Mediterranean Tzatziki Dip (dairy-free)
Prep Time: 15 minutes
Serves: 6-8 as a dip or 10 for when paired with meat or seafood
This dip is one I have been obsessed with all summer. It is refreshing with the thinly shredded cucumbers and lemon juice. I love it with Mary’s crackers or pairing it with lamb in a Gyro bowl or on top of some wild salmon. If you are not sensitive to dairy, or you are not aware of being sensitive to dairy, it doesn’t hurt to cut it our for a bit (let’s say 10 days) to see how you feel when you enter it back in. I personally stick to sheep or goat products for cheeses, but either way whatever you choose make sure it is organic, full-fat and preferably raw/unpasteurized.
Mint Chocolate Affogato (dairy-free)
Prep Time: 15 min
Serves: 4 people
Affogato as a dessert or an afternoon pick me up remind me of my grandpa, Pop. Its warm coffee poured over ice cream, so dang good. You can use whatever flavor ice cream you like and feel free to get creative with your toppings. Happy summer!
Smoked Salmon Tostada // Gluten & Dairy Free
Prep Time: 10 min
Cook Time: none
Serves: 4
This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.