Easy Mayo

by | Jan 24, 2018 | Recipes

Mayo is one of those all-American condiments, that when it’s store bought comes with all-American GMO’s and other gut irritating ingredients.  But if you have the right tools, which is really a wide mouthed mason jar and an immersion blender, you can have your own Mayo in minutes, and it’s way tastier!

All you do is put all the ingredients in the mason jar, then insert the hand immersion blender and continue moving the blender around until all the ingredients are whipped and emulsified.

Leave the immersion blender on at the bottom of the jar for a good 20-30 seconds before moving it. You’ll see the egg and oil emulsifying and turning white. Then slowly and slightly lift the blender to continue emulsifying all the way through.  Within a minute or 2 you have a jar of fresh,healthy, ReNewed Life approved and paleo – friendly mayonnaise!

 

Ingredients

  • 1 cup avocado oil
  • 1 large egg (organic, pasture raised, fresh) (or 2 small eggs)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

 

If the mayo turns out thicker than you’d like, add more oil.

If the mayo turns out thinner than you’d like transform it into a dressing. Add some Italian Herb seasoning and you have a nice Ranch-like dressing to enjoy.

Coconut Granola (Autoimmune Protocol Friendly)

by | Jan 23, 2018 | Recipes

 

 

 

While this isn’t your traditional granola, I do enjoy this version of it, and even my most picky lil’ one likes it, so that says A LOT! I add collagen to give it a nice protein boost and the green banana flour for some resistant starch. And the added bonus the recipe is Autoimmune Protocol friendly.

Using a big mixing bowl dump all the ingredients together, adding the cup of hot water last.

Preheat the oven to 300.

Mix and mash it until the banana is spread throughout the mixture and the collagen is clump free. 

Line with a large baking sheet with parchment paper.  Spread the mixture on the parchment paper until it’s flat and covers the pan.

Bake for 30-40 minutes until it’s browned. 

And that’s it. 

I like to store it in the refrigerator and just put it in the oven in the mornings I’d like to enjoy it by reheating it at 250 for 15 minutes.

 

With love from my kitchen to yours,

 

 

Allyson Kleinbrodt

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