Paleo Tortillas

With these paleo tortillas, you don’t have to miss out on taco night if you’re paleo or Whole 30. A simple mix of cassava and coconut flours, water, apple cider vinegar, extra virgin olive oil and salt makes the perfect tortilla for your favorite fillings. They’re vegan too!

paleo tortillas

Tacos, oh tacos. How I love thee. I’ve payed homage to the beloved taco on many occasions on this blog so I thought it was time to actually give the paleo tortilla a proper shout out.

I’ll be the first one to say it: my stomach isn’t great. I wish it wasn’t so, but it’s the truth. If I don’t eat in such a way that supports it, I’m in pain; not just for a day but several. It’s unfortunate but it’s my reality. No need for me to sit here and whine about it because I know full well what I need to do to not feel that way.

So when taco night rolls around, everyone in my house is usually enjoying either corn or flour tortillas to wrap up delicious fillings, while I have a blast with my lettuce wraps. Don’t get me wrong, lettuce wraps have their time and place and are a fantastic super low carb option. However, when you’re in the mood for substance but are faced with pain if you go the processed corn route, that can be quite disappointing. But fear not, in come paleo cassava tortillas.

I’ve been sprinkling them in a few taco recipes so I wanted to fill you in on the easiest way to make cassava paleo tortillas at home with only a few ingredients and the right technique. To me there’s something very satisfying about mastering the seemingly simple stuff that requires a bit of skill.

paleo tortillas
hands and flour
hands and dough
pieces of paleo tortilla dough
paleo tortilla dough
paleo tortilla dough

Tips for making the paleo tortillas

So let’s talk about paleo tortillas. While it all seems pretty straight forward, if you’re a kitchen nerd like me and frequently enjoy getting your hands dirty (and you will with this recipe), there are a few techniques that will come in handy for getting the perfect paleo tortilla every single time.

What’s the best flour to use for paleo tortillas?

Cassava and coconut and here is why. Cassava flour adds an almost glutenous like texture that’s reminiscent of a regular tortilla but in my opinion cassava flour adds much more flavor. I also add a little coconut flour for flavor and absorbency. Coconut flour is a sponge and absorbs any liquid it touches.

I found the ratio of one cup cassava to 2 tbsp coconut flour to give the ideal consistency I was after (post several failed attempts).

Can you use tapioca flour instead of cassava for paleo tortillas?

No and here’s why. There is a distinct difference in how the two are processed. Tapioca is starch extracted from the root and processed while tapioca is simply the whole root, ground. The texture of dishes will be significantly different and unfortunately tapioca will not yield a pliable dough the way cassava can.

Where can you find cassava flour?

Most grocery stores carry coconut and almond flour, but not many carry cassava unless you have access to a Whole Foods or a specialty store. But don’t worry, I like getting mine online because it’s often cheaper. I find this brand to be particularly great for making paleo tortillas.

Are paleo tortillas vegan?

Yes, paleo tortillas are 100% vegan. The only ingredients required are cassava flour, coconut flour, water, apple cider vinegar, olive oil and salt.

Best way to make paleo tortillas

It’s taken a lot of fails to get to this place but I find using wax paper to roll out the tortillas to be most efficient. Since the dough is quite sticky and our working hands tend to be warm, the tortilla is not easy to transfer from work surface to pan without losing half of it.

So here’s the method. One you’ve made your dough, you roll it into a tube and cut it into 10 pieces (count this by making a small incision with a knife before you actually cut, so you end up with 10 even pieces). Sprinkle the pieces with cassava flour. Cut several pieces of wax paper into large enough squares to roll out the tortillas. Roughly 10” squares. You can use them a few times.

Sprinkle cassava flour on one of the wax paper pieces and place the piece of dough on top. Add another sprinkling of cassava flour and cover with a second piece of wax paper. With a rolling pin, roll the dough to a desired size, so it’s thin and pliable.

Take the pieces of wax paper, remove the top one and just let the tortilla basically flop from one piece of the wax paper to the other. This will make it extra easy to add it to the pan without it sticking to the wax paper.

When you’re ready, add it to the hot skillet by placing the tortilla face down and lifting the piece of wax paper off. Cook for about 2 minutes until you start to see bubbles and a few dark spots. Flip and cook for another 2-3 minutes. Repeat with the rest of the tortillas.

Can you make paleo tortillas without wax paper?

You absolutely can if you are using a tortilla maker. If you don’t have one, I highly recommend using a biodegradable wax paper.

What’s the best skillet to use for paleo tortillas?

The skillet is up to you but the ones I find work best are a non stick ceramic skillet and of course or my favorite, a cast iron skillet. Make sure whichever one you choose, that you preheat it on medium. Or again, if you have tortilla maker, that’s going to make your life much simpler.

Final thoughts on paleo tortillas

I think you’ll be delightfully surprised at how tasty these paleo tortillas are and how much more pleasureful it is eating something you made vs. something that was purchased. It takes a little bit of practice but I hope you enjoy making and eating these paleo tortillas as much as I do. And what makes making these even more enjoyable is a glass of wine…but that of course is optional!

As far as some ideas for how to eat them, check out some suggestions here.

wine, jar and tortilla dough
rolled out paleo tortilla dough
paleo tortilla in skillet
paleo tortillas and hand
paleo tortillas

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paleo tortillas

  • prep time: 15 minutes

  • cooking time: 20-25 minutes

  • makes: 10 tortillas

Ingredients:

Equipment:

  • large mixing bowl

  • small ceramic non-nonstick or cast iron

  • wax paper

  • rolling pin

Directions:

  1. Combine all ingredients under cassava flour tortillas and mix by well by hand.

  2. Roll out dough into long tube and cut into 10 equal pieces. Roll each into a ball and coat with a sprinkling of cassava flour and even add some to the wax paper to prevent from sticking. Place each ball between 2 pieces of wax paper and roll out until you have the desired thickness. Then gently peel the tortilla and gently flip back and forth between the two piece of wax paper.

  3. Preheat dry skillet on medium heat. Place tortilla face down in the pan and remove wax paper. Heat until tortillas starts to bubble - about 2-3 minutes per side. Repeat until all tortillas are cooked.



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Making paleo tortillas is incredibly easy and fun! All you need is cassava flour, coconut flour, water, apple cider vinegar, olive oil and salt. And no tortilla maker needed! A little wax paper will do the trick. So check out this 6 ingredient paleo tortilla recipe. #cassava #cassavatortillas #paleotortillas #paleo #whole30tortillas #calmeats #vegantortillas #vegantacos #paleotacos #tortillas #tortillarecipe #whole30 #vegan
Making paleo tortillas is incredibly easy and fun! All you need is cassava flour, coconut flour, water, apple cider vinegar, olive oil and salt. And no tortilla maker needed! A little wax paper will do the trick. So check out this 6 ingredient paleo tortilla recipe. #cassava #cassavatortillas #paleotortillas #paleo #whole30tortillas #vegantortillas #vegantacos #paleotacos #tortillas #calmeats #tortillarecipe #whole30 #vegan
Making paleo tortillas is incredibly easy and fun! All you need is cassava flour, coconut flour, water, apple cider vinegar, olive oil and salt. And no tortilla maker needed! A little wax paper will do the trick. So check out this 6 ingredient paleo tortilla recipe. #cassava #cassavatortillas #paleotortillas #paleo #whole30tortillas #calmeats #vegantortillas #vegantacos #paleotacos #tortillas #tortillarecipe #whole30 #vegan

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Almond Butter Bars with Salted Chocolate

These almond butter bars with salted chocolate are an indulgent, no bake treat that requires just 7 ingredients (counting salt). They’re sweet, salty, creamy and you won’t be able to eat just one.

almond butter chocolate bars with sea salt
almond butter chocolate bars with sea salt
almond butter chocolate bars with sea salt
almond butter bars with salted chocolate

It all begins with salt. You may be thinking that that’s a pretty strange intro for almond butter chocolate bars but the magical ingredient in this recipe happens to be salt.

Last week I started watching the Netflix series “Salt, Fat, Acid, Heat” and was immediately hooked. It was the salt episode that really had me in awe. It was mesmerizing seeing the work and love that goes into producing such an unpretentious mineral that ends up in our kitchen, which is often taken for granted. I realized I was smiling at the television from ear to ear because it just got me in the heart. Suddenly everything made sense.

Salt is everything. Consider all the delicious food we eat every day, the taste and intensity of flavor in our mouth. Salt has the capacity to turn every single dish we eat into something spectacular. We would’t be able to experience and appreciate food without the essence that is salt.

When I first tested this recipe, I made it simply with a pinch of salt in the chocolate and almond butter mixture but that’s it. It was good but not quite the taste I was looking for. I wanted something more. A certain intensity that was lacking.

Then I tried again and it dawned on me. What I needed to highlight the sweetness and simplicity of the almond butter and chocolate and bring out its sweetness in a subtle way, was salt. It’s a modest and yet transformative ingredient.

I’m sure most of you who spend time in the kitchen know just how important that pinch of salt is in almost any dessert as it brings out its sweetness. Well the same concept applies here. The melted chocolate chips used for these almond butter chocolate bars, take on an entirely new flavor profile when combined with almond butter and sprinkled with sea salt.

And this recipe is impossibly easy to make. You need 7 ingredients and there is no baking involved. Almond butter, coconut flour, maple syrup, cinnamon and vanilla create a nice thick base for the layer of luscious chocolate and almond butter that’s finished with a few generous pinches of salt.

It’s undeniable that sweet and salty compliment each other, bringing out the best in any sweet recipe. So check out this easy dessert, let your taste buds celebrate and let’s give a round of applause to salt!

almond butter chocolate bars with sea salt

Tips for making almond butter bars with salted chocolate

When it comes to making no bake desserts, sourcing the highest quality ingredients is key, particularly when you’re only using 7 of them.

Runny almond butter is best

For this recipe, I highly recommend using almond butter that needs to be stirred. It will give you the runny consistency which will mix well with the rest of the ingredients. This almond butter is the one I find works the best but if you have a favorite, use that.

If you don’t like almond butter

If you don’t like almond butter, no problem - you can easily substitute peanut, cashew or sun butter.

Salt matters

For this recipe, I do recommend using a good sea salt. If you’re able to find a flaked salt or Himalayan pink sea salt, that’s what I find works the best. It’s milder than regular salt and balances perfectly with the sweet chocolate.

Chocolate variations

You can make the almond butter chocolate bars with the chocolate I use, but if you’re strictly paleo feel free to use a cup of 100% dark chocolate and sweeten it up with 2 tbsp maple syrup. If you want more sweetness, you can adjust once the chocolate and almond butter have been combined.

No matter which variation you take on the bars, you’ll find that they’re an indulgent, delicious treat that makes a perfect dessert for a gathering or every day. I’d love to hear your thoughts on them!

almond butter chocolate bars with sea salt

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almond butter chocolate bars with sea salt

  • prep time: 5 minutes

  • refrigeration time: 4 hours

  • makes: 16

Ingredients:

Equipment:

  • 8x8 metal baking tin

  • parchment paper

  • medium bowl

  • large bowl

Directions:

  1. Line baking tin with parchment paper.

  2. In large bowl combine 1 cup almond butter, coconut flour, maple syrup, vanilla extract, cinnamon and a pinch of salt. Stir until well incorporated.

  3. Add mixture to parchment paper lined tin and even out with spatula and/or hand until you have an even layer.

  4. Next you can create a water bath (see below) for your chocolate chips or simply take the lazy route like I do and pour the chocolate chips into medium bowl and microwave for 1 minute. Remove and stir until all chips are melted. Add 1/4 cup almond butter and stir until combined.

  5. Pour chocolaté mixture over almond butter base and even out. Sprinkle with as much salt as you’d like.

  6. Put the bars in the refrigerator for at least 4 hours and then cut them to the desired size.

  7. Store the rest in an air-tight container.

  • For water bath add one cup water to medium pan, bring to a boil and turn down to a simmer, add bowl with chocolate chips and stir continuously until completely melted.



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Here’s a delicious 7 ingredient no bake vegan and paleo almond butter chocolate bar recipe with sea salt. They much remind me of peanut butter cups but in healthier and more nutritious form. Check out this simple recipe for yourself! #dessert #vegan #paleo #vegetarian #chocolatebars #chocolatealmondbars #seasalt #chocolateseasalt #paleodessert #sweets #nobake #vegandessert #nobakedessert #easydessert #dairyfreedessert #veganchocolate
Here’s a delicious 7 ingredient no bake vegan and paleo almond butter chocolate bar recipe with sea salt. They much remind me of peanut butter cups but in healthier and more nutritious form. Check out this simple recipe for yourself! #dessert #vegan #paleo #vegetarian #chocolatebars #chocolatealmondbars #seasalt #chocolateseasalt #paleodessert #sweets #nobake #vegandessert #nobakedessert #easydessert #dairyfreedessert #veganchocolate
Here’s a delicious 7 ingredient no bake vegan and paleo almond butter chocolate bar recipe with sea salt. They much remind me of peanut butter cups but in healthier and more nutritious form. Check out this simple recipe for yourself! #dessert #vegan #paleo #vegetarian #chocolatebars #chocolatealmondbars #seasalt #chocolateseasalt #paleodessert #sweets #nobake #vegandessert #nobakedessert #easydessert #dairyfreedessert #veganchocolate

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Salad Nicoise

Salad Nicoise may just be the most perfect salad ever invented! It’s protein rich, flavorful and packed with vegetables. A healthy lunch or dinner any time of year!

salad nicoise
salad nicoise
canned tuna
potatoes and green beans
garlic
salad nicoise

Late summer has a certain quality to it I cannot pinpoint. The vibrancy of spring and early summer, a distant memory, insects at their loudest. Bird song is largely subdued now as there are fewer of them around. Trees have taken on a deep green color with some pops of yellow and brown throughout. There is a certain relief from the flurry and buzz of months past. It’s always a little bitter sweet, this cycling through seasons. But what good fortune to be able to live in a place with seasons.

So what to eat in late summer? My cooking is a little confused, admittedly. I oscillate between fall and summer food. On one hand, I crave diving right into comfort food (see previous recipe), but on the other, I want to hold on to summer’s sweetness. So I decided I would go with a Salad Nicoise recipe that can transition easily from summer to fall. And I would be using one of my all time favorite ingredients as the star of this salad. Tuna! But not just any tuna - St. Jude Tuna!

When it comes to making Salad Nicoise, the quality of each ingredient is essential. And this is particularly why I wanted to use none other than my favorite olive oil packed tuna from St. Jude Tuna. In my opinion, it is the best tuna as the quality is simply unmatched.

So what is Salad Nicoise?

Salad Nicoise is a traditional French salad originated in Niece. It gets its name from Nicoise olives, which are only grown in that particular region. Early purists had a very specific way of making Salad Nicoise, which included artichokes, anchovies, red peppers, tomatoes and olive oil. But purity isn’t in my vocabulary and I enjoy breaking cooking rules as often as possible. So I have my own version of it. That’s the beauty of playing with food after all.

One of the best Salad Nicoise I ever had was at a tiny cafe in Montauk many, may years ago and I’ve never forgotten how well the ingredients worked together. So I set out to re-create my own version with some of my personal favorites.

Sourcing the best tuna for Salad Nicoise

There are times when I’m forgiving with ingredients in a recipe. I’ll happily use vegetables that have sat in the crisper for some time to whip up a quick soup. I’ll use herbs that have surpassed their peak, etc. But when it comes to Salad Nicoise, the quality of the tuna makes all the difference. First it does have to be wild caught, good tuna, it also has to be packed in olive oil. Anything else will simply just taste mediocre. This is why I love using the St Jude Tuma, Mediterranean Solid Albacore for this Salad Nicoise. It adds the perfect texture and flavor and balances out all other ingredients.

Can you vary the vegetables in the Salad Niciose?

You certainly can. I like sticking with a newer version of Salad Nicoise which includes potatoes and green beans. But you can change the vegetables out as you see fit. If you’re a tomato lover, go for tomatoes, if you prefer green olives to black olives, do that. If you’re not a fan of artichokes or red pepper, you can leave them out or switch them out.

I encourage you to try sourcing organic if possible and the freshest ingredients you can. While all ingredients are served together, each stands on its own marinating in the tangy dressing. So having the freshest possible ingredients will take a Salad Nicoise from ordinary to extraordinary.

What to use in this version of Salad Nicoise

Naturally, my first favorite, tuna, soft boiled eggs, boiled potatoes, blanched green beans, marinated artichokes, roasted red peppers, olives and to spruce up the classic olive oil (which I love by the way), I’ve decided to go with a garlic infused dijon dressing, which in my opinion works beautifully with every single ingredient. Dijon to me is French essence.

Can you make this Salad Nicoise low carb/paleo?

Absolutely! If you’re strictly paleo, you can skip the step of boiling potatoes and just go for the green beans. You could certainly use sweet potatoes if you really wanted but I don’t think you’d end up with the same overall taste and feel. If you’re paleo, you may just want to leave the potatoes out.

If you don’t like Dijon mustard

If you happen to not like Dijon (I promise I won’t judge you), feel free to use a high quality olive oil, lemon juice, garlic, salt and pepper. I wouldn’t add a vinegar to this, as the marinated veggies add enough depth. A vinegar may be a bit too intense and will mask all the layers of flavors that are quintessential in Salad Nicoise.

If you want more

If you’re looking to serve a bigger crowd just double up on the quantities. You can use a larger pot for boiling the eggs, potatoes and green beans.

I hope you will love this Salad Nicoise as much as I do!

salad nicoise
salad nicoise
salad nicoise-13.jpg

salad nicoise

  • prep time: 10 minutes

  • cooking time: 20 minutes

  • makes: 2 servings

Equipment:

  • medium pan

  • small mixing bowl

  • large mixing bowl

  • large serving plate

Ingredients:

For the salad

For dressing:


Directions:

  1. In medium pot, bring 4 cups of water to boil. Slowly add eggs and cook for 7 minutes (set a timer). Carefully remove eggs and drop in large bowl of ice water for 1 minutes. Remove and set aside.

  2. Add potatoes and beans to boiling water. Set timer for 4 minutes. Remove beans and add to ice water. Set timer for another 7 minutes for the potatoes. Remove potatoes and add to ice water as well.

  3. Meanwhile whisk all ingredients under dressing.

  4. To plate. Peel eggs and cut in half, remove tuna from can and break up with your hand arranging it on plate. Arrange all other ingredients on plate and drizzle with dressing.

  5. Sprinkle with extra salt and plenty of freshly ground black pepper.



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Salad Nicoise may just be the most perfect salad invented. Tasty St Jude Tuna works beautifully with, crunch green beans, creamy potatoes, soft boiled eggs, briny vegetables and tangy dressing. It’s one recipe that’s on repeat in my house. #saladnicoise #nicoisesalad #tunanicoisesalad #tunanicoise #calmeats #salad #pleosalad #whole30salad #whole30 #paleo #glutenfree #dairyfree #realfood #stjudetuna
Salad Nicoise may just be the most perfect salad invented. Tasty St Jude Tuna works beautifully with, crunch green beans, creamy potatoes, soft boiled eggs, briny vegetables and tangy dressing. It’s one recipe that’s on repeat in my house. #saladnicoise #nicoisesalad #tunanicoisesalad #tunanicoise #calmeats #salad #pleosalad #whole30salad #whole30 #paleo #glutenfree #dairyfree #realfood #stjudetuna
Salad Nicoise may just be the most perfect salad invented. Tasty St Jude Tuna works beautifully with, crunch green beans, creamy potatoes, soft boiled eggs, briny vegetables and tangy dressing. It’s one recipe that’s on repeat in my house. #saladnicoise #nicoisesalad #tunanicoisesalad #tunanicoise #calmeats #salad #pleosalad #whole30salad #whole30 #paleo #glutenfree #dairyfree #realfood #stjudetuna

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Glazed Lemon Loaf Cake from the Chinese Medicine Cookbook

Start your day with this lemony and uplifting loaf cake or have it as a snack or desert! If you love lemon, you’re guaranteed to love this cake!

glazed lemon loaf cake
egg shells
loaf cake-3.jpg
lemons, coconut flour and basil

Whenever I make any sort of dessert, somehow, I find myself instinctively gravitating towards chocolate. I’m attracted to it like moths are to flame and realized just recently how many chocolate desserts I’ve made for the blog. But not today! Today is all about lemons! And that’s a good thing because lemon just so happen to be an ingredient I’m never without. And that’s not an exaggeration. I will pack lemons for overnight trips, in case I don’t have easy access to a market. And yes, my clothes and travel bag may have a hint of lemon and that’s quite pleasant, but I digress.

So, where was I? Right, I wanted to introduce today’s recipe, glazed lemon loaf cake, which immediately caught my eye when browsing through my friend Stacey Isaac’s newly released cookbook: The Chinese Medicine Cookbook: Nourishing Recipes to Heal and Thrive.

Since I grew up eating loaf cakes for breakfast quite often, I thought this was a wonderful recipe to explore, which instantly took me back to my childhood. Only this lemon cake uses gut healthy ingredients and is bursting with lemon flavor and you get just the right amount of sweetness.

So aside from being sounding delicious, what drew me to Stacey’s cookbook is that all of the recipes are meant to heal and nourish the body through food by focusing on traditional Chinese Medicine principles. The entire book is filled with wisdom. You can learn about the basic concepts of Chinese Food Therapy, what foods are best to eat at what time of year.

And I only thought it appropriate that I make a recipe which focuses its flavors on Fall, since we’ll soon be entering the season. And while this glazed lemon loaf cake is a healthy indulgence, it also uses a fair amount of lemon, which in Chinese Medicine is said to help with improved digestion, hydration, soothing dry skin, relieving coughs as well as constipation.

Is the lemon loaf cake grain free?

Yes, the cake is paleo, grain free, gluten free and dairy free and of course this works out for us! It is sweetened with nothing but honey, is nutrient dense, high in protein and flavorful. I can’t wait to share this recipe with you all! And I hope you enjoy this cookbook as much as I did! You can order it right here and get a dose of Chinese Medicine insight.

Tips for making lemon loaf cake

I recommend cooking the cake on the middle rack and making sure the oven door stays closed until you get to about 45 minutes. Then test it with either a knife or toothpick to make sure the cake fully cooks.

Also, while I opted for hand whisking, if you prefer a mixer, that will give you the smoothest possible consistency.

Is the glaze mandatory

I thought that cake was wonderful with and without the glaze so it is entirely up to you if you want to take the additional step. It will add additional moisture to the cake so again, it’s completely up to you!

glazed lemon loaf cake
c

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glazed lemon loaf cake from the chinese medicine cookbook

  • prep time: 10 minutes

  • cooking time: 45 minutes

  • makes: 1 loaf

Ingredients:

For cake:

  • 6 large eggs

  • ¼ cup coconut oil, melted and cooled plus extra for coating pan

  • zest and juice from 2 lemons

  • 3/4 cup almond or cashew milk

  • ⅓ cup raw honey, melted and cooled slightly

  • ⅔ cup coconut flour

  • 1 1/4 tsp baking soda

  • ¼ tsp sea salt

For glaze:

  • 2 Tbs coconut oil

  • 2 Tbs raw honey

  • 2 Tbs almond milk

  • zest and juice from 1 lemon

  • ½ tsp pure vanilla extract


Equipment:

  • large mixing bowl

  • loaf pan


Directions:

  1. Preheat the oven to 350°F.

  2. Grease a loaf pan with the coconut oil.

  3. Put all of the cake ingredients into the bowl of a mixer and mix until well combined.

  4. Pour into the loaf pan.

  5. Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. About 45-50 minutes.

  6. Remove the cake from oven and let the pan cool on a rack.

  7. When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.

  8. For the glaze: add all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly

  9. When the cake is completely cool, pour the glaze over the top of the cake. Enjoy!


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If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert
If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert
If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert

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Deviled Eggs with Avocado

Easy deviled eggs that are perfect for any gathering or just because. Good mayo and Dijon, along with a hint of curry take them to a new level. And topped with a bit of avocado makes them near perfect.

deviled eggs on tray with greens and avocado
deviled eggs with avocado and greens
deviled eggs with avocado and greens
egg shells

It was an ordinary early Sunday evening on a mid-summer day, sunny and mild; my family busy taking in the season’s richness in the back yard. I sliced a few radishes and sprinkled them with coarse salt, enjoying a moment of solitude while watching the crystals bounce off the luminescent slices. I decided to sit on the counter with my little plate of salted radishes, sipping a glass of Semillion. Something I don’t ordinarily do, because I’m a creature of habit and my habit is mostly rushing. But not on that particular day. That day lent itself to slowness, to pleasure; a time to enjoy life’s simplicity. As I sat there feeling quite French, yet looking ordinarily beach bumm-y in my grey T-shirt and cut off jean shorts, legs dangling off the counter, I thought about how much I appreciate and admire simple ingredients.

I often think about the one ingredient I simply couldn’t live without. One that permeates into my every day; that is fundamental and indispensable. And after pondering that for a bit, I decided it would undeniably be eggs. Give me eggs and a few other basics and I would be set. I find the humble little egg to be versatile, nutritious and in my book, a perfect food.

It’s no exaggeration, my refrigerator is equipped with at least 1-2 dozen eggs on most days because anything less, would send me into minor despair. I also believe I’m secretly looking for excuses to use them, be in it pancakes, fried with sliced avocado or topped on any dish for dinner, in omelettes, baked in pretty much anything, soft boiled for lunch with salad or in deviled eggs - which just so happens to be one of my favorite appetizers.

I make them for nearly every gathering because they’re easy to eat, nutrient dense and just plain delicious.

Deviled eggs are all about the condiments

You may think that mayo is mayo but the truth is it’s not. Using the best possible mayo will create the best possible deviled eggs. I often feel the need to reiterate what a difference quality ingredients make, particularly when only using a few to create a dish.

Now, I get it, you may not be in the mood to make your own, but I assure you, it’s absurdly easy to and only requires a handful of ingredients. You can check out my speedy recipe here. But if that doesn’t convince you, buying a good quality mayo will work too.

And as far as mustard, don’t worry, I don’t make my own and do leave that one to the experts, but I do wholeheartedly believe that a good Dijon mustard can make just as much of a difference in your deviled eggs as mayo. Find a good brand that’s not overly salty and has balanced flavors.

Easy to peel eggs every time

It’s been my experience that making simple dishes requires a good, consistent method that works every single time. And when it comes to hard boiled eggs, my magic number is 13. Thirteen minutes of boiling will ensure the eggs are perfectly cooked and easy to peel. But the most important part is boiling the water prior to adding the eggs. And you’re guaranteed to find satisfaction in peeling.

The timing of deviled eggs

Another important piece when it comes to deviled eggs is making sure you work quickly once the eggs are peeled to ensure the yolks are still warm and easily blend into the mayo mixture. This way you will avoid clumping and the deviled eggs will have an overall smooth texture without using a food processor or blender.

If you’re not serving them right away, no problem, you can refrigerate the egg white halves and deviled eggs mixture overnight in a piping bag or plastic bag and just let it come to room temperature the next day, cut off a tiny corner and you’ve got a piping bag.

When you’re ready to assemble the deviled eggs, squeeze in as much mixture as you’d like and top with chopped avocado and a little freshly chopped dill. Enjoy!

deviled eggs with avocado and greens
deviled eggs with avocado and greens
deviled eggs with avocado and greens
deviled eggs with avocado and greens

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paleo deviled eggs 

  • Prep time: 5-10 minutes

  • Cooking time 13 minutes

  • Serves 12 deviled eggs

Ingredients

  • 6 pastured eggs

  • 1/4 cup mayo - you can make your own or try use this brand

  • 1 tsp good Dijon or yellow mustard, depending on how tangy you like it

  • 1/2 tsp Apple cider vinegar - I use Bragg

  • 1 tsp fresh dill chopped plus more for garnish

  • 1 tbsp finely chopped dill pickle

  • 1/8 tsp curry powder

  • pinch of pepper

  • pinch of smoked or regular paprika

  • 1/2 avocado diced into small pieces

  • optional - pinch of salt

Equipment

  • medium sauce pan

  • spatula

  • mixing bowl

  • zip lock bag (if you have a piping bag, use that instead)

  • scissors

Directions: 

  1. Add 4 cups water to medium sauce pan. Bring it to a boil and reduce heat. Carefully using either a spoon or small strainer, place the eggs in one at a time and turn heat back up. Boil eggs for 13 minutes.

  2. Remove eggs from heat and immediately run under cold water for 1 minute. If you have ice available, add some as well. Discard water and peel eggs. This process should ensure your eggs are easy to peel.

  3. *Note - very fresh farm eggs will be more difficult to peel.

  4. Meanwhile add rest of ingredients to a bowl besides avocado and egg yolks and combine. Peel eggs and cut each lengthwise in half. Scoop out the egg yolks and add them to bowl with the rest of ingredients and mix well breaking up any lumps. If you want a smoother texture, you can use a food processor.

  5. Next add mixture to either piping bag or use a plastic bag and cut a small bit off the corner, depending on how thick you want your swirl. Add as much as you’d like to each egg white and top with chopped avocado and fresh dill for garnish. 

  6. Store in an air-tight container in the refrigerator.


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Deviled eggs are a staple appetizer for any gathering at my house. They’re easy to make, are nutritious and a crowdpleaser. They’re paleo, whole 30 and vegetarian too. #deviledeggs, #appetizers #whole30appetizers #paleoappetizers #calmeats #vegetarian #glutenfree #dairyfree #paleolifestyle #paleofood #eggs #eggrecipes
Deviled eggs are a staple appetizer for any gathering at my house. They’re easy to make, are nutritious and a crowdpleaser. They’re paleo, whole 30 and vegetarian too. #deviledeggs, #appetizers #whole30appetizers #paleoappetizers #calmeats #vegetarian #glutenfree #dairyfree #paleolifestyle #paleofood #eggs #eggrecipes
Deviled eggs are a staple appetizer for any gathering at my house. They’re easy to make, are nutritious and a crowdpleaser. They’re paleo, whole 30 and vegetarian too. #deviledeggs, #appetizers #whole30appetizers #paleoappetizers #calmeats #vegetarian #glutenfree #dairyfree #paleolifestyle #paleofood #eggs #eggrecipes

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