These are my low carb sandwich saving grace. On a training day, I'm all about filling a couple slices of the good stuff with meats and cheeses and spreads (Ezekiel's sesame and cinnamon raisin loaves are my jam); but on a non-training/recovery day, I usually scale down the carbs in favor of fueling up on yummy fats.
One of my very least favorite things about making mayonnaise with a blender is the whole "very slowly pour in the oil in a super thin stream" part. It's far too meticulous for my liking. "It's so easy", they say..."it's fool proof!" Yeah. I call bullshit. Unless you have the patience to thinly pour out a cup of oil into a running blender for like thirty minutes, it's neither easy nor fool proof. I might just be incredibly challenged, but it's always a toss up whether or not I'm going to get that thick, glorious mayo consistency.
I've been on an unnatural mayonnaise binge as of late. My immersion blender make fresh, shitty-ingredient-free mayo a 30-second breeze, so I keep it in the fridge at all times to slather on whatever (sidebar: mayo + my thick cut fries is the dopest combination). For some reason, I've just been craving it with pretty much everything....almost positive that last week I had egg salad for breakfast, chicken salad for lunch and tuna salad for dinner like 5/7 days. I was going through a jar of mayo in less than 5 days which is definitely overkill, but IDGAF.
Lol...if you guys want a good laugh, check out my old Buffalo Chicken Alfredo recipe. Hilarious that I ever thought it was acceptable to post that photo and expect people to be like "yum I should make that". Wouldn't be surprised if that page got zero hits. I actually thought about re-making the dish just to photograph it better...but then thought nah....it's too funny to take down. I mean jesus, it looks like I sloppily ate three quarters of the plate and decided to hastily snap a pic before slurping the rest down.
Little did I know the canned seafood from Trader Joe's is dynamite. Their canned tuna, sardines, salmon and crab are all becoming big hits for me. Inexpensive, decent shelf life and shockingly delicious. Now, it's not shocking because it comes from Trader Joe's...that place is like a paleo crack house.
This dressing is the mother of all dressings. I haven't made anything OTHER than this dressing for any of myon salads since I created this stupidly simple masterpiece. It seriously makes the salad. On that salad note, stay tuned for a follow up recipe that features this delectable creamy magic sauce.
I mean, honestly...how in the world can any other flavored aioli compete with a bacon aioli? Cue another reason why paleo isn't hard. BACON. AIOLI. The fact that I can slather this creamy goodness all over my hard boiled eggs or morning ribeye (casual...ribeye for breakfast) is just utopia. Light bulb - this would make for a bomb chicken salad base. Go get ya some!