Left Over Turkey – What to do with it!

Two week ago we celebrated Thanksgiving with our Bible study and we were in charge of the turkey. I cooked a 27lb bird for 16 adults and 18 kids… we ended up with LOTS of leftovers! I’m not complaining! We had some for dinner that week and I froze some for future use! Continue reading “Left Over Turkey – What to do with it!”

Paleo Mayo

Back in 2011 I did a post on fermented mayonnaise which I used for quite a while. However, as life as gotten busier I haven’t been quite as good about planning ahead. I do still try to ferment my mayonnaise, mustard and ketchup as much as possible, but life happens and sometimes it just doesn’t get done. It doesn’t take long, but it means I need to think ahead a little more.

I also don’t like to store it for too long in the fridge as it does end up going bad if it’s in there for more than 2 weeks. For mayo, we only typically use it for our ranch salad dressing recipe or to make tuna salad. Otherwise it just takes up fridge room!

But… I do have a basic paleo mayo recipe that I frequently use as I DEFINITELY don’t buy the stuff! It’s super simple and only takes a few minutes to whip up (literally)!

I have found that using coconut oil makes it pretty sweet and we don’t like that too much, but light olive oil works find and doesn’t have an overbearing olive oil flavor. It’s been a favorite here! We’ve also subbed out some of the olive oil for sesame oil for a little Asian flair, or add a little garlic and onion for more flavor, or even horseradish… mmmm! That’s REALLY good in tuna salad!


Basic Paleo Mayo Recipe

  • 2 room temperature pastured eggs
  • 2 TBSP apple cider vinegar (or fresh lemon juice)
  • 1 tsp fine celtic sea salt
  • 2 cups light olive oil


  1. Combine the eggs, vinegar, salt, in a food processor and pulse a few times until smooth.
  2. With the food processor running, add the olive oil a little at a time – almost drop by drop at first – until an emulsion starts to form. I use the top of the food processor that has the little hole in the cup and drips it in perfectly.
  3. Continue adding the rest of the oil in a slow, steady stream.
  4. Add more salt or other ingredients to taste.
  5. Store, tightly covered, in the refrigerator.

I store this in the fridge for about 1 month. Occasionally it gets some mold on top. I scoop it off and keep using. I know some people would be a little more cautious. It is definitely mold free for at least two weeks.
Give it a try and let me know what you think! We eat it up!!!!


Paleo Ranch Dressing

I wrote a post on this back in August of 2012 and I think it may have gotten lost in the past. Old readers have gone and new ones have come! Just last week I used this recipe and realized once again just what a fantastic recipe it really is! Continue reading “Paleo Ranch Dressing”

Hoisin Sauce

This is a short and sweet post, and the product is certainly that!!! Sweet! I don’t usually have hoisin sauce on hand, just because I don’t take the time to mix it up, but it is so good and is a super huge hit in this fam. Continue reading “Hoisin Sauce”

Making and Canning Apple Butter

It has taken me way too long to get my act together and get this posted and now we are way outside of apple season. However, I’m going to post it anyway and hopefully you will be able to use it as a resource once we return to apple season later this year! Continue reading “Making and Canning Apple Butter”

Apple Cider Vinegar {Part II – Home brew}

Making your own apple cider vinegar (ACV) may seem over the top.. unnecessary and take way too much time. Actually, I LOVE making my own. There are huge benefits to it, but also I can use ALL parts of my apples, not have any waist at all and get an additional product in the end! Who could complain about that!DSC00024 Continue reading “Apple Cider Vinegar {Part II – Home brew}”

Eggplant Dippers with Paleo Ranch Dressing


This post is pretty much the antithesis of my previous post on Paleo Vegetarian Lasagna.  We til have eggplant arriving by the bushels (or so it seems!) and I HAD to find a way to use it that we would enjoy… so why is this this opposite??? Continue reading “Eggplant Dippers with Paleo Ranch Dressing”

Canning Strawberry Jam


As many of you know we live in a small town home (1000 sq ft/2 bedrooms for a family of 6) with minimal storage. Consequently I store most of my home canned goods in my mother-in-law’s basement which is only about 20 minutes away. We are often there to visit and I just pick up what I need when we visit. Continue reading “Canning Strawberry Jam”

Asian Almond Salad Dressing

We don’t eat too much salad around here, but I’m trying hard to get an increase in consumption in that area!  Part of the problem is that Brian really doesn’t like salad and won’t eat it unless he plate is served with the salad already on it!  He will eat it then, but the whole time make comments about how he wouldn’t have served himself that much, he doesn’t really like salad, it doesn’t have much flavor, etc, etc. Continue reading “Asian Almond Salad Dressing”

Paleo Salmon Burgers with Dill Tartar Sauce

This is a true staple around here!  It’s simple, quick and usually something I have on hand!  I usually buy fresh salmon in bulk and freeze in family size portions or I purchase the frozen wild salmon already packaged at Costco.   Continue reading “Paleo Salmon Burgers with Dill Tartar Sauce”