Gluten-free cooking, wellness, nutrition, and living a positively thriving, engaged life
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The universe be praised! I CAN have egg salad – cool, creamy, with the crunch of celery and the tang of olives (yes, I like olives in mine, and sometimes capers instead of olives).
I find it funny that I have been craving egg salad this summer. I used to LOTHE mayonnaise and could not stand anything that was tainted with it. Growing up, I could never understand why people would ruin a perfectly good sandwich with mayo or how they could stand to eat potato salad, deviled eggs, or egg salad sandwiches. Blech!
Now, I still feel somewhat weary of the jar of mayo itself, but I crave the things that come from it. Before I kicked the anti-inflammatory diet into high gear this summer, I made a delicious gluten-free pasta salad to take along camping and I had been making egg salad sandwiches like they were going outta style. However, by the time I began following the diet strictly, I had removed mayo from my list of available foods because it was “processed” and all of the grocery-store brands contained soy, canola, or safflower oils (or even worse things) or, in the case of veganaise, soy protein in the place of eggs
My mom, bless her heart, has been reading the Body Ecology Diet and came across a recipe for mayonnaise, which I have slightly modified here.
2 egg yolks 2 Tablespoons apple cider vinegar 1 Tablespoon lemon juice 1 teaspoon sea salt ½ teaspoon turmeric 1 cup olive oil
Begin with all of the above ingredients, except for the olive oil, in your blender and begin blending for about a minute. Add ¼ cup of the oil and blend for a few more minutes. Continue to add a little oil at a time, blending for a few minutes in between each addition, until all of the oil is added. I discovered the hard way that adding the oil too fast gives you a liquid mess. Spoon the mayo into a clean jam jar or other glass container with a screw-top. The mayo should last in the fridge for 7-14 days.
This jar is ridiculously too large for the amount of mayo I made, but it’s the only one I had around – Ben had brought over some of his homemade loganberry jam in this jar and, luckily, we had just finished it off the Sunday previous!
Since I am not supposed to be eating bread with yeast, I have begun eating my egg salad as a salad and not as a sandwich. This, in my humble opinion, is one of the best ideas I’ve had in a while. Even though I love bread, eating it in this way makes me feel like I’m somehow being devilish, like eating the frosting out of the bowl without any cake or eating a batch of guacamole without any chips.
2 hard boiled eggs, chopped coarsely 1 ½ cups coarsely chopped baby spinach ¼ cup sliced green onion One stalk celery, sliced lengthwise and then chopped into ¼ inch pieces A couple of good dollops of the home-made mayo A smattering of sliced green olives or capers
Mix all ingredients well and eat right out of the bowl with a fork. I found I like this best when it has been in the fridge for a couple of hours, as the mayo softens the spinach and the flavors blend together.
Any transition can be a struggle, but it can also be an opportunity to grow and flourish. Since discovering I am gluten-intolerant, I have grown as a cook and as a person. In fact, I dare every day to live my life in a way that promotes strength, healing, and, most of all, thriving.