About once a year I embark on a paleo driven elimination program called the Whole30. The premise is that for 30 days you eliminate all hormone and gut disrupting, inflammation causing foods including: dairy, legumes, alcohol, grains, sugar and all prepared foods containing any of these ingredients or other unhealthy additives. Basically, you eat real food three times a day, no snacking, no cheating. My meals are typically a piece of meat, a lot of veggies and a healthy fat like avocado or nuts or olive oil. You are allotted one cup of coffee a day, and I like mine with the thick creamy top of the coconut milk mixed in. The rest of the day I’m drinking a lot of water, sparkling water (LaCroix is my favorite) and herbal teas. Clearly, timing is crucial when planning a Whole 30. I tend to avoid attempting the program anywhere around my birthday, the holidays, vacation or the Provender Conference.
After 30 days, you slowing reintroduce something from each food group and take notice of how your body reacts. At the end, you have an individualized “diet” that is perfect for just you. I think 30 days is a small price to pay for such a gift.
The things I’ve learned in my Whole30 experiences are really interesting, and I learn something new each time I complete a Whole30. Recently, it became abundantly clear that when I get stressed my body craves sugar. I already knew everything has sugar in it or some sweetener, but when you are getting REAL about eliminating this ingredient you really realize how EVERYTHING has sugar in it. It’s crazy! Like mayo, sriracha and almond milk just to name a few.
So, I decided to make my own, and I cannot believe how easy it is and how much better these home made products taste. In our world we hear the phrase “Don’t Try This at Home” far too often, it is my intention to turn the table and challenge you to Try This at Home. Whether it is taking on the Whole30 program, or simply making your own mayo. What have you got to lose? Either way, as always, Enjoy!
- 1 egg, room temperature
- 1 cup avocado oil
- 1/2 tsp mustard powder
- 1/2 tsp salt
- juice of 1/2 - 1 lemon or lime
- Put all ingredients into a 16 ounce wide mouthed mason jar
- Using an immersion blender, blend for about 20 seconds, moving the wand up and down
- Taste and adjust seasonings
- Screw on the lid, and store in the fridge.