(32 servings, 1 tablespoon per serving. Compliments of Eileen from PaleoSimplified.com)
• 3 pasteurized large eggs
• 1.5 teaspoon mustard
• 1 teaspoon Himalayan pink salt
• 1/4 cup fresh lemon juice
• 1 small garlic clove, peeled
• 1 cup unrefined coconut oil
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh basil chopped

Directions: Combine the two oils in a small bowl and set aside. Put the eggs, mustard, salt, and lemon juice into blender and process 10 seconds to mix. While machine is running, drop in peeled garlic clove.

Very slowly pour the mixed oils into blender while running. Process until all of the oil is incorporated. Mixture will be the consistency of mayonnaise.

Add chopped basil & stir to combine. Refrigerate for 1 hour before using.

(Stays good in the refrigerator for about a week!)

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(6 servings, 2 tablespoon per serving)
o ¼ cup olive oil
o 2 cloves grated garlic
o ¾ teaspoon oregano
o ¾ teaspoon basil
o ½ teaspoon black ground pepper
o ½ teaspoon Sea Salt
o ½ teaspoon onion powder
o 1 teaspoon Dijon mustard
o 1/3 cup red wine vinegar

Directions: Combine all ingredients into a jar or storage container, and shake well. Let the dressing sit for a minimum of 10 minutes before serving to let flavors blend together.

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(12 servings, 2 tablespoon per serving. Lasts about 7-10 days in the fridge)
o 2 ripe avocados
o Juice of 1.5 limes
o 1/8 cup balsamic vinegar
o 1/8 cup water
o 4 sprigs of fresh coriander
o 1-2 pinches of Sea Salt
o 1 teaspoon garlic powder
o Fresh ground black pepper, to taste

Directions: Blend all ingredients in a food processor or blender until smooth. If it’s too creamy for you, just add a little water (about 1 teaspoon at a time). Enjoy!

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(12 servings, 2 tablespoon per serving. Store in refrigerator)
o 2 cups cooked beets, chopped
o 2 TB Apple Cider Vinegar
o ½ teaspoon Pink/ Sea Salt
o 2 TB water
o 2 TB Extra-Virgin Olive Oil

Directions: Blend all ingredients on high. This is perfectly sweet, tart, and creamy and perfect over any type of greens with cucumber, red onion, and carrots. Enjoy!

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(12 servings, 2 tablespoon per serving. Store in refrigerator)
o 1 cup extra virgin olive oil (preferably first cold pressed)
o ⅓ cup good quality aged balsamic vinegar
o 1 tablespoon dried parsley
o ½ teaspoon sea salt.
o Freshly ground pepper to taste
o 1 tablespoon honey mustard (organic if possible)
o 1 garlic clove, passed through a garlic press or minced (optional)

Directions: Add all ingredients into a bowl & whisk until thick and creamy. Check for seasoning.

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