Paleo Fried Pickles with Ranch Dipping Sauce

I'm not going to lie. We made these at 10 PM on a Saturday night. The Saturday night before the Super Bowl to be exact. Scott just randomly had the idea to make these and they turned out REALLY good so now we are sharing the recipe!

Down here in the south you can get anything fried. Fried pickles, fried Oreos, fried whatever you want. To be honest, I've never had anything unusual fried. I would rather just stick with my french fries BUT if I were to imagine what a friend pickle tastes like, this is it. 100%. So good.

Next up. Onion rings. We've made them a different way before but I think we will try this exact recipe next time!

They're gluten-free, low-carb, and paleo and clean eating approved.

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WATCH how to make these Paleo Fried Pickles (37 seconds)

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Paleo "Fried" Pickles

Ingredients:
• 1/2 cup almond flour
• 14 dill pickle spears
• 2 egg whites
• ½ tsp black pepper
• ¼ tsp sea salt
• ¼ tsp garlic
• 1/8 tsp paprika

Directions:

1. Preheat oven to 425 degrees
2. Dry dill pickle spears
3. Mix together spices and add to almond flour in a large bowl
4. Dip dried pickle spears into egg whites
5. Once coated in egg whites, roll in almond flour/spice mixture
6. Place on baking sheet and bake for 10-12 minutes. After 10-12 minutes, flip pickles and bake another 10-12 minutes or until golden brown.

"Ranch" Dipping Sauce

• Ranch seasoning (DIY with our recipe):
  • 1 Tbsp dried parsley
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp dried chives

• 1/2 cup coconut oil mayo
• 1/2 cup coconut milk

Directions:

1. Mix all spices together
2. Combine coconut oil mayo and coconut milk
   • Start by whisking together 1/4 cup of the liquid and 1-2 Tbsp of the coconut cream skimmed off the top of the can
   • If more is needed add up to 1/2 cup of liquid and 3 Tbsp of cream

The nutrition facts listed below will vary greatly based on how much coconut cream you use and if you use regular or light coconut cream.

Paleo Coleslaw

When does something officially become an addiction? Asking for a friend.

Introducing our clean eating paleo coleslaw. It takes about 3 minutes to make and we've been making it every. single. weekend. Sometimes we just eat it out of the container in the fridge,  sometimes it doesn't even make it into the fridge, and if we have enough self-control we will wait and eat it with our lean mean cheeseburgers or simple roasted chicken. We've been known to eat it with breakfast, lunch, and dinner.

You might have to actually grab the bowl out of our hand to make us quit eating it. It's that good.

Watch How to Make Our Clean Eating Paleo Coleslaw

Clean Eating Paleo Coleslaw

Ingredients:

• 1 bag of Fresh Express Diced Southern Slaw (14 oz)
• 2 Tbsp apple cider vinegar
• heaping 1/4 tsp sea salt
• heaping 1/4 tsp pepper
• heaping 1/4 tsp dill
• heaping 1/4 tsp garlic powder
• heaping 1/4 tsp dry mustard
• heaping 1/3 cup avocado mayo

Directions:

1. Combine all ingredients together, excluding slaw mix.
2. Add to slaw mix and stir to ensure consistent coating.
3. Refrigerate before eating for best taste.

How to Cook Quinoa in the Instant Pot

As with our post on how to make boiled eggs in the Instant Pot, I wouldn't consider this a recipe but have to share it because I have been so impressed with the way the quinoa has turned out in the Instant Pot.

Also similar to the boiled eggs, it technically isn't that much faster but it doesn't require as much supervision either and the quinoa doesn't stick like it does when cooking on a stovetop. I timed it and it took just over 19 minutes from start to finish. If you are tired of forgetting that you are boiling water for quinoa and then having it boil over and creating a mess, you must try this way! You just add all of the ingredients, set it and be done. You don't have to worry about bringing anything to a boil and then adding the quinoa, etc.

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We have the 6 quart Instant Pot (it has over 22,000 customer reviews on Amazon with 4.5 stars!

How to Cook Quinoa in the Instant Pot

Ingredients:

• 1 cup quinoa
• 2 cups of water or chicken broth (or a combination of both)

Directions:

1. Add the quinoa and liquid to the Instant Pot. Ensure your vent is sealed.
2. Press the rice button and let your Instant Pot do the hard work!
3. Once finished cooking (and the pot beeps) turn the knob to venting. Once the release is finsihed, your quinoa is ready!