Category

Condiments

Category

Paleo Immersion Blender Mayonnaise

I’m one of those people that LOVE mayo. Back in the day when I’d actually eat mayo in restaurants, I’d always ask for extra. If I got a BLT, I wanted to bite into and have the mayo drip out. That kinda mayo lover. The sort of gross kind. But I’ve never found a fully healthy store bought mayo without GMOs or refined oils or oils that are super high in omega-6 fatty acids (which leads to inflammation – we want to avoid that). This mayo is full of healthy fats. Egg yolks are rich in vitamins and minerals (especially if you’re pregnant), coconut oil is rich in lauric acid and great for the gut (the expeller presser coconut oil has no coconut flavor), and olive oil is full of vitamin E, antioxidants and a great HDL booster. Even store bought “olive oil mayo” actually contains either soy or canola oils…

Easy Immersion Blender Hollandaise

When thinking of what I’d name this post, the first thing that popped into my head was “HOLLER FOR HOLLANDAISE.” Easy immersion blender hollandaise is probably more appropriate. I’m kind of in love with my new immersion blender. You can make homemade mayo in 20 seconds, and you don’t have to strain your arm slowly pouring olive oil into a blender, hoping that the mayo will thicken (and it rarely does for me). The immersion blender ensures perfect mayo every time. You can also really easily make hollandaise with it. Ingredients 2 eggs yolks 1/2 cup (1 stick) of butter salt juice of half a lemon Instructions Separate the egg whites from egg yolks and add to a large, tall cup. If you order this immersion blender, they’ll send you a cup like this. Add the salt and lemon. Melt the butter over very low heat. Once melted, turn…

Bacon Mayonnaise – BACONNAISE

At the Super Bowl this past Sunday, something I truly don’t care about unless the Redskins are playing, we had some friends over. My friend Molly brought thick cut bacon from Whole Foods to crumble over some organic fries. She baked it in the oven and left me with a bunch of beautiful, beautiful bacon fat. I know some people are going to think I’m crazy for recommending bacon fat mayo, but hear me out. Bacon actually isn’t highest in saturated fat (which is not bad for you, by the way) but in monounsaturated fat – like olive oil. Now, take a look at the ingredients in Hellman’s Mayo: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS. GLUTEN-FREE. The very first ingredient is soybean oil, which is not only extremely unhealthy but from soy has been genetically…

Paleo Chicken Nuggets with Sriracha Mayo

Who doesn’t love chicken nuggets?! Especially if you’re a kid. They’re the perfect snack and they’re so easy to make. Unfortunately, a lot of people just pop some Tyson chicken nuggets into the oven and call it a day. I mean, their commercials say it’s healthy, so it is right? Wrong. Tyson chicken nuggets come from birds fed GMOs. And the ingredients aren’t so stellar either. Chicken, water, salt, and natural flavor. BREADED WITH: Wheat flour, water, wheat starch, white whole wheat flour, salt, contains 2% or less of the following: yellow corn flour, corn starch, dried onion, dried garlic, dried yeast, brown sugar, extractives of paprika, and spices. Breading set in vegetable oil. Gluten, vegetable oil and GMOs galore. Lucky for you my chicken nuggets are super easy to make and only take a few minutes. Ingredients: 1 large chicken breast, cut into bite sized pieces 1 egg 1/2…

Roasted Salmon & Asparagus with Easy Cayenne Hollandaise

When I was younger my favorite breakfast was egg benedict (wait, it still is). Of course I could only get it at restaurants, which means I probably had it all of two times as a kid, but I remember always being intimidated by hollandaise sauce. It was so fancy, and so French. How could anyone possibly recreate that creamy, delicious sauce? My grandmother couldn’t, none of my friends’ moms ever made hollandaise. I was pretty sure you had to be a classically trained (probably French) chef to do it. Turns out, it’s actually really easy. Especially if you have a food processor. Lazy Girl’s Cayenne Hollandaise (cayenne because I’m obsessed with spicy food) 2 egg yolks 1/4 cup butter, melted juice of half a lemon 1 tsp cayenne (or however much you like) Himalayan salt Directions: Melt butter over medium heat, don’t let it burn. While the butter is melting, add 2 eggs yolks, lemon…

Lacto Fermented Garlic Aioli

I have something to share with you. Aioli is just a fancy word for flavored mayo. If you omitted the roasted garlic, this would just be mayo, and I love me some mayo. Unfortunately most mayo is made using rancid vegetable oils that are high in inflammatory omega-6 fatty acids. Since I’m trying to avoid heart disease, obesity and cancer, I tend to avoid store bought mayo. These are the ingredients in Hellman’s olive oil mayo: WATER, SOYBEAN OIL, OLIVE OIL, WHOLE EGGS AND EGG YOLKS, MODIFIED POTATO STARCH, VINEGAR, SALT, SUGAR, LEMON JUICE, SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVOR, PAPRIKA OLEORESIN GMOs, preservatives and sketchy ingredients. No thanks. It’s easier to just make my own and not inflame my insides. Ingredients: 2 egg yolks 2/3 cup expeller pressed coconut oil (no coconut oil flavor) 1/2 a head of roasted garlic (wrap a head…

Basil Dressing and Marinade

Did you know that majority of salad dressings and marinades are full of toxic industrial oils? Even the organic varieties are made with soy, canola and corn oils. These are some of the most toxic ingredients in modern diets. Making your own dressing and marinade is not only healthier, it’s cheaper! I spend five or six bucks on organic, olive oil based dressings at the grocery store. Or I spend like, thirty seven cents to make my own. Plus, mine tastes better. Ingredients: 10 basil leaves 2 cups of olive oil 1-2 garlic cloves juice of 1 lemon dash of red pepper flakes (optional) sea salt and pepper, to taste Directions: Combine all ingredients in a blender. Puree until smooth. Put it on everythang.

Smoked Salmon Eggs Benedict with Dill Hollandaise (Paleo, Primal, GAPS, PHD)

I love eggs benedict. Anytime I go to brunch, which is kind of a lot because brunch is awesome, I always get eggs benedict without the English muffin. Unfortunately, it’s not very filling without the English muffin; so I always ask for a third egg…and extra hollandaise (love that shit). So I’m not only asking for a modified order with no muffin, I’m also asking for an extra egg, and extra hollandaise sauce. Yes, I am that girl. I always apologize in advance for my complicated orders. I assumed EB was hard to make due to the hollandaise sauce. Turns out, it’s actually really easy. When you make it my way at least. I don’t know about other people but I imagine they’re less efficient. Ingredients: 2 eggs 1 grain-free English muffin cut in half few slices of smoked salmon Directions: Boil some water. Break eggs into a cup, then…

Healthy Bacon Fat Mayo (Paleo & GAPS)

Before you think I’ve gone crazy touting bacon fat as a health food, let’s actually explore the nutritional composition of bacon fat. Like butter, bacon has been vilified for its saturated fat content. And like butter, bacon fat has been used by traditional cultures without any rampant diseases like heart disease, cancer or obesity. If you read this post, you know that saturated fat is essential for the brain, hormones, and every single cell in the body. It does not cause heart disease or obesity, but rather protects against both of these. Bacon fat from pastured pigs is rich in saturated fat, as well as vitamin D.  Low levels of D have been linked to cancer. Vitamin D also promotes fertility and is high in arachidonic acid, which inhibits fungal infections. Proper vitamin D levels lower inflammation, the base of all disease. Bacon fat from pastured animals is also rich in CLA (Conjugated…