combine equal parts of:

2 minute mayo

with

ferment for you garlic dill kraut

Mix well and this is a perfect condiment to serve with tuna cakes.

Click here for more recipe ideas!

Traditional BBQ burgers aren’t really an option when you have #foodsensitivities but how about this for a delicious option?

Our paleo platery maple chicken patties can be reheated on the BBQ then wrapped in butter lettuce or green Boston live lettuce with your favourite toppings.

. . . . . . . . . . . . . . . . . . . . . .

paleo platery maple chicken lettuce wrapped burgers

Ingredients:
For each burger you will need:
1 maple chicken patty (available as a meal with roasted root vegetables or as a two pack)

2 large butter lettuce leaves or green Boston live lettuce leaves

Toppings such as:
Thinly sliced purple onion
Avocado
paleo mayonnaise 

Directions:
Reheat precooked chicken patties on bbq, in microwave, oven, air fryer, or hot logic.

Place 1 lettuce leaf on plate and top with patty.

Layer toppings as desired.

Wrap second lettuce leaf around the entire burger, securing with bamboo pick if necessary.

Check out these other great recipes!

paleo platery mayonnaise 

Ingredients
1 cup light tasting olive or avocado oil
2 tsp apple cider vinegar
2 tsp lemon juice
1 tbsp mustard (@maisonorphee has an organic Dijon we used in the video)
1 tsp honey (we used @waldbeehoneyfarms)
1 egg

Instructions
Measure oil into a wide mouth jar. Add apple cider vinegar, lemon juice, mustard, honey, and egg to the jar. Use a stick blender to blend throughly.

Watch a Pamela do video demonstration of this recipe in our home kitchen.

Click here for more recipes!

1 can coconut milk, (refrigerated overnight)
1 tsp honey or maple syrup

Scoop out thick part of coconut milk and drain liquid. Add sweetener of choice and mix well. Use as you would whipped cream on chocolate silk pie, carob silk pie, whipped "cheese"cake, or banana waffles.

Click here for more recipes!

2 avocados, slightly mashed
1/2 purple onion, finely diced
4 garlic cloves, crushed
1 tbsp lime juice
Himalayan salt, to taste

Mix together and let sit for 30 minutes before serving.

Serve with veggies, plantain chips, or paleo platery chicken enchiladas.

Click here for more recipes

1 cup coconut milk
(Refrigerate can and scoop out the thick part-use liquid in a smoothie)
1 tbsp lemon juice
1 tbsp apple cider vinegar

Mix together with a wooden or bamboo spoon and let sit for at least 30 minutes before serving.

Serve as a dairy free topper for cauliflower/parsnip mash, use it to make a dressing or a dip, or serve with paleo platery chicken enchiladas.

Click here for more recipes!