Paleo Honey Mustard Dressing

This homemade paleo honey mustard dressing was a surprise for me. One taste and it quickly became one of my favorites. It's also kid friendly.By contributing writer Tessa

This paleo honey mustard dressing was a surprise for me. I never really liked honey mustard dressing growing up, but one taste of this homemade version and it quickly became one of my favorites. It’s also kid friendly, and you might even have your kids willingly eating a salad!

I have been making my own salad dressings for some time. The quality of ingredients can’t be beat because I choose the oils and use no weird seasoning enhancers or stabilizers.

But most importantly, the flavors are SO much better! And the price can’t be beat either. In just a couple of minutes, you can have a delicious dressing that you’ll be eager to use and eat!

I believe using homemade mayo really sets this dressing apart, and it takes less than five minutes to make your own. Try it. We have become total mayo snobs in this household because of this recipe. Even my kids will refuse the store bought stuff now!

And while you can use this dressing in any way you see fit, my favorite salad for enjoying this dressing includes mixed greens topped with hard boiled eggs, cubed Dubliner cheese (or other sharp cheese), and mini bell peppers…yum!

This homemade paleo honey mustard dressing was a surprise for me. One taste and it quickly became one of my favorites. It's also kid friendly.

Paleo Honey Mustard Dressing
Serves: 8
 
Ingredients
  • ½ cup good quality mayo (I use homemade mayo)
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons mustard
  • 1 teaspoon onion powder or 1 tablespoon raw onion (finely minced or grated if you are not blending)
  • ½ teaspoon sea salt
Instructions
  1. Place all ingredients in a blender and whir briefly to blend thoroughly.
  2. Alternately, you can place all ingredients in a mason jar, use an immersion blender or place the lid on, and shake vigorously until the honey dissolves and blends in.
Notes
I use my own homemade mayo, which is KEY is my humble opinion!

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Homemade Rice-a-Roni

This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.By contributing writer Tessa

This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.

Growing up, I simply adored all varieties of Rice-a-Roni. It was total comfort food for me! Of course, once I started reading labels, there was no way I was going to feed my family something so heavily processed and loaded with nasty ingredients (MSG? Nasty! And what does hydrolyzed or autolyzed mean? I don’t want to know!)

My whole family loves this recipe, and I get my comfort food back!

This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.

Homemade Rice-a-Roni
Serves: 6
 
Ingredients
  • 2 tablespoons ghee, avocado oil, or butter
  • ½ cup finely diced onion
  • ½ cup orzo or spaghetti broken into roughly 1-inch pieces (I use gluten free orzo or spaghetti)
  • 1 cup long grain or basmati rice
  • ½ teaspoon sea salt (final amount will depend on how salted the broth is)
  • 2¼ cup beef or chicken broth, homemade preferable
  • 1 - 2 teaspoons spices: parsley, sage, thyme, garlic powder (optional)
Instructions
  1. In a 10-inch skillet with a tight fitting lid, heat the butter over medium low heat.
  2. Once warm, add in the onion and gently sauté for about 5 minutes to soften.
  3. Increase the heat to medium and add in the orzo or broken spaghetti. Sauté until pasta is golden and starting to brown.
  4. Stir in the rice and salt.
  5. Pour the broth over the rice, stirring. Place lid on top, bring to a simmer, and reduce heat to low.
  6. Cook for about 15 minutes until the liquid is absorbed, then tun off heat and let sit for 5 minutes.
  7. Enjoy!

This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Sauteed Cabbage and Bacon – Quick and Easy

This quick and easy Paleo Sautéed Cabbage and Bacon is a drool-worthy side dish that you can easily polish off by yourself in one sitting! Found at The Happy HousewifeBy contributing writer Tessa

Some days, after you have made the main course for dinner, you need a quick and easy vegetable to throw together. In our house, we get a lot of mileage out of bagged salad and pre-washed broccoli. While I certainly love these vegetables, I also love variety, but often I don’t have the energy to do much!

Pilfering the veggie drawer one evening while dinner simmered, I discovered my pre-shredded bag of cabbage. I was going to throw a slaw together but then opted for this simple Sautéed Cabbage and Bacon. The results are a drool-worthy side that one can easily polish off by his or herself in one sitting! Bacon just makes everything better.

This quick and easy Paleo Sautéed Cabbage and Bacon is a drool-worthy side dish that you can easily polish off by yourself in one sitting! Found at The Happy Housewife

Sauteed Cabbage and Bacon
Serves: 2
 
Ingredients
  • 2 slices thin cut bacon (I used trader Joe's Black Forest Bacon, a thin-cut variety), thinly sliced or diced
  • 10 ounces shredded cabbage (I used pre-shredded from Trader Joes)
  • Salt and pepper to taste
Instructions
  1. Preheat a large skillet over medium-low heat.
  2. Add the bacon and saute until mostly crispy and golden.
  3. Toss in the cabbage with a few pinches of sea salt, stirring to mix.
  4. Saute for 2-4 minutes until cabbage is wilted but still has some crunch left to it.
  5. Season with salt and pepper to taste.
  6. Serve immediately.

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Gluten Free Zucchini Latkes with Paleo Option

Gluten Free Zucchini Latkes with Paleo Option at The Happy Housewife

By contributing writer Tessa

These gluten-free zucchini latkes are one of my very favorite ways to enjoy the plethora of zucchini that comes from my garden! With just a few simple ingredients, this humble veggie is transformed.

Zucchini is so versatile and has a very mild flavor that will sometimes pass muster with picky kids. Quick and easy, this recipe is a great side for the summer months!

Gluten Free Zucchini Latkes with Paleo Option at The Happy Housewife

Gluten Free Zucchini Latkes with Paleo Option
Serves: 6
 
Ingredients
  • 2 cups shredded zuchinni (see note)
  • 2 large eggs
  • ¼ cup finely minced or shredded onion
  • ½ cup rice flour, tapioca flour, or ¾ cup almond flour
  • ¼ cup finely grated Pecorino Romano or Parmesan cheese
  • ½ teaspoon sea salt
  • ½ teaspoon oregano
  • avocado oil for frying
Optional Toppings
  • chopped tomato
  • Greek yogurt
  • sour cream
Instructions
  1. In a mixing bowl, combine all the ingredients through the oregano and mix well to combine.
  2. Preheat a large skillet over medium heat.
  3. Add a tablespoon of oil and heat until shimmering.
  4. Drop the batter by the tablespoonful.
  5. Cook until golden on one side and flip, about 2-3 minutes per side.
  6. Continue until remaining batter is used up and serve with the optional toppings if you choose.
Notes
Use smallish zucchini with minimal seeds and pulp and firm flesh throughout. No 'zukezillas'! They contain too much water.

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This post may contain a link to an affiliate. See my disclosure policy for more information.