I’m baaack! I felt like taking a little reprieve from posting after my 30-day blogging marathon.  I’ve got a great recipe for you today! Thank goodness for pinterest and all her crazy paleo food ideas 🙂 I needed a little inspiration to try things outside of my normal cooking routine.

Here’s a lovely little Egg Salad Sandwich to add to your Grain-Free recipe book.

Cilantro Egg Salad

1 large bunch cilantro
1/2 c. olive oil
1/2 c. macadamia nuts
2 cloves garlic
squeeze of lemon
sea salt to taste
black pepper to taste
7 hardboiled eggs
1/2 c. diced celery
1 green onion, diced

1. In a food processor, blend cilantro, garlic, olive oil, nuts, lemon, sea salt, and pepper until smooth.
2. Mash eggs with onion, cilantro pesto, and celery. Scoop onto the grain-free roll for an sandwich (also good in lettuce wraps with some fresh tomato

Grain-Free Rolls

1 c. tapioca or potato starch
1/2 c. coconut flour
1 egg
1/2 c. warm water
1/2 c. olive oil
1 tsp. sea salt

1. Preheat oven to 350
2. Mix dry ingredients.
3. Whisk together wet ingredients and add to dry.
4. Mold batter into discs. These rolls will not rise, so make sure to make them the size you want. (I’m going to play with the recipe to see if I can make fluffy, non-coconut flour ones)
5. Bake for 20 – 30 mins until the edges are golden.
6. Slice in half for sandwich use.