This chunky guacamole tastes delicious on top of sliced cucumbers for a healthy paleo friendly appetizer or snack. It’s a bit heavy on the red onions, but I always add a ton to mine, since they are full of sulphur containing compounds as well as Vitamin C, B6, iron, folate, and potassium (1).
I used cherry tomatoes, even though they can be annoying to chop, because they are a bit sweeter than the larger varieties. I also prefer persian cucumbers because you don’t have to worry about seeds and the skin is thin, so you can just slice and eat. Cucumbers are on the dirty dozen list, and since you are eating the skin, it’s best to buy organic (2).
I’ve finally done a deviled eggs post! I feel like now I’m officially a paleo food blogger, since every paleo blogger or cookbook contains at least some version of a deviled egg recipe. I garnished mine with extra fine cornichons (aka french style gherkins). I also used my favorite Coconut Oil Mayo recipe, that also happens to contain olive oil and a good deal of lemon. Delish!
For boiling the eggs I followed this post, How to Make the Perfect Hard Boiled (Hard Cooked) Eggs by Getty Stewart. The only difference is that I like to crack mine on the side lengthwise, instead of on the wide end where the air sac is. I don’t know why but starting in the middle works better for me.
This “cheesy” garlic and pine nut dip is made with nutritional yeast to make it dairy free. The pine nuts give it a nice creamy texture. I garnished it with chopped chives, because I love my onions, and chives makes everything look beautiful. But, they are optional, of course. Feel free to blend in some roasted garlic or sun-dried tomatoes too, if you want some additional flavors. I had some amazing sun-dried tomato and jalapeno dip recently that I couldn’t eat fast enough. I also love my dips with baby carrots if cucumbers aren’t your thing. Those two are my favorite chip substitutes 🙂
This breakfast chicken liver pate is for all my breakfast and bacon lovers out there. It’s especially great, for all the chicken liver newbies out, and for all my bacon loving paleo people. Trust me, bacon makes everything taste better, and if you’re not a fan of chicken liver, you should still give this a try.
My husband actually came up with this idea. Since my traditional chopped chicken liver, uses hard boiled eggs anyway. It was a really easy to add bacon to the recipe, to give it more wonderful breakfast flavors. Plus, I was able to caramelize the onions in leftover bacon fat, which means a ton of bacon flavor. Chicken liver is the mildest of the livers, but it can still be a strong, unpalatable flavor, especially for those who aren’t used to eating it. So, it’s best to cook it with strong flavors, otherwise the liver flavor will overpower the dish and turn off people to offal. Which would be a shame, since it’s such a powerhouse of nutrients.
Fry up bacon in large pan, set aside bacon and save fat in pan.
Chop up white onion, and caramelize in bacon fat, then set aside.
Leave leftover bacon fat in pan, and saute chicken livers 4 minutes per side or until inside is pink.
Then, in food processor, blend up bacon and onions first so there are no chunky bacon bits. Then add chicken livers and blend until desired smoothness.
Lastly, add hard boiled eggs, sea salt and black pepper and pulse food processor a few times.
(Optional) Serve on sliced cucumbers, and garnish with chives.
I loved tuna salad growing up. When I used to make it for myself, I would always add a ton of onions. Even back then, I guess I couldn’t get enough of them. Since they’re so healthy, I don’t mind the onion breath.
Since tuna can contain a lot of mercury, avoid eating this very often. We also bought the expensive cans of Wild Albacore Tuna from Whole Foods by Wild Planet. There is no liquid or fillers added, it’s just 100% tuna and sea salt, plus the can lining is BPA free and since it’s wild, it’s non-GMO. It’s also the best choice for sustainability since it’s pole and troll caught. Shameer and I sampled some when we were at the Monterey Bay Aquarium, and liked it, so we thought we’d stroll down memory lane with an old fav – tuna salad.
The mayo will make or break this recipe. Which is why I recommend making coconut oil mayo. This homemade mayo has a strong lemon and dijon flavor that pairs well with tuna. You can substitute the mayo, but it will change the flavor of the final dish. When I’m lazy, I use store bought avocado oil mayo and add fresh lemon juice and dijon mustard to taste.
I love salsa, and I love peaches, so naturally I love peach salsa. I used to buy peach salsa all the time when I was in high school. I’m a big fan of the sweet and salty if you eat them with chips, or sweet and spicy if you decide to add more peppers, which I plan on doing in the future. The mild version would be great for a party, and since this recipe makes a ton of salsa, I suggest sharing it. But for myself, I would add in a few more jalapenos or a serrano pepper. For the healthiest option, I eat them with some cucumbers – my favorite chip alternative.
