Category Archives: Video

Video Tutorial: How to Make Paleo Mayonnaise

Recently, I was talking to a group of friends and the topic of making your own mayonnaise came up. I was trying to explain how I make it at home, but the explanation didn’t seem to fully clarify the process of how the immersion blender creams up the ingredients into the final product. So I decided to make a video tutorial!

This is my first video, and I’m pretty excited about it, so I hope you have as much fun watching it as I had making it. Click the image above to watch!

How to Make Paleo Mayonnaise
 
Prep time
Cook time
Total time
 
Ingredients
  • Immersion blender
  • 2 eggs (or just the yolks for a thicker consistency)
  • 1 cup avocado oil
  • juice of ½ lemon
  • 2 tsp dijon mustard
  • salt, to taste
Instructions
  1. In a wide-mouthed glass jar that can fit the head of the immersion blender, pour in eggs, lemon juice, avocado oil, dijon mustard, and salt.
  2. Slowly lower the blender in to jar until it hits the bottom.
  3. Turn on the blender and let it run without moving until you see a white creamy cloud start forming from the bottom. It will rise up as the oil get slowly incorporated into the mixture.
  4. When most of the oil is blended in to the cloud, slowly lift the blender up while it's running.
  5. By the time you get to the top, there shouldn't be much oil left and your mayo should be made.
  6. Screw on the lid and the mayo should last in the fridge for up to 2 weeks!

 

Prosciutto “Cheese” Stuffed Mushrooms

My last recipe for you before I fly (almost) across the country to Cleveland to spend time with C’s family! I just realized that I’ve been working backwards with my Thanksgiving recipes.  I went from a dessert recipe to a main dish to a side and now to this, an appetizer. Totally unintentional. I’m ending with a good one though. Can’t really go wrong with a recipe that has prosciutto in it, am I righhh?

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

This is another easy and quick recipe that’s a crowd favorite. You can use any kind of mushrooms that you can stem and fill. I like to use regular white or cremini mushrooms because they are bite sized and perfect for a finger food.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

For those who are dairy intolerant, soaked cashews make a delicious cheese substitute. They are mild enough to flavor easily and become soft so they blend into a creamy texture.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

You can eat these stuffed mushrooms hot right of the oven or at room temperature, so feel free to make this ahead of time in the morning if you need the oven space throughout the day for other dishes.

Hope everyone has a wonderful Thanksgiving wherever you are and whoever you are with!

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

PROSCIUTTO “CHEESE” STUFFED MUSHROOMS
 
Prep time
Cook time
Total time
 
Ingredients
  • ⅓ cup cashews
  • 2 tsp lemon juice
  • 2 tsp fresh thyme
  • ½ tsp salt
  • pepper, to taste
  • 1 tbsp water
  • 2 oz prosciutto, chopped
  • 8 oz mushrooms, stems removed
Instructions
  1. Soak cashews for at least 2 hours.
  2. Preheat oven to 400 degrees F.
  3. Drain the cashews and place in the food processor with lemon juice, salt, pepper, thyme, and water.
  4. Process until smooth.
  5. Place in a bowl and add in the chopped prosciutto. Mix well.
  6. Spoon the mixture into the mushroom caps and lay them out on a baking sheet.
  7. Bake for 20 minutes, or until the mushrooms are cooked.
Notes
Feel free to use goat cheese or any other good quality soft cheese instead of cashews if you can handle dairy!

Paleo Gluten Free Whole30 Prosciutto "Cheese" Stuffed Mushrooms