I LOVE my chickens. Just ask my kids. And, Summer means EGGS on our farm. Lots of eggs. More eggs than I know what to do with.
And on Whidbey Island, it means lots of Dungeness Crabs from our surrounding waters.
In August, one of my favorite ways to use our beautiful eggs is in Crab Eggs Benedict. For a Paleo version I use a bed of sliced tomatoes and bacon to replace the typical english muffin. Believe me, you won’t miss the muffin.
In this version, I place the poached egg on top of the tomato/bacon bed and then add warm crab and a generous drizzle of hollandaise. If you don’t have access to crab meat, a ripe avocado is great in its place.
Succulent, sweet, savory BBQ chicken leg and thighs and boneless pork ribs! I love having a combo of meat options in one meal and sharing a little bit of each around the table.
Summer greetings, everyone!
I hope wherever you are this 4th of July you can enjoy some time outdoors in the sun.
On Whidbey Island we are finally seeing some sunshine. For my family, that means grilling almost every night and BBQ sauce is part of the mix. I love the taste of any grilled food (meat or veggie) and a good bbq sauce is a requirement for my summer food experience.
Today we have included some Paleo-friendly options to spark ideas: a homemade bbq sauce recipe, if you’re feeling industrious, as well as a store-bought Primal Kitchen Paleo BBQ sauce you can trust that has clean ingredients and is low in carbs.
Paleo BBQ Sauce Options
Classic BBQ Sauce, Organic & Unsweetened
If you’re going the store-bought BBQ sauce route, we highly recommend PRIMAL KITCHEN’s Classic BBQ Sauce!
It’s organic, unsweetened, and ready to spread onto savory dishes with bold, smoky flavor.
Certified Paleo, Keto Certified, gluten free, and Whole30 Approved®, this sauce works as a marinade, a burger topping or a sweet potato fries condiment.
And when it comes to salad, edible flowers are the “icing on the cake,” so to speak. Growing vegetables alongside my landscaping and having edible flowers in the mix makes everything more beautiful and more tasty.
In the Pacific Northwest this time of year there are a handful of yummy and gorgeous edible flowers to choose from as well as copious amounts of lettuce.
My favorites to use for garnish on salad currently are: calendula, nasturtiums, borage, pea blossoms and bachelor buttons. A few are pictured in the garden salad, above.
The salad came straight from my garden as well and, not only includes various lettuces, but also includes, kale, swiss chard and beet greens. The more variety the better for the palette and nutrition, I say!
And, in the end, I think every meal sprinkled with edible flowers is a feast for the eyes and stomach.
Simple Balsamic Vinegar Dressing
½ c Olive Oil-make sure the olive oil is not cut with canola oil
½ c balsamic
½ c grainy mustard
Salt to taste (more than you think)
Pepper to taste
Put all ingredients in a jar with a lid (I use mason jars). Shake and done! This will keep in the refrigerator forever so I often double or triple the recipe in the summer months when we are eating an abundance of salads.
For a cookie that plays the dual role of being decadent yet plays well with a paleo and keto lifestyle, try Marybeth’s Molasses Ginger Chocolate Chip Cookie ™.
1 large egg, slightly beaten with whisk
1 T vanilla extract
1/4 cup butter, melted and cooled (coconut oil can be substituted)
1/2 cup monk fruit sugar (coconut sugar can be substituted)
1 cup almond flour
1/8 cup coconut flour
1/2 teaspoon baking soda
½ tsp ginger
2 T blackstrap molasses
½ cup dark chocolate chips (we used Lily’s)
½ cup any Primal Island Granola-we used blueberry
Coarse sea salt, for sprinkling
Preheat the oven to 350 degrees F.
In a large bowl, whisk egg. Add melted and COOLED butter (or coconut oil), monk fruit sugar, molasses and vanilla extract.
Next add in almond flour, coconut flour, ginger and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chips and granola.
Use an ice cream scoop or large tablespoon to place dough onto an ungreased baking sheet. Gently flatten the dough with a spatula or two fingers. Sprinkle with coarse sea salt. Bake for 15 minutes, or until edges are slightly golden brown.
Cool on cookie sheet for 10 minutes before transferring to a wire rack to finish cooling. Makes approximately 12 cookies.