I'm not sure what they were suggesting, but I made a mustard dressing using cream, mayo, dijon mustard, and dried thyme.

I eat more low carb than paleo, so this fits me. I drizzled the dressing over the salad and it was excellent. Wish I had made more.

I would also try plain olive oil or sesame seed oil.

I'd love to know what others would use ....

Asparagus Canadian Bacon and Cheese Frittata


http://foodnetwork.sndimg.com/conten...landscape.jpeg

Ingredients

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 oz medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped

Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Yum! I love frittatas!

Yours sounds good Orema and would work just fine for Paleo if a good Paleo mayo is used. :)

Here is a recipe for a citrus vinaigrette that I use sometimes that may work nicely with that salad too.

1 small shallot, finely chopped
¾-cup olive oil
¼ cup champagne vinegar or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest



Put everything in a jar with lid and shake to blend

Add Kosher salt and freshly ground black pepper to taste.


You can make your own champagne vinegar or white wine vinegar ahead of time, or you can use ACV but I find that to be a bit to strong for this recipe.



White wine vinegar: Buy an el cheapo white wine, seriously think $2-$3 range, and pour it into a canning jar, add some of the mother from some ACV, cover the opening with a little cheesecloth just to keep the dust out and wait a couple of weeks. You'll find that a lot of vinaigrettes use this.

Yours sounds good Orema and would work just fine for Paleo if a good Paleo mayo is used. :)

Here is a recipe for a citrus vinaigrette that I use sometimes that may work nicely with that salad too.

1 small shallot, finely chopped
¾-cup olive oil
¼ cup champagne vinegar or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest



Put everything in a jar with lid and shake to blend

Add Kosher salt and freshly ground black pepper to taste.
Make about 1 1/2 cups



You can make your own champagne vinegar or white wine vinegar ahead of time, or you can use ACV but I find that to be a bit to strong for this recipe.



White wine vinegar: Buy an el cheapo white wine, seriously think $2-$3 range, and pour it into a canning jar, add some of the mother from some ACV, cover the opening with a little cheesecloth just to keep the dust out and wait a couple of weeks. You'll find that a lot of vinaigrettes use this.

That's odd, it posted twice. I must be stutter typing. lol

What about a honey mustard dressing? Or balsamic dressing? Even a homemade ranch would work. Just extra thoughts-

Paleo Salted Caramel "Cheesecake" Bars

For the crust
1 cup walnuts
1/2 cup almonds
5 pitted Medjool dates
2 tbsp unsweetened coconut flakes
Pinch of salt


For the filling
2.5 cups raw cashews
1/4 cup coconut oil, melted
1/4 cup honey
2 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 tbsp almond milk


For the caramel
3/4 cup coconut cream
1/4 cup ghee
1 cup palm sugar
3 tbsp honey
Pinch of salt
1/3 cup palm shortening


Instructions
1.Place the cashews in a bowl of water. Cover and soak overnight, rinse, and then drain.
2.Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.
3.To make the crust, line an 8x8-inch baking dish with parchment paper. Place the walnuts and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the pan. Place in the freezer to chill while the filling is prepared.
4.To make the filling, place all of the filling ingredients into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Pour the mixture over the crust in the baking pan. Place back in the freezer for at least one hour to harden.
5.Meanwhile, make the caramel. Whisk together the coconut cream, ghee, palm sugar, honey, and salt in a heavy-bottomed saucepan. Bring to a soft boil, and then reduce the heat to simmer for 15-20 minutes, stirring constantly, until the sauce thickens and is a rich golden brown.
6.Allow the sauce to cool for 2-3 minutes. Stir in the palm shortening until dissolved. Remove the cheesecake from the freezer and cut into bars. Add a dollop of caramel onto the top of each bar and use a spoon to spread over the top. Sprinkle with sea salt. Serve immediately or store in the freezer.


Notes
Servings: 12 bars
Difficulty: Medium-Hard

Roasted Vegetables with Fresh Herbs
 

Roasted Vegetables with Fresh Herbs

http://www.foodandwine.com/assets/im...s/original.jpg

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.

4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper

Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.

5 Ingredient Shrimp Scampi with Zoodles
 

5 Ingredient Shrimp Scampi with Zoodles

http://holisticallyengineered.com/wp...rimpscampi.jpg

Ingredients
2 lbs large wild shrimp, peeled and deveined
4 Tbsp grassfed butter
3 cloves garlic, minced
2 organic lemons
3 medium zucchini, cut into zucchini noodles
Optional: Red pepper flakes, to taste

Instructions
Precook the zucchini noodles by lightly steaming them until almost tender.
Heat 2 Tbsp of butter in a large skillet or medium high heat
Add the garlic and stir into the butter.
Add the shrimp and sear for 1-2 minutes per side.
Add the lemon juice and salt & pepper to taste
Add the zucchini noodles and toss in the sauce.
Yield: 4 servings

Notes
Net Carb Count*: 5.91 per serving (serves 4)

Total Carb Count: 8.38 per serving (serves 4)

*Note net carb count = Total carbs - fiber.

Carb counts are estimated based on the products used by the chef. Check nutrition labels for accurate carb counts and gluten information.

http://www.aspicyperspective.com/wp-...lad-2-copy.jpg



http://www.aspicyperspective.com/201...ato-salad.html

That Raw Beet and Sweet Potato Salad looks delicious. Love the colors, the way the scallions are cut, and the raw food. I'll make that soon. Thanks for posting, Jesse!

It's been cold and rainy here the last couple of days so I decided to make a pot of veggie broth. Here it is about 30 minutes in...

https://www.amazon.com/clouddrive/sh...DImw06uOIDUs80

Baked Egg in an Avocado
 

Baked Egg in an Avocado

http://1.bp.blogspot.com/-biK9sttZeV...92921132_n.jpg

Directions

1. Cut an avocado in half lengthwise and remove the pit. You can use both or just bake one and save the other for later.

2. Spoon a little extra out of each pit-hole to make room for the egg.

3. Put your avocado half(ves) onto a cookie sheet and crack 1 egg into each avocado. Some of the egg will spill over onto the top of the avocado. This is totally fine. Next time though, I think i'll add some cooked bacon crumbles in the pit of the avocado BEFORE I add the egg. That sounds amazing! Bacon...mmmm!

4. Add whatever you'd like on the top. I salt and peppered mine and added some fresh shredded Parmesan cheese.

5. Bake at 375 for 15-20 minutes or until your egg and yolk are as cooked as you prefer.

I saw this yesterday and got really excited about making veggie noodles. It would also be perfect for green papaya salad...

http://rk.wsimgs.com/wsimgs/rk/image...448/img69o.jpg

Don't you just love these? I know I do! :)

Baked zucchini rounds! wanting to make these soon!
 

I don't care for the egg w/ avocado. ONLY because of texture-- mush on mush = no thank you.
Sorry I've been not tuning in much lately-- Hope everyone is well and staying warm.
Any sweet treats you all enjoy? Low carb?

I get it, ahk. I usually like variations in food textures, too, but the egg and avo does it for me. Don't have any recommendations on sweets--have been avoiding them lately.