1. Combine pork, onions, coconut aminos, sesame oil, and fish oil. Mix until everything is combined. Over mixing will make the meat tough.
2. Roll the meat into balls. Roughly a tablespoon of meat for each meatball.
3. Heat a skillet on high heat then add coconut oil to skillet. Add meatballs in a single layer and brown on all sides. Continue until you have browned all the meatballs.
4. Place on a foil lined baking pan and cook in a 350°F oven until they have cooked all the way through.
Another Sarturday and I’m very glad to share my new found Paleo recipes. I and my husband are heading to Belgium from Brussels for 10 days to enjoy better weather. We’ve been preapared for this trip 3 months ago.
The recipe I am about to share is a knockout, at least for me and my husband. There is an idea that wakes me up in the middle of a good sleep and here come the favorite recipe, as always. When that happens I grap my phone immediately and try to make a note for tomorrow morning: shallots, apple cider vinegar, basil, coconut milk… Almost all of the recipes I invented are from my sleep.
This Paleo rank dressing recipe uses full-fat cocomut milk as base ingredient, with some additional fresh herbs to create better flavor. This one is the simplest. You can find around for more paleo dressing recipes if you want variety of choice for your salad. The recipe today is creamy and balanced. You can choose to use alittle bit less of this ingredient and a little bit more of that ingredient to find your favourite taste. This recipe is perfect for green salad. Also perfect to make use of some delicious goodies you found soon to expire. For my family, it was a hit with everyone at the table.
Paleo Coconut Milk Ranch Dressing Ingredients
1,5 can coconut milk
2,5 tablespoons shallots
1,5 garlic clove
2 tsp apple cider vinegar
3 tsp chopped fresh chives
1½ tsp chopped fresh parsley
1½ tsp chopped fresh basil
1 tsp chopped fresh dill
1 tsp sea salt Instructions
Pour coconut milk to a large bow.
Add 5 tsp coconut water into the coconut cream and whisk until smooth.
Add in the shallots, garlic, apple cider vinegar, chives, parsley, basil, dill, and sea salt. Stir to combine and refrigerate dressing for at least 45 minutes to let the flavors meld together.