No Kidding Paleo "Tortillas"

Here is another recipe that is not my own, but one that is simple and works well.  These tortillas really stand up well and you can roll them up and freeze them for later use (if you don't eat them all at once).  They're about 1 carb block each if you're doing the Zone (more on that later....).  My husband has been asking for them often since I started making them.

(from stupideasypaleo.com)

Makes about a dozen 8" tortillas

8 eggs
4 tsp melted coconut oil
4 TBS water
1/2 tsp baking soda
1 cup arrowroot powder
4 tsp coconut flour
1/2 tsp salt

Crack eggs into large bowl and whisk in melted coconut oil and water.  Add dry ingredients and whisk well.  Heat a nonstick 8 inch crepe pan over medium heat and pour in about 1/4 cup of the mixture and swirl to coat pan.  Let cook 1 minutes per side. If using later, cool completely before storing in an airtight container.

Easiest Mayo Ever and Garlic Dill Ranch Dip

I can't take the credit for this one, but I needed some mayo for a Ranch dip I was making for the Super Bowl.  So many of them want you to "baby" the recipe, but this one is as easy as it gets.  The Ranch dip is delicious as well.  My kiddos and husband loved it!

Easiest Mayo Ever (from thehealthyfoodie.com)

1 large egg

1 cup LIGHT tasting olive oil (make sure it's light!)

Juice of 1/2 lemon

2 pinches of salt

*Immersion blender and small jar that will fit the blender*

Crack the egg into the jar.  Add the lemon juice and salt.  Pour in the olive oil.  Let it sit for a minute or so to let the egg settle underneath the oil.  Insert your immersion blender and push it all the way to the bottom.  Push the power button and do not move for a full 20 seconds.  Suddenly, your mayo will start climbing to the top of the jar.  Slowly start raising the blender until you get to the top.  Move it around a little to get all of the oil mixed in (be careful not to pull it out too much!).  Easy peasy.  It will last for about a week in the fridge.  Makes about 1 cup.

Garlic Dill Ranch Dip (from ourpaleolife.com)

1/2 cup paleo mayo (see above recipe)

1 small (5.46oz) can (or 1/2 cup) of full fat coconut milk

1/2 tsp apple cider vinegar

1 large clove garlic

salt and pepper to tast

2 TBS fresh dill (I used about 2 tsp dried dill and it turned out just fine).

Wisk mayo and coconut milk together.  Wisk in apple cider vinegar.  Crush the garlic clove with a little bit of salt to form a paste and add to mayo mix along with salt, pepper, and dill.  Refrigerate for at least an hour to let flavors meld.