I love mayonnaise, but I no longer use the store-bought kind because I haven’t found a tasty one with organic oils, no soy and no chicken eggs. So I make it instead. Here is a basic sauce I use for chicken salad, mayo, casseroles, or to top steamed broccoli.
Melt over medium heat:
1 stick butter
Meanwhile combine in blender:
1 very large egg (duck) at room temperature (or 2 small chicken?)
2 tsp Dijon mustard (TJs)
1/2 tsp salt
Juice of one lime or half lemon (2tsp)
1 tsp. apple cider vinegar
1/4 tsp paprika powder, if desired
When butter is melted, and while the blender is running with the lid on and center piece removed, pour the butter oil in a small stream into the egg mixture until it emulsifies into a creamy sauce.
Yields enough to use with 3 cups chopped chicken, not counting the chopped apples, celery, or raisins.
Refrigerate for firm mayo.
For Curry Sauce (for broccoli, or in Chicken Divan casserole), add 1/2 tsp curry and omit paprika.
I’m going out on a limb here and naming this the “Awesome Almond Flour Muffin” because it’s so yummy and versatile. This has become my go-to breakfast and mid morning snack for the kids and myself on Friday mornings as we rush off to Friday School (homeschool co-op).
Below is the recipe for Carrot Spice Muffins, but you can use the basic recipe for zucchini muffins, blueberry muffins, apple spice muffins, or banana muffins. And it’s a kissin’ cousin to my Chocolate Cupcakes. See below for variations.
Carrot Spice Muffins
Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor with S blade:
5 large carrots, chunked
Process until mostly fine, then add:
3.5 cups almond flour (I use Bob’s Red Mill; almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
1/2 tsp. fine sea salt (Real Salt)
1 tsp. ginger
1 tsp. nutmeg
1/4 tsp. cloves
Pulse to incorporate dry ingredients into carrots. Add:
1 tsp. vanilla
1 TBS. apple cider vinegar
4 large eggs
1 cup honey (can go down to 3/4 cup if you prefer)
Blend all ingredients until smooth. Don’t over-blend.
Ladle into greased muffin papers. Bake for about 25 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!
Zucchini Spice Muffins
Replace carrots with 2 medium zucchini, processed with S blade until fine at outset of recipe. Omit ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from zucchini.
Apple Spice MuffinsOmit carrots and ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from apples. Add 2 cups chopped apple at the end, after blending all ingredients smooth. I like to fold it in with a spoon after removing bowl from food processor. Add an additional 3/4 cup raisins if desired.
Omit carrots, cinnamon, nutmeg, ginger, cloves, and vanilla. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from blueberries. Add 2 tsp almond flavoring. Add 2 cups blueberries (frozen is fine) at the end, after blending all ingredients smooth. I like to fold them in with a spoon after removing bowl from food processor.
In celebration of our completed Whole30, we are using this as a chocolate syrup over Black Cherry Ice Cream in banana splits. Hurray for us!
Chocolate Coconut Ganach
Melt over low heat:
1/2 cup coconut oil
1/2 cup honey
3/4 cup cocoa powder (TJs)
1 tsp vanilla
Whisk until smooth. Use warm as a syrup, or pour into a pan or moulds and cool for Ganach dessert (serve plated with a dollop of Creme Fraiche).
Whir in food processor until almost puréed:
2 cups frozen organic black cherries (Costco)
1/4 cup honey
1 tsp almond flavoring
In a large glass mixing bowl, whisk together:
2 cups SCD yogurt or kefir (24 hour=lactose free)
1/2 cup honey
1 cup coconut cream (or heavy whipping cream if you aren’t concerned about lactose)
1/4 cup flaxseed oil
Add cherry mixture, whisk until combined and pour into an ice cream maker.
The flaxseed oil may be omitted if you will be serving the ice cream immediately, but if you will be freezing it for later, the oil helps for scoop-ability; without it your ice cream will be hard as a rock!
This was a kid lunch…bell peppers are good dippers with guacamole.
Scrambled eggs, turkey sausage and apple hash, orange slices Lunch Veggie Curry soup with avocado, chicken sausage or hot dog, guacamole and pepper slices Snack
Apples and almonds Dinner
Roasted turkey, mashed sweet squash with cinnamon, green beans, and sauteed celery, green onion, and mushroom hash
Here is the turkey after dinner was over. It got moved back to the kitchen, but Thad decided he needed more of the yummy salty-crisp skin.
And so…our 30 day diet adventure ends. I’m not sad to see it go: although I will be cooking a lot of the same food in the weeks (months, years?) ahead, at least now we can add back in dairy and honey to broaden our food choices (and dairy is really great for a ready snack…).
So we’ve eaten a LOT of great food, and here’s where we stand:
Mr. Wonderful: lost 10lbs and 6 inches in two measurements (waist and belly)
Me: lost 4lbs and 3 inches in 6 measurements (pecs, bust, ribs, waist, belly, hips)
Favorite new habit: the “big” sit down breakfast as a family…with tea!
Scrambled eggs, turkey sausage patties, orange slices Lunch
Salmon salad (scd mayo with curry added) on a bed of romaine, or hot dog, apple slices Snack
Apples and almond butter Dinner
Taco Tuesday! (Taco meat over finely sliced romaine and cabbage, with tomatoes, guacamole, bell peppers and salsa)
And finally a photo of a Taco Bowl. I think I always devour it before I can snap a picture.
Fried eggs, turkey sausage patties, grapefruit Lunch
Hot dog or leftovers, with spaghetti squash sauteed in ghee and garlic, apple slices
Raisins and almonds DinnerPlum-mustard BBQ Chicken Drumsticks, roasted carrots, salad with apple and avocado
I thought the sauteed spaghetti squash (leftover from our “spaghetti” of last week) was good. Mr. Wonderful disagreed. You can decide for yourself.
Do you notice I’ve had fewer pictures, less new meals, and more recycled meals in the last few days? Yes…running out of steam. 🙂 Looking forward to day 31 when we can add dairy back in!
Breakfast Squash Soufflé
4 cups roasted Sweet Meat squash
5 large eggs
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup coconut milk
Whisk together until smooth. Pour into a greased 9×13 pan. Bake at 350 for 30-40 minutes.
I had an early morning appointment, so I made the soufflé batter the night before and left it in the fridge. In the morning, I popped it in the oven right after I got out of bed and it was ready for breakfast.
The soufflé turned out pleasantly sweet considering there is no additional sweetener.
Scrambled eggs, turkey sausage patties, grapefruit Lunch
Veggie soup, sausage or hot dog or leftovers, apple slices Dinner
Chicken Tiki Masala
This recipe was the inspiration for dinner. I converted it to crockpot cooking, and also added roasted cauliflower and purple carrots at the end; the single dish dinner with chunks of veggies reminded me of curies my husband’s Moroccan uncle has made for us.
Crockpot Chicken Tiki Masala
Turn crockpot on high and add:
2 Tb ghee
2 Tb curry powder (mine was Oregon Spice Co: Mild Madras Curry)
2 tsp cinnamon
2 tsp ginger
2 tsp cumin
Purée in food processor:
1 sweet onion
2-3 cloves garlic
Add to crockpot. Then add:
5 large frozen chicken breasts
Juice from one lime
2 Tb curry powder sprinkled on chicken
1 Tb coarse Celtic sea salt
1 can coconut cream (TJs)
Cook on high for 4 hours, then cut up chicken into chunks/shreds. At this point I had a lot of liquid in the crockpot; if I had thawed the chicken in the fridge the night before and drained off the liquid and cooked it on low for 8 hours or longer this would probably not be the case.
I ladled out most of the liquid into a large skillet and simmered it on the stove to reduce it.
Meanwhile, heat oven to 500 and melt in a saucepan on the stove:
2 Tb ghee
2 Tb olive oil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp fresh ground pepper
Heat and stir. Pour into two large glass pans, and toss and coat:
1 head cauliflower, cut into florets
4 large carrots cut in chunks (I used purple and orange carrots; any color will work)
Roast in the oven 30 minutes, or until browning. Stir occasionally.
To the reduced chicken sauce add:
4 tsps paprika
1 tsp salt
1 can (15oz) tomato sauce
1 cup chopped cilantro
Heat to simmering and add back to the chicken in the crockpot.
When cauliflower and carrots are browned and soft add into the crockpot.
Serve hot, over rice if eating grains. We had it straight like a stew.