Homemade Mayo

Hello Beautiful,

Eating clean can be tough sometimes.  Especially when you want some of your favorite go-to meals but don’t know how to clean them up without buying fancy and expensive alternatives.  Fortunately the internet is FULL of options.  Trouble is, some of those options turn out to be less than tasty.

Mayo is delicious, creamy, and a good neutral base for many salads and sandwiches.  However the store brand is full of hydrogenated fats and preservatives (aka no beuno for your body).  I’ve tried MANY mayo recipes out there.  They all have some of the same basic ingredients but for some reason most of them came out unappetizing.

This recipe is by far my FAVORITE!  I used the recipe ‘Mayonnaise in the Jar’ from 500 Paleo Recipes book.  Click the link to check it out.  I have changed it up a bit so below is my take on this creamy goodness!


Homemade Mayo

2 Egg Yolks
1 TBS Lemon Juice
1 TBS Wine Vinegar (or you can use another TBS of lemon juice)
1 Tsp Dry Mustard
2 Dashes Hot Sauce (I use Tabasco, but Siracha is also good if you’re not sharing with the kiddos)
1/4 Tsp Salt
1 C Olive Oil (Extra Light makes for a lighter flavor)

Place everything but the mayo in a blender  and blend for a few seconds to mix ingredients.  Once mixed, keep the blender going, slowly (I mean SLOWLY) pour the olive oil in the blender until you have mayo!

Couple notes here:  If you have one of those fancy blenders that heats up and makes soup, you need to borrow one that doesn’t heat up or the eggs will cook and the mayo won’t work!  This can also get really messy really fast so have the lid of the blender on and the top cracked just enough to let the olive oil drizzle in.  I usually hold a paper towel over the lid to catch any flying goo.

Tip:  Put your olive oil in a pour spout  so that you can have an even pour (I mean drizzle…literally like the size of a pencil lead).  It also allows for a smaller crack in the blender lid equaling smaller mess!

Once it’s done grab a spatula and scoop it into an air tight container.  I dare you to not lick the blades and spatula when you’re done! Mmmm!  I remove myself from any and all damage to your tongue done by blender blades.  Please be safe!


Jennie Carlson


No Wisconsin Cauliflower Soup

Hello Beautifuls!

I LOVE cheese but my body does not love it back :-/ and the more I learn about dairy and the body the more I really don’t wanna eat it! BUT…and that’s a BIG but, there are so many yummy recipes out there that require cream and cheese! My solution…coconut milk (the full fat kind) and nutritional yeast.

My favorite wintertime soup is Zuppas Wisconsin Cauliflower. Creamy, savory, and delish! It really warms the belly. However my children and Hubby don’t appreciate the after affects (If ya know what I mean) and for the next 3 days I’m a walking mucus machine (TMI I know but some of you may be clueless as to why you hock loogies like a pro ball player does his chew) its dairy! Don’t believe me?!? Do your own research on how our bodies are not meant to digest it.

So here’s my rendition of Wisconsin Cauliflower Soup…only dairy free!

NO Wisconsin Cauliflower Soup
2 TBS Coconut Oil
2 Onions, chopped
4 Carrots, chopped
2 Stalks of Celery, chopped
3 Clove Garlic, minced
1 Head of Cauliflower, chopped
1 Veggie Bouillon Cube or broth to equal 2 cups (Beef or Chicken works also)
2 Cans Coconut Milk
2-3 TBS Nutritional Yeast (or to taste)
S&P to taste
Slivered Almonds for Garnish


In a Heavy bottomed soup pot warm up the coconut oil. Add onions and sauté until almost translucent. Add carrots and celery, sauté 5-7 min more. Add garlic, veggie bouillon and cauliflower and combine until fragrant. Add 2 cups water, cover and boil until cauliflower is fork tender, roughly 15-25 min.

Turn off heat, add in coconut milk and using a stick blender or food processor blend soup till smooth in texture. Taste and add nutritional yeast and S&P to taste. Sprinkle almonds on top and enjoy!


Please comment below and lemme know what you think!

Jennie Carlson