the best paleo ranch.

Remember this spring when I told you I couldn’t wait to slip on my garden clogs and start digging in the dirt? I had plans for a big backyard garden this year–and plans for a big blog post about it too.

But the good (busy, cringe!) life happened. It does that sometimes, doesn’t it.

We bought a new house and sold our old house–and spent the summer renovating an investment property. And we had that big, old summer bucket list to conquer too. So that big backyard garden? It never happened. Eh, whatevs. Maybe I’ll get around to it next spring at the new house. We’ll see.

Lucky for us, I have a brother-in-law who has the most amazing green thumb–and loves to share his impressive veggie garden crop with us! Would you look at these beauties?

Is there anything better than cucumbers and tomatoes right from the garden? Well yes. Yes, there is. Cucumbers and tomatoes right from the garden–covered and smothered in my homemade ranch. Boom.

I made this ranch dressing a few years ago when I tried my first Whole30 and it’s been a staple in our fridge ever since. Up until then, I was always a Hidden Valley girl, but this ranch–woooooeeeee. It takes the cake.

Here’s the recipe, straight from the Whole30 website.

Basic Ranch

  • 2/3 cup light olive oil
  • 1 room temperature egg
  • 2 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp dried herbs (dill is the only way to go here, trust me)
  • 2 tbsp full fat canned coconut milk

Place the egg, 2 tbsp red wine vinegar, spices and herbs (everything but the oil and coconut milk) in your food processor.

Pulse a few times.

Slowly pour in your oil through the top hole of the food processor (running on low speed). It will take a few minutes to get it all in.

Once the oil has been added, add the coconut milk. It looks like this.

And pulse a few more times. Then refrigerate. Or dig in.

an oldie, but a goodie (probably two years ago). the boys shoveling in fresh garden veggies from deb with this paleo ranch.

Don’t like raw eggs? Here’s an egg-free recipe from my dear, old girlfriend. It’s sure to be a crowd-pleaser too.


the best paleo (cinnamon) chicken drumsticks.

Want an easy, healthy meal guaranteed to make your house smell amazing? I have you covered.

My girlfriend Anna and I trade Whole 30 recipes all the time. She recommended this Paleo chicken drumstick recipe from this fall and it rocked our world. Danny actually said these were the best thing I’d ever made him and everyone I’ve shared the recipe with since has agreed–they are really that good.

These drummies are easy. They’re full of flavor. Your kids will eat them–especially if you tell them to growl when they pull the meat off the bone. And the seasoning on the drumsticks makes your house smell like cinnamon. Win, win, win, and win.

Try them with some of my homemade Ranch–and get to growling.

Carly Morgan’s Best Chicken Drumsticks Ever

  • raw chicken drumsticks (I try to get all my meat from Triple S Farms)
  • olive oil or coconut oil (I use olive oil)
  • salt
  • black pepper
  • garlic powder
  • paprika
  • cinnamon (this is the best part. don’t skimp on the cinnamon)
  • cayenne pepper (optional, I actually opt out. they are so good without it. if you opt in, go easy. a little goes a long way)
  • parchment paper
  • cookie sheet


Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper. Lay your drumsticks on the paper so none of them are touching.


Coat all the drumsticks with oil and then sprinkle them with all the seasonings. Don’t skimp on the seasonings–with the exception of the cayenne pepper, go easy on that. And use a lot of cinnamon. Trust me.


Flip them over and do the same thing–oil and seasonings–on the other side (a little tip to keep that raw chicken bacteria from spreading all over you and your kitchen–use one hand to handle the raw chicken and the other to handle the oil and seasonings).

Throw your drumsticks in the oven for 30 minutes, then flip each of them over. Throw them back in the oven to cook the other side for another 30 minutes.


Look at those. Mmmmmm. Is there anything better than the slightly greasy, perfectly crispy skin off a chicken drumstick? No. No, there is not. I usually serve these with mashed cauliflower but they’d be good with an easy side salad too.

And thanks to Triple S Farms (and my favorite farmer!) for keeping my fridge and freezer stocked with the very best meat, year-round. Triple S is a certified organic farm that specializes in cattle, hogs, chickens and turkeys–all raised on pasture. They’re a huge advocate for the Local Food Movement–and some of the coolest folks around. Check them out today.