingredients

yield: 1 cup (240 ml)

  • ½ cup 68 g pine nuts
  • 2 tightly packed cups 40 g arugula 2 to 3 cloves garlic, roughly chopped
  • 2 tbsp 30 ml red wine vinegar
  • 1 tsp fine sea salt plus additional if needed
  • ¼ tsp black pepper plus additional if needed
  • Juice of ½ large lemon plus additional if needed
  • 3 tbsp 45 ml avocado oil

Instructions

  • In a small, dry cast-iron skillet over low heat, toast the pine nuts for 5 to 7 minutes, stirring the nuts occasionally, until they are golden.
  • Transfer them from the skillet to a small plate and let them cool completely.
  • Place the toasted pine nuts, arugula, garlic, red wine vinegar, salt, black pepper and lemon juice in the bowl of a small food processor.
  • Pulse the ingredients to begin pulverizing them, using a small spatula to clean the sides of the bowl as needed.
  • With the food processor running, slowly add the avocado oil until everything is fully combined.
  • Taste the pesto and add additional salt, black pepper or lemon juice depending on your preference.

Notes & Wine Advice

Store the pesto in an airtight container in the fridge for up to 10 days.
————————————————————————————————–
Course; Side Dish / Tapas
Diets; Paleo

Balsamic Mason Jar Marinade

Balsamic Mason Jar Marinade

This marinade is super flavorful and a breeze to toss together. It’s so versatile and will soon be your go-to weekend barbecue marinade for your favorite grilled veggies. You can also use this as a lovely vinaigrette. Or you can place about ¼ cup (60 ml) of our Back Porch Mayo in a bowl and whisk in 1 tablespoon (15 ml) of this goodness, and you’ll have a creamy dressing to drizzle on top of your favorite salad or grilled veggies. So many possibilities in one jar of amazingness! Grab a Mason jar and shake up a batch—happy taste buds await!
Deel op Facebook Print Recipe

Ingredients

yield: 2 cups (480 ml)

Instructions

  • In a 20-ounce (600-ml) Mason jar, combine the avocado oil, balsamic vinegar, mustard, salt, garlic, thyme and black pepper.
  • Secure the jar’s lid and shake the jar until the ingredients are well blended.
————————————————————————————————–
Course; Marinade
Diets; Paleo

Creamy Sweet Onion Dip

Creamy Sweet Onion Dip

While this recipe is included in our book to pair with our Crispy Zucchini Fries as the ultimate condiment, it is far more than just a dip. The caramelized onions that build the base of this dip possess a unique flavor that is unparalleled. Need to ramp up the flavor of those scrambled eggs? Add a dollop of this dip. Hamburgers on tonight’s menu? Use this as your spread instead of mayonnaise. Grilled steak this weekend? You got it—add a dollop. You can even use this as a great topper for baked or roasted potatoes. We bet you’ll find so many uses for it, and we couldn’t be happier about that.
Deel op Facebook Print Recipe

Ingredients

yield: 1¾ cups (420 ml)

Instructions

  • Slice the onion in half and remove the skin and the end with the root.
  • Cut each half into ¾-inch (2-cm)-thick strips.
  • Heat a 10-inch (25-cm) cast-iron skillet over medium-low heat.
  • Add the ghee and let it melt, then add the onion strips and stir them to coat them with the ghee.
  • Cook the onions for 15 to 20 minutes, stirring them occasionally, until they are golden.
  • Do not increase the heat, as these onions are best cooked low and slow.
  • Once the onions are done, transfer them to a small plate.
  • Set the plate aside and allow the onions to cool.
  • In the bowl of a large food processor, combine the Back Porch Mayo, apple cider vinegar, mustard, salt, black pepper and cooled onions.
  • Pulse the food processor until the onions are roughly chopped and the ingredients are combined.
  • If you prefer a completely smooth dip, continue pulsing until the ingredients are completely combined.
  • Add the parsley (if using) and pulse one last time to combine it with the dip.
  • Transfer the dip to a medium container and store it in the refrigerator for up to 7 days.
  • Use this dip on all the things you might normally use mayonnaise and especially with our Crispy Zucchini Fries.
————————————————————————————————–
Course; Sauce
Diets; Paleo

Back Porch Mayo

Back Porch Mayo

Making our own mayonnaise was one of the first things we wanted to try early in our Paleo journey, when Makenna’s health demanded that we make changes to her diet. Traditional mayo uses highly processed oils that are typically very inflammatory. When we made our first batch, we were so thrilled to see these simple ingredients come together and know that we could in fact make our own successfully. Early on we used olive oil and found that, depending on the brand, it can make a very strongly flavored mayonnaise. Since then, we’ve moved to using avocado oil, since it’s mild in flavor. We like the addition of vinegar and salt in our variation along with the mustard—we think this combo makes the mayo’s flavor more vibrant while still keeping it mild.
Deel op Facebook Print Recipe

Ingredients

yield: 1¼ cups (300 ml)

  • 1 large egg at room temperature
  • 1 tbsp 15 ml Dijon mustard, at room temperature
  • 1 tbsp 15 ml red wine vinegar
  • 1 tsp fresh lemon juice
  • ¼ tsp fine sea salt
  • 1 cup 240 ml avocado oil

Instructions

  • In a large Mason jar or a tall widemouthed jar, combine the egg, mustard, red wine vinegar, lemon juice, salt and avocado oil.
  • Position the blade of an immersion blender right over the egg and begin blending, leaving the blade near the bottom of the jar for 2 to 3 seconds.
  • Then slowly move the blender up and down until the egg and oil are completely emulsified.
  • Alternatively, you can use a small food processor to make this mayo.
  • In the food processor, combine the egg, mustard, red wine vinegar, lemon juice and salt.
  • Process the ingredients, then, with the food processor running, add the oil in a slow stream until everything is emulsified.
  • Store the mayo in a lidded jar in the refrigerator for about 10 days.
————————————————————————————————–
Course; Sauce
Diets; Paleo

Mustard Vinaigrette

Mustard Vinaigrette

If you’re looking for a dressing with some zing, you’re in for a treat! This mustard vinaigrette gets some great layers of flavor from the garlic paste you make before whisking all the ingredients together. We feature it as a salad dressing with our Simple and Quick Wedge Salad and we use a drizzle for our Dill Pickle Roll-Ups. This vinaigrette can also be used as a marinade for chicken or shrimp. Make a double batch, so that you have plenty on hand for those afternoons when you find yourself making a fridge-foraging salad for lunch. You’ll be glad you did.
Deel op Facebook Print Recipe

Ingredients

yield: approximately 1⅓ cups (319 ml)

  • ½ tsp kosher salt
  • 2 cloves garlic minced
  • 3 tbsp 45 ml red wine vinegar
  • 2 tbsp 30 ml Dijon mustard
  • 1½ tsp 2 g dried oregano
  • ¼ tsp fine sea salt
  • Black pepper as needed (optional)
  • 1 cup 240 ml avocado oil

Instructions

  • To make garlic paste, sprinkle the kosher salt over the garlic.
  • Using a large knife, gather the garlic into a small pile on your cutting board.
  • Holding your knife carefully, press and scrape the blade through the pile of garlic at a slight angle to flatten the garlic.
  • Scrape the garlic back into a pile and repeat this process until it forms a smooth paste.
  • Place the garlic paste, red wine vinegar, mustard, oregano, salt and black pepper (if using) in a small bowl.
  • Slowly add the avocado oil in a thin stream, whisking the ingredients constantly, until everything is combined well and emulsified.
  • Store this dressing in the refrigerator for up to 10 days
————————————————————————————————–
Course; Dressing / Sauce
Diets; Paleo

Mango Steak Sauce

Mango Steak Sauce

We grill all year long, for several reasons. First, grilling is a great way to transform a regular meal into something special and flavorful. We also grill during the dark days of winter here in Utah, because it reminds our taste buds—and our longing-for-summer souls—that we can make it to spring! Steak in all its forms is one of our favorite proteins to grill. This flavorful steak sauce features one of our most favorite fruits—mango. Using a delightfully sweet fruit adds natural sweetness to this steak sauce without all the crazy fillers and sugars in traditional steak sauces.
Deel op Facebook Print Recipe

Equipment

  • Small saucepan

Ingredients

  • yield: approximately 1½ cups 360 ml
  • ½ cup 120 ml water
  • ¼ cup 40 g dried organic mangoes
  • ¼ cup 60 ml plus 2 tbsp (30 ml) balsamic vinegar
  • ⅓ cup 80 ml organic Worcestershire sauce
  • ¼ cup 60 ml sugar-free ketchup
  • ¼ cup 60 ml Dijon mustard
  • ¼ cup 40 g diced sweet onion
  • ¼ tsp fine sea salt
  • ⅛ tsp black pepper
  • 5 to 6 drops liquid smoke optional
  • Juice of 1 medium lemon

Instructions

  • In a small saucepan over medium-high heat, combine the water, mangoes, balsamic vinegar, Worcestershire sauce, ketchup, mustard, onion, salt, black pepper and liquid smoke.
  • Bring the mixture to a boil, reduce the heat to low and let the sauce simmer for 12 to 15 minutes, or until the mangoes are soft.
  • Remove the saucepan from the heat, and then use an immersion blender or a food processor to puree the ingredients until they form a smooth sauce.
  • Stir in the lemon juice, then store the sauce in a glass bottle in the refrigerator for up to 2 weeks.
————————————————————————————————–
Course; Fruit / Sauce
Diets; Paleo

Morning Matcha-Mango Latte

Morning Matcha-Mango Latte

Every morning is better with a drink in hand to help you start your day on the right foot. Matcha lattes have been a favorite of ours for quite a few years. They’re delightfully cute with their bright green color, and we’ve grown to love the earthy taste as well as the health benefits matcha has to offer. We thought they couldn’t get better until we discovered that matcha pairs incredibly well with one of our other favorite things—mangoes! This mango puree adds such a vibrant flavor and is shockingly photogenic. It adds just the right amount of sweetness, and every morning we’re together, we whip up this latte to enjoy.
Deel op Facebook Print Recipe

Ingredients

  • yield: 2 10-ounce [300-ml] servings
  • 1 tsp ceremonial-grade matcha powder
  • ⅔ cup 160 ml filtered water
  • 1½ cups 248 g cubed fresh mango
  • 1 tsp raw honey
  • ⅛ tsp fine sea salt
  • Ice as needed (optional)
  • ½ cup 120 ml plain unsweetened almond milk

Instructions

  • Sift the matcha powder into a small bowl and add the water.
  • Whisk them together to combine them and create some froth.
  • Set the bowl aside.
  • Place the mango in a small upright container, then add the honey and salt.
  • Puree the mango with an immersion blender until it is very smooth; you should have 1 cup (240 ml) of puree.
  • Pour ½ cup (120 ml) of the puree into two 16-ounce (480-ml) glasses.
  • Alternatively, you can use a countertop blender or small food processor to create the puree.
  • Add the ice (if using) and, whisking the matcha again if needed, pour ⅓ cup (80 ml) into each glass.
  • Then, pour ¼ cup (60 ml) of the almond milk into each glass.
  • Stir the lattes and enjoy!
————————————————————————————————–
Course; Cold Drinks / Fruit
Diets; Paleo

Superfood Sipping Chocolate

Superfood Sipping Chocolate

Enjoying a cup of warm chocolate has always been a must for our family. In years past, we will admit, it was a boxed variety loaded with more sugar than actual chocolate and then topped with more sugar in the form of tiny marshmallows. We’ve certainly changed for the better! This recipe is a decadent cup of chocolate that’s also loaded with collagen and superfood mushroom powder, so it will provide you with great benefits as well. While you may find it odd to see salt in this recipe, don’t skip it. It really brightens up the loveliness of this drink. We decided to call it sipping chocolate, as it’s best enjoyed slowly because it’s so rich and luxurious. If you prefer a thinner drink, by all means, add a bit more milk and sip away.
Deel op Facebook Print Recipe

Ingredients

yield: 2 (10-ounce [300-ml]) servings

  • 2 cups 480 ml plain unsweetened almond milk or dairy-free milk of choice
  • ¼ cup 42 g dairy-free dark chocolate chips
  • 3 tbsp 45 ml pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • 2 servings mushroom powder
  • 2 servings collagen peptides
  • Dairy-free whipped cream optional

Instructions

  • In a small saucepan over medium-low heat, slowly warm the almond milk.
  • Once the milk is slightly warm, add the chocolate chips, maple syrup, vanilla, salt, mushroom powder and collagen.
  • Whisk these ingredients to combine them.
  • Continue to warm the chocolate mixture until all of the chocolate chips have melted and the mixture is smooth.
  • Pour the sipping chocolate into two 10-ounce (300-ml) cups, add a dollop of dairy-free whipped cream (if using), sip and enjoy!
————————————————————————————————–
Course; Chocolate / Hot drinks
Diets; Paleo

Frothy Vanilla Dream

Frothy Vanilla Dream

Yes, this recipe may seem basic on the outside, but the memories it stirs are far from basic. As a young girl growing up in Colorado, Michelle played outside in the snow. Often she’d get hot chocolate when she came inside, but occasionally, she’d request what is lovingly called “Mormon tea”—not an official name, but it certainly has become our family name for it. Momma DeVona would warm up milk, then she’d add vanilla extract and plenty of sugar. Remaking this memory-filled drink was an absolute must for our book. It sings of comfort and is so similar in taste to the original that it’s practically indistinguishable. Filled with actual vanilla, it’s subtly sweet, and you would never know it’s dairy-free.
Deel op Facebook Print Recipe

Ingredients

  • yield: 2 10-ounce [300-ml] servings
  • 3 cups 720 ml plain unsweetened dairy-free milk of choice
  • 2 servings vanilla collagen peptides
  • ⅛ tsp fine sea salt
  • ⅛ tsp vanilla powder or seeds from 1 vanilla bean
  • 1 tsp pure maple syrup plus more as needed

Instructions

  • In a small saucepan over medium heat, warm the milk, collagen, salt and vanilla powder, stirring the mixture occasionally to incorporate the collagen.
  • Warm the vanilla milk until it is barely simmering—do not allow it to boil.
  • Remove the saucepan from the heat.
  • Pour the vanilla milk into two 10-ounce (300-ml) mugs.
  • Add the maple syrup, starting with 1 teaspoon and adding more if needed.
  • Grab your trusty frother or a small whisk and, while holding a mug at a slight angle, move the frother up and down for 10 to 15 seconds, until foamy bubbles form.
  • Repeat this process with the other mug of vanilla milk.
  • Sip and enjoy!
————————————————————————————————–
Course; Hot drinks
Diets; Dairy-Free / Paleo