This is the easiest, most delicious addition to any meal you can make! Melissa Joulwan’s blog – The Clothes Make The Girl is excellent, visit her page to watch her video on how to make this beautiful mayo.
1/4 cup and 1 cup (light, mild tasting olive oil not extra virgin)
2 tbs lemon juice @ room temperature
1/2 tsp salt
1/2 tsp dry mustard (mustard powder)
Leave the egg and lemon out of the fridge for 4 hours before making this recipe, this is an important step!
Place the egg and lemon juice in a blender or food processor. Let them sit together for 30-60 minutes. Add the mustard, salt and 1/4 cup of olive oil. Whirl until well mixed-about 20-30 seconds.
The next important step! While the blender is going, very slowly drizzle the skinniest amount of olive oil you can manage and still have movement in the oil. This takes about 3 minutes. Breathe, relax and drizzle slowly. Resist the temptation to dump the oil at the end, continue to slowly drizzle, your patience will be rewarded!
Did your mayo not quite work? No need to despair! It will still taste amazing and you can use it like a hollandaise or salad dressing!
In a non-stick fry pan heat a little coconut oil, bring to a medium/high heat. Cut the steak into strips and place in the fry pan, cook 1 min each side. Serve with salad greens tossed in a little avocado oil, 2 tbs of black olives and a boiled egg. Quick, easy and tasty!
Day 2, Meal 2 of another Whole30! This is another meal you can cook the night before, and either reheat the meat in the microwave or serve it cold on top of the salad. The following recipe is for one serve, increase quantities to feed more people.
1 x lamb steak with fat trimmed
2 cups of lettuce leaves (mixed varieties)
8 cherry tomatoes, chopped into quarters
5 black olives, sliced
2 tbs fresh basil, roughly chopped
3 walnuts, roughly chopped
salt and pepper
Preheat a grill to 180 degrees celcius, place the lamb on a grilling rack and grill 5-7 minutes each side, depending on how well done you like it. Rest the lamb for 5 minutes. Meanwhile, place lettuce into a bowl with tomato, olives and walnuts. Drizzle with a little olive oil, lemon juice and a sprinkle of salt and pepper and toss through. Balsamic vinegar would be nice here too, as would some red onion and goats cheese feta if you are eating dairy.
Slice the lamb into strips and serve atop the salad.
This is a really quick “Go To” meal for breakfast or lunch, it takes a little time to cook but less than 3 minutes to prepare. Put it on to cook when you first wake up and by the time you are showered and dressed, breakfast is served!
1 clove garlic, chopped
3 rashers bacon, sugar free & pastured
Sprinkling of cajun seasoning
Preheat the oven to 220 degrees celcius. Place the garlic in the bottom of a medium sized ramekin, place bacon around inside edge of the ramekin and then crack the 2 eggs into the centre. Sprinkle with a touch of cajun seasoning. Can be served with olives and tomato or eaten as is, you can also put the olive and tomato in the ramekin to cook with the eggs. Cook for 20 minutes or until the egg has just set on top.
You can make this nice and thick and slice it up like a pie, retaining some for lunch the next day! The recipe below is for 1 serve, increase quantities to feed more people and serve with a side salad.
What I used:
3 eggs (whisked with a little salt and pepper)
2 cloves garlic, chopped
1 large flat mushroom, finely sliced
2 rashers bacon, sugar free and pastured, finely sliced
A sprinkle of cajun seasoning (optional)
Heat a small frypan (larger if increasing the quantities) to a medium heat. Add a touch of olive or coconut oil and add chopped garlic, mushroom and bacon and sprinkle with cajun seasoning. When mushrooms have almost cooked, pour the egg mixture evenly over the mushroom mixture and turn the heat down to low.
Preheat a grill and when the bottom of the omelette has cooked, place under the grill keeping a close eye on it so it doesn’t over cook. Remove from the heat when the eggs have just cooked.
Serve with a green salad, remembering to include your portion of healthy fats. For today I am using olive oil with a squeeze of juice from a fresh orange as a dressing for the salad, an excellent dressing!
This was breakfast, the morning after my first paleo dinner party! We forgot to take photos, so thought I would share this recipe until I re-make the party food.
SWEET POTATO AND PARMESAN FRITTERS
2 eggs, lightly beaten
1/2 medium kumara (sweet potato), peeled and finely grated
1/4 cup parmesan cheese, finely grated
2 cloves garlic, finely diced
salt and pepper
olive or coconut oil
Finely grate the kumara and parmesan, place in a bowl and mix together. Add salt and pepper, garlic and finally the eggs. Mix well.
Heat a heavy based frying pan to a medium heat and add the olive oil. Spoon small amounts of the mixture into the frying pan, they will be quite runny but will set like savoury pikelets. Flip when bubbles start to form or the underside starts to brown.
Fantastic with bacon and mushrooms, or just on their own! Fabulous for lunches and quick snacks to have in the fridge.
This is a great way to satisfy those pastry urges, it almost tastes like the real thing! The quantities I have listed below are enough to feed one person, to feed more people, simply make up more ramekins and increase salad green and kumara portions.
4 slices kumara (washed and cut approx 1 cm thick)
2 rashers paleo friendly bacon (I used Verkirk’s, sugar free and pastured)
1 cube of goats cheese feta (approx 1cm x 1 cm)
1 handful salad greens, washed
Coconut aminos seasoning
Coconut or olive oil
Pre-heat an oven to 200 degrees celsius. Cover the bottom and sides of the ramekin with two pieces of bacon, sprinkle with feta and crack the eggs on top. Bake for 15 minutes.
While the pie is cooking, heat a heavy based frying pan to a medium heat. Wash the kumara and slice. Add coconut or olive oil to the frying pan and when hot add the kumara cooking for 4-5 minutes each side and drain on a paper towel.
Prepare a plate with a washed handful of salad greens. Place the cooked kumara on top. When the pie has cooked, either serve in the ramekin or run a knife around the edge and tip the pie out onto the top of the kumara, turning upright so the egg is on top.
Drizzle with the coconut amino seasoning and serve.