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…
- I successfully ate a meal out at a sit down restaurant with Steph.
- I have more energy and it is more consistent throughout the day.
- 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.
- 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.