Whole30 – Week Four

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Hey Y’all – can you believe we’re already on Day 21?! The Farmer & I have been moving through this round of Whole30 so much easier & more prepared than our 1st time around! We’ve been having such a blast learning more about the food & sharing our recipes with y’all that I’ve been toying with the idea of extending our “WholeJourney” – butttttt … then I think about how much I miss The Farmer’s cocktails, so we’ll see 😉 
Here’s what’s cooking this week on the farm – 
Let’s start with meal prep, here’s what I’m making this morning to make life a bit easier during the work week – 
As promised – each week I’ll feature a quick meal prep recipe. This week I’m sharing my recipe for Homemade Paleo Mayonnaise which I started making during my 1st Whole 30 last year – once trying it this way I promise you’ll never want to go back to store bought – we haven’t! 
Here’s What You’ll Need:
2 Cups Light Oil – I like using Grapeseed or Avocado Oil
2 Whole Organic Eggs
1 TBSP Apple Cider Vinegar 
2 TSP Mustard*
1 Pinch of Salt
*I prefer Dijon mustard; if you’re on Whole30 you’ll want to make sure you’re using a compliant Dijon as many of them contain white wine, which is obviously off limits. 
Let’s Get Started:
1. I like to start by combining my eggs, vinegar, salt & mustard in a small bowl before adding to my Vitamix (sub any mixer or food processor here!)
2. Once combined & in the blender, slowly (lowest setting here y’all!) blend the ingredients together. 
3. While the machine is running, slowly begin to add your oil; I’m talking slower than molasses here y’all! This process should take several minutes to ensure the emulsion comes together properly. After the first minute or so you’ll start to see the ingredients coming together & thickening up- keep going you’re almost there! 
4. It’s just that easy! Once all of the oil has been added & the emulsion has formed, you’re all set to scoop your mayo into your container of choice – I’d recommend a Ball Jar – because why not, great for storing & adorable as well! 
Note: this will last up to 2 weeks in the fridge, that is if you manage to keep it the house that long! 
Tune in next week for my take on Whole 30 compliant salad dressing! 
Now on to the goodies – check out our menu plan for this week: 
Monday (Day 22) 
  • Brekkie: Chia Pudding 
  • Lunch: Salad 
  • Dinner: Yucatan Shrimp – modified for Whole30
Tuesday (Day 23)
  • Brekkie: Chia Pudding 
  • Lunch: Salad 
  • Dinner: Brekkie for Dinner 
Wednesday (Day 24) 
  • Brekkie: Chia Pudding 
  • Lunch: Salad 
  • Dinner: Blackened Salmon with Roasted Root Veggies & Broccoli 
Thursday (Day 25)
  • Brekkie: Chia Pudding 
  • Lunch: Salad 
  • Dinner: Curry Chicken 
Friday (Day 26)
  • Brekkie: Chia Pudding 
  • Lunch: Salad 
  • Dinner: Pulled Pork Stuffed Sweet Potatoes with Avocado Mash 
Saturday (Day 27)
  • Brekkie: Compliant Egg Bake 
  • Lunch: Salad 
  • Dinner: Tandoori Chicken – back by popular demand!
Sunday (Day 28) 
  • Brekkie: Chia Pudding 
  • Lunch: Salad 
  • Dinner: Mini Turkey Meatballs & Roasted Root Veggies 
As always, thank you for stopping by & checking out our menu for the week! If there’s anything that caught your eye that isn’t linked, feel free to reach out & I’ll be happy to share the recipe & details with you! If there’s something that IS linked that you try, that’s even better – I’d love to hear what you think! Our friends have been going nuts over our Stuffed Pepper Soup recipe lately – so if you haven’t tried anything of ours yet – I’d recommend starting there. Or… why not try our newest recipe; our Tandoori Chicken, which is making it’s second appearance in two weeks – it’s just that good!!
Either way, I promise you won’t be disappointed! Until next time… 
Bon Appetit! 

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