Mayonnaise recipe and meal of the day

I just had a great candida safe lunch.

I made homemade Mayonnaise (recipe follows) as well as some sauteed squash, turkey burgers and homemade french fries.

The french fries were just thinly sliced potatoes, tossed in a little bit of avocado oil and seasoned with pepper, paprika and garlic powder. (don't salt them until after they are done baking. Salt tends to bring water out of veggies) I baked them on 425 for about 15 minutes, turning them half way.

I put my own mayo on the burger and used a special candida safe bread made with millet and flax. The boys loved the food too, which is a bonus.

My mayo recipe is as follows:

Put the following 3 items into a blender or food processor:

2 eggs
2 T of freshly squeezed lemon juice (or less depending on your taste buds)
1 t Sea Salt

Blend all this until combined, and slowly pour in 1 cup of a good Safflower Oil (important that it's not any other kind of oil, unless you want to use avocado or walnut, or grape seed, but just not olive oil because of the weird taste, and not canola or vegetable for various other reasons)

Pour this oil in a slow stream through the top of the blender/processor until it's all incorporated.

This mixture will look just like regular store bought mayo, and once it has been in the refrigerator for a few hours will set up just like real mayo too. (keep in mind that this will only last a few weeks in the refrigerator. Make 1/2 of a batch if you don't think you'll use it in that amount of time.)

The best part is that it tastes great and cleans off your plate very easily. If you notice...regular mayo takes a bit of work to get off your plate with just water. Makes you wonder what it's doing to your arteries.

Good luck, and let me know what you think of it!