SALAD DRESSINGS:OLIVE OIL MAYONNAISE (click here to print)

Homemade Olive Oil Mayonnaise

I’ve been quite busy over the past two weeks tying up loose ends before I go on vacation with the man.  We are leaving tomorrow evening for New York City!!!  So I’m going to keep this quick.  As quick as this recipe for Homemade Olive Oil Mayonnaise.  Seriously, this comes together in a matter of moments.  And I’ve got a video below to prove it!!  Continue reading for the recipe.

Mayo in 30 seconds.  I told you it was quick 🙂

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Homemade Olive Oil Mayonnaise

Servings 1 cup

Author Brandon Matzek

Ingredients

• 1 egg yolk
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon water
• 1 teaspoon Dijon mustard
• 1 cup olive oil (not extra virgin)
• Kosher salt, to taste

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Instructions

1. Place egg yolk, lemon juice, water and mustard in a narrow, tall container. I used a Weck jar. Pour over olive oil, then let the contents settle for a moment.
2. Using an immersion blender, process until the mayo starts to form. Once you start seeing mayo, gently move the blender up and down. Continue until all oil is emulsified. The texture will be thick.
3. Season to taste with kosher salt and store in the refrigerator for up to several weeks.
   
   0.1 carbs; makes 1 cup
   
   www.gnom-gnom.com
   

BREADS: CLOUD BREAD (click here to print)

★★★★★

4.9 from 20 reviews

This is really simple to make but has tons of uses. I love that I can finally eat bread again on my low carb diet!

• Author: Gluten Free Daddy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 pieces
• Category: Lunch, Side Dish
• Cuisine: Gluten-Free

INGREDIENTS

• 4 Eggs
• 1/2 tsp Cream of Tartar
• 4 Tbl (2 oz) Light Cream cheese (softened)
• pinch Real Salt
• 1/2 tsp. garlic and herb seasoning 

INSTRUCTIONS

1. Position two racks in the middle of the oven. Heat to 350.
2. Prepare two baking sheets with parchment paper and cooking spray or Silpat liners. (They can leave a residue, even on the Silpat, so if you don’t like that, you will need to also grease your Silpat)
3. Separate the egg whites and yolks into two mixing bowls.
4. Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat.
5. Whisk the cream cheese and garlic and herb seaoning into the yolks until smooth.
6. Gently fold the yolk mixture into the whites. The batter should be fluffy.
7. Use a regular-sized ice cream scoop or 1/4 cup measure to spoon the batter onto the baking sheets. (A pretty good way to get the batter out of the cup and onto the baking sheet is with a small plastic spatula. That keeps the mess level down, and you can use the spatula to spread and shape them into discs.)
8. Place 6 mounds of batter on each sheet so they have room to spread.
9. Bake 20-22 minutes, switching racks halfway through.
10. Let the bread cool completely before removing from the baking sheets.

serves 6; 1 carb per serving

www.glutenfreedaddy.com

SOUP: CHINESE BOK CHOY (click here to print

2 1/2 cup cold water 1 1/4 cup low sodium chicken broth 1/4 cup fresh chopped green onion , thinly bias-sliced 2 tsp coconut aminos 2 medium garlic cloves , minced 1/4 tsp Chinese 5-spice powder 1/8 tsp ground ginger 2 cup chopped bok choy 1 medium red bell peppers , cut into thin bite-size strips 2 oz  (or sharitaki noodles for less carbs) 1 1/2 cup cooked chicken breast, diced

Directions 1 In large saucepan, combine water, chicken broth, green onion, coconut aminos, garlic, five-spice powder, and ginger. 2 Bring to boil. Add bok choy, sweet pepper strips, and somen. 3 Return soup to boil, and then reduce heat to gentle boil for 4 to 5 minutes, until noodles are tender. 4 Add chicken. Stir until heated thoroughly. Serve immediately. dlife.com                servings 4; carbs 4.9 *www.dlife.com*

MAIN DISH: BOLOGNESE IN THE SLOW COOKER (click here to print)

BOLOGNESE IN THE SLOW COOKER

Ingredients:

2 tbs. olive oil
1 lb. ground beef
1/2 cup chopped onion or 1 tsp. onion powder
1 tsp. oregano or Italian seasoning
14.5 oz. can of diced tomatoes (sugar free)or dice fresh tomatoes
8 oz. can of tomato sauce (sugar free)
3 bay leaves
salt and pepper

Directions:

add oil to large pan and add beef, onion powder and oregano. Brown meat and drain
add the meat to the slow cooker and add the remaining ingredients. stir well. Cook on high heat for 4 hours.

6 servings ( one serving is 1/2 cup )
6 carbs per serving

Tip:  may be served over spiral zucchini.  I found frozen spiral zucchini at Trader Joes. Remember to remove the bay leaves before serving


adapted from. www.stepawayfromthecarbs.com

HOW TO EAT TO YOUR METER (click here to print)