Raw Carrot Cake Bites and what Whole30 means to ME

Tuesday, April 29, 2014 Alanna Figueira 4 Comments

I am leading a whole30 that starts in just 2 days!  If you follow me on Instagram, you already know this.  This will be my fourth round! I am getting tons of emails and private messages with questions so I am compiling the guidelines here.  The group will be entirely on Instagram.  I don't want anyone to feel like they need to use my blog to do this.    We will support one another using the hashtag #plgwhole30


Flourless Chocolate Cake with Chocolate Ganache

Monday, April 28, 2014 Alanna Figueira 5 Comments

Okay here is another recipe that I must get off my chest and out of my mind before my whole30 that starts May 1!  This cake is really easy and I only dirty one pot!  The cake is extremely dense, rich and amazing.  I'm not claiming it to be health food and there is a lot of sugar in here, but it is a great special occasion cake that will always please all.  This is something I'd bring to a holiday party. I'd rather my son eating this than processed, GMO, soy and vegetable oil laden crap.

I have not tried this with coconut oil.  If you have read my posts before you know I love butter.  Sorry.  Only substitute the coconut sugar with another granulated sugar.

For the ganache, use unsweetened, full fat coconut milk fat.  Just the solid fat at the top of the can.  I use Nutiva brand. See notes about my recipes for more info http://planksloveandguacamole.blogspot.com/p/notes.html After melting the ganache on, keep it refrigerated until serving.  It will keep at room temperature for a few hours.  Anything warmer than room temp, the ganache will start to melt off.  Top it with fresh fruit, mint leaves, or nothing.  I love using real flowers on this cake.  I wish I had a photo, I've used pansies and it was gorgeous but I will NOT re-create this, because I would eat the entire thing. 

Cake Ingredients:

1 cup chocolate chunks (I use EnjoyLife)
3/4 cup coconut sugar
3 eggs
1/2 cup butter
1/2 cup unsweetened cocoa 
1 tsp vanilla
1/4 tsp sea salt

Ganache Ingredients:

1/2 cup chocolate chunks
1/4 cup unsweetened full fat coconut milk- the solid fat on the top of the can ONLY 


1.  Preheat oven to 375F.

2.  Butter a round pie dish and cut out a circle of parchment paper to put in the bottom.  Butter the parchment paper also.

3.  In a sauce pan on the stove top, melt the butter and chocolate chips on low.  

4.  While that is melting, lightly beat your eggs with vanilla and salt.

5.  Add the sugar to the pan. Mix to combine.

5.  Add the eggs and cocoa to the pan.  Mix to combine.

6.  Pour batter into pie dish.

7.  Bake at 375F for 25-30 minutes, until cooked through and top starts to crust. 

8.  Set aside to cool and make ganache.  Allow cake to cool completely before pouring ganache on. 


1.  Use the same pan to melt the chocolate and coconut fat.  

2.  When cake is completely cooled, pour the ganache on.  Let it drip down the sides.  Use a spoon to drizzle on top to create a drizzled look.  
3.  Refrigerate to harden the ganache.  Can be served cold or at room temp.  If it is warm, keep refrigerated as chocolate ganache will melt.


Chewy Chocolate Chip Cookies

Thursday, April 24, 2014 Alanna Figueira 7 Comments

These are the best paleo chocolate chip cookies EVER.
 That's a bold statement, I get that.  But seriously, I have a 3 year old, and I've had and made many chocolate chip cookies over the years.  I've had many really good paleo chocolate chip cookies and in fact I have my own recipe that I've been using for awhile now.  It's really good!  It makes a sort of crunchy chocolate chip cookie and the crumb is really nice.  But these are like soft baked cafeteria chewy gooey chocolate chip cookies.  Did your high school cafeteria have those? They come warm out of the oven ooey gooey and chewy.  

If you follow me on Instagram you know I'm obsessed with cashew butter.  It's my favorite and I often start spreading it on random shit and adding it to stuff... Well that's what happened here and whoa.  What a difference 1/4 cup of cashew butter makes in this recipe! I was mixing up a batch for my family, and decided to add some cashew butter because it was just sitting there on the counter staring at me.  So, I figured instead of slathering you on banana bread or stuffing dates with you tonight I'll add you to my cookies!!! Score. Enjoy.  Tell me about it.  I love hearing your feedback.  

*Makes 14 cookies

1/2 cup almond flour
1/4 cup coconut flour
1/4 cup cashew butter (any nut butter will substitute) 
1/4 cup butter, melted (coconut oil or ghee will substitute)
1/2 cup coconut sugar (or other granulated sugar like maple sugar)
1 large egg
1/2 cup chocolate chips (I use EnjoyLife mini chips)
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract


1.  Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.

2.  Place the almond flour, coconut flour, coconut sugar, sea salt and baking soda in the food processor.  Pulse a few times to combine and transfer to a large mixing bowl.

3.  Lightly beat the egg with the vanilla in a small bowl.

4.  Melt the butter on the stovetop on low.  

5.  Add the egg, melted butter, and cashew butter to the large mixing bowl. Mix to combine. 

6.  Add the chocolate chips in last.  

7.  Drop 1 tbsp sized cookies into the cookie sheets, allowing room for expansion.  Flatten with a fork.

8.  Bake for 10 minutes on middle rack.  

9.  Enjoy!!! 


Banana Bread with Cinnamon Pecan Crumble

Thursday, April 24, 2014 Alanna Figueira 1 Comments

Banana bread.  Everyone has one.  This is mine.  It's lightly sweetened, moist, and delicious.  I've been making this for my son for years.  He loves this and will eat it for snack every day if it's available!  I almost get excited when my bananas are overripe because it's banana bread time!  It's such an easy healthy snack to keep around.  Try baking this in muffin tins for an even easier grab and go snack.  

I like to pulse the flours in the food processor to mix it all up.  This is especially important if you are using a coarse grain almond flour, like Bob's Red Mill in baking.  See my notes http://planksloveandguacamole.blogspot.com/p/notes.html  for more info.  If you line the loaf pan with parchment, it's really easy to use the sides of the paper to lift out the bread when it's done.  If not, butter it and when completely cooled it will pop out when you flip it.  You can substitute coconut oil, but I prefer butter.  You can use your favorite nut, I like walnuts or pecans to compliment the flavors for the crumble on top. I make this a lot with no crumble at all and it's great!  If you like a chunky bread, add 1/2 cup raisins, chopped nuts or chocolate chips.  Slice a banana and place the slices on top of the uncooked bread to get the look in the photo.  It's great alone with a hunk of raw grassfed butter. I hope you love this as much as my family does!  Stay tuned for my zuchinni and pumpkin breads!


2 large overripe bananas, or 3 small
3 large eggs
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup coconut sugar
1/4 cup butter, melted
1/4 cup honey
1 tsp vanilla
1-2 tsp cinnamon 
1/2 tsp nutmeg
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda

For the pecan crumble
1/4 cup coarsely chopped pecans 
2 Tbsp butter, melted
2 Tbsp coconut sugar
1 tsp cinnamon
*Just mix it all up in a small bowl


1.  Preheat oven to 350F.  Butter a loaf pan or line with parchment.  

2.  Place the almond flour, coconut flour, coconut sugar, sea salt, baking powder, baking soda, cinnamon and nutmeg in a food processor.  Pulse a few times to combine.  

3.  In a large mixing bowl, mash bananas with a fork.

4.  In a small bowl, lightly beat eggs, honey and vanilla. 

5.  Melt the butter on low on the stovetop.

6.  Add the dry ingredients, eggs, and butter to the large bowl of mashed banana. 

7.  Mix to combine.

8.  Fill the loaf pan with dough.

9.  Add the crumble and/or sliced banana.

10.  Once the crumble is added, bake at 350F for about 40 mins, or until cooked through.  

11.  Allow to cool before removing from pan.  


Paleo Stuffed Artichoke with Creamy Dill Dip

Thursday, April 24, 2014 Alanna Figueira 1 Comments

In all seriousness, stuffed artichoke is actually my favorite food, ever. I love them.  I could eat them every day.  I'm Italian, and it is one of the foods I always remember my mother making.  She taught me how and it is a semi-annoying task, but so so worth it.  My mom is a professional and even removes the center choke and stuffs the whole damn thing.  These are the real deal.  All the breadcrumb goodness and I've even included a dip.  You know, for those lonely leaves that don't get stuffed and for dipping the heart in.  Or is that just me?

Here is how to trim or prepare a artichoke.  They are also really good just steamed.  I like to dip them, and the dip is perfect!  If you decide to remove the center choke, you will have to double the stuffing.


Blueberry and Lemon Single Serve Vanilla Cake

Tuesday, April 22, 2014 Alanna Figueira 2 Comments

This is going to be short and sweet.  It's a variation of my single serve chocolate cake. 
http://planksloveandguacamole.blogspot.com/2014/03/single-serving-paleo-chocolate-cake.html  I couldn't even get a good picture of this because my son was literally attacking it as I was snapping.  The blueberries make it moist and delicious and you don't have to worry about eating the whole cake- it's all yours! Top with whipped cream http://planksloveandguacamole.blogspot.com/2014/03/paleo-whipped-coconut-cream-topping-and.html, fresh berries, lemon zest and enjoy!  

You can totally go ahead and make this a chocolate chip cake by omitting lemon extract and using chips.  You can also use any berry, strawberries or raspberries would be delicious. You can eat this in the ramekin or pop it to once it has cooled. 


1 egg
2 Tbsp coconut flour
1 Tbsp full fat coconut milk
1 Tbsp coconut oil or butter
1 Tbsp honey
1/8 tsp baking soda
Dash salt 
Dash vanilla 
Dash lemon extract
1/4 cup fresh berries


1.  Preheat oven to 350F and spray a ramekin with oil.

2.  Mix all of the ingredients in a bowl until combined.  You can use a blender or food processor for all but the berries, but it's not necessary.  

3.  Scoop into ramekin, it will be thick.

4.  Bake for 30-35 mins or microwave for 1 minute. Enjoy hot with whipped cream and fresh fruit!


Paleo Raw Cookie Dough Lactation Balls

Monday, April 21, 2014 Alanna Figueira 10 Comments

Before I start ranting about breastfeeding, there is a version of paleo raw cookie dough balls here,  for all of you not lactating!  


Asparagus and Truffle Sausage Quiche (Crust recipe)

Monday, April 14, 2014 Alanna Figueira 2 Comments

So I haven't had real quiche in a really long time, probably over a year, maybe even more.  That being said, my thoughts right now are that this is the best quiche I've ever had.  It is so rich, buttery and satisfying.  The crust is out if this world and just melts on your mouth.  I had to get this recipe up immediatley because 1.  It's amazing and 2. It's perfect for an Easter brunch.  
I loved the flavors of exactly what I used as the filling, but feel free to switch up the veggies and meat to whatever you like.  I got these D'Argantan truffle chicken sausages that are so delicious and paired perfect with this quiche.


Paleo Coconut Macaroons

Friday, April 11, 2014 Alanna Figueira 3 Comments

I wanted to get these up before the weekend, in case anyone wanted to make some for Passover.  I will be making some and dipping them in chocolate.  Coconut macaroons are a super easy, super yummy, and, in this case, super healthy treat.  Traditionally, they are packed with refined sugar and preservatives.  These are lightly sweetened with only raw honey and made with real, simple ingredients.

To make them into Easter bird nests, just shape them with your fingers into little nests and use a thumb to push in the center.  They are a little tough to manipulate, and will stick to your fingers, but that's part of the fun.  I made these with my 3 year old and he had a blast getting coconut everywhere.  Though I must admit, I do make him eat these outside, because, well, coconut everywhere....

The eggs that I've placed inside are made out of my raw milk chocolate!  You can use either this http://planksloveandguacamole.blogspot.com/2014/03/raw-paleo-milk-chocolate.html raw paleo milk chocolate or this http://planksloveandguacamole.blogspot.com/2014/04/raw-cashew-butter-chocolate-fudge.html raw cashew butter milk chocolate.  The cashew butter chocolates are a little bit more gritty, because of the nut butter, and the milk chocolate is much smoother.  They are both delicious.  You'll only need about 1/4 of a batch, but I say go ahead and make at least half a batch and mold the rest into chocolates.  You can even keep them in the freezer if you don't want to use them right away.  To form the eggs, refrigerate the chocolate for about 10 minutes after processing the batch.  Then it will be a little harder and easier to roll.

If you don't have a hand mixer, you can hand whisk the eggs until peaks form.  I have done this and it works.  

One minor complication.  The nests will get hard in the fridge so I don't recommend refrigerating them.  And the chocolates need to be refrigerated otherwise the coconut oil will melt.  So, I recommend refrigerating your chocolate and placing the eggs in the nests shortly before serving.  Hope you like them, Happy Holidays!


2 cups unsweetened shredded coconut

3 egg whites
1/3 cup honey
1 tsp vanilla
1 tsp arrowroot
1/4 tsp sea salt


1. Preheat oven to 325F and line a cookie sheet with parchment paper.  

2.  In a large bowl, beat your egg whites and salt together until frothy and stiff using a hand mixer on medium. 

3.  Add the honey and vanilla to the bowl.  Beat to combine.

4.  Add the coconut and arrowroot.  Mix to combine.  

5.  Using your fingers, scoop and mold little "nests".  If you just want plain coconut macaroons, drop about 1 tbsp of coconut batter on sheet per cookie.

6.  Bake for about 20-25 mins, or until the tops are golden.  

7.  Remove and allow to cool entirely before placing chocolate eggs in.  Makes about 12 nests. 


Raw Cashew Butter Chocolate Fudge

Thursday, April 10, 2014 Alanna Figueira 1 Comments

Must. Get. Better. At. Food. Photography.  These are an adaptation of my raw milk chocolates.  http://planksloveandguacamole.blogspot.com/2014/03/raw-paleo-milk-chocolate.html  They are so much yummier than they look!  Really milk chocolate-y, smooth and creamy.  They remind me of Reese's chocolate peanut butter eggs, not the ones with the peanut butter inside, the ones that are emulsified.  They are great for keeping in the fridge for late night cravings.  I use cashew butter because it is most like peanut butter to me; the creamiest and smoothest.  Any nut butter will do.  The fat in the coconut oil and protein in the cashew butter will leave you satisfied after one or 2.  That's the beauty I find in real food.  You don't want to eat the whole batch, it's too rich.  If I make a batch I will keep half in the fridge, half in the freezer.  They are really good frozen, so that won't stop you from eating them, but they'll last longer!  Because they have coconut milk in them, they can spoil so only keep them in the fridge for up to a week.  

These are a great Easter treat, I will definitely be making some for my son's Easter basket.  I have a few more Easter treats coming up on the blog, so stay tuned over the next few days for some yummy chemical shit storm free treats!  They will melt at room temp, because of the coconut oil, so they need to be refrigerated.  But, the Easter bunny can totally drop these off in the basket to be refrigerated shortly after.  I will share an awesome Easter idea for using these chocolates very very soon.  Like maybe tomorrow. There are also some really cute silicone Easter egg molds on amazon. I may have ordered them.  I have a vision of them on cute muffin papers placed on top of some Easter grass in a cute little basket.... I won't re-create it because I am in whole30 mode.  I'm going to stop talking now.  Go make some. 


1/2 cup coconut oil
1/2 cup unsweetened cocoa
1/2 cup cashew butter
1/4 cup + 2 Tbsp honey 
2 tbsp full fat coconut milk (just the solid fat at the top of the can)
1 tsp vanilla 
1/4 tsp sea salt


Place all ingredients into food processor and pulse until smooth, scraping down the sides when needed.  Mold soft mixture into choice of molds. Refrigerate to harden, about 1 hour.  Enjoy! x  Store in the refrigerator.


Spaghetti Squash with Roasted Garlic, Mushroom and Bacon Cream Sauce

Monday, April 07, 2014 Alanna Figueira 6 Comments

You guys.  You creamy pasta Italian loving paleo people!  You are going to love this!  I could seriously eat it every night!  It is so delicious.  This sauce is out of control.  Bacon fat, roasted garlic, creamy mushroom goodness.  This recipe is whole30 approved.  


The Liebster Award

Sunday, April 06, 2014 Alanna Figueira 5 Comments

So, Megan over at http://therecipeforhealing.com has nominated me for The Liebster Award!  I am so honored, especially coming from her.  Her instagram page is one of my favorites to follow.  She is so inspiring and absolutely radiant.  If you aren't following her already, you should and also check out her blog.  Her blog is also new and she has a great compilation of healthy, healing real food recipes.  

I have to admit, when she contacted me about this I had no clue what it was!  The Leibster Award is a way of giving recognition to new blogs.  The blog may not be "new", maybe just new to you.  "Leibster" is German for favorite so consider this a huge compliment! Megan has nominated me and I now have to answer a few questions from her and then choose my own nominees to do the same.  It's a great way to inspire one another, discover new bloggers and learn something new about each other.  We all have a story!

These are the questions that Megan has asked me, with my responses.  If I nominate you and you choose to accept, I will list your questions at the bottom to answer on your own blog.  All of the bloggers I have chosen are new to me because I am new to blogging.  I am looking forward to learning more about you all!  See, this is fun!  So here we go....
1) How did you eat before you decided to change your diet?
My story is so long, but I'll attempt a short version.  I was a vegetarian for 10 years prior to this life style!  I am a mother of 2 and I have had the rare experience of a vegetarian and a paleo pregnancy.  My pregnancy with my son changed my life in so many ways.  When I became pregnant with him (he's now 3 1/2), I re-introduced meat due to severe anemia.  My pregnancy was so toxic- I was sick all the time, bloated, couldn't stop gaining weight, exhausted, had horrible acne and reflux for all 9 months.  My anemia was going to prevent me from homebirth. I started eating meat at 7 months pregnant and within 7 days my iron levels were through the roof and I was in the clear! Not only that, I felt better, my energy was way up. This is when I started making serious dietary changes and I have never looked back since then.  I've been eating paleo for almost 3 years now.  I had the exact opposite pregnancy with my daughter, in every possible way.  I was eating paleo, I did 2 whole30's, exercised everyday, felt great.... I could write a whole book about it!  I gained only exactly baby weight, homebirthed a bigger baby (8lb4oz) and lost the weight almost immediatley. I also have to mention that my babies are opposites in that my son was extremely fussy and gassy and my daughter is the happiest baby you'll ever meet. 
2) What are your favorite foods to eat, cook and bake? Have you always enjoyed being in the kitchen?
I love to bake!  It's like yoga to me.  I get in the zone and my mind focuses only on baking, which is otherwise difficult for me!  I also love having healthy alternatives available for my son.  Despite all the baking, my diet consists of very few treats.  I have been breastfeeding for almost 4 years straight and I require a lot of food!  Avocados, full fat coconut milk, eggs, nuts, fresh juice,  grassfed meats, fruits and veggies are what I eat on a daily basis.  I also eat a lot of traditional foods like fermented vegetables and raw butter.  
3) What made you decide to start a blog? What do you wish to accomplish with it?
I've been writing recipes for 2 years.  I do a lot of baking for my son, who is still food sensitive, I believe I messed him up from pregnancy.  I wasn't healthy. Another story. But, I needed an outlet, I have so many ideas and so many times I wind up making an awesome recipe and not writing it down, thus never being able to make it again!  I was also getting tons of emails and private messages from people that saw things on my personal Instagram, or on Facebook.  I get a lot of questions about paleo and pregnancy and paleo and breastfeeding- I am still working on my full story on my blog.  I'm so new to all this, but I really would love to help others and for pregnant and nursing mothers to be able to read my story. This is where my passion is, because I am very passionate about breastfeeding and home birth   Almost as passionate as I am about food.  Almost. 
4) If you could do/be anything, what would it be? There are no limits.
I've been on a path toward alternative health my whole life.  I've studied dietetics, Traditional Oriental Medicine and yoga.  I'm obsessed with holistic health care.  My kids have never had any type of medicine besides essential oils and food.  We use a chiropractor for well care.  I'd love to "be" a holistic-nutritionist-yogi-lactivist-doula-farmer-herbalist of some sort, haha! 
5) Who are some of the people that inspire you to eat clean?
My chiropractor is Number 1.  He is amazing and has helped me on this journey in so many ways.  My Instagram family, since no one I know in real life eats the way I do!  

These are the blogs that I am nominating:

1.  Isabelle from http://w.isabelleison.wordpress.com I love following her instagram, she has a beautiful feed filed with inspiring healthy food ideas, and she has just released an e-book!  

2.  Lauren from http://thegingerjuicer.com Beautiful person with beautiful food and a fellow juicer!  I love her page, it's filled with energy and light and definitely a favorite of mine.  

3. Meg from http://www.bepaleoandthrive.blogspot.be  I also follow her on instagram, her photos are inspirational and her passion for food does not go unnoticed.  

4.  Stephanie from http://peplumandcoffee.blogspot.com A fellow paleo foodie and yogi with a fabulous instagram and blog.  

5.  Julie from http://goodiegoodiegluten-free.blogspot.com Gluten free expert and paleo foodie with tons of ideas and recipes on her blog.

Here are my questions for my 4 nominated bloggers:

1.  How did this lifestyle of healthy eating come about for you?

2.  What made you decide to start a blog?  What do you wish to accomplish with it?

3.  What are 3 of your greatest passions?

4.  What is your absolute favorite thing to cook?  


Lemon Poppyseed Muffins with Lemon Zest Glaze

Thursday, April 03, 2014 Alanna Figueira 1 Comments

These are so Spring to me.  I'm not sure why.  But they seem perfect for an Easter Brunch.  The glaze is really delicious, just make sure to apply it to completely cooled muffins.  If they are the slightest bit warm it will melt right off.  The glaze will be best piped on, but you can also just ice a little on top of each muffin.  Or skip it entirely, but it is really nice.  The recipe calls for full fat coconut milk.  I always blend my can and then use that as my milk.

*makes 9 muffins

1 cup almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/2 cup full fat coconut milk, blended then measured
2 eggs
2 Tbsp coconut oil or butter
2 tsp lemon extract
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp sea salt
1/8 tsp baking soda
1 Tbsp + 1 tsp poppy seeds


1.  Preheat oven to 350F and line a muffin tray with 9 papers.

2.  In a large bowl, mix together the almond flour, coconut flour, coconut sugar, baking powder, baking soda, and sea salt.  Mix well to combine.

3.  In a small bowl, beat together the egg and extracts.

4.  Add the egg mixture to the dry ingredients.

5.  Melt butter in a pan on low.

6.  Add the butter and milk to the large bowl.  Mix well to combine.

7.  Last, add the poppy seeds and mix to combine.

8.  Evenly distribute batter into muffin papers.

9.  Bake at 350F for 20 mins.

10.  Set aside to cool completely.

Lemon Zest Glaze


1/4 cup coconut oil
1/4 cup honey
1 tsp lemon extract
2 tsp fresh lemon zest


1.  Food process all, scraping down the sides when needed, until smooth.

2.  Pipe icing onto muffins only when completely cooled.


Homemade Paleo Mayo 4 Ways

Tuesday, April 01, 2014 Alanna Figueira 6 Comments

It's April!  As many of you know, I am running a whole30 group in May and will be prepping all month long.  Homemade mayonnaise is an absolute staple during whole30!  Use it as a salad dressing, dip for sweet potato fries, dip for wings, chicken fingers, as a dressing for seafood or meat, in chicken/tuna/salmon salads, spread on roll-up "sandwiches".... the possibilities are really endless.  I use it in many of my recipes, it serves as a cream base.  My son loves mayo and dips his chicken and fries in it.  You will see it works well in sauces, making them creamy without the dairy.  

Does homemade mayo intimidate you?  It's one of those things! It's incredibly easy and involves just a few simple, healthy base ingredients- egg, oil and acid.  Virtually all commercial mayonnaise is made out of soybean oil or canola oil. Even the "olive oil" ones are mainly soybean oil. Even organic mayo is made with the same crap oils. The egg in mayo is pasteurized, so it has been heated to extremely high temperature leaving it devoid of any nutritional value. Mayo is crap, stop buying it. All you need is a food processor or immersion blender.    I have a cheap food processor, it works every single time.  I've never used an immersion blender, but if anyone else uses it I'd love for you to post a video on instagram for everyone to see and use #plgwhole30 

My favorite oil to use is avocado oil.  The taste is subtle and nice.  "Light" olive oil is also very light and makes a great mayo.  Don't use extra virgin olive oil.  It will work, but the taste is very strong.  Don't do it.   Extra light is good too, because it is very mild.  You can use half avocado, half olive.  I do not like coconut oil and I find that it gets hard in the refrigerator, but I have heard of people using it in mayo.  I don't even like taste though.  

If you want a thicker mayo, use more oil.  If you want a thinner, and more salad dressing-like mayo/dressing, use less oil and more acid.  You want to start with a room temperature egg.  The trick to mayo making with a food processor is to add the oil through the holes of the food processor lid. I recommend only using pastured egg and absolutely never using conventional egg in this recipe, as it is raw. Because there is raw egg, make sure it stays refrigerated.  It'll last 1-2 weeks.  If you ferment it it can last weeks, just add 1 Tbsp liquid whey, but it probably won't last that long anyway!  

At the bottom I will share 4 yummy varieties but the possibilities are endless!  Be creative, add fresh herbs and different spices.  I like to add dill or extra lemon juice and chive.

Start out with 2/3 cup oil.  Once the 2/3 cup is entirely pulsed in, check the mayo.  I like it just like this.  If you want it a little thicker, add a little more until it is the consistency you like.  


⅔-1 cup avocado or light olive oil 
1 pastured egg, room temperature
2 teaspoons lemon juice, apple cider vinegar or red wine vinegar 
1/2 teaspoon dijon mustard or dry mustard (optional)
salt and pepper, to taste

1.  Put everything but the oil in food processor.  

2.  Pulse to combine.  

3.  With the lid on, slowly pour the oil, using a spouted measuring cup, through the small holes on the top of the lid while constantly pulsing. 

4.  When all of the oil is added, it's ready!    

5.  Store in a mason jar in the fridge.  See the video on my Instagram!  It's really easy!  It will take about 2-3 minutes to pulse in all the oil total.  Yields 2/3-1 cup mayonnaise.

Here are some delicious mayo varieties:

Roasted garlic and herb mayo
1 head roasted garlic
1 tbsp choice herbs 
How to roast garlic:
Preheat oven to 400F.
Cut the ends off of the whole garlic head.
Put the garlic head in a muffin tin.
Tent with tin foil.
Roast for 45 mins. 
Cool and pop out pieces of roasted garlic.
Pulse garlic with mayo in food processor.

Before roasting 

Roasted garlic

Spicy mayo
Add 1 tbsp hot sauce
*Sugar free hot sauce like Franks is whole30 approved

Wasabi mayo
Add 1 tbsp wasabi powder + 1 Tbsp water to make a paste, then add to mayo
*This is great in tuna salad

Cajun mayo
Add 1 tbsp cajun spice