Mayo. You've got to start somewhere and my story starts with mayo. During our first Whole30 I had a 4 year old, 2 year old, and was 7 months pregnant with our 3rd. Everything about Whole30 seemed impossible. I mean, I fed my kids goldfish everyday. My husband took our kids to a family reunion for 4 days and I thought 'This is it!' I hadn't been alone in 4 years and I was going to use that time to transform our kitchen. Throwing out all the processed foods and starting over from scratch.
My world changed when I made mayonnaise. Something that, before Whole30 seemed ridiculous, was actually really simple. Creating that frothy spread in under a minute opened my eyes that making healthy food was actually easy once you put in the effort to figure out how to do it. I was figuring this out at 29 years old. But everything I do I look at through my lens of being a mom. I want to impart these skills to my kids, giving them the confidence from a young age of working with food. I want them to use knives, crack eggs, make their favorite dinner, help serve the family, and clean the kitchen when they're done. The only way they are going to learn this is by being taught and the easiest way to teach is to make something fun. So this blog was born. I want to document how I get my kids in the kitchen, how I love my family with nutritious food, and how I coach others to do the same. Thanks for coming along with me on this journey.
Recipe for Whole30 Mayo
- 1 egg
- 1 Tablespoon brown mustard
- 1 Tablespoon lime juice
- 1 cup light olive oil or avocado oil
- pinch of salt
Place egg, mustard, lime juice, and salt in a wide mouth mason jar. Place the immersion blender in the jar and slowly add the oil while you move the blender up and down. In about 30 seconds you'll see it start to emulsify and turn a thick white. Put a lid on the jar and throw it in the fridge where it will continue to thicken. It's that easy! Even a 9 year old could do it!
Photos in this post by: dorothy huynh photography