#paleomayo

This is a Paleo-friendly burger recipe that uses crisp lettuce leaves instead of a bun and has a tasty beef patty seasoned with fragrant spices. People on the Paleo diet who like burgers will enjoy this one, which comes with fresh tomato, avocado, and creamy Paleo mayonnaise.

Ingredients: 1 lb ground beef. 1/2 cup almond flour. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1 garlic clove, minced. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/4 tsp ground cumin. Lettuce leaves for buns. Sliced tomato and avocado for toppings. Paleo-friendly mayonnaise for dressing.

Instructions: In a mixing bowl, combine the ground beef, almond flour, chopped onion, chopped bell pepper, minced garlic, salt, black pepper, paprika, and ground cumin. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or stovetop skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. Serve the Paleo burgers on lettuce leaves, topped with sliced tomato, avocado, and a dollop of Paleo-friendly mayonnaise. Enjoy your delicious Paleo Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe for Paleo Mayo and Ranch Dip is great for people who are on a keto or paleo diet. Light olive oil, an egg, and a mix of herbs and spices are all you need to make this homemade mayo. It's creamy, tastes great, and doesn't have any extraneous ingredients or preservatives. You can dip fresh vegetables in it or use it to dress salads. You can also mix it with more herbs and lemon juice to make a tasty ranch dip that will impress everyone!

Ingredients: 1 cup light olive oil. 1 large egg. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon dried dill. 1/4 teaspoon dried parsley. 1/4 teaspoon dried chives.

Instructions: Put the egg, lemon juice, Dijon mustard, salt, garlic powder, onion powder, dried dill, dried parsley, and dried chives in a tall container or jar. Turn on an immersion blender and put it at the bottom of the bowl. Let the immersion blender run on high for 20 to 30 seconds, then stop moving it. This will help the mayo form at the bottom. After the mayo has formed at the bottom, slowly lift the immersion blender to mix in the rest of the oil until the mayo is thick and creamy. Check the seasoning and make changes if needed. To let the flavors blend, put the mayo in a bowl and put it in the fridge for at least 30 minutes before you serve it. For the ranch dip, just mix some of the homemade mayo with more dried herbs, like chives, dill, and parsley, and add salt and lemon juice to taste. You can eat the Paleo Mayo and Ranch Dip with your favorite vegetables or dress salads, chicken wings, or other keto-friendly snacks with it.

Prep Time: 5 minutes

Cook Time: 0 minutes