Not being able to buy mayo was hard in the beginning. I mean, really, no other recipe seems to taste like the jars on the shelf. But, once you get used to making your own the flavor is really good.
If you’re still struggling with the flavor let me know below and I can write a post on flavor troubleshooting, but back to the subject at hand…
What I really missed was the creamy texture. It seemed like silky, smooth mayo was what professional chefs made, and seriously, if they told me to hand whisk I would have probably screamed. Uh, no. I like quick and easy. But my Mom came up with the perfect solution.
Use a food processor (affiliate link).
The top of your food processors compact cover usually has a little cup with a hole in it. So all you have to do is put all the ingredients (except your oil) in the food processor and turn it on. Then fill the little cup with oil and let it slowly drizzle in, filling the cup when it’s drained to far, until all the oil is gone.
Voila! That easy. That quick. And that simple.
Have you had any aha’s in the kitchen lately?
I’ve been thinking about bananas lately, and what types of recipe to do with them. Reading a banana ice cream recipe probably had something to do with that.
So here is a banana muffin recipe – it’s claim to fame is it only takes 6 ingredients and the only sweetener is bananas!
Sweet! (yes, I’m being funny…)
[title]Banana Muffins (GAPS, Paleo)[/title]
3 bananas, ripe
3 organic eggs
3 1/2 cups almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/4-1/3 cup coconut oil, melted
Blend the wet ingredients. Mix the dry in a bowl with a fork or whisk. Combine the wet and dry then scoop into a lined muffin pan and bake at 350Âº F until lightly brown (it should spring lightly back when touched). Remove and let cool. Enjoy warm or cool!
You can keep these on the counter for a day or two then you’ll want to move them to the fridge.
Note: you can add other flavors if you want, but this is a basic muffin, (and tastes great with butter).
If you want to receive more posts like these sign up for email or RSS feed in the upper right corner of the page!
Recently I heard from Juliette who runs SpecialHealthStore.co.uk, and was excited to learn that readers in the UK (and Europe) can have access to GAPS products like:
So if you live on the other side of “the pond” check it out.
If any of my readers are from over in the UK would you mind sharing what places you usually buy GAPS products from? I would love to add them to my resource page (which I’m trying to grow).
This link is on my resource page along with may other ideas to get you started or help you on the GAPS diet Check it out, and come back Thursday for a simple muffin recipe.
Photo from thebadastromomer.
Recently saw a recipe for roasted chicken at Something Good that I really wanted to try. I made a couple of changes to the recipe, but the flavor was wonderful.
Unfortunately my photos decided that they didn’t want to turn out great – I really need to make a lightbox to help at night. So please know that it looked and tasted great no matter what my bleh photography tells you!
I know this because if I hadn’t wanted to eat it someone was there who would.
Case and point.
[title]Garlic, Rosemary and Sage Roasted Chicken[/title]
Serves 6-8, prep. time 2 hrs and 15 minutes
1 whole chicken
2 tbsp dried sage
1 tsp dried rosemary
10 garlic cloves (4 cloves, diced)
1 lemon, cut lengthwise in 6 slices
1 onion (cut in big chunks)
6-7 tbsp of melted butter
1 cup of water
1 tbsp sea salt (1 tsp if using salted butter)
1/2 tsp freshly ground black pepper
Mix together the sage, rosemary, 4 diced garlic cloves, salt and pepper in the butter. Rinse and pat dry your chicken (place in on a roasting rack in a pan) and gently lift the fat over the chicken breasts up and pour some of the butter mixture underneath. Use the rest of the mixture to coat the outside of the bird. Stuff the cavity with the onion, lemon, and remaining garlic.
They said to cook the chicken at 330Âº F for 2 hours, but we found it took a little longer (one spot didn’t get cooked so we pan finished it since everyone was hungry). Let rest for about 5 minutes before you carve and serve.
We had it with broccoli and (what else?) more butter.
Sore muscles always seem to creep up on me. Then when I realize it I really need R&R. These are three of my favorite things to do for my sore muscles.
1 – Take an Epsom Salt Bath
2 cups in a full tub of warm water is a great way to relax those tender muscles, and Epsom salts are available almost anywhere. Best of all it’s affordable
2 – Lavender Oil
I did an article a while ago about lavender oil and I still think it’s the best for relaxing and soothing sore/tight muscles. Works great to put it on before bed.
3 – Arnica Gel or Pellets
This works wonders and is also great if you’re bruised (just don’t put the gel on broken skin). It helps you recover faster.
I would love to hear any tips or tricks you have for loosening up sore muscles, so leave a comment!
Photo by Creative Tools