How-To: Make (the best!) Mayonnaise at Home (Paleo, Whole30)

Homemade Mayonnaise Quick and Easy

Ready for a healthier version of something you likely already have in your fridge?  A creamy, cool condiment gets the makeover treatment.  I’ve culled the web and done a lot of experimenting on your behalf to bring you The Best Homemade Mayonnaise (Ever).  I didn’t just make this up on my own, but I will share the unique combination of ingredients and technique I used for the richest, creamiest, most-delicious mayonnaise you have ever tasted, without any of the less-than-desirable ingredients and additives you might find in store-bought stuff.   Keep reading

How-To: Make (Raw) Cashew Butter at Home

Homemade Cashew ButterIt’s time to fire up your food processor!  I’ll take you through the process of making your very own raw cashew butter at home.  I learned so much from The Healthy Foodie in her post All Natural Homemade Raw Cashew Nut Butter, and I can’t wait to share it with you! Keep reading

How-To: Make Macadamia Butter at Home

Homemade Macadamia Nut Butter SpoonfulIf my How-To: Make Hazelnut Butter at Home inspired you, then hopefully this How-To will elevate you.  I’ve taken what I’ve learned from making nut butters, including different flavour combinations, and come up with this gorgeous roasted macadamia nut butter with vanilla and sea salt.  (And if the last How-To didn’t inspire you to fire up your food processor – or high-speed blender – then maybe this one will.)

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How-To: Make Hazelnut Butter at Home

Homemade Hazelnut Butter

As you know from my previous How-To entries, I’m not exactly re-inventing the wheel over here.  What I do hope to do, though, is provide you with the education and vicarious experience to give you the confidence that if I can do it (little ol’ me!), then so can you!  Everything you could possibly need to know (and more) on making your own nut butters at home has already been published on the web.  So, I’m just throwing my post into the fray and I highly encourage you to check out Tasty Yummies’ How to Make Homemade Nut Butters for even more insight into various other nuts and flavour options, as well as thoughts on soaked nuts vs. unsoaked nuts, raw vs. roasted and all things nut butter-related!

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How-To: Make Unsweetened Applesauce at Home

Ripe Apple“An apple a day keeps the doctor away.”  “You’re the apple of my eye.”  Oh, apples!  So good on their own, so good in desserts (Salted Caramel Apple Bake, anyone?), so good at breakfast (Cinnamon Apple Pie Overnight Oatmeal), so good in soup (Simple Apple Cinnamon Roasted Squash Soup)…the options are endless.  And after all of that shameless self-promotion, what about applesauce?  Well, as you know, I’ve been loving my Vitamix high-speed blender and one of their first recipes I checked out was for Cooked Applesauce.  It’s seriously JUST APPLES.  And any regular jug blender or food processor should do the trick – I’ll show you how in this “How-To” and you can enjoy healthy, homemade applesauce, free of added sugar or preservatives, any time, either as a snack or as an ingredient in a recipe.  No need to go to the store!

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How-To: Make Cottage Cheese at Home

Quick Cottage Cheese with Blueberries“Necessity is the mother of all invention” (or in this case, creation).  “Desperate times call for desperate measures.”  Either or both of those oft-cited quotes could describe what drove me to try my hand at making my own cottage cheese at home (more on that later).  Since you can’t buy cottage cheese at any of the grocery stores in Korea (I’ve only ever seen it for sale once, online and it was ~$15 USD for a regular small tub – no thanks!) I found a great recipe from Alton Brown of The Food Network for Quick Cottage Cheese.  Once I realized how easy it is to make low-fat, high-protein cottage cheese at home with a few simple ingredients, I had to share it with you.  This obviously is NOT my recipe, but I think it’s a handy “How-To” to include in case you encounter a recipe calling for cottage cheese and you just don’t have any on hand.

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Mint Chocolate Avocado Protein Pudding

Mint Chocolate Avocado Protein PuddingI don’t know about you, but it seems like avocado-based puddings are EVERYWHERE these days (and by everywhere, I mean all over Pinterest).  I love me some avocado (sliced and sprinkled with sea salt, in guacamole, on my burgers, in my salads, etc.) and I also love chocolate, so it wasn’t too much of a stretch to get me believing in the avocado-chocolate combination.  I fiddled around with a few recipes, making my own adjustments here and there until I had absolutely nailed the creamy, cool texture of a traditional dairy-based chocolate pudding.  And then, to justify it as a gym-friendly snack, I threw in some protein powder.  Naturally.  You’ll see that I do that with a lot of recipes.  There are only so many egg whites, chicken breasts, cans of tuna, and Quest Bars (yes, there is even a limit to those, sadly) a girl can eat before she needs to get creative with her protein choices.

But, add MINT to the equation (an idea I first got from these ridiculously good No Bake Andes Mint Bars) and it was like the heavens opened with an angel chorus and I was bathed in a warm white light: Hallelujah!  Mint Chocolate Avocado ECSTASY!

I’ll show you what I mean!

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Tuna & Spinach Dijon Stuffed Peppers

My very first recipe on the blog is something I’ve had for lunch no less than four times in the past week.  It might be fair to say that I’m stuck in a luncLunch Boxh rut, but I think it’s a testament to the simplicity, ease and tastiness of this particular dish (I should mention at this point that I pull longer-than-average office hours in a cubicle and I bring my lunch in a pretty, striped insulated lunch bag every day – a habit going all the way back to the hard-shelled plastic lunch boxes my mother lovingly packed for me and my brother when we were in grade school.  Thanks for the napkin notes, Mom!).  You might think that after years (literally decades) of bringing my lunch to school or work every day that I would finally want to break out of my comfort zone (or blandness zone, as some people think of brown-bag lunches), or that I might have *finally* saved enough pennies to splurge on a restaurant lunch.  But I get excited with all of the POSSIBILITIES when I am preparing my lunch the night before, and I try to make sure that my choices have me excited about what I’m going to be eating that day.  I’m often the envy of my co-workers!

Also, it is worth noting that I was just finishing up a pretty intense powerlifting 12-week strength training block and I needed my meals to be protein-packed and bursting with nutrients to help my muscles recover from my intense noon-hour (or noon-two-hour) workouts.

So what was I eating?  Let’s get to it!

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