Friday, 5 February 2016

Paleo Mayonaise - with Avocado Oil

Time for another favorite!  Mayonnaise!  Better known in our house as dip dip.  Avery loves the stuff.  She would pick it over ketchup any day of the week.  I have to make at least 1 batch per week.  I know I have posted a mayo recipe in the past, but this one has a few differences.  1. it is super easy.  2. it uses the whole egg. 3. it uses avocado oil!

I am not sure where I first got the recipe from, and I am not sure what the exact measurements are.  I just freehand it.  It always works out for us.  It usually varies a little in task and consistency, but Avery has never ever complained!

1 egg
1 -2 tsp of mustard (yellow)
1-2 tsp of organic raw apple cider vinegar
1 + cup of avocado oil (based on how thick you want it)
salt and pepper to taste
** you can add a touch of cayenne to give it a little kick - I typically do  not do this for Avery

1.  Dump all the ingredients in the glass jar you would like to store it in (with a wide enough mouth for your immersion blender
2. blend

Seriously.... how easy was that?!?!

You can turn your mayo into Ranch dressing just as easy.  Add a little coconut milk, a pinch of dill, (optional: parsley and chives)  granulated garlic, onion powder, (optional: ground mustard seed, cayenne, paprika, salt and pepper) - and blend!

Hope you enjoy this as much as we do!

Happy dipping!


#jojos2016journey  #itsmyyeartoshine

Sweet Potato Lasagna

Finally, I am writing up the recipe for my sweet potato lasagna!  I have had a few requests for this recipe, and I have been meaning to write it, but you know how life gets in the way!  I would like to take full credit for this recipe, but I can't.  It is really just a variation of the Vegetable Lasagna from the 21 Day Sugar Detox cookbook, with a JoJo twist.  I absolutely love this dish, it is one of my absolute favorites.  I could eat it all day long!

As usual it is kind of difficult for me to write a recipe for others to follow, because I don't follow many rules.  I just make it up as I go along. 

Sweet Potatoes (how much you use depends on your dish.  I always make extra to eat)
Diced Tomatoes (I use the organic diced tomatoes from Costco)
Tomato Sauce (one can of organic tomato sauce from Costco)
Onion (depends on how much you like onion)
3-4 cloves of Garlic
mushrooms (an entire container of mushrooms from Costco)
spinach / mixed greens (3/4 - 1 full bag of power greens from Costco)
 2 + tbsp. Ghee

  1. Heat your oven to 350F
  2. Line baking sheets with parchment paper
  3. Using a mandolin slicer - slice the sweet potatoes long ways and line them on the parchment paper
  4. melt the ghee, and paint the sweet potato slices with ghee.  season with salt and pepper.  cook for 15-20 min depending on the thickness.
  5. chop your onion and sauté with the garlic
  6. in a bowl combine: onion, garlic, diced tomatoes, and tomato sauce
  7. sauté the mushrooms until desired softness
  8. sauté the greens until slightly limp
  9. begin layering the pan
  10. sweet potato - mushrooms - sauce - sweet potatoes - greens - sauce - sweet potatoes - sauce
  11. bake for 15-30 minutes
Easy Peasy right?!?!?!  It is a little time consuming to make, but I promise you it is worth every minute!  Here are some pictures of my process, so you get the idea!

Hope you enjoy, Happy eating!


#jojos2016journey  #itsmyyeartoshine