I made my Original Paleo Mayo recipe for the leftover oven roasted chicken from yesterday. One thing that always frustrated me about Paleo was the question, what do I do with the leftovers? Sure you can eat them just the way they were the night before, but lets be serious, who loves the same meal night after night. So, I decided that I would turn my leftover chicken into chicken salad. No one wants food to go to waist and chicken salad is a healthy, easy lunch. I must say that the original mayo might be even better than the avocado mayo! I made it almost exactly the same, sans the avocado. I also opted to use Extra Light Olive Oil instead of our fav, EVOO. It is absolutely amazing and so simple! I love that you can keep ingredients simple and delicious without spending more than ten minutes in the kitchen. My lifesaver is the blender. If you don’t have a blender, please get one. It will change your life.
1 whole organic chicken
1 whole lemon
1 whole yellow onion
1/4 cup of olive oil
5-6 cloves garlic
Preheat oven to 350 degrees
Cut your lemon in half and quarter your yellow onion. I used almost an entire head of garlic, but like I said before, we love garlic! I say, garlic is good for your heart and all natural so why not?! Peel and roughly chop your garlic. I always, always, cut the ends off of the garlic and then smash it with my knife, and the skin comes right off! Don’t forget to have your salt and pepper out and open before you get raw chicken all over your hands. There is nothing like being elbow deep in raw meat when you realize you need the pepper out of the cabinet. For this very reason and making this mistake over a hundred times in the past, I would say I have finally learned… the hard way. So, I pass on this advice to others so hopefully I can spare some people of this nuisance. Now, for the fun part. Time for the bird to spread em. Please, don’t forget to take the bag full of goodies out of your bird! Lay the chicken on a sheet pan or cookie sheet, but really any bake pan that you have will work just fine. Next, stuff the chicken with half of the lemon and half of the yellow onion, and 1/4 of the garlic. The leftover onion and garlic sprinkle over top of the chicken. I put some of the leftover garlic under the skin. Coat the chicken in the olive oil and a generous amount of pepper (think lemon pepper chicken) and about 1 tsp of sea salt. Then with the other half of your lemon, squeeze it over the chicken. If you do this with the sliced side facing up and squeeze from the top then the seeds will not fall out into your dish but instead into your hand. This amazingly easy chicken only took about five minutes of preparation and then into the oven it goes. Perfectly healthy and perfectly paleo. Cook for approximately 1 hour and 20 minutes, but check it by poking it at the joints. If the juice runs red its not done. The tip from my husband is
“If it runs clear, then you’re in the clear.”
Proper cooked temperature should be 165 degrees at the leg and thigh joints.
4 organic egg yokes
2 tsp Dijon mustard
1 Tbs white vinegar
1 large garlic clove
juice of 1 lemon
1 tsp sea salt
1 cup extra virgin olive oil or extra light olive oil (if you don’t love the flavor of EVOO)
Blend all of the ingredients in the blender except for the olive oil. After blending, whisk in the olive oil. This should thicken your mayo. That’s it. We love olive oil and garlic in our house, so add more or less based on your preference. You do not have to use organic eggs if you want to be more cost conscious, but it makes me feel better. Store in a mason jar in the refrigerator. I use the 500 ml Ball Mason Jars (about 17 oz.). The amount you get from this recipe will almost fill one jar to the rim, perfect! The mayo should be good for about 2 weeks. Once you taste this you will wonder why you didn’t start making your own long ago. You will also wonder, as I did myself, why mayo is so bad for you? Read the label on a commercial mayonnaise label. I can’t pronounce many of its ingredients, and it doesn’t taste nearly as good! I’m much happier making my own and knowing exactly what I am putting into my body. As my husband would say,
“Nothing that stays good on a shelf for a year can be good for you.”
Making Paleo Avocado Mayo, and a huge mess!
My husband and I got married in October 2013. Weddings are a funny thing. Suddenly you find yourself thinking about things that once seemed to only exist in “a galaxy far, far, away.” So, as newlyweds we began to reevaluate our lifestyles, and more importantly the way we eat. My husband is a chef and a Yankee. An amazing chef for sure and an old school chef whose inspiration and role model is Julia Child, whom he was lucky enough to meet twice and cook for once even. Two of her well-known quotes;
“The only time to eat diet food is while you’re waiting for the steak to cook.” and
“With enough butter, anything is good.”
best describes his culinary masterpieces. He does not do diet food, low-fat, low-calorie, and he never skimps on the butter. He has traveled the world learning about food and cooking in places that include Europe and St. Thomas and he has cooked for many famous people such as President Clinton and ZZ Top, just to name a few. Needless to say that my husbands culinary skills are delicious and by far exceed his equally amazing resume.
I however, am not a chef or a Yankee. I grew up south of the Mason Dixon, in a place where butter is also a staple, we have tea with our sugar, and everything tastes better fried. My Grandma has always been my cooking inspiration. At Grandma’s house, everyone cleans their plate and begs for her recipes. I have been blessed to receive the top contenders from the recipe vault in her mind. In this southern cooking world I have grown up in, I have learned a few things from Grandma, and my mother, that they don’t normally teach you here. Grandma and Mummzie both grow all of their own vegetable gardens, every year for as long as I can remember. Neither of them use any pesticides or chemicals. At all. Ever. In either of their kitchens on any given day you might find them cooking things like fresh venison, fish, or newly gigged frog legs. While frog gigging may not be my forte, their mentality is what truly stuck with me. Eat fresh. Eat local. All of that aside, I am a health nut. I work at a gym and I’ve been in pharmaceuticals for fourteen years. Something about pharmaceuticals really makes you wonder why our society needs so many different medications? Hmm, maybe it’s what we eat? For fun and fitness, I love to run. Road run, trail run, treadmill run, it doesn’t really matter to me. What does matter to me though, is what I eat, where it comes from, and is it good for me?
We have decided for our health and happiness that going paleo is the best fit for us. It is not a diet for us, but a lifestyle choice. It is a priority of ours to support local businesses and we believe that local is better, and who can even begin to argue that FRESH IS NOT BEST? To us, being paleo is both of these things and just plain natural. We want to prove that paleo does not have to put a hole in your wallet or be difficult. This is our paleo journey, as newlyweds.
We vow to love good food, olive oil, sharing our recipes, and of course, each other.