My Favorite Homemade Mayo

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If you follow me on instagram, you’ll have noticed I’m trying the whole30. If followed correctly, this detox promises a cure of sugar cravings, as well as some other pretty promising side-effects such as clear skin and weight loss. While most condiments are forbidden, homemade mayo is OK in moderation.

A few months ago, Hubs and I double dated with some friends at a bar. I ordered steak, fries, and asparagus which was served with, what looked like, garlic butter. Come to find out, it was mayo made in-house! Ever since then I had been wanting to make my own, but was intimidated because it seemed to take some culinary skill.  Thanks to the whole30 website, I found an easy and delicious way to make mayo that doesn’t require any fancy tools or culinary experience. The whole30 recipe calls for light olive oil, but my recipe is a combination of EVOO and avocado oil. Avocado oil is light and helps the mayo have a fluffier, buttery texture. Regular olive oil will yield a mayo closer to the store bought version

What you need:
1/2 cup avocado oil
1 cup Extra Virgin Olive Oil
2 eggs (ROOM TEMPERATURE –  this is super important!)
1 tsp mustard powder
1 tsp pink Himalayan salt
1/2 lemon
blender (i used a nutribullet)
whisk (I used the whisk attachment on my electric mixer)

Instructions:
Place the eggs, 1/2 c. of avocado oil, mustard powder, and salt in the blender. Mix thoroughly. Pour mixture into a bowl to whisk, or pour into your mixer with the whisk attachment. In a liquid measuring cup, fill with 1 c. of EVOO.  Turn on your mixer, and slowly drizzle in the cup of olive oil while the blender mixture is being slowly whisked. This is the most tedious part of the recipe. The slower you pour the olive oil, the fluffier your mayo will be. After you’ve added all the oil and the mixture has emulsified (aka thickened), put the mixer on the lowest speed and add lemon juice to taste, stirring gently. Store and refrigerate in an air tight container.

My husband really isn’t a fan of many condiments (unless you count nacho cheese) and he especially does NOT like mayo. I served a dollop of this homemade mayo with burgers and sweet potato fries the other night, and he LOVED it! Said it tasted way better than traditional store-bought mayo. This is an excellent way to add flavor and texture to a meal while also consuming healthy fats (and withOUT consuming a bunch of chemicals and preservatives!)

DIY Kale Crackers

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My daughter loves cheddar bunnies. Yes, I am a mom who will pay $2 more for ORGANIC cheesy crackers vs the little orange fish. As parents, we try try try to do our best, and that includes what we’re giving our kids for consumption. I’m not a complete hippie ok, so just hear me out. These are easy, don’t involve a lot of effort, and are an easy way for YOU to give your kid an extra veggie throughout the day. Because of my daughter’s love for cheddar bunnies, we always seem to be out of them. She eats them in fistfuls and for some reason, she prefers savory tastes to sweet. Once upon a time my husband bought me these spinach+kale tortilla chips and I gave one to Sugar Plum because she would not leave me alone. Well, giving her a chip only intensified her clingy-ness because then she wanted to eat the whole bag. SO, I decided why not make my own kale crackers to satisfy her? Not only could I relax about the ingredients, but it saves me from going through $5 boxes of cheddar bunnies.

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What you need:

  • ⅓ cup of frozen kale  (loose leaf spinach works too though!)
  • ¼ cup oil (I use avocado oil)
  • ½ tsp kosher salt ( I use pink Himalayan salt)
  • 1 and ½ tbs water
  • ½ tsp baking powder
  • 1 cup flour (I use Bob’s Red Mill whole wheat flour)

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Sugar Plum was concerned at first, that it wasn’t cheddar bunnies that made their way into her mouth… She eventually asked for “more” of these kale starts, though!

Directions:

  1. Preheat oven to 375 degrees.
  2. Puree the kale, oil, salt, baking powder and water in a food processor or blender. (In my case, I used my nutribullet)
  3. Combine the flour and the spinach mixture in a mixing bowl.
  4. Knead the dough and form it into a nice ball.
  5. Roll the dough out on a well floured surface. The dough should be rolled out very thin for best results.
  6. Put the dough on a floured baking sheet or silicone baking mat.
  7. A cute cookie cutter, like my star, works well for cutting our the crackers from dough (a pizza cutter or knife will do if you don’t have one)
  8. Prick each cracker with a fork.
  9. Bake for approximately 20 minutes.
  10. Crackers should be put directly on a kitchen towel to cool, to maintain their crispness.

Enjoy!

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