As it gets closer to the weekend and time to plan.
We will need plenty of eggs for this one I think. I suggest boiling some up on sunday ready for all kinds of emergencies. Maybe make some devilled eggs for snacks. Also for those who can jerky would be good do have. Cooking up some chicken or roast to have ready meat for snacks and easy meals and salads is also recommended. Plan to stock up on a good variety of vegetables. To do this challenge with clean eating whole foods will be a key. If you plan to eat anything other than whole foods study the list of ingredient carefully.
Make sure you have bacon without sugar and do not use mayo or salad dressing with sugars. So olive oil and vinegar may come in handy
Make your sugar free mayo if you do not have access to sugar free mayo: Here is one recipe
Basic Blender Mayo
(Makes 16 Tablespoons)
1 raw egg yolk (pasteurized in the shell egg if available)
2 teaspoons champagne vinegar or white wine vinegar
1/4 teaspoon salt
1/2 lemon, juice only (about 1 tablespoon)
1/4 teaspoon dry mustard
dash cayenne pepper
3/4 to 1 cup olive oil
1. Crack egg and put yolk only into the blender
2. Add the vinegar and salt and blend on low speed.
3. With the motor running, add all the remaining ingredients, except the oil.
4. With the motor still running, add the oil in a slow, steady stream until it makes mayonnaise of the consistency you desire. Be careful not to add the oil too fast or add too much oil or you may break the emulsion and the mayonnaise will separate and clump.*
5. Store in the refrigerator in a clean jar (good use for store-bought mayonnaise) or a container with a tight-fitting lid for up to a week.
(Makes 16 Tablespoons)
1 raw egg yolk (pasteurized in the shell egg if available)
2 teaspoons champagne vinegar or white wine vinegar
1/4 teaspoon salt
1/2 lemon, juice only (about 1 tablespoon)
1/4 teaspoon dry mustard
dash cayenne pepper
3/4 to 1 cup olive oil
1. Crack egg and put yolk only into the blender
2. Add the vinegar and salt and blend on low speed.
3. With the motor running, add all the remaining ingredients, except the oil.
4. With the motor still running, add the oil in a slow, steady stream until it makes mayonnaise of the consistency you desire. Be careful not to add the oil too fast or add too much oil or you may break the emulsion and the mayonnaise will separate and clump.*
5. Store in the refrigerator in a clean jar (good use for store-bought mayonnaise) or a container with a tight-fitting lid for up to a week.
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