Everyday Paleo (34 page)

Walnut Pesto

We all love pesto, and this pesto is held high on a pedestal by my family. Maybe it’s the walnuts, or maybe it’s the fresh basil, but no one misses the Parmesan that is typically the star ingredient in most pestos. Just make sure to keep your basil fresh. This can be accomplished by putting your bunch of basil in a glass of water and keeping it in your fridge, as it will last much longer this way! We love this pesto spooned over grilled chicken or pork loin, and even over eggs. Jaden and Rowan love to be in charge of squeezing in the lemon juice!

Prep Time: 5 minutes

• 1 cup walnut halves and pieces
  
• 6 garlic cloves
  
• 1 teaspoon sea salt
  
• 1 cup extra-virgin olive oil
  
• 3½ cups fresh basil
  
• Juice from ½ lemon
  

1.
In a food processor add the walnuts, garlic, sea salt, and extra-virgin olive oil. Process until smooth.

2.
Add the basil and lemon juice, and process again until smooth.

Super Citrus Salad Dressing

Try this salad dressing on my Carrot Fennel Salad instead of the olive oil and balsamic vinegar! This dressing can also be used as a marinade for chicken or beef, with the citrus acting as a natural tenderizer. I recommend always having fresh ginger, herbs, and lemons or limes on hand. These three ingredients can liven up any dish!

Prep Time: 5 minutes

• ½ cup extra-virgin olive oil
  
• Juice from 1 lemon
  
• Juice from ½ orange
  
• 1 teaspoon savory, minced
  
• ½ teaspoon fresh ginger, grated
  
• Pinch of salt
  

1.
Whisk all ingredients together and drizzle over salad greens.

Avocado Dressing and Dip

It’s not really guacamole, but rather a smooth, creamy avocado dip! Jaden helped me come up with this recipe, and he is so proud to have been able to invent a recipe without hardly any help from me! My kids love this dip with carrot sticks, broccoli, and jicama. They even like to dip turkey and chicken pieces! Having this dip on hand is a great addition to school lunches or for a quick after-school snack.

Prep Time: 5 minutes

• 2 ripe avocados
  
• 4 tablespoons extra-virgin olive oil
  
• 2 garlic cloves
  
• 1 tablespoon fresh squeezed lemon juice
  
• ½ teaspoon pepper
  
• Pinch of cayenne pepper
  
• 1 cup mild green salsa
  

1.
Place all ingredients in a food processor and blend on high until smooth. Serve as dip with fresh veggies or as a dressing over organic mixed baby greens.

Egg Houses

I firmly believe that the best place for an egg to live is nestled inside of a juicy tomato and topped with crunchy bacon. Hence, the name “Egg Houses.” The amazing thing about this delicious meal is that the egg yolk stays runny, and when you cut into the tomato and the egg together, it creates this beautiful, scrumptious mess, which mixes with the bacon goodness. If you’re anything like me, you won’t want to eat just one!

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4

• 4 large tomatoes
  
• 4 eggs
  
• 2–3 strips bacon, crumbled
  
• 1 tablespoon extra-virgin olive oil
  
• Black pepper to taste
  
• Diced chives
  

1.
Preheat oven to 425°F.

2.
Cut off just the top of the tomatoes and gently scoop out the insides.

3.
Crack one egg in each tomato cup and bake for 25 minutes.

4.
While the tomatoes and eggs are baking, cook the bacon.

5.
After the egg houses are done baking, crumble the cooked bacon on top. Next, top with chopped chives.

Huevos Rancheros

You can use this tomatillo salsa for more than just Huevos Rancheros! Although my favorite way to eat this tangy, delicious concoction happens to be over eggs, you can also use the salsa in any of my recipes that call for salsa verde, such as my Avocado Dressing and Dip or for the Chile Rellenos.

Prep and Cook Time: 15 minutes

Serves: 4

• 10–12 tomatillos
  
• 1 jalapeño
  
• 3 garlic cloves
  
• 1 bunch fresh cilantro
  
• Juice from 1 lime
  
• Sea salt to taste
  
• 6 tablespoons organic butter
  
• 8 eggs
  
• 2 avocados, sliced
  

1.
Remove the husks from the tomatillos, wash and dry well.

2.
Place the tomatillos and the jalapeño in a skillet and cook over medium-high heat, turning often until the skins of the tomatillo and jalapeño begin to blacken (about 10 minutes).

3.
Place the tomatillos, jalapeño, cilantro, garlic, lime juice, and salt into a food processor and process until smooth.

4.
Melt the butter in a pan and crack in the eggs. Turn the heat down to medium low and cover; do not flip the eggs. Cook until the whites are solid but the yolk still runny.

5.
Serve two eggs over sliced avocado topped with the green tomatillo salsa.

Frittata for All

The frittata can be made in million different ways, so this recipe should never get old! If you explore and experiment with different ingredient options, you will be amazed at how great this meal always turns out! I also love using fresh spinach, sausage, and zucchini squash in my frittatas. Just don’t forget to top it with either the Huevos Rancheros sauce or some Dixie Fresh Salsa and sliced avocados!

Prep Time: 15 minutes

Cook Time: 12–18 minutes

Serves: 5

• 6 bacon strips, diced
  
• 10 eggs
  
• 1 bell pepper, finely diced
  
• 5 green onions, diced
  
• 1 tablespoon dried oregano
  
• Black pepper to taste