Mayonnaise (Whole 30 )


Today is day 15 of my second Whole 30.  I have officially passed the halfway point.  Hurray for me!!!   This round has been so much harder than my first.  I blame that on the fact, between my birthday on December 17 and New Years Day, I ate out almost everyday and had more sugar than I did in the previous two months combined .  The first round I felt none of the ick on the Whole 30 timeline.  This round I felt all of the ick on the timeline.

The good news is I think I am pasted that now and I am starting to see the rewards of doing a Whole 30.  Some of my non scale victories have been…

  1.  I successfully ate a meal out at a sit down restaurant with Steph.
  2. I have more energy and it is more consistent throughout the day.
  3. I am not so exhausted  when I come home from work that I fall asleep in my chair before waking up and going to bed.
  4. I didn’t weigh or measure myself because I still don’t want the Whole 30 to be about weight loss.  However,  I know I lost some weight because I can fit into some of the tight spaces I need to get into at my new position at work.  I couldn’t get into any of them when I started the position two weeks before Christmas.

There are a couple of things you need to do in order to have a successful mayo.  First, use a light olive oil, NOT extra virgin olive oil.  I guarantee you won’t like the taste of extra virgin olive oil in your mayo.  It is disgusting.  Second, add the olive oil very slowly at the beginning and throughly incorporate the oil before adding more.


Adapted From Daphne’s Dandylions

1 egg yolk

2 tsp Dijon style mustard

1 cup neutral oil

Put the egg yolk and mustard in a bowl.  Beat together with a wire whisk.  Begin to dribble the oil into the egg yolk mixture, very slowly, while you keep beating.  Add more oil as it is incorporated.  You will notice when a thick emulsion starts to form.  When the thick emulsion starts to form you can add the the oil a little faster.  The mayo is done when you can drag your finger through it and the track doesn’t fill in. 


Ketchup (Whole 30)

I am not a big fan of ketchup as a condiment.  Instead,  many of my favorite recipes use ketchup as an ingredient.  This week I am going to feature s few of those recipes, starting with a whole 30 recipe for ketchup.  It’s quick and relatively easy.  If you don’t have a blender or immersion blender, just make sure  to chop the dates very finely and occasionally mash the dates while cooking. It keeps about a month in the fridge.


adapted from Tastes Lovely

6 oz can tomato paste

10 medjool dates, chopped

3/4 cup water

1/2 cup apple cider vinegar

1 TBS  lemon juice

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Heat a sauce pan over medium low heat.  Add all the ingredients and stir to combine.  Bring to a low simmer.   You don’t want it to boil, just get it warmed through, about 5 minutes.  Let it cool to room temperature.  Transfer the ketchup to a blender and blend on high for 2 minutes.  If necessary, thin with a little water.  Store in an airtight container for up to a month or in the freezer for up to a year.


Savory Pumpkin “Hummus” (Whole 30)

Pumpkin, not just for dessert anymore.  I didn’t plan to post 2 savory  pumpkin recipes in a row but I had  a half can of pumpkin leftover from Friday’s chili recipe and had to do something with it.  I didn’t want to bake anything. I know, weird, right?  I never don’t want to bake, except , apparently this morning.

On Friday, I bought a paleo cookbook from my favorite used bookstore, Books At A Fifth.  I remembered seeing a pumpkin recipe for hummus in it and thought, “Why not? The Pumpkin and Beef Chili recipe sounded absolutely weird but it was spectacular. This recipe is weird. Maybe this recipe will be spectacular too.”  I don’t know if i would call this hummus recipe spectacular but it is very good.  If you didn’t know it was made from pumpkin you would never guess.  It doesn’t taste like pumpkin.  The best thing about it is it is totally whole 30 compliant.

Savory Pumpkin Hummus

1 cup pure pumpkin puree

1 1/2 TBS chopped fresh parsley

1 1/2 TBS tahini

1 1/2 TBS lemon juice

1 clove garlic, minced

1/2 tsp ground cumin

1/4 tsp salt

pich black pepper

pinch red pepper

In a small bowl, combine all ingredients and mix well.  Cover and refrigerate at least two two hours before serving.

Michelle’s All Purpose Stir Fry Sauce (Whole 30)

Last weekend my friend, Steph, visited the Shady Hollow flea market on the way to a family function.  Every year there is a big booth of vintage pyrex near the front of the flea market.  I don’t usually shop there because I can usually find what I want a lot cheaper at the other places I look for pyrex. but this time I was looking  for a piece that I had only ever seen at the flea market.  I gave Steph some money, told her what I wanted and in what patterns.  Steph didn’t find what I was looking for but she did find some interesting pieces in one of  the patterns I wanted.

The pattern is the 1970 reissue of the Spring Blossom design.  I had never seen salt and pepper shakers or the sugar and cream dispensers before but the thing that really intrigued me was the all the pieces had their original lids and the lids, as well as the pieces themselves, were in excellent condition.  It isn’t common to find pyrex with their original lids.  The lids are too easy to break or damage beyond repair.  I told Steph if she could get all the pieces for $50 I would take them, if she couldn’t, I didn’t want any of them.  I really didn’t think she would be able to get them for the money I was willing to spend. I didn’t count on Steph’s dad bargaining for me.  Thanks, Roger.

Since I only buy pieces of Pyrex I will actually use, I will use the salt and pepper shakers  for some of the seasoning blends I make and use often. The cream and sugar dispensers will be used for salad dressing and sauces that I make all the time.

Speaking of sauces, this stir fry sauce is one of the best things I ever put in my mouth.  The only change I would make is the next time I use it I may thicken it up a little.

Michelle's All Purpose Stir Fry Sauce

adapted for Nom Nom Paleo Ready Or Not

1/4 cup fresh orange juice

1/2 cup coconut aminos

1 TBS rice vinegar

2 TBS fish sauce

1 tsp garlic powder

1 tsp ginger

1//2 tsp sesame oil

In a small bowl, combine all the ingredients and mix well.  Use over any vegetables you want to stir fry.  Keeps about 2 weeks.

Melissa’s Best Ever Stir Fry Sauce And A Break (Whole 30)


Hey Guys,   I have really been struggling with my blog since I finshed my Whole30.  Part of the reason is I haven’t quite figured out how to incorporate the changes I am making in my diet into my blog while remaining true to the original intent  of my blog.  The other part is I am spreading myself pretty thin lately.  I work a fulltime job as a cashier/cake decorator and a part time job that pays very well but eats up almost all of my weekends.  Most of my freetime durning the week is spent working on a project for a couple of my friends who want to do a Whole30 but who have never cooked much.  I am spending a lot of time putting together resources and quick and easy Whole30 compliant recipes for them and teaching them how cook the basics.  As I told my friend, Audrey a while back, something as got to give and it’s better it is your blog rather than your sanity.  For the rest of June and probably  some of July, I am going to take a little  break from blogging and focus on some of my other projects. I’ll be back in a few weeks and ready to blog like crazy.

Before I go, I want to leave you with one last recipe.  Just before I finished my Whole30, I found Melissa Joulwan’s blog, Well Fed, and her cookbooks, Well Fed, Well Fed 2 and Well Fed Weeknights.  I totally fell in love with them.   Melissa as a nice variety of recipes inspired by food from all over the world.  All her books include  the recipes for the sauces and spice blends used in her book.  I love being able to make spice blends because nothing is more frustrating to me, then finding a recipe I really want to try only to find  it needs a spice blend I don’t have and don’t have easy acess to.   The best part of Melissa’s cookbooks is that a lot of her recipes have variations so you can find a  recipe  for what you have on hand.

This stir fry sauce is one of my favorite recipes of Melissa’s. In addition to a using it as a wonderful stir fry sauce you could use it as an awesome dressing for a salad.

[Melissa’s Best  Ever Stir Fry Sauce” difficulty = “Easy”]

recipe from Melissa Joulwan’s Well Fed Cookbook

1/2 tsp rice vinegar

1 clove garlic, minced

2 tsp Chinese 5 spice powder

1/2 tsp crushed red pepper flakes

2 TBS fresh orange juice

3 TBS coconut aminos ( sub tamari or light soy sauce)

In a small bowl, combine the vinegar, garlic,  and 5 spice powder.  Mix  into a smooth paste.  Add the orange juice and stir well.   Add the coconut aminos and stir well again. Use as a sauce for about up to 8 ounces of meat and 4 cups of vegetables.  [/recipe]