Day 30: Happy Dance!

Hi Everyone!  Welcome to Day 30! 

This wraps up our official 30 days of recipes.  For continued paleo and life inspiration, move on over to my weekly blog "The Whole 30 and Beyond".

And here are some paleo resources for your continued journey.  My hope is you don't just jump back to old habits but keep the healthy changes that make you feel better in your life.


1) My favorite blogs

• Nom Nom Paleo - www.nomnompaleo.com. Full of great information and useful, yummy recipes, and she's a mom so it's very practical. Also, Michelle is coming to NYC and I'm going to get an autograph! What has happened to me?!? 
• Paleo OMG - www.paleomg.com. I like this one for the group because it's not super strict paleo.
• The Paleo Mom - www.thepaleomom.com. I mentioned her this week - great ideas on how to incorporate paleo into your family's lifestyle. 
• Here's also a list of Nom Nom Paleo's favorite resources.

2) Food Options & Staples in your kitchen.

• Julian Bakery: www.julianbakery.com. We love the paleo pizza crust and also roll them into breadsticks.  
• Paleo People Granola.   The Cacao is yummy. I had it pre-Whole30 and Ken devours it. Here's a link to amazon.
• OMilk Almond Milk. http://www.omilknyc.com
• Ghee
• Coconut Aminos 

Day 29 of Whole 30 Days: Homemade Ranch (and another mayo dressing)

Hi everyone!  

It's almost the end of our 30 days AND a big football weekend, so I'm adding another great recipe for Ranch Dressing.  Why not make your own?  It'll taste better and you'll know what's in it.  That's a win-win.  

The Best Homemade Ranch Dressing Ever from Paleogrubs.com 

Ingredients

• 1/2 cup Paleo mayo (see below)
• 1/2 cup coconut milk
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dill
• Salt and freshly ground pepper, to taste

Instructions

• Whisk all ingredients together to combine. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.

Mayo recipe

• 1 egg, room temperature
• 2 tbsp lemon juice or apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp dry mustard
• 1 cup light olive oil*

• In a tall glass (if using an immersion blender) or a blender, place the egg and lemon juice. Let come to room temperature, about one hour. Add the salt and mustard. Blend ingredients. While blending, very slowly pour in the olive oil. Blend until it reaches desired consistency. Store in the refrigerator for up to a week.
• *It’s important to use a light olive oil, not full flavor, for mayonnaise. You could also use almond or walnut oil instead.

Love,

Tracey