Sometimes DIY is more of a headache and more 💲 than just buying the premade version. Case in point: the gift I handmade my husband two years ago for our anniversary. Took me a couple of WEEKS and ended up costing $10 more than the premade version. 🙄 Oh well.
Anyway, that is NOT the case with mayo. I stayed away from even trying for such a long time because it just seemed scary to me. I'd never even seen anyone make mayonnaise and every recipe seemed like the process had to be so precise to make it work, so, I just bought it or went without.
Then finally I got over myself and this is one of my two favorite DIYs (along with bone broth) that are SO much cheaper, SO MUCH easier, and tbh probably much more nutritious than what you're buying at the store.
(I literally wing this and do NOT exactly measure every time, but here's *about* what I do.)
You need a tall wide mouth jar or a large measuring cup and an immersion blender.
1 cup avocado oil OR extra virgin extra light olive oil (do NOT use regular olive oil here - trust)
1 T. lemon juice (I used about 1/4 lemon today)
1 T. dijon mustard
1 t. salt
Place immersion blender on the bottom of the jar and turn it on. Slowly lift up as the mixture emulsifies. Probably will take between 30 seconds and a minute!
The great thing about mayo is that you can make this your own! Add in some garlic, use limes instead of lemon, GET CRAZY WITH IT.
Do you make your own mayo? Are you going to try it out??
5 hours ago
This salad is super easy to throw together and if you don’t feel like making my Lemon Basil dressing then you could easily use Trader Joe’s Green Goddess dressing or balsamic vinegar instead!
Broccoli slaw or mixed greens, watermelon, strawberries, avocado and feta cheese (omit if paleo or whole30) you could also add TJs honey roasted almonds for some crunch! DRESSING // 4 oz avocado oil, 2 oz fresh squeezed lemon juice, 1 oz rice vinegar, some lemon zest, 1 cup fresh basil, 1 tbsp of honey or 2 pitted dates. Blend in small blender.
5 hours ago
When it comes to eating and weight loss, we’re led to believe that if we just eat less and exercise more, we’ll lose those pounds we don’t like.
If we can’t “just eat less and exercise more,” it’s our fault. We haven’t tried hard enough. We’re weak-willed. We can’t control ourselves.
The case against willpower as a means of achieving goals is growing in the published literature.
For example, in one study, the people who said they excelled at self-control (aka willpower) were hardly using it at all. Suggesting the fewer temptations we encounter in our immediate environment means there’s fewer decisions where we need willpower to kick in.
This is why arranging your environment according to your health goals is so important!
It’s been shown that the people who experience fewer temptations overall were more successful in reaching long-term goals. What’s more, people who exercised more self-control also reported feeling more depleted. So not only were they not meeting their goals, they were also exhausted from trying!
For you, maybe that means stocking your kitchen with foods that align with your goals, finding a route to work that goes through a park instead of past a tempting food store, asking your spouse to meet you halfway on indulging in junk food around you or making your desk at work a zone of self care where no candy or sweets are allowed.
Think about it and I’m sure you can find ways to slowly but surely set your environment up for your success!
Moving right along to one of my very favorite recipe developers! Today, it’s all about the amazing @thedefineddish . Her Whole30 Chicken Gumbo is clean, flavorful, and a whole lot less stressful than standing around and managing a roux! She is fun to follow as she is an expert of all cuisines, which makes it easier for me to stay out of a recipe rut all the while learning new flavors and ways to substitute in cleaner ingredients.
See saved highlight for step by step and a few more of her recipes I’ve tried and recommend!
5 hours ago
From the #whole30 cookbook, Ginger Coconut Chicken with Zucchini Noodles.
If you never grill cauliflower, you’re missing out! And the combo of seasonings, sauce, fresh cilantro and lime juice make this one extra special! Here’s to make this week delicious!
* 2 heads cauliflower
* 3 tbsp ghee, melted
* 1 lime, juice of (optional)
For the seasoning:
* 2 tbsp nutritional yeast
* 1 tsp chili powder
* 1 tsp garlic powder
* 1 tsp smoked paprika
* 1 tsp sea salt
* Spicy mayo – (1 tbsp hot sauce mixed with 1/4 cup mayo)
* Chopped cilantro
1. Heat a grill to medium-high heat (about 450° F).
2. Make the seasoning by combining the seasoning ingredients in a small bowl and mixing well.
3. Prepare optional toppings if you are using them to have them ready.
4. Remove the outer green leaves from each cauliflower head and cut off the thick bottom stem. Place cauliflower stem side down and slice off the round outer edges. Then, slice each remaining head into 3 steaks. Note: The thicker you cut the steaks the better they stay together. You might only get 2 steaks out of a smaller head.
5. Lay the steaks and any trimmed edges/pieces out on a large sheet pan so you can easily transfer them to the grill
6. Melt ghee and brush both sides of the cauliflower with ghee. Sprinkle the seasoning mixture liberally over on both sides of the cauliflower.
7. Place cauliflower on the hot grill and cook for 6-8 minutes, until the bottom is beginning to brown and char. Flip and cook for another 5-6 minutes, or until cooked to your liking.
8. Remove from the grill and squeeze lime juice (optional) over the grilled cauliflower. Top with optional toppings and serve
5 hours ago
This SLOW COOKER/INSTANT POT MOROCCAN CHICKEN is my at-home spin on a restaurant favorite of mine, and I actually love it even more! So many flavors, and it’s hearty yet light at the same time. I could eat it every day!
Serve over white rice or cauli rice for lower carb!
Have you tried it? What’s YOUR favorite restaurant dish? I want to recreate it!!! Recipe at the clickable Instagram feed, linked in my profile @justjessieb