Paleo Ketchup

I couldn't believe how much this tasted like the real deal. It easily passed the Sawyer test.
This recipe yields 1.5 cups.

Ingredients

• 1 can (6 ounces) tomato paste;
• 2 tbsp vinegar or lemon juice;
• 1/4 tsp dry mustard;
• 1/3 cup water;
• 1/4 tsp cinnamon;
• 1/4 tsp salt;
• 1 pinch ground cloves;
• 1 pinch ground allspice;
• 1/8 tsp cayenne pepper, optional;

Preparation
Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!

Recipe Courtesy of PaleoDietLifestyle.com

Paleo Fajita Marinade

I put this on chicken breasts and then we grilled them up to use on salads or plain. Yum!

Ingredients
2 chipotle peppers in adobo sauce
Zest from one lime (~2 tsp)
1/4 red onion, chopped
3 cloves garlic, diced
1 tsp cumin
1 tsp kosher salt
1/4 cup extra virgin olive oil

Directions
Place all ingredients in a food processor and process until smooth. Pour into a Ziploc bag with 1 1/2-2 pounds of the meat of your choice. Let stand for at least one hour, or as long as overnight, occasionally squeezing and turning bag to evenly distribute marinade.

Recipe courtesy of Paleo Test Kitchen

Paleo Mayo

This worked great but I will use a different oil than olive oil next time.  It was really heavy on the olive oil taste!  It was fine once mixed with other ingredients, though.

Ingredients

• 1 cup of oil (olive oil, macadamia oil or avocado oil)
• 1 whole egg
• 1 tbsp. lemon juice
• salt and pepper

Instructions

1. Put all the ingredients and seasonings except for the oil in a blender (you can also use a hand blender).
2. Add the oil slowly while mixing The oil should emulsify with the egg yolk (you should see it thickens). That's it... enjoy!

 Recipe courtesy of the Paleo Dietician website