Egg-Free Mayo


If you find it difficult to make homemade mayonnaise, give this recipe and method a try!

No more drizzling oil slooooooooooowly into a blender because…well….immersion blending eliminates that! Yep!

Keep reading…

Also, if it freaks you out to use raw eggs in a recipe that won’t be cooked, then you should definitely try this recipe because we use a “flax egg” here – – Meaning that, instead of an egg, we use a combo of ground flax seed and water in this mayo recipe.

Awesome, right?!?! I know!

Here ya go…


Egg-Free Mayo Recipe

Makes about 1 cup.


3/4 cup grapeseed oil or canola oil
1 TBSP flax meal (ground flax seeds)
3 TBSP water
1 TBSP raw apple cider vinegar
1/4 tsp sea salt
1/2 tsp dry mustard powder
1 tsp raw honey

*Grab a copy of our Grocery Shopping Guide to learn all of our tips for selecting the most additive-free versions of these (and many other) ingredients at the grocery store!


It is easiest to use a stick/immersion blender (as shown below) and its accompanying blending cup to mix the mayo.

Place all ingredients in the cup in the order listed above.

Insert blender and let ingredients settle. Allow blender to rest on bottom of cup.

Without lifting the blender, pulse it on and off to mix the ingredients for about 1 minute. Be patient here; don’t rush things or you’ll end up with a smoothie instead of mayo!!

Once the mayo thickens, most of the oil is incorporated and you feel some resistance, lift the blender up and down as you pulse to finish blending (about 20 seconds more).

Don’t worry if the top-most oil doesn’t incorporate, just remove the blender and use a spoon to stir it in!

Now it’s ready to serve or to cover and store in the fridge for later!

Note – It’s hard to tell from this photo, but the mayo will likely have a slightly green hue if you use grapeseed oil 🙂

This mayo will thicken a bit more after a couple hours in the fridge, too.

NOTE: If you prefer to use egg, just omit the flax meal and the water; and add ONE whole egg, instead.

If you enjoy this recipe, check out our RECIPES PAGE for even more tasty goodness!!!!

See below for more pics of the mayo-making process.



Grinding a bunch of flax seed to have on hand – just store it in the fridge for future use.


Preparing to blend. (My immersion blender cup broke, so now I use this measuring cup instead.)


All done!


Thick ‘n’ Creamy!!!


Ready to serve! Store extra, covered, in the fridge.


Lamb & Eggs

lamb and eggs with text

If you’ve never tried lamb, boyyyyy are you missing out!

Definitely do not look at this photo and think that this dish will taste like ground beef with eggs in it….lamb is a totally unique flavor!! Mmmmmmm!!! 

Give this meal a try, and let me know what you think. It’s wild to me just how tasty something can be with only 4 simple ingredients involved!

Fast, easy…and delicious?!?! Yes, please!

Oh, and it’s great for breakfast…or for dinner! Score!

Lamb & Eggs Recipe

Serves 4-6


1 lb ground lamb
1 green bell pepper, diced
1 medium onion, diced
12 eggs, whisked
Sea salt, to taste
Freshly ground black pepper, to taste

(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)


Brown the lamb with diced pepper and onion over medium-high to high heat in a skillet until the meat is cooked through.

Drain excess grease/juice.

Season to taste with salt and pepper.

Stir in the eggs, and scramble over medium-high heat until the eggs are done.

Season, to taste, with more salt and pepper if desired.

If you enjoy this meal, check out our RECIPES PAGE for even more tasty goodness!!!!



Grilled Bell Peppers

grilled peppers 1.jpg

These Grilled Bell Peppers are a favorite side dish at our house!

They elevate any meal and really make you feel like you’re eating in a fancy restaurant!

Not too shabby for about 2 dollars, 15 minutes start-to-finish… and only 2 ingredients! OMG!

Let me know if you find them to be as amazing as I do!!!!

Grilled Bell Peppers Recipe

Servings: prepare one half or one whole pepper per person

Red, yellow or orange bell peppers
Olive oil
Sea salt (optional, we don’t find it necessary)


Preheat grill to medium-high or high heat.

Meanwhile, cut peppers in half lengthwise (or cut into quarters). Remove and discard stems and seeds.

Rub or brush both sides of each pepper with oil.

Grill 4-5 minutes per side until tender-crisp and charred. We prefer to grill skin-side-down first, but it may not really matter.

Remove from grill.

Salt, to taste (optional)

**Make sure you keep a good eye on these the ENTIRE time, as they will burn easily if you step away 🙂

We love these paired with pretty much any meat/fish with a side of rice or potatoes. Yum!

Enjoy! And be sure to check out our RECIPES PAGE for more great recipes!!!!

grilled peppers 2.jpg

grilled peppers 3.jpg


Juicy Grilled Chicken Breasts



Boneless, skinless chicken breasts (1 per person)
Garlic granules, to taste
Freshly ground black pepper, to taste
Sea salt, to taste

**Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.


Preheat outdoor grill to high heat – about 350-400 degrees.

Meanwhile, place each breast (one at a time) into a gallon-sized Ziploc bag. Seal the bag and squeeze out excess air. Place the bag on a cutting board, and beat the chicken with the flat side of a meat mallet until it is about 1/2-inch thick.

This will help the meat cook more quickly so it will be more moist.

Cut each flattened breast in half and set aside.

Repeat the process above for each breast.

Season both sides of each piece of meat with garlic granules, salt and pepper.

Place meat onto preheated grill – no oil is needed as long as the grill is nice and hot… and you don’t try to flip the meat too soon.

Cook for about 4 minutes, until bottom side is done and removes easily from the grill.

Flip and cook each piece about another 4 minutes, until juices run clear and internal temperature of each piece reaches 165 degrees.

Remove meat from grill, cover loosely with foil, and allow it to “rest” for about 5 minutes before slicing, so the juices can redistribute throughout the meat (instead of running out on to your dinner plate!).

Enjoy! And be sure to check out our RECIPES PAGE for more great recipes!!!!