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Posts Tagged ‘Homemade’

After discovering the Oatmeal Replacement, which consists mainly of applesauce, I decided that it was time for me to try to make my own applesauce.  As you probably know, there are a wealth of options at the grocery store…strawberry applesauce, cinnamon applesauce, apple butter…the list goes on.  I was able (after a lot of label reading) to find a version from Mott’s with no sugar added, but I went through it so quickly that I found myself without any on hand and I was curious if homemade would be better.   Since I always have apples and pears on hand, I decided to give it a whirl.  To say it was delicious would be the understatement of the year.  Every bite got better and better.

I should also say that before starting Paleo, one of my favorite desserts to make was this pear syrup over vanilla ice cream.  I would just slice up a pear and cook it on the stove with a little brown sugar and cinnamon and in no time I would have a tasty topping.  This gave me the idea of trying to add a few pears to the applesauce mix.

I surfed around for a good sugar-free recipe and I stumbled across this one on Paleoparents.com.  I like it because they give you suggestions for what types of apples to use.  Unfortunately, all I had on hand were a couple of Honeycrisps and some Bosc pears, but I figured they would have to work in a pinch.

Guys, this is a hard one to mess up and you may never go back to the store bought stuff!  Now, if anybody knows if I could jar this and store it so I always have my own on hand – let me know…that is not yet my area of expertise!

This made about 3 cups – maybe a tad more.

Preheat the oven to 350 degrees F.

Here’s what I used:

  • 2 large Honeycrisp Apples, peeled, cored and cut into large chunks
  • 1 Bosc Pear, peeled, cored, and cut into large chunks
  • 1 tbsp cinnamon, approximately – I really just sprinkled it on
  • 1 tsp nutmeg, approximately
  • A 9×13 inch glass baking dish
  • tinfoil
Toss the apple and pear chunks with the cinnamon and nutmeg and put in the glass baking dish.  Cover the dish with foil and cook for one hour or until soft.  Mash with a fork – you can do it as chunky or smooth as you would like it, but the whole mashing process took me about 30 seconds because the apples/pears were so soft.

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I never thought I would try to make my own mayonnaise.  I mean, first, I have always thought of it as incredibly unhealthy and kind of unappealing, but also, I figured it would be more trouble than it’s worth.  Alas, the Paleo diet has made me watch pretty closely what I eat just from a perspective of not wanting all the extra additives that processed food brings.  Unfortunately, mayonnaise is the main ingredient in a very quick and easy lunch, chicken salad, which gets me through the work week without having to buy salads out everyday, so I am going to give it a whirl.

Now, if you are living Paleo (or at least trying as I am), you recognize the many benefits of olive oil and coconut oil (thank you Mark’s Daily Apple and Living Paleo for the info).  You also probably realize that eating isn’t necessarily about counting calories, but about getting the most health benefits out of your food as possible (and realizing that most low fat food is stuffed with sugar to make it still taste good!).

Now, I will say to start that the mayo does use a raw egg, so proceed with caution.  This being said, so does regular mayo so I can’t really see a reason I shouldn’t try it at home if I am willing to risk whatever plant the pre-packaged stuff was produced in.  I used a combination of two different recipes based on what I had on hand.  Thank you to CavemanForum and PaleoDietLifestyle for the two different and easily adaptable recipes which got me started on the path of homemade mayonnaise.

Here it goes…

This made about a cup of mayonnaise (about half of that I used to make my chicken salad – recipe will come later).

1 large Egg (best if you can get the ones with Omega 3 added)

1 tsp dry mustard

1/2 tsp salt

1/2 tsp lemon (I didn’t have any on hand, so I had to use apple cider vinegar instead)

1/2 cup coconut oil

1/2 cup olive oil (I only had extra virgin, but use the lightest you have on hand – more will make the mayo yellow/green)

In a food processor, add the egg, mustard, salt, and lemon/vinegar.  Blend on high speed until throughly mixed.  While still mixing on high speed, drizzle the olive oil and coconut oil in a slow stream to the mixture.  This took about a minute.

Voila!  Mayo.  I added paprika, basil, and parsley to my mayo mixture as part of it was going straight into my chicken salad.  Refrigerate the mixture covered for up to a week.

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