Paleo Smoked Salmon Spread /Dip

Being on a paleo diet could be not so easy. The biggest challenge for me is giving up dairy , in particular :cheese . I've seen before different seafood dips , available at the grocery store but most of them are not very fresh, contain a lot of preservatives, wheat or starch . So I decided that I can make my own paleo spread.
I only buy Spence & CO., LTD Smoked wild sockeye salmon. Most of the smoked fish contain sugar ( I suspect to enhance flavor and as a preservative ) and nitrates. Spence & CO., LTD  brand other than the fish has 2 more ingredients : salt and hardwood smoke.
You will also need a Paleo legal mayonnaise . It s simple and fast to prepare and great on paleo bread or use as a dip with veggies .


Ingredients :

4 oz smoked wild caught sockeye salmon (approx. 2/3 cups)
1/3 cup mayonnaise
2 Tbsp. coconut cream ( the part that's on top of a can when you open a coconut milk)
1 Tsp. wild capers
5-6 green pitted olives
1/3 cup copped onions
very little lemon juice
pepper to taste.


Chop up salmon and put in  a blender or a food processor . Add mayonnaise, coconut cream and lemon juice . Blend for 1 min or until it becomes a smooth paste. Add the rest of the ingredients and blend for another 2 min or until smooth . Move to a clean jar and refrigerate for an hour before serving. It yields 1 cup approx.

Aspen's Pecan Dip

A year ago a lady from my MOPS group brought this dip . In my opinion it's paleo legal but not AIP since it contains nightshade vegetable . Since I can't tolerate dairy so: no cheese, no yoghurt or cheesy spreads I thought that this dip can be used as a spread as well. I somehow lost the recipe so I had to improvise with what I remember but at the end turned out almost as good as hers.






Ingredients :

1 cup pecans
4 red roasted and peeled red peppers
1/4 cup extra virgin olive oil
1 garlic clove
1-2 Tsp lemon juice
Sea salt to taste .


Soak pecans in water overnight . On the next day drain and rinse . Put in a blender and puree with olive oil  until smooth. Add peppers, garlic, lemon juice and salt and blend until it becomes a very smooth paste. Transfer to a bowl and refrigerate for an hour or so. It can be served with veggies as deep or use as a spread .

Paleo Bread

I decided to go on a Paleo diet since I am facing some health challenges. So far so good  but I certainly like to have a BLT for example and here is the trick...How do you substitute the bread?1 I've been gluten- free for quite a long time and making gluten-free bread is not anymore such  big deal. But how do you make grain-free bread?! Of course there is a Paleo bread available at the health food store but honestly, it did not win me. So I started to search for recipes , experimenting etc. This is by far the best recipe in my opinion for a Paleo bread. The recipe is by Rebecca Bohl fom Paleo Grubs .
What I loved mostly was the simplicity of it and the no -need of doing any changes to adapt it to the high altitude in Colorado.


Ingredients :

3/4 cup almond butter
5 eggs
1/4 cup coconut oil, melted
1 tbsp honey
1 tsp apple cider vinegar
1/4 cup ground flaxseed meal
3 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt

 Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. In a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar together with a hand blender.
In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.
Pour the dough into the prepared baking pan. Bake for 30-35 minutes until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.
You can also freeze it.