5 Minute Mayo – SERIOUSLY!

I bought an immersion blender a few months ago and have rarely used it.  I decided to see how it would work on my mayo – OMG – where has this thing been all my life!!??

Simple and oh so tasty and it’s full of healthy fats!

  • 1 tsp Mustard (basic yellow, although Dijon would be great too)
  • 1/2 a fresh squeezed lemon ~ 1 Tbsp Lemon Juice.  This is very easily done with Epicure’s 2 in 1 Citrus Press!
  • 1 Free Range Lg Egg  (they emulsify better at room temp although it can be done cold).  My eggs are smaller so I used 1 egg & 1 yolk.

Combine all in a tall cylinder – your immersion/stick blender should come with one.  Whip 5 seconds.

  •  1 cup Light Tasting Olive Oil

Pour in oil.  Let egg sink to bottom of your cup.  Put immersion blender in at the bottom of your cup, start whipping and don’t move for at least 20 seconds, then slowly move your blender up, taking about 1-2mins.  Add 3-4 grinds each of your favorite Epicure salt and pepper (I use Chili Garlic Salt or Maple Bacon Sea Salt & Pepper) and then stick your spoon in and sigh a happy sigh!  Keeps in the fridge easily up to 2 weeks


  • Add a 1/2tsp of Epicure’s Chipotle Aioli mix
  • Add a tsp of Epicure’s Roasted Garlic Aioli mix
  • Add a tsp of Epicure’s Lemon Basil Aioli mix
  • Add a tsp of any of your favorite Epicure dip mixes


  • Try it with Avocado oil or almond oil instead of light olive for a neat flavor twist.
  • Use Apple Cider Vinegar or fresh squeezed Lime Juice
  • If you like your mayo runnier and more sauce like use more oil.

Salmon Crunch Salad – 21DSD

WOW, day 7 and my hunger is getting under control!  Not many cravings although whenever I see an apple I start salivating!  FB is really pissing me off though, OMG, even the Paleo and Clean eating pages are filled with desserts!

Anyway, had the most awesome dinner salad, will be doing it again and again!

Day 7

9am Bfast:  2 Sausage Patties, 2 eggs, 1/2 avocado – We were leaving the house and wouldn’t be back until 2 so this needed to fill me up, it did the trick!

Fuel for 6hrs

Fuel for 6hrs

3pm Snack:  10 Pistachios and prob almost 2 cups of Flaked Coconut

6pm Supper:  Salmon Crunch Salad

7:30pm:  Natural Calm Magnesium Drink


Salmon Crunch Salad – layer all and serve with dressing

  • Cooked salmon
  • A bunch of Romaine – chopped
  • Sprouts (I had organic radish sprouts which are a bit spicy)
  • Red Pepper – Chopped
  • Cucumber – sliced
  • Grape tomato’s – sliced in half
  • a Tbsp or so of toasted Sunflower seeds
  • Dressing

Simply Divine White Balsamic Dressing – shake

  • 1/4 cup White Balsamic Vinegar
  • 3/4 cup Olive Oil
  • 2 tsp Mustard
  • 2 tsp of your favorite dried herbs



21 DSD, Day 5/6 + Chicken Bacon Ranch Pizza – OMG!!

The BEST pizza crust EVER. Credit for the crust to www.yourlighterside.com.  I added spices into it since spice is what I do.  So flavorful and awesome, I could eat just the crust!  I already know how I’ll have my next pizza – Pesto sauce, sun-dried tomato’s, mozza and goat cheese!   This was written day ago and then I misplaced my camera somewhere in my house… I have photo’s of the whole pizza process.  All I have left is the uncooked I snapped with my iphone, that’s on here until I find the others.  It’s day 8, just ate leftover pizza.  Can’t pick it up anymore although DIVINE with a knife and fork!

Day 5

I had the yawns again mid-morning although I’m quite sure it has nothing to do with what I’m eating.  I’m tossing and turning all night due to rib pain so I think that’s the source of my yawns!

The beauty of cooking ahead yesterday is that I after Bfast I didn’t have to cook!  Ronel quote of the day “I love eat grain free, the food tastes so much better”.  I take this as a direct compliment to my cooking whether it was meant that way or not!  :)

Ronel doesn’t eat much at school, he takes some nuts, fruit and beef jerky and so when he walks in the door he’s famished.  My sisters son Jos came for a visit last week and he’d been in Bella Bella (west coast of BC) right before.  He arrived with a box of wild canned salmon caught and prepped by traditional methods!  Luckily for us he forgot it here and luckily for me my sister doesn’t read my blog, lol.

Ronel discovered this box and his after school snack was the leftover Spaghetti Squash with 1 cup of canned salmon on top.  He was about to expode although said it was one of the best things he ever ate!

8am Bfast – 2 eggs over easy and half an avocado

Coconut Butter/oil

Bengal Tea

1pm Lunch – Leftover Day 4 Chicken & Bacon with Shallot Crunch  – it was even better day 2!  Alongside a salad with Romaine, grilled veggies (from prep day) and my amazing Balsamic Dressing

Pistachio’s on the drive home from Costco

7pm Dinner – A rotisserie Chicken with the Eggplant Gratinee I made yesterday & a fistful of organic carrots.


Day 6

Slept in – I love weekends with no morning appointments!

10:30 Bfast – Beet Greens sauteed in Butter and Epicure’s Montreal Steak Spice + a pile of sauteed mushrooms + 2 eggs over easy (surprise surprise) all topped with a dusting of Chili Garlic Salt.  Served with a carrot and glass of Raw milk.  It was freaking epic!

3pm – Spoon of Coconut butter/oil & Bengal tea

5pm – Carrots & Havarti while prepping supper

6:30 – Chicken Bacon Ranch Pizza

8:30 – Natural Calm Magnesium Drink

Chicken Bacon Ranch Pizza -


  • 1 cup packed Mozza – I used 1/3 Grass Fed Dubliner & 2/3 cup mozza
  • 1 cup packed Cooked Chicken Breast, minced small – DO NOT USE leg/thigh, it will be too oily to hold well
  • 2 tsp’s Pizza Seasoning (I used Epicure’s Pizza seas for Oven Fries)

Mix.  Cover cookie sheet in parchment paper.  Shape loose mix into a 12″ pizza shape (or 10 if you’re putting on lots of toppings) and once you have the shape you want press it down firmly.  Bake at 425 for 12 mins.  I didn’t do this although WILL next time.  Remove baked crust from cookie sheet and transfer to Epicure’s Crisper pan – you’ll have a crispy glorious crust.  Mine held together perfectly although wasn’t crispy since the parchment held the moisture.


  • 1/2 small can of tomato paste
  • 1 squirt of Olive Oil (1 tsp?)
  • 1 tsp Epicure’s Pizza seasoning and 1 tsp Pesto Herbs Mix
  • enough water to make it a good consistency

Combine sauce ingredients and spread on cooked crust.

Add toppings and cook another 10-12 mins until cheese is melted. Let sit 5mins before cuttings.  Add Ranch Dressing just before cutting.

My toppings, in order

  • Bacon
  • Mushrooms
  • Spinach
  • Red Peppers
  • Cheese
  • Sun-Dried Tomato’s
  • Bacon (yes, more bacon)
  • Fresh Tomatos
  • Goat Cheese
  • Ranch Dressing – add after the pizza is cooked.






21DSD, Day 4 + Chicken & Bacon with Shallot Crunch

I wasn’t tired today although I was hungry alot, so I ate more than usual since it seemed like every 2 hrs I had the nibblies!  For dinner I told Ronel I was making my version of a bunless chicken burger.  He took one bite and said ‘Oh Dayym, no chicken burger ever tasted this good!’

What I ate today:

  • 2 eggs & half an avocado
  • Mint Tea
  • a handful of macadamia while on the road
  • Lunch:  2 leftover beef ribs & a giant green salad topped with roasted veggies with balsamic dressing
  • Bengal tea with raw milk
  • a handful of pecans
  • 2 spoons of Coconut Oil/Butter
  • Dinner:  The meal below with a couple spoons of Spaghetti squash

Years ago I had a nanny who made great, simple Filipino food.  She was also painfully slow.  She’d start at 4pm and dinner of 2 very simple dishes with a side of raw or frozen veg would be ready 1-2hours later and there wouldn’t be a single dish washed.  She’d stand over the stove and watch it cook.  Maybe she found it soothing.  I found it painful, lol.

The way I like to be in the kitchen is go in for a while, get a whole heck of a lot done and run back out.  I always have 3-4things on the go at once.  Tonight I walked in at 4:30 and left at 6 and got a schwack of stuff done!

What I made/did in my 1.5hrs in the kitchen:

  • Steamed a spaghetti squash and then fried it in butter, salt and pepper (ready for tomorrow’s lunch)
  • Bagged up Yam Leather and Beef Jerky for the kids school lunches
  • Cooked a side of salmon for lunches tomorrow (cooked ‘just’ barely until done so it can be reheated tomorrow)
  • Cooked two yams for the boys and mashed with butter and salt
  • Made a double batch of Eggplant Gratinee – I expected it to be tonight’s side dish although we were stuffed after the main course
  • Fed the dogs
  • Washed all the dishes including the ones from breakfast
  • Made this dish:

Chicken & Bacon with Shallot Crunch – or ‘Oh Dayym’ Chicken

  • 4 chicken breasts – I used 2 as the free range ones are GINORMOUS
  • 8 slices bacon, cooked till crispy
  • 1 lg shallot, thinly sliced on a mandolin (or the Epicure slicer if you have it)
  • 2 cloves garlic, minced
  • 1/2 cup Paleo Mayo
  • a Tbsp of herbs (mine are top secret until Apr 16th — lots of things would be great)
  • 1 Tbsp tomato paste
  • 1 dill pickle, chopped
  • a couple handfuls of cheese
  • pickled jalapeno’s to taste

Cook your bacon in 12″ pan and set aside.   Fry Shallots and garlic in bacon fat until crispy and set aside.  Meanwhile, mix mayo, spice, tomato paste and dill pickle and let it sit for flavors to develop.  Cut chicken breasts through in 1/2 (so you have two thinner slices), season with salt and pepper.  Add chicken to frying pan and cook.  Once first side is cooked, flip over, and coat with sauce.  Top with shredded cheese , a few jalapenos and a slice of bacon.  Once your cheese is melted top your chicken piece with your crispy shallots.


SSS Spinach Salad

Salty, Spicy, Savory.  This salad has it all.  I had it for breakfast and since then had it again for lunch.  :)

  • 2 handfuls of spinach
  • Olive Oil
  • Epicure’s Salt and Pepper to taste
  • 2 eggs, cooked to your fav, mine is over easy
  • handful of chopped daikon
  • 2 slices bacon, cooked and chopped
  • 6-8 Pickled Jalapeno’s

Toss your spinach with olive oil and season with salt and pepper.  Add on cooked eggs and remaining ingredients.  Devour.