Curry Honey Mustard Dippin Sauce

Cassy found a great recipe online and we LOVED it!! This IS THE BEST dippin sauce! It take chicken nuggets from being a kids meal to being an adult meal!

BEST Dippin Sauce

• 1/3 cup yellow mustard (Trader Joes organic mustard is ”spiced” mustard! Soooo yummy)
• 1 TBSP Mayo
• 1 TBSP Yellow Curry Powder
• 1-2 tsp Honey

Optional Add:

¼ handful of cilantro, chopped

Recipe found here:
http://www.health-bent.com/sauces/curry-honey-mustard

Cassy's Chicken Nuggets

Cassy found a great recipe online and we altered it a bit and then mass produced it...
hahaha here is what we did:

Makes enough for a Full Dinner PLUS a Full Gallon Size Ziplock Bag to freeze for later! 

Ingredients

• 4lbs ground turkey
• 4 egg yolks
• 2 TBSP onion powder
• 1 tsp garlic powder
• 1 cup almond flour plus 2 more cups (separate)
• 2 cups shredded/unsweetened coconut
• salt & Pepper
• spray oil

 

Method

• In a small bowl combine 1 cup almond flour, coconut, 1TBSP salt and some pepper.
• In a large bowl combine the ground turkey 2 cups almond flour, onion, garlic, eggs, 3tsp. salt and some pepper. Mix well with your hands until well blended.
• Form “nuggets” by rolling a ball and flattening slightly.
• Coat with almond, salt and pepper mixture.
• Lay out on parchment to freeze or to Bake.
• When ready to bake, give them a quick spray of the oil and bake @425 for 15 minutes. Then broil till golden brown. (Baking frozen nuggets takes a little longer)

BEST Dippin Sauce

• 1/3 cup yellow mustard (Trader Joes organic mustard is ”spiced” mustard! Soooo yummy)
• 1 TBSP Mayo
• 1 TBSP Yellow Curry Powder
• 1-2 tsp Honey

Optional

• ¼ handful of cilantro, chopped

Original source
http://www.health-bent.com/poultry/paleo-chicken-nuggets

Potato Wedges and FRY sauce

Potato Wedges

Sorry this is not an exact science. I tend to make things up as I go and I hardly ever measure, I just taste and tweak and taste and tweak! lol but here is my best description of what I have done. Luckily, It's my current favorite junk fod right now, so Ive made this 3 times in the past week!!good luck!

Preheat oven to 400degrees.

Slice potatoes to approx ½ inch slices or wedges depending on the size of your potatoes. Fingerlings make great wedges. (leave the skin on)

Prep Batter in a Large Ziplock bag.

Approx ½ cup arrowroot starch. (more or less depending on how many potatoes you’re using)

Approx ¼ tsp. Garlic powder

Approx ¼ tsp salt

Approx ½ tsp Organic No-salt seasoning

Couple dashes of pepper 

(remember, i just eyeball it, so you may want more of some of these spices)

Shake to combine batter. Add as many potatoes as you can to the bag with enough room to shake well to coat the potatoes. They should end up with a very thin, somewhat moist layer of batter on each. If they are very dry and heavily coated, add more potatoes and shake more to distribute batter evenly. Dump the battered potatoes onto a cookie sheet drizzle a little olive oil and gently hand toss to spread the oil. Then place all the potatoes flat on the sheet allowing a little space between each. (Too many too close together will cause them to steam instead of getting brown and crispy) Bake in the oven for 12 minutes on each side. And Serve. I like them best with Fry sauce!

Fry sauce

 I start with a 15oz mason jar with a lid.

I fill it half way with equal parts mayo (you could most likely use plain yogurt) and Ketchup. (I use organicville)

3-4 dashes of gf Worcestershire sauce. (I use Lea and Perkins)

Approx 1-2 TBSP lemon juice (according to taste)

approx 2 TBSP dill pickle Relish (more or less to taste)

dash of Pepper

Shake well to combine!
ENJOY 

TIP:When subbing out the mayo and using sour cream or plain yogurt in it's place You may not need as much Lemon Juice because Yogurt and sour cream tend to be tangy anyway!

Spinach Dip (Without the Mix) revised

Renee Found this Great recipe over at the "Chinese Grandma" blog. found here:
http://chinesegrandma.com/2013/06/spinach-dip-no-mix
She made it and Loved it and Shared it. So I decided to try it out too. I LOVED Spinach Dip back in the day, before changing my Diet, and I was very pleasantly surprised to find that I could actually use this recipe! Ive made a few alterations ie:I cut the recipe in half, but doubled the spinach and the water chestnuts. so I decided to re-post it the way I made it and LOVED it!

INGREDIENTS
1/2 cup Plain Yogurt
1/2 cup sour cream
1/4 cup mayo
3/4 tsp. onion powder
1/2 tsp. paprika
1/8 tsp. garlic powder

3/4 tsp. salt
1/4 tsp. pepper
1 tsp Worcestershire sauce (make sure it's GF- I used Lea&Perkins Brand)
1/4 cup chopped green onions
1- 8oz can of water chestnuts (drained and chopped fine)
1- 16 oz pkg. frozen chopped spinach (thawed and squeezed as dry as possible)

Directions

1. In a large bowl mix well: yogurt,  sour cream and mayonnaise with the onion powder, paprika, garlic powder, salt and pepper and Worcestershire sauce.
2. Make sure you squeeze the spinach well to get out all excess water. Add spinach to the bowl along with chopped onions, and chopped water chestnuts. Chill before serving to allow dip to absorb flavors.
3. Serve with cubes of GF bread, GF crackers, Apple slices, carrot slices or celery sticks! (jasmine's faves are the bread cubes, and apple slices)

Notes

• If you have time, you can thaw frozen spinach in a colander in the sink. Otherwise, microwave to defrost.