Yummy Chicken Salad and Mayo Recipe, Great Lunch Idea

So today I tried a new recipe and my taste testers, all agreed it was yummy!  When it gets thumbs up from all my kids and a friends child who is non-paleo that says something.  That said I figured it was one worth sharing.  This would make a great lunch, either at home or on the go.  I did use cashews because it was what I had, but personally I think pecans would be the best nut choice. If you do use pecans and chop them small you probably want to use only 1/2 cup.  I'm sharing the Mayonnaise recipe I used today, but feel free to use a different one if you already have one you like.  It may change the flavor a bit  but I don't think it will be enough to make a difference.

Happy Eating!

Homemade Mayonnaise

1 egg, (By the way, just  a little tidbit, using Pastured eggs greatly reduces the likely hood of salmonella.) 
1/2 cup olive oil (NOT Extra Virgin or Virgin, just plain and simple olive oil or the flavor will be to strong)
1/2 cup Macadamia nut oil
1 TBSP Bragg's Apple Cider vinegar
1/2 tsp prepared yellow mustard
sea salt to taste
a dash of cayenne 

Mayonnaise all mixed and ready to use.

This first step is optional, and I am not  sure that it really does anything, but for some reason it eases my mind with the whole raw egg thing.  Take a mug 3/4 full of hot boiling water, add the whole egg STILL IN THE SHELL, and let sit for 1 minute.  Then remove and crack immediately adding to the food processor (it will have a somewhat milky look to it but should not be cooked, it should still be runny).Then using a food processor, combine the egg, cider and mustard on low for a few seconds.  Then VERY SLOWLY, this is important, VERY SLOWLY, add the oils.  After you have added the oils slowly and it is combined add your seasoning to taste. 
*This recipe is my version of Sarah Fragoso's, Everyday Paleo Mayo*

CHICKEN SALAD

1 batch of homemade mayonnaise (or about 1 cup)
4 cups of chopped leftover chicken  ( I used Sarah Fragoso's Spiced crock pot chicken)
2 large celery stalks diced

1/2 cup fruit juice sweetened craisins
2/3 cup pecans or cashews (nut of your choice really)
1/3-1/2 cup finely diced apples
salt and pepper to taste

Ingredients in the bowl ready to be mixed.

Combine all the ingredients in a a large bowl and mix well with a fork, serve on lettuce leaves, or with cucumbers, or just eat it plain.  A great way to re-purpose leftovers and it taste great!

All mixed up and ready to be plated.

Chicken salad ready to be eaten.

Grilled Meatloaf Burgers

I made these again today but added carrot, yummy!!

Tonight's dinner was delicious!  I had thought it would be nice to come up with a flavored hamburger instead of a plain old hamburger, and even better if I could incorporate some veggies into the patty.  I used some leftover shredded red cabbage and shredded zucchini, Carrots would probably be good too, but I was just short on time.  So here is my recipe for what I am calling Grilled Meatloaf Burgers.  I actually made the leftover meat into a mini meatloaf and poured a sauce over it and baked, it was good but not nearly as yummy as those burgers!!  Maybe that's because when I think of summer I think of grilled food, so I gravitate towards it.  At any rate these were awesome, we topped them with some pre-made guacamole and wrapped them in layers of Romaine lettuce leaves, Mmmm, yummy.  Hope you enjoy them to.  

*Oh and as usual please feel free to halve the recipe I just have a large family to feed.*  

Kale chips and Meatloaf Burgers with the addition of carrots.

Grilled Meatloaf Burgers

3-4 pounds of ground beef

2 cups shredded zucchini

3/4 cup shredded red cabbage

1 TBSP onion powder

1 TBSP garlic granules

1 TBSP Coconut Aminos

1/2 tsp ground black pepper

1/2 tsp. ground white pepper

2 tsp. dried basil

1 tsp. sea salt

2 eggs

Combine all of the above ingredients and mix well with your hands, form into balls and then smash into patties and  grill until done.  Top with your favorite garnishes and enjoy.

To make it into a meat loaf, I just formed a small portion of it into a loaf shape and placed it in a pie pan. Mixed 1/2 cup tomato sauce, 1 tsp honey, pinch of salt and pepper,  a few splashes of Franks hot sauce and about 1/4 tsp garlic powder and onion powder.  Pour over your meatloaf and bake at 325 degrees for about an hour (depending on the size of your loaf and your oven you may need to change the baking time).  Just be sure to bake until it's done.  I think this would be a great winter alternative to the grilled burgers, but for now I would suggest grilling them :-)

Salmon Patties with a different twist

Since wild caught canned salmon is so reasonably priced I have been trying to think of other ways to use it besides  my recipe for Mom's Paleo Salmon Patties which is all I ever make with it.  Tonight all I had for protein was canned salmon and I was running short on time, so I jumped on the internet did a quick search and found this really quick version of Salmon Patties, it saves just a little time because there are no veggies or onions to chop.  As far as flavor we liked it, I didn't have any lemon pepper so that would make a big difference, but honestly I'm not sure I would like the flavor the lemon pepper would bring.  We kind of liked the subtle lemon flavor of these patties.  I also have the real small cans of salmon and she used large ones so my ratios may have been a bit off, since I used 5 small cans.  I had also planned to whip up a batch of tarter sauce for them but the kids scarfed them down to run off to a meeting before I had a chance to do that.  Maybe next time, there are plenty of Paleo Mayo recipe's out there, if you're interested in making some.  And finally I bring you  Simple Paleo Primal Salmon Patties, by the Prudent Wife ( I can't necessarily recommend the site but this recipe is worth sharing).

Simple Paleo Primal Salmon Patties have a fresh, light, lemony dill taste that is out of this world!

• 2 cans wild caught salmon, drained (we use skin and bones and the larger size cans)
• 3 eggs (you can add a 4th egg if needed to hold patties together)
• 2 Tablespoons lemon juice
• 1 teaspoon mustard (we used horseradish mustard for some kick)
• 2 teaspoons dried dill
• 1/2-1 teaspoon cracked lemon pepper
• 1/2 teaspoon salt
• 1/4 cup coconut flour
• Optional - 3-4 chopped green onions

Heat a cast iron skillet or flat bottomed skillet on medium heat with oil of your choice.
Meanwhile, drain canned salmon. Ignore what it looks like.....it is brain building, just use the WHOLE can! Throw salmon, and the easily mashable bones and skin (ewww, I know) into food processor. 

*Note*  I use canned salmon that has no bones or skin and just mixed it with a fork*   

Add eggs, dill, pepper, salt, coconut flour, lemon juice and 3 eggs. Pulse several times to mix thoroughly. Add chopped green onion if using (I did not use the green onion).
Drop by 1/4 cup servings into hot pan of oil (My notes:  I actually roll them into balls and flatten them on foil first.  Then use a spatula to scoop it up and then slide into the pan of oil). Cook a few minutes on each side, until golden brown.
Place in preheated oven (set to about 250 degrees) as you cook, to keep Salmon Patties warm, as you cook the rest of them.


Makes 12 Simple Paleo Primal Salmon Patties, again, for right at $5! We had a great lunch, and plenty leftover for lunches all week. Wild caught canned salmon is such an affordable way to squeeze maximum nutrition out of a tight budget, and a killer deal for those following a low carb, paleo, primal, GAPS diet lifestyle!

Thanks to The Prudent Wife for the recipe.