Last week I shared with you my basic gluten free bread recipe. If you got a chance to try it, you got left with 3 egg yolks! I hate having wasteful recipes. I know that eggs are not that expensive of an item, but 3 yolks is a lot just to toss.
One great use for egg yolks is homemade Mayo. I do not have some amazing recipe. But I have a few I love:
Our Paleo Life: Lime Mayo (uses a whole egg, but I think next time I bake bread,I am going to try using all three with this technique.)
These three recipes, are similar, but use different processes. I haven’t made mayo in my vitamix, only because I don’t really want to clean it afterwards (I am lazy, and it doesn’t go in the dish washer.)
I know this isn’t my own recipe, but I think everyone should know, or at least attempt to make their own mayo! It just adds something extra to anything you us it for.
I love food, and after a year of trying to figure out how to keep my SIBO away, I have come to learn that I love recipe testing. I mean, I love food, and eating, so it just comes naturally that creating and perfecting recipes is amazing.
My little notebook of recipes is quickly filling, and people are always surprised to hear my food is gluten, dairy, soy, and usually corn free. Maybe it is because we are in the south now, and finding good gluten free food is impossible, at least compared to Washington, but making my own is saving me.
A few weeks ago I was talking to some new friends and we were talking about gluten free cooking. I have always seen food blogging to be something that almost every stay at home mom does. I don’t want to be the next “mommy blogger”, but I do want to share my recipes.
I have been typing up and editing my recipes and am going to start sharing them with you! Look for a new recipe every Friday! I think you will enjoy them, I know we do.
Four days down and 26 more to go. I really find these first two weeks to be the hardest. Last night after dinner, I wanted to eat a giant fluffy chocolate chip cookie. Instead I just ate another serving of dinner, with more gravy, and some grapes.
Grapes, why do they still sell grapes with seeds! Seriously, can we at least label them?
Otherwise this round of Whole30, which is the fourth I have started, is going great. Mr. Wonderful is doing well with it. He was a complete zombie Saturday and Sunday, he took 3 hour naps BOTH DAYS! This morning he was up and ready to start the day while I was still hitting snooze…
As for Mr. Z and his Whole30, that ended Saturday, when he couldn’t keep anything down for hours until we got him some saltines and apple juice. Also, telling a 3 year old, “No, you can’t have Cheerios for breakfast, how about eggs?” Only works until he sees the box of Cheerios… But we don’t have any milk, and so he just eats it dry. At least he is off dairy.
I have been doing daily workouts. Currently I am doing Jillian Michaels’ Body Revolution. It is a 90 day program, with 30 minute daily workouts. (Sunday, is technically a rest day, but I am going to be doing Beachbody’s 21 Day Fix Yoga Fix to have a more active stretching rest day.) I started on the first, but since it was a Friday, I have officially started today which makes my projected finish date, April 2. At the end of the month, I might repeat a week or two of Phase 1, depending on how strong I am feeling.
I am obviously not following the prescribed diet plan, since I am doing Whole30. I am planning on doing Whole30 for the whole 90 day program. I do have a “cheat” meal planned though. I promised Mr. Wonderful that on the 31st we would have homemade macaroni and cheese for dinner. (This is the recipe I will use–>HERE)
Budget Tips: I told you that I would share budget tips as we progressed through this January Whole30 so here is one that requires some time, work, and freezer space, but yields delicious bone broth.
Save your vegetable scraps and bones!
I keep two bags in the freezer, a bone bag and vegetable bag. Each are a one gallon freezer bag. I put in the scraps throughout the month. When both bags are full, I dump them into my crockpot with some apple cider vinegar and about 10 cups of water. I let it cook for 24 hours and strain away the bones and vegetable remains. Then you can pressure can, or freeze it. It doesn’t take much active time, but you now don’t have to buy broth.
If you choose to freeze it, you can freeze it in different size portions. I like to do a ¼ cup and tablespoon portions.
Day three is coming to a close, and things are going well. Surprisingly, I am staying under my calorie goal, tally chart thingy. Last time I did a round of 21 day fix, I was going over fruits, veggies, fats, everything. This time around, I am staying within the containers, and actually having a hard time finding a way to fit them all in!
Also, Half Marathon training is going well. Already got 2 runs in, and tomorrow is a rest day for runs, and Pilates for 21 day fix.
I have a couple of recipes I want to share, but since I personally, like recipes with pictures, it is taking a me some time. I guess, I should just accept that I don’t have a fancy camera, so the recipes will be having crappy cell phone pictures.
I am hopeful to have the first one out this weekend.