Cilantro Lime Mayo (AIP, Vinegar-free, 21DSD) Coconut Contentment (1 of 1)

Cilantro Lime Mayo (AND Chicken Salad)


I treasure this mayo. That sounds a little crazy I know – but it’s just that good. For a sugar-free, vinegar-free, nightshade-free girl, this mayo is a meal-saver! I love it in chicken salad, on a burger, as a veggie dip, and right out of the jar on a spoon.

Cilantro Lime Mayo (Paleo, AIP, Candida-Diet Friendly) Coconut Contentment (1 of 1)

It is super simple, but is packed with fresh flavors. I highly recommend you hop into the kitchen and make you some :) you’ll be glad that you did!  And make sure to check below the recipe for my favorite way to make chicken salad.

Cilantro Lime Mayo

Prep: 10 -15 min      Yields: 10 ounces

Ingredients

  • 1 small avocado
  • 1 egg yolk (omit for AIP)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper (omit for strict AIP)
  • 1/8 tsp onion powder
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
  • Zest of one lime
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup Olive Oil (can sub avocado or macadamia nut oil)

Tools:

  • Food Processor or Blender

Directions:

  1. In the smaller bowl of your food processor or in your blender, add all of the ingredients except for the olive oil. Process/Blend until smooth.
  2. Next, with your food processor on or your blender on a medium-high speed, slowly add drops of olive oil. After a minute or so, increase to a slow, steady drizzle. This will allow the mayo to emulsify (meaning become thick creamy goodness.) Once all of the olive oil has been added, process/blend for an additional 15-20 seconds.
  3. Store in airtight container in the fridge for up to one week. Enjoy :)

Cilantro Lime Mayo (Paleo, Candida-Diet Friendly) Coconut Contentment (1 of 1)

Chicken Salad

For chicken salad, I normally shred a couple chicken breasts, and add 3-5 tbsp of the mayo (until it looks good and moist!) I recommend you also add some chopped jicama or celery, the juice of a lime, cilantro, and for all those that can – a bit if cayenne.

It’s wonderful served alone, in a lettuce wrap, on sandwich bread, or my new fav – Paleo Wraps (which I prefer to buy in bulk through Amazon- much cheaper.)

 

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Stuffed Butternut Squash (AIP, Paleo) - Coconut Contentment

Stuffed Butternut Squash (AIP, Paleo)



‘Tis the Season of Squash – and oh how I love this wonderful season! Mostly because it includes giant butternut squashes at Trader Joe’s for $1.99 EACH.  Trader Joe’s knows how to make my heart happy.

Butternut squash has become one of my very favorite foods.  It is so versatile.  You can even make yummy porridge with it.  Or you can simply slice one in half, bake it, and then stuff it with all kinds of goodness!

Paleo Stuffed Butternut Squash - Coconut Contentment (1 of 1)

I love to have butternut squash at breakfast time.  One recent morning, as I began fixing my breakfast, this simple, yet so delicious recipe came to mind. It can easily be served any time of the day of course, not just at breakfast.  It would even be a fabulous dinner party main course. Enjoy! :)

Stuffed Butternut Squash (AIP, Paleo) - Coconut Contentment

Stuffed Butternut Squash (AIP, Paleo)

Prep: 10 min          Cook: 30-35 min          Serves: 2

Ingredients

  • 1 small to medium butternut squash
  • 2 cups cooked and shredded chicken
  • 1/2 onion, thinly sliced
  • Salt and Pepper to taste
  • 2 tbsp coconut oil, bacon grease, or grass-fed ghee

Tools

  • Medium Saute Pan
  • Baking Sheet

Directions

1. Preheat your oven to 375 degrees.  Cut the butternut squash in half – and just in case this is your first rodeo with this task – Cut the top and bottom of the butternut squash off, then place it on it’s bottom so that it’s steady. Coming from the flat top, with a large sharp knife cut the butternut squash evenly in half – keeping both hands above the knife, pressing down until the squash is split.

2. Phew! Now that the hard part is out of the way – place it cut side down on a parchment lined or greased baking sheet (the skin should face up.) Place in oven for 30 min, or until soft and beginning to brown on the outside and the edges of the inside.

3. When the butternut squash has been cooking 20 to 25 min, begin to sauté the sliced onion in on medium to medium-high heat (sizzlin’) in the coconut oil in a medium sized sauté pan. Stir to occasionally to ensure even cooking. After a couple minutes of minutes add the shredded chicken to the pan and continue to stir occasionally. Cook until the chicken has begun to brown and crisp, remove from heat.

4. Once the squash has finished, remove from the oven. Scoop out the seeds. Half the chicken between the two butternut squash halves, placing it inside of the natural bowl left from the seeds.

5. Sprinkle with salt and pepper to taste. Serve warm.

AIP Breakfast Stuffed Butternut Squash - Coconut Contentment

Bon Appetite!