Paleo mayo

-2 egg yolks - room temperature
-1 dl grapeseed oil (could be olive oil, but it has a strong taste, or melted coconut oil)
-1 tbsp mustard
-salt to taste
-2 egg whites (optional) or
-100-200 ml coconut milks thick part after cooling in the fridge for a couple of hours (optional) (I use Aroy-D and buy it in Indian shops.)

There's an extremely wide variety of spices and herbs that you can flavor it with. The above is the basic recipe. You can add garlic powder, minced garlic or garlic powder, pepper, rosemary, chillies, paprika powder, oregano, basil, marjoram etc etc in any combination. :)



-Put the 2 egg yolks into a blender.
-Add mustard.
-Blend.
-When the blender is on, start to pour the oil very slowly in a thin line into the blender.
-It will thicken up nicely, if you don't try to hurry.
-When it's done, you can taste it and can add the salt, or any spices.

-If you want a more liquid version, add the 2 egg whites and blend it. Or you can add the creamy bit of coconut milk. But coconut milk will alter the taste lightly. You can try to cover it with more spices.

If you don't have a blender, just a hand blender, immersion blender, then you can try this way of preparation. But you'll need the narrow tall blending glass, that's sold mostly with the blender. (Anyway it doesn't work.) The ingredients can stay the same as above.





Serve on salads or as dip.
Enjoy :)

Salad 1.

There're so many different salads. You can use any kind of leftovers or fresh veggies or fruits you can find at home. Just be creative.

I decided to use numbers after food names, because I don't want to make up names, like mushroom-spinach whatever salad.:D

So what did I find the the fridge and on the table. Yes, on the table, because cooling doesn't do any good to tomato. ;)

-1-2 handful of spinach
-2-3 middle sized mushroom - sliced, raw
-1/4 of a yellow bell pepper - chopped
-2-3 mini plum tomatoes - halfed
-5-6 slices of cucumber - chopped
-balsamic glaze or balsamic vinegar

Just throw everything on a plate in layers. Mixing is not needed, but you can do so. Pour some balsamic vinegar or glaze on top and that's it.

If you want to add more flavor, sprinkle with salt/ onion granules/ garlic powder/ paprika powder/ crushed chillies for a hotter taste.

Serve as breakfast, lunch, snack, a light dinner or as a side dish. Enjoy :)

Chocolate chip muffin

-6 eggs
-8 stevia tabs (I use Daforto)
-3 tsp vanilla flavor
-100 ml liquid coconut oil (I buy it in Indian shops)
-100 ml water
-1 tsp baking powder
-1 tsp lemon juice
-250 g coconut powder (not coconut flour and not dessicated coconut)

-50 g 85% chocolate (chopped to small pieces)






I use a blender for mixing nearly all the ingredients.

-preheat oven to 170 C degree
-add eggs, stevia, vanilla, lemon juice: blend them
-add coconut oil: blend again
-add baking powder: blend
-add coconut powder: blend
-add water: blend

-add chocolate pieces and stir them into the batter with a spoon (don't blend :) )

-spoon the batter into muffin cases (I love the silicon one)

Put it into the oven for 20 mins. Stick a sharp knife into it after 20 mins. If it comes out clean, then it's done.

Let it cool, serve and enjoy :)

Chocolate Dream Cake

I found a lovely cake. Ooooh, it looked so delicious! It was called E80. But it wasn’t paleo. There was more than 0,5 kg chocolate in it, plenty of added sugar, wheat flour and dairy. I was curious about its nutritional values. It was astonishing!

Just in 1 slice there was more than 3200 calories and nearly 230 g carbs. But it was never a question to do this version. I always make the right changes in all recipes.

So, lets see the cake and the recipe.

Chocolate cream:
- 250 g 85% chocolate
- 165 g coconut oil
- 400 g coconut cream
- 15 g cacao powder (sugar free)
- sweetener to taste – amount depends on the type of sweetener (honey, agave, stevia, xylitol, erithritol)
- 1 sac of gelatin
- 3-4 TSP water

Dough:
- 6 eggs
- 150 g ground almond
- tsp baking powder
- 1-2 tsp vanilla flavor
- 1 TSP cacao powder

Vanilla cream layer:
- 400 g coconut cream
- 1-2 tsp vanilla flavor
- sweetener to taste
- 1 sac of gelatin
- 3-4 TSP water

Chocolate layer to the top:
- 50 g 85% chocolate
- 30 g coconut oil

It’s best to start with the creams, they need settling time, so they won’t be too liquid, when you try to work with them.

Chocolate cream:
-Heat the water, then stir gelatin into it. It has to be melted.
-Break chocolate to smaller pieces and put them into a bowl or a big mug.
-Melt it in the microwave oven. Every 30 sec stop it and stir the chocolate. Do as long as most of it is melted. Then stir to make the rest melted as well.
-Put all the melted chocolate and all the other chocolate cream ingredient into a blender and mix it as long as you get a smooth cream.
-Pour it into a bowl and set it aside to cool down. You can put it into the fridge.

Vanilla cream:
-Heat the water in a small cup.
-Put the gelatin into the hot water and stir it with a spoon. The gelatin has to melt.
-Clean the blender and put all the vanilla cream ingredients into it. Blend them, then pour the cream into a second bowl. Set it aside. The best place is the fridge again.

Dough:
-Preheat the oven to 170-180 C.
-Separate the egg white and yolk.
-You’ll need a big bowl for the white. Whisk it as long as it’s not a very firm and shiny foam. When it’s difficult to move the whisker in it, it’s ok.
-Whisk the egg yolk, baking powder, vanilla flavor.
-Pour the egg yolk mixture to the white foam.
-Mix them together. Don’t be shy! Put the whisker to the fastest level.
-Add the ground almond and again start whisking on high speed.
-When it’s ready, separate 1/3 of the dough and add the cacao powder to it. Whisk again.
-If you have a silicon spring form, then just pour the dough with the cacao into it and smooth the surface. If you have a metal spring form, then use baking paper or grease the inner surface of the form.
-Bake it for 10-11 minutes.
-Remove the cake layer to a piece of baking paper and let it cool down.
-Half the rest of the dough, the part without cacao. If you use the silicon form, just pour this portion into the form. If you use metal, then put new baking paper into it, or put a fresh layer of coconut oil on the surface.
-Put the second portion dough into the oven for 10-11 minutes.
-When it’s done, put this one too on a piece of baking paper, to let it cool down.
-Repeat the steps with the third portion of dough.

Chocolate topping:
-Melt the chocolate and the coconut oil is the microwave oven, stirring the chocolate every 30 seconds.
-Mix them together.
-Leave this step to the very end of the process!

Assembling the cake:
If you want a very sharp lined cake, it’s best to use a cake ring, something like this. You can make nice tall cakes with the help of this. It can be adjusted to different sizes and makes cake making so much easier.
If you don’t have one, don’t worry! Just smear the cream on top of the pastry layers and make a nice vintage style cake. (It’s very trendy recently )

-Put one of the whitish pastry layer onto a plate or a cake stand. Fit the cake ring tightly around it.
-Pour the chocolate cream on top of the first layer. Knock it gently (with the plate or cake stand) to the table to get a nice smooth layer. You can help with a spoon too.
-If this layer firm enough, put the next, chocolate pastry layer on top of the cream. Then pour the vanilla cream and make it nice even.
-Put the last layer of pastry (the second whitish one).
-Now melt the topping chocolate and coconut oil and mix them together. When it’s done, pour it on top of the cake.
-Put it into the fridge for a night, or to the freezer for a couple of hours.
-Decorate the top with nuts, coconut or fruits.

Use your creativity, or use someone else’s. Google can be a good friend to find new ideas, even, when it comes to cake decorating.

Nutritional values of the whole cake:
Calories: 6502,85 kcal
protein: 119 g
Carbs: 82,7 g
Fat: 623,5 g
Fibre: 49,1 g

Let’s say, you can make 12 slices. Values of one slice:
Calories: 541,9 kcal
protein: 9,92 g
Carbs: 6,89 g
Fat: 52 g
Fibre: 4,1 g

It’s not a light cake But occassionally, in moderation it’s ok to eat a slice of it.

Egg wrap

Our new favourite. Egg wrap. Does it have a strong egg taste? We can’t feel it. Ok-ok, we eat PLENTY of eggs, so perhaps we just don’t think about it any-more. But actually I offered it to some friends, who are not paleo, and they didn’t mention that it’s too eggy. They requested some more. (My husband and kids thought that it’s pancake and filled it with chocolate cream without realizing that actually they eat omelette with chocolate. )
What do you need for 1 wrap?
Basic ingredient:

• 1 egg
• 1-2 T spoon water
• pinch of salt

Optional:

•  1/2 t spoon coconut floor, or 1/2 t spoon tapioca flour (I prefer this one, it has a more neutral taste) – this gives some thickness to the wrap
• spices to taste

If you don’t want to use any kind of flour, the simple 1 egg version works perfectly. You can have thicker ones, if you use 1,5 egg per wrap.

1. Heat your frying pan and smear it with some fat. If you have a good quality pan, then after the first one you don’t have to put a new layer of fat.
2. Put every ingredients into a mug/bowl and beat it.
3. Pour the mixture into the hot pan and move round and round the still liquid part to create a nice, evenly thick, but still thin toast/pancake/wrap.
4. Put it on the hob.
5. When the edge has peeled off, pinch the edge and flip it to the other side. You can use a pancake spatula to help turning it.
6. From this point it takes only 10-20 seconds and you can slide it to a plate.

It can be eaten as hot, or cold. I pack it for my daughters for lunch. I store it in the fridge after it cooled down. I make a bigger batch, so I don’t have to do it on a daily bases.
For filling I use mostly salad leaves, spinach, spring onion, red pepper, Hungarian smoked sausage (kolbasz), cooked ham, fried bacon cubes, extra mature cheddar cheese, balsamic vinegar, paleo mayonaise, or whatever I find in the fridge. And as the above example shows, it can be filled with sweet stuff, fruits, creams as well.
Enjoy