Homemade Mayo Recipe
Mayonnaise is one of those things that just makes everything taste better; chicken, bacon, eggs, veggies, you name it, it tastes better with mayo!
Unfortunately, due to the large scale production and subsidization of seed oils, we are hard pressed to find mayonnaise which doesn’t contain inflammatory seed oils. Even the ‘Olive Oil’ and ‘Whole Egg’ varieties are predominantly made with seed oils!
However, you can have your mayo and eat it too by making it yourself! This recipe will take you 10 minutes tops (even less if you use an electric beater) and I guarantee, once you make mayo yourself, you will never look back!
Oh just a quick note before you begin; this mayo is slightly runnier than commercial varieties but don’t be alarmed by this as store-bought mayo’s use industrial thickeners to provide the thicker texture.
Who doesn’t love a good chicken wing? This recipe is great for when you want something quick and easy to cook for dinner. Make extra and meal prep it for breakfast or lunch the next day!
Homemade Jerky Recipe
I absolutely love jerky; it’s a delicious high protein, low carb, portable snack that doesn’t require an icepack when you take it for lunch! If you are like me and love jerky, you will have realized it’s extremely hard to find a good quality jerky that doesn’t contain sugars or seed oils or cost you and arm and a leg!
Given jerky is a very lean source of protein, I love to eat mine dipped in homemade mayo to ensure I’m getting enough fats in! Fortunately I have come up with this recipe that takes around 10 minutes to prepare then the dehydrator does all the work for you!
f you don’t have a dehydrator, don’t fret, you can use a conventional oven on the same temperature and it works just fine!
Bone Broth Recipe
Our bodies love bone broth (check out the Why I love…Bone Broth blog post for the reasons why). Here is the recipe we use to make ours:
Winter – the season of comfort food. This recipe is the perfect grain free alternative to pasta.
Makes 2 large servings Continue reading
Inspired by our recent travels, this Kimchi recipe is a great variation on the typical fermented cabbage.
Makes 1 extra large jar
Easter – the smell of freshly baked hot-cross buns and the boxes of chocolate eggs filling your supermarket shelves. Only one problem – they’re not very paleo.
Well like you, we here at Healed by Bacon also enjoy the odd Easter treat. But, chances are, a hot cross bun won’t have you hopping around like the Easter bunny. So we have come up with the perfect recipe as a great alternative.
This is one of our favourite paleo Easter recipes – we love it so much we’ve decided to reblog it.
Paleo Hot Cross “Buns” Recipe
Paleo Fried Rice
Finding a paleo fried rice at your local Chinese take-away shop is tough (or pretty much doesn’t exist). This recipe is a great side dish, or add some stir-fried chicken or beef to make it a complete meal.
The zucchinis in our veggie patch this year have been uncontrollable! And since there is only so much Zucchini cheese you can make, we’ve come up with this zucchini and haloumi fritter recipe! The recipe is super simple and the fritters go perfectly with some homemade mayo and freshly picked tomatoes!
Paleo Raspberry and Coconut Gelatin Gummies Recipe
These gummies are a perfect for killing two birds with one stone – satisfying your cravings for a sweet paleo snack and healing your gut.
- 1 cup full fat coconut milk
- 1/2 cup raspberries
- 8 tbsp grass-fed gelatin
- Zest of 1 lime
- 1 tbsp coconut oil
- Depending on what you feel like, you can either blend the raspberries with the coconut milk or mix them in whole. Add the lime zest to the coconut and raspberry mix.
- Over a medium heat, combine the gelatin – one tablespoon at a time – and coconut and raspberry mix in a saucepan. Make sure the mix doesn’t boil.
- While the gelatin is dissolving, grease a glass pan (this will be used to set the gummies in).
- Once the gelatin is completely combined (make sure there are no lumps), let the mix cool to room temperature. Once cooled, pour the mixture into the greased glass pan, cover and place in the fridge.
- Refrigerate for at least 3 hours. Cut into squares and enjoy!