Homemade Mayonnaise and Chicken Salad

I don't blog about food very often, because it is not my passion or something I am particularly *great* at, but this one needs its 15 minutes of fame.

I wanted to make this chicken salad with grapes, but it calls for mayonnaise, and the only kind I have has gelatin in it (and probably other ingredients we are no longer consuming). So I decided I would finally buckle down and make my own mayonnaise. I'd been threatening to do it for a few months now, and now I wish I had done it sooner. It was so easy and so delicious!

This is the basic recipe I used for the mayo, and below is exactly what I used. See the link for full recipe and to see how to ferment it and keep it longer!

1 cup coconut oil (I didn't have any other oil on hand, and I don't care for the taste of olive oil anyway.)
1 egg + 1 egg yolk
2 TBSP. kombucha (I didn't have any lemon juice or vinegar.)
1/2 tsp. salt (Himalayan or Real Salt is best!)

It turned out to be perfect!

Now this is the recipe I adapted for my chicken salad. I also added some roasted bell pepper (red) and some dried cranberries. With my homemade mayo, I just used the mayo and yogurt for the creamy part. And again, no lemons (or lemon juice) or vinegar, so I used kombucha. I have been wanting to make this for a while too, and it is everything I dreamed it would be!!! SO GOOD!!!

I also love that I was able to use, not only the homemade mayo, but organic, home grown, top quality ingredients. I am definitely going to make this more often!

Gluten-free, grain-free cheese sticks!

I made up this recipe and may tweak it some more, but I love it so far. These were really, really yummy!

Warning if you follow this recipe......I don't always measure things exactly, so this is just close to what I did. Make any adjustments you feel necessary. And note, if you use too much Parmesan cheese it will be too salty!

1 cup almond flour

1/2 cup flaxseed meal/flour

2 tsp (or less) Parmesan cheese

1 tsp parsley flakes

1/4 tsp salt

Be sure to freeze your cheese sticks at least several hours in advance. We used cheddar cheese, but I'm sure mozzarella would be great too.

Mix all of these ingredients together in one dish and put some scrambled eggs in another dish. Dip the cheese sticks in eggs, then flour mixture, then eggs a second time, then flour mixture a second time. Fry in oil of your choice (I used coconut oil) for about 5 minutes or so. Let cool and enjoy! YUM!

These would be so great with marinara sauce, but I haven't found a recipe I like yet. If you have a good one, please put it in the comments!

Chicken Butchering

This was our first. It was quite comical at times, but we definitely made sure it was as quick and painless as possible for the bird. We thank Yah for providing for us!

This rooster's name was Black Forest, so I had to look up a recipe for Black Forest chicken! I didn't have all the ingredients on hand (and we don't eat pork, so I left out the ham), but I used what I had and improvised, and BOY was it good! Myles had a really hard time eating it. Oh, and by the way, he wanted NOTHING to do with butchering it either. He's not quite ready yet! LOL!

Fun Pancakes!

Cookie cutter almond flour (gluten-free) pancakes! Everyone loved them. We'll definitely have to do this often!

Funny Food

Chrysinda and I went to IHOP the other day at about 3 in the morning. We ordered some onion rings, and look what we got! Okay, so it's not exactly the same, but this is the most interesting onion ring I've ever had! I hated to eat it......but I did. :)