Creamy Italian Dressing

I love ranch dressing... we established that already... but the longer I have been Paleo the less I have used the creamy dressings and other condiments in my day to day life. I still love salad dressings though and a quick vinaigrette is always tasty. This recipe is easily changed to highlight different flavors by exchanging vinegars, oils or herbs but this is a basic Italian inspired version. It isn't completely necessary to use the immersion blender but I really enjoy the slightly emulsified version that results when an immersion blender is used instead of just shaking it up. The longer the dressing sits the stronger the flavors will get. This means that if you don't really like garlic or another spice lessen it at the beginning and don't over-do spices as you experiment with new flavors. 

INGREDIENTS:
1 C vinegar (apple cider, wine, rice, etc... I prefer white as it is closer to a classic bottled Italian dressing as it is a fairly mild vinegar)
1.5 C olive oil or other oil (I use EVOO- extra virgin olive oil)
3 Tbsp water
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp honey
1 Tbsp dried oregano
1 tsp ground black pepper
1/2 tsp dried thyme
1 tsp dried basil
1 Tbsp dried parsley
1 Tbsp salt

PROCEDURE:
1. Put all ingredients in a mixing bowl.

2. Use immersion/stick blender to combine the ingredients. Mix for about a minute.

3. Pour into airtight containers.

*You might have to shake the bottle before using it again to recombine as it can settle.

What kind of vinaigrette dressings do you use in your home?

Bone Broths

Bone broth is one of the easiest, most versatile and healthy recipes in the Paleo arsenal. It has a plethora of minerals and proteins that your body needs to run optimally and it tastes great too! As I have joint issues it is very important for me to get a lot of gelatin (and other joint supporting nutrition) into my diet so I LOVE using bone broth in my dishes. Personally, I use it as the base of many of my soups but it can also be used to de-glaze pans when making sauces, roast or saute vegetables, add flavor to a variety of main and side dishes or even drink it alone if you are so inclined. My recipes for bone broth is both super simple and works in the crock pot... which means that I do next to no work to get this fabulous broth! I don't often go through enough meat in any one month to have enough bones using only my leftover ones unfortunately but lucky for me there is an Asian market about 10 minutes away that stocks bones by the pound so I can make bone broth whenever I run out. 

A tip for freezing: freeze it in ice trays or other shallow dishes for easy thawing later. I have found that ice trays are perfect as they are pre-measured and small enough to thaw single serving portions fast but I can always grab my bag of broth cubes and make stew quickly as well. 

Here's the recipe:

INGREDIENTS:
2 lbs of bones (for this example I am using chicken bones acquired from the Asian market)
1-2 celery stalks, rough chopped
2-3 carrots, peeled and rough chopped
1 onions, rough chopped
1-2 Tbsp vinegar (I'm using apple cider vinegar in this example)
garlic cloves to taste
herbs to taste
filtered water

PROCEDURE:
1. Chop the veg and garlic and place in the bottom of the crock pot.

I have an adverse reaction when I chop celery (instant migraine) so I purchase my celery pre-chopped but this isn't necessary nor necessarily optimal. I didn't have access to organic whole carrots today at the store so I used organic peeled baby carrots in about the same amount as 2-3 large carrots.

2. Add the chicken bones to the crock pot.

3. Fill the crock pot the rest of the way with water.

4. Add vinegar.

5. Place top on crock and turn the crock pot on low temperature.

6. Walk away for 24-36 hours.

7. Strain the broth through a fine mesh to remove veg and bones.

8. Cool the broth.

9. Remove layer of fat that solidifies on top of the, now gelled, broth if using non-grass fed/pastured animal bones.

10. Measure out the broth as desired. You can typically keep it in the fridge for about 5 days or freeze part of it if you won't be using it all right away.

Your broth may vary in color from batch to batch depending on the bones you are using, the amount of remaining flesh, whether you roast your bones before using them for broth (good for beef bones especially), and the additional ingredients you add such as veg and herbs. Beef broth, pictured in cubes above, tends to be darker than chicken or fish for instance.

Curious where I get my ingredients? I get my ingredients all over the metroplex, on Amazon and through Young Living as a distributor. Don't want to search out stores to pick them up? I'll make it easy! You can place an order through me for any oils you may need and here are some quick links for the non-perishable ingredients and tools on Amazon should you wish to order online: