Paleogang Onion Rings

Paleogang Onion Rings



2 yellow onions, peeled & cut into 1/2 inch sections, rings pulled apart
2 cups buttermilk
1 1/2 cups Bob’s Red Mill all purpose gluten free flour
1/4 cup medium yellow cornmeal
3 liters coconut oil
sea salt
Fresh ground pepper


1. Preheat your oven to 200°F (you will keep your onion rings crisp and warm in there as you do them in batches).

2. In a medium bowl, combine the buttermilk, 1 1/2 tsp. salt and a tsp. fresh ground pepper. mix and toss in your onion rings, toss to coat and let sit for at least 15 minutes.

3. In another bowl, combine the flour, cornmeal, 1 tsp. salt & 1/2 tsp. fresh ground pepper.

4. Preheat your vegetable oil to 350°F. We used a deep fryer, but you could easily use a dutch oven and an attached candy thermometer. (note we did our deep frying in the garage so as to avoid stinking up my little house with the scent of frying oil)

5. When your oil is hot, dredge a few onion rings in the flour mixture and place in the oil. You must work in small batches so don’t crowd them! Cook for a total of 2 minutes, turning once with some tongs about half way through the cook time.

6. Remove your batch of onion rings from the oil and place on a paper towel lined cookie sheet, salt lightly. Place the cookie sheet in the preheated oven to keep the onion rings warm and crisp for up to 30 minutes while you deep fry the rest.

7. Eventually you will tire of making onion rings and then you will know you have enough. Serve with ketchup, and dinner (if you have any room after gorging yourself on crispy onion rings.)




  1. Cold brewed coffee
  2. 2 tablespoons coconut caramel
  3. Almond milk
  4. Ice
  1. Fill a glass with ice. Pour in coffee until it’s a little less than 3/4 of the way full.
  2. Pour in almond milk leaving about an inch at the top.
  3. Stir in caramel…enjoy!
  1. **To make your own cold brew coffee simply mix together 1/2 lb finely ground coffee beans and 12 cups of filtered water. Let soak for 12 hours or more. Strain through a fine mesh sieve and store in the refrigerator up to two weeks.


Leaner Creamer

This is my favorite shake to make so I thought I would share.  

1 medium banana

2 cups of frozen strawberries                                                                                                                                                                                                                                                                                                                                                                                                           1 teaspoon Leaner Creamer

1 cup low-fat strawberry yogurt or vanilla yogurt

1/2 cup cranberry juice cocktail or pomegranate juice

1 tablespoon pure maple syrup                                                                                                                                                                                                                                                                                                                                                                                              

Place strawberries, banana, Leaner Creamer, yogurt, juice and maple syrup in a blender and blend until smooth. Divide among six 4-ounce freezer-pop molds. Freeze until firm, at least 6 hours.


Hot Spinach & Artichoke Dip

Hot Spinach & Artichoke Dip

I made this Sunday afternoon December 13th 2015  Hot spinach and artichoke dip,  I found the recipe on Pinterest by . I found it to be a little to salty, although I didn’t add that much salt in the recipe itself. I believe the brand of artichoke that I choice to the culprit.  I serviced it with Tostitos chips.


1.5 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 cup frozen chopped spinach
12 ounces frozen artichoke hearts, roughly chopped
8 ounces light cream cheese
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt


  • Preheat the oven to 350°
  • Spray a medium-size baking dish with non-stick cooking spray and set aside.
  • Sauté the artichoke hearts and spinach over medium heat until all the liquid has evaporated. This should only take a few minutes, but it’s a necessary step. If you skip it, you may wind up with a watery dip.
  • Add the mozzarella, Parmesan, cream cheese, sour cream, garlic, salt, and pepper to the bowl of a food processor and blend until thoroughly combined.
  • Add the artichoke hearts and spinach and blend until they are evenly combined.
  • Pour into you’re prepared baking dish, cover and bake for 20 minutes.
  • Uncover and bake for an additional 20 to 25 minutes or until bubbling and the top is lightly browned.
  • Serve with pita chips, tortilla chips, toasted bread or vegetables for dipping.
  • Store any leftovers in the refrigerator up to three days.