So continues the Whole30. We’re nearly three-quarters finished, but I have yet to feel “the change”. I’m starting to think that going gluten-free was the real deal for me. Giving up gluten for a month seemed to make no difference…until I went back to consuming it. Suddenly the headache that stayed hidden for the past four weeks peeked over my shoulder. I felt tired and cloudy. It was eliminating than resuming that made me notice the true effect of gluten in my diet. My skin cleared and my energy rose. This is what I’m hoping will happen at the conclusion of my first thirty. Maybe the change has been so gradual that I’m not meant to notice it. Until I return to my old live. Only time will tell. In the meantime, I’ve been eating some pretty amazing grub.
I know, I’ve been a bit quiet on the blogosphere. I’m messing with unfamiliar ingredients and using them A LOT. Ghee, coconut aminos, lots of sweet potatoes and excesses of raw greens. More meat and more fish. While I’ve been experimenting, I haven’t been keeping track. Partly because I get so wrapped up in the moment when creating these dishes, partly because I honestly don’t know if they’ll be any good. What I have learned through this journey is you MUST be willing to cook and even more so experiment. Otherwise, eggs for breakfast, grilled chicken salad for lunch and steak for dinner get a bit repetitive.
One new trick that I did learn and use frequently is homemade mayo. For years I’ve talked about making my own mayo. It’s elementary and somehow almost a right of passage for any “serious” home cook. But it takes so much time… If you want mayo during your Whole30, homemade is the only option. Olive oil, lemon, egg and salt. A food processor speeds up the process, but as described on the Whole30’s website, but the slow steady drip of oil requires patience. I thought I didn’t really need mayo. Then I found a few tips that lead me to my immersion blender and less than a minute of time. This recipe is truly genius and idiot proof. I’m never buying mayo again.
60 Second Homemade Mayo (adapted from The Whole30)
- 1 egg
- 1 c light olive oil (you want the mildest favor possible so as not to overpower the flavor)
- 3 tsp fresh squeezed lemon juice
- Generous pinch of salt
- 1/2 tsp garlic powder
Crack your egg into a wide mouth mason jar, making sure not to break the yolk. Add the remaining ingredients and let the glass settle, so that the olive oil rises above the egg.
Insert your immersion blender, pushing it all the way to the bottom. Making sure not to move it, blend for 20-30 seconds. Within seconds, you’ll see the mayo starting to form as the egg and oil incorporate into a thick white cream.
Slowly move the immersion blender up and down a few times, making sure to incorporate the remaining olive oil. That’s pretty much it. You’re done.
Season batches of the mayo to help create specialty condiments. A teaspoon of anchovy paste, a splash of coconut aminos, minced garlic and a bit more oil and lemon juice will give you a dairy free Caesar dressing. A sprinkling of mustard and chili powders make a great dip for sweet potato fries. What other combinations have you tried?