Sweet Baby Jesus, Garlic Dill Mayo!

dill mayo

I’m not even lying when I tell you that this mayo is SO beyond insane that I stood in my kitchen finding reasons to put it on things so I could lick the spoon.  I mean really, who the hell stands around eating mayo!?!?  Apparently I do, and it’s because this stuff is FREAKING delicious!  Like completely out of control and life changing.  LIFE CHANGING FOLKS!

Honestly, I wasn’t planning on blogging tonight.  I was going to cook a simple dinner, take it easy, and just call it a relaxing night.  And then that damned mayo happened…..and I feel guilty NOT sharing it with you guys.

With that being said, there are a couple of tricks to making paleo mayo.  It can be quite finnicky, but if you just find some patience it’s really pretty easy.  Minimal ingredients, a little bit of time, a LOT of calm and love in your heart, and you have magical mayo at the end! Plus, it makes a good amount!  I can’t wait to use this to make crazy good salads!  I’m thinking some sort of sweet potato salad….probably with bacon.  OOOOOH!  Or a BLT chicken salad!  Yep, that’s happening.  Stay tuned for that one, it’s gonna be good.  I can tell already! See! So much joy, from just a little jar of mayo 🙂

Garlic Dill Mayo

  • 2 egg yolks (save the whites for breakfast!)
  • 1 lemon, juiced (you want about 2-3 tablespoons of fresh lemon juice)
  • 1 cup Extra Light Tasting Olive Oil, seriously, DON’T use regular Extra Virgin, it won’t come together correctly……you could play around with other oils here as well or combinations, but you are going to want it to be a majority of oil that will stay in a liquid state (AKA NOT all coconut oil)
  • 2 tablespoons fresh dill (or 1 tablespoon dried dill)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt

***My directions below are using a food processor.  You COULD whisk by hand or with a hand mixer, or hell, you could even use a blender, but ain’t nobody got time for that!  Let the food processor do all the work!***

  1. In the bowl of your food processor add your egg yolks and the juice from half of your lemon. Pulse it a couple of times to combine.
  2. Set the processor on the lowest setting.  While it is mixing, SLOWLY add in your oil.  Seriously, I’m talking a few drops at a time for probably the first 1/4 cup of oil added.  It WILL take time and patience!!!  Just keep the processor running!  When you have created a emulsion, the mixture will start to thicken and turn opaque.  At this point, you can begin to add in your oil a bit more at a time.  I will warn you, err on the side of adding oil VERY slowly! Once you break the emulsion by adding it too quickly, you are screwed and the mayo is trash!
  3. Once all of the oil has been incorporated (it took me upwards of about 7 minutes to get all of it added) you can stop the processor.  You should have a thick and AWESOME looking mayo!!  Yay! You did it!
  4. At this point, scrape down the sides of the bowl and add in the remaining lemon juice as well as the dill and the spices.  Pulse it a few times to mix everything into the mayo.
  5. Taste!!!  Adjust seasoning as needed, just be prepared to want to eat mayo straight off the spoon.  Welcome to being a weirdo!  Sorry to have sealed this fate for you…
  6. Store it in closed container in the fridge.  It keeps as long as eggs normally would, but seriously, I’d be surprised if mine makes it a full week in my fridge!

The uses for this are totally endless.  Like I said earlier, I’m hoping to bring you an epic mayonnaise based salad here sometime soon.  That just sounds SO FREAKING good right now, not to mention, it kind of screams summer! If all else fails, just smear some of this on top of some grilled or broiled salmon and you will be a happy little camper!  See!!

dill mayo salmon

Peace, Love, and Paleo Mayo!

-Meister

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Now Introducing….the WORST blogger ever!!

Seriously friends.  I’m a giant jerk.  I haven’t posted in almost a month.  To be fair, a WHOLE lot of big stuff has happened in the past three weeks.  For starters, I had my birthday!  Yay.  I’m officially 28, so I guess that’s exciting?  Also, school ended for the year, which is always a chaotic time. So let’s do a little review in pics of what I’ve been doing that has kept me away from all of you lovely folks.  Ready? Go! I’ve been….clean bruises

Beating the crap out of myself at the gym everyday!  Honestly, it’s crazy how easily I bruise.

wildcat 5k 2013

Hey look!  I ran a 5k at my school!  Plus, I didn’t die AND I took 12 minutes off of my previous 5k….that means I finished in just under 33 minutes.  I’ll TAKE it!

road trip selfie

I headed down to Kansas City for a brief getaway.  It was GREAT!  Love that city and I LOVE road tripping!  Speaking of, stay tuned for plenty of talk about my “Tour of Texas” I’m doing in July!

Lastly, and possibly the most important thing I’ve been doing….

yard drinking

Enjoying the HELL out of my summer break!  For real. I’ve been enjoying deck beverages, yard beverages, patio beverages, beverages with friends, with family, and by myself!  It’s been amazing to JUST RELAX…..which I don’t allow myself to do much.  I’m pretty sure I could get used to this!

As you can see, I’ve been a busy busy girl!  I know I’ve said it before, but I am going to post more often.  I promise.  No, I really REALLY promise!  Anyways, regardless of all of the awesome going on lately, there have been a few things kind of bringing me down.  One of these is body image.  I am convinced that I will always struggle with it.  Always, no matter how old I get, no matter how confident I become, it’s always lurking….waiting to pounce at one moment of weakness.  That’s all a different post for a different day….but be prepared, because I feel like it’s going to be coming soon!

On to food.  To be quite honest, I haven’t really been cooking much exciting stuff lately.  Just sticking to the basics of a piece of grilled/roasted meat, some veggies, and some fat.  Pretty boring folks!  But the one thing I have been mildly obsessed with is stuffing sweet potatoes.  It’s SO FREAKING GOOD!  Not to mention super simple!  So I’ll give ya a two-fer on recipes tonight.  I owe you…….big time.  So here are two of my beauties!

pulled chicken sweet potato jalapeno beef sweet potato

Garlic Jalapeno Pulled Chicken

  • 3-4 whole jalapeno peppers, cut in half lengthwise (leave all seeds and ribs IN)
  • 4 garlic cloves, peeled and smashed (just whack them with the back of your knife)
  • 2 tablespoons dried minced onion (you could use fresh onion chunks, I just didn’t have any in the house!)
  • 1 teaspoon cumin
  • 1 tablespoon salt
  • 1 pound of chicken (I used chicken tenders….they cook faster, but you could sub breasts or thighs….the cooking time might be a bit different)
  1. In a large dutch oven or stock pot, fill with 4-6 cups of water.
  2. Put ALL ingredients OTHER THAN the chicken into the pot and bring to a boil.
  3. When the water is at a rolling boil, carefully drop your chicken in. Turn the heat back to Medium and continue to boil for about 30 minutes.
  4. To test if chicken is done, simply remove a piece of chicken and split it apart at the thickest part. If it’s not done, just toss it back into the cauldron!
  5. When chicken is cooked through, remove from the pot and allow to cool before shredding by hand.

This turned out slightly spicy and totally delicious!  Not to mention, it can be used for any number of other recipes.  In fact, I scrambled some of the leftover chicken into my eggs the next morning!  Boom.  Plus, it was damn good stuffed into a baked sweet potato and topped with fresh guacamole.

Jalapeno Lime Ground Beef

  • 1 pound ground beef
  • 1-2 jalapeno peppers, seeds and ribs removed, finely diced
  • 4 limes, juiced
  • 1 tablespoon dried minced onion (could sub fresh…about 1/2 an onion, just didn’t have any!)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and Pepper, to taste
  1. In a deep skillet, brown your ground beef.
  2. When beef is almost cooked through add in the remaining ingredients and mix together well.
  3. Turn your heat back to Medium-Low and simmer your ground beef for 8-10 minutes until most of the liquid has evaporated.
  4. Taste, and salt and pepper as needed!
  5. Stuff it in a baked sweet potato and SMASH!

Alrighty, well hopefully I’ve gone and made a bit of amends……I promise not to desert you again! Plus, there will probably be a dessert of some sort coming soon.  I will be selling baked goods at a competition being held at my gym on June 29th, so I will be a baking MACHINE in the next couple of weeks!  Lucky you 🙂 Get out there and enjoy your summer! Peace, Love, and Paleo!

-Meister

Teacher Appreciation and Pepper Steak

appreciation

This is one of the most awesomely crafted phrases I have EVER had a student write about me.  LOVE this kid, and his way with words!

Not sure if you knew this, but apparently this week is all about appreciating folks like teachers and nurses.  It’s been a pretty great week, albeit completely crazy.  I feel like I’ve done nothing but look at my computer screen and work on paperwork and files, BUT about the time I start feeling like garbage about it, I get something like that pic above.  Faith restored.  Honestly, middle schoolers are the freaking greatest. Hands down.  They warm my heart.

You know what DOESN’T warm my heart?  The sound of my bank account screaming for mercy…..which it is doing a LOT of lately.  No joke.  Thank the good Lord I’m going out of town with my parents this weekend, or I’m not sure how I would eat.  Mostly likely I’d live off of homemade almond butter and canned tomatoes, because that’s all that is in my house.  Oh! And almond flour…..lots and LOTS of almond flour.  So if all else fails, I’m gonna be living on trash.  Great.  Naturally, what do I do when I have no money?  Buy concert tickets, DUH!!!  No but seriously, I put a pair on tickets on my credit card tonight.  I didn’t even blink an eye.  It needed to happen.  I mean, it’s to see She & Him.  They are pretty much amazing, and it’s at an outdoor venue….double win.  And the ultimate grand prize?  Tilly & the Wall is opening.  They may be my favorite band.  EVER.  EVAAAAAAAAAR!  So see?  I really had no choice.  Eh, that’s what credit cards are for, right?

I’m going out of town again tomorrow afternoon.  Driving up to Minneapolis again, but this time with the family.  We are all heading up for my cousin’s graduation.  It’s gonna be a blast.  I just love that city so much…..swoon! The kicker is that since Mother’s Day is on Sunday, I need to figure out how to make a 6 hour car ride home AMAZING for my mom.  Pretty sure it’s going to include a lot of leaving her alone……or singing to ridiculous musicals in the car, and giving handmade cards (because that’s all I can afford….).  Hell, I might even get crazy and write some EPIC Mom haiku’s for recitation on the car ride! I’m getting excited just thinking about it.

Speaking of Moms, mine is pretty awesome.  She was at the grocery store and noticed that they had grassfed beef….so she bought me some.  How sweet is that?  I mean, I think that’s pretty freaking adorable.  So this pepper steak is completely owed to her because she purchased the meat.  Love ya Ma!

peppersteak

Pepper Steak Stir Fry

  • 2 medium red bell peppers, sliced
  • 2 medium green peppers, sliced
  • 1 medium to large onion, sliced
  • 3 cloves garlic, minced
  • 1 pound-ish beef, I used strip steak, thinly sliced
  • 1/4 cup coconut aminos
  • 1/4 cup apple cider vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Chinese Five Spice powder
  • 1/4 teaspoon crushed red pepper flakes
  • salt to taste
  1. In a deep skillet, heat 1 tablespoon coconut oil.  When skillet is hot, add beef strips and season with a bit of salt and pepper.  Stir fry until the beef is browned on all sides, about 5-7 minutes.  Remove beef from the pan.
  2. Add another tablespoon of coconut oil to the pan drippings.  When melted, add in your peppers and onions.  Stir fry for about 5 minutes.
  3. Add in the garlic and cook until all veggies are beginning to soften and brown a bit on the edges.
  4. While veggies are cooking, in a small bowl (or a measuring cup) combine the remaining ingredients to make your sauce. Top it off with water to create 1 cup total of liquid.
  5. Add back in the beef to the skillet and combine well with the veggies.  Pour the sauce over the mixture and let simmer on medium until the sauce begins to thicken and coats all of the meat and veggies.  Depending on how high your heat is, this could take about 10-15 minutes.
  6. Bowl it up and smash!!

You could also serve this over cauliflower rice or spaghetti squash.  Any way you serve it, it’s gonna be delicious!  I suppose I should go think about packing for my trip and getting things all ready to go for another weekend away. Wishing everyone a great weekend, and don’t forget to love on your Mom! Peace, Love, and Paleo!

-Meister

Apologies, Insanity, and Crockpot Cooking

Holy CRAP!  So it’s been over a week since I’ve been on here…..my apologies.  For real, I feel like kind of a dick about it.  My life went from super calm and peaceful with seemingly TONS of down time to COMPLETELY FREAKING INSANE in the course of a couple of days.  I’ve just been all over the place, putting out fires left and right, and pretty much going into survival mode.

Couple of things to keep y’all updated and give you a taste of what I’m dealing with:

  1. Mexico is a NO go.  Which totally sucks.  Ultimately it was a money thing.  I mean, don’t get me wrong, I LOVE what I do, but while public education pays the bills, it doesn’t always allow for extra expenses…..like a trip to Mexico when the cost of an all-inclusive resort was grossly out of your price range.
  2. Subsequently, due to lack of Mexico trip and lack of funds…..the “Cancun Challenge” is also no longer going.  I am still committed to rocking the paleo way, but I’m allowing myself a drink or two at special occasions as well as a bit of natural sugar every once in a while.  That being said, MINIMAL cheats, again only for special occasions, and still never any gluten.
  3. The end of the school year is rapidly approaching.  As I sit here typing this, I have 14 days with students left.  In that 14 days, we have 2 fieldtrips, final exams, 6 parent meetings, final reports to write on 10 of my students, OH! and I have to find time in there to clean and pack up my classroom.
  4. Toss a couple of roadtrips to Minneapolis in there and I’m quickly becoming an over-scheduled crazy person.

Speaking of roadtrips, I escaped to Minneapolis this past weekend and it was glorious.  I hung out with some of my nearest and dearest guy friends, and had an amazing weekend full of epic deep conversation, excellent food, Cinco de Mayo celebrations, wearing sweatpants, and consuming mass amounts of hard cider and playing on playground equipment.  It was maybe one of the greatest weekends in a very long time!  Here are just a couple of pics from the weekend…..both food related of course.

   paleofail    cincofeast

Those Strongbows were purchased purely because they were the only cider available in a tallboy can….and that pic on the right is the EPIC Cinco feast we made.  It’s all topped off by some freaking delicious bacon avocado pico deliciousness that the boys and I just made up on the spot.  Out. Of. Control.  Did I mention I love those boys?  Because I do…..mostly because we got to cook together, drink together, and they indulge silly ideas like bacon avocado pico, microwaving avocados, and swinging on swings with a drink in your hand.  That’s friendship.  We also made sure to music bomb the bar we hung out in with plenty of Rick Astley, Carly Rae Jepsen, and Miley Cyrus.  Yeah, we’re those guys.

Enough rambling….on to food!  I am going to apologize in advance for this picture, because it looks really gross.  I promise, it’s so ridiculously good though.  I just suck at taking pics.  Not to mention this is SUPER easy.  I prepped it at night and let it cook overnight so it was ready in the morning.  Boom.  Instant lunches ready to go!

chickenpicatta

Crockpot Chicken Picatta

  • 1.5 pounds boneless skinless chicken breast, cut into large chunks
  • Juice of 3-4 lemons
  • 1/4 cup plus 2 tablespoons ghee (or grassfed butter if that’s your thing!)
  • 1 medium onion, cut into large pieces
  • 3-4 cloves garlic, rough chopped
  • 2-3 tablespoons capers, plus some of the liquid from the jar…about 1 tablespoon
  1. In the bottom of your crockpot, put your onions and garlic.
  2. Layer your raw chicken in on top next. Season it with some salt and pepper, to your tastes. (You could put your chicken in frozen, just add about 2 hours onto your cooking time).
  3. On top of your chicken, add your capers, lemon juice, and chunk up your ghee and make sure you evenly distribute it.  It’ll help it melt more evenly.
  4. Cook on low for about 6 hours.  If you are going to go longer than 6 hours, I would add in some additional liquid.  Probably 1/2 cup – 1 cup of chicken stock.
  5. Serve it up with some spaghetti squash and enjoy a buttery delicious CRAZY STUPID EASY meal!

There it is folks!  I promise to try to get on here more than once a week.  That’s just rude on my part, and I apologize for being a dick like that.  In the mean time, cheers to good friendships, good food, and letting out your inner kid! Peace, Love, and Paleo!

-Meister

Salmon Patties for a Crazy Weekend

As I type this, there are 5 dozen freshly baked Paleo chocolate chunk cookies sitting on my counter….straight from the oven.  My mouth is literally watering and all I can think about is the smell of those damn cookies!  But on the upside, I haven’t had ANY of them…..so I’m sticking to my Whole30!  Boom.  Those broads at the baby shower tomorrow better eat every single last one of those cookies…..otherwise I’m giving them away.  There is NO way they are coming back into my house!  I’m not sure I could resist any longer….

This weekend was completely insane.  Yesterday was packed full of a great “mystery” workout, a fabulous nutrition seminar, some lunch with a rockin’ crew, then a wedding with a group of people I haven’t seen in WAY too long!  Today, I was up entirely too early and hit the ground running!  For real, I don’t know what it is lately, but I have been sleeping FANTASTICALLY!!  I’m chocking it up to the PurePharma Magnesium/Zinc supplement I started taking.  That shit is legit.  I’m kind of in love with it.  So I was a powerhouse today in terms of getting stuff done.  I cleaned my house, planned meals, mowed the lawn, had dinner at my parents’ house, went grocery shopping, and baked those damned cookies.  I’m tired just re-reading that.  Ugh.

On top of everything, it was abso-freaking-lutely GORGEOUS this weekend!  I opened up my entire house, I wore shorts and flip flops, and I got a little bit of color from mowing the lawn.  Heck yes.  FINALLY! It just better stay this way.  Or I’m going to become a stupid sullen teenager over it.  So yes.  Epic weather, epic weekend, less than epic post.  Sorry friends.

I made these salmon patties a while back and they were pretty awesome.  I got a little worried because they were kind of crumbly before they cooked, but they held together beautifully! Not to mention they were pretty delicious!  Anyways, I made another batch of them to snack on throughout the weekend because I knew it was gonna be crazy, and they got me through like a charm!

salmon patties

I topped mine with some of my homemade red sauce and served them up with some roasted veggies!

Salmon Patties

  • 2 cans salmon drained, get the higher quality stuff without a bunch of extra junk in it (I know it looks totally gross in the can…..just deal with it quickly and break it up, you can do it!)
  • 1 egg
  • 1 tablespoon coconut flour
  • 2 tablespoons dried minced onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10-15 basil leaves, finely chopped
  • 5 sundried tomatoes, finely chopped
  1. Mix all ingredients together in a bowl. Make sure you incorporate everything well.
  2. In a deep skillet, melt down 2 tablespoons coconut oil.
  3. Form your mixture into patties.  I got 8 out of mine.  You want them to be a little on the thicker side, about 1/2 inch thick so that they don’t fall apart.  When forming your patties, be sure they are tightly packed…..or they will crumble!
  4. Saute your salmon patties in the coconut oil until they get a nice brown crust.  It’s about 3-4 minutes per side.
  5. Plate them up and enjoy!

You can eat these hot, cold, or anywhere in between!  In fact, I ate them all three ways this weekend!  Just make sure you store your leftovers in the fridge!  Here’s to continuing with high productivity and finishing out the first 30 days of my Cancun Challenge strong!!!  Peace, Love, and Paleo!

-Meister

Prosciutto and Sage Chicken Roll Ups

chicken and sage rolls

I’m officially on the downhill slide of my first 30 days of my almost 90 day Cancun challenge!  Honestly, I feel like I’m somewhat over the sugar urges.  I haven’t wanted to smash on sweet stuff in almost a week…..despite having a plate of homemade cupcakes on my kitchen counter!  Now THAT, my friends is willpower!  I just keep looking at them and thinking…..you know you don’t want that, and it won’t even be that satisfying, AND you’ll feel like crap afterwards.  By the time I rationalize all of that, I’m usually good!

Now salt?  That is where my bizarre food cravings are kicking into high gear.  Maybe it’s the fact that my allergies are kicking up because it’s FINALLY maybe starting to really act like spring here!!  But for some reason, I can’t seem to get enough salt!  Everything I make is tasting bland, and I’ve NEVER been someone who reaches for the salt shaker…..weird.  I’m sure I have some sort of imbalance going on inside of me, but whatever, I’m just gonna ride it out for now!

Speaking of the weather finally turning around here…..it was ACTUALLY sunny today!  And somewhat warm!  And as we speak, I’m watching a full-ish moon rising in a CLEAR sky.  Simple pleasures, folks.  I swear, the fact that it was sunny today improved my mood hugely.  By the end of the week, it’s supposed to be almost 70 degrees!  That’s damn near flip flop weather…..which means I need to get it together and go get a pedicure.  Ain’t NOBODY got time for unpolished toes.  For real.

Alright, food for tonight.  My mom used to make these chicken roll ups with prosciutto, sage, and then some sort of cheese.  Then she’d make a wine and mushroom gravy for them……needless to say, they were off the chain!  So I was feeling a hankering for these bad boys.  I just left out the cheese (duh….) and skipped out on a sauce, mostly due to time constraints.  These turned out great!

Prosciutto and Sage Chicken Roll Ups

  • 4 large chicken breasts, pounded out to about 1/2 inch thick
  • 3 oz. prosciutto
  • 1 oz. package of fresh sage……or about 30ish sage leaves (you could use ground sage here, but fresh is much better! If using dry, use between 1/4 and 1/2 teaspoon per roll, depending on how “sage-y” you like it)
  • toothpicks
  • garlic powder, onion powder, salt, pepper, celery salt
  1. Preheat oven to 375 degrees.
  2. Lay out you pounded out chicken breasts and lightly sprinkle the top side with each of the spices….NOT the sage though, save that for later!
  3. Layer 2 slices of prosciutto on each piece of chicken.
  4. Next, evenly arrange your sage leaves (or dried sage) over your prosciutto.
  5. Roll your chicken breasts up with all of the goodies inside and secure with 3-4 toothpicks.  You want to make sure that you roll them tightly and tuck any exposed goodies in on the ends.  Get good and messy with this!
  6. Lightly sprinkle the outside with salt and fresh cracked pepper.
  7. In a deep skillet, melt 1 tablespoon of coconut oil.
  8. Lightly brown the chicken rolls in the coconut oil on all sides. You will want to give them about 2-3 minutes per side.  This might get kind of funky with toothpicks sticking out every which way….just do your best to get as much browning on there as possible!
  9. Once you have browned as much of the outsides as you can, place chicken rolls on a foil lined baking sheet and bake for 10-15 minutes.  This will depend on how thick your chicken rolls are and how long they actually cooked in your skillet.  Use a meat thermometer to check (or do like I did and at 15 minutes, pull one out and cut it in half…..if it’s still pink, keep cooking!)
  10. Remove them from the oven, remove the toothpicks and devour!

I served mine sliced over some sauteed and steamed kale with sundried tomatoes.  It was insanely delicious and took me right back to my Mama’s old favorite! Seriously, the browned chicken breast, the salty slightly bacon-y flavor from the prosciutto, the earthy sage….MMM!!!  So good!  Hope you enjoy them!  They are a total “WOW!” meal as well because they look really pretty….so get after it! Peace, Love, and Paleo!

-Meister

Avocado Pesto

avo pesto

As the weekend draws to a close I need to put two things out there.  First, I’m sorry I haven’t posted until now…I realize it’s been a couple of days.  Things have been a wee bit crazy around here and I chose to support the people in my world instead of blog, my most sincere apologies.  Secondly, I have come to truly value spending time with people who build me up positively.  One of my oldest dearest friends is in town, and seeing her really lifted me up today.

This week is gearing up to be a crazy one!  Two fieldtrips at school means that I need to plan lunches that can be eaten on the go…..which on a Whole30, ends up looking like a bunch of random stuff thrown together.  Seriously, on Tuesday, I’m pretty sure I’m taking a pouch of salmon, a few clementines, some coconut flakes, and some celery and carrots.  It’s all “snack” foods, rolled together to make it count as a meal.  Meh, it happens!

Speaking of my Whole 30/90ish, tomorrow marks day 15!  In the world of a pure Whole30, that’s the halfway mark!  I’m so proud of my girl Ava…..we are sticking with it!  I’m definitely noticing bodily changes, and my incessant cravings for sugar are seeming to dwindle, so I’ll take it!  I even baked a pie, a FREAKING PIE, without tasting a single bit of the batter/mix/filling.  Willpower has returned to me, and boy does it feel good!

Onto food!  This avocado pesto started out as just regular pesto….until I realized I had a couple of avocados lying around that were going to go bad if I didn’t use them.  I figured, hell, they were green too, so what would it hurt to just toss them in?  It didn’t hurt a damn thing.  In fact, in increased the awesomeness of this pesto by about 10 fold!  Enjoy!

Avocado Pesto

  • 3 oz. fresh basil (I used the big, deep container from Trader Joe’s)
  • 1 oz. fresh parsley (again, used the small pack from Trader Joe’s)
  • 3 garlic cloves, peeled and smashed
  • 2 ripe avocados
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • Juice of 1 lemon
  • 1/2 cup olive oil, give or take….depending on how thick you like your sauce
  1. In a food processor, add your fresh herbs, garlic cloves, and your salt. Pulse until herbs are chopped down into very small pieces, and the mix is well combined.
  2. Add in your avocados, lemon juice, and spices.  Pulse to smash up the avocados and mix it all together into a green paste.
  3. Stream in your olive oil until you achieve the consistency that you like.  I used right at 1/2 cup of olive oil, but you do whatever brings you joy!
  4. Taste to make sure it is seasoned well.  Don’t fear, the garlic will be pretty sharp at first….it will mellow a bit with time.  But I like the garlicky kick!  Roll with it!
  5. Use it to top spaghetti squash, or chicken, or pan seared pork chops AND spaghetti squash…..like I did!
  6. SMASH!
  7. Store the leftovers in the fridge……and feel free to serve it warm or at room temp.  It’s delish either way!

This is going to become a staple in my kitchen.  I can’t wait to toss some grilled veggies in it once the weather turns around for good!! Peace, Love, and Paleo!

-Meister