Tasty Tuesday: Cinco de Mayo!

Tasty Tuesday! Taco Tuesday! Cinco de MAYO. . .

Screen Shot 2015-05-05 at 1.07.44 PMFrom Whole30’s Instagram

Paleo Mayo by Nom Nom Paleo (Michelle Tam)


  • 1 large egg yolk
  • ¼ teaspoon salt
  • ¼ teaspoon Dijon mustard
  • 1 ½ teaspoon lemon juice
  • 1 teaspoon white vinegar
  • ¾ cup macadamia nut oil or avocado oil

**All ingredients should be at room temperature**

“Here’s how I made it: I put all the ingredients except the oil in a large bowl and whisked until the yolk thickened and the color brightened (around 30 seconds). I added ¼ cup of the oil in a slow steady stream while I whisked vigorously (~1 minute). To keep my bowl in place, I put it on a rubber mat and tied a towel around the base. If there’s someone else in the house, recruit him or her to slowly pour in the oil while you whisk.

After the oil is incorporated, I slowly added the second ¼ cup of oil and incorporated it the same way as the first (~30 seconds). I added the last ¼ cup of oil all at once (per the instructions) and whisked it to emulsify the mayo completely.”

Check out this post, where she has a quick video and ideas for flavored mayo as well as Olive Oil Mayo by Melissa Joulwan.


How about some clean taco seasoning for your spread tonight? Susan at 2cats&chloe shares her Whole30 approved taco seasoning and salad recipe. You might already have all of the ingredients at home, making for a quick dinner!


  • teaspoon of garlic powder
  • teaspoon of onion powder
  • teaspoon of cumin
  • 3/4 teaspoon of sea salt
  • teaspoon of smoked paprika
  • teaspoon of cayenne pepper
  • 1 pound of grass-fed ground beef
  • 1/2 cup of water

Dallas and Melissa Hartwig, founders of the Whole30 Program, will be in Seattle promoting their new book, The Whole30: The 30-day Guide to Total Health and Food Freedom this Wednesday May 6th (tomorrow!) in Lake Forest Park. Click HERE to RSVP your spot for *free*!