Chimichurri + Mayo + Blood Orange Vin.
There’s nothing better than a great condiment to jazz up your meal. When you’re feeling restricted on a #Whole30 or the elimination phase of AIP or if you’re just new to paleo… Make it saucy!
What’s not to like?? Amazing on all things, and virtually allergen free! Plus it’s easy to make!
Pulse ingredients together in a food processor:
3 bunches parsley + 3 bunches cilantro (about 6 cups)
1 cup garlic cloves (or 1 bulb elephant garlic)
2 tbsp oregano
1 tsp salt + 1 tsp pepper
1 cup distilled vinegar + 1 cup olive oil
Pulse together until minced up and saucy.
*Note the flavor on this changes and gets more herby as it sits. I think it always tastes better a day or two later. Keep it in the fridge.
Mayo: creamy, savory, goes great on broccoli, Waldorf salads or turkey roll ups. Definitely a super star staple!
1 leaf stalk celery, minced
1 tbsp minced red onion
1 clove garlic, minced
1 tsp mustard powder
1 tsp salt
1 tsp pepper
1 tsp Italian herbs
1 tbsp vinegar
1 cup light olive oil or avocado oil
3 egg yolks
Blend a ingredients except eggs & oil in food processor. When smooth, add in yolks 1 at a time. Then drizzle in oil slowly until thick.
Lastly, a fun vinaigrette!
Flavor of the month:
Creamy Blood Orange Vin
1/4cup olive oil
1/4 cup coconut milk
1/4 cup distilled vinegar
1 tbsp apple cider vinegar
4 tbsp blood orange juice
2 tbsp coconut aminos
1 tsp cinnamon
1 tsp Rosemary
1 tsp garlic powder
1 tsp pink Himalayan salt
1 tsp pink peppercorn ground
Mix in blender or combine in jar and shake well!