Archive for the ‘Sauce’ Category


First off, I have to say how sorry I am about slackin’ hard in the blog post department! Life gets so crazy sometimes, and important things get put on the back burner.

I think this recipe and the next (paleo portobello mushroom burger) will make up for my slacking! So, here we go.

I’m actually quite enjoying typing this out on my new bluetooth iPad keyboard. Now I can sit on the couch and watch shows while I post new recipes. No more excuses Tara! Today its Kitchen Nightmares. Man, these restaurant owners are unbelievable.

Now, onto the most important part… food!

The measurements I am giving here are based on one serving of salad, but the dressing makes enough for 3+ servings, so increase measurements for salad and dressing as needed.



2 cups organic field greens and/or spinach
1 small tomato
1/4 cucumber
1 small avocado
2 tbsp red onion
3 slices bacon
1 small chicken breast


Bake or fry your chicken breast until fully cooked. Fry bacon, dry on paper towel, crumble and set aside.

Chop tomato, cucumber, red onion and avocado as well as cooked chicken.

Fill large bowl with greens, chopped vegetables, chicken and crumbled bacon.



2 tbsp olive oil
Juice of 1 medium lemon
1 tbsp organic gluten free mustard
1 tbsp honey (unpasteurized)


Combine all ingredients in a small blender or food processor and blend until fully mixed. You can also use a small whisk in a bowl.

Pour as much dressing as you like over the salad and serve!



Last week I was browsing the internet for paleo recipes and I came across a recipe for steak salad on the Health and Mojo website. I took some inspiration from this recipe and also made some changes and made it my own.

The salad recipe makes one serving, but the sauce recipe makes enough for roughly 4 salads so you can keep making them throughout the week! I fried up 4 wild deer chops so I would have leftovers for a few more salads too.

You could use any type of wild game, or even beef for this recipe.

Steak Salad


3 cups organic field greens
1/8 cup diced cucumber
2 tbsp finely diced red onion
1 small avocado, peeled and diced
1/4 cup diced tomato
1 steak, cooked (wild game or beef)
4 pieces bacon, cooked and crumbled
chives, finely diced


Fry up the steak while you are cutting the veggies and preparing the salad. Also fry the bacon and then dry and crumble it. Blend up your sauce when everything is almost done and serve immediately.

Garlic Herb Dressing


1/3 cup olive oil
1 egg
Juice of 1 lemon
1 garlic clove
1 tsp organic, gluten free dijon mustard (or 1/4 tsp ground mustard seed)
4-6 fresh basil leaves
Salt and pepper to taste


Combine everything in blender and mix until it starts to thicken up. Keeps in the fridge for a few days. Pour roughly 1/4 of the recipe on top of your salad. Sprinkle chives on top!


You could use this sauce on anything, but I think it’s the best on homemade chicken wings! Bake your chicken wings ahead of time or time it so they’re done at the same time as the sauce! I used my Lemon, Salt and Pepper Wings recipe, but left out the lemon.


2 tbsp butter
1/4 cup unpasteurized honey
2 garlic cloves
1 -2 tsp coconut aminos


Mince garlic cloves. Combine all ingredients in a small sauce pan and turn burner on low. Cook until everything starts to boil, stirring often. Remove from heat and pour on chicken wings quickly to avoid sauce hardening again when it cools. Serve right away.


This recipe makes a huge batch, so if you want to make less just cut the measurements in half.


12 medium sized tomatoes
1 large white or sweet onion
8 garlic cloves
2/3 cup fresh basil leaves
1/3 cup olive oil


Cut up tomatoes into large chunks and cut out the cores. Dice onion and garlic cloves.

Heat large pot on medium and add olive oil, tomatoes, onion, and garlic. Cover the pot and simmer until everything starts getting soft and breaking down. Stir often.

Add whole basil leaves and simmer for a few more minutes.

Take off heat and let cool. Once cooled off, put into blender a few cups at a time and mix until smooth.

Pour into glass containers and store in fridge or freezer.



This sauce is really awesome and goes good with everything from paleo pumpkin pie to pancakes. I’ve tried them both and it was delicious!

This recipe is sugar free, but of course you can add a little extra sweetness with raw honey or coconut palm nectar sugar.


1 cup raw cashews
1 tbsp vanilla powder (ground vanilla beans) or good quality vanilla extract
1/4 cup full fat coconut milk
1/8 cup filtered water


Blend all ingredients in blender or food processor until smooth. Cream may seem a bit thin. Keeping it in the fridge will keep it the correct consistency, so keep cool until right before you serve it.

Enjoy it on anything you like! Below I had it with paleo no bake pumpkin pie!



I have to say, this is my absolute favorite paleo dish I’ve made to date! I seriously could not stop eating it. I ate so much, I didn’t even have left overs.

Chicken Alfredo used to be one of my favorite dishes before cutting gluten and therefore pasta. For being paleo, this dish is shockingly satisfying to curb the craving!


1 spaghetti squash
4-5 cooked chicken thighs
Green onions

1 cup cashews
1/2 cup coconut milk
1-2 garlic cloves
Juice of 1 lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp parsley (dry)


Bake chicken until cooked. Steam whole spaghetti squash. Set both aside.

Blend all sauce ingredients until smooth. Dice green onions.

Layer your plate with spaghetti squash, cooked and diced chicken, and as much sauce as you like.

You may want/need to re heat the entire dish in the oven as everything will probably be cold at this point, and the sauce is not heated.

Top with green onions.


This recipe is inspired by a Paleo Pad Thai recipe I found on The Clothes Make the Girl website! I just tweaked it out a bit. One of the best paleo dishes I have ever tried! I think spaghetti squash makes the best grain free substitute for pasta.


3 cups spaghetti squash
1 cup snap peas
1/2 cup white onion
Green onions
3 eggs
2 tbsp coconut oil
4 chicken thighs, cooked

2 1/2 tbsp fresh squeezed lime juice
2 garlic cloves
1 tsp red pepper flakes
2 tbsp coconut aminos
1 tsp raw apple cider vinegar
1/2 tsp fresh ginger
1/3 cup coconut milk
1/4 cup sunflower seeds
1/8 cup cashews
Salt and pepper


Bake chicken thighs. Cut and steam spaghetti squash. Scramble eggs in 1 tbsp coconut oil and set aside. Fry white onion and snap peas in 1 tbsp coconut oil.

In blender, mix all sauce ingredients until smooth.

Combine cooked spaghetti squash, onions and snap peas. Stir in scrambled eggs. Top with chopped cooked chicken, blended sauce, a large handful of cashews, chopped green onion and chives.


This is my favorite sauce to dip sweet potato fries in!


1 batch of Paleo Mayonnaise
Juice of 1 large lime
1-3 tbsp chipoltle chili powder (depending how spicy you like it!) or chipoltle peppers in adobo sauce
1 tsp cilantro (optional)


Mix everything in blender. Keeps in fridge for roughly 1 week so eat it up fast!



1-2 eggs at room temperature (2 eggs will produce a thicker mayo)
2 garlic cloves
Juice of 1 lemon
1 tsp mustard powder (make sure gluten free)
1/3 cup avocado oil
2/3 cup olive oil


In a blender on low, mix eggs, garlic, lemon juice and mustard for a few minutes (until frothy). Slowly start adding the oil a few drops at a time while still blending on low until a few tablespoons in, then slowly drizzle the rest into the blender. The texture will start to become creamy. If its not creamy enough, you can blend on high for a couple minutes to thicken. Be careful not to add the oil too fast or the texture will come out looking like scrambled eggs! Add salt to taste.