Medicman627 Posted January 9, 2013 Share Posted January 9, 2013 So I found Tom Denham's ancho chili mayo, then used it in Melissa's creamy italian salad dressing. My wife and I are hopelessly hooked. Here's my quandry. I'll make and go through about a batch a day, between my wife and I. The salad dressing gets used nightly, and I use the mayo in chicken salad and as a dipping sauce for veggies, steak, whatever. I know it's compliant, and darn tasty, I just don't know if I'm overdoing it. Last time I went strong Paleo, I went way overboard on macadamia nuts and almonds. Just afraid I may be doing that now as well...... Link to comment Share on other sites More sharing options...
Coffeeandshoes Posted January 10, 2013 Share Posted January 10, 2013 how big are the batches? Link to comment Share on other sites More sharing options...
Medicman627 Posted January 10, 2013 Author Share Posted January 10, 2013 The mayo recipe is 1 egg, 1.25 cups light olive oil, 1/4 cup ACV and some spices. Split that between 2 people...... Link to comment Share on other sites More sharing options...
Emilydmac Posted January 10, 2013 Share Posted January 10, 2013 That is more than a half a cup of oil! 10 Tablespoons is a lot! Link to comment Share on other sites More sharing options...
Della Nova Posted January 10, 2013 Share Posted January 10, 2013 Hm, I hope a mod comes by and responds to this one, because it's a fair question. Since you're using it on other things, it honestly sounds fine to me. It sounds like a good way to get in good healthy fats and if it helps you eat a variety of vegetables + meat, then great! I would suggest trying to get more variety in your fat source in general though, like maybe a batch or two of mayo for week, a few avocados during the week, coconut (oil, milk, butter, flakes), etc., that way not all your fat is coming from the egg+olive oil mix. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted January 11, 2013 Share Posted January 11, 2013 You're going to want to vary your fats a bit, simply because different sources also provide different nutrients. But otherwise, as long as your portion sizes are along the lines of the meal planning template, I'm okay with it. Link to comment Share on other sites More sharing options...
DVeep Posted January 11, 2013 Share Posted January 11, 2013 So I found Tom Denham's ancho chili mayo, then used it in Melissa's creamy italian salad dressing. My wife and I are hopelessly hooked. Here's my quandry. I'll make and go through about a batch a day, between my wife and I. The salad dressing gets used nightly, and I use the mayo in chicken salad and as a dipping sauce for veggies, steak, whatever. I know it's compliant, and darn tasty, I just don't know if I'm overdoing it. Last time I went strong Paleo, I went way overboard on macadamia nuts and almonds. Just afraid I may be doing that now as well...... I'm not an expert, but from my experience with changing my diet, I would say it sounds like your body is craving the right kinds of fats. Try mixing it up with using beef or pork fat from pastured animals (no grains), and coconut oil, rather than just only olive oil. You'll eventually find the right balance! Link to comment Share on other sites More sharing options...
DVeep Posted January 11, 2013 Share Posted January 11, 2013 The mayo recipe is 1 egg, 1.25 cups light olive oil, 1/4 cup ACV and some spices. Split that between 2 people...... I would also note that at this stage in the game, you are probably waaay better off with your mayo fix, than eating the way you were before, right? Link to comment Share on other sites More sharing options...
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