Tuesday, October 23, 2012
My favorite salad dressing is homemade ranch, but of course this has dairy in it. I was making homemade honey mustard dressing there for awhile and would also use vinegar and oil (which has kind of become my new favorite, actually) quite often, but they both get old after awhile. Especially with as many salads as I consumed (and still am consuming) this year with our delicious salad greens from our CSA.
So I started using fried eggs on my salads. I just cook the egg whites and keep the yolk runny. The yolk then becomes my salad dressing. This picture was taken one of the first couple times I made them like this and only has one egg on it. I actually usually use one whole egg plus another yolk now. It makes such a delicious salad dressing and it is SUPER nutritious! Give it a try the next time you make a salad.
This post is linked to:
Simple Lives Thursday @ GNOWFGLINS
Fat Tuesday @ Real Food Forager
Monday Mania @ Healthy Home Economist
Monday, October 22, 2012
Once I started feeling a little better and started cooking again, one of the first things I did was to look up a recipe for homemade chocolate syrup. Ok, so I know this is totally not paleo, nor is it nourishing... but it is a pretty yummy treat that is better for you to make yourself than to buy at the store. The store-bought versions are laden with high fructose corn syrup and artificial flavors. This homemade version is made from ingredients most people always have on hand. And guess what? It tastes exactly the same as the store-bought kind... only I feel way better using this for an ice cream topping or to make chocolate milk. I wish I could remember where I found this recipe. I tried another recipe first and wasn't too crazy about it, then tried this one and it has stuck. I have finally transitioned both my husband and son out of the "need" to only drink chocolate milk. So this isn't a staple in our refrigerator anymore, but I do still make it for treats here and there. It is very easy and quick to make and will last in your refrigerator for quite awhile.
Homemade Chocolate Syrup
1 1/2 cups sucanat (or cane sugar)
3/4 cup unsweetened cocoa powder or carob powder (I tend to do 1/2 cup cocoa powder and 1/4 cup carob powder)
1 cup water
dash of salt
1 teaspoon vanilla, preferably homemade
In a small saucepan, add sucanat, cocoa/carob, and salt. Whisk together gently. Add water. Bring mixture to a boil, stirring occasionally. Reduce heat and cook 1 minute. Remove from heat and add vanilla. Cool. Store in the refrigerator.