Potato Salad with Paprika.

My grandma could make potato salad in her sleep (she probably actually has at least once). So when I said I’d make dinner for the extended family and decided to include potato salad, I was a little intimidated. I know she likes potato salad her way, with sweet pickle relish and loads of mayonnaise, but that’s not my style! I did keep it a little vinegar-y and slightly sweet, but I loaded the dressing with flavor from garlic powder and paprika, and I salted it like crazy. Potatoes, man…they are serious salt sponges. Because of this, it was imperative to allow the salad to rest overnight. Otherwise, the dressing was way too salty and the potatoes relatively flavorless. This recipe is just in time for Memorial Day barbecues!

 

5 lbs white potatoes, peeled and cut into 1″ pieces

1 red onion, finely diced

3 ribs celery, cut in half lengthwise and chopped

3 hard-cooked eggs, peeled and diced

1 c mayonnaise

1/4 c yellow mustard

1/4 c apple cider vinegar

1 tsp garlic powder

1/2 tsp paprika

3 tsp sea salt

1 tsp black pepper

 

Rinse and drain uncooked potatoes in cold water. In a large pot, boil potatoes in enough water to cover them + one inch. Remove from heat and drain when potatoes are fork-tender, after about 20 minutes. Meanwhile, in a large bowl, mix the mayonnaise, mustard, vinegar, garlic powder, paprika, salt, and pepper. Fold in the onion, celery, and egg. Fold in the potatoes until fully coated with the dressing and vegetables (it helps if the potatoes are warm). Cover with plastic wrap and refrigerate at least 4 hours, or overnight. Before serving, taste for seasoning; add more dressing if necessary (mix 1/4 c mayo, dash of mustard, dash of vinegar; coat and stir potatoes in). Sprinkle top with a dusting of paprika to make it pretty.

Beet Breakfast Muffins.

I have a new beet obsession, mostly in the form of decadent breakfast foods. Sort of counter-intuitive, I know, but otherwise I am the only one eating the beets besides my infant, who takes his pureed. I’ve made these chocolate beet muffins a handful of times since discovering the recipe (AMAZING blog, by the way) and have thrown them into pancakes and smoothies. This recipe is a smooshed-together version of Ree’s Mom’s Muffins and my own muffin engineering. I prefer muffin recipes with oil and nut meal in them, and let’s be honest: hot pink in the morning is always a plus. These babies are moist, crunchy, wholesome, and packed with flavor. Don’t skimp on the vanilla!

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1 1/2 c unbleached all-purpose flour

1 c old-fashioned oats

1 c walnuts

1/2 c flax seeds

2 tsp baking  powder

1 tsp baking soda

1/2 tsp salt

1 medium beet, roasted, peeled, and sliced into 1″ pieces (about 1 c)

1/4 c honey

1/3 c coconut oil

1 c sour almond milk (1 tsp apple cider vinegar + almond milk to 1 c mark; rest in glass measuring cup 5 minutes)

2 eggs

1 tsp vanilla

 

In a food processor, pulse flour, oats, walnuts, flax, baking powder, baking soda, and salt 10 times. Add sliced beets, honey, and coconut oil; pulse another 15 times or until mixture is slightly uniform in color and texture. Crack eggs into almond milk mixture and whisk. Slowly pour eggy milk into food processor while pulsing. Batter is ready when it is totally wet and uniform in color (don’t over-mix; you probably won’t use all the milk/egg). Pour in vanilla and pulse 3-4 times. Portion into well-greased muffin cups and bake 15 minutes at 375 degrees.

Paleo Pumpkin Pancakes.

4 eggs

1/2 c canned pumpkin puree

1 tbsp honey

1 tsp cinnamon

1/4 tsp allspice OR nutmeg

1/4 tsp baking soda

2 tbsp coconut oil, melted, plus more for cooking

Dash salt

Sliced bananas (opt.)

 

Combine all ingredients with the exception of the coconut oil in a medium bowl. Whisk until smooth. Whisk in melted coconut oil. Pour in 1/4 c increments onto a hot greased skillet; turn when bubbles appear. Serve with sliced bananas on top.

Coconut Pancakes.

2 bananas

3 eggs

3 tbsp coconut flour

1/4 tsp baking soda

1 tsp vanilla

1/2 tsp cinnamon

Dash salt

 

In a blender or food processor, process bananas until smooth. Add eggs; process until fully incorporated. Add coconut flour, baking soda, vanilla, cinnamon, and salt and fully combine. Pour in 1/4 c portions onto a hot greased skillet; turn when bubbles form. Serve with fruit or jam.

Dairy-Free Hamburger Buns.

1 c plus 2 tbsp very warm water

2 tbsp yeast

1/3 c vegetable oil

1 tbsp honey

1 egg, beaten

1 tsp salt

3-3 1/2 c flour

 

Pour warm water into a large bowl. Sprinkle the yeast on top; add oil and honey. Let stand 10 minutes (yeast should foam up). Mix in egg and salt. Slowly add the flour (I start with 3/4 c and do 1/4 c increments) until dough is soft and barely sticky. Total flour should be about 3 c. Turn dough out onto a floured surface and knead for a few minutes, adding flour if necessary. Divide into 12 pieces; roll each piece into a ball and flatten slightly. Place balls on a greased baking sheet and cover with a towel. Let rest 30 minutes. Bake 10 minutes at 475 degrees.

Almond and White Bean Hummus.

No tahini? Improvise with almond butter! I like the mild flavor of the white beans and the goodness of raw garlic and olive oil. The almond butter provided the glutamates needed to make this white bean “spread” a true hummus!

 

1 can white beans, rinsed

1 1/2 tsp almond butter

1/2 lemon, juiced

1 clove garlic, peeled and smashed

1/2 tsp sea salt

1/8 tsp black pepper

3-4 tbsp olive oil

 

In a food processor, blend together beans, almond butter, lemon juice, garlic, salt, and pepper until mostly smooth. Leaving processor running, drizzle in olive oil until desired consistency is achieved, pausing to scrape down sides occasionally. Serve with veggies or as a spread on a sandwich.

Trail Mix Cookies.

This is pretty much just a rendition of this recipe, but it was dang good, and I won’t keep the dang good variations of my recipes to mahself! For the coconut milk, I used part of a can of coconut cream from Trader Joe’s (basically a can of coconut milk). I think it helped bind the batter a little bit and added creamy moisture, but any kind of milk will work. These cookies have a tiny bit of sweetness, a slightly savory quality, and a whole ton of texture. Think cakey granola bar!

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2 c flour

3 c oats

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp salt

1/2 c sugar

1 c oil (I used corn; melted coconut oil would make it more wholesome)

1/2 c coconut milk

2 eggs

1/4 c dried cranberries

1/4 c raisins (I used a combination of golden and regular raisins)

1/2 c chopped walnuts

1/4 c sunflower seeds

1/2 c coconut flakes

 

In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, salt, and sugar. Stir in oil, milk, and eggs until combined; fold in the fruit and nuts. Shape into 1 1/2-2″ balls; bake on parchment-lined baking sheets at 350 degrees for 7-10 minutes or until tops begin to brown very slightly. Allow to rest on the pan for 1 minute; remove to a cooling rack. Enjoy warm.