Avocado Dressing plus bacon mayo

A quick and tasty dressing, suitable for almost everyone. It's vegan and free of grains, nuts, wacky vegetable oils that I know you're supposed to avoid on the Paleo diet but can't remember why*, and it's chock full of good fats...just the thing for dressing up greens!
Blend together;
2 small avocados
juice of 1 medium lime (or 2 TBL vinegar)
2-6 cloves garlic, depending on taste
3/4 cup extra virgin olive oil
dash salt

Enjoy!

*( and after months of exclusively eating home made olive oil dressings, I no longer care. It just TASTES better)

Here's a nifty mod if you've looked at those jars of baconnaisse and decided it was too full of vile, unnatural ingredients to be worth it.

I used my fresh mayo recipe but replaced most of the olive oil with the fat rendered from a pound and a half of Hormel Natural Selections bacon. If you think bacon fat is gritty and gross, you REALLY need to get some uncured, naturally raised bacon and try it. The fat is nearly clear! This is so dang good, it must be wrong.

Gluten Free Chocolate Chip Cookies

Preheat oven to 350

In bowl of stand mixer, cream:
1 stick room temperature butter
3/4 cup C&H brown sugar

When combined, add 2 jumbo eggs and a lug of vanilla.

When all is again combined, toss in
1 cup Bob's Red Mill white rice flour
1/2 cup Bob's flax meal
1 TBL organic cornstarch
dash salt

Process until well combined. Remove bowl and with large wooden spoon stir in:

1 cup Guittard 63% chocolate chips
1/4 cup Theo cacao nibs
1/4 walnut pieces

Use a small cookie scoop to scoop onto stainless cookie sheets, and bake for 12 minutes. This batch made 32 cookies, though I'm sure it would have made much more if my husband, best friend, daughter and myself had not been sampling the dough liberally. These taste quite a bit like your standard gluteny cookie and as always, the dough owns the final product.