Whole 30 Challenge

Hi, Sweet Friends!
Here is the first of many Whole 30 approved foods. Homemade Mayonnaise. Healthy, delicious, and easy to make. We added this to a Ranch dressing made with Flax Milk. Wonderful!

Mayonnaise Recipe
2 Eggs
2 Cups Olive or Safflower Oil
1 Tsp Salt
1Tsp dry Mustard powder
1 Tsp Lemon Juice
Directions:
Blend eggs, lemon juice, salt, and mustard in the blender (BLEND) medium speed.
Set to low speed.
Drizzle oil in slowly till the mayo is emulsified and mixed completely.
Put into a lidded jar.
Keep in the refrigerator for up to 2 weeks.

Nutrition Facts 

Servings Per Recipe: 24 
Serving Size: 1 serving
Amount Per Serving

• Calories 124.3
• Total Fat 13.9 g
• Saturated Fat 2.0 g
• Polyunsaturated Fat 1.2 g
• Monounsaturated Fat 10.1 g
• Cholesterol 17.1 mg
• Sodium 76.1 mg
• Potassium 3.0 mg
• Total Carbohydrate 0.2 g
• Dietary Fiber 0.0 g
• Sugars 0.0 g
• Protein 0.2 g

• Vitamin A 0.5 %
• Vitamin B-12 0.4 %
• Vitamin B-6 0.3 %
• Vitamin C 0.5 %
• Vitamin D 0.4 %
• Vitamin E 8.6 %
• Calcium 0.2 %
• Copper 0.1 %
• Folate 0.5 %
• Iron 0.5 %
• Magnesium 0.0 %
• Manganese 0.1 %
• Niacin 0.0 %
• Pantothenic Acid 0.4 %
• Phosphorus 0.6 %
• Riboflavin 0.4 %
• Selenium 1.1 %
• Thiamin 0.2 %
• Zinc 0.3 %

*Percent Daily Values are based on a 2,000 calorie 

Remember, these are raw eggs. Don't leave it out long. Put it in the fridge and it will keep for up to 2 weeks.

Enjoy!

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Whole 30 Challenge

Matt Dunkle cleaning up an Emerald Specimen for a client.