Dips and sauces can seem like the most difficult recipes to make paleo; this is because they are often dairy based. However, if we spend a little time thinking outside the box we can find a way to make them fit our paleo lifestyle.
Here’s a great example of utilizing ingredients we already had around our house to make one of our favorite sauces paleo. As is the norm with our recipes, it’s simple and it’s quick!
1 cup diced cucumber
1 can coconut milk (let stand overnight)
1 tablespoon dried dill
1 teaspoon dried garlic flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Prepare 1 cup of diced cucumber. Place in bowl and set aside.
Open 1 can of coconut milk that has been left standing overnight. Remove cream that has formed at the top of the can and add it to the bowl of cucumber. (1 can of coconut milk = roughly 1/4 cup of cream)
Add dill, garlic flakes, salt and pepper to bowl.
*Note: If tzatziki mixture is too thick add a spoonful of coconut milk liquid to the mixture at a time. Combine throughly and continue to add liquid until desired consistency has been reached.
The best part of this recipe is that you don’t notice the taste of coconut! Stay tuned for some upcoming gyro recipes.
The Gyro originated in Greece and began popping up on menus in the United States in the mid-1960s.
Best known to us as a pita-bread sandwich, Gyro actually refers to the rotisserie meat. That said, since we like our Gyros wrapped in America, here is a Paleo-friendly version that is completely grain-free.
1/2 pound lamb, sliced into thin, bite-sized strips
1/2 tablespoon coconut oil
1/2 teaspoon thyme spice
1/2 teaspoon salt
1/4 cup sliced onions
1/4 cup sliced bell peppers
1/8 cup coconut milk
1/8 cup coconut aminos
+ Pre-made Paleo Garlic Naan Bread
In a medium saute pan, melt the coconut oil over medium heat.
Add the lamb strips, thyme and salt and cook for about 10 minutes, turning the lamb strips occasionally to ensure they are thoroughly cooked on all sides.
In a small sauté pan, cook the onion and bell peppers until soft (you can use coconut oil if your pan tends to be sticky).
Once the lamb is nearly cooked, add the coconut milk and coconut aminos to the lamb pan and let the it simmer while the lamb soaks up the coconut juices.
Ideally the pre-made Paleo Garlic Naan Bread would have had a few hours to sit in the fridge before combining it with this dish. If this is possible, simply re-heat the Naan before serving.
Scoop the lamb (draining any excess liquid) and the vegetables into your pre-made Paleo Garlic Naan Bread.
Wrap up and serve warm.