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. 


Stir Fried Chicken With Ketchup (Whole 30)


Okay, I don’t blame you if you think this recipe sounds a little strange.  I did too when I first time I saw it.  All I say is trust Mark Bittman, the recipe creator.  I have made hundreds, literally hundreds, of his recipes and he will never steer you wrong.

You can see my original, non Whole 30 adaption here.

Stir Fried Chicken With Ketchup

Adapted From How To Cook Everything

¾ lb chicken thighs, cut into 1 inch cubes, patted dry
¼ cup arrowroot
2 TBS  olive oil
salt and pepper, to taste
1 TBS slivered garlic
¼ tsp cayenne pepper
¼ cup plus 2 tablespoons  Whole 30 ketchup

Toss the chicken with arrowroot  so it is lightly coated. Put 1 tablespoon oil in a large non stick skillet over high heat. When the oil is hot add the chicken in one layer and sprinkle with salt and pepper. When the chicken is browned on one side toss it and cook until it is just about done, 5-10 minutes depending on the size of the pieces. Transfer to a plate. Turn off heat and let the pan cool for a minute. Add the remaining oil to the pan and turn heat to medium high. Add the garlic and cayenne. Cook, stirring, for about 2 minutes. Add the ketchup and stir; cook until it bubbles then darkens slightly, about 1 minute. Return the chick to the pan and stir to coat with sauce. Taste and adjust the seasoning. Serve over rice.

Meatloaf (Whole 30)

The weather went from a lovely 30 degrees this mornimg to 6 degrees with a -20 windchill in the space of about 6 hous today.  Sigh!  This is what I get for living in North Dakota.


Adapted From Paleo Running Mama

1 lb ground  beef

1 egg

3 1/2 TBS almond flour, use all purpose flour if not Whole 30

1 1/2  TBS  Whole 30 ketchup, use any ketchup if not Whole 30

4 Tbs onion, diced

1 1/2 cloves garlic, minced

1 TBS ghee to cook onion and garlic, use butter if not Whole 30

1/2 tsp salt

1 tsp Whole 30 mustard, use any mustad if not  Whole 30

1/2 tsp Italian seasoning

dash black pepper

2-2 1/2 TBS Whole 30 ketcup for top of meatloaf, use any ketchup if not Whole 30

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.


Butter Chicken (Whole 30)


Wednesday I gave you a recipe for ghee.  Today I give you a recipe to use it.

Butter Chicken

Adapted  From The Castaway Kitchen

1 lb boneless, skinless chicken thighs

1 TBS lemon juice

1/2 tsp salt

1 1/2 ts garam masala

2 1/4  tsp turmeric

1 1/2 tsp cumin

1/2 tsp black pepper

1 1/2 TBS ghee , use butter if not Whole 30

1/2 large sweet onion, diced

1″ piece fresh ginger, peeled and minced

1 1/2 cloves garlic, minced

1 bay leaf

1/2 cinnamon stick

1/2 cup coconut milk

1/2 tsp apple cider vinegar

1/4 cup chopped almonds

1/4 bunch cilantro, chopped

Pre heat the pressure cooker using the saute function.  When hot, add the ghee.  When melted, add the onion, garlic, ginger and bay leaf and saute 5-6 minutes.  Add the chicken, all the spices and salt; stir well.  Add the lemon juice, vinegar and cinnamon stick.  Stir well.  Cook until the chicken is lightly browned,   Cancel the saute function.  Lock the lid and cook on high for 20 minutes.  Naturally release the pressure.  Open the lid and cancel the pressure cooking function and set the saute function.  Stir in the chopped almonds and simmer 10 minutes to reduce the sauce a bit.